If there were a heart of this Gulliver’s world, Ginger just might own it. On the 24th floor of the Centara Grand at CentralWorld, a massive hotel married to an even more massive shopping complex, the views unimpeded by neighbouring towers, it doesn’t get more downtown than it does from this dazzling perch. Here, Ginger has transformed its buffet concept to offer fresh features that match its lofty heights.
While still embracing the juxtaposition of fire and water found in its namesake plant, as well as the Japanese and Chinese cuisines on which the restaurant rests its reputation, the evening fare has narrowed in scope, but expanded in variety, giving reason to visit more often. Each night of the week features an exclusive specialty. On Monday, the chef serves black cod steamed with ginger and soy, a Chinese treat (B1699). The next night, it’s a Hong Kong-style beef filet cooked with fresh capsicum (B1699). Wednesday brings lobster baked with bacon and glass noodles (B1999), and Thursday is miso-glazed foie gras (B1899), a pleasant saltsweet spin on the decadent European spread.
Friday and Saturday deliver a brand-new deal dubbed the “seafood market.” Guests can choose from a veritable ocean of seafood for B1899: tiger prawns, slipper lobsters, octopus, mussels, clams, a rainbow of fish, including sushi-grade tuna from the Maldives — if it lives underwater, it’s probably available, all-you-can-eat and made to order: steamed, grilled, stir-fried, or, in the case of the tuna, sashimi. It all comes with a bit of a show. The chefs work in open kitchens, allowing guests to get up-close and personal with their food. It’s an interactive element that elevates the experience.
Beyond the night’s highlights, Ginger offers a spread of East Asian dishes and a solid selection of desserts. Filled out with high windows, lots of bamboo, and wood frames set in straight, asymmetrical lines, the Asian influences are palpable. They extend to the rest of the smorgasbord, too. Teppanyaki, fresh sushi and sashimi, and rich chicken curries represent the Japanese islands, while roasted duck, barbecued pork, and dim sum round out the buffet with a taste of mainland China. The teppanyaki, salmon in particular, could stand alone. It’s light and tender, cooked fast and brought to the table with sauces of garlic- and scallion-laced soy and whipped mayonnaise. To every meal, free flow draft beer can be added for B1 extra; there’s also wine, tea, and sake available.
From Monday to Saturday, Ginger’s twist has added a splash of excitement to the dinnertime buffet.
Ginger
Level 24, Centara Grand at CentralWorld | 0 2100 6255 | centralhotelsresorts.com | daily 11.30am-3pm, 6pm-11pm
