Built in 1928, the Fullerton Building which has previously housed occupants such as the General Post Office, The Exchange, the Chamber of Commerce and the Inland Revenue Authority of Singapore, this iconic building was transformed to what it is now, The Fullerton Hotel Singapore, since 2001.
Courtyard, the sunlit atrium lobby lounge of The Fullerton Hotel Singapore is the dine-in place for the hotel's renowned chocolate buffet, which is served on Fridays and Saturdays from 8pm to 11pm.
Apart from the chocolate buffet, Courtyard offers a range of beverages, main courses and finger food.
Nivole Moscato d' asti, Michele Chiarlo, $15++ per glass
The chocolate buffet is separated into 3 sections, namely hot chocolate, chocolate fondue, cakes and pastries. Though the focus is on chocolate, there are several non-chocolate items or rather "mildly flavoured with chocolate" desserts such as Cranberry Chocolate Bread and Butter Pudding, Lychee Tiramisu, Strawberry Melba and Coconut Sagu Pearl.
For the chocolate based desserts, Fullerton Hotel did a wonderful job in varying the chocolate content and pairing it with other ingredients. For instance, Alto El Sol Pineapple was a combination of pineapple puree with chocolate mousse. Ginger, Espresso, Earl Grey, Mandarin Orange, Mint, Hazelnut Praline, Raspberry and Yoghurt were splendidly introduced into chocolate cakes.
Apart from cakes, this buffet also offers a variety of French Pastries, Shortbread Cookies and Chocolate Cabosse.
For those who wants an extra doze of chocolate, milk chocolate and white chocolate sauce are within reach.
There is also a small section at the main entrance of the Courtyard which features Frangelico Chocolate Soup, Banana Chocolate Tart, Chocolate Pralines and Jivara Chocolate Tart. The Fullerton Hotel's banana chocolate tart is worth a mention as it was an interesting twist to the conventional chocolate banana mousse.
To fit into the chocolate theme, Fullerton Hotel paired the classic French dessert, Crème Brûlée with chocolate mousse.
The highlight of the buffet should be the hot chocolate section. With a selection of 8 different types of chocolate, namely Gianduja Noisette Noir (32%), Tanavira Lactee (33%), Grand Cru Jivara Lactee (40%), Tropilia (53%), Orange Noir (57%), Grand Cru Pur Caraibe (66%) and Grand Cru Araguani (72%), it gives an opportunity for diners to appreciate the subtle flavours of different chocolate.
Of course, a chocolate buffet will not be complete without chocolate fondue and ice-cream.
I am sure there are people like us who feel that paying $38++ to eat-all-you-can is not a very value-for-money decision and having experienced the chocolate buffet, even chocolate lovers will not be able to sample every dessert in this buffet as it is simply too heaty and sinful. Instead of having the mentality of trying every dessert, appreciate the fineness of the chocolate desserts offered at this buffet. Apart from the fine chocolate, the posh ambience and the piano pieces playing in the background provides a different level of chocolate appreciation.
For Chocolate Buffet,
Friday and Saturday - 8pm to 11pm
$38++ per pax
The Fullerton Singapore
1 Fullerton Square Singapore
Tel: 6877 8129