Located near the heart of Singapore's Central Business District, the Telegraph Hotel is a fantastic choice for those looking for a different weekend dining experience. Their Weekend Grill & Roast Menu, available every Saturday and Sunday from 11:30 am to 3 pm, is perfect for enjoying a leisurely brunch without breaking the bank.
From the moment you step into the hotel, you'll be impressed by the attention to detail and the charming atmosphere that creates a feast for both the eyes and the palate. The interior's eclectic charm adds an extra delight to the overall experience. With his impressive background at renowned establishments like Ritz-Carlton Singapore and Wynn's Resort Macau, Executive Chef William Lim (pictured below) brings a wealth of expertise. His passion and culinary genius shine through in every dish he creates.
The brunch menu at the Telegraph Hotel is not a typical buffet brunch; it's a carefully crafted culinary journey that delights the senses. Each dish is artfully presented and bursting with incredible flavours. Chef Lim personally explains each dish and offers personalised recommendations based on your preferences. It's like having your private food guru guiding you through the menu, making the experience truly memorable.
Now, let's dive into the mouth-watering offerings of the Weekend Grill & Roast. Meat lovers will love the succulent butcher cuts, including Beef Tenderloin, Black Angus Ribeye, and Striploin. The Tandoori French Poulet Tikka, Duck Leg Confit, Pork Tomahawk, and Char Siew Baby Back Ribs will satisfy your cravings if you prefer poultry and pork. Seafood enthusiasts have various delectable options, such as Sambal Skate Wing with Cincalok, Whole Sea Bass Bakar Balado, and Baked Cheesy Boston Lobster.
To complement your main course, there are various sides and sauces to choose from, including Truffled Mashed Potato, Herbs Roasted Potato, Rosti Potato, and Creamy Spinach. I usually pass on the creamy spinach served at almost every steak house, but on Chef William’s recommendation, I chose this as my side, and it was a cracker; genuinely creamy and buttery. And remember to save room for dessert! Indulge in the exquisite creations of Baked Kueh Bingka, Deconstructed Tiramisu, or Apple Crumble Cake—all priced at a reasonable S$6++ each.
Let's talk about the star of the show for me—the Pork Tomahawk. This flavour-packed rib cut will make your taste buds dance. The 300-gram serving of UK Berkshire pork is cooked to perfection and accompanied by luscious truffle jus or a sauce of your choice. The pork is expertly prepared and Frenched, and even with minimal fat, it remains juicy and tender. The knife served with the tomahawk is a beautiful work of art, adding to the overall dining experience.
Ok, now, let me share with you the Duck Confit masterpiece. It's a labour of love that takes a whopping 8 hours to prepare. Chef William starts by blending aromatic herbs and spices, infusing the duck meat with flavours like garlic, thyme, bay leaves, and black peppercorns. The duck legs are generously salted and cooked slowly, allowing the meat to absorb all the incredible flavours of the salt and herbs. Some may find it slightly salty, but that's the intended taste—a delightful element of saltiness that lingers in your mouth. Trust me, this duck confit is a must-try.
And remember to end your culinary journey on a sweet note with their exquisite desserts. Whether you choose the Baked Kueh Bingka, Deconstructed Tiramisu, or Apple Crumble Cake, you'll be treated to a delightful finale that satisfies both the eyes and the palate. So, what does a Deconstructed Tiramisu look like? As long as it tastes like tiramisu, how it looks is secondary to me. Surprise, surprise…Chef William’s wicked creation is a feast for both eyes and palate. A beautiful ending indeed.
Drop by every weekend from 11:30 am to 3 pm (last order at 2:30 pm) and savour the delicious flavours of their grill and roast dishes. Click here for table reservations
Please Note: Telok Ayer MRT (DT18) is a 3-minute walk away. Parking is available at Robinson Centre (61 Robinson Road) or Robinson Point (39 Robinson Road). Parking charges apply.
I highly recommend the Telegraph Hotel and its delightful weekend brunch to all my friends and family. As the Telegraph Hotel is in the downtown area of Shenton Way and Raffles Place, the restaurant is usually very well patronised on weekdays for the four-course set business lunch. It is a hidden culinary gem that offers a lovely experience for your taste buds and wallet. Let Chef William and his team take you on a flavourful journey that will leave you craving for more.
a. Robinson Rd, 35, Singapore 068876
e. reservations@thehoteltelegraph.com
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