Sunday Champagne Brunch at The Line Shangri-La Hotel Singapore
Sunday Champagne Brunch is what gets us through the work week and i was won over by the enhanced spread at The Line at Shangri-La Hotel, Singapore. I wasn't expecting much since the standard was meh the last time i visited (it was still known as the best buffet line then) but newly appointed Chef de Cuisine Vincent Wong upped the buffet game and i was won over. How could i not with their 16 theatre kitchens that include foie gras presented 10 ways, 13 types of fresh seafood on ice and 30 types of New and Old World cheese served with unlimited Perrier-Jouët Grand Brut. GASP.
Well there were only 8 types on the table but plenty of options. There's the classic, chocolate chips, honey apple, pimento, fig, yuzu, berries, and port. Of the lot, you can't go wrong with the classic. I also liked the fig, berries, and port wine versions. Of course, some Spanish Iberico ham to go with can never be wrong.
People have the cheeses for dessert but i like to start and end with cheese. It was a fantastic cheese tasting with a selection of hard and soft, mild and sharp types. Pair them with the fresh fruits, nuts, and jams for a complete experience.
The different types of sashimi available. DO NOT MISS THE SALMON ABURI SUSHI. SERIOUSLY. They were morsels of creamy umami i swear.
The spread of seafood on ice includes oysters from Ireland, Sydney and France, and crabs including Alaskan Red King crab, Alaskan Bairdi Snow Crabs and Sri Lankan Crabs. If you like your seafood baked, there's the Oyster Rockerfeller with France Prat Ar Coum oysters from Brittany and Lobster Thermidor.
Knock yourself out at the meat station. Featured here is the 48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust which was sadly dry. The Australian Stockyard Tomahawk Steak fared a little better. Other meats include the 200 Day Grain–fed Australian Stockyard Striploin with Truffle Jus, Herb-crusted Lamb Rack and more.
If not, the Mediterranean grilled meats were quite dandy with the heavy spices.
I thought the satays gave the ones at Pan Pacific's Edge buffet a run for their money.
Save space for desserts. Pastry Chef Hervé Potus went overboard with his stellar chocolate selection (in a good way)! Love the tarts, the cones, the cakes, the truffles. Of course there were other types of pastries, tarts and cakes, fruit trifle, Singaporean desserts and “kuehs” and ice cream. They also have frozen yogurt alongside the ice cream!
Sunday: 12 - 3pm