Chef Eric Neo, Singapore’s first Nordic-Asia Culinary Ambassador appointed in 2018 launches a Sunday Champagne Brunch featuring Nordic cuisine at Intercontinental Singapore's Ash & Elm
The brunch spread is inspired by the culinary philosophy from the wintery Northern Europe regions, emphasizing locality and tradition.
Highlights from the menu include not just classic Nordic dishes but also the finest produce flown in exclusively from Iceland, Sweden, Finland and Norway as a result of collaborations between the food and culinary institutions of these regions.
A selection of Nordic Cheeses from Andre Farm, Jukolan Juusto and Farm House include the Andre Grand, Andre Excellent, Aito Cheddar, Brie de Meaux, Fourme D'ambert, Comte with Crackers, Lavosh, Fruit Paste and Dried Fruits.
The wood fired pizza at Ash & Elm features a Blood Sausage & Cheese Pizza selection and the Seafood extravaganza entices guests to sample free-flow Chilled Tiger Prawns, Black Mussels, Boston Lobster, Clams, Whelks, Scallop, Finnish Crayfish, Sweden Oysters on Ice all available with with accompanying Condiments and Sauces.
“The Nordic region is renowned for its fresh locally grown ingredients and preservation techniques. However, Nordic cuisine is still relatively unknown in Singapore – to date we have not seen many products nor dishes from the likes of Finland and Iceland, served on our tables or sold in stores. I believe more can be done to bring awareness to this exquisite cuisine, and enhance food diversity in Singapore at the same time”, says Chef Eric, who is also the President of Singapore Chef Association.
The Caviar & Roe display takes this brunch to an indulgent level offering Queen Kaluga Caviar, Ikura, Avruga, Wasabi Tobiko, Ebiko with Condiments and Blinis.
Expect a showcase of crowd favorites at Ash & Elm such as creamy langoustine soup, pan-seared Norwegian salmon with lemon-herb and butter sauce, and succulent beef wellington. Something, literally for every taste and every Palate
Those with a sweet tooth will not be disappointed by the variety of desserts such as Rhubarb Cake, Summer Berries Pie and Lingonberry Cream Brulee. Complement brunch with a handcrafted gin cocktail, Aurora, inspired by the Northern lights. Concocted using Metsis Gin, specially imported from Estonia for the brunch, it is available for top-up at $15 nett per glass.
The experience is further elevated with unlimited luscious caviar, premium seafood on ice, succulent roasts and Taittinger Brut Champagne.
- SG$$148 Includes unlimited Taittinger Champagne, cocktails, house wines, beers, soft drinks and juices.
- SG$$98 Includes unlimited cocktails, soft drinks and juices.
- SG$48 Includes unlimited soft drinks and juices.
All prices quoted are subject to 10% service charge and prevailing government taxes will be charged.
