A "fair to table" dining experience to celebrate the lunar Chinese new year

 A sensational global culinary journey to enjoy a delightful creations, boasting the freshness, authenticity, colours, fragrance, vibrancy and more.....
In the New Year, Café Kool brings the interactive dining experience to new heights, with native chefs showcasing their individuality, trained skills and varied cooking techniques.

They present a variety of new signature dishes, their home cooking and recipes handed down from previous generations to please the most discerning palate. A sensational global culinary journey as their senses feast on all-time favourites and delightful culinary creations, boasting the freshness, authenticity, colours, fragrance.

Featuring a ‘farm to table’ concept, the salad bar brings handpicked greens, fresh herbs and other nurturing elements from local farms to the dining table. The hotel’sExecutive Chef Paul Lenz stresses on the importance of sourcing high-quality fresh ingredients for the buffet tables and believes in supporting local farmers and serving the freshest food to patrons. Chef Lenz highly recommends the eggplant, cherry tomatoes, potatoes and cabbage at this station, as they are all from local farms.

The seafood station offers a selection of sustainable seafood items certified by the Marine Stewardship Council, including prawns, crab legs, diamond clams, tuna and black mussels. Every Friday and Saturday evening at 6:45 p.m., Chef Byron Lee, Sous Chef of Café Kool, and his team will perform a live tuna-cutting show and serve the freshly carved tuna to all fish aficionados. This station features over 10 sustainable seafood items, and the chef’s team strives to add more sustainable seafood items intime with an aim to put an end to long-line fishing.




Located across the seafood station is the dim sum station, offering six kinds of dim sum for lunch and three kinds for dinner. And available at the barbecue station are masterchefs’ delectable barbecued items, including Peking Duck with a mouth-watering range of condiments, and Barbecued Pork; both are prepared and roasted to perfection in thekitchen of the hotel’s Michelin-starred Cantonese restaurant, Shang Palace.

Chef Byron has added a new signature dish at the Chinese hot kitchen: Steamed Duck Liver with Five-Spice Powder. Only available for dinner, this rare and exceptional dish exudes a truly Asian flavour, as the buttery, delicate nature of the duck liver is preserved and complemented by the fragrance of the five-spice powder, which consists of Sichuan peppercorns, ground cloves, fennel, cinnamon and star anise. In addition, an array of steamed seafood items, such as lobster, prawns and fish, are available.

The noodle station celebrates the heritage of Malaysian cuisine by offering a broad range of signature soups that have been braised for hours. The creamy, punchy Laksa, enhanced with the essence of lobster claws, is rich in flavour and smooth in texture. Another favourite is the Thai Tom Yum Soup, made with loads of fresh herbs, vegetables and shrimp, and gives off a hint of spiciness.

Drawing inspiration from Nadaman, the hotel’s award-winning Japanese restaurant, the ambassador chef at the Japanese counter presents diners with platters of creative sushi androlls,freshsashimiaswellasteriyakioptions. Newlyaddedtothebuffettablesare tempura and grilled items, including Tempura Prawn and Vegetables, Grilled Chicken Wings and Yakitori.





The Thai section introduces its national cuisine with an atlas of traditional family recipes from Chef Max, therestaurant’s Thai chef. Must-try items include the Papaya Salad and Red Duck Curry.

Chef Renny from the Indian station introduces his favourite comfort food from his home country. He brings the real flavours and colours of India to his station, including the most popular and common street snack, Pani Puri, which is a round crispy shell filled with vegetables and topped with a uniquely flavoured mint sauce.

The chef’s special recipe and cooking method for Tandoori Chicken makes the texture of the meat particularly tender and moist, simultaneously accentuating the distinctive flavours of the spices to stimulate the taste buds. Another great option from this station is the clay oven-baked Naan Bread – a simple creation with a crispy surface and a soft interior.

Classic dishes at the Mediterranean counter, such as the homemade Linguine with Clams and Spanish Paella that are freshly made from the million-dollar worth oven, are sure to impress the most discerning palate. Ambassador Chef Jason of this station was able to hone his cooking skills during his time in Angelini’s kitchen, and he particularlyexcels in preparing pasta dishes. He believes that good pasta encompasses three elements: flavour, texture and aroma. Here, he has perfected his dishes.

Meat lovers would instantly fall in love with the butcher’s station, as it serves the most succulent Slow-Cooked Prime Rib and a great selection of top-quality marinated meat grilled à la minute.




The dessert corner, features light and fluffy Soufflé Pancakes, the famous Japanese sweet-dough dessert Imagawayaki with four different fillings, freshly baked items from the oven and an assortment of classic European desserts and ice-cream.