Available starting 24 April to 31 May, the She11 We dinner's glorious seafood ensemble includes live seasonal Japanese oysters, Australian yabbies, sea whelk, sea scallops, flower clams, green mussels, sweet sea prawns, and four types of crabs. Each diner will also receive a portion of shoyu-glazed half shell scallop and baked half lobster thermidor served piping hot from kitchen to table, rounding out the main attractions.
The wonders of the sea extend to the buffet spread punctuated by perennial local favourites like sambal stingray served alongside ‘chinchalok’ dressing, fried black pepper prawns and the quintessential Singapore-style prawn noodles with pork ribs. Meanwhile, at the carving station, the culinary team will be serving crispy seabass accompanied by fiery Thai red curry.
Fans of Mediterranean cuisine can also look forward to Frutti di Mare pizza fresh from the oven, topped with mussels, prawns, squids and chopped basil.
Pastry chef Yew Tuck Wai will present "desserts from the deep" featuring adorable fish gummies paired with oceanic blue sea jello, while his pistachio coconut cake channels a breezy island sunset. Kids will enjoy an assortment of bonbons in the shape of sea stars, shells and lifebuoys.
The She11 We specials will also be joined by a line-up of Escape Restaurant’s most popular buffet staples such as the Indian copper pot, chef’s selection of sushi, assorted dim sum and the air-flown salad station inclusive of premium charcuterie and cheeses.
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