Swissôtel The Stamford’s New Kelong To Table Buffet Costs S$148++

Swissôtel The Stamford has launched a new seafood buffet inspired by Singapore’s old kelong culture. Called Kelong to Table: Seafood Buffet from River to Ocean, the month long showcase runs from 1 to 30 June 2026 at CLOVE on Level 2 of the hotel.

The buffet starts from S$138++ per adult on weekdays. Prices rise to S$148++ per adult for Friday to Sunday dinner and Sunday lunch. Children aged 6 to 12 dine from S$69++ to S$74++.

A Buffet Inspired By Singapore’s Seafood Heritage

Singapore celebrity chef Eric Teo worked with Executive Chef Roy Vun to create the menu. Together, they drew inspiration from Singapore’s coastal heritage, seafood traditions and old kelong style cooking.

Instead of focusing only on luxury seafood, the buffet explores flavours from tropical seas, cold waters and river ecosystems. That gives the dining experience a stronger local identity.

Many hotel buffets in Singapore eventually start to feel similar. Kelong to Table tries to stand out by connecting the dishes back to Singapore’s seafood culture and coastal roots.

Image from CLOVE

What You Can Expect At The Buffet

One highlight is the Local Threadfin with Assam Curry and Fish Noodles. The chefs pair line caught threadfin with silky fish noodles and a tangy Sarawak style assam emulsion.

Diners can also expect Rock Lobster with Creamy Sze Chuan Pepper and Avruga Caviar. Other dishes include Red Snapper with Belado Chilli Dip and Calamansi Pineapple.

The buffet also serves Patin Buah river catfish with Shimeji Mushrooms and Superior Soy Sauce. Together, these dishes bring a mix of spice, acidity and regional seafood flavours to the spread.

The Kelong Inspired Seafood Dishes

The Seafood in Rich Milk Broth may become one of the most talked about dishes at the buffet. The kitchen simmers tiger prawns, crab, clams and vegetables for over 90 minutes.

The chefs based the broth on rustic kelong cooking traditions. The dish feels comforting, rich and deeply rooted in Asian seafood flavours.

Guests can also try Butter Soy Prawns with Coriander and Celery Greens. Other dishes include Poached Grouper Fillet with Roasted Walnut and Tomato Salsa.

The buffet also features Confit of Cod with Green Pea Purée and Shallot Garlic Compote. These dishes help the buffet feel more curated and less generic.

Image from CLOVE

Yes, There Is Lobster And Free Flow Prosecco

The buffet still delivers the luxury hotel dining experience many guests expect. The Seafood on Ice counter features oysters, Maine lobster, tiger prawns, mussels, scallops and sashimi.

CLOVE also serves more than 80 dishes across its wider international buffet spread. Diners can explore carving stations, salads, desserts and local specialities.

One standout feature is the Swiss Raclette station. The chefs scrape melted cheese fresh to order at the counter.

The buffet price also includes free flow prosecco, draft beer, soft drinks and juices.

A Sustainability Push Behind The Buffet

Kelong to Table also supports Swissôtel The Stamford’s wider local sourcing efforts. The hotel plans to work more closely with local fish farmers, kelongs and homegrown producers.

Swissôtel The Stamford already operates its own urban Aquaponics Farm inside the hotel. The pesticide free system produces over 1,300kg of vegetables and 200kg of fish every year.

The hotel uses the produce across its restaurants. For the showcase, CLOVE also features tropical greenery and live papaya trees inspired by coastal farming traditions.

The styling gives the restaurant a stronger visual connection to the kelong story behind the buffet.

Desserts With Local Flavours

The dessert section continues the local inspired theme. Highlights include Thai Basil Mango Tart, Thyme Croissant and Laksa Cookies.

Diners can also try the Pandan Paris Brest with Coconut Praline. The buffet also features desserts made with locally grown vanilla plants.

These details support the hotel’s wider focus on homegrown produce and local agri food partnerships.

Kelong To Table Buffet Prices

Kelong to Table runs from 1 to 30 June 2026 at CLOVE, Level 2 of Swissôtel The Stamford.

If you enjoy seafood buffets with a stronger Singapore story behind them, this limited time showcase may be worth checking out before it ends.