Other than champagne, there is also free flow of fresh fruit juices such as Orange Juice.
Large varieties of bread and cheese. But diners will always steer away from carbo to get their money's worth in a buffet.
Really like this Focaccia bread with ham and cheese. Not many people tried this, but am glad I had a few pieces of these wonderful gems.
And of course, lot's and lot's of cured meat and hams.
The ham and meat station.
Vodka drinks were also served mixed with various other drinks and flavours.
After all these appetizers, we finally signalled the service staff to bring us our mains. Here is the Braised Wagyu Beef Cheeks. Both mains served with seasonal baby vegetables fricassee and fresh herbs. Soft and tender, proof that it was braised for many hours.
I also like my Roasted Welsh lamb rack, and it was cooked medium rare as requested. Tender and juicy.
The dessert buffet table looks much smaller than other buffet restaurants. But most of the dessert items were of high quality.
The chocolate deserts are highly recommended by me.
And this Rasberry dessert too.
Plus the Creme Brulee which was a hit among diners. Almost all were wiped off by hungry diners.
The most attractive dessert was from the mobile cooking station which moved from tables to tables.
Here, the manager prepared Strawberries in Liqueur over chocolate tart. It was both a feast for the nose and also the eyes, as big fire flames appears whenever the manager poured in liqueur over the strawberries over the cooking pan.
It looks good, but actually the taste was pretty average.
A four men band played light jazz thoughout the brunch, and we had a wonderful time here.
Brasserie Les Saveurs
29 Tanglin Road
The St. Regis Singapore