SuperBrunch at the Ritz-Carlton: Next Indulgence Happens 17 March

True indulgence comes twice a year.

The Ritz-Carlton, Millenia Singapore is holding its legendary bi-annual SuperBrunch on 17 March 2013. The hotel’s got a new Executive Chef Massimo Pasquarelli who has worked at several Michelin-starred restaurants around the world, including the Alain Ducasse Group.

This mind-blowingly luxurious buffet is so massive, it stretches from Dale Chihuly’s “Sunrise” glass-blown sculpture at Chihuly Lounge across the lobby to “Sunset” in Greenhouse Restaurant. That's 78m of food. But it isn't just a quantity and variety deluge, but thoughtful and beautifully presented culinary treats. There are à la minute stations, unlimited Champagne and live entertainment. Dionysus himself might show up!

Let me show you what the last SuperBrunch was like.

Bewarned, this is a super-long post with 38 photos in total, plus highlights you can expect from the 17 March SuperBrunch. Haha, someone said on Facebook, "This is some serious food porn!"

Where do I start? Yes, you saw the seafood display above. I guess that's the highlight for many people.



Seafood on ice - Oysters, lobsters, tiger prawns, scallops, crab...



And perhaps some Moët and Chandon Grand Vintage Rosé 2002 for you?



Freshly sliced sashimi. As much as you like.



Sushi of all kinds, very decently done for a buffet.



At the entrance, leggy Iberico beauties greet you.



Serrano Ham and King Prawn Tostadas - so addictive!



Galician Octopus



Escalibada with Foie Gras and Smoked Eel



In addition to what's laid out, the staff also go around with unusual little treats - this one has a little dropper. Squeeze out the yellow-green sauce as you bite into the snack. Fun!



Breads!



Rolls!






A Whole Wagyu Beef Leg with Jus Perigourdine, slow-roasted for 32 hours. Eye-popping!



Other carvery items included Grand Crue Aged Beef Rib Eye with Burgundy Wine Jus (above), roasted Iberico pork rack as well as whole roasted quail with giblet farce, chasselas grape jus. Oh and Chinese-style roast pork too!



Crispy roast duck




Hot mains are presented very elegantly. Scallop, Monk Fish Crepinette, Candied Tomato, Sauce Nantua and Arlequin Vegetables. Sauce Nantua...oh love!




Veal Paupiette, Sweetbread and Taleggio, Sauteed Forest Mushrooms.



The appetisers are so pretty.



Top: Mee suah with baby abalone; Kurobuta pork rib
Bottom: Rice burger with slipper lobster; cod fish (I think)




Yes, plenty of salads but everyone only has eyes for the cold seafood nearby.



Smoked salmon of all stripes



An incredibly popular station - the caviar bar. About six or seven types of roe to try.



One of the showstoppers that the SuperBrunch is famous for - the array of 90 farmhouse cheeses!

This is the section I kept coming back to. It's amazing just learning the different names and types, some of which we so rarely get to see.



Even the accompaniments for the cheeses are amazingly extensive - dried fruit, nuts, jellies, crackers, etc.



My platter of cheese. I was very happy with many that I sampled. Why can't we have this all the time? Sigh..



My platter of the wagyu beef, so very rich.




Cold cured seafood



Pork rolls, pate and terrines...poor piglet!



Imagine the effort going into one little item like this scallop salad, including assembling it for good presentation.



For some, the unlimited champagnes alone is enough cause for celebration.





Dessert is spread out on both sides.





Many of which are like little pieces of art.




Lots of cute macaron dolls.



Like this.



Even the strawberries for the chocolate fountain are dressed up like flowers!



It's almost impossible to try all the desserts, much less everything at this SuperBrunch. But it sure is nice to be pampered with so much choice!

Highlights at the coming 17 March SuperBrunch:

Miniature Plates by Chef Massimo Pasquarelli: King crab jelly tartar with purple carrot mousse & carrot confit, organic Scottish salmon with razor clams, clam jelly, fish croquette & daikon cream, organic tomatoes and micro greens with Sicilian gambero rosso & olive basil mustard vinaigrette, guinea fowl & truffle with garlic cream & taro truffle mushroom jus and spiced jelly with Nashi pear cream with Yuzu meringue & kaki Japanese mikan soup.

Canapés: Smoked salmon mille feuille, seared beef fillet, tuna mousse on Japanese cucumber, foie gras quiche with balsamic jelly, beer-battered cod fillet and lobster thermidor vol au vent.

Crustacean: Eight varieties of French, Australian & Canadian oysters, poached Atlantic lobsters, chilled tiger prawns, scallops, crab, sashimi and sushi

Salmon & Caviar: Caviar selection, Oak-smoked salmon, Hickory-smoked salmon Applewood smoked salmon, Gravalax, hot-smoked salmon, Thai-cured salmon, salmon pastrami, Teriyaki-cured salmon, smoked ocean trout, seafood terrine, salmon rillette and salmon ballotine.

Charcuterie: Foie gras terrine, pot au feu terrine, duck galantine, cured duck breast,  chicken foie gras parfait with port jelly, pork trotter vinaigrette, prune Armagnac  pate, apple Calvados pate, cured beef, salami, chorizo, mortadella, coppa ham and Jamon.

Carving: 24-hour roasted Australian wagyu beef saddle served with a reduction of jus, cognac and five peppers, roasted spring lamb on a oak wood spit marinated with lemon, mint, basil, olive oil and oregano, whole pig porchetta from Abruzzo (Italy) seaoned with peppers, rosemary, garlic and wild fennel cooked over a wood fire, baked rare white Alaskan salmon with mushroom fricassee in a salt crust and roasted French bresse chicken served with albufera sauce.

Tapas: Iberico ham with cepes & hazelnut puree, foie gras parfait with cherry port wine jelly, Parma ham bruschetta with truffle pecorino, cod fish esqueixada, escalivida with foie gras & smoked eel, chorizo, morcilla & fennel sausage and Serrano ham & king prawn tostadas.

à la minute stations: Pan-fried foie gras with marinated plums, organic eggs as-you-like-it and pasta.
Pasta & Risottos: Lobster risotto, truffle risotto and asparagus risotto.

Mains: Scallop & monkfish crepinette, veal paupiette, kurobuta pork roll, quail & foie gras ravioli, lobster dumplings, steamed garoupa, glazed five-spice pork belly and braised abalone.

Cheese: 100 varieties of cheese from Italy, France, UK, Switzerland, Germany & Spain served with home-made fruit paste, William pear paste, quince paste, fig paste, green apple chutney, raisin chutney and wine jelly.

Desserts: Chocolate fountain, ice cream & sorbet bar, fruit gazpacho, pineapple tarts with coconut lime cream, chocolate peanut caramel brownie, cheesecake, vanilla crème brûlée, éclairs, chocolate fudge cake, apple brioche, Caribbean panna cotta, lemon basil mousse with strawberries, coffee cream with mascarpone mousse, pineapple & calamansi cream, doughnut skewers, macaroons, pralines, chocolate hazelnut tart, fresh-baked Manjari chocolate moelleux, popcorn and candy floss.

Unlimited Moët and Chandon Grand Vintage Rosé 2002 and Grand Vintage 2004.  Enhancing the selection at the bar is a variety of wines, cocktails, mocktails and juices.

Prices:
S$368 per adult (with unlimited Dom Perignon Vintage 2003, selected wine and cocktails)
S$218 per adult (with unlimited Moet and Chandon Vintage 2004 Brut and 2002 Rosé, selected wine and cocktails)

Available at Greenhouse and Chihuly Lounge from 12 to 3 p.m., all prices are subject to 10 percent service charge and prevailing government taxes. For reservations, please contact Restaurant Reservations at +65 6434-5288 or email rc.sinrz.restaurantreservations@ritzcarlton.com







Many thanks to Cheryl, Wen Xian and the Ritz-Carlton team for the amazing experience!

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