7 Raffles Avenue
Level 3 The Ritz-Carlton, Millenia Singapore
Singapore 039799

(open in Google Maps)

Tuesday:
06:30am - 10:30pm

Wednesday:
06:30am - 10:30pm

Thursday:
06:30am - 10:30pm

Friday:
06:30am - 10:30pm

Saturday:
06:30am - 10:30pm

Sunday:
06:30am - 10:30pm

Monday:
06:30am - 10:30pm

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Reviews

From the Burpple community

I know, desserts are distractions designed by the buffet to divert you from where the money is, the meat & the seafood, but I can’t ignore these seemly sweets. I can’t, I’m not strong enough. Besides, everyone has a magical dessert stomach that manifests only when desserts are ingested.⠀

Colony’s dessert lineup might just be the most comprehensive one I’ve seen so far in Singapore. The Nyonya sweets like ondeh ondeh, rainbow kueh & ang ku kueh all earned the ultimate Asian accolade of ‘not too sweet’, but were all unremarkable otherwise. The real stars of the dessert were the chocolate bars, the refreshing orange sorbet, and the assorted pastries.⠀

I reckon that the chocolate bars are created in house, and I’m pleasantly amazed that they can actually compete with the established chocolate confectioners. As charming as the chocolate was, it paled in comparison to the perfection of the pastries. The Green Tea Raspberry was definitely the most aesthetically appealing one, and it was suitably sweet to boot. The sweet green tea filling & the raspberry glaze coexisted in harmony on a buttery, crumbly tart base, and the sweet balances with the sour superbly.⠀

As a chocoholic, I was smitten by the Chocolate Passionfruit Tart. The passionfruit was the zesty streak that enlivened the rich, mildly bitter dark chocolate tart, creating a decadent dessert that did tasted & felt oh so right. However, my favourite dessert of the night simply has to go to the breathtaking Baked Fruit Tart. The tart shell was beautifully buttery & captivatingly crumbly, and the sweet yet tart berry and assorted fruit filling was perfection. Sticky, sweet without going overboard, with a tinge of tartness from the berries to restrain the sugars, this tart is a tremendous treat to end the buffet.⠀

My body is so ready to get my stomach colonised by Colony again.⠀

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And now we get to the meat of the matter, Colony’s sweeping spread of meaty marvels. The third meat that deserves special mention are the delightful Dukkah Spiced Baby Lamb Ribs. Thanks to the dukkah spice, the tremendously tender lamb ribs are stunningly savoury with a little smidge of sweetness, and the lamb itself bears only the slightest trace of gaminess. While the traditional mint jelly condiment is suitable for the lamb, the herby & subtly spicy chimichurri was a much better accompaniment to the luscious lamb.⠀

Of course, there are a lot more mouthwatering meats in Colony’s boundless buffet, and I’ve made myself hungry while writing this. And now I want-no, I NEED to go back to Colony soon.

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And now we get to the meat of the matter, Colony’s sweeping spread of meaty marvels. My unexpected favourite of the night, however, is the Wok Fried Pork Rib in Aged Black Vinegar with Lychee. Despite the deceptively dry appearance, these juicy pork ribs slid right off the bone like a seasoned stripp-I mean, like butter off hot pancakes. The aged black vinegar, lychee and other seasonings combined to form a glaze that tasted similar to sweet & sour pork, but less sweet, with the sour edge slightly less sharp and more salty. ⠀

Of course, there are a lot more mouthwatering meats in Colony’s boundless buffet, and I’ve made myself hungry while writing this. And now I want-no, I NEED to go back to Colony soon.

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And now we get to the meat of the matter, Colony’s sweeping spread of meaty marvels. Every self respecting buffet makes a cut of beef rib the jewel of their meat lineup, and Colony certainly knows how to show off. ⠀

Their behemoth bone in grilled ribeyes are showcased splendidly, and the beef does the presentation justice. It’s rather juicy despite spending some time under the heat lamp of death, and flavour wise, that’s where the supplemental sauces shine. The standard whole grain mustard, Pommery mustard & horseradish are there to balance out the rich fattiness of the beef with their heat, and they’re quite a capable condiment. The pinot noir morel sauce was smooth, rich and full of umami morel mushroom bits, but I feel like it could’ve been a touch saltier to make the ribeye truly tremendous. Oddly enough, I found myself gravitating to the strangely satisfying onion marmalade to accompany the beef with its sweet & jammy attributes. ⠀

Of course, there are a lot more mouthwatering meats in Colony’s boundless buffet, and I’ve made myself hungry while writing this. And now I want-no, I NEED to go back to Colony soon.

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The answer is simple: we grab Colony’s stellar Singapore Chili Crab from the Chinese section and marry it to the lobster. The Singapore Chili Crab is already sufficiently sublime by its lonesome, with the succulent, sweet & soft crabmeat inundated with that dreamy deluge of sweet, spicy & savoury chili & egg gravy that breathes life into everything it touches. However, generously scoop the gravy all over the luscious lobster, and you have an indescribably indulgent seafood sensation. The sweet & savoury qualities of the thick gravy amplify the mild flavours of the lobster, and the firm texture of the lobster holds up to the thick eggy gravy superbly.⠀

An unlimited supply of grilled Boston Lobsters and sumptuous Singapore Chili Crab is more than sufficient to make Colony’s seafood dinner buffet ($112++ per head) worth every last penny, but wait, THERE’S MORE!

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It’s exceptionally easy to eat more than your money’s worth at Colony, especially when they offer up swanky seafood like Grilled Boston Lobsters, grilled à la minute. They don’t grill it to order, but they put out a few grilled lobsters, and slap a few more on the grill. I was a little skeptical at first, but after witnessing how extraordinarily quickly all the lobsters got snapped up by ravenous diners, I was convinced. The crustaceans simply don’t stay long enough on the line to lose their freshly grilled appeal!⠀

The lobsters are grilled to utter perfection, boasting a firm, dense, slightly springy yet tender texture. The flesh was not even remotely mushy, a testament to the freshness of the lobsters served. They were simply seasoned with clarified herb butter, chives & some salt, which was enough for these luscious lobsters to satisfy. However, we’re at Colony, we’re here for hedonism and excess. So how do we make a luxe dish even more opulent?⠀

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