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Desserts were a pleasant way to wrap things up. Atsuki panna cotta came with red bean jelly and mochi. It’s mildly sweet and soft, easy to enjoy. Warabi mochi was just classic soft Japanese mochi with sweet red bean paste, light and chewy. The tempura banana was the most indulgent of the lot. Batter-fried banana with black sugar, gula melaka, coconut ice cream, and sago.
Overall, a decent finish to the buffet. Not the highlight but a sweet little send-off.
Each guest gets one main at the bottomless brunch and this miso char siew is bold and flavour-forward but also pretty rich.
Made with Kurobuta pork jowl, it’s glazed in a sweet-spicy honey miso, topped with chimichurri, garlic chips and served over wasabi cabbage for contrast. The flavours were layered and punchy but the cut was on the fatty side, more melt-in-your-mouth than meaty and a bit too much for my taste. If you’re into fatty pork and bold sauces, this might be your jam.
For the bottomless brunch buffet, mains are limited to one per guest and the unagi claypot makes that choice easy.
A glossy, caramelised slab of Japanese grilled eel sits over fragrant Hokkaido rice, cooked in a claypot that gives the grains a nice smokiness. The sweet-savoury glaze from the unagi seeps into the rice, making every spoonful rich and comforting.
The weekend Bottomless Brunch à la carte buffet was generous and varied, with plenty to please both raw seafood fans and those who prefer cooked bites.
Raw plates:
The mikan carpaccio was bright and refreshing, while the swordfish ceviche delivered a citrus kick balanced with fig and salsa. The sashimi platter (maguro, sake, hamachi, hotate) was fresh and clean, definitely a highlight for anyone who loves raw. The salmon mango salsa tacos were vibrant, with sweet mango lifting the fresh salmon, while the ahi tuna tacos paired creamy buffalo cheese and avocado against the tuna’s clean bite, all wrapped in wholegrain tortilla. The golden age roll is made up of seared mentaiko salmon with cucumber and ikura which felt indulgent yet balanced.
Cooked dishes:
The spicy chicken reaper was fiery and addictive, and the yakitori trio (momo, kawa, tsukune) brought smoky chargrill flavour, with the chicken skin skewer stealing the show. Mentaiko gems were pure comfort of crispy tater tots drenched in creamy mentaiko sauce. The amela tomatoes miso toast was fine but didn’t stand out compared to the stronger plates.
Overall, it’s a buffet that balances freshness with bold cooked flavours, making it easy to linger and enjoy a slow weekend brunch 》$68++ / Pax
22 September 2024
Okonomi Rosti 3/5
Unagi Claypot 2/5
Super tender, you can see it's cooked well. But marinade was really weak,not much crisp either
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