Bottomless Brunch in Singapore: Basilico Saturday Brunch at Regent Singapore
PUBLISHED July 11th, 2019 05:00 am | UPDATED July 25th, 2024 02:00 pm
Regent Singapore is in an enviable position, as it’s home to many dining gems, including alumni of the Asia’s Best Bar award Manhattan and Summer Palace (where I saw Singapore’s PM Lee in the flesh for the first time). We can’t, of course, forget Basilico – the Italian culinary institution holding court on the second level. Basilico’s Sunday brunch has a legendary reputation around town, but their Saturday brunch hold just as much appeal for us.
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We like that those who enjoy a boozy brunch have more than a few options at Basilico. The all-you-can-eat is priced at S$83++ per adult (S$41.50++ per child), inclusive of free-flow Nordaq water, soft beverages and fresh juices, but there are three different price tiers for alcohol ranging from an additional S$44++ for free-flowing Prosecco, wines, and beers, to S$100++ for free-flow vintage champagne – the Duval-LeRoy Blanc de Blanc Grand Cru 2016 is well worth it – rose champagne, as well as premium wines.
What’s more, they’ve has recently introduced a Saturday Spritz station on the line-up, where guests can also enjoy spritzes made with Italian’s best alcoholic imports: Aperol, Campari, Mancino Vermouth, and limoncello. Personally, an Aperol Spritz is the way when it comes to whetting the appetite – something we needed with the extensive spread waiting.
If you’re a fan of the cured ham and cantaloupe combination, there’s no where else to have it besides Basilico. The sweet fruit is cut and served in large wedges on the line, alongside Italian cuts like parma ham, prosciutto, mortadella, and salami. We appreciate the effort to offer three types of tomatoes to go with the soft cheeses like Treccia, a braided version of mozzarella. Of the harder cheeses, what stood out were varieties I was trying for the first time: the gourd-like Caciocavallo that was dry and sharply flavoured, and the original Fontina Val D’Aosta with a creamy, nutty flavour.
Carb lovers have loads to savour at the counter of hot dishes. We almost cheered when we bit into the pasta; the team has shown us that it’s possible to have al dente pasta on a buffet line. There are four styles of pasta (and three types of pizza) every Saturday. The Penne with gorgonzola sauce and Spaghetti Amatriciana were especially good, so was the Beef Lasagne.
Other highlights of hot kitchen include the wonderfully textural roasted Porchetta with lentils and the carving station. The chili sea salt on the side brings out the juicy beefy flavours of the roasted beef sirloin, while the honey glazed ham needed little help, though you would probably want to try the four different mustards on offer.
We’re not the sort to leave plenty of room for dessert, but we did manage to try the Traditional Tiramisu. The coffee-chocolate ratio was spot on but the sponge was too dry (probably to account for the time it sits on the counter). The homemade lychee raspberry sorbet is a must and goes well with the Duval-Leoy Brut Rose Prestige, if you’re having some.
Basilico is located at Level 2, Regent Singapore, 1 Cuscaden Rd, Singapore 249715, p. +65 6725 3232. Saturday Brunch is available every week, 12pm–2.30pm.
