CLOVE at Swissôtel The Stamford is casting its nets closer to home with the launch of Kelong to Table: Seafood Buffet from River to Ocean, a month long seafood showcase running from 1 June to 30 June 2026 in collaboration with Singaporean Celebrity Chef Eric Teo.
Developed alongside Executive Chef Roy Vun and the culinary team at CLOVE, the buffet journeys “across three waters” spanning tropical seas, cold waters and river ecosystems through seafood dishes inspired by Singapore’s coastal heritage, nostalgic flavours and Asian culinary traditions.
[Signature Dishes: From Kelong to Table]
Highlights include Local Threadfin with Assam Curry and Fish Noodles, where line caught threadfin is paired with silky fish noodles in a refined Sarawak style Assam emulsion layered with tangy aromatics and coastal spice notes.
Guests can also look forward to Rock Lobster with Creamy Sze Chuan Pepper and Avruga Caviar, Red Snapper with Belado Chilli Dip and Calamansi Pineapple, and Patin Buah “Sarawak Fruit River Catfish” with Shimeji Mushrooms and Superior Soy Sauce, capturing the delicate sweetness and earthy character of Sarawak river cuisine.
Chef Eric Teo’s selections continue the storytelling through comforting flavours inspired by Singapore’s fishing communities and Asian home cooking traditions. Seafood in Rich Milk Broth features tiger prawns, crab, clams and vegetables simmered for over 90 minutes in a rich milk broth inspired by rustic kelong cooking, while Butter Soy Prawns with Coriander and Celery Greens are glazed in sizzling garlic chilli soy butter with calamansi and served atop crispy Chinese celery and spring onions. Other highlights include Poached Grouper Fillet with Roasted Walnut and Tomato Salsa and Confit of Cod with Green Pea Purée and Shallot Garlic Compote.
Known for championing approachable Asian cuisine and Singapore food culture, Chef Eric Teo said: “Singapore has such a rich seafood heritage, but many diners today are disconnected from where their seafood comes from and the communities behind it. This collaboration is about celebrating those flavours and traditions in a way that feels exciting, comforting and relevant today, while also shining a light on the importance of supporting local producers.”
More than a dining experience, Kelong to Table also marks the beginning of a longer term commitment by Fairmont Singapore and Swissôtel The Stamford to strengthen relationships with local fish farmers, kelongs and homegrown producers as part of the hotel’s wider sustainability efforts. Building on initiatives such as the hotel’s urban Aquaponics Farm, which was the first of its kind launched within a Singapore hotel in 2019, the partnership reflects a growing focus on thoughtful sourcing and local procurement. Located within the hotel, the pesticide free integrated system combines aquaculture and hydroponics, where fish and vegetables grow symbiotically together, producing over 1,300kg of vegetables and 200kg of fish annually for use across the hotel’s restaurants.
“Kelong to Table is more than a seasonal dining showcase,” said William J. Haandrikman, Managing Director of Fairmont Singapore and Swissôtel The Stamford. “It reflects the direction we want to move towards as a hotel group. Singapore has a rich ecosystem of local fish farmers, kelongs and producers, and we see meaningful opportunities to work more closely with them while celebrating the flavours and stories deeply rooted in our region. Through initiatives like this, we hope to create dining experiences that feel authentic and memorable for our guests, while contributing in a small but meaningful way to Singapore’s broader food resilience and sustainability journey.”
The showcase has been months in the making for Executive Chef Roy Vun, who worked closely with Chef Eric Teo on every detail of the experience, from the seafood storytelling and recipe development to the restaurant styling. Guests will notice a striking new green display at the entrance to CLOVE, alongside live papaya trees and tropical touches inspired by Singapore’s coastal farming traditions.
Beyond the curated seafood selections, guests can also enjoy CLOVE’s extensive international buffet spread spanning more than 80 dishes across cuisines. The Seafood on Ice counter overflows with oysters, Maine lobster, tiger prawns, mussels, scallops and sashimi, while a signature highlight is the Swiss Raclette station, where rich melted cheese is scraped to order in a nod to Swissôtel’s culinary heritage.
Elsewhere, diners can explore hearty carving stations, Malay and Indian specialities, vibrant salads featuring greens from the hotel’s Aquaponics Farm, and an expanded dessert spread that brings the farm-to-table story through to the final course. Highlights include Thai Basil Mango Tart, Thyme Croissant, Laksa Cookies and Pandan Paris Brest with Coconut Praline, alongside Sensation Infiniment Vanilla Gâteaux made with Mireia Vanilla. The Singapore-based grower has been cultivating vanilla plants within the hotel’s Aquaponics Farm since October 2024, as part of Fairmont Singapore and Swissôtel The Stamford’s wider commitment to homegrown produce and local agri-food partnerships.
Kelong to Table: Seafood Buffet from River to Ocean will be available from 1 June to 30 June 2026 at CLOVE, Level 2, Swissôtel The Stamford. Dinner is priced at $138++ per adult and $69++ per child (aged 6 to 12 years old) from Monday to Thursday, and $148++ per adult and $74++ per child from Friday to Sunday. Sunday lunch is also available at $148++ per adult and $74++ per child. The buffet is inclusive of free flow prosecco, draft beer, soft drinks and juices.
