[Review] Rediscovering Peranakan Classics at Grand Copthorne Waterfront’s New Peranakan Buffet Spread

Finding truly authentic Peranakan food in Singapore can be a bit of a hunt these days, as the intricate prep work often makes it hard to scale. However, Food Capital at Grand Copthorne Waterfront Hotel has managed to bridge that gap with their first ever Riverside Peranakan Feast.

We recently dropped by for a media tasting during lunch and were genuinely impressed by the depth of flavour on display. What greeted us was a full scale celebration of Peranakan and Singapore food heritage, co-curated by the hotel’s Executive Chef David Toh and the legendary “Singing Chef” Shirley Tay. At 79 years old, Chef Shirley brings decades of soul to the kitchen, and her influence is clear in the elevated treats that populate the spread.

The full buffet selection is available for viewing here.

On the day we visited, two of signature dishes presented by the the two chefs were the Kacang Bendi Chichalok (ladies’ finers with shrimp sauce) and the Goreng Assam Udang (prawns in tamarind sauce). The former is a cold appertiser with intense sweet, sour and spicy notes that is great to open up your apetite for the feast ahead, while the latter brings forth, the tangy flavours of tamarind infused in the prawns. Good stuff!

Another highlight was the Nonya Kueh Pie Tee, prepared fresh individually at the live station upon ordering. A must-try.

What we really like is that beyond presenting just the usual Peranakan traditional favourites like Babi Pongteh (braised pork) and Buah Keluak (candlenut) dishes, the Peranakan cooking influence is presented across different cuisines from western to chinese to indian to desserts, allowing you to savour the cuisine’s versatility and uniquely Singapore flavours.

Our favourites include the Laksa and Mee Siam from the live station, freshly prepared upon each order and Chef Shirley’s specialty fried chicken wings which you simply cannot stop at just one.

Finally, the dessert corner was especially a visual and literal treat, offering a colourful spread of traditional sweets.

Yes, the kuehs are as delicious as they look. No Peranakan feast is complete without these, so do leave room at the end to enjoy them.

For seasoned buffet goers who would like to ensure you get your money worth, the usual popular stations like the cold seafood, Japanese sushi and sashimi stations are available as well. The salad and fruits stations are as per usual too.

The Peranakan buffet runs from 2 January to 8 February 2026, with prices starting at ++ for lunch and up to 2++ for weekend dinners. More details are available via the official website.

While we focused our visit on the Peranakan heritage spread, the hotel is also gearing up for the Year of the Horse.

Starting from 9 February through 3 March 2026, Food Capital will transition into its Chinese New Year offerings. These will include festive reunion buffets and specialty hampers for those looking to gift luxury items like abalone and bird’s nest. If you prefer a lighter celebration, they are also hosting themed afternoon teas at The Lobby Lounge featuring festive bites like Bak Kwa with Cheddar and Lychee Prawn with Sweet Chili.