Sunday, October 25, 2015

New Sunday Champagne Brunch Buffet at The Line, Shangri-La Singapore


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:




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Firstly, picture unlimited Perrier-Jouët Grand Brut. This is one of my favourite champagnes; it's so smooth and easy to drink.



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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.



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Freshly shucked oysters from Ireland, Sydney and France.



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What seafood presentation would be complete without sashimi?



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So beautifully laid out!






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There are now six roasts including this MASSIVE 48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust!



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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.


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It truly is a meat lover's haven.



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Over at the cold cuts section, we have a whole leg of Iberico ham that's nothing short of yum.


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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.



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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!






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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.


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Hard to get a shot without someone taking the lobster. I stopped taking photos and took the last lobster before it was too late.




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There's Chili crab with fried mantou buns at the Asian hot mains.




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Sweet and sour pork -- pure love!




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Dim sum to your heart's content.



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The Indian food is not as stellar as I remember though. But the satay near it is pretty decent.



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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.






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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.



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Here's a table full of everything chocolate - from strawberries to truffles, mini cakes to macarons.



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Over at the ice cream section, Dennis gets a clever idea for ice cream topping. Guess what it is? Cotton candy!



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Nadine and Jolie with their no.1 favourite item from the whole buffet! Cotton candy always lends a festive carnival air.



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Desserts are certainly plentiful. I liked the mango tartlet and chocolate dipped strawberries. Cherry trifle looks good too.




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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.



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See? So cute, right?


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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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