PUBLISHED November 30th, 2015 04:00 pm | UPDATED June 18th, 2020 05:47 pm
It is an undoubted fact that Singaporeans take food seriously. Some may even go as far as to label eating a ‘national sport’. But if there’s one place where the Usain Bolts and Cristiano Ronaldos of the eating world come together in a collective effort to exercise their Olympian appetites, it has to be at Shangri La Hotel’s The Line.
Seafood on ice
Home to a luxuriant spread of almost every kind of cuisine imaginable, The Line has upped the ante by making more than a few additions to its new and improved champagne brunch. The lavish seafood bar is unsurprisingly still one of the main attractions for diners, with a wide selection of crustaceans and mollusks there for the taking. Our recommendation? While both are available, forget about the Sri Lankan Crabs and make a beeline for the supremely fresh Alaskan Crab variety.
10 different types of Foie Gras
If you ever need a reminder of The Line’s opulence, just take a stroll down to the foie gras section of the buffet. Consisting of foie gras prepared in 10 different styles, this all-encompassing platter of extracted duck liver is part of new Chef de Cuisine Vincent Wong’s adjustments of The Line’s champagne brunch. Although vintage flavours such as Port Wine are a safe bet for first-timers, seasoned pros should definitely go for the Tahitian Vanilla and Chocolate Chip.
48-Hour Slow Roasted Wagyu Beef Leg
With six distinct types of roast delights, meat lovers will definitely be spoilt for choice at the Butcher’s Station. While the 48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust was a monumental disappointment – it was colossal in size but small on excitement, with the tediously dry texture being the major letdown – the other meat cuts were immeasurably more tasty, and our carnivorous hankerings were duly satisfied.
30 Artisanal Cheeses
The prelude to dessert began with a delectable selection of 30 Artisanal Cheeses, all of which went deliciously well with a refreshing glass of Perrier-Jouët Grand Brut. But to really indulge in the grandeur of this champagne brunch, do take your time to sift through the glorious collection of exquisite cakes and tarts. Our personal favourites? The petite tiramisu cup and the decadent lava cake.
Dessert counter
Even after many years, Shangri La Hotel’s The Line is one of the most popular buffet restaurants in Singapore and we know why. Even with new additions in the menu, the classic stations such as the seafood bar, the Indian section, and the Chinese counter are all top drawer, and testament to the consistency of The Line’s kitchen team. Our only regret is that we didn’t have an another tummy to fit all the extra goodness – so if you’re looking for a gut-busting Sunday brunch with the fam, you know where to go!