Sundays just got better at The Line at Shangri-La Singapore. New chef de cuisine Vincent Wong has enhanced the menu for the Champagne Brunch.
Here's a quick tour of what you can expect:
Firstly, picture unlimited Perrier-Jouët Grand Brut. This is one of my favourite champagnes; it's so smooth and easy to drink.
So now we have 13 kinds of seafood on ice including Alaskan Red King crab, Alaskan Bairdi Snow Crabs and Sri Lankan Crabs. I saw clams, mussels, langoustines and scallops too.
Freshly shucked oysters from Ireland, Sydney and France.
What seafood presentation would be complete without sashimi?
So beautifully laid out!
There are now six roasts including this MASSIVE 48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust!
Also for the taking, Australian Stockyard Tomahawk Steak, 200 Day Grain–fed Australian Stockyard Striploin Roasted Stockyard Beef Striploin with Truffle Jus, Herb-crusted Lamb Rack and more.
It truly is a meat lover's haven.
Over at the cold cuts section, we have a whole leg of Iberico ham that's nothing short of yum.
Oh my, 30 kinds of New and Old World cheeses. And I nearly missed this, because it's tucked all the way around the corner.
Also new in the spread - foie gras presented 10 different ways and paired with ingredients such as beech wood, figs, yuzu, Tahitian vanilla and even chocolate chips. I at first thought they were pepper pods, but no, they were really chocolate chips!
This was really popular - Oyster Rockerfeller with Prat Ar Coum oysters from Brittany, France, and Lobster Thermidor together in bed. Oh you can see the herb crusted lamb rack next to it too.
Hard to get a shot without someone taking the lobster. I stopped taking photos and took the last lobster before it was too late.
There's Chili crab with fried mantou buns at the Asian hot mains.
Sweet and sour pork -- pure love!
Dim sum to your heart's content.
The Indian food is not as stellar as I remember though. But the satay near it is pretty decent.
Live noodles station will give you laksa, lor mee and prawn soup noodles. Next to it is the Chinese roasts station with Peking duck, roast pork and char siew.
Area Executive Pastry Chef Hervé Potus presents a dessert extravaganza with 30 varieties of pastries, exquisite tarts and cakes, fruit trifle, Singaporean desserts and “kuehs” and ice cream.
Here's a table full of everything chocolate - from strawberries to truffles, mini cakes to macarons.
Over at the ice cream section, Dennis gets a clever idea for ice cream topping. Guess what it is? Cotton candy!
Nadine and Jolie with their no.1 favourite item from the whole buffet! Cotton candy always lends a festive carnival air.
Desserts are certainly plentiful. I liked the mango tartlet and chocolate dipped strawberries. Cherry trifle looks good too.
This lady is just amazing. She crafts some of the most complex balloon creatures I have seen, including full Anna, Elsa and Olaf dolls from Frozen. She also draws their faces.
See? So cute, right?
And here's a butterfly balloon that's also adorable with its bouncy antennae. That balloon lady made so many kids happy at the brunch that day.
The Line’s Sunday Champagne Brunch is priced at S$158++ per adult and includes unlimited Perrier-Jouët Grand Brut. Price without champagne is S$108++. With brunch prices climbing so much in the past few years, I'd say this is pretty reasonable for a spread like this.
THE LINE
Shangri-La Hotel Singapore
Lower Lobby, Tower Wing
22 Orange Grove Rd, Singapore 258350
Tel: +65 6213-4275 / 4398
Opens daily from 5am to 1am
Breakfast: Continental Buffet 5am – 10.30am (Daily)
Breakfast: Full Buffet 6am – 10.30am (Monday to Friday)
6am - 11am (Saturday, Sunday and Public Holidays)
Breakfast: À la carte 5am – 11am (Daily)
Lunch
12noon - 2.30pm (Monday to Friday)
12noon - 3pm (Saturday, Sunday and Public Holidays)
Dinner
6pm - 10.30pm
À la carte
11am - 1am
Thanks to Shangri-la for the invitation
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