Get ready
for the Supercharged your Sunday to power your week ahead. The ever
popular Conrad Centennial Singapore Sunday Brunch launch a new look
Sunday Brunch concept. Oscar's Supercharged Sunday Brunch available
from April 2016.
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| Seafood Bar |
From the
famous Seafood Bar, you can look forward to oysters from France,
Ireland and Canada freshly shuck together; Boston lobsters and other
crustaceans as well as fresh sashimi. I enjoyed the fresh lobster,
they are solid and brainy. The same as can be said about the oyster,
where the velvety texture just glide down in your throat.
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| Sashimi |
The
carving station offered US prime rib, whole suckling pig in three
different style rotated weekly, and the famous roast “London Duck”.
The prime rib is just sublime, the herbs seasoning infused well into
the tender, succulent medium rare cooked meat. During the tasting,
the suckling pig is roasted Mauritian style. It has a crisp paper
thin skin, tender and succulent meat, similar to the Spanish version
of suckling pig. For those who enjoy goose meat, I find the Irish
farm duck has a similar texture, except it does not have the gaminess
like the Asian duck. I personally still like the Asian farmed duck.
 |
| US Prime Rib |
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| Mauritian style Roasted Suckling Pig |
The Live
Stations provide me with one of the most memorable dishes. Pan-seared
foie gras with Fleur de sel vanilla salt, apple and passion fruit was
just simply delicious. Of course breakfast will not be complete
without eggs. The luxurious version here is organic soft poached egg
with cauliflower puree, sautéed spinach, foie gras and truffle oil
espuma. It is smooth, creamy with the delicious orange colour yolk.
 |
| Pan-seared foie gras |
There are
two other Live Stations that I did not manage to try. The Organic
pasta sections, which offer 2 type of pasta and risotto prepare a la
minute. While the Noodle bar offered Singapore all time favourites
such as Oscar's Laksa, slow cooked Beef Cheek Noodles, “Bak Chor
Mee” and many more. The noodle bar is placed on the outdoor seating
session, so you might have to look for it outside.
 |
| Live Station - Organic Pasta |
Executive
Chef David Laval with his team will also offer different crab
creations every week. During the tasting, I had Indonesian Crab
cooked with vanilla bean, ginger, flower lemongrass, chilli,
calamansi and curry leaf. The crabs was meaty and sweet, while the
spices really enhances the flavour of the crabs.
 |
| Indonesian Crab |
Hot meals
also include: wok fried beef cube with black pepper sauce; wok-fried
shrimp with Vietnamese flavours; roasted lamb leg filled with fruits,
nuts, and herbs; sous vide pork belly, sweet potatoes puree, coffee
and thyme juice. The beef cube and pork belly was tender and
succulent. Though it cooked differently, the spices both absorbs well
into the protein. The leg of lamb was tender but slightly dry.
Meanwhile, the prawns tasted fresh, with a hint of lemongrass with
highlight the traditional flavour of Vietnamese food.
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| Sous Vide Pork Belly |
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| Vietnamese Style Prawns |
To
highlight the new direction towards a balance diet, Oscar's has role
out the 4 metre-long salad bar, featuring 30 toppings including
organic chia seeds, Montmeorency cherries and red raisins; 10 small
plates and 8 different type of salad dressing. The healthy option
also come with Healthy Blitz, the freshly made shakes which feature
superfoods as well as healthy supplements as well. I tried the whey
protein powder with fresh mango blitz, it tasted like mango juice but
with a hint of bitterness in it.
 |
| 4 metre-long sald bar (Photo Credit: Conrad Centennial Singapore) |
 |
| Healthy Blitz |
For the
sweet finale, I manage to try the limited portion of sweet potato ice
cream which used liquid nitrogen. It almost tasted like normal ice
cream, however you can actually feel the fibre texture of the sweet
potato. I ate this together with the flambéed crepes suzette with
Grand Marnier, which has a sweet bitter taste to it.
 |
| Liquid Nitrogen Sweet Potato Ice Cream |
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| Flambéed crepes suzette with Grand Marnier |
Of
course, the endless row of sweet treats in Oscar's are not to be
missed as well, such as: salted caramel moosseline with pecan nut
biscotti; milk chocolate, pineapple, hemp seeds, nougatine and lemon
mango gelee; white chocolate tart; Oscar's black forest cake; and
coconut crunch and lime cured.
 |
| Desserts: White Chocolate & Salted Caramel Moose |
Overall,
it seems Oscar's has outdone itself again. If you ever wonder why you
need to book well in advance for Sunday Brunch in Oscar's, the
highlights of the dishes above has summed it all. So if you re
looking to “Recharge” yourself for the new week, check out
Oscar's Sunday Brunch.
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| Bread Station |
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| Cheese Station |
Oscar's
Supercharged Sunday Brunch
Sundays
12.30 to 15.30
Adult:
- S$98++ per person
- S$118++ per person (free flow of sparkling wine, house wines and selected cocktails)
- S$158++ per person (free flow of champagne, house wines and selected cocktails)
Child:
- S$40++ per child (6 to 12 years old) / Children aged 5 years and below dine for free.
Online
booking available here:
http://www.connoisseur.sg/oscars-sunday-brunch.html
Food &
Drinks: 8.5/10
Value:
9/10
Service:
N/A
Ambiance:
8.5/10
Budget
per Person: $81 & Above
Oscar's
2 Temasek Boulevard
Lobby Level, Conrad Centennial Singapore
Singapore 038982
T: +65 6432 7481
OH:
Open 24
Hours for A la carte menu
Buffet
Breakfast: 06.00 – 10.30
Buffet
Lunch: 12.00 – 14.30
Buffet
Dinner: 18.00 – 22.00
Supercharged Sunday Brunch: 12.30 – 15.30
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