Skip to main content

You are here

Best buffet restaurant in S'pore reveals secret to success

May 5, 2014 - 1:15am


TNP PHOTO: Gavin Foo

Last month, Carousel at Royal Plaza on Scotts (above) was named the best buffet restaurant for the fifth time in a row at the sixth annual AsiaOne People’s Choice Awards.

The restaurant said its concept is different. Instead of a line of cooks churning out grub of military proportions, Carousel’s strategy is to prepare small portions at regular intervals.

Mr Abraham Tan, who was the hotel’s executive chef before he was promoted in January to its food and beverage manager, revealed that he keeps a close watch on the chefs to ensure that food is not mass-cooked.

The 47-year-old said: “Cooking a lot at one shot means you can save the effort of doing it again and again, but that’s not the way to go since excess food can sit there for a period and go stale. Cooking smaller portions regularly also helps in reducing food wastage.”


Premium Drupal Themes by Adaptivethemes