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Vibrant flavours from around the world come together in a kaleidoscope of tastes that pay homage to well-loved, original recipes. From East to West, the brand new Food Capital showcases the best of these cuisines, offering a multi-sensory dining experience live from interactive show kitchens.

Sashimi and sushi are freshly sliced at the Japanese station, while the rotisserie station boasts of perfectly flame-grilled Australian ribeye and boneless leg of lamb. Relish Asian wok-fried dishes and mouth-watering tandoori chicken carefully prepared in the tandoori oven. Complete your meal with indulgence as you sample fruit crumble, chocolate pecan tart, bread and butter pudding, cheesecake and more.


*Buffet items are available on rotational basis.

Signature dishes


  • Grand Copthorne Waterfront Laksa (Saturday and Sunday)
  • Seafood on Ice

    Includes New Zealand Green-Lipped Mussel, Cherry Clam, Chilled Tiger Prawn (Lunch/ Dinner), Fresh Oyster and Whole Cooked Crawfish (Dinner only)

  • From the Tandoor

    Tandoori Chicken, Tandoori Fish and Fresh Naan Baked in the Tandoor Oven

  • From the Rotisserie

    Roasted Farmed-Fed Chicken, Oven-Baked Strip Loin with Premium Red Wine Jus
    Pommery Meaux Mustard, Djion Mustard and Bearnaise Sauce

  • Oishi Oishi Ichiban

    Assorted Sushi, Maki and California Rolls
    Freshly Sliced Sashimi of Tuna, Salmon and Mackerel

  • Daily Special Double Boiled Soup

    Classic Slow Cooked Healthy Chinese Herbal Soup


*Buffet menus are on a rotational basis

Prices are subject to 10% service charge and 7% GST.
Profile of Executive Chef

DAVID TOH

With 25 years of culinary experience, David Toh joined Grand Copthorne Waterfront Hotel as Executive Chef in 2010. He entered this profession as he was inspired by his brother, the late Toh Thian Ser who was also a renowned chef. During his younger days, his brother chatted with him every night on the operations and highlighted the interesting happenings of the culinary profession. As days went by, Chef David’s interest grew and he decided to join a hotel to work in the kitchen. After a year of kitchen experience, he went to SHATEC to pursue a basic culinary certificate and embarked on an illustrious career as a chef.

With an avid passion for culinary arts, Chef David Toh has accumulated a wealth of experience and numerous accolades under his belt over the past two decades. Chef David Toh specialises in Western cuisine and is adept at preparing local creations such as laksa, char kway teow and Hainanese chicken rice. Chef David was the Team Manager for the Singapore National Team for Food Hotel Asia 2012 and together with his team, they attained the Gold Medal. He also led the Junior Team of 4 for Meat and Livestock Australia Black Box Culinary Challenge and won Champion thrice for the competition held in Singapore. Chef David Toh and his team represented Singapore in the regional competition and came in second position twice and third position once. He was also awarded the WSQ Mentor Chef award for three consecutive years in 2012, 2013 and 2014 for grooming aspiring chefs from At-Sunrice GlobalChef Academy during their industry attachment at the Grand Copthorne Waterfront Hotel. During his journey as a chef, Chef David was given the opportunity to be part of the culinary team for Formula 1 in 2008. He was also part of the culinary team for APEC Singapore and Asian Games.

Chef David Toh believes that a good chef needs to have a strong foundation, a positive mindset, strong passion to learn and good knowledge of different types of cuisines to meet the needs of discerning customers. Chef David is set tantalise the palates and senses of diners with the brand new integrated concept, theatrical show kitchens and the diversified cuisines of the world at Food Capital.

“Together with my team, I will provide a feast for the senses for our diners where food, setting and ambience combine seamlessly. I believe every diner who comes to Food Capital will have an engaging and fun experience.” he added.

OPENING HOURS

Breakfast: 6:30am – 10:30am
Lunch: 12pm – 2:30pm
Dinner: 6:30pm – 10:30pm

Buffet Pricing from January 2019:
Buffet Lunch
Mondays to Fridays
Adult: $64++
Saturdays and Sundays
Adult: $66.60++

Buffet Dinner
Mondays to Thursdays
Adult: $76++
Fridays to Sundays
Adult: $84++

Child pricing (applicable for child between 6 to 11 years old): 50% off adult pricing
Discount is not applicable for buffet pricing with free flow drinks.
Prices are subject to 10% service charge and 7% GST.

Seating Capacity: 233 (indoor and alfresco)

CONTACT US

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