St Regis properties worldwide will be celebrating the 80th anniversary of Bloody Mary this month. If you have visited the different St Regis property, you would have seen or drank a local interpretation of the Bloody Mary. In Singapore, there is the Cili Padi Mary. I tell you, it’s spicy! Many people said they prefer this version that has a kick to the original Bloody Mary.
(In any case, due to health reason at the time, you are not convenient to have alcohol, you can always ask for non alcohol version.)
The St Regis Singapore will joining in the celebration like her other sister hotels around the world by having a gastronomic spectacular every Sundays in October. It’s called the St Regis Bloody Mary Anniversary Brunch.
It’s kind of an indulgence as you can see in the following photographs. I had the privilege to try it out last weekend. The price starts from SGD 148++ for adults.
It’s a 4 hour affair. The Bloody Mary Anniversary Brunch starts at 11am. From 11 am to noon, there’s complimentary hour of aperitifs at the Astor Bar. You can relax and start your lunch with the Bloody Mary! Maybe try the Cili Padi Mary as well!
At noon, all guests proceed to Brasserie Les Saveurs. It’s where the food indulgence begins. From noon to 3 pm, slowly enjoy the food. You got 3 hours to eat.
There’s always live music playing at Brasserie Les Saveurs the times I have been there. Last week when I was there, a group of people started dancing after lunch and then got back to desserts after they got tired after dancing.
The are some options for you to choose:
– Epicurean Delight ($148++) with complimentary flow of freshly brewed coffee and tea.
– Astor Indulgence ($180++) with complimentary flow of wines, beer, soft drinks and juices.
– Connoisseur Experience ($195++) with complimentary flow of Ruinart champagne, wines, beer and juices.
Ruinart Champagne is now the house champagne at St Regis Singapore. The wife and I served this during our wedding a few years ago (at another hotel)!
The selection of fine breads and rolls available. It’s always tempting. I was saying to myself, skip this section, carbo will make me fatter, but in the end, I gave in and took them and even spread them with more French butter.
The Cold Seafood section was so tempting as well. North America lobsters, scallops, black mussels, langoustines, oysters, prawns poached in court bouillon, clams, crayfish and Sri Lankan crabs!
Indulge slowly, they are being replenished quite quickly. The few times I walked past, they are being replenish.
So tempting isn’t it? It was interesting when I posted this on Facebook and Instagram and ask: Which is the odd one out? The answers that came back shows that people are so brilliant!
– Oysters, coz the rest are cooked.
– Scallops, because it’s the only thing that doesn’t go well with lemon.
– Clams and mussels, they are bivalves, the rest are crustaceans.
Claws have been cracked, ready to eat lobsters! I like!
Don’t get too friendly with Ms Langoustine! She’s tricky!
Ms Piggy’s dancing ballet! Someone is there slicing it for you, all that you can have!
From the live cooking station last Sunday, there was the Foie Gras done in different ways.
I think they have (or alternate it with) poached Boston Lobsters on certain weeks.
Are you a fan of this?
Oh, I was so happy to see this. Like moods, we sometimes prefer warm prawns to the ones served on the cold seafood section. They have some warm seafood too!
I definitely love warm clams. Reminds me of the delicious ones at Belgo in London. They were tasty like the ones in Belgo, which I think taste better than Léon de Bruxelles in Paris. If you ordered the free flow beer, you can just have this and beer. No, no one will do that, you want to eat everything else right?
The Sashimi counter. It’s quite amazing with the salmon head staring at you.
Beautiful, unless you are an OCD and you will want to rearrange everything straight instead of artistically. LOL
Another cooking station is where you get Blinis freshly made and served with accompaniments of your choice topped with Avruga Pearls.
You can choose from poached scallops, poached lobsters or smoked salmon.
Since I was in the queue and I wanted to try everything, I ordered all 3.
I saw this and couldn’t resist. Prime Rib of Grass Fed Beef.
A slice of it is not enough. Unless you are too full, you will go back for more.
There’s also what they call “pass around food”. Service staff will carry big metal trays and let you try special dishes fresh out of the kitchen. Here are the four that was passed around when I was there.
The Tomato and Crabmeat Maki Roll with Bloody Mary Vinaigrette. Interesting flavour!
The White Mary Liquid. It’s Bloody Mary Sherbet and Vodka Celery Jellies.
Try this, it’s very very appetising. The sourness of it will make you go for more beef!
Yellow Fin Tuna Tataki that is coated with sesame seeds and served with citrus salsa.
Poached Egg fans, eat this. Poached Hen Eggs topped with foie gras foam.
Video clip that I loaded to Instagram.
There are also Main Courses that you can order, they will prepare it on the fly and serve it to your table. It’s the warm food that’s cook when you want to eat it. Here’s what we had:
Poached Cod Fish that was served with White Mary Vodka Beurre Blanc, sauteed leek and celery. The Slow Dried Cherry Tomatoes, that little thing was bursting with umami. Very nicely done.
There are also ‘passed around desserts’ in addition to the ones at the buffet. This was the Cherry Tomato Mousse. It was interesting that a tiny cherry tomato has been emptied and filled with tomato mousse. Served with chocolate cream.
If you are bringing your kids here, the price is $75 per child (4 – 12 years old).
They have their own mains too that you can order for them.
This is the Snapper’s Fish Fingers with french fries.
There’s always the chocolates and desserts that you can eat here.
There are many more food options that I can’t possibly show all here. If you like what you see, you can book the brunch here.
It is available on Sundays, 5 to 26th October 2014.
St Regis Bloody Mary Anniversary Brunch
St Regis Singapore
29 Tanglin Road
Tel: +65 6506 6860