The Art of Sundays Champagne Brunch @ InterContinental Singapore

Great news for champagne brunch afficionados, here’s another place to add to the list. InterContinental Singapore has started serving champagne brunch every Sunday (11:30am to 3pm), starting 10 November 2013.

Lobby Lounge at InterContinental Singapore

Lobby Lounge at InterContinental Singapore

The Art of Sundays Champagne Brunch is presented at InterContinental’s magnificent Lobby Lounge. Inspired by Peranakan and colonial-style architecture, the expansive and lofty lounge is both grand and cosy at the same, making it the perfect place to linger over a luxurious brunch on a leisurely Sunday.

We had the opportunity to enjoy “The Art of Sundays” Champagne Brunch last weekend. The spread had all the usual sections you’d expect of a hotel champagne brunch: seafood on ice, appetizers, salads, charcuterie, cheese board, hot dishes, Japanese sushi & sashimi, live cooking stations, dessert counter, fresh fruit, and of course, free flow of champagne and wines.

For S$158++ per person, you get to enjoy — in addition to the sumptuous spread of food — free-flow Veuve Clicquot Yellow Label Champagne (served for a limited period in Magnum bottles), Pink Elephant Sparkling Rosé, selected house wines, soft drinks, Irish coffee, and cocktails of your choice by made by a dedicated mixologist.

For teetotallers, you can enjoy the buffet with free-flow of soft drinks and juices for S$128++ per person. Children aged three to 12 years pay $58++ each.

To summarize: The range isn’t the most extensive spread among the various hotel brunches I’ve tried. However, what I like is that I managed to try nearly 90% of the spread, and I enjoyed nearly everything I tried. The ingredients are premium and super fresh.

Here, you’re paying for quality. I guess I’ve come to the age where I’d rather pay for a smaller but quality spread, rather stuff myself silly with a huge but average-tasting buffet.

Warning: Bumper crop of photos ahead; 32 images to be exact. Feast your eyes on the food porn!

Seafood on ice

Seafood on ice

At the entrance, you’ll be greeted with ice carvings and fresh seafood on ice.

Alaskan King crab; mussels, crayfish

Alaskan King crab; mussels, crayfish

Seafood on ice part 1/2.

Prawns; scallops; Boston lobster

Prawns; scallops; Boston lobster

Seafood on ice part 2/2.

Oyster bar

Oyster bar

Feast on Fine de Claire, Tasmanian and Fanny Bay Oysters shucked oysters.

Mussels cooked to order

Pot-steamed Australian Mussels in Sauce à la Mirepoix

Cooked to order mussels.

Antipasti

Antipasto and fresh salads

You can assemble your own antipasto plate with items like marinated and stuffed vegetables…

Olives

Olives

…as well as olives.

Gourmet cooked salads

Gourmet cooked salads

The duck rillette (centre top) is a must-try!

Asian appetizers

Asian appetizers

On to the Japanese section, starting with appetizers like marinated octopus.

Sushi

Assorted sushi

Popular sushi items: Inari, unagi, tamago, ebi, salmon, tuna, wakame, futomaki and California maki.

Soba and udon

Soba and udon

Assemble your own chilled soba or udon (dashi stock on the left).

Sashimi

Sashimi

The sashimi items are kept fresh in the chiller and sliced upon request.

Hot dishes, charcuterie, cheeses

Hot dishes, charcuterie, cheeses

Here’s the hot dishes, charcuterie and cheeses sections.

Chicken

Chicken roll?

The hot dishes were quite underwhelming. Here’s some stuffed chicken roll thingy…

Scallop & prawn

Scallop & prawn

…and some scallop and prawn in saffron sauce thingy…

Grilled codfish

Grilled codfish

…and grilled codfish (too dry).

Cold cuts

Cold cuts

The charcuterie selection was very good. I liked the smoked duck, chorizo, Wagyu beef pastrami, salami, smoked pancetta, honey baked ham, and leg of Jamon Iberico de Bellota.

Cheese counter

Cheese counter

Not impressed by the cheeses. Then again, I’m not a fan of cheese, heh.

Roast beef

Roast beef

On to the live stations, beginning with roast beef and foie gras station.

Roast beef & foie gras

Roast beef & foie gras

Pan-seared foie gras on toasted brioche and onion confit — this was spectacular! The roast beef — juicy, tender, with nice bite — is also excellent.

Pasta station

Pasta station

The pasta station is another popular choice. Choose from chilli crab linguine and lobster cheese ravioli. I didn’t try the ravioli, but the chilli crab linguine is yummy!

Eggs

Eggs-cellent!

The eggs station features eggs Benedict with smoked salmon with Hollandaise as well as eggs en cocotte with caviar. Both were perfectly executed.

Cake counter

Cake counter

For desserts, there’s over 20 items to satisfy your sweet tooth!

Mini macarons

Dessert tower

From mini macarons, cakes, mousses, cheesecake…

Chocolate fondue

Chocolate fondue in the background.

…to fruit jelly and chocolate fondue.

More desserts

More desserts!

There are tarts too!

Ice cream bar

Ice cream bar

Don’t miss the ice cream bar! There were four flavors the day we went: Black sesame; coconut; hazelnut truffle; and vanilla.

Fresh fruit

Fresh fruit counter.

The dazzling fruit display has premium fruits like gold kiwifruit and red dragonfruit.

Love the cakes

Love the cakes!

For the desserts, I enjoyed the ice creams and cakes the most.

Crepe Suzette

Crepe Suzette

There’s also crepe suzettes prepared at your table!

I think I managed to capture nearly 90% of the buffet spread. Looking at the pictures is making me hungry again!

Live music

Live music

The ambience was immensely enhanced by live jazzy music.

For reservations or more information, call +65 6825 1008.

“The Art of Sundays” Champagne Brunch
Lobby Lounge, InterContinental Singapore
80 Middle Road
Singapore 188966

URL: http://www.intercontinental.com/singapore

FaceBook: https://www.facebook.com/ICSingapore

Many thanks to InterContinental Singapore for the invitation.

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Comments

  1. Betty says

    Julia, you take wonderful pictures of the food there. Such details when it buffets. I have readed other blogs like one from Canada. They only take pictures of food they took to eat and that buffet lack of details for bloggers to look at. Your great!

    • says

      Thanks, Betty! I think I spent at least 6 hours writing this post – 3 hours to edit the photos, and another 3 hours to write! Glad you enjoyed reading the article. 🙂