MO Bar Introduces Saturday and Sunday Brunch from 12:00pm to 2:30pm

With a plethora of choice for the ever popular weekend champagne brunch on our little isle, there’s not much a need to return to the same place twice. Unless of course it’s a place as truly impeccable as MO Bar at The Mandarin Oriental.

 

It’s my third time indulging in their champagne brunch offering and it is always a divine experience. They just manage to get everything right – ambiance, service, food and drink, it is all outstanding and all well worth booking up your Saturday or Sunday for.

 

Our most recent experience showcased a special series of rum cocktails – from Don Papa Rum, a renowned Filipino rum brand. The story of Don Papa is quite well-known in the rum drinking circles — British-born Stephen Carroll founded a premium rum brand in 2012 at the heart of sugarlandia, Negros Island, and has grown it into a fine spirits company enjoyed not just in the Philippines but the world over.

 

Don Papa Rum, their aged flagship product with tasting notes of vanilla, honey and candied fruit was the basis for three refreshing, tropical cocktails. The Regine Highball with cucumber and ginger certainly had one reminiscing of colonial days gone past. The Papa Dionisio paired local flavours of Buko and Pandan while the Fruit Salad lived up to its namesake (and could have been a fabulous dessert) with Halo Halo and cream.

 

The classic components of the MO Bar Brunch are still there for all to enjoy, including the free flow of crisp and delightful R by Ruinart champagne and the well-thought out, delectable brunch menu that kicks off with a stellar individual seafood platter (almost enough for two in a plate for one!). Today I chose the Tiger Prawns starter (my staple entrée at this brunch) – cooked crispy, with masala mayo and curry leaves it was a mouth-watering explosion of Indian inspired flavours. My main was a melt in your mouth Braised Angus Beef Cheek with wine sauce, roasted mushrooms and mashed potato. To finish, the picture perfect Strawberry Vanilla Cheese Mousse (strawberry and vanilla mousse, strawberry marmalade, lemon pan de genes) delighted all my senses.

 

Adrian and the team delivered an exceptional brunch experience yet again and one that is well worth the $98++ price (add-on $58++ for champagne and selected cocktails). I will undoubtedly be back!

Onto the Volume 3 menu and the first highlight is the beautifully presented designer cocktail book (no QR codes thank goodness!). It’s easily the most impressive and artistic cocktail menu I’ve browsed through and similar to the previous volumes, takes the reader on a nomadic journey of South East Asia. Each of the 16 cocktails is associated with a South East Asian destination and the menu provides useful indicators of the alcohol strength, glass style, vessel size and key flavours – from herbaceous to spicy, silky to fragrant – there’s something to please everyone