Grand Copthorne Waterfront Peranakan Buffet

(Singapore, 1 December 2025) - In January 2026, Grand Copthorne Waterfront Hotel Singapore invites guests on a journey of heritage and celebration with two culinary experiences at Food Capital: its first-ever Peranakan Buffet - Riverside Peranakan Feast and a line-up of Chinese New Year buffets, reunion dinners, hampers, and takeaway sets to welcome the Chinese New Year. 

A Landmark Peranakan Buffet: Riverside Peranakan Feast Launching on 2 January 2026, Food Capital’s Peranakan Buffet goes beyond food to celebrate Peranakan culture. A special opening showcase, happening 6 January and co-curated with The Peranakan Association Singapore (TPAS), will feature a kebaya showcase led by Baba Raymond Wong, recipient of National Heritage Board’s Stewards of Intangible Cultural Heritage Award, soulful performances by The Peranakan Voices choir, and a lively appearance by Chef Shirley Tay, the “Singing Chef”, who will also unveil her new recipe collection of age-old Peranakan recipes during the evening. 

Chef Shirley & Chef David Toh

Guests can also browse retail stalls offering authentic kebaya, batik, beaded slippers, and Peranakan delicacies. From 2 January to 8 February 2026, diners can savour rotating menus of Peranakan favourites such as Deep-fried Pomfret with Sambal Chilli, Bakwan Kepiting (crab meatball soup), Kachang Bendi Chincalok (ladies’ fingers with shrimp sauce), and Goreng Assam Udang (prawns in tamarind sauce). 

“We are proud to present a buffet that not only showcases the flavours of Peranakan cuisine but also the culture and stories behind it. Collaborating with Chef Shirley Tay and TPAS has allowed us to bring authenticity and heritage directly to our guests in a meaningful way,” says Executive Chef David Toh.

“Food Capital has always been a place where cultures, stories, and families come together, and this year’s Peranakan showcase is especially meaningful for us. By honouring a treasured Singaporean heritage through food, craft, and community partnerships, we hope to offer our guests more than just a dining experience, but a deeper connection to the traditions that make this city so rich and unique," Andrew Tan, General Manager, Grand Copthorne Waterfront Hotel Singapore. 

GCW Peranakan Buffet - Chef Peter Pang

At 79, Chef Shirley Tay embodies the spirit of Peranakan culture - blending food, performance, and storytelling into one. Shirley has spent decades preserving and modernising Nyonya cuisine, from her early training under her grandmother to her years in renowned hotels. “Cooking Peranakan food is about love and joy. It may be a painstaking process, but it is worth it when I see the happiness on people’s faces,” she says. “Dishes like Ayam Halia (Ginger Chicken) hold deep meaning for me. They are rooted in tradition, yet timeless in how they bring comfort and delight.” 

Keeping Heritage Alive 

For TPAS, the collaboration is both timely and significant, coming on the heels of the kebaya’s inscription on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. By presenting food, music, and design within a modern dining setting, the initiative demonstrates how Peranakan heritage thrives as a living, evolving culture. “This partnership allows us to share the heart and heritage behind every Peranakan dish, where recipes carry generations of stories. We hope diners leave not only satisfied, but also with a deeper connection and appreciation to the vibrant Peranakan way of life,” says Mrs Genevieve Peggy Jeffs, President of The Peranakan Association Singapore.

The buffet is priced at $72++ per adult | $36++ per child for lunch (12pm–2.30pm) from Monday to Saturday, and for dinner (6pm–10pm), at $102++ per adult | $51++ per child from Sunday to Thursday, and $112++ per adult | $56++ per child on Fridays and Saturdays. Children 5 and under dine for free. 

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