The vintage champagne brunch buffet at the Ritz-Carlton is a very special treat. It is served in the Colony room and has every delicacy and culinary delight you can imagine. The experience is made all the more enjoyable by the old-style charm of the room, the polite servers and the constantly flowing champagne.
Flossy’s rating: ★★★★★
My mum and I went for this famous Sunday champagne brunch during a girly day out in Singapore. We were offered an Aperol Spritzer on arrival and were led to a luxurious booth laid out with fine cutlery and linen napkins. Within minutes our server arrived to pour us two generous flutes of Moet Chandon. We settled in for a three hour dining extravaganza and our glasses were kept topped up with champagne the entire time.
For our first course we headed to the cold seafood buffet, which was laden with a selection of the best seafood imported from around the world. There were three varieties of French oysters, Pacific Ocean prawns, scallops, mussels, several types of clams, giant Alaskan crab legs, salmon gravalax, and salmon, tuna and swordfish sashimi.
Next to the seafood buffet was a selection of fresh salad items including cherry tomatoes, peeled and steamed asparagus and buffalo mozerella cheese. However we didn’t waste time with vegetables and we loaded our plates with two helpings of oysters and sashimi.
Next stop was a visit to a special room full of hot food tables. Here there were many interesting dishes from around the world to choose from here. One buffet was dedicated solely to roasted meats and vegetables, from which I helped myself to a thick slice of roasted pork with crackling. There was also banquet of Indian delights including dhals, curries, breads and pickles and a fantastic Chinese spread of dumplings, dim sum, noodles, mushrooms and Asian broths. But the most popular table was the hot seafood buffet that had cheesy béchamel scampi tails and stir fried prawns.
It was at this time the important question of buffet etiquette was broached. The scampi tails and pan fried foie gras were very popular items and people were queueing for these dishes. However some people were especially greedy and helped themselves to large servings. My mum had been waiting from some of the foie gras and was upset when the man in front of her took the three last pieces so she couldn’t have any. This is very poor behaviour as when you are at a buffet you should take not pile your plate with multiple servings.
The highlight of the champagne brunch was the cheese. There were three tables full of exquisite French cheeses ranging from the very firm and pungent to the soft and delicate. Water crackers, cheese biscuits, figs, fresh fruit and chutneys were plentiful to help you enjoy the cheese selection with your glass of champagne. Our favourites were the French brie, the morbier and a creamy goats cheese.
Last but not least were the desserts with champagne brunch. The desserts were all beautifully presented but the main feature was the selection of miniature puddings and cakes in the fridge by the hostess desk. From here we selected a coffee mousse, mini passionfruit cheesecake and a tart with a Nutella-filled chocolate ball on top. Other highlights from the dessert bar were the hot apple crumble, milk chocolate fountain, crepe suzette and ice cream bar complete with nuts, fudge and sprinkles.
We thoroughly enjoyed our Sunday brunch at the Ritz-Carlton. Do I have any criticisms? Well the Alaskan crab legs were obviously frozen and not well thawed and the desserts looked better than they tasted. Nonetheless I have rated this amazing experience 5/5 and would recommend everybody to treat themselves to this great Sunday brunch. It is a very special occasion to indulge in some rare and delicious foods and gourmet dishes and to drink lots and lots of bubbly.