Singapore’s dining scene is celebrating its coastal roots this June as CLOVE at Swissôtel The Stamford launches Kelong to Table: Seafood Buffet from River to Ocean — a month-long seafood showcase that pays tribute to the island’s rich kelong traditions and kampong-by-the-sea heritage.
Running from 1 to 30 June 2026, the showcase was developed in collaboration with Singaporean celebrity chef Eric Teo and CLOVE’s Executive Chef Roy Vun. The two chefs spent months working together — from seafood sourcing at local kelongs and fish farms, to menu development and the storytelling woven through every dish on the buffet spread.
From Kelong to Kitchen
The menu spans three distinct seafood worlds: tropical seas, river ecosystems, and Asian seafood cooking traditions. Expect dishes such as Local Threadfin with Assam Curry and Fish Noodles, Seafood in Rich Milk Broth evoking rustic kelong-side cooking, and the indulgent Rock Lobster with Creamy Sze Chuan Pepper and Avruga Caviar.
The Butter Soy Prawns are a crowd-pleaser, glazed in a rich, umami-forward sauce that highlights the sweetness of freshly sourced shellfish. Meanwhile, the Patin Buah — a quintessentially Malay preparation of freshwater catfish cooked with tropical fruits — brings a kampong warmth that feels both nostalgic and celebratory.
Sustainability at the Heart of It
Beyond the plate, Kelong to Table signals a meaningful shift for Fairmont Singapore and Swissôtel The Stamford. The showcase marks the start of a longer-term commitment to building direct relationships with local fish farmers, kelongs, and homegrown producers — embedding provenance and sustainability into the hotel’s sourcing strategy.
The farm-to-table ethos extends to the dessert station. Pastries and sweets incorporate herbs and ingredients harvested from the hotel’s own urban Aquaponics Farm, including a vanilla gâteau made using locally cultivated Mireia vanilla pods grown within the farm itself — a thoughtful detail that ties the whole experience together.
The Chef Behind the Vision
Chef Eric Teo is one of Singapore’s most recognisable culinary figures, known for his dedication to preserving and elevating local food traditions. His involvement with CLOVE’s Kelong to Table is a natural extension of that mission — bringing Singapore’s seafaring past to the table in a way that feels both rooted and refined.
Visit Details
Kelong to Table: Seafood Buffet from River to Ocean runs from 1 to 30 June 2026 at CLOVE, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882. Dinner is priced from $138++ per adult on weekdays and $148++ on weekends, inclusive of free-flow prosecco, draft beer, soft drinks, and juices. Reservations are recommended.
