Singapore Marriott Tang Plaza Hotel Launches "Ultimate Urban Staycation" Package With S$100 F&B Credit

Singapore Marriott Tang Plaza Hotel recently launched their Ultimate Urban Staycation package across different room types. The package comes with the following inclusions:

A one-night stay in the selected room category
Complimentary daily breakfast for two at Crossroads
S$100 F&B dining credit per stay, for use at hotel-managed F&B concepts Crossroads, Crossroads Buffet, Wan Hao Chinese Restaurant and Java+ Cafe
Complimentary parking

During my stay, I checked into the renovated 32sqm Executive Premier room which boasts an expansive window view overlooking the glitzy Orchard neighbourhood from the hotel’s highest levels. The room is fitted with a lounger for wine-accompanied night time conversations and a work desk which probably needs more power points than what is currently provided, while the pantry offers Lavazza Blue coffee and TWG-tea making facilities. Elsewhere, the marble bathroom is equipped with a single vanity, a cosy enclosed rainfall shower area as well as a built-in bathtub. The spa-luxe bathroom amenities are from popular Thai wellness brand Thann.

One of the essential activities to do whilst at the hotel would be to take a dip in the swimming pool on the 5th level (which I named one of Singapore’s best swimming pools in my 2020 Ultimate Guide to Singapore Hotels). Fitted with jacuzzi jets along one end and surrounded by private cabanas and sun loungers in manner of idyllic resort or similar, the pool offers an unexpectedly rejuvenating city oasis experience…right smack in the heart of Orchard Road, no less.

Breakfast is a buffet-style affair served at ground-level restaurant Crossroads comprising the usual breakfast suspects such as pastries, cheeses, American breakfast sides, dim sum, Chinese staples such as fried noodles and fried rice as well as eggs cooked the way you like. The noodle station was actually one of the better ones I’ve come across in Singapore hotel breakfast venues – you get to choose from two soup bases (laksa and chicken soup) along with your choice of noodles, vegetables and other ingredients such as prawns, fishballs, meatballs and quail eggs, all self-selected and placed into your own bowl before being handed over to the chef to prepare, yong tau foo-style. The most memorable item from breakfast was the Sesame Ball with Peanut, which played it all piping hot, molten muah chee joy.

In terms of how to best spend your S$100 F&B dining credit, Wan Hao Chinese Restaurant would be an ideal choice. After having lined my stomach with ample canapes from M Club due to my Executive room/Marriott Bonvoy Platinum Elite privileges, I was looking for a reduced carb, luxurious dinner experience, and the dishes I had at Wan Hao Chinese Restaurant did not disappoint. I was expecting finely diced abalone in the Stewed Abalone Cube Chicken Fillet in Black Bean served in Stone Pot but the cubes in question surprised with their size. Elsewhere, another note-worthy marine snail makes its appearance in the Poached Sharp Spinach with Shredded Top Shell in Superior Broth, while the cod showcased in the Wok-fried Cod Fillet with Foie Gras in Chef’s Special Sauce, Onion and Spring Onion deftly toes the line between buttery creamy and fried crispy. The Brandy Baked Alaska Ice Cream was a boozy-sized treat that could honestly feeds four burly men or nine dainty women.

If you were looking for a more quantity-led, bang-for-buck way to spend your dining credits, Crossroads Buffet serves both lunch and dinner menus. The menu spans across seafood on ice (Poached Slipper Lobster, New Zealand, Green Lipped Mussel, Poached River Prawn, Steamed Whelk); Indian selections (Chicken Masala, Vegetable Korma, Dal Makhni), Asian dishes (White Beehoon, Salted Egg Chicken, Black Bean Garlic Steamed Fish, Braised Nai Bai Green with Crabmeat Sauce); roast meats (Roast Duck, BBQ Char Siew Pork, Roast Chicken, Crispy Roast Pork); carvery options (Oven Baked Pesto Salmon, Slow Roasted Beef Brisket); as well as Chinese desserts (Cheng Tng, Barley Beancurd Skin and Ginko, Red Bean Soup with Orange Peel, Peach Gum with White Fungus and Lotus Seed). My favourite station was the Pasta Bar where you select your pasta (spaghetti, penne, ravioli), sauce (basil tomato, white wine cream, roast garlic chilli oil, pesto) and your choice of ingredients (chicken sausage, bacon, caramelised onion, mushrooms, capsicum, zucchini, mussels, baby prawns, squids).