Reservations for the first SuperBrunch of this year were snapped up faster than Taylor Swift tickets, and it’s easy to understand why. With highlights like a 7-meter long seafood ice bar, a huge carving counter complete with a 40kg roasted ribeye tomahawk and much more, the 14th edition of The Ritz-Carlton, Millenia Singapore’s widely anticipated bi-annual SuperBrunch promised to be an gastronomic fiesta like no other.
The 14th edition of SuperBrunch came with 2 options: Option A (SGD 468/adult) for unlimited pours of sparkling Dom Perignon Vintage 2006, and Option B (SGD 288/adult) with unlimited pours of Moët & Chandon Grand Vintage Blanc 2003 and Grand Vintage Rosé 2002. Guests got complete access to all food stations at Super Brunch, which were crammed full of all kinds of tantalizing international dishes and desserts.
If you thought the last edition of SuperBrunch was crazy, wait till you see the scale of this SuperBrunch .
There’s almost too much food for you to devour, even within a 3 hour timeframe. We’ll throw out some of the specs: over 250 kg of assorted seafood (not including a whole tuna fish), 130 international cheeses and almost 30 different food stations.
With a supersized brunch of such a massive size and scale, you might be at a loss of how to begin. How does one tackle this beast of a buffet?
Not to worry, future SuperBrunch attendees. We’ve completely dissected the indulgent offerings, having scouted out the different sections and stuffing ourselves silly in order to provide you with the ultimate SuperBrunch game plan.
Themed Carnival Masquerade, the 14th edition of SuperBrunch had all the voltaic energy of a Brazilian festival, infused with a dark edge of mystic.
The atmosphere was electrifying right from the grand opening ceremony, with plumage-adorned samba dancers and a troupe of live drummers kicking off the event. Even past the opening performance, the lively atmosphere remained charged up, as the dancers made repeat performances at intervals throughout the 3-hour long event, accompanied by the live drummers.
We were also set to be bedazzled by a dashing tuxedo-clad magician, who performed close-up magic tricks for us at our table! As though we needed any more distraction from all that food.
From the get-go, I knew that this was going to be one unforgettable brunch.
The lobby of The Ritz-Carlton, Millenia SIngapore had been transformed into a micareta of stunning dessert towers, with a sleek cocktail bar set up in the middle. And it didn’t stop there. The entire SuperBrunch stretched from the sunlit Chihuly Lounge, all the way to The Ritz-Carlton, Millenia Singapore’s stunning Colony restaurant, with live stations and mind-blowing spreads along every step of the way.
It might not occur to you at first, but there’s actually a whole lot of strategizing required when it comes to taking on a buffet. Divided into sections based on the order of their consumption, I’ll be taking you through the very top highlights from this year’s SuperBrunch.
This guide will give you an idea on how you can truly maximize your gastronomical Super Brunch experience to make the most of your dollar. Without further ado, I present to you: Your Ultimate Guide To The Ritz-Carlton, Millenia Singapore’s SuperBrunches.
Chihuly Lounge will be your home base to kick start the feasting. If there’s one rule when it comes to buffets, it’s that you should always tuck into the good, not to mention expensive stuff first – and that’s a tactic that I’ve followed all my life.
The very first thing that caught our eye was the huge, sparkling block of ice that was piled high with all kinds of fresh seafood, from massive Mussels to plump Crab Claws.
If there’s one thing you should zoom in on first, it’ll have to be the huge Crayfish Halves. Never before had I tasted crayfish meat so succulent; it slipped right out of the shell. Dare I say, probably the freshest crayfish that I’ve ever had. Grab some of the extra-juicy Scallops while you’re at it too, still resting like pearls in their shells.
Hit up the oyster counter next, with freshly-shucked French and Canadian Oysters loaded into baskets for your picking.
We skipped over to the Colony Restaurant, where we were greeted with a huge selection of Japanese-style sushi, sashimi and canapé-sized appetizers all featuring one thing – fresh sashimi-grade fish.
The highlight of this section was the huge, impossible-to-miss 60-kilogram Bluefin Tuna, which presided over an ice bed scattered with every cut of maguro known to mankind, from deep-red Akami to creamy pastel-pink Otoro.
Over the course of SuperBrunch, a chef topped up the tuna sashimi selection by skillfully carving chunks from the giant tuna right before our eyes. We let the chef know that we fancied some creamy chutoro, and stuck around for some arresting knife action.
Load up on the hamachi and salmon belly slices while you’re here. The sashimi is all top quality: fresh, well-cut and melt-in-your mouth delicious.
Having carbs this early in a buffet is usually a no-no, but you can make an exception for the colourful Maki Roll creations and made-to-order aburi nigiri sushi. The flame-torched Mentaiko-Topped Salmon Nigiri was a smoky showstopper in itself.
Head back to Chihuly Lounge for the enormous slabs of roasted meats at the carving counter.
The winner of this section was undoubtedly the staggering 40-Kg Wagyu Beef Leg. Deep brown and herb-crusted on the outside, dark pink on the inside – request for a double order of this if you can. The meltingly-tender beef was packed full of juices, and went great drenched in the delicious sauce from the gravy boats lining the counter.
We ordered a slab of Suckling Spring Lamb next, which came with a beautiful crust, and was filled with a delicious nutty stuffing. This was lovely paired with gravy and a dollop of mint jelly.
Don’t skip the Baked Fish in Salt Crust, which is a must-try, especially with the creamy herb sauce available on the side. This interesting cooking method gives the fish meat a texture like no other; a morsel of this is firm at first bite, before melting on the tip of your tongue.
Next, we snagged an order of the heavenly, ultra-buttery Pan-Seared Foie Gras from the foie gras station located right next to the carving counter. This dish was so popular that the chef had to place a snap-order for more foie gras to be brought out halfway through the buffet!
While waiting for the seared foie gras, we pored over the colourful selection of Foie Gras Terrines. This unique sampler marries the richness of foie gras with non-traditional sweet pairings of fruit and chocolate; you can take your pick from tart gooseberry to dark chocolate.
Also at Chihuly Lounge was the live flambé counter, and trust me, the Red Prawns Flambeed with Cognac is an order that CANNOT be missed. The flambeed flayed giant prawns were the very definition of creamy and smoky, made extra-decadent with a kiss of cognac liquor. Self-control is definitely required at this station.
Next, we popped back over to Colony Restaurant, where we found an incredibly extensive Crab Station. With countless varieties of bite-sized crab creations, ranging from Stewed Crab Dumplings to umami Crab Bisque, grab a bite of everything to sample.
Out of all the delicious crab savories that we demolished, the Cereal-Crusted Crab Fritter canape was the star of the lot. This was served on a bed of savory-sweet black crumble, which had a flavor very much reminiscent of zi char cereal prawns, albeit more refined. Paired with an injection of light creamy sauce, this was crisp, juicy, and all kinds of addictive.
Take a well-deserved break from the food frenzy, and stroll down to the Cocktail Bar in the centre of the Lobby. With house pours of red and white wines, as well as bubbly Non-Vintage Moet & Chandon. If your stomach isn’t bursting at this point, you deserve a congratulatory pat on the back.
Try some of the more adventurous refreshments; SuperBrunch offers a line up of gorgeous cocktails that are all crafted to order. Let the bartenders know which drink you’d like, and they’ll whip it up for you in no time at all. Our favorite is a sparkling clear gold flake-topped Mojito concoction that was light on the palette, and exceedingly refreshing.
After giving your stomach a quick reset, you’re all set to get back into the swing of Super Brunch.
This time, start off with the platters of cold cuts and cured meats that line the hotel lobby. I could count over 20 different varieties, from bright Wagyu Beef Salami blossoms to thinly-shaved piles of Proscuitto.
Save space on your plate for a stopover at the spectacular Salmon Station. The Apple and Oak Smoked Salmon was a definite crowd-favorite, and with a plethora of other smoked salmon flavors to pick from, there’s something out there for all diners.
Your next stop should be the Eggs Counter. Get eggs done in any style, from simple Sunny Side Ups to super-stuffed Omelettes.
Let me introduce you to, the Steamed Onsen Egg. SuperBrunch’s onsen eggs come topped with luxurious garnishes such as Uni and Crabmeat, but the show-stopper here was undoubtedly the Onsen Egg with Shaved Truffles. This creamy-yolked slow cooked egg came topped with huge shavings of black truffles, which the chef sliced directly from a whole black truffle piece. You heard me.
You’ve vanquished the seafood and meats at this point, so now it’s time to hit up the carbs.
Over at the Colony restaurant is where you’ll find the noodle bar. You can decide between the equally popular Spicy Beef Brisket Soup and the Lobster Laksa, with the former being accompanied by hand-pulled noodles, worked by the astoundingly dexterous chef behind the counter.
The Lobster Laksa was top-quality. Rich and full-bodied from just the right blend of spices and fragrant coconut milk, the complexity in the spicy-sweet seafood-infused laksa broth stood out in each spoonful. Coupled with slippery smooth rice noodles and overflowing with practically an entire lobster, this local dish was a delight to savor.
The incredible Seafood Paella with Bomba Rice might stun you for a moment. The paella rice was intensely flavorful, and no matter how stuffed you are at this point, it’s near-impossible to stop at just one fluffy forkful.
Bejewelled with a mix of king prawns, mussels, and hearty chunks of grilled fish, you have to save some space for a serving of this. Share it with your table buddies if you must.
We saved the stopover at the International Cheese hallway for last, as a transition between the mains and the desserts. There’s a mind-boggling 130 different varieties of cheese, from sharp English Aged Cheddar, to delicate creamy Pave de Moutte from Provence.
As adventurous as you may feel, there’s almost no way you’ll be able to try every single cheese. My advice would be to stick to a category of cheese that you favor (soft milk cheese, blue cheese etc.), and work your way from there.
You’ve slayed the savories. Now, move on to wrecking the desserts. This SuperBrunch had sweet stations scattered throughout the main Lobby and inside Colony restaurant.
The maxim “Humans have a separate stomach for dessert” really does ring true. (You can even find a scientific explanation for this intriguing phenomena here!)
We found the breathtaking bakery section just around the corner from the cheeses, complete with flaky Fruit Puffs, chewy Stuffed Buns and Bread Rolls, as well as buttery French Viennoiseries (sweet rolls).
Don’t miss the spread of wild honeys and fresh honeycomb walls laid out above the pastry counters! Pair this with a slice of crusty Rye Bread, or drizzle it over a plate of cheese and crackers from the nearby cheese hall.
Chocolate addicts, this is your stop. The Colony Restaurant boasted a huge dessert selection, complete with all kinds of lavish chocolate treats. There were glass counters of whole cakes, glazed tarts and choux pastries, as well as a whole section dedicated to gorgeous mini-cakes and tartlets.
Needless to say, I love chocolate, and I can assure every chocolate junkie out there that you won’t leave disappointed. The Oreo Chocolate Cream Swiss Roll was meltingly-soft, with an addictive coating of fine oreo crumbs and a rich dark chocolate finish. Other notable mentions would be the crispy-fluffy Hazelnut Mousse Feuilletine Cake, and the luscious Double Chocolate Cake.
One of the best desserts from the wall of Dessert Jars was the Black Forest Gâteau. It’s difficult to find a good rendition of the German Schwarzwälder Kirschtorte (Black Forest Torte) in Singapore, but this deconstructed version surprised me. The balance between the feather light chocolate-infused whipped cream, melt-in-your mouth chocolate sponge and liquor-soaked maraschino cherry layers was on-point.
Taste The Rainbow With A Collection of Colourful Desserts That Are Almost Too Pretty To Eat
For the grand finale, we wandered over to the main Lobby and feasted our eyes on the rainbow of desserts. There were 6 towering dessert structures stylized in line with the Masquerade Carnival theme, and each was filled with an unbelievable variety of breathtaking individual desserts.
Don’t jump in right away, take a slow walk around the dessert set ups as you decide on what treats to get.
After your eyes have adjusted to all the colours, grab a plate (or three) and cherry-pick your favorites. Our strategy here would be to go for the prettiest looking ones.
What a sweet finish to a colossal SuperBrunch!
The 14th edition of SuperBrunch surpassed all my expectations, in terms of the spread and quality. The sheer variety of extravagant trappings, from free-flow Dom Perignon to the mega-feasts of seafood, was stunning in itself. Mixed with the numerous live cooking stations, intricately-crafted desserts, and elegant dining space, SuperBrunch is truly a spectacular food fiesta like no other.
Verdict: Worth every penny of the price-tag.
This super-event only happens twice a year, so if you want to secure tickets to the next SuperBrunch in October, do so ASAP, before they are all snatched up!
Address: The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue Singapore, 039799
The 14th edition of SuperBrunch was the first of The Ritz-Carlton, Millenia Singapore’s inaugural “Super Series”, which encompasses four super-massive events this year, with one event held in each quarter.
Lovebirds can look out for the second Super installment, “Memoirs of Love”, which will be The Ritz-Carlton, Millenia Singapore’s highly-anticipated annual wedding show. Guests will be presented with a monumental showcase of bespoke wedding craftsmanship, together with unique food and beverage presentations.
Save the date for “Memoirs of Love”, happening on Sunday, 3 April 2016 from 2 pm to 5 pm. For registration or enquiries, please call +65 6434-5021 or email tammy.ang@ritzcarlton.com.
The rest of the Super Series will consist of the next SuperBrunch, happening in October, and a mystery Super Event that even we don’t have the low-down on yet. Stay tuned for more details as they are released!
This post was brought to you by The Ritz-Carlton, Millenia Singapore.
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