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323 Alexandra Road
Level 7 Park Hotel Alexandra
Singapore 159972

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

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From the Burpple community

The meat was really tender and juicy, and didn't need any sauce to go with it. Rather than the variety, their quantity do shine for certain dishes such as their wood fire pizzas and bread pudding.

Worth it if you get the 1 for 1 @chopesg voucher for about $50!

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They have the most attentive yet stress free service I've ever seen, furthermore it's a buffet. Ambiance is good for chatting.

I heard that their meat station is the star, but their seafood medley (mistakenly tagged as seafood aglio olio) really stole the show. Fresh juicy prawns and squid, broth is mild but still refreshing. Cheese baked oyster is pretty good too, fresh and not at all over cooked.

German pork knuckle is the best dish at the meat station, but only when it's just brought out. Steak is cooked rare and 30% is pure fats, tough time cutting those away.

The selection is small, and the price is rather expensive, but with 1 for 1 deals @$30+ per pax, worth it.

Weekend lunch buffet with great slices of roasted beef and lamb, variety of side dishes and cuts of cake. Good value for price, especially if you love roasted meat, but they can do better with the dessert section I think.

Australian Beef Prime ribs, crunchy skin roasted pork, and tender rotisserie chicken. And I am so in love with their in-house prepared truffle butter. Pairs great with the roasted meat! Unlike other buffet, this is a specialty buffet focusing on their carving station. Spread wise not huge but they have seafood and do not miss their dark chocolate mousse "Harry's choice"* dessert!! Overall: ❤❤❤❤

Limited selection of roast meat but great quality. Chicken was succulent, beef was perfectly tender (and goes so well with the truffle butter and salt) and the pork was crispy and flavourful. The cooked food was pretty average, but desserts were not bad.

I have been immeasurably excited for The Carvery’s Great Meat Feast since it first started years ago, but it was only this year that I managed to find a willing wingman to attack this buffet with me.

At $78++ a person for Monday-Thursday dinner, we savored cuts from a Tajima Wagyu chuck roll, Tajima Wagyu tri-tip, a bone-in rib of Beef City Black (yes, the WHOLE rib), an Ana Paula Black Angus ribeye, and a bit of rotisserie chicken. Of course, the rest of the normal buffet is also available to you, and I would definitely recommend the wonderful western section with its respectable lineup of delectable delights, the stellar seafood selection which was fantastically fresh, and the divine dessert display. Oh, special mention must go out to the splendid Yorkshire puddings at the meat carvery. They were airy, light and modestly buttery, a true joy to devour.

But let’s get to the meat of the matter, shall we? My favorite bovine of the night was arguably the Ana Paula Black Angus ribeye. Grilled on a salt block to a perfect rare with a stunning brown crust on the outside, it had the perfect fat to meat ratio, and the beef was like butter. It was so tender, so juicy and so smooth every bite was an immeasurable delight.

Coming in at a close second would be the Beef City Black tomahawk rib with its butteriness and tremendous tenderness. Cooking the whole rib on the bone paid off handsomely, as all the flavor trapped within the massive rib bone was unleashed into the succulent beef wrapped around the bone. It was sparingly seasoned, as with all the other cuts of beef. The Carvery has a self service seasoning & condiments station so you can customize and season your meat to your hearts content.

The wagyu tri-tip was narrowly edged out to third with its juiciness and succulence despite it being a lean cut of beef, while the wagyu chuck roll was definitely the letdown of the quartet. It had been cooked to rare in some parts, but the inner parts were still a touch raw, and there was a fair bit of undercooked fat running throughout. I got a piece that was full of gristle, and as a result, the chuck roll was the only cut that didn’t get a second visit from me.

The quality is of the meats is undisputedly top shelf stuff, and on weekends for an extra $10 per head, The Carvery puts out a cut of Yukimuro Snow Aged Wagyu Beef. While the weekday buffet is already excellent, I’d advise waiting till the weekends and splashing out that extra $10 to savor even more meaty goodness.