Check Out These Champagne Brunches In Singapore
Beach Road Kitchen
Sundays at JW Marriott Hotel’s in-house buffet restaurant is always a bubbly affair. Choice of tipples at its Boozy Brunch includes champagne and rose from Taittinger, which diners can enjoy with a veritable feast on offer.
Head to the seafood room and have your fill of French oysters, Boston lobsters, and Alaskan king crabs, before moving on to the mains. The chefs roast prime cuts such as the Australian Tomahawk beef, as well as whole baked salted crusted seabass and Norwegian salmon in their wood-fired oven, giving them a lip-smacking, smoky finish that pairs well with bubbly.
Available every Sunday, from noon to 3pm. Call 6818 1913, visit jwmarriottsingapore.com/dining, or email firstname.lastname@example.org for more details.
Ash & Elm
What we like about Ash & Elm’s revamped brunch menu is that executive sous chef Philippe Duc has retained our favourite breakfast staples—from the classic pancakes to the addictive bacon and eggs—and balanced them with palatable tasting platters, served a la minute.The menu’s divided into three sections—land, sea, and garden. The chargrilled Iberico with parsnip puree from the land option is made for meat lovers, but there are other choices too: Sicilian yellowfin tuna with cereal coating and truffle risotto with parmesan and natural jus. Of course, the meal is not complete without freeflow Perrier-Jouët champagne, wines and apt cocktails options such as a Bloody Mary.
Available every Sunday from noon to 3pm. Call 6825 1008 or visit AshAndElm.sg or email InterContinental.Dining@ihg.com for a reservation.
Nothing completes the weekend like a delicious, all-you-can-eat brunch paired with panoramic views of the city. At Equinox’s Sunday Champagne Brunch, it’s easy to indulge in a bounty of seafood. Think tuna, salmon and hamachi sashimi, Boston lobsters, and three different types of oysters. They're best enjoyed with unlimited pours of Moet Chandon Imperial (or its Grand Vintage Rose 2008 if it's the last Sunday of the month), cocktails, wines and imported beers.
Don't forget about the highlights found at the carving station, where the succulent Angus beef and salt-crusted sea bass await. There's much to love about the dessert bar, which is filled with all types of sugary treats, and the fact that you can have them with a Kir Royale. A la carte platters prepared upon order by chef de cuisine Paul Hallett are available. And if you enjoy surprises, note that chef changes up the menu weekly.
Available every Sunday, from noon to 3.30pm. Call 6837 3322 or email email@example.com for a reservation.
Your search for the best lechon, or suckling pig, in Singapore may lead you to Oscar’s. Its meaty Sunday brunch offerings include a stellar version of the Filipino-style pork, which is slow-cooked to achieve a crisp, golden brown skin and succulent meat. There’s more to be had at the outdoor charcoal BBQ, a new addition where a staff will grill beef and seafood upon order.
(Related: On The Rise: Filipino Cuisine)
For a sweet finish, the dessert spread rounds up popular treats such as ice cream (which comes in unique flavours), freshly baked millefeuille, and Mont Blanc. There's even an exclusive ice cream station where nitrogen ice cream is prepared on the spot. While there’s unlimited champagne, house red and white pours, and Hitachino Nest beers, the Gin & Tonic is the poison of choice here.
Available every Sunday from 12.30pm to 3.30pm. Visit www.connoisseur.sg/oscars-sunday-brunch for details.