7 hours Ago
SUNDAY brunch blends the best of breakfast and lunch into a weekend indulgence. Unlike rushed weekday meals, it allows one to enjoy both food and company without worrying about time. Sunday brunch at The Brasserie of The St Regis Kuala Lumpur is a lavish affair like no other, offering a gueridon service where dishes are prepared and presented by chefs at the table.
This is not only charming but adds a personal touch to each course. Start off the experience with a wide array of fresh seafood and artisanal cheese at the buffet. The dishes with luxurious ingredients, served tableside, however, are the highlight.
These include Signature Roasted Duck Crown with Honey Orange Glaze, Roasted Salmon with Smoked Caviar Beurre Blanc Sauce, and Beef Wellington with Foie Gras and Mushroom Duxelle. Seasonal Truffle and Canapes. The succulent duck served with a rich glaze presents a lovely balance of honey with zesty notes of orange, and proved to be my favourite dish.
The crispy skin provides contrast against the moist, flavourful meat, making each bite a harmony of textures. Meanwhile, the delicate, orange-hued salmon paired with a buttery sauce infused with the smoky essence of caviar is another noteworthy treat. Then there’s the Beef Wellington with Foie Gras and Mushroom Duxelle, with tender fillet tightly wrapped in crisp golden pastry.
One has to take time to appreciate the amount of work that goes into making this marvellous showstopper. The brunch comes with a variety of alcohol – Champagne, sparkling wine, red wine, white wine, beer and cocktails. Non-alcoholic options included sparkling drinks, smoothies and chilled juices.
For those seeking an upgrade, there is the addition of “Exquisite and Elevate” offerings, comprising a four-course caviar or truffle set. This option transforms the spectacular brunch into an unforgettable culinary journey. Premium caviar (above) and beef Wellington.
The caviar set begins with the White Sturgeon Deluxe, Siberian Class and Beluga Siberian served with Moet & Chandon Brut resulting in a luxurious pairing of high-quality caviar and refreshing bubbly. Next is the Lobster Royale with Oscietra Caviar and Lobster Emulsion that combined sweet lobster with briny caviar for elegance in every spoonful. What then follows is the Seafood Cannelloni with Caviar Bearnaise Sauce, presenting delicate seafood-filled pasta that is creamy and indulgent.
The buttery, herb-infused sauce and luxurious caviar prove to be an ideal match. Lastly, the chef serves light Poached Apples with Apple Caviar, Lime Micro Sponge and Apple Sorbet. The sweet poached apples and tangy sorbet paired with playful textures of caviar and lime micro sponge make for a perfect finish.
The adventure with truffles begins with Seasonal Truffle and Canapes, offering bites of fresh truffle in finger food varieties. Following that is the Mushroom Royale with Seasonal Black Truffle and Truffle Emulsion, a mushroom custard enriched with earthy black truffles and finished with a luxe creaminess. Among the luxe offerings at The Brasserie.
The third course is Truffle and Onion with Truffle Cream Sauce and Shavings. In this dish, the chef pairs sweet caramelised onions with rich truffle sauce and fine truffle shavings to complement each other. Finally, the Dark Chocolate and Black Truffle Mousse, Hazelnut Praline, Chocolate Soil, and Cocoa Nib Ice-Cream make for decadent dessert choices.
From the first bite to the last, each moment is designed to delight the senses. There is also live entertainment to complete your chilled-out Sunday. The Sunday brunch is served from 12.
30pm to 3.30pm. It is priced at RM328nett per adult, and RM144nett per child.
Those aged below six eat for free with every full-paying adult. The brunch option with alcoholic beverages is priced at RM428nett per person. The caviar or truffle set served with Champagne is priced at RM988nett per adult.
THE BRASSERIE, Level 2, The St Regis Kuala Lumpur, Jalan Stesen Sentral 2, Kuala Lumpur. (Tel: 03-2727 6696). Email: thebrasserie@stregis.
com Business hours: 6.30am to 10pm. This is the writer’s observation and is not an endorsement by StarMetro.
.
