You’ve probably already heard about Entrepôt at The Robertson House and their cult-favourite beef buffet— I had, too. And to be honest, at just S$48, I didn’t expect to be mind-blown. Good meats? Sure. But, great ones? I was sceptical. So imagine my surprise when the beef turned out to be not just good, but genuinely impressive — smoky, tender, and deeply satisfying.
This May, they’re switching gears with something a little more soulful, spicy, and extra special for Mum. Saffron and Spice is Entrepôt’s latest buffet concept, curated just in time for Mother’s Day — and trust me, it’s not your average celebration meal.
Inspired by the storied banks of the Singapore River and the bustling markets of old Siam, this vibrant Thai-meets-grill buffet is the brainchild of Chef Nixon Low, Director of Culinary and Operations, and Chef Jiraphon — a seasoned Thai chef with over 20 years of experience in Singapore. Now running her own eatery in Phrae, Thailand, Chef Jiraphon’s touch brings a distinct sense of soul to the dishes. Together, the two chefs crafted a menu that’s bursting with flavour and heart, blending signature Thai favourites, smoky binchotan-grilled meats, and cross-cultural fusion creations you’ll be thinking about long after.
Entrepôt Boat Noodles Live Station. Photo © Kyler Teo
At the heart of the experience are three main culinary pillars: classic Thai dishes, smoky binchotan-grilled specialities, and inventive Thai-Entrepôt fusion creations. The Live Boat Noodle Station is an immediate draw, serving piping hot bowls layered with complex, comforting flavours. Diners can build their own bowls with customisable noodles, toppings, and soup bases. My dining companion opted for the Wok-Fried Prawn Stock Tom Yum and was impressed by how flavourful it was — rich with umami, aromatic herbs, and just the right kick of spice to warm the senses without overwhelming the palate.
Condiments for the Binchotan Grill. Photo © Kyler Teo
Over at the Open-Air Binchotan Grill Station, the sizzle never stops. Grain-fed Striploin and Ribeye, Thai Grilled Chicken (Gai Yang), and Grilled Tiger Prawns — all kissed by charcoal and served hot off the grill.
The beef, in particular, is a highlight. The striploin offers a classic chew with bold, meaty notes, but the ribeye takes it one step further — buttery, incredibly tender, and rich with that unmistakable smoky intensity that only binchotan can deliver. It’s the kind of dish you’ll find yourself going back for (more than once).
Grain-fed Striploin and Ribeye. Photo © Kyler Teo
Another star was the Salad Station, personally helmed by Chef Jiraphon herself. Here, she hand-pounds Thai-style salads to order, offering a “pick-and-mix” experience with a variety of bases and traditional condiments — from raw papaya to crunchy long beans, dried Thai shrimp, toasted peanuts, and fish sauce. It’s a bright, zesty station that adds an interactive, personal touch to the spread. We opted for the Thai Tang Hoon Salad and classic Papaya Salad, both prepared ahead of time for the buffet, but found them lacking in tang and overwhelmingly spicy. If you’ve got a low spice tolerance like me, a little caution goes a long way!
Elsewhere on the buffet line, the spread continues to impress with its bold, punchy flavours and hearty textures. The Green Curry is luxuriously creamy with a delicate balance of spice and sweetness — tender pieces of chicken and vegetables simmered in a coconut-rich broth, perfumed with Thai basil and kaffir lime leaves. It’s comforting and vibrant all at once.
Wok-Fried Curry Crab Omelette. Photo © Kyler Teo
The Wok-Fried Curry Crab Omelette was a solid crowd-pleaser — a fluffy, golden omelette wok-tossed with yellow curry and studded with generous chunks of sweet crab meat. It’s comfort food with finesse — warm, hearty, and packed with flavour.
Mango Sticky Rice. Photo © Kyler Teo
To round off the meal, desserts offered a mix of traditional Thai favourites and modern interpretations. The Mango Sticky Rice, a beloved Thai classic, was visually striking and paired with beautifully ripened mango cubes. However, the glutinous rice leaned softer than ideal, lacking the distinct grain separation that gives it that signature bite.
Chai Yen Panna Cotta. Photo © Kyler Teo
The Chai Yen Panna Cotta on the other hand, was a gentle, spiced take on the Italian classic. Infused with aromatic chai, the panna cotta was delicately set with a smooth, silky texture that melted on the tongue. It wasn’t overly sweet, allowing the warming spice blend to shine through. A generous streusel crumble topping added contrast — a buttery crunch that elevated each spoonful with both texture and richness.
Dr Robertson’s Chai Egg Tarts. Photo © Kyler Teo
And if you’re in the mood for a drink to enjoy alongside your meal, Entrepôt has two specially curated options that tie the experience together. The Chiang Dao Charm cocktail combines the warmth of rum with tropical mango and coconut, finished with a sprinkle of toasted sesame — a rich, silky blend that mirrors the bold, layered flavours of the buffet.
Prefer something non-alcoholic? The Dr Robertson’s Chai Iced Tea (available with or without milk), offering a refreshing yet spiced take on the classic iced tea. It’s subtly sweet, with just the right touch of chai warmth — a fitting tribute to the restaurant’s namesake and a thoughtful addition to the Thai-inspired experience.
Specially Curated Drinks. Photo © Kyler Teo
All this is set against a backdrop of cultural richness, with a traditional Thai dance performance by the Thai Dance Society of Singapore, adding grace and elegance to the festivities.
Whether you’re treating Mum to a special day out or simply craving a unique Thai feast with charcoal-fired soul, this is one meal worth gathering the family for.
Saffron and Spice – A Mother’s Day’s Buffet is available at Entrepôt, The Robertson House on 10 and 11 May 2025, 12pm to 2.30pm.
Entrepôt
The Robertson House by The Crest Collection
1 Unity Street
Singapore 237983
Tel: +65 8380 1689
