The BRUNCH to beat all Brunches!

- by The Travelling Gourmet, on Sun Mar 28, 2010
5:48am PDT - Putting on the Ritz with Brunch…..
MESMERISED by the sight and smells of so much
super food at the Ritz Carlton Singapore "Brunch
78", I could not help but indulge to my palates’ delight
today, on Sunday 28 March, 2010! The food and drinks spread over 78
meters from the Chihuly Lounge to the Greenhouse Cafe! OMG! The
amount and superb quality of the food from Lobsters to Oysters to
Yabbies and Boston Bay Clams, Salmon, Caviar, Foie Gras with aged Balsamico, and get this…a whole
huge hind leg of Wagyu Australian beef slow roasted for 32 hours!
It weighed 40kg! It was as big as a 6 year old child! There was free flow of Moet & Chandon
Brut NV champagne and lovely effervescent M & C Rose 2003 as well as Caipiroshka
Cocktail with Smirnoff Raspberry Vodka. Gifted yet humble Pastry
Chef Terence Pang’s inspired creations suprised and delighted!
Just two gems were ultra-rich chocolate spheres with a smaller
sphere inside filled with chocolate mousse, and Raspberry
Millefeuille Cake with a small pipette of Kirsch liquer for you to
squirt into the cake before popping it into your mouth! My captivating companion was Tina of the Ritz Carlton’s MarCom department. The icing on the cake was a 3 piece Jazz combo playing immortal love songs like "La Vie en Rose" and "Besame Mucho" Now I am going for a jog and swim to burn some Calories!
{:-)
ENJOY!!! By Dr. Michael Lim The Travelling Gourmet who is a
renowned Travel, Food & Wine Writer/Editor/Chef.
super food at the Ritz Carlton Singapore "Brunch
78", I could not help but indulge to my palates’ delight
today, on Sunday 28 March, 2010! The food and drinks spread over 78
meters from the Chihuly Lounge to the Greenhouse Cafe! OMG! The
amount and superb quality of the food from Lobsters to Oysters to
Yabbies and Boston Bay Clams, Salmon, Caviar, Foie Gras with aged Balsamico, and get this…a whole
huge hind leg of Wagyu Australian beef slow roasted for 32 hours!
It weighed 40kg! It was as big as a 6 year old child! There was free flow of Moet & Chandon
Brut NV champagne and lovely effervescent M & C Rose 2003 as well as Caipiroshka
Cocktail with Smirnoff Raspberry Vodka. Gifted yet humble Pastry
Chef Terence Pang’s inspired creations suprised and delighted!
Just two gems were ultra-rich chocolate spheres with a smaller
sphere inside filled with chocolate mousse, and Raspberry
Millefeuille Cake with a small pipette of Kirsch liquer for you to
squirt into the cake before popping it into your mouth! My captivating companion was Tina of the Ritz Carlton’s MarCom department. The icing on the cake was a 3 piece Jazz combo playing immortal love songs like "La Vie en Rose" and "Besame Mucho" Now I am going for a jog and swim to burn some Calories!
{:-)
ENJOY!!! By Dr. Michael Lim The Travelling Gourmet who is a
renowned Travel, Food & Wine Writer/Editor/Chef.
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