By The Table desk · Last verified 4 October 2026
A buffet in Singapore is priced per head and per session, and almost every printed price carries “++”, meaning a 10% service charge and then 9% GST on top. Hotel buffets run in fixed sessions, typically lunch around 12pm to 2.30pm and dinner around 6pm to 9.30pm, while à la carte buffets such as Japanese yakiniku chains often set a 90-minute limit with last orders before the end. Some also print a food-wastage charge: Gyu-Kaku Singapore, for example, states $10 per 100g of uneaten food. Children usually pay a reduced rate by age, and takeaways are generally not allowed.
None of this is meant to spoil the fun. A buffet is still one of the happiest ways to feed a big table; it simply pays to read the small print before the first plate.
Quick facts
- “++” adds about 19.9%: 10% service charge, then 9% GST on the subtotal.
- Hotel sessions are fixed: you pay for the session, not the minutes you stay.
- Order-in buffets have a clock: 90 minutes is common, with last orders about 20 minutes before the end.
- Wastage charges are set by each restaurant and should be printed on the menu or terms.
- Child pricing is by age: at Shangri-La’s The Line, ages 6 to 11 pay 50% and under-6s dine free with a paying adult.
- No doggy bags: food-safety practice is to eat buffet food within 4 hours of it being ready.
What does a buffet cost, and what does “++” really add?
Prices swing widely with the venue, the day and any themed promotion, so treat any figure as a snapshot. As one published example, The Line at Shangri-La Singapore listed its spring 2026 buffets at $68++ to $72++ for adult lunch and $98++ for adult dinner, with special brunches priced higher. Weekend, eve-of-holiday and festive sessions usually cost more than weekday ones. Here is how the “++” works on that dinner price.
| Diner | Menu price | +10% service | +9% GST | You pay |
|---|---|---|---|---|
| Adult | $98.00 | $107.80 | $117.50 | $117.50 |
| Child aged 6 to 11 (50%) | $49.00 | $53.90 | $58.75 | $58.75 |
| Child under 6 (with paying adult) | $0 | $0 | $0 | Free |
Worked example: two adults, an eight-year-old and a four-year-old at that dinner come to $98 + $98 + $49 + $0 = $245++. Add 10% service ($269.50), then 9% GST, and the bill is about $293.76. Card promotions such as “1-for-1” or “50% off the second diner” are worth checking, but read whether the discount applies before or after the “++”.
How do time limits work?
There are two broad styles, and the clock behaves differently in each.
| Style | How you eat | Typical time rule | Where you see it |
|---|---|---|---|
| Hotel or spread buffet | Help yourself from stations | Fixed session, e.g. 6pm to 9.30pm; arrive late and you lose time | Hotel restaurants, large buffet chains |
| Order-in (“à la carte”) buffet | Order dishes by tablet or sheet | Timed seating, often 90 minutes, last orders before the end | Yakiniku, hotpot, sushi and some Korean barbecue chains |
| Festive or brunch buffet | Stations plus set items | Single seating, often fully booked in advance | Christmas, Chinese New Year, Mother’s Day, Sunday brunch |
Gyu-Kaku Singapore, for instance, runs a 90-minute all-you-can-eat buffet with last orders taken 20 minutes before the session ends, and asks that everyone at a table take the same buffet course. Many order-in buffets have similar same-course rules, so agree on the tier as a table before you sit down.
Food-wastage charges: are they allowed, and how do they work?
There is no government-set wastage fee in Singapore; each restaurant decides its own policy and should state it clearly before you order. They are most common at order-in buffets, where it is easy to over-order raw meat or sushi. Gyu-Kaku’s published rate of $10 per 100g means leaving 300g of untouched beef would add $30, before “++”. Hotel buffets rarely weigh plates but may print a polite reminder.
The reason is bigger than one table. NEA reports that Singapore generated about 790,000 tonnes of food waste in 2025, around 11% of all waste, with only about 18% recycled. Large hotels with F&B and function areas above 3,000 square metres are now legally required to segregate food waste for treatment, so the cost of a full bin is real for the kitchen too.
- Scout first: walk the stations once before picking up a plate.
- Take small portions: two spoonfuls, not a mountain; you can always return.
- Order in rounds: at timed buffets, order a few dishes at a time rather than the whole menu at once.
- Ask about the wastage rule when you are seated if it is not printed on the menu.
- Finish before dessert: clear what is on the table before the final orders.
Why can’t I take leftovers home?
Buffet food sits out for long stretches, and the Singapore Food Agency’s guidance for catered and buffet-style meals is that food should be eaten within 4 hours of being cooked or ready, with leftovers not packed for later. That is why most buffets ban takeaways and some print it in their terms. Apps that sell end-of-service buffet food at a discount do exist, but those are the restaurant’s own arrangement, packed under its control.
The WahLiao Verdict
Pick the session first and the restaurant second: a weekday lunch at a good hotel often gives most of the dinner spread for less, and you will not be watching the clock. Multiply any “++” price by about 1.2 in your head, check the child age bands before booking, and read the wastage line on order-in menus. Then eat slowly, take small plates and enjoy it. A buffet is best when nobody pays for food that ends up in the bin.
Questions people ask
Is service charge compulsory at a buffet?
Where the menu states “++” or a service charge, it is part of the price you agreed to by ordering. GST at 9% is then charged on the food plus service charge.
Do toddlers eat free?
Often, but not always. Age bands differ by restaurant; some use height instead. Ask when booking and carry proof of age if the child is near a cut-off.
Can I share one buffet between two people?
No. Buffet pricing is per diner who eats, and order-in buffets usually require the whole table to take the same course.
Do I need to book?
For weekends, public holidays and festive dates, yes, often weeks ahead. Weekday lunches are easier, though popular hotel buffets still fill up.
Sources: Shangri-La Singapore, The Line buffet price list, spring 2026; Gyu-Kaku Singapore, buffet courses, time limit and wastage charge; NEA, food waste statistics and segregation rules; SFA, guidelines for catered meals and the 4-hour consume-by time. Prices change often; check the restaurant’s own page before you go. The Table explains; it does not endorse.
Read next: What “++” Means on a Singapore Menu · How to Book a Restaurant in Singapore · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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