Oscar's at the Conrad Centennial Singapore has just relaunched the Sunday Brunch experience with a greater variety of quality meats and seafood, Champagne, premium wines, beers (including unlimited Hitachino Nest craft beers) and access to the craft Gin & Tonic Bar. While there is no lack of Sunday Brunches in Singapore, Oscar's differentiates itself from the competition by offering not just variety but quality that you do not normally associate with buffets - the roasts, seafood and beverages especially are all proof to that. If you are serious about quality drinks and food, this is the Sunday Brunch to be at!
One of the first stations that Singaporeans look at for at any buffet is the seafood spread - you will not be disappointed here at Oscar's as you will be able to enjoy unlimited servings of Boston lobster, slipper lobsters and a variety of other seafood on ice.
Oyster-lovers will also be able to indulge in various different kinds of freshly-shucked oysters here at the Oscar's Supercharged Sunday Brunch - pair these with a flute of Laurent-Perrier Brut and you will have yourself a winning combination. The great thing about having quality seafood is the crowd that it attracts - since most diners pick these off the counter fairly quickly, the oysters are extremely fresh since they are freshly-shucked and replaced very quickly. If you are not too big on oysters, stick with the French oysters otherwise, I recommend giving the Irish ones a go!
Another station which is extremely popular amongst Singaporeans (especially) is the sashimi spread - here at Oscar's, you will be able to enjoy the usual salmon, tuna and swordfish but also other seasonal ingredients like squid (ika) which is uncommon in a buffet. Needless to say, only the freshest fish is served here and if you want a complete experience, opt for one of the craft beers from Hitachino Nest - these are served in a bottle but if you opt for the full Sunday Brunch experience, you will be able to enjoy as many as you want!
One of the dishes that I was really looking forward to was the Filipino-style Lechon de Leche - this is a brand new inclusion to the Sunday Brunch experience which is already fantastic with unlimited servings of the premium roasted "London Duck". Having tasted one of the best lechons in Cebu last year, I was really curious to see how this measured up to the 'original' one and the skin was absolutely delightful. Eat this dish on its own and forget about adding any sauce with it - the crisp skin and moist suckling pig underneath it is a match made in heaven. With that being said, I did find it rather different from the one I had in Cebu and my understanding is that different lechons are stuffed and made differently (even within the Philippines) so you definitely have to experiment in order to find the one you like the most.
Unlike Sunday Brunches in many other hotels, Oscar's take their wine selection very seriously and they do not serve house wines here - the labels do rotate from time to time so it could be possible for you to sample different wines if you do visit on different weekends. My glass of red came straight from the famous Margaret River in WA but it was not typical like those from the more famous vineyards like Leeuwin or Voyager Estate. I really enjoyed the Roasted Beef Rib Eye which was served alongside a variety of condiments and flavoured mustards - I prefer mine on its own served with beef au jus with a glass of red on the side.
Bread and cheese lovers will also be able to select from a selection of freshly-baked artisanal breads. There is also a 4 metre-long salad bar located opposite the breads and the Oscar's here at the Conrad Centennial Singapore is probably the only restaurant that I know of in Singapore to have such a dedicated section for salads - you may also choose to make yourself a plate of impressive caesar salad while you are at it.
Diners will also be able to enjoy an elaborate selection of antipasti and cold cuts here at Oscar's Supercharged Sunday Brunch. While I am personally not a huge fan of salads and antipasti, they did look pretty appealing and I would have been tempted to get some if not for the glorious meats on display.
Oscar's has also introduced a 'live' organic egg station (aptly named Eggs with Attitude) which features perfectly-poached organic eggs that is served with luxurious toppings like foie gras parcels, pulled braised brisket, pancetta or even the highly-prized mullet Bottarga.
Another new addition to the Sunday Brunch lineup is an outdoor charcoal BBQ Station where diners can order up hot-off-the-grill lobsters and prime cuts - number clips are available at each table and all you have to do is to grab one, head out, make an order and the freshly grilled meats will be delivered to you shortly. The noodle bar which serves up the signature Laksa and a la minute pasta is still available outside and is located directly from the BBQ station.
Once you are outside, make sure you check out the craft Gin & Tonic Bar which the Conrad Centennial Singapore focuses a lot on (especially with the amazing S$12++ promotion during happy hour at the Lobby Lounge). On top of craft G&Ts, diners will also be able to enjoy a liquid nitrogen Gin sorbet which can be finished with East Imperial tonics to create a unique G&T to remember.
The Sunday Brunch experience (S$168++) here at the Conrad Centennial Singapore's Oscar's could probably be one of my favourites. What it does not have in variety is made up by a solid selection of quality meats, seafood and beverage choice. Even though Champagne is generally my go-to drink in situations like these, I like how the Conrad Centennial Singapore has given me enough incentive to switch between drinks. The G&Ts are a beautiful addition to an indulging brunch but what stands out to me more is the position the hotel has decided to take with regards to the premium wines and beers on offer. If you are looking for a Sunday Brunch that serves good food and great beverages, it truly is difficult to go wrong with Oscar's.
This was an invited media-tasting session, though all views expressed are my own.