T. Dining by Singapore Tatler - - Indian -

Sun­day brunch is a drawn-out af­fair here—as it should be—thanks to its ex­ten­sive of­fer­ings and free-flow Veuve Clic­quot cham­pagne. The seafood se­lec­tion here in­cludes freshly shucked oys­ters, Alaskan king crab legs, king prawns and black mus­sels. Roasts are an­other Sun­day sta­ple, and the Edge’s shaved chuck roast with potato chur­ros and gar­lic aioli has good flavour, enough to sa­ti­ate any meat lover.

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