Spice Brasserie is one of only a few restaurants that offers Peranakan buffet lunches, and at affordable prices to boot. The spread comprises traditional family-style dishes from Malacca-born Peranakan chef Jimmy Bong. There are several DIY stations such as rojak and kueh pie tee, but often, the main draws are the seafood stations where diners can choose from fresh catch including prawns, mussels and cuttlefish, and have the chefs cook them according to their preference.

Among the showstoppers on the buffet line is claypot assam pedas fish steak. Cooked in a clay pot with chunks of eggplant and okra, the dish is moreishly spicy with lovely sour notes. Other Peranakan classics like braised pork in fermented soy bean sauce, ayam buah keluak and chap chye join the rotation of dishes that appear every afternoon.

Save space for dessert. There are gorgeous homemade Nonya cakes, sweet soup like red bean zested with tangerine peel, and a shaved ice station where diners can add their favourite condiment to create local favourites like ice kachang and chendol.

From Mondays to Wednesdays, the restaurant offers a Teochew porridge buffet dinner, while Thursdays through Sundays are crab and seafood nights.