We made our way to Copthorne King's Hotel Singapore for an evening buffet at Princess Terrace, renowned for its authentic Penang cuisine. Featuring a wide selection of traditional Malaysian favourites, it promises a nostalgic dining experience for anyone craving the flavours of Penang.
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| Copthorne Kings Hotel |
With Singapore's 61st National Day around the corner, the entrance of Princess Terrace was beautifully decorated with the Singapore flag and elegant orchids, our national flower. The lush greenery and floral display created a charming garden-inspired welcome, reflecting Singapore's identity as a vibrant Garden City.
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| Princess Terrace |
Buffet Dinner Details
Promotion Period: 1 – 31 July 2026
Time: Daily, 6:00 PM – 10:00 PM
Pricing:
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Monday – Thursday: S$70++ per adult | S$35++ per child
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Friday – Sunday, Public Holiday Eves & Public Holidays: S$80++ per adult | S$40++ per child
Special Offer:
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Children aged 5 years and below dine free.
Live Station
Light Bites
We made our first stop at the live station for freshly prepared Penang Popiah and Kueh Pie Tee. The crispy top hat shells were filled with a savoury mixture of braised sweet turnip, carrots, spring onions, and minced pork. The Penang-style popiah featured the same delicious filling, wrapped in a soft, fresh spring roll skin for a light yet flavourful bite.
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| Freshly Made Penang Popiah and Kueh Pie Tee |
No Penang feast is complete without a bowl of Penang Hokkien Mee, also known as Prawn Noodle Soup. The broth strikes a wonderful balance of prawn sweetness and savoury richness without being overly intense. Light yet flavourful, it's pleasantly addictive and pairs perfectly with the noodles and toppings.
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| Penang Hokkien Mee |
This was undoubtedly one of the highlights of the buffet. The tender braised duck drumstick was served with fine rice vermicelli in a fragrant Chinese herbal broth. Light yet deeply flavourful, the comforting soup was well-balanced, allowing the herbal notes to shine without being overpowering.
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| Ark Thui Mee Sua |
The Signature Penang Char Kway Teow was cooked to order at the live station, ensuring every plate was served piping hot. The flat rice noodles were stir-fried with bean sprouts, chives, egg, and slices of Chinese sausage, delivering a satisfying smoky wok hei that made this Penang classic hard to resist.
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| Freshly Cooked Penang Char Kway Teow |
Grandma's Homemade Kitchen
The Char Moey, or Penang Fried Porridge, was a pleasant surprise. Cooked with minced pork, prawns, and dried cuttlefish, it had a rich, savoury flavour and a smooth, comforting consistency that kept us going back for more.
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| Char Moey |
The Too Tor Th'ng (Pork Tripe Soup) was another comforting favourite. Filled with pork tripe, pork slices, and salted vegetables, the soup had a gentle peppery kick that was warm and flavourful without being overpowering, making it easy to enjoy.
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| Too Tor Th'ng (Pork Tripe Soup) |
Mains
The Signature Chicken Curry is a comforting local favourite that's not to be missed. Packed with tender chicken and soft potatoes, the rich and aromatic curry is well-balanced with just the right amount of spice, making it perfect to enjoy with steamed rice or bread.
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| Signature Chicken Curry |
I simply couldn't resist when I spotted these freshly grilled chicken satay. Available in chicken only, each skewer was tender and smoky, best enjoyed with the accompanying peanut sauce, cucumber, and onions. Feel free to help yourself to as many as you like!
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| Chicken Satay |
Served with cucumber, onions, and a rich peanut sauce, the chicken satay is a classic local favourite.
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| Our Serving of Chicken Satay |
The Steamed Otak-Otak was wrapped in fragrant banana leaves, locking in its aroma. The fish mousse had a light coconut flavour with generous chunks of fish, making it soft, delicate, and enjoyable.
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| Otak Otak in Banana Leaf |
Available from Monday to Thursday, the Wok-Fried Prawns in Kam Heong Sauce featured a rich, fragrant sauce with plenty of curry leaves, onions, and dried chillies. The flavours were spot on, though the only downside was having to peel the prawns ourselves.
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Wok-Fried Prawns in Kam Heong Sauce
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The Kung Pao Squid was tender with just the right amount of bite. Stir-fried with dried chillies, onions, and spring onions, it delivered a savoury flavour with a mild spicy kick that paired well with rice.
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| Kung Pao Squid |
The Sweet & Sour Fish struck a lovely balance between sweet and tangy flavours. Fried until crispy, it was stir-fried with colourful capsicums, onions, and juicy lychees that added a refreshing touch.
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| Sweet and Sour Fish |
The Deep-fried Hainanese Pork Chop was crispy on the outside and juicy within. Paired with its accompanying sauce, it was simple, nostalgic, and incredibly satisfying.
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| Deep-Fried Hainanese Pork Chop |
The Dry Yong Tau Foo was served in a savoury sauce that was flavourful without being overly salty. A simple and comforting dish featuring tofu, Brinjal, Okra, and other stuffed favourites.
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| Dry Yong Tau Foo |
The Wok-fried Broccoli with Shiitake Mushrooms was a refreshing addition to the buffet. The broccoli remained crisp while the shiitake mushrooms added an earthy flavour, making it a light and wholesome dish.
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| Wok-Fried Broccoli with Shitake Mushroom |
Thee Wok-fried Napa Cabbage with Black Fungus & Glass Noodles was a wholesome, home-style dish. Lightly seasoned with a comforting savoury broth, it was packed with vegetables and silky glass noodles.
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| Wok-Fried Napa Cabbage wtih Black Fungus and Glass Noodle |
Steamed Classics
The Nasi Kunyit (Turmeric Rice) was served in charming bite-sized balls, neatly arranged in the steamer. Fragrant, fluffy, and lightly seasoned, they paired perfectly with the buffet's rich curries and savoury dishes.
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| Nasi Kunyit |
The Penang Chee Cheong Fun was soft and silky, topped with fragrant prawn paste, fried shallots, and sesame seeds. A simple yet comforting local favourite that I thoroughly enjoyed.
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Penang Chee Cheong Fun
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Appetizers & Salads
The Fruit Cocktail Salad was creamy and refreshing, packed with mixed fruits, raisins, and crunchy toppings for added texture.
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| Fruit Cocktail Salad |
Crispy fried tofu tossed in sweet chilli sauce with onions and sesame seeds. A simple appetizer with a delightful balance of sweet, savoury, and mildly spicy flavours.
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Crispy Fried Tofu coated in sweet chilli sauce with onions and sesame seeds.
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A refreshing mix of pickled vegetables tossed in a tangy, mildly spicy dressing and finished with toasted sesame seeds. Crunchy, appetising, and a great palate cleanser.
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Kerabu Achar Achar
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Fragrant rice mixed with finely chopped herbs, aromatics, and shallots for a light, refreshing bite. A traditional favourite that's both flavourful and aromatic.
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| Nasi Ulam (Traditional Mixed Herb Rice) |
These banana leaf-wrapped Nasi Lemak parcels are fragrant and compact, perfect with the accompanying green sambal chilli and sambal belacan. A nostalgic local favourite that's simple yet satisfying.
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| Nasi Lemak |
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| Nasi Lemak Parcel |
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| Here's our spread |
Desserts
Freshly made on the spot, these crispy pancakes are available with either durian or the classic peanut filling. While both are enjoyable, I found the rich and creamy durian filling to be the more satisfying choice.
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| Ban Chang Kueh |
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| Ban Chang Kueh with Durian Filling |
Old school favourites
End your meal on a sweet note with an assortment of homemade Nyonya kueh. From steamed classics to baked favourites, the colourful selection includes familiar treats such as Kueh Lapis, Seri Muka, Kuih Kosui, Kueh Dadar, Kueh Talam, Bingka Ubi and more. Each bite offers a delightful balance of fragrant coconut, pandan and gula melaka flavours, making it hard to stop at just one.
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| Assorted Homemade Nyonya Kueh |
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Traditional Peranakan Steamed and Baked Sweet Treats
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No Peranakan feast is complete without dessert, and these two classics were the perfect ending. The warm Cheng Tng was light and refreshing, filled with longan, barley, white fungus, lotus seeds and ginkgo nuts, while the Bubur Hitam was rich, smooth and topped with a drizzle of coconut milk.
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| Cheng Tng and Bubur Hitam |
Wrap up your Peranakan feast with a refreshing bowl of Create Your Own Chendol Ice Kachang. Start with finely shaved ice before customising it with a generous selection of toppings, including attap chee, chendol (pandan jelly noodles), cream corn, crushed peanuts, grass jelly, nata de coco, red beans and red ruby. Finish it off with your choice of syrups such as coconut milk, gula melaka, rose syrup or Carnation milk for the perfect balance of sweetness. My favourite combination was a generous drizzle of fragrant gula melaka and coconut milk, making it the ultimate cooling dessert.
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Ice Kachang
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Another dessert not to be missed is the homemade silky Tau Hua, served warm and silky smooth. Personalise your bowl with a variety of toppings, including gula melaka, sweet syrup, grass jelly, passion fruit popping boba, sweet potato Q balls and taro Q balls. The silky beancurd paired beautifully with the fragrant gula melaka, while the fun toppings added different textures to every spoonful.
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| Our Desserts & Drinks after Meal |
If you are looking to indulge in an authentic Peranakan dining experience, this buffet offers an impressive spread of well-loved Nyonya and local favourites, from appetisers and hearty mains to traditional desserts. With dishes such as Deep Fried Hainanese Pork Chop, Kam Heong Prawns, Otak Otak, Penang Chee Cheong Fun and a wide selection of homemade Nyonya kueh, there's something to satisfy every palate. Don't forget to save room for the dessert station, where the DIY Chendol Ice Kachang, homemade Tau Hua and Bubur Hitam are definite highlights. Whether you are gathering with family, friends or celebrating a special occasion, this Peranakan buffet delivers a satisfying feast that showcases the rich heritage and flavours of Nyonya cuisine.
Princess Terrace Authentic Penang Food
Location: 403 Havelock Road Singapore 69632
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