Tag Archives: Weekend Brunch
Pamper your daddy this Father’s Day by treating him to an indulgent and sumptuous weekend brunch at the Crystal Jade Group’s newest luxurious concept- Crystal Jade Prestige. Set against the backdrop of Singapore’s central business district at Marina Bay Financial Centre, this contemporary Chinese restaurant is the ideal location to savour and enjoy the decadent Chinese delicacies with loved ones and friends.
For every weekend from 1 May to 26 June between 11:30am to 3pm, diners can customise their very own brunch menu by choosing 10 items from 5 different categories, namely appetisers, dim sum, BBQ meat selection, soups, wok-fried dishes and desserts.
From the Dim Sum section, we picked 5 that piqued our interest most. The first was this Steamed Dumpling with Shrimp & Black Garlic, which was a nod to the classic Har Gow or Steamed Shrimp Dumpling. Topped with a slice of black garlic to intensify the sweetness of the shrimp, this charmed with its presentation and that flavoursome profile.
Next to arrive was the Steamed Pork & Shrimp Dumpling topped with Caviar, a fancy version of the well-loved Siew Mai. Hard to fault when you have plump meat pouches complimented by large firm beads of salty-sweet earthiness that added a dimension of richness to the overall dish.
An offshoot of the “Salt” brand by celebrated Australian Chef Luke Mangan, Salt Tapas & Bar located at level 1 of Raffles City Shopping Centre is all about Spanish modern tapas with an Aussie twist. Not too long ago, the restaurant also introduced a new weekend brunch menu featuring hearty brunch items, paired with a glass a Sangria and accompanied by groovy beats- guaranteed to give diners a laid-back and enjoyable weekend experience.
We started with an Egg Berentine with Bonito Flakes $14– essentially an amalgamation of two classic brunch essentials- the Benedict and Florentine. Only difference this time is that one does not need to choose between ham or wilted spinach. Every element of this dish is made in-house, even those toasty muffins that the beautifully poached eggs were resting atop of. Complete with a buttery and creamy hollandaise sauce which was seasoned with dashi broth for a savoury finish, this whole plate was quite hard to fault.
For something different, order the Pork Belly Sliders $13 which were small in size but big on flavours. We were enthralled by the myriad of textures from the slow-cooked till tender bbq pulled pork and that sinfully-juicy slab of pork belly stacked and smothered with some mustard, finished with slices of cut red chilli for a fiery burst.
North Canal Road has a new addition to its row of eateries and that tenant is none other than PUNCH- the brainchild of the people behind Ronin and The Plain. Although it has only been a week since its opening, PUNCH has already created quite the wave on social media with its beautiful instagram-friendly courtyard and nailing that highly sought-after minimalistic look that most cafes seem to be going for these days. Concrete with wooden accents and touches of greenery, the overall attitude was casual, laid-back and effortlessly hipster.
The concept here at PUNCH is similar to that of Ronin in that there is no actual menu and the wait staff recites the menu out to you, dish by dish so you can stop him/her at any point for further clarifications on the ingredients or components of any of the items. Novel idea and quite brilliant actually considering that the menu does change up frequently and the cafe saves on having to print new hardcopy menus each time they add or remove a dish.
We came by on a Saturday afternoon and was informed that only the Brunch menu was being offered. This also meant that the much raved about Fried Chicken that everyone says is a must-try at PUNCH, was not available. We were definitely disappointed to find that out but nonetheless settled for a bowl of Classic Bolognese $16 which our friendly server convinced us, was a worthy alternative. Made with three different types of minced meat- chicken, pork and beef, this bolognese served with spaghetti was more towards the dry side so if you prefer your pasta soaked with gravy, this probably would not be your cup of tea. Notwithstanding that, it was still enjoyable but none too mind-blowing.
Located along Seah street is an eatery by the name of BRIDGE. Cafe in the day but restaurant and bar when night falls, BRIDGE is practically an enigma that keeps things interesting for their customers by changing things up regularly with their food suppliers and dishes offered on the menu.
We dropped by one Saturday afternoon for brunch and the place was expectedly quite crowded. Seating options include the dimmer lit indoors with comforting air-conditioning while the outdoors albeit the heat, was enjoyably strategic for people-watching and had much better lighting.
Our lunch started off with a hearty bowl of Pumpkinoa $16. Instead of the usual boring carbs, BRIDGE focuses on tasty healthy alternatives such as organic quinoa and roasted rosemary pumpkin to bring new flavours and excitement to the dish. Tender and sweet, the chunks of golden pumpkin paired easily with the grains of quinoa and the tangy carrot vinaigrette. The pumpkin seeds too added a nice crunch while the crumbs of feta cheese gave the overall dish a creamy finish. Good to know that healthy food can actually taste this good after all.
The next dish served was the 62°C Egg $19. Sou vide egg served on a thick layer of truffle mash potato, surrounded by sautéed wild mushrooms, chicken jus, prosciutto di parma, sourdough and seasonal truffle slices. The best part was definitely breaking that beautifully poached egg and letting the soft yolk flow. Slightly rich in flavours but no doubt a party in my mouth.
Spa Esprit Group has done it again with their hottest new collaboration- Open Farm Community (OFC). Teaming up with Tippling Club’s Ryan Clift and Edible Gardens’ Bjorn Low, OFC is more than just a restaurant and fancy cocktail bar. It is instead an initiative to create a sustainable farming concept which supplies the greens and exotic herbs featured in the dishes at OFC- all grown and harvested in the backyard garden of their 6,000 sq metre property.
The restaurant itself seats about 60 people with an open-concept kitchen and glass panelled floor-to-ceiling windows allowing just the right amount of sunlight to flow through. Service was great, effortlessly smooth and attentive without being overly intrusive. I do appreciate it when service staff are enthusiastic to share more about the dishes and make informative recommendations on what to order. OFC had that part covered quite well.