As I’ve previously written, I booked a flight to Singapore to do a staycation. My choice for the hotel couldn’t have been better—I stayed at the St. Regis Singapore, which is one of the city-state’s most exquisite hotels bar none. An integral part of the experience was Champagne Brunch at Brasserie Les Saveurs, which I was told is among the best—if not the best—Sunday brunches in Singapore.
But the experience doesn’t come cheap—at least by Filipino standards. The basic brunch with coffee and tea costs 148++ SGD (~5,300 PHP), while the one with soft drinks, juices, coffee, and tea costs 180++ SGD (~6,430 PHP). Those who want Champagne on top of the nonalcoholic drinks will be set back 195++ SGD (~6,970 PHP) or 395++ SGD (~14,110 PHP), depending on which Champagne.
With those premium prices, I was surely in for a treat, so I prepared myself. On Sunday morning, I opted to skip breakfast and asked for a late wake-up call instead; then before 11:00 AM, I started preparing for brunch, which was to start with complimentary aperitifs.
Happy hour was from 11:00 AM to 12:00 PM at the Astor Bar, a handsome space set in dark tones akin to the speakeasies of the 1920’s. The drink list included a number of liquors and cocktails, as well as a few non-alcoholic options. I didn’t want to get intoxicated that early, so I just went for a martini, and a Chilli Padi Mary, their local interpretation of the signature Bloody Mary.
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The brunch was officially opened with Champagne sabering, a St. Regis tradition. Afterwards, I was seated by the friendly host who happened to be Filipino just like the some of the waitstaff and the manager himself.
Brasserie Les Saveurs oozed with elegance and class—and it was stately. I thought the décor and the European flair were attractive, and the floor-to-ceiling windows the drenched the space in natural light, making it even more gorgeous.
As I sat down, I was asked to choose between the two Champagne offerings—either the Perrier-Jouet Grand Brut or the Krug Grande Cuvee NV. I went for the latter, which retailed for about 12,000 PHP (~240 USD) in the Philippines, and I loved it—so much so that they stationed a freshly-opened bottle beside my table. There was a selection of wines, soft drinks, cocktails, juices, and other beverages too.
The Champagne brunch comprised four elements: a conventional buffet, live cooking stations, an a la carte menu, and “pass-arounds.”
The buffet was bountiful. On one counter were different kinds of sushi and sashimi, while beside it was a range of seafood on ice—lobsters, Alaskan king crab, scallops, Sri Lankan crabs, mussels, king prawns, and oysters, among others. On the other end of the buffet, meanwhile, was a carving station that had crispy pork belly, roasted prime rib, and roasted leg of lamb.
There were separate sections for charcuterie, fine cheeses, breads, salads, and starters. And my sweet tooth was tempted by the multitude of desserts.
Not to be forgotten were the live cooking stations—one had foie gras with accompaniments, while another had blinis with poached lobsters, scallops, and a generous portions of Avruga caviar. I confess that I had more than one serving of both.
As for the made-to-order a la carte dishes, the menu had a selection of eggs like lobster omelet and eggs Benedict, as well as entrees like sea bream, Australian lamb, monkfish tail, and beef cheek.
I had the pan-seared sea bream, which was served with baby carrots, harissa couscous, and a lemon butter-coriander-orange sauce; and the red wine braised beef cheek, which was served with parsnip mousseline, roasted celery root, glazed beetroot, and braising jus. Both were excellent in taste and cooking, and the beef cheek was memorably tender.
The “pass-arounds,” which were small dishes, came one-by-one throughout the brunch. Starters and soup were handed out first, while desserts were served last. Unfortunately, I was unable to note the name of the dishes, but I do recall having tomato soup, king prawn, and churros with hot chocolate and sherbet.
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Plates of exquisite food later, I was full, happy, and somewhat inebriated because of the Champagne. I surmised it was one of the best meals of my life, totally worth the hefty price tag. I’d definitely treat myself to Sunday Champagne brunch at the St Regis Singapore again in the future.
BRASSERIE LES SAVEURS
The St. Regis Singapore, Tanglin Road, Singapore
Telephone: +65 6506 6860
Email: bls@stregis.com
Website: www.brasserielessaveurs.com
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