Experience Southeast Asian classics at Rise Restaurant’s revamped buffet offerings

Whether it’s Thailand, Vietnam, Malaysia or Singapore, indulge in Southeast Asia’s rich heritage delicacies at Rise over lunch or dinner, conveniently situated at the heart of the iconic Marina Bay Sands hotel lobby. New to the revamped buffet line-up are buffet ambassadors dressed in colourful ethnic costumes, to accompany diners to the different gastronomic regions on offer. 

Led by executive chef Colin Thumboo, who brings more than 40 years of culinary experience around the region, Rise is a culmination of a collective expertise of its 52-chef brigade. It offers the region’s most authentic flavours and heritage recipes such as Vietnamese pho, Singapore style laksa, nasi lemak, familiar wok-fried signatures, Peranakan dishes and matching beverages.

Joining chef Colin is sous chef Aumpha Jarutus from Bangkok, with his family’s heritage recipes such as his secret pork bone broth boiled with pickled bean curds and a melange of spices. As a child, chef Jaratus used to pound mint leaves, shrimp and spices in a wooden mortar for hours – all essential ingredients that are key to his signature green papaya salad and green curry with chicken. Chef Jarutus also enjoyed visiting markets and conversing with hawkers, one of whom taught him how to make authentic Thai-style boat noodles. 

Helming the Vietnamese station is chef de partie Hoang Hong Khua, who shares his family’s traditional Vietnamese pho featuring slices of Australian grass-fed beef tenderloin, served with Thai basil and beansprouts. Also not to be missed are his Vietnamese rice paper rolls with prawns, slow braised pork belly and lotus sprouts salad, or with responsibly sourced grilled threadfin fillet, marinated in Vietnamese spices like lemongrass and blue ginger.

Indulge in a melting pot of flavours from Malaysia as the team presents a medley of rempah and coconut milk dishes. For instance, the must-have Australian beef cheek rendang is layered with Minangkabau herbs and spices before being paired with the beautiful blue-hued butterfly pea nasi lemak, complete with side dishes of crispy ikan bilis, peanuts, sambal goreng tahu tempeh, rolled egg omelette and fried chicken wings. The station also houses a variety of curries made using Indian handi pots, such as lamb vindaloo, chicken tikka masala, butter chicken, as well as a whole grilled seabass tikka.

Finally, for Singapore’s iconic delights, keep space for succulent chilli crabs and har cheong gai, as well as Singaporean chef Stella Tan’s grandmother’s recipe of Chinese rojak at the live station. Don’t miss the poached chicken rice, made using GG French poulet (Anxin Chicken), the first in Asia to receive the Certified Humane certification. Raised and handled in a local boutique farm, the chicks are bred in spacious pens, free from antibiotics and hormone stimulants, and are fed a vegetarian diet throughout their lives.

Also at the live station, chef Thumboo presents the unique Peranakan Tok Panjang, a traditional, extravagant feast starring his family’s recipes of ayam buah keluak (chicken in spicy tamarind gravy and native keluak nuts) and bakwan kepeting (pork & crab meatball soup), complete with babi pongtay (Nyonya-style braised pork), ikan gulai (fish curry), Nyonya chap chye (braised mixed vegetables), kerabu bok nee (cold black fungus salad) and nasi kerabu (blue pea glutinous rice).

​​The buffet line-up also features pan-Asian and Western must-haves such as premium cold cuts and cheese platters, and boasts a Chef’s Corner for the best of premium, seasonal produce through rotational live carvings. Indulge in prized cuts of the New Zealand Saltmarsh lamb in the lamb leg stuffed with whole black garlic and fresh rosemary; the family-owned Australian Stanbroke beef ribeye; 200 days grain-fed Australian Tomahawk; and baked local barramundi with herb crust.

Pair the lavish offerings with Rise’s specially curated Southeast Asian mixology programme, with refreshing Asian-inspired thirst quenchers which thoughtfully incorporate edible plants from its herb garden. Led by head bartender Jacko Ng, Rise’s all-new beverage line-up features an array of handcrafted cocktails and mocktails, as well as classic beers from the region and locally crafted beers.

As part of the integrated resort’s sustainability efforts, over 100 types of fresh herbs grown at Marina Bay Sands’ herb garden are used daily in its dishes and beverages, while herb trimmings are reused as table centrepieces. Selected sodas at the soda bar are also included as part of the buffet, such as Singapore Lady, a rose and lychee syrup-based drink with fresh lemon juice, and the Spicy Mango, inspired by the quintessential Thai mango salad.

Prices start from $77.50++/adult for lunch and $105.00++/adult for dinner. Sands Rewards members can enjoy 20 percent off on weekdays and 15 percent off on weekends.

Rise is at Marina Bay Sands Lobby, Hotel Tower 1. Tel: 6688 5525