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Champagne brunches are a quintessential Singapore experience, something unique offered here that we cannot experience back home. I’ve had more than my fair share of the classic champagne brunch buffets over the year, so of course I had concerns about how this treasured treat would revive itself in the new normal.
My first foray into the new style champagne brunches was at MO Bar at The Mandarin Oriental, fast becoming one of my favourite bars in Singapore. The first major plus for this experience is they offer it on both Saturdays and Sundays. This is genius for those of us with offspring ensuring we don’t miss out on the island’s exclusive champagne brunch happenings.
Unlike other hotels where the main breakfast dining room is used for the champagne brunch, MO Bar is taking it a step up with their plush, luxury lounge environment, breath-taking views and five star service experience. This is a champagne brunch setting fit for even the most discerning brunch connoisseur.
Comfortably seated, we are served our first glass of R by Ruinart champagne – a classic hand-picked Brut comprised of 40% Chardonnay, 49% Pinot Noir and 11% Meunier. The champagne is a vibrant yellow colour with golden reflections, sustained effervescence and a very persistent foam. A balanced yet full-bodied drop showcasing stone fruit and a long lingering yet fresh finish. For those after something packing a little more punch, a selection of MO Bar’s famous cocktails (don’t forget they are on Asia’s 50 Best Bars list) are on offer. No pre-mixed classic cocktails here, these are all curated works of art and science made to order from MO Bar’s exceptional team of mixologists.
The food menu provides some of the champagne brunch classics commencing with a seafood platter for each diner – fresh succulent seafood including seasonal oysters, prawns, deliciously sweet snow crabs and of course famous Maine lobster. From there, we each get to choose three of our favourite dishes to complete the experience – these are organised into categories of Starters and Soups, Rice and Noodles, Main Courses and Sweets. It is by not means an easy selection, with much table debate over who was going to order what ensuring we minimise FOMO.
I opted for the Tiger Prawns starter – cooked crispy, with masala mayo and curry leaves it was a mouth-watering explosion of Indian inspired flavours. As one of our guests proclaimed “if I was on death row, THIS would be my entrée” – testimonies don’t come much stronger than that. My main was the delicious Mo Bar Burger – available in plant or meat-based varieties, served with bacon, cheddar, lettuce and wedges. Dessert almost deserves its own article – these were exquisite works of art, commensurate with any Michelin star restaurant and we couldn’t decide whether we preferred the Gran Cru Chocolate (72% bitter dark chocolate mousse, cacao genoise and hazelnut praline feuilletine) or the Strawberry Vanilla Cheese Mousse (strawberry and vanilla mousse, strawberry marmalade, lemon pan de genes) – both indeed exceptional.
Rounding out our brunch with a few more of those delectable cocktails we all agreed it was a magnificent brunch experience and well worth the $98++ price (add-on $58++ for champagne and selected cocktails). Adrian and the team at MO Bar sure know how to deliver some of Singapore’s best food and beverage experiences.
MO BAR’s Weekend Brunch is available every Saturday and Sunday from 12 – 2:30 PM (S$98++ per person), the brunch offering begins with the bar’s signature Seafood Platter featuring seasonal oysters, prawns, snow crab and Maine lobster.
From there, guests can choose three dishes from a selection of Starters & Soups, Rice & Noodles, Main Courses and Desserts. Highlights include favourites from MO BAR’s snacks menu such as the Tiger Prawns, cooked crispy with masala mayo and curry leaves and the MO BAR Burger with the choice of a plant-based or beef patty served with bacon, cheddar, lettuce and a side of potato wedges.
New additions are also available such as Cantonese Style Fried Rice, wok-fried Jasmine rice with prawns, vegetables, spring onion and fried egg, Braised Angus Beef Short Ribs with wine sauce, roasted mushrooms and mashed potatoes and Hong Kong Style Steam Cod, black cod fillet prepared with soy sauce, spring onion, vegetables and jasmine rice.
Complete the meal with a free-flow beverage package (S$58++ per person), and add on two hours of unlimited Champagne and selected cocktails from MO BAR’s award-winning cocktail menu.
INFORMATION
w. www.mandarinoriental.com/singapore/fine-dining/lounges/mo-bar
