A
Sunday brunch buffet at a five-star hotel is a perfect way to spend Sunday
afternoon with your loved ones or friends. Oscar’s Endless Sunday Brunch at
Conrad Centennial Singapore provides a luxurious spread of delicious food and
free flow of alcohol.
Check out this Youtube Video Highlights
Our
picks from the awesome buffet line up are:
Pan-fried
Foie Gras complemented with yuzu gel and slow roast fig. Foie gras is the
favourite ingredients for LD and I. The version here is perfectly seared till
it reaches a crisp exterior. The internal part of the foie gras is smooth and
velvety. The yuzu gel and slow roast fig add a touch of sweetness and acidity
to accentuate the flavour of the foie and reduce the overwhelming fatty
flavour. Simply a melt in the mouth texture.
Pan-fried Foie Gras complemented with yuzu gel and slow roast fig
Pan-fried Foie Gras complemented with yuzu gel and slow roast fig
Grilled
Rock Lobster and Jumbo Clams. The lobster and jumbo clams are grilled
outdoor on a charcoal bbq. The lobster is juicy, succulent and springy. However,
we both agree that the jumbo clams are superb. Juicy, bouncy served with
intense umami broth using the clam jus reduction with garlic and butter. Yum
Yum.
Grilled Rock Lobster
Grilled Jumbo Clam
Grilled Jumbo Clam
Alaskan
King Crab served on the seafood spread is fresh, sweet and briny. It is
good on its own, however, LD decided to get creative and added it to the seafood
bisque. The thick and creamy seafood bisque complements the sweet flesh of
Alaskan King crab nicely.
The Seafood Spread
Alaskan King Crab with Seafood Bisque
Oysters
around the globe. During the Endless Sunday Brunch, Oscar’s will serve
oysters from Ireland, Canada, France, Scotland and Australia. This time around,
my favourite pick is from Ireland. It is plump, juicy and sweet, followed with
a slightly briny flavour at the end.
Oysters around the globe
Egg
Benedict with Crab Meat and Pulled Pork Sliders. Eggs are always an
integral part of brunch. The egg benedict here is served on a bed of de-shell
crab meat and crisp sourdough. The sourdough is thick and solid, it did not
turn soggy after the toppings were sitting there for a while.
Egg Benedict with Crab Meat
Meanwhile,
the pulled pork sliders moist and bursting the juiciness of the braising
liquid. Served with cream sauce and brioche bun, it is just so addictive.
Pulled Pork Sliders
Texas
Rub Roasted OP Ribs with condiments. Since I am a Sunday Roast type of guy,
I will not miss out on this. The rack of ribs is roasted to medium and sliced
upon order. The beef is on the lean and meatier side, so you can expect a solid
beef flavour with a good bite on it. The gravy is thick and robust; however, I
recommend you try it with the feta cheese. First time I tried this pairing, but
he thick, pungent cheese paired nicely with the steak adding an umami punch to
the steak.
Texas Rub Roasted OP Ribs
Texas Rub Roasted OP Ribs with Condiments
Texas Rub Roasted OP Ribs with Condiments
Gin
& Tonic / Non-alcoholic Tonic. Available with Endless Sunday package
that includes the alcohol. The recommended cocktails for the brunch was
Grapefruit G&T, which has a slight refreshing bitterness from the
grapefruit. Meanwhile, I tried the mocktail of Yuzu tonic, that deliver the
refreshing yuzu flavour to pair with my meal.
Gin & Tonic / Non-alcoholic Tonic Station - Outdoor
The Gin Selections
Grapefruit Gin & Tonic + Yuzu Tonic
Pennsylvania
Classic Buttermilk Fried Chicken with condiments. Super crispy and
succulent fried chicken. The buttermilk did its job nicely, creating a crispy
crust and maintain the juiciness of the chicken. The seasoning is very light,
as they expect you to dip the chicken in different types of condiments.
Pennsylvania Classic Buttermilk Fried Chicken with condiments
Peking
Duck and Hokkien Style Braised Pork Belly. I totally can’t say NO to Peking
Duck. The crisp aromatic roast duck skin basked with hoisin sauce and wrapped
with Peking Duck pancake skin is just irresistible. I wish the skin is crisper,
or ask for more fillings when you order.
Peking Duck
Peking Duck
Meanwhile,
I like the soft and fully texture of the steam bun in the “Kong Bak Pau”. A
perfect vessel to carry the Hokkien style braised pork belly. Although the pork
belly seems fatty, the coriander helps to neutralise the “jelakness” from the
pork.
Hokkien Style Braised Pork Belly - Kong Bak Pau
Hokkien Style Braised Pork Belly - Kong Bak Pau
Extensive
Selections of desserts to die for. Starting from a combination of classic
cakes, signature Conrad cakes and also modern cakes with local flavours. Our
picks are Chocolate royal hazelnut cake, Sumatra coffee whole cake (me only),
Chocolate and cremeux tart, and Calamansi & white chocolate cake.
Chocolate royal hazelnut cake
Sumatra coffee whole cake
Chocolate and cremeux tart
Calamansi & white chocolate cake
Praline
with mysterious sea salts. The two types of pralines are served with a selection
of 11 types of mysterious sea salts. The idea is to challenge the diners to try
the pralines with the unique flavour of each sea salts. Praline with mala spicy
peppercorn sea salt, well it might happen.
Praline with mysterious sea salts.
After
spending about 3 hours at Endless Sunday Brunch, we probably only manage to try
less than half of the spread. If you are looking for a superb Sunday Brunch
experience, we strongly recommend Endless Sunday Brunch at Oscar's.
Freshly Baked Artisan Bread
Endless
Sunday Brunch
Date:
Every Sunday
Time:
12:30pm – 3:30pm
Price:
S$98.00++
per person inclusive of unlimited ice tea, coffee and tea
S$128.00++
per person inclusive of unlimited Rose sparkling wine, wines, cocktails and
craft beers
S$158.00++ per person inclusive of unlimited Champagne, premium wines,
cocktails and craft beers
We
will be showcasing you the rest of mouth-watering spread for Endless Sunday
Brunch from here onwards. Thank you very much Conrad Centennial Singapore for
hosting us.
Sunday Brunch is known as the ultimate buffet experience in Singapore dining scene. It is time where the restaurant will showcase menu curated from the best ingredients and the list are endless. Not forgetting, the bubbles also play an important part of the Sunday Brunch experience.
Ruinart "R" de Brut Champagne
Seven reasons to book Sunday Champagne Brunch at Melt Café
Pan-Seared Foie Gras and Slow Roast Australian Aged Prime Rib of Beef. The first time I saw the thick cut of foie gras displayed at the station. When I approach, the chef asked, one or two Sir? I was so tempted to order two but decided against it.
Foie Gras
Slow Roast Australian Aged Prime Rib of Beef
The Foie Gras is pan-seared for a crisp exterior and velvety, creamy interior. Together with the slow roast aged prime rib, this is probably one of the best Sunday Roast I have experienced. This combo just made my day.
Pan-Seared Foie Gras and Slow Roast Australian Aged Prime Rib of Beef.
Whole Roasted Suckling Pig at The Barbeque Station. I spotted it at the beginning when I was taking some shots. The suckling pig going round and round in the rotisserie. On my next visit, they have some served and ready to eat. The flesh is tender and succulent, while the fats just melt in your mouth. The skin is thin and crispy, however, if you leave it a tad longer, it will even be better.
Roasting the Whole Suckling Pig
BBQ Selections
Suckling Pig, T-Bone Lamb, Sausage & Fillet Steak
The Japanese Counter. The latest setting of Japanese counter offers extensive range of sashimi, displayed on a huge wooden basin. It features salmon, salmon belly, tuna, octopus and yellow tails. All the cuts are thick, fresh and it will tickle your Japanese taste buds. They have some sushi, sushi roll and Japanese curry for those who can’t skip this simple pleasure.
The Sashimi Basin
Sushi & Sashimi
The Seafood. Boston Lobsters, Oysters (Canadian, Irish, Taylor Pacific), Alaskan King Crabs, Scallops, Fresh Prawns, Spanner Crab and Mussels. Enough said, no further introduction needed!!!
Part Seafood Selections
Part Seafood Selections
Snow Crab Terrine, Caviar and Garden Cress. I had this a few times and never get bored of it. The chunk of crab meats is delicate and sweet. The touch of caviar and adequate seasoning allow the pristine ingredients to shine. Yum Yum.
Snow Crab Terrine with other Appetisers
The Indian Food. The signature station in Melt Café. The naan, tandoori and curries will tantalise your appetite like none other. Today, they have Traditional Spiced Roasted Whole Spring Lamb. The WOW factor is definitely there, but it can do with more time on in the oven.
Traditional Spiced Roasted Whole Spring Lamb
Indian Food Station
The desserts. The Melt Chocolate Cake is definitely there to give a perfect ending to your meal. This time around Apple Dill Chantilly Tart and Raspberry Chou Chou got my votes. The combination of apple and dill gave it a tangy unique taste that cleanses the palate. The multi-layered Raspberry Chou Chou did well to balance the rich proteins from the Sunday Brunch. For a trendier option, try their Liquid Nitrogen Freeze Amaretto Sabayon, Red Fruit Compote.
Apple Dill Chantilly Tart, “The Melt” Chocolate Cake & Panna Cotta
Raspberry Chou Chou
Liquid Nitrogen Freeze Amaretto Sabayon, Red Fruit Compote
