Le Meridien Singapore, Sentosa, is refreshed their culinary offerings earlier this year and there are some updates to their ala carte menus and buffet lineups. The hotel has launched monthly thematic buffets at their in-house restaurant, Latest Recipe, featuring a Colonial Straits Food Fest in August, in celebration of Singapore’s 54th birthday on 9 August, and moving on to a Fresh Catch Fiesta in September (now extended to October and November as well).

Running till 28 September 2019 on Fridays and Saturdays only for dinner, the seafood buffet features premium seafood items like King Crab legs, lobsters, oysters, scallops, prawns and more. These are available from the cold seafood bar or you can also get other savoury seafood items at the buffet line.

King Crab legs

Snow Crab legs

Lobsters

Lobsters

Prawns

Prawns

Langoustines

Langoustines

Oysters

Oysters

Scallops

Scallops

Some of the savoury dishes include the signature Salt Baked Whole Seabass, Singapore Chilli Flower Crab, Panggang Skate Fish, Stir-fried Black Pepper Crayfish and Stir-fried Squids with Carrot and Celery.

Salt Baked Whole Seabass

Salt Baked Whole Seabass

Singapore Chilli Flower Crab

Singapore Chilli Flower Crab

Panggang Skate Fish

Panggang Skate Fish

Stir-fried Black Pepper Crayfish

Stir-fried Black Pepper Crayfish

These dishes are all carefully curated by the hotel’s Executive Sous Chef Leong for the best dining experience. Born in Malaysia where there is a rich food culture and street food influenced by the British colonial era, Chef Leong brings with him over 20 years of culinary experience over the span of his career with well-known hospitality brands and private members’ clubs across Asian countries like Singapore, Taiwan and Hong Kong.

For those who prefer their seafood with extra spices, Indian Chef Ashok is the one who put together the Indian cuisine selection at the buffet line. The seafood item includes a fish curry which goes well with the briyani rice and fresh poppadum. Chef Ashok has almost a decade experience across various renowned hotels, specialising in Indian cuisine techniques, team management and menu design for special events.

Other buffet items:

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For desserts, there is a wide choice of sweet treats, ranging from waffles to ice creams to Cherry Clafoutis to Apple Crumble Tart to Strawberry Shortcake and more.

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The seafood buffet at Latest Recipe is available for a limited time and is priced from S$80. Kids aged 6 and below get to dine for free while those aged 7 to 12 pay half price.

Latest Recipe’s Fresh Catch Fiesta

Date: 6 to 28 September (Fridays and Saturdays only)
Time: 1800 to 2200
Venue: Latest Recipe, Le Meridien Singapore, Sentosa
Price: S$80 per adult, S$40 per child (7 to 12 years old)

[Update] Due to popular demand, the Fresh Catch Fiesta buffet has been extended to October and November on Friday and Saturday nights.