Oh the Sunday brunch at The Knolls, Capella Singapore, is a lovely resort-like escape from the city, with well-selected dishes to please the palate. Interestingly, there's no egg station here, but they have plenty of other delicious things to intrigue you (the yakiniku grilled meats are amazing).
For Easter (20 April 2014) , they have even greater gourmet offerings to go with free-flow Taittinger Champagne - five different seasonal oysters, organic Agneau de pré-salé ("Salt meadow lamb"), salt-baked Yellow Chicken, corn-fed poultry from free-range farms, all from France. Look out for the turbot with lovely grilled vegetables. And you'll be pleasantly bowled over by the pretty desserts.
Executive Chef David Senia is from Southern France, and has brought in many influences from that region, as well as exquisite produce. Even the little details like butter - I love the Beurre d'Isigny - are carefully chosen.
Full details in my stories here:
https://sg.entertainment.yahoo.com/news/eggless-easter-brunch-034817967.html
http://makansutra.com/stories/3/1134/WhatAnEgglessEasterBrunch
There will also be a hunt for three actual “peacock eggs” hidden on the grounds of the Capella. The prizes include a one-night stay at a one-bedroom garden villa, dinner for two at Cassia and a 90-minute massage at Auriga spa.
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