Hot Cross Bun Baked Pudding

Serves 6-10

Ingredients

• 6 hot cross buns • 600ml thickened cream • 4 free range eggs – yolks only • 75g caster sugar • Pinch of salt

Directions

• 50g flaked almonds • 30g sultanas • 50g unsalted butter, melted • 1 teaspoon vanilla essence 1. Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). 2. Cut the hot cross buns in half and brush each side with butter; then

close them up again. 3. Put into rectangular baking dish approximately 40cm by 20cm. 4. Whisk the egg yolks and caster sugar together until the mixture turns

pale and thickens. 5. Put the cream into a small pot on a low flame and gently bring to a boil, stirring along the way. Make sure the cream doesn’t burn on the bottom of the pan! 6. Once boiling, pour a small amount of the boiling cream over the egg

yolk mixture and whisk well. 7. Repeat with another small amount, and whisk well. Add the remaining cream and whisk again. Add the vanilla essence and salt, and whisk further. 8. Pour the custard mixture over the buns and let stand for six minutes

to absorb the liquid. 9. Sprinkle the sultanas and almonds over and around the hot cross buns. 10. Cover loosely with foil and bake for 15 minutes. 11. Remove foil and bake for an additional 10 minutes or until golden and

just set.

W Singapore – Sentosa Cove, 21 Ocean Way 6808 7268 | wsingaporesentosacove.com/thekitchentable

When:

Sunday from 12.30pm to 3pm

What’s popping: For $148, enjoy a free flow of red and white house wines, and cocktails; or add just $20 to enjoy unlimited champagne and access to the huge resort pool – a perfect spot for whiling away the afternoon.

Tucked in a quiet and exclusive end of Sentosa Cove, and overlooking the beautiful W Singapore pool, The Kitchen Table has such a relaxed tropical vibe that it’s akin to going on a quick getaway. Start in a healthy and guilt-free vein with an array of fresh juices and light salads, then move to the seafood spread on ice – we thoroughly enjoyed the fresh lobsters and mussels. There’s also a mini-selection of international delights like sushi and Peking duck; portions are small, so you can save your stomach for the best. Once you’re ready for the mains, hit the Indian food section, which was my favourite of the lot – flavour-packed butter chicken, freshly baked naan, fragrant biryani and an ultra-impressive whole tandoori cod.

If you prefer sitting outside, there’s an alfresco dining area where chefs barbecue all sorts of meats on a charcoal grill. The bratwurst we had was hearty, savoury and packed full of flavour, while the sweet and juicy grilled pineapples were a perfect complement to the smoky meat.

No buffet spread is complete without a glorious display of sweet treats, and the dessert selection offered here didn’t disappoint. Look forward to an endless supply of chocolates, macarons, mini-cakes and more. I absolutely adored the hazelnut tart, which had a strong nutty taste, and the dainty, bite-sized macarons.

Children of all ages are welcome here. Those below four years of age dine free, while it’s $48 for ages four to six and $68 for ages seven to 12. There’s also a kids’ corner, where the little ones can decorate cupcakes and tuck into kid-friendly bites like mac and cheese. The freshly spun candyfloss is a delightful post-meal treat – that’s if they’ve behaved well, of course!

The much-loved, four-hour Sunday Champagne Brunch (12 noon to 4pm) at Pan Pacific Singapore’s award-winning Edge restaurant gets an upgrade this month, now offering even more to enjoy with your free-flow Veuve Clicquot champagne. With an improved buffet line-up featuring seven interactive live food theatres and up to 16 stations serving signature dishes, the experience is sure to be bigger and better than ever before. And, it’s all accompanied by live music!

New menu highlights include porcini mushroom tortello with chopped truffles, chives and parmigiana crème, Tajima wagyu striploin and Iberian porchetta with crackling, among others. The new knife-shaved crudo bar offers Atlantic salmon with apple and wasabi dressing and torched mustardmarinated wagyu beef, alongside a decadent caviar bar and seafood on ice. Cheese lovers will appreciate the range of artisanal Irish cheeses now available at the “Farmer’s Cheese Theatre” – look forward to more than 30 types of cheese from some of Europe’s finest cheesemakers, as well as a scorched raclette cheese live station complete with traditional accompaniments.

There’s also an array of new desserts, from strawberry pistachio shortcake, gluten-free chocolate banana gateau and ivory popcorn verrine to a chocolate lava cake live station; little ones will surely love the new kids’ dessert station with its cotton candy, “Pierrot Gourmand” gummy display, chocolate fountain and soft-serve ice cream.

Brunch is $188 per person, inclusive of Veuve Clicquot Brut Yellow Label Champagne, a selection of red and white wines, draft beers, passionfruit mojitos, sugarcane with rum, champagne cocktails, fresh juices and soft drinks; or, top up to $208 for the Veuve Clicquot Rosé Champagne. Brunch is $128 per adult without alcohol, and $64 per child. Level 3, Pan Pacific Singapore, 7 Raffles Boulevard. 6826 8240 | edgefoodtheatre.com

Look out for our upcoming review of the refreshed Sunday Champagne Brunch at Edge!

When:

Sunday from 12 noon to 3pm

What’s popping: For $195, enjoy a great selection of wine, beer and the restaurant’s signature Bloody Mary, plus Perrier-jouët Grand Brut, along with your food; or top up to $395 to enjoy a really indulgent Krug Grande Cuvée, which starts with the sabrage ritual dating back to Napoleon. Sabrage is the French term for opening a bottle of champagne with a sabre, and it’s said that when Napoleon’s army returned home after a victory, this is how they’d celebrate. Instead of using a corkscrew, the soldiers simply took out their swords and struck them against the lips of the bottles, slicing off the corks. This art of champagne opening has become a ritual at the St. Regis.

With a gorgeous view of the pool and some live music, the ambience here is lovely; relaxed and charming, and it’s something a little different from any other brunch in town.

Here, starters and desserts are served buffet-style, while you can order mains off the menu; we especially loved the panroasted striploin, which was cooked to perfection. Other mains included ovenbaked salmon, pan- seared smoked turkey breast and wheat pappardelle pasta; the menu also features an “Eggs Made to Order” section. There’s a separate carving station that serves the most amazing roasted prime rib with Dijon mustard and beef jus, a foie gras cooking station, and a divine seafood spread of shellfish and sashimi, alongside cold cuts and antipasti. There’s really something for everyone.

During brunch, the chef sends out small bite-sized creations for diners to try, which is a lovely touch. Kids have a choice of cheesy penne pasta, snapper fish fingers and fried rice, in addition to the buffet spread. (Brunch is $75 per child.)

Psst! – Before brunch, don’t miss the complimentary hour of apéritifs from 11am to noon at Astor Bar!

Tower 2, Marina Bay Sands Hotel 6688 5657 | marinabaysands.com/adrift

When:

Saturday and Sunday from 12 noon to 3pm

What’s popping: Add on $70 to your $88 brunch bill, and you get a free-flow of five different types of rosé (including my absolute favourite, Miraval!), red and white wines, prosecco, Bloody Mary cocktails, watermelon mojitos, a “Ginza-style” fruit cocktail and Suntory draft beer, plus soft drinks. The bartender comes around with a cart to make sure your glass is constantly full, and your drink is served just the way you want it!

If you’re looking for a hotel brunch that doesn’t feel like a hotel brunch, this is your place. The naturally-lit, California- izakaya- inspired restaurant by award-winning chef David Myers has a relaxed, chic-and-casual atmosphere that’s perfect for throwing back cocktails and lingering with friends.

Grab a seat at the floor-to-ceiling “swing” booths by the window, and help yourself to a spread of delicious salads, fresh seafood, charcuterie and cheeses, fruit and sweets (the banana bread and chocolate pie were winners in my book). Mains are ordered à la carte and include some very strong menu choices – how good does ricotta pancakes with yuzu honey, vanilla persimmons and azuki bean ice cream sound?

Ultimately, I opted for the excellent wagyu cheeseburger with tomato jam, Gruyère, pickled jalapeños and a sunny-side-up egg, while my friend loved her generously portioned crispy chicken and sweet potato waffle with maple- umeboshi syrup.

Adrift gets bonus points for offering its brunch on Saturdays, too. That said, I’d suggest leaving the little ones at home for this one, as the menu caters more to an adult palate, and the vibe is tranquil.

Level 32, The Westin Singapore, 12 Marina View, Asia Square Tower 2 6922 6968 | thewestinsingapore.com/seasonaltastes

When:

Sunday from 12 noon to 3pm

What’s popping: For $148, you can luxuriate in free-flow Mumm Cordon Rouge Brut Champagne, wine, beer, cocktails and soft drinks. If you fancy just a small tipple, the $88 option includes a glass of any of the above. Children dine for $44.

Set high on the 32nd floor of The Westin, the spacious and contemporary Seasonal Tastes restaurant boasts panoramic views through its floor-toceiling windows across the CBD, Marina Bay and the South China Sea – I highly recommend reserving a window seat.

Whether you’re craving Asian, Western or something in between, there’s plenty of dishes to suit all tastes at the buffet spread. I made a beeline for the truffled baked eggs and the plentiful salad bar (and went back for seconds), while my other half started, as he always does, with a well-heaped plate of seafood: fresh oysters, Alaskan king crab, snow crabs and clams.

Signature main courses include the Australian tomahawk steak and the roasted chicken. The Italian section is also well stocked, allowing your choice of pasta, sauce and topping, from cheese ravioli to black truffle gnocchi, all cooked á la minute. The live grilling station is fun for the kids to watch, and you can try juicy satay sticks, and stir-fried meats and seafood cooked to your liking.

For me, the cherry on the top was definitely the dessert station (excuse the pun!). The assortment is just spot on – from sticky toffee and date pudding to strawberry rhubarb tarts, cakes, macarons, slices of white and milk chocolate with nuts, and much more. Kids (both big and small) will love the Italian gelato with old-school toppings (jelly beans and sprinkles, anyone?) – the sweetest way to top off a decadent afternoon!

Ingredients • 500g chicken breast • 500g spinach leaves or mixed salad leaves • 1 red onion, sliced • 1 sweet potato, diced into chunky pieces • 1 avocado, sliced and diced • 1-2 long red chillies, chopped (these have a little heat, so adjust to your liking; for a kick, add a small red chilli!) • 1 yellow or green capsicum, diced • 1 mango, diced • 1 teaspoon paprika (smoked, chilli or sweet are all suitable) • Chopped fresh basil leaves (a stick or two); set some extra aside for garnish • Salt and pepper

Ingredients for dressing • 1/3 cup olive or avocado oil • Juice of one lemon Directions 1. Season the chicken breast with salt, pepper and paprika. pan or grill, then slice it. Cook the chicken in a 2. Season the potato with salt and pepper,and cook in a pan 3. Mix the leaves, capsicum, or grill. Let potatoes cool. onion, basil, chicken, sweet potato Then add the avocado and and chilli in a bowl. mango. 4. Gently mix salad ingredients together and arrange on a salad 5. Season with salt and pepper, platter. and garnish with basil. 6. Mix the dressing ingredients together. Pour the dressing on,

Note: This recipe is gluten-free and can be suitable for vegetarians on the side; or, throw in some if the chicken is served quinoa instead!

Colonial Calling

From the 1920s through to 1949, around 378 colonial black-and-white bungalows were built surrounding the former Seletar Airbase to house Royal Air Force (RAF) personnel and their families. In fact, the splendid, two-storey, 45,000-square-foot colonial bungalow that now houses The Summerhouse and its ground-floor café Wildseed is the very space in which the RAF Tech Wing Commander stayed more than 80 years ago; thankfully, it has retained its original, colonial charm. This space, along with a a handful of other newly opened dining destinations, are part of The Oval, which, together with the Seletar Airport (formerly the Seletar Airbase), makes up Seletar Aerospace Park (SAP), spanning 320 hectares of land and infrastructure. In addition, SAP is currently home to more than 60 global and local aerospace industry players, and a thriving aerospace community of close to 5,000 professionals.