Tucked in a corner of the Orchard Road shopping belt, the Regent Hotel offers a quick retreat a stone's throw away from the hustle and bustle of shopping and working for both locals and tourists alike.

The concept of the Mini Buffet materialized in mid 2006, and is now available on weekday afternoons (12 – 2.30pm) at $25+++. It is the brainchild of the Regent's Italian executive chef Claudio Rossi. With 25 years of experience in European and Asian cuisine, the Mini Buffet was inspired by the Spanish tapas – small portions of food traditionally served as appetizers.

• The Vibe
  The tea lounge is fashioned like a luxurious study room or guest lounge, with sturdy custom-made wood furniture and comfortable sofas, while sunlight floods the lounge through glass panels. Noise is kept to a minimum, save for the quiet chatter of diners and the occasional noisy child, making it a good place to catch up with friends.

• The Food
  Presentation of the food in the mini buffet is as important as the quality of the food itself. All items arranged on small individual plates are clearly labeled. There is also a manned carving station that serves beef, lamb or salmon pastry; depending on which day you visit the tea lounge. Similarly, the menu changes through the week, offering a different mix of western and Asian cuisine everyday.

  For starters, the Parma Ham and Melon is sure to whet your appetite for more to come. The ham, thinly sliced to perfection, was a feast for the eyes too, served with cheese and translucent paper-thin slices perched neatly on top of pale green melon slices.

  Do look out for the Thai Style Red Duck Curry with Jasmine Rice . Influenced by Thai culture and cuisine during Chef Claudio's stint in Chiang Mai , Thailand , this dish was a delectable palette of sweet, sour and spicy all at once. Reminiscent of both mild curry and Thailand 's Tom Yam, fruits like pineapple, lychee and grapes were added to the curry, giving it tinge of sweetness.

  The mini buffet is also a heaven for desert lovers. The Bread Pudding with vanilla sauce, smooth and warm, was a piece of heaven in an espresso cup. Those who like it sweetened can add some fragrant vanilla sauce to their liking.

  Proceed to the dessert section for a range of sweet delightful creations by the hotel's award-winning pastry chef, Alex Yen. The Chocolate Walnut Brownie and Cheesecake were both served in mini portions on mini plates. Both were moist having the appropriate tinge of sweetness leaving diners wanting more. For those who prefer a fruity dessert, the Mango Pudding in Glass, with mango cubes atop the pudding which is soft and smooth, will be the ideal choice.

• The Service
  While the tea lounge is not extremely crowded, the service staffs seem to have their hands a little too full, especially with having to clear many little plates and bowls from each table. However, the staff is all polite and attentive, making it a pleasure to dine at the Regent Hotel.

SD Food Advisor's take on the Mini Buffet
The Mini Buffet is a great concept for people who like to taste a little of everything in a buffet manner. Attractive presentation and having everything come in petite plates add on to the enjoyment of having quality food. An experience in itself, this would definitely be a hit with the ladies.