Ms Skinnyfat

Sunday Champagne Brunch is no new concept but it's all about providing that quality experience to the diners. While Hilton Singapore may not have the most extensive spread, they make up for it in terms of the cosy ambience and quality selections in some of their a la minute sections. 

Highlights of the new buffet spread include live seafood, meat carving and grill stocked with fresh imported ocean catches, premium Australian cuts and gourmet delicatessen from Europe.
I typically start with the cured meats and cheeses and i was very happy at the Smorgasbord Station, which featured thinly-sliced à la minute charcuterie of imported whole leg Iberico ham, Lomo Ham and Saucisson sec cured meat.
I went absolutely crazy with the bleu cheeses! There are more than 20 types of cheeses specially flown in from Italy, France and Switzerland. Best bleu spread ever.
At the live Seafood Station, you get to taste sashimi and half shell scallops from Australia, Canadian-Maine Lobsters, yabbies (a type of crayfish) from Spain and shucked oysters from Australia, Canada and France. I skipped this section as they didn't smell too appealing. 

I thought the hot food fared better. With eight cooking stations, there is plenty to pick from. A la minute specialty dishes such as pan-fried foie gras with apple and passion fruit (really enjoyed the tartness but the foie gras was overcooked), fresh homemade Italian maccheroni pasta with juicy Maine lobster meat and yabbies...
And HELLO homemade Scotch egg with black truffle hollandaise! Even though some of my dining partners felt that the sausage crust was a tad salty, i thought it was perfect with the yolk (it's overcooked and they certainly could do better than that). The amount of sodium is perfectly acceptable if you think of it as a sausage #YOLO.

Hearty, meaty offerings include Australian grain-fed prime rib, honey mustard-glazed pork rack and slow-grilled herb-roasted baby fowl. 

I enjoyed the meats from the open-flame charcoal grills. Cuts of wagyu flank steaks, lamb chops and Rangers Valley grain-fed beef tenderloins are sizzled over white-hot charcoal. Do not go expecting medium rare meats though, they all turn fairly medium-medium done. Don't skip the delicious sides of vegetables like roasted tomatoes on the vine, caramelized pumpkin, and asparagus gratin! 

Dessert is a highlight at Hilton Singapore. 

With over 30 sweet treats like the luscious caramel hazelnut chocolate fountain -tears of joy-, cakes, mousse, tarts, pralines and macarons... it's pure heaven for the sheer amount of variety. 

The Hilton Singapore Sunday Champagne Brunch is available every Sunday from noon to 3pm, only at Opus Restaurant, located on the ground level.