When it comes to buffet, Singaporeans are spoilt for choice. From Japanese and International to dim sum and even durian, buffet options are aplenty. And in most of these buffet restaurants, there will always be a carvery section where roast meats are inconspicuously placed.
Well, not for this restaurant. Park Hotel Alexandra’s latest dining attraction, The Carvery, decided to give the spotlight to the meats, offering diners an all-you-can-eat carvery experience. Located on the seventh floor of the newly opened hotel, The Carvery features a 3-metre long carvery station that serves up three to four different cuts of roasts daily. The station also features a big range of salts, condiments and sauces to pair with your choice of meats.
Helmed by Executive Chef Robert Chan, The Carvery offers premium roasts options like Australian prime rib, herb crusted tenderloin, roasted pork knuckle and spit roast chicken. The selection of roasts varies from day to day based on the quality and seasonality of the produce that day.
For our first round, we headed straight to the carvery station for the succulent dry-aged beef prime ribs, pairing it with a pinch (not the Jamie Oliver kind of pinch) of pink sea salt, red wine jus and a swab of truffle butter. The perfectly pink medium rare beef was so tender that it took no effort to slice through with the Laguiole steak knife arranged on our tables.
One of our favourites and a must-have at The Carvery is the spit roasted chicken. Using a special rotisserie that controls the temperature and humidity within the roasting chamber, a chicken can be roasted in a speedy 45 minutes, evenly cooking the entire chicken and retaining all its juices and flavours for an amazingly tender chicken. However, the seasoning for the chicken can be a tad too salty for some, so we prefer to simply have this dish on its own without condiments.
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼”I believe that a dedicated carvery should embody two essential elements – quality meats cooked well and the perfect accompaniments,” said Executive Chef Robert Chan who is part of the team that conceptualised The Carvery. He believes that top grade meat simply need some light seasonings, herbs or marinate to bring out their natural tastes and flavours and we couldn’t agree more.
There are a host of other dishes and sections at The Carvery. From the salads and seafoods to stews as well as the more uncommon cauliflower gratin and polenta fries, The Carvery offers enough variety to keep diners occupied. And if you are not kissing anyone after the buffet, we highly recommend going for the garlic cloves and sweet red onions that are cooked in a wood-fired oven that they use for their flatbread pizzas. You can see it in action in our video below.
There are also a variety of hot dishes like Cassoulet, Beef Bourguinon, Coq Au Vin as well as a la minute pasta if you like a bit of everything. For us, we are just here for the meats.
For desserts, go for the classic British Trifle and Harry’s Choice. The British Trifle here is a mixed berries version with whipped cream and custard. Chef Robert hinted that The Carvery’s version of this classic English dish has a lot of alcohol in it. Harry’s Choice is a personal dessert recipe of Chef Chan. The name of the dessert was inspired by a meal that he once served to Singapore’s late founding Prime Minister Lee Kuan Yew, who after downing one serving, went for a second helping of the rich and slightly bitter chocolate dessert.
Watch our video of The Carvery
The Carvery offers all-day dining Mondays to Sunday from 6:30am to 10:30pm. Prices for the buffet are as follows:
Lunch (everyday) – $38++
Dinner (Sun-Thu) – $52++
Dinner (Fri & Sat) – $62++
Level 7, 323 Alexandra Road, Singapore 159972
Phone: +65 6828 8880