This article could go one of two ways. I could simply list the promotional menu and the prices, or I could share an insightful conversation with the chef of Permata, Chef Mel Dean, who also sees himself as a curator. Obviously, I’m taking the latter path.

I’m not a foodie or a food influencer. I’m just someone who enjoys listening to the stories behind the food I’m eating—someone who loves to eat and who has also learned to eat strategically, especially when it comes to buffet dining.

Stories Behind the Food – Cooking Is Science, It’s Math

It’s just food. Is it really that complex and intricate?

I’m one of those people who respect what I eat. After all, we are what we eat. So if I’m eating something created through the complexity of science and mathematics, does that make me a science or math genius? Obviously not.

But when I take a bite, my saliva breaks the food down into chemical molecules, which bind to the sensory receptors in my taste buds. These trigger electrical impulses that travel to my brain, instantly translating into what I perceive as delicious flavours. So yes, there is science behind every bite.

If you simply want to satisfy your hunger, or post aesthetically pleasing food on social media for views, you can certainly do that at Permata. But that’s not how Chef Mel Dean approaches food.

He wants diners to understand the history and culture behind every dish. He hopes the younger generation will become curious about traditional cuisine, appreciate the stories behind it, and respect the people who came before us. He believes every traditional dish carries a history of love, hardship, and perseverance, and that understanding those stories allows the cuisine to evolve without losing its soul.

Is that too deep for simply enjoying a meal? Perhaps. But I like stories, and I like food. If you’re anything like me, Permata deserves a spot on your next trip to Singapore.

So where do science and mathematics come into cooking? In innovation. In creation. In carefully balancing ingredients, measuring proportions, understanding textures, and bringing flavors into harmony. It’s about respecting tradition while embracing evolution. Food may seem simple, but people dedicate their lives to perfecting it—and that deserves recognition.

Someone Who Eats – Progressive Nusantara Cuisine

Some traditional dishes should simply be left alone in their original form. They deserve that level of respect. Others, however, invite innovation.

Chef Mel Dean is one of those people who seem to receive miraculous downloads of inspiration. He experiments, tweaks recipes, adds a pinch of this and a dash of that, seamlessly integrating the old with the new.

Take potatoes, for example. Personally, I’d probably turn them into mashed potatoes or fries. That’s as far as my creativity goes.

Chef Mel Dean? He turns them into an otak-otak casserole.

The result is heavenly. It’s like two people who shouldn’t be together somehow finding the perfect chemistry. Unexpected, yet beautiful.

The otak-otak casserole was my personal favorite.

I like Italian food. I also like Italian men. But in this case, I’d put the food first. Then there was the murtabak frittata—another unexpected pairing that worked surprisingly well.

My aunt, meanwhile, couldn’t stop talking about the butter chicken masala risotto. She’s never really been a fan of Indian cuisine, but this dish completely changed her mind. She’s now a fan—at least of this version, and only at Permata.

Not everything is reinvented, though. Some dishes remain true to their roots, including Singapore’s sup tulang merah, chili crab, and mee siam mamak. And no, it’s not the fried mee siam you order at your local mamak stall. The Singaporean version is actually served with gravy, and it’s a completely different experience.

Tapas Style – Strategic Buffet Dining

You know how people go to a buffet, pile everything onto one plate—or maybe two or three—and then keep going back for more?

Eventually, you’re so full that you convince yourself the buffet wasn’t worth the money because you couldn’t try everything.

My friend, you’re not eating strategically.

Neither was I, until Chef Mel Dean taught me the right way to approach a buffet.

His framework is surprisingly simple: treat the buffet like tapas.

The ideal group size? Four people.

Each person takes a small portion of different dishes, almost like collecting samples. Then everyone brings their plates back to the table and shares. Together, you’ve sampled far more dishes than any one person could comfortably manage.

After tasting everything, go back only for the dishes you genuinely love.

My aunts and I followed this strategy, and it worked brilliantly.

We managed to sample almost everything, and each of us walked away with different favorites. I kept going back for the bubur pulut hitam. One aunt couldn’t get enough of the Hainanese chicken rice, while the other repeatedly visited the dessert station.

I have to admit, I was genuinely impressed by the strategy.

Every Plate tells a story.
I arrived expecting a meal, but I left with stories, a new appreciation for the science and artistry behind cooking, and perhaps the most practical buffet strategy I’ve ever learned. Food may fill our stomachs, but the stories behind it stay with us much longer.

If you’re looking for more than just a place to eat during your next visit to Singapore, Permata is where you’ll discover that every plate has a story worth listening to.

Savour A Very Special National Day Buffet at Singapore’s Only Prince’s Mansion —Permata Unveils “Flavours of the Lion City” Menu with Over 50 Beloved Local Dishese From 1 July to 31 August, the curated halal feast by celebrity chef Chef Mel Dean pays homage to Singapore’s rich Malay, Chinese, Indian and Peranakan culinary heritage. 1-for-1 promotion: Enjoy the lunch buffet at $44++ per adult (U.P. $88++ per adult) and dinnerbuffet at $54++ per adult (U.P. $108++ per adult) for a limited time only.