Royal Palace Restaurant

Beyond the lunch spread—which pairs hot offerings with a cold bar of salad and fruit—the buffet draws mixed reactions, from praised flavors to frustrations over limited variety and lingering empty trays.

The made-to-order menu provides an alternative built on generous portions. Staples range from walnut shrimp and deep-fried tofu with vegetables to house special fried rice, and the kitchen accommodates requests such as customizing Singapore rice noodles for vegetarian diners.