A stone’s throw from Novena MRT station, Zaffron offers a lovely place to catch up with your friends when you can’t make a collective decision on what cuisine to try. It’s a buffet spread with everything one could ask for, so no one’s going to be left wanting.
The name of this restaurant is inspired by the world’s finest spice: saffron, and we can see the parallels. Both are applauded for their taste and aroma, and at Zaffron, it’s the whole package that sweeps you off your feet. From the décor and food presented on heated plates, to the unique scent wafting around of when you step into the restaurant. (Jul 2012)
"The all-day dining restaurant boasts a good selection of a la carte items including local and western selections but the international buffets and country themed dinner buffets are the main attractions here. One of the highlights is the 30-month-aged jamon iberico." -New Asia Singapore
This international buffet spread certainly takes care of the details, right down to the kind of ice-cream on offer. Where else can you find a buffet that serves Cold Stone Creamery ice-cream?
But don’t let that fool you into thinking Zaffron’s kitchens aren’t able to draw crowds on their own. The samosas are so popular the ones in the serving trays are always freshly made, warm and crispy, and stuffed full of savoury meat and potatoes. Grab one before they disappear!
Interestingly enough, Zaffron’s choice of cheesecake leans towards the Japanese version, which is lighter in flavour, rather than the heavier New York cheesecake we more often find in such international spreads. It’s a pleasant surprise, because then there’s more room for other desserts like the Mini Pancake, Apple Crumble, and Banana Cake, or even squeeze in that one extra serving of Beef Fillet with Veal Jus and Confit Tomato. (Jul 2012)
Each month Zaffron at Oasia Hotel features a Celebrity Guest Chef at their cosy Chef's Table, where guests can expect a sumptuous Asian inspired dinner.
Each Chef's Table can sit up to 16 persons with the purpose of being homely, smart casual and interactive. The Chef's Table is available every Thursday, Friday & Saturday of each month accordingly, and starts from 7pm each evening. It represents a wonderful experience where Chefs share their culinary secrets and let you try recipes so unique, that you won't find them featured anywhere else!
Dinner costs $75++ per pax and is inclusive of non-alcoholic Asian beverages.
In April, Chef Malcolm Lee of Candlenut Kitchen will offer modern Peranakan cuisine, in May, Chef William Soh will offer local delights, and finally, in June, feast on Penang style Peranakan cuisine with Chef Raymond Leong.
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