Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Ellenborough Market Café

Although this buffet restaurant offers an international spread, it has made its mark in Peranakan cuisine.

We arrived for our buffet dinner prepared to indulge. The buffet was divided into food stations that encompassed international fare and, of course, a wide Peranakan spread. We had the shark’s fin soup for starters, and discovered it contained all the usual ingredients—except shark’s fin.

After that initial disappointment, we moved to Peranakan specialties ayam buah keluak and assam fish. Both dishes were mild instead of spicy, however, and we wondered if they had been cooked to suit Western taste buds. Also a bit of a letdown were the salmon sashimi and scallops with coriander lime dressing, neither of which was particularly fresh.

The dessert station, however, was heavenly, comprising local delights and Western standards. A relatively new offer was the chocolate fountain, with marshmallows and jambu ayer for dipping. Warranting special mention was the jackfruit creme Brule, which was a wonderful variation to a classic dessert. We ended the night with a generous helping of Ellenborough’s signature durian pengat—made of pure durian.

While the buffet is a mixed bag, there are definitely highlights worth coming back for.


Peranakan food is one of Singapore’s favorite and most unique cuisines. Here are our recommendations for where to get Peranakan food in Singapore.