St. Regis Hotel's The Bloody Mary Recipe Book

presenting recipes inspired by the Original Red Snapper created by all St. Regis properties worldwide 

Perfected 80 years ago by Fernand Petiot at The King Cole Bar at The St. Regis New York, the Bloody Mary is the luxury hotel chain's signature cocktail. Legend has it that barman Fernand Petiot had been working on this cocktail since the late 1920s when he was working in Paris. He then moved to St. Regis New York and revived the drink with a spicier punch when a Russian guest wanted him to make the vodka cocktail that he had tried in Paris. The drink was renamed "Red Snapper" because its original name, "Bloody Mary" was deemed too crude for the genteel clientele at the elegant bar.

St. Regis Singapore's Chilli Padi Bloody Mary & Bloody Mary Cocktails

The Bloody Mary is a robust and spicy drink that's made with tomato juice, vodka, salt, pepper, lemon, and Worcestershire sauce. A popular brunch cocktail and hangover cure, I thought it was fitting that Bloody Mary's 80th anniversary be celebrated with a brunch spread that includes specially created Bloody Mary-inspired dishes. From now till 26 October, guests partaking of The St. Regis Bloody Mary Anniversary Brunch will be able to enjoy complimentary aperitifs between 11 am to 12 pm at Astor Bar before adjourning to Brasserie Les Saveurs for brunch. I was thrilled to be invited to experience the gastronomic journey.

We sampled some Chilli Padi Bloody Mary and Bloody Mary and watched a demonstration on how these cocktails are prepared. Between the two cocktails, I preferred the Chilli Padi Bloody Mary, The St. Regis Singapore's interpretation of the classic concoction. I liked the spicy flavours of piquant chilli padi, tummy warming ginger and fragrant lemongrass. The Chilli Padi Bloody Mary is a Must-Try!

R de Ruinart Champagne

We were served some Ruinart Champagne whilst waiting for everyone in our dining party to arrive. It's been a long time since I had some Ruinart Champagne and I enjoyed the delicate bubbles that danced on my tongue with each sip. Fruity and creamy, this was a most refreshing way to start a decadent Sunday brunch.

Passed-Around Canapes at The St. Regis Bloody Mary Anniversary Brunch

In addition to the usual buffet spread, The St. Regis Bloody Mary Anniversary Brunch includes pass around canapes featuring a range of Bloody Mary inspired dishes.

Prices start at S$148++ per head for guests who only want coffee and tea with their food. There are two alcoholic options:

(1) Wine, beer, soft drinks are offered at S$180++ per head. (2) Champagne-lovers take note, at S$195++ you can enjoy free flow of Ruinart Champagne in addition to wine, beer, soft drinks, coffee and tea.

Assorted Blinis topped with Avruga Caviar Pearls from the Live Station

From top left: Poached Boston Lobster with Sour Cream. Smoked Salmon. Poached Hokkaido Scallop. 

Blinis go so well with Champagne, I had to get some. I preferred the Boston Lobster and Scallop to the Smoked Salmon because they had been delicately poached before being placed onto the Blinis, thus retaining most of their natural sweetness. The finishing touch on each Blini is a dollop of Avruga Caviar Pearls that contributed little bursts of umami goodness to the dish.

Passed-Around Canape: Crabmeat Maki Roll with Bloody Mary Vinaigrette

The first of the passed around Canapes is the Crabmeat Maki Roll with Bloody Mary Vinaigrette. I enjoyed the creamy crabmeat terrine with the tangy vinaigrette.

Seafood on Ice

Freshly Shucked Oysters. Sri Lankan Crab. Clams. Live Prawns poached in Court Bouillon. 

Black Mussels. Boston Lobster. Mussels. Scallops. Yabbies.

I usually make a beeline for the fresh seafood, cured meats, sashimi and soup before proceeding to the live stations. However, there were quite a few Passed-Around Canapes to sample at this tasting so I gave the seafood, cured meats and appetizers a miss.

Seafood on Ice - Sashimi

I couldn't resist taking a few slices of sashimi while waiting for my Blinis to be made. Though you can't see the slices clearly in this photo, I was glad to spot some Maguro (Tuna) Sashimi.

Pan-Fried Foie Gras

Another dish that I couldn't resist was Pan-Fried Foie Gras. Encased within the smoky tasting browned crust was a buttery core that seemed to melt on my tongue. Worth a try if you like Foie Gras.

White Mary Liquid with Bloody Mary Sherbet & Vodka Celery Jelly

The next Pass-Around Canape was refreshing palate cleanser of White Bloody Mary cocktail liquid with a scoop of Bloody Mary Sherbet and Vodka Celery Jelly. Only a little too sweet for my taste and not too strong on the alcohol factor, this is a Must-Try!

Yellow Fin Tuna Tataki coated in Sesame Seeds & served with Citrus Salsa

The third Pass-Around Canape was a Yellow Fin Tuna Tataki coated in Sesame Seeds and lightly seared before being plated with a tangy citrus salsa. I wish the sesame seeds were browned a little more to impart a smoky flavour to the dish.

Poached Egg topped with Torched Parmesan Cream

The final Pass-Around Canape was a Poached Egg topped with Torched Parmesan Cream. I was glad to share this dish as I was getting pretty full. I enjoyed this dish as the rich yolk and savoury cream complemented each other well. This is worth a try if you love eggs!

Egg Benedict with Parma Ham & Asparagus

I love Eggs Benedict so I was happy to polish off most of this dish that I was sharing with J. The perfectly poached egg oozed a viscous yolk that flowed onto the savoury Parma Ham and combined with the creamy Hollandaise Sauce. This is a Must-Try!

Scrambled Egg Whites with Arugula Leaves, Sundried Tomatoes & Basil Oil

The Scrambled Egg Whites sounded really interesting but I think it would have tasted better with a little more salt. Texture-wise, I loved the fluffiness of the scrambled egg whites and the crunch of the peppery Arugula Leaves. This is worth a try if you like Scrambled Egg Whites. I remember the first time I had Scrambled Egg Whites, it was almost a decade ago at Angsana Bintan where they added Ikura (Salmon Roe) for little bursts of flavour. Let's just say they temporarily made a healthy-eating convert out of me.

Omelette with Lobster Bisque Sauce

The Omelette was not as fluffy as I would have liked but that was made up for by the tasty Lobster Bisque Sauce and tiny pearls of Avruga Caviar. This is worth a try and I hope the omelette will be fluffier when you order it. Many of the dishes are prepped to order and the restaurant was running at full capacity when we were there.

Poached Cod Fish

White Mary Vodka Beurre Blanc, Sauteed Leek & Celery, Slow Dried Cherry Tomatoes,

Sun Dried Tomato Oil, Celery Sea Salt & Fresh Celery Leaves

Diners are offered a choice from five Main Courses which includes a Duo of Hokkaido Scallops & King Prawns, Slow-Cooked Muscovy Duck Breast topped with Foie Gras Crust, Poached Cod Fish, Braised Wagyu Beef Short Ribs and Butternut Squash Risotto. Our hosts had picked the Poached Cod Fish for us because it was served with a White Mary Beurre Blanc. I loved this dish! The cod was perfectly cooked with juicy flakes that broke off easily. I loved the buttery flavour of the Beurre Blanc Sauce and the intensity of the Slow Dried Cherry Tomatoes. This is a Must-Try!

Cherry Tomato Mousse with Celery Seed & Chocolate Cream

This is one of the Pass-Around Desserts. The Cherry Tomato had been cored and then stuffed with Cherry Tomato Mousse. It was interestingly served with a light chocolate cream. I'm not sure if you'll get to try this dish when you're there as the menu changes weekly.

Dessert Station

By this time, I was too full to run through the Dessert Station so I picked up a few items like the Bread & Butter Pudding and a Chocolate & Pecan Pudding. The St. Regis Champagne Brunch is held every Sunday from 12 pm to 3 pm.

Check out the other Bloody Mary promotions offered by other dining establishments at St. Regis Singapore in October: - LaBrezza will be offering Bloody Mary as a welcome cocktail during their Weekend Prosecco Brunch (Saturdays & Sundays)

- Astor Bar presents The Flight of Bloody Mary Trio featuring a selection of three iterations of the cocktail at $23++ per flight. Guests can savour the original Bloody Mary, The St. Regis Singapore's Chilli Padi Bloody Mary and The St. Regis Houston's Harry's Texas Bloody Mary.

Brasserie Les Saveurs

St. Regis Singapore

Lobby Level,

29 Tanglin Road, 

Singapore 247911

Phone: +65 65066860

Email: bls@stregis.com

The St. Regis Champagne Brunch runs every Sunday from 12 pm to 3 pm with a complimentary hour of aperitifs from 11 am to 12 pm at Astor Bar. Kids menus are offered at S$75++ per child (aged 4 - 12 years).

PS: Thank you, The St. Regis Singapore, for the wonderful hospitality.