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LUCE Singapore buffet dining news: the Italian restaurant – under the leadership of newly appointed Chef de Cuisine, Giuseppe Di Gaetano – has launched its elevated signature buffet experience ‘Bigger Better Buffet’. Featuring over 20% expansion in its culinary offerings, the enhanced buffet reflects this InterContinental Singapore hotel restaurant’s continued dedication in presenting a refined buffet experience and authentic Italian gastronomy

With a career spanning over two decades, Chef Giuseppe Di Gaetano brings with him a deep-rooted passion for Italian culinary heritage. Hailing from Puglia in southern Italy, his cooking is inspired by heartfelt traditions and refined with a contemporary edge. Chef Giuseppe’s expertise lies in marrying bold, rustic flavours with elevated techniques, resulting in dishes that are at once nostalgic and sophisticated. At Luce, he leads a new chapter of epicurean excellence, crafting experiences that honour Italy’s rich culinary tapestry through thoughtful innovation and impeccable taste.

Luce Singapore buffet dining offers indulgent selection

Guests of the Bigger Better Buffet can look forward to an indulgent selection that celebrates the soulful flavours of Italy, elevated by Chef Giuseppe’s signature creations. Highlights include the robust Ragout alla Napoletana, slow-braised pork ribs and Italian sausage enveloped in a velvety tomato sauce; and the deeply comforting Agnello alla Birra Scura, a Guinness-braised lamb enriched with root vegetables and aromatic jus. The Impepata di Cozze, with tender black mussels simmered in white wine, garlic, and lemon, offers a briny burst of southern coastal flavour, while the Sicilian-style Branzino, featuring oven-baked sustainable barramundi with capers and cherry tomatoes, pays homage to Mediterranean elegance. Guests will also delight in showstopping signatures such as the Rigatoni alla Grecia, served from Luce’s signature parmesan cheese wheel, and umami flavours of the Nero di Seppia pinsa, topped with squid ink tomato sauce, prawns, clams, and mussels.

Seafood aficionados can delight in a lavish spread of ocean treasures, from Cold Water Prawns and Half Shell Scallops to Japanese Oysters and Australian Yabbies, served alongside artisanal condiments including vodka cocktail sauce, yuzu-ginger vinaigrette, and mignonette. The indulgence continues with an elegant selection of smoked fish – Norwegian Salmon, Marlin, and Haddock – paired with blinis, crème fraîche, and egg mimosa, as well as an exquisite showcase of sushi, maki, and sashimi featuring premium Norwegian Salmon and Ahi Tuna. Beyond the vibrant Italian showcase, the refreshed buffet selection presents an exquisite medley of international delights, offering discerning diners a taste of the world through thoughtfully curated dishes. Embark on a journey through familiar Asian flavours with the bold, aromatic Hong Shao Rou, where succulent Iberico pork belly is gently braised in superior soy sauce and a fragrant medley of Chinese spices. Equally irresistible is the Singapore Chilli Prawn, featuring plump deshelled prawns tossed in a rich tomato-chilli sauce, served alongside golden fried mantou. For lovers of spice and soul, the Nyonya Chicken Curry showcases tender marinated chicken simmered in a vibrant, homemade coconut curry, while the Assam Seabass Curry delights with sustainable barramundi enveloped in a tangy tamarind gravy, complemented by okra, eggplant, tofu puffs, and Roma tomatoes.

Adding flair to the dining experience are the live stations, where chefs bring culinary artistry to life. Guests can indulge in the Oven-Roasted Angus Beef Striploin, served with a shallot red wine jus and an assortment of gourmet mustards – a classic carved-to-order favourite elevated with precision. The Baked Norwegian Salmon in Puff Pastry, layered with Cajun-spiced salmon, savoy cabbage, and encased in golden puff pastry, is paired with a delicate dill-lemon cream sauce, offering both elegance and depth of flavour. From the Italian kitchen, the Tagliatelle al Ragout di Pesce is a visual and gastronomic highlight, featuring artisanal egg pasta tossed in a rich seafood lobster sauce with tiger prawns, mussels, and squid, finished tableside in Luce’s signature parmesan cheese wheel. Rounding off the theatrical offerings is the Signature InterContinental Laksa, a refined rendition of the local classic, prepared à la minute with tiger prawns, quail eggs, fish cake, and a house-made laksa broth, infused with laksa leaf powder for a distinctive aromatic finish.

Luce Singapore buffet dining: desserts galore

Culinary exploration extends to the dessert theatre, where sweet treats are meticulously crafted to captivate both the eye and palate. Guests can savour the signature Mini Luce-misu, a refined interpretation of the classic tiramisu layered with espresso-soaked sponge, feuilletine, and silky mascarpone cream. The Chilled Cream of Mango, crowned with pomelo, sago, and peach collagen, offers a refreshing and luxurious tropical indulgence, while the comforting Bubur Cha Cha, featuring taro and sweet potato in fragrant Nyonya coconut milk, brings a touch of Peranakan heritage to the table. Italian-inspired treats make a delightful appearance with fluffy Bomboloni – assorted Italian doughnuts filled with sweet surprises – and the vibrant Mango Panna Cotta Verrine, layered with velvety vanilla panna cotta and bright mango compote. For citrus lovers, the Lemon Meringue Tartlet delights with tangy lemon curd cradled in a crisp vanilla sable crust and crowned with torched meringue. Rounding off the experience are showstopping whole cakes such as the decadent Chocolate Fudge Cake, rich with chocolate cream, shavings, and pearls, and the nostalgic Pandan Kaya Cake, a local classic reimagined with refined flair.

To celebrate the launch, guests enjoy 30% savings on all weekday buffets and 25% savings on weekends throughout the month of June. In addition, children dine complimentary with every full-paying adult, making it an ideal indulgence for families and discerning gourmands alike.

The buffet is now available daily for lunch from Monday to Saturday, and daily for dinner.