(Tourist coming to Singapore are also asking what is a nice place for Brunch, I know 2 friends visiting Singapore in the coming weeks and have made plans for this brunch. So, here’s a preview for B, E and M before they arrive in Singapore.)
If you are going to indulge in the Sunday Brunch, here’s one recommendation that I know you will enjoy. The Autumn Vintage Champagne Sunday Brunch at The Ritz-Carlton Millenia Singapore.
For the past few Sundays since 8 September, people are making their way here for the usual Brunch Classics here plus the “Truffle Hour” at 1 pm. More of that later in this post. To make you salivate and enjoy the atmosphere, I took a shot video of it for you to enjoy.
For the Sunday Brunch, you can enjoy unlimited Möet & Chandon Grand Vintage Blanc 2004 and Moët & Chandon NV Rosé. There are also Autumn Cocktails, Selected House Wines, Soft Drinks and Fruit-flavoured Sparkling Mineral Water.
Some of you who are regulars to the Ritz’s buffet would have tasted this delicious 24-hour roasted ‘Mayura Station’ Wagyu Leg. This will be part of the new carving station feature now for the Sunday Brunch.
For meat lovers, just walk over and admire this piece of delicious protein. Those with a sharp nose might be led here by the aroma.
The part I love most is the outer layer where seasoning is more intense. Be there early, and get this bits carved out for you.
Oysters fans: There are 8 varieties of French and Canadian Oysters here for you!
For those Charcuterie fans: Live Carving of Whole Iberico Ham Bellota and Serrano, Homemade Smoked Salmon, Smoked Trout, Coppa Ham, Air Dried Beef and Smoked Ham for you to nibble.
I see truffles here and there in many dishes. It’s in season now! Here’s a slice even on the asparagus.
On the same plate are some anchovies too. I am a fan of anchovies, I know not everyone likes them, but I do! (It’s one of my secret ingredients when I cook pasta at home. No longer a secret now)
There are the different fish being served. I am quite a ‘fish person’ and could not resist it. I took a 2 servings of fish. The Deep Fried Snapper with Tangy Lime Sauce was very soft and tender inside. Just lovely.
Hidden partially at one corner, near the oysters is the area where a chef is there pan frying lobsters almost non stop! Look at the butter! I am sure you can imagine how fragrant it will taste!
With so much butter used to cook it, it was not that oily. It was in fact juicy.
Yes, I limit myself to 1 serving only, so proud of myself.
These were Canadian lobsters. I like to know where my food comes from, so I asked.
I posted the photo of the whole Pork Shoulder on the serving plate on Instagram. You can click on the link to see it in its full glory. How can you walk pass it and not take a bit of it. I think I took a few bits! A bit every time I walked past.
It’s best eaten with their fried rice! Everyone on my table said, you got to try the Fried Rice!
And now…. The Truffle!
Not the chocolate version, the fungi version! The diamond of the kitchen!
At 1 pm on Sundays till 17 November 2013, it’s the Truffle Hour during the Sunday Brunch.
Chefs of all ranks come out and perform what I call the “Ritz Sunday Brunch Truffle Presentation”.
Here’s a video of the presentation.
Black Truffle shaved by the Exec Chef by hand over Creamy Polenta. It’s also topped with Garlic Chili Oil, Pecorino Cheese, Sautéed Porcini and Perigordine Gravy.
It’s quite interesting to watch the video ya?
Looking glorious doesn’t it? The chefs will then scoop them into little bowls for diners to take and try.
Join the queue to get yourself a serving of it!
As usual, there’s a great selection of desserts here. This was something I had that was quite nice! A nice mix of bitterness and sweetness.
What do you see? I asked the same question on Instagram and have so many interesting answers!
I walked around wondering what dessert to pick and saw this!
The hands just reach out for a slice of it. It’s a Pistachio Crepe Cake.
Can you imagine how tedious it is to make this? You got to make so many pieces of crepes. It has to be of uniform thickness as well. You then layer them above each other until you have a cake!
A slice of pistachio crepe cake and a slice of fig tart.
As I was enjoying the crepes, I counted it. 37 layers!
For those who taste-buds are created for sweet desserts, there the cheese board. There are 50 different cheeses from Australia, England, France, Italy, New Zealand and Switzerland.
I have only eaten a little of what’s available at the Sunday Brunch. I only picked certain things and I was already quite satisfied. There’s also the Crustacean on Ice Station, Foie Gras station, Oktoberfest Station, Eggs a la minute station, Japanese selection, Pasta a la minute station, Salad Spread, Grilled Veggies Spread, Soups (like Lobster Bisque) Station and a range of Tapas selection.
A special thanks to Wenxian and Celine for the invitation to this Brunch.
Interested in this Sunday Brunch?
The following are the booking information.
Autumn Vintage Champagne Sunday Brunch will be served at Greenhouse.
It’s availabe from 8 September to 17 November 2013, 12 noon to 3.30 p.m. in a single seating.
SGD 168 ++ per adult.
SGD 84 ++ per child (six to 12 years of age).
SGD 42 ++ per child (three to five years of age).
Greenhouse @ The Ritz-Carlton Millenia Singapore
7 Raffles Avenue
Tel: +65 6434 5288