Singapore's most famous buffet, The Line at the Shangri-La Hotel, Singapore, has a new Chef de Cuisine Vincent Wong. In view of the F1 weekend in Singapore this month, Chef Vincent has prepared a special menu for this special occasion - foie gras presented TEN ways, 13 different types of fresh seafood on ice, 30 types of Old and New World cheese and most importantly, UNLIMITED servings of Perrier-Jouët Belle Epoque 2007.

Click HERE to read more about my experience in a Deluxe Pool View Room in the Garden Wing

Seafood Counter at The Line | Photo Credit: Shangri-La Hotel, Singapore — Seafood Counter at The Line | Photo Credit: Shangri-La Hotel, Singapore

For the seafood lovers, diners at this special F1 Sunday Champagne brunch will be able to enjoy 13 varieties of fruits de mer which include the following. Grand seafood presentations will feature fresh sashimi, Oyster Rockerfeller with France Prat Ar Coum oysters from Brittany as well as Lobster Thermidor.

Oysters (from Ireland, Sydney and France)
Crabs (Alaskan Red King, Alaskan Bairdi Snow and Sri Lankan)

Diners will also be able to indulge in foie gras presented 10 different ways and paired with ingredients like beech wood, figs, yuzu, Tahitian vanilla and even chocolate chips.

Roast Beef | Photo Credit: Shangri-La Hotel, Singapore — Roast Beef | Photo Credit: Shangri-La Hotel, Singapore

While The Line is well-known for the abundance of fresh seafood, meat-lovers will also be able to choose from a variety of cuts at the butcher's station which will also feature SIX different roasts.

48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust
Australian Stockyard Tomahawk Steak
200 Day Grain–fed Australian Stockyard Striploin Roasted Stockyard Beef Striploin with Truffle Jus,
Herb-crusted Lamb Rack and more.

Chef de Cuisine - Vincent Wong | Photo Credit: Shangri-La Hotel, Singapore

Cheese-lovers will not be left out of the fun as there will be a huge variety of hand-selected artisanal aged cheese from both the New and Old World.

No buffet is complete without an impressive dessert spread and The Line will most definitely blow you away with a dessert extravaganza of pastries, exquisite tarts and cakes, fruit trifle, Singaporean desserts and “kuehs” and ice cream overlooked by the Area Executive Pastry Chef Hervé Potus. Additionally, there is a frozen yoghurt machine for you to create your own froyo with over 20 condiments to choose from.

PRICES

S$388++
Adult
with unlimited Perrier-Jouët Belle Epoque 2007

S$158++
Adult
with unlimited Perrier-Jouët Grand Brut

For bookings, please call (65) 6213 4398 or email dining.sls@shangri-la.com. For instant online reservations, please visit http://www.shangrila.com/singapore/shangrila/dining.