Get ready for the Supercharged your Sunday to power your week ahead. The ever popular Conrad Centennial Singapore Sunday Brunch launch a new look Sunday Brunch concept. Oscar's Supercharged Sunday Brunch available from April 2016.
From the famous Seafood Bar, you can look forward to oysters from France, Ireland and Canada freshly shuck together; Boston lobsters and other crustaceans as well as fresh sashimi. I enjoyed the fresh lobster, they are solid and brainy. The same as can be said about the oyster, where the velvety texture just glide down in your throat.
The carving station offered US prime rib, whole suckling pig in three different style rotated weekly, and the famous roast “London Duck”. The prime rib is just sublime, the herbs seasoning infused well into the tender, succulent medium rare cooked meat. During the tasting, the suckling pig is roasted Mauritian style. It has a crisp paper thin skin, tender and succulent meat, similar to the Spanish version of suckling pig. For those who enjoy goose meat, I find the Irish farm duck has a similar texture, except it does not have the gaminess like the Asian duck. I personally still like the Asian farmed duck.
|US Prime Rib|
|Mauritian style Roasted Suckling Pig|
The Live Stations provide me with one of the most memorable dishes. Pan-seared foie gras with Fleur de sel vanilla salt, apple and passion fruit was just simply delicious. Of course breakfast will not be complete without eggs. The luxurious version here is organic soft poached egg with cauliflower puree, sautéed spinach, foie gras and truffle oil espuma. It is smooth, creamy with the delicious orange colour yolk.
|Pan-seared foie gras|
There are two other Live Stations that I did not manage to try. The Organic pasta sections, which offer 2 type of pasta and risotto prepare a la minute. While the Noodle bar offered Singapore all time favourites such as Oscar's Laksa, slow cooked Beef Cheek Noodles, “Bak Chor Mee” and many more. The noodle bar is placed on the outdoor seating session, so you might have to look for it outside.
|Live Station - Organic Pasta|
Executive Chef David Laval with his team will also offer different crab creations every week. During the tasting, I had Indonesian Crab cooked with vanilla bean, ginger, flower lemongrass, chilli, calamansi and curry leaf. The crabs was meaty and sweet, while the spices really enhances the flavour of the crabs.
Hot meals also include: wok fried beef cube with black pepper sauce; wok-fried shrimp with Vietnamese flavours; roasted lamb leg filled with fruits, nuts, and herbs; sous vide pork belly, sweet potatoes puree, coffee and thyme juice. The beef cube and pork belly was tender and succulent. Though it cooked differently, the spices both absorbs well into the protein. The leg of lamb was tender but slightly dry. Meanwhile, the prawns tasted fresh, with a hint of lemongrass with highlight the traditional flavour of Vietnamese food.
|Sous Vide Pork Belly|
|Vietnamese Style Prawns|
To highlight the new direction towards a balance diet, Oscar's has role out the 4 metre-long salad bar, featuring 30 toppings including organic chia seeds, Montmeorency cherries and red raisins; 10 small plates and 8 different type of salad dressing. The healthy option also come with Healthy Blitz, the freshly made shakes which feature superfoods as well as healthy supplements as well. I tried the whey protein powder with fresh mango blitz, it tasted like mango juice but with a hint of bitterness in it.
|4 metre-long sald bar (Photo Credit: Conrad Centennial Singapore)|
For the sweet finale, I manage to try the limited portion of sweet potato ice cream which used liquid nitrogen. It almost tasted like normal ice cream, however you can actually feel the fibre texture of the sweet potato. I ate this together with the flambéed crepes suzette with Grand Marnier, which has a sweet bitter taste to it.
|Liquid Nitrogen Sweet Potato Ice Cream|
|Flambéed crepes suzette with Grand Marnier|
Of course, the endless row of sweet treats in Oscar's are not to be missed as well, such as: salted caramel moosseline with pecan nut biscotti; milk chocolate, pineapple, hemp seeds, nougatine and lemon mango gelee; white chocolate tart; Oscar's black forest cake; and coconut crunch and lime cured.
|Desserts: White Chocolate & Salted Caramel Moose|
Overall, it seems Oscar's has outdone itself again. If you ever wonder why you need to book well in advance for Sunday Brunch in Oscar's, the highlights of the dishes above has summed it all. So if you re looking to “Recharge” yourself for the new week, check out Oscar's Sunday Brunch.
Oscar's Supercharged Sunday Brunch
Sundays 12.30 to 15.30
- S$98++ per person
- S$118++ per person (free flow of sparkling wine, house wines and selected cocktails)
- S$158++ per person (free flow of champagne, house wines and selected cocktails)
- S$40++ per child (6 to 12 years old) / Children aged 5 years and below dine for free.
Online booking available here: http://www.connoisseur.sg/oscars-sunday-brunch.html
Food & Drinks: 8.5/10
Budget per Person: $81 & Above
2 Temasek Boulevard
Lobby Level, Conrad Centennial Singapore
T: +65 6432 7481
Open 24 Hours for A la carte menu
Buffet Breakfast: 06.00 – 10.30
Buffet Lunch: 12.00 – 14.30
Buffet Dinner: 18.00 – 22.00
Supercharged Sunday Brunch: 12.30 – 15.30