Champagne Brunch @ Ritz Carlton Singapore

I don't like buffets but make exceptions for Champagne brunches or Chinese Steamboat. The reasons why I don't like buffets is because the quality of the food tends to be lower than that of dishes prepared a la carte and I hate the idea of eating food that has been sitting over a heater for as long as it takes to clear the dish (I don't like over-cooked food).If you're into Champagne Brunches, give the one at Ritz Carlton a try! Many of my friends say that its one of the best in Singapore.

Freshly Shucked Oysters with Tabasco Sauce

Apparently they are known for having at least 5 varieties of fresh oysters, I only saw 4 varieties and took one each to try. Though I am unable to tell the difference between the varieties, I was able to discern that the oysters served here are succulently plump and fresh! Some places serve shrivelled oysters (ew!). Though I'm not a huge oyster fan, the oysters here are a Must-Try!

I found myself eating quite a few oysters in addition to appetizers such as Seared Tuna, Thai style Beef Salad and Samosas.

Sashimi

I love sashimi and though the variety of fish was limited, the quality and freshness of the fish was on par with that of a decent Japanese restaurant. I loved the Yellowtail (Hamachi), Salmon (Sake) and Tuna (Maguro) Sashimi served here.

Fresh Lobster (boiled)

The buffet spread here is huge and boasts of a very extensive selection of seafood. The lobster was very fresh, with firm and sweet flesh. I enjoyed chewing onto the juicy bits.

Cream of Mushroom Soup

The Cream of Mushroom Soup was pretty good but not spectacular. I didn't mind it too much as my expectations are lower since this is a buffet.

Pan-Fried Foie Gras

The standard of the Pan Fried Foie Gras varies from visit to visit. It's generally acceptable (usually looking like the one above) although sometimes the Foie Gras is a little too burnt. I hope that the Foie Gras will be cooked well the next time I visit.

Tagliatelle with Artichoke Heart, Parma Ham, Arugula, Mushrooms & Sun-Dried Tomatoes

One of my favourite features of a hotel buffet is the pasta counter where the orders are cooked a la minute. I chose all my favourite ingredients (which was almost all the available ingredients). I loved the combination of the tart Sun-Dried Tomatoes, the saltiness of the Parma Ham, the slightly tart flavour of the Artichoke Heart, the nuttiness of the Mushrooms and the slight bitterness of the Arugula. The Tagliatelle was just a little past al dente but delicious!

I wanted to save room for cheese and desserts so I took a small piece of Roast Duck, a small slice of Roast Beef with Yorkshire Pudding. I love Yorkshire Puddings but its so hard to find Yorkshire Puddings in Singapore, the ones served here are pretty good. The Roast Beef was pretty bland but went well with the mustard. The Roast Duck was a little too tough and dry.

Cheese Selection 50 French Farmhouse Cheeses

The Cheese selection was awesome! I adore Cheese, especially the rich, creamier, stronger tasting ones. If you love Cheese , the cheese counter here is definitely a MUST-TRY!

This is my platter of Reblochon, St Vacherin, Epoisses, Morbier, Comté, Bleu d'Auvergne and I can't remember the names of the rest of the cheese. I like to eat cheese on its own so I ate them all with a fork and a few sticks of celery to cleanse the palate.

Raspberry Mousse

The other thing that I like about hotel buffets is how beautiful their desserts spread is. I didn't take a picture as there was almost always someone standing in the middle of the spread, helping themselves to more desserts. Here are some of my favourites (bear in mind that I'm not much of a sweets person so my preference for desserts may vary from yours). I loved the Raspberry Mousse as it had enough tartness to help get my digestive juices flowing, thereby aiding the digestive process...or so I reason to myself so I can forget about how much sugar it packs! :P

Chocolate Soufflé with Vanilla Sauce, Chocolate Pearls & Raspberry Sorbet

The soufflés here are freshly-baked (is there any other way? :P ) to ensure that they're fluffy and airy in texture. You can choose your choice of toppings or sides. I chose to smother my chocolate soufflé with vanilla sauce and top it with chocolate pearls. I thought of adding chocolate or vanilla ice-cream on the side but decided to go for a more refreshing and light Raspberry Sorbet instead.

I'm usually too stuffed at this point to have a whole slice of Chocolate Truffle Cake to myself so I would usually share a slice with a few friends. Here's my portion of Chocolate Truffle Cake with a fresh strawberry on the side. Ooh, I love chocolate and strawberries (amongst many other ingredients).

Mango Mousse with Pomelo Sacs & Chocolate Strip

I loved the Mango Mousse here as it is made with fresh and good quality mango that's both tart and sweet without being excessively so. The distinctive mango flavour is very strong and rich. I think they may have used Alphonso Mango or a similar type as it's off season for Alphonsos. I'm glad they didn't use the Thai Honey Mangoes as they are very sweet but lacking the full fragrance and flavour that a mango should have.

Glass of Moët et Chandon Rosé

This being a Champagne Brunch, of course the drink of choice would be a chilled, bubbly glass of Champagne. I love Champagne, especially Rosés and thankfully they served Moët & Chandon as these champagnes are pretty good (I can't afford to splurge on a Dom Perignon or Cristal fueled buffet) and do not result in a nasty hangover. If you don't drink Champagne, fret not for they also serve wines and cocktails.

I've been for brunches where they served terrible champagnes and walked away with horrible headache. So, if you're looking for a Champagne Brunch and know which labels are bad for you, I suggest checking ahead with the restaurant before booking.

Greenhouse The Ritz-Carlton Millenia, Singapore 7 Raffles Avenue, Singapore 039799 Phone: +65 6337-8888

Sunday Vintage Champagne Brunch @ S$138++ per pax: 11.30 am to 3 pm