One of the most ravishing choices you’ll find is what’s on the seafood station, particularly the Alaskan king crab served fresh with lemon and sour dressing. As you scrape the meat from the shell, the sweet and tangy crustacean meat combines well with the dressing and lemon, adding to the fresh flavors.
Chef Lamberto Valdez makes the most out of the buffet’s presentation by placing the sweet treats station immediately by the entrance, as if welcoming the guests to a world of exquisite culinary collections.
Some of the highlights from the appetizer station are the savory smoked salmon, tuna tartar, chickpeas, beef carpaccio salad and assorted condiments, as well as a most coveted garnish: premium French Sturia caviar. The grilled station features a number of savoury meats and fish, such as Kobe beef, grilled salmon, tuna, sea bass, duck, king prawns, and of course, you can have all that combined into a hearty portion of paella.
The pasta and taco section bring plenty of varieties for those partial to a lighter touches.
Favourite Feature:
One of my personal favorite offerings from the brunch selection is Bengawan’s pan-seared foie gras with apple compote with roasted shallots and apricot sauce reduction. While obviously French in origin, this particular foie gras took a more global turn with its herb-garnished presentation. In addition, my favorite cocktail, the Gado Gado Margarita, is also available in this brunch, offering a unique dining experience.
