In a landmark culinary celebration held in collaboration with Tourism Malaysia for the Visit Malaysia 2026 campaign, Food Capital at Grand Copthorne Waterfront Hotel Singapore presents Flavours of Malaysia — an expansive dining showcase that brings the nation’s rich regional cuisines to life along the riverside.
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Discover riverside dining at its finest at Grand Copthorne Waterfront Hotel Singapore, where a diverse collection of restaurants offers everything from international buffets to local favourites against the vibrant backdrop of the Singapore River.
At the heart of the celebration is a first-of-its-kind 8-hands Malaysian chef collaboration buffet, led by Executive Sous Chef Peter Pang alongside guest chefs from Penang, Sabah and Sarawak. Together, they present a vibrant spread that spans heritage favourites and modern interpretations, offering guests a rare opportunity to experience Malaysia’s culinary diversity under one roof.
Adding to the celebration is a specially curated Father’s Day Brunch Buffet on 21 June 2026, designed as a heartfelt tribute to the heroes of the family. To mark the occasion, fathers will also receive a complimentary framed photograph and a wine opener keepsake, adding a personal touch to the riverside dining experience.
At The Lobby Lounge, guests can enjoy a nostalgic Malaysian Heritage Afternoon Tea featuring street-food-inspired creations such as mini Ramly burgers, otak-otak and durian-inspired desserts. Alternatively, the Flavours of Malaysia Tiffin Set offers comforting home-style dishes reimagined in an elegant layered presentation. For a more refined experience, an intimate Omakase journey curated by Michelin-trained Chef Elson Lee showcases precision-driven Japanese craftsmanship through seasonal ingredients and delicate execution.
The spotlight also turns to SanSara with Siam & Spice, a limited-time six-hands culinary collaboration that brings together Master Chef Pannalal Nath with guest chefs from the Michelin-starred Saneh Jaan — Head Chef Pilaipon Kamnag and Pastry Chef Piyachart Puttawong. Highlights include Tiger Prawns and Crispy Seabass in a zesty Thai herbal dressing, Ginseng Littleneck Clams Yakhni infused with saffron and dill, and a richly spiced Duck Red Curry Vindaloo that delivers depth, heat and complexity in a cohesive culinary journey.
Across every venue and concept, Grand Copthorne Waterfront Hotel Singapore offers a vibrant riverside culinary destination where Malaysian heritage, regional collaboration and global influences come together in a celebration of flavour, craft and culture along the Singapore River.
For more information, please visit the website.
* Information correct at time of print.
