[Review] Curry On! Opus Bar and Grill Teams Up with Old Chang Kee for a Nostalgic Sunday Buffet

Singaporeans have no shortage of familiar local favourites to turn to when it comes to food. However, what happens when the flavours of Old Chang Kee’s curry puffs meet a hotel buffet, with dishes such as laksa-infused popiah, nasi lemak seaweed rolls and even chilli crab pizza?

That is the idea behind Curry On! Sunday Local Lunch Buffet, a limited-time collaboration between Opus Bar and Grill at voco Orchard Singapore and homegrown food brand Old Chang Kee. Running from 4 October to 29 November 2026, the collaboration brings a series of local-inspired creations to the restaurant’s Sunday buffet alongside a spread of Singaporean classics.

I visited on a Sunday for a lunch tasting with my son, and it turned out to be an enjoyable way to spend the afternoon together. Beyond the food, the nostalgic touches around the restaurant added to the experience, bringing back memories of old-school provision shops and familiar Singaporean snacks. As someone who enjoys local delights, I appreciated the playful approach to the menu, even if some of the more unusual creations were better regarded as interesting experiments than dishes I would necessarily return for.

The main draw is undoubtedly the Old Chang Kee collaboration, particularly its two pizzas. The Curry Chicken Pizza takes the familiar curry flavours associated with the brand and applies them to a crowd-pleasing pizza format. It is an unusual combination on paper, but the idea makes sense. Curry chicken is already a well-loved flavour in Singapore, and pairing it with pizza gives diners a different way to enjoy something familiar.

The Chilli Crab Pizza is the other standout and alongside the curry chicken version, one of my recommendations from the collaboration. Chilli crab is one of Singapore’s signature seafood dishes, traditionally enjoyed with mantou to mop up its rich sauce. Turning that flavour into a pizza is a creative way to reinterpret the local classic without serving it in its usual form.

Both pizzas are also available from the à la carte menu at Opus Bar, making them worth considering even if you are not planning to have the full buffet. For diners who want to try the most distinctive parts of this collaboration, these are the two dishes I would prioritise.

The Old Chang Kee Corner has several other creations designed to give familiar flavours a new identity. The Laksa-Infused Popiah brings the aromatic spice profile of laksa into a local popiah favourite, while the Nasi Lemak Kueh Pie Tee combines the flavours of nasi lemak with a crisp, bite-sized shell. Both are playful interpretations of dishes Singaporeans already know.

The Laksa-Marinated Popcorn Chicken offers another take on laksa seasoning, while the Laksa Roast Salmon brings the same local flavour inspiration to a fish dish. The Curry Chicken Lasagna combines the idea of curry chicken with layers of pasta, creating a fusion between local curry flavours and an Italian comfort food staple.

Then there is the Nasi Lemak Seaweed Roll, which takes inspiration from the familiar combination of coconut rice and accompaniments associated with nasi lemak. These creations are certainly conversation starters, especially for diners who enjoy discovering how local flavours can be adapted into unexpected formats.

The original Old Chang Kee favourites are represented too of course, with the Curry Chicken Potato Puff and Chilli Crab Puff providing a more familiar reference point amid the experimental dishes.

While the Old Chang Kee Corner is the headline attraction, the rest of the buffet gives diners plenty of reasons to explore beyond the collaboration.

The Chicken Satay is among the familiar local favourites, while the DIY Rojak station lets diners put together our own combination of ingredients and sauce.

The Muah Chee station adds a traditional snack option, with its chewy texture and nostalgic appeal.

In addition, the live stations offer more substantial choices. The Oyster Omelette is a local hawker favourite that brings together eggs and oysters, while the Signature Laksa with Rock Lobster gives the familiar noodle dish a more indulgent hotel buffet treatment.

Diners can also opt for Mee Rebus with Beef Balls, which offers another local noodle option for those who prefer a richer, gravy-based dish.

At the roasted meat station, the selection includes Roasted Duck, Soya Poached Chicken and Hainanese Steamed Chicken, served with fragrant rice and traditional ginger and chilli accompaniments. These provide more conventional choices for those who prefer familiar mains over the fusion creations.

Dessert rounds off the meal with Nyonya Kuehs, Red Bean Soup with Dried Tangerine Peel and a selection of cakes, tarts, éclairs, macarons, chocolate pralines and ice cream from D9 Cakery. The combination of traditional local sweets and hotel-style desserts gives diners a choice between something nostalgic and something more indulgent.

One of the enjoyable aspects of this buffet is the way it brings together different generations of Singapore food culture. The Old Chang Kee collaboration provides the novelty, while the local favourites offer something more recognisable. The retro touches also make the experience feel more playful than a straightforward hotel buffet, which is particularly nice for a family meal.

Pricing and Promotion

The Curry On! Sunday Local Lunch Buffet is priced at S$108++ for two adults under the 1-for-1 promotion. The price includes free-flow still and sparkling water, speciality coffee and artisanal tea. Children aged six to 12 dine at S$28++ each, while children aged five and below dine for free.

The collaboration runs every Sunday from 12pm to 3pm until 29 November 2026, except 11 October 2026.

Curry On! Sunday Local Lunch Buffet

Opus Bar and Grill, voco Orchard Singapore
Address:
581 Orchard Road, Singapore 238883

Opening Hours:
Sunday buffet, 12pm to 3pm.
Dinner à la carte, daily 6pm to 10.30pm, last order at 9.45pm.

Contact: +65 6730 3390

Email: [email protected]

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