Kids would need babysitting on Sundays as the sophisticated cliques put on their best and strut their way to ‘Manhattan’ at Regent Singapore for Singapore’s first adults-only cocktail brunch.
(Read my review of Manhattan Bar here: http://melicacy.com/?p=7246)
New York’s venerable tradition of weekend brunches, pervaded with unlimited craft cocktails, beers, wines, and gastronomic pleasures, travels halfway around the world, fitting effortlessly into Singaporeans’ lifestyle.
Diners can indulge from 11.30am all the way till 3.30pm in the elegant and stylish setting of Manhattan, beginning with a breakfast series served shortly after you take your seat. The crisp-edged Silver Dollar Pancakes is exquisitely paired with caramelised apples and drizzled in bourbon maple syrup.
Manhattan Chef Nicholas Trosien shows off a creative take on the brunch classic Bacon & Egg, with a delicate soft-boiled egg breaded and fried till crispy and golden brown, paired with smoky bacon and salad of baby frisee.
After wakening up your palates with breakfast comforts, an elegantly presented buffet spread awaits. Food stations include salads and cold cuts, bagels, cheeses, fresh seafood on ice and classy desserts.
Compose your own salad with seasonal greens and craft condiments, and pair with black forest ham, lamb pastrami, smoked turkey or foie gras pate.
Bagels are a hit. Hand-rolled and baked fresh, the NY comfort classic gets a fresh spin with a creative repertoire of toppings and house-made cream cheese smears, such as cranberry cheese, blueberry cheese, blue cheese, sun dried tomato cream cheese and herb chive cream cheese.
Following through the ‘Manhattan’ spirit, a fine selection of American bivalves is presented, available in few varieties from the sweet to the briny. Delivered on a weekly basis, the varieties depend on season and availability; the ones we had last week were the North Bay Oyster and Malpeque Oyster. The oysters, freshly shucked, are plump, smooth and succulent.
On top of the ‘Seafood on Ice’ selection (think: Maine lobsters and crab), ceviches, Shrimp Cocktail and Alaskan King Crab Salad are some of the must-haves.
A range of cheeses takes centre stage in the Ingredients Room, featuring artisan American cheeses, fresh-baked pretzel bread and condiments.
Hot plates include the BBQ Pulled Pork Slider, comprising pulled pork cheek, coleslaw and butter pickles.
Smoked Foie Gras with barley, drunken Royal Ann cherry and tobacco onion ring
Order unlimited servings of the Barley Salad that comes with a slab of smoked foie gras and crispy tobacco onion ring. Free-flow foie gras is always a huge draw.
The NY Strip
Carnivores can chomp on the NY Strip –succulent peppercorn-crusted strip served with baby carrot and asparagus.
Dessert is no simple affair; lots of effort and thoughts have gone into the conceptualising and the makings.
Take this item for an example. It takes the form and colours of a burger, but the elements involved are on the sweet side: cookie, fruit, candy and chocolate.
The utterly moist and dainty carrot cake is given the thumbs up.
So is the dazzlingly presented Snickers Bar.
Chocolate Bacon Lollipop
Other sweet potentials include Lemon Cupcake, Ming Chocolate Cupcake, Blueberry Cupcake, Blueberry Coconut Cream, Bourbon Crème Brulee, and Lime Key Pie.
Sip on alcoholic libations throughout brunch. Beverages are divided into four categories: Punch & Bloody Mary, Cocktails, Wines & Beer and Champagne.
Drop by the Bloody Mary Cart to create your own concoction of Bloody Mary, which you can adjust the spice level to suit your palate.
This weekly brunch is set to impress and rouse.
Pricing: $150++ includes free-flow of craft cocktails, beers and wines/$195++ includes all the above, plus free-flow of Billecart-Salmon Brut Réserve Champagne
Opening hours: 5pm to 1am daily
Violet hour: 5pm to 7pm, Mon to Fri