Monday, July 07, 2014
Brunch Beats at The Westin Singapore
No, I didn't rush out to guzzle Champagne by the magnum loads. Just documenting here a recent experience.
At the The Westin Singapore, which made a new come back to our sunny shores after a hiatus, this cow was invited to check out their Champagne brunch, Brunch Beats at Seasonal Tastes, featuring unlimited flow of Veuve Clicquot NV. And here is moo field report.
The first thing that struck me was the lounge-y, lively and relaxed ambience aided by Dutch DJ Lindo Martinez spinning cool tunes. Also the restaurant Seasonal Tastes is located on the same floor of The Westin Singapore's lobby, level 32. Perhaps the only hotel in Singapore with such a high up lobby.
Who's to complain with a bird's eye view of Marina Bay and the South China Sea while enjoying a glass of bubbly...
Or any of their wines, beers and cocktails. I liked the pretty soft, balanced Argentinean Malbec, and a big, fruity Aussie Shiraz.
Anyway, I digress. Back to the food!
Seafood is a mooch well-loved spread at many a buffet place and there is good reason with Champagne making it a perfect pairing with these juicy prawns, lobsters, scallops and king crabs on ice.
Selected cured meats such as Jamon Iberico, San Daniel ham and prosciutto are also matched well with the effervescence of Champagne refreshing the palate of salty, savoury flavours.
Oysters (from US, Australia and France) waved to passers-by, eliciting temptation with their soft mound of flesh. A glass of Champagne or two with a couple of these babies are known to make some people smile for the next few days. Moohehe.
Ok, you get the message by now. Being a moost versatile beverage, Champagne goes well with almoost everything!
So a buffet spread is a wonderful and fun way to work around the many varied food and bubbly pairings.
Don't miss out on these prawns. Meaty, with a nice grilled aroma, these were very moreish.
There were 3 cuts of steak- tenderloin, striploin and rump, grilled a la minute to your preferred doneness. While the cooking was competent, I generally found the beef's flavour to be rather muted. Mooguahguah.
But here's a pig that saved the day! Look at that chubby fella with that sheen. Tender meat, crisp skin with a very tasty Thai-style dipping sauce. Needless to say, this cow went oink oink.
For desserts, there was a matcha chocolate fountain, assortment of cakes, gelato and sweet treats.
Asian desserts like kueh also pleased those with a sweet tooth and spare stomach for desserts.
Moo? This was my kind of dessert. Moore cheese with honey (they have a nice selection by the way!) and an amoozing olive oil that made me take a slice of bread! Gulp.
The Le Chateau d'Estoublon, a boutique super premium extra virgin olive oil from France, was deliciously rich with citrusy, peppery notes that made me almoost want to take a swig from the bottle. Ahem.
Fine. How can cheese, bread and olive oil count as real desserts right?
So I had a scoop of dark chocolate gelato with a very good oak-aged stout from Brew Dog to anchor the afternoon. Hey it was a pretty awesome pairing and fittingly the bitterness signaled that all good things moost come to an end....after 3 hours of feasting on a relaxing Sunday.
Brunch Beats ($158++/adult with free-flow Veuve Clicquot NV and other alcoholic beverages; $110++/ adult without the alcohol) happens every Sunday from 12 noon to 3pm.
Thank you, Trisha Choo of Mercury PR for the invitation.
The Westin Singapore
Asia Square Tower 2
Tel: 6922 6968
Chew On This: Want something but it is not on the buffet line up? Fret not. Just make a request and the chefs will whip it up for you if they have the ingredients!