This June, Grand Copthorne Waterfront Hotel Singapore invites guests on a culinary journey with five distinctive dining experiences. From a landmark 10-hands collaboration featuring renowned Malaysian chefs and an intimate riverside Omakase experience, to a Thai-Indian six-hands dinner, a celebratory Father’s Day brunch buffet, and a Malaysian Heritage Afternoon Tea, the hotel offers an exciting line-up designed to delight every palate.Â
In official collaboration with Tourism Malaysia and in support of the Visit Malaysia 2026 campaign, Food Capital presents Flavours of Malaysia, its first-ever 10-hands Malaysian chef collaboration buffet. Led by Executive Sous Chef Peter Pang, who was born in Johor, the event brings together three visiting chefs from across Malaysia: Chef Linn Yong, Co-founder and Chef of Limau & Linen in Kota Kinabalu, Sabah; Chef Azhar bin Bah, Owner and Head Chef of Smart Harmony Catering in Penang; and Chef Lesly Anak A’ik, Sous Chef at Riverside Majestic Hotel Astana Wing in Sarawak. Together, they present a buffet of signature flavours from Penang, Sabah, Sarawak, and Kuala Lumpur.
From 15 May 2026, Michelin-trained Chef Elson Lee presents an Omakase experience at The Lobby Lounge, offering two curated tasting journeys defined by precision and seasonality. Highlights include pressed foie gras sushi with citrus accents, kombu-aged sashimi, chilled shiso somen, chawanmushi with dried scallop ankake, and smoky grilled eggplant in savoury dashi, closing with carefully aged fish paired with house-blended Niigata rice and a refined dessert.
From 26 to 27 June 2026 only, SanSara presents Siam & Spice, a six-hands collaboration between Master Chef Pannalal Nath and guest chefs from Saneh Jaan, a one-MICHELIN-starred restaurant in Bangkok dedicated to authentic Thai cuisine. Head Chef Pilaipon Kamnag and Thai Pastry Chef Piyachart Puttawong join the kitchen for 4-course and 6-course menus that bring Thai and North Indian culinary traditions together. Highlights include Tiger Prawns and Crispy Seabass in a Thai herbal dressing, Ginseng Littleneck Clams Yakhni with saffron and dill, and Duck Red Curry Vindaloo.
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On 21 June 2026 from 12:00PM to 3:00PM, Food Capital hosts a Father’s Day international buffet brunch featuring Seafood on Ice with snow crab legs, New Zealand mussels, and premium sashimi; Josper-grilled Wagyu Beef Ribeye; Singapore Chilli Crab with crispy buns; and Artisanal Linguine Pasta with Fresh Boston Lobster. Local favourites include Sarawak Kolo Mee, Gulai Kambing, Ayam Masak Lemak, and Nasi Goreng. Desserts include Pistachio Churros, Yuzu Basque Cheesecake, and freshly made croffles. All fathers receive a complimentary framed photograph and a wine opener.
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From 1 June to 12 July 2026, The Lobby Lounge presents the Malaysian Heritage Afternoon Tea, paired with premium Pryce Tea selections and an unlimited scone trolley. Savouries include Mini Ramly Burger, Chicken Skewer with lemongrass peanut sauce, Otak-Otak on focaccia, and crispy Keropok Lekor with sambal. Sweet creations include Cendol Cake, Mousse Ubi Kelapa, Jagung Manis Cake, Durian Mochi, and D24 Durian Cream Puff.
From collaborations with visiting chefs to a riverside Omakase and a tribute afternoon tea, June at Grand Copthorne Waterfront Hotel Singapore offers a dining programme with genuine range and depth.
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