Chocolate buffets aren’t the best way to stuff your face — there’s only so much of the rich, cacao goodness that any person can possibly stomach in one sitting. But that doesn’t mean we’ll turn down the chance to do so. The diet can (and shall!) wait.
At The Fullerton Hotel’s updated and improved chocolate buffet, it’s all about bigger and better — and it’s going on every weekend at The Courtyard.
First up, the savory section. With just four varieties, it’s not a massive assortment, but these bite-sized parcels will do the trick when you’re feeling borderline gelat and in dire need of a palate refresher.
The wagyu beef and Peruvian chocolate poblano chili come wrapped up in little empanada pockets, while the baked ocean trout mini quiche bears just a hint of white chocolate. Both are so subtly chocolate-infused that if you weren’t at a chocolate buffet, you probably wouldn’t even realize that the sweet stuff is mixed in. The chocolate lime arancini however, is a bitter-sweet chewy sphere encasing an obvious dollop of chocolate, and the cocoa and spice-rubbed baby pork ribs make for juicy intervals between sweets.
At the Valrhona tasting area, 12 varieties of different cocoa percentages are laid out on the table for you to pick at and nibble, from the mild Jivara Lactee 40 percent with caramel and vanilla notes to the intense Abinao Feve 85 percent with a dash of bitterness. Ideal for those who prefer their chocolate in its purest form — without the frills of cakes or tarts.
If you’re up for a bout of theatrics, swing by the live nitro station, where the experts will shoot liquid nitrogen at liquid chocolate to freeze it and form a globe, which you can then bring back to your table and crack open for a surprise. The core reveals Valrhona 70 percent chocolate sponge, crumble, espuma, and meringue.
Otherwise, the dark chocolate fondue table is an ever-flowing fountain for you to drench everything from choux puffs and marshmallows to brownies and strawberries in it. Plus, there’s the ice cream station with flavors like dark truffle chocolate and chocolate sorbet, and more chocolate in the form of cakes, cheesecakes, cake pops, macarons, candies, lollipops, pralines, and tarts. Phew.
On to more velvety goodness — the DIY hot chocolate station, where you can choose from six types of Valrhona chocolate and toss in extras like cardamom, chili, orange, or anise.
You can also add a splash of alcohol with the Toblerone Martini (an additional $25), made with vodka, butterscotch, milk, chocolate sauce, and Kahlua. The liquid dessert binge continues with Mile Zero (an additional $15), another chocolate vodka and Bailey’s cocktail, or Milo Zero (an additional $9), a kid-friendly concoction made with milk, Milo powder, and Milo cereal balls.
Oh, and every last Saturday of the month sees calligraphist Clarence Wee from Craft Varies making a guest appearance, penning visitors’ names (or sweet messages) on plates before you fill ’em with treats.
One last note: As with every other buffet, be sure to pace yourself, or you may end up waving the white flag before you’ve sampled every chocolate confection on display. And that would be a right shame.
FIND IT:
The Chocolate Buffet is on every Fri & Sat, 8pm-11pm, at The Courtyard, The Fullerton Hotel Singapore.
Adults $45-$65, children $22.
MRT: Raffles Place
