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Savor “Sinlicious” Singaporean Seafood Festival At W Taipei’s The Kitchen Table Restaurant

June 18, 2016 Dining No Comments Print Print Email Email

936bcb87-60b9-456d-925c-c1f8d9ff9068This June, the kitchen table restaurant is full of the colorful cuisines from the south east Asia city-country Singapore. The restaurant invites Guest Chef Yeo Eng Woon from The Westin Singapore for “Sinlicious” Singaporean Seafood Festival on June 13th to June 30th serving lunch and dinner buffet priced from TWD880 with 10% service charge. Guests who dine one buffet during the festival will have a chance to win one Singapore Airlines “Taipei to Singapore” round trip flight ticket and 2-night stay at The Westin Singapore. For reservations or more information, please call W Taipei at +886 2 7703 8887 or visit thekitchentabletaipei.com/sinlicious.

“We are excited about the collaboration with our sister hotel The Westin Singapore to exchange the chefs for the food festival at each property. This March, our Chef Daniel Chen had brought the local Taiwanese food to Singapore, and now we are welcoming the Singaporean cuisine at our restaurant by Chef Yeo Eng Woon.” shared W Taipei Director of Beverage and Food Patrick Duff


Singaporean cuisine is a melting pot of a rich multi-ethnic food culture and heritage with its own unique flavor and influences from China, India, Malaysia, and Indonesia. Chef Woon, has 24-year culinary experience and worked in several notable restaurants in Singapore, like St. Regis Singapore’s fine dining restaurant “Yan Ting,” creates a tze-char style menu for the food festival which is authentic Singaporean home-made food. Seafood dishes are the highlight on the menu and the most popular one is “Singapore-style chili crab”: fresh stir-fried crabs in a semi-thick sweet, tangy, tomato and chili based sauce. Guests are recommended to eat with bare hands to savor the juicy crab meat with the spicy sauce. “Deep fried tiger prawn tossed with golden cereal” is another savory seafood dish of fresh prawns with a generous topping of oats and chili padi. Besides the seafood, Chef Woon also brings the favorite one by most Singaporeans “Jin Du pork ribs,” the tender, succulent pork with a sweet glazing sauce and smoky taste. The other signature dishes include Live Station: Singapore Nyonya laksa noodle stall, Big prawn and pork ribs broth noodle stall, Lor noodle stall; Main Courses: Bak ku teh, Steamed fragrance Hainanese chicken rice, Wok baked Sri Lankan crab with black pepper, Singapore hawker wok braised Hock Kian style prawn noodle; Oriental Desserts: Black eye bean bubur chacha, Lemongrass and lime jelly served with passion fruit and chai seed, Bubur hitam, and so on. Food items vary based on the daily menu.


“Sinlicious” Singaporean Seafood Festival at the kitchen table restaurant is served during lunch and dinner buffet from June 13th to June 30th, and prices start from TWD880 per person. Rates are subject to 10% service charge. SPG members can enjoy 15% off on weekdays. For further information and reservations, please call +886 2 7703 8887 or visit thekitchentabletaipei.com/sinlicious. Follow W Taipei Facebook at www.facebook.com/wtaipei. Instagram and Twitter us @WTaipei #WTaipei.

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