From carefully curated canapés to endless exquisitely plated desserts, JW Marriott Singapore South Beach proudly present an exciting showcase of hospitality through their passion for food.
Visit exciting dining hot spots where the chefs and bartenders on show serve up tantalising meals daily.
Open throughout the day and boasting live cooking experiences for breakfast, lunch and dinner, this vibrant restaurant also includes a tantalizing buffet.
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Treat yourself to a grand buffet at an award-winning buffer restaurant at JW Marriott, Beach Road Kitchen. It has got a vibrant vibe and the best meal to have here is a champagne brunch. They have plenty of choices for salad, seafood, soup, pizza, as well as treats fresh from the patisserie. Relish piping hot dishes at the dedicated noodle station, charcoal grill, carving table and wok flambe. They’ve got vegetarian options available and staff will be more than happy to assist you with it.
Could this be the best Champagne Brunch in Singapore?
Winston Churchill’s favourite Champagne was Pol Roger - although your journalist is more fond of Billecart-Salmon. It is claimed that between 1908 and 1945 Churchill had over 40,000 bottles of Champagne opened for him. His daily routine was alleged to have consisted of a large breakfast at 7.30am, a weak whisky and soda at 11am and champagne with his lunch.
As someone who enjoyed so much Champagne, it is perhaps not surprising that he has quotes attributed to him about the drink. One has a touch of Lily Bollinger - who was the head of the Bollinger Champagne business: “Champagne. In success you deserve it and in defeat, you need it.”
Fortunately Singapore is inundated with some excellent Champagne brunches, making competition very fierce. As most seasoned readers will know, brunch - a portmanteau of breakfast and lunch - is regularly accompanied by some form of alcoholic beverage served with it - usually champagne. Brunch originated in England in the late 19th century - how typically Victorian! - and became popular in the United States in the 1930s.
When arriving at the Beach Road Kitchen, the diner is confronted by a formidable buffet. The spread includes an enchanting selection of local and international delicacies - celebrating freshness in its offerings and a wide variety of live stations with chefs in attendance.
The amount of shellfish is overwhelming and it is all beautifully presented. It is all so fresh that I am sure that a couple of the crustacea twitched, but while all prepared to perfection, sadly it was missing the spicy chutney relish usually found at these kinds of offerings. The meats were all, again, cooked perfectly, but as an Englishman, I do expect some sort of hot gravy to go with meat. The cheeses were simply epicurean, as was the anti-pasti.
Amazing Normandy oysters were delectable and were washed down beautifully with a fine Moët Chandon 2012 Extra Brut Grand Vintage - which is showing well, unfurling in the glass with an expressive bouquet of ripe yellow orchard fruit, peaches, toasted nuts, warm bread and honeycomb.
On the palate, the Moët Chandon 2012 Extra Brut Grand Vintage is medium to full-bodied, broad and fleshy, with a tangy but ripe core of fruit, nicely integrated acids and a pinpoint mousse, concluding with an attractively fruit-driven finish. The 2012 reflects both the concentration of the vintage and Moët's push for riper fruit, and it is already quite accessible.
The lobster thermidor was a little disappointing and would have benefited from not being tepid. And while an attempt at Laksa was appreciated, we are a tough crowd - and it didn't contain enough coconut milk.
The string balloon lady was extremely charming and made those reviewing this fabulous champagne brunch amusing little objects d'art - my son loved his golden crown - as modeled by Expat Choice founder John Gordon.
Unlimited bubbles with fine cheeses, premium roasts and seafood all came in at a very competitive $168++ per person. Sundays from 12 pm to 3 pm. Worth recalling that Churchill also said: “Remember, gentlemen, it’s not just France we are fighting for, it’s Champagne!”
Winston Churchill’s favourite Champagne was Pol Roger - although your journalist is more fond of Billecart-Salmon. It is claimed that between 1908 and 1945 Churchill had over 40,000 bottles of Champagne opened for him. His daily routine was alleged to have consisted of a large breakfast at 7.30am, a weak whisky and soda at 11am and champagne with his lunch.
As someone who enjoyed so much Champagne, it is perhaps not surprising that he has quotes attributed to him about the drink. One has a touch of Lily Bollinger - who was the head of the Bollinger Champagne business: “Champagne. In success you deserve it and in defeat, you need it.”
Fortunately Singapore is inundated with some excellent Champagne brunches, making competition very fierce. As most seasoned readers will know, brunch - a portmanteau of breakfast and lunch - is regularly accompanied by some form of alcoholic beverage served with it - usually champagne. Brunch originated in England in the late 19th century - how typically Victorian! - and became popular in the United States in the 1930s.
When arriving at the Beach Road Kitchen, the diner is confronted by a formidable buffet. The spread includes an enchanting selection of local and international delicacies - celebrating freshness in its offerings and a wide variety of live stations with chefs in attendance.
The amount of shellfish is overwhelming and it is all beautifully presented. It is all so fresh that I am sure that a couple of the crustacea twitched, but while all prepared to perfection, sadly it was missing the spicy chutney relish usually found at these kinds of offerings. The meats were all, again, cooked perfectly, but as an Englishman, I do expect some sort of hot gravy to go with meat. The cheeses were simply epicurean, as was the anti-pasti.
Amazing Normandy oysters were delectable and were washed down beautifully with a fine Moët Chandon 2012 Extra Brut Grand Vintage - which is showing well, unfurling in the glass with an expressive bouquet of ripe yellow orchard fruit, peaches, toasted nuts, warm bread and honeycomb.
On the palate, the Moët Chandon 2012 Extra Brut Grand Vintage is medium to full-bodied, broad and fleshy, with a tangy but ripe core of fruit, nicely integrated acids and a pinpoint mousse, concluding with an attractively fruit-driven finish. The 2012 reflects both the concentration of the vintage and Moët's push for riper fruit, and it is already quite accessible.
The lobster thermidor was a little disappointing and would have benefited from not being tepid. And while an attempt at Laksa was appreciated, we are a tough crowd - and it didn't contain enough coconut milk.
The string balloon lady was extremely charming and made those reviewing this fabulous champagne brunch amusing little objects d'art - my son loved his golden crown - as modeled by Expat Choice founder John Gordon.
Unlimited bubbles with fine cheeses, premium roasts and seafood all came in at a very competitive $168++ per person. Sundays from 12 pm to 3 pm. Worth recalling that Churchill also said: “Remember, gentlemen, it’s not just France we are fighting for, it’s Champagne!”
Same same but definitely different, Beach Road Kitchen is a boutique offering of the usual buffet brunch.
A Sunday Brunch that is well thought out, Beach Road Kitchen impresses with their selection and presentation of buffet favourites.
A warm welcome, a seamless walkthrough and introduction to Beach Road Kitchen greeted me on arrival. Check. The tone was set for what was to be a very pleasant Sunday brunch. I lie, it was amazing.
Presentation of Buffet - tactile use of space.
And what a beautiful presentation of the different stations. Of particular highlight - the temperature controlled cold room with alcoves for items such as the cheese, charcuterie, Japanese cold noodles, Fine de Clair oysters, sushi, sashimi that were all so beautifully plated. The space is really well-designed for an enjoyable, leisurely browse-through.
The Food is Excellent
Seafood and shellfish lovers, you have to check out their seafood station. Fresh and of high quality, the different types of crab, alaskan crab included, lobster, prawns, clams and mussels beautifully arranged on crushed ice definitely makes this station my favourite stop.
Carving station
I really couldn’t fault the meat section either, not with Beef Tomahawk, lamb biryani, ribs, lamb chops and a salt baked fish calling out to me.
Overall, a very well-balanced, well-represented array of food items that will have you eating for hours.
I particularly love the mix of unique local, Asian and international food items. The laksa was delicious, the Peranakan desserts were aplenty, the chili crab was sweet and savoury as expected. I even found some really unusual items such as Vietnamese pork terrine, Japanese cold noodles with choice of marinated clams and chilled tofu with century egg.
Beach Road Kitchen is definitely not your usual run-of-the-mill Sunday brunch, it is a boutique version of a buffet which ticks the boxes for quality, variety and ambiance.
I’ll definitely be back.
A Sunday Brunch that is well thought out, Beach Road Kitchen impresses with their selection and presentation of buffet favourites.
A warm welcome, a seamless walkthrough and introduction to Beach Road Kitchen greeted me on arrival. Check. The tone was set for what was to be a very pleasant Sunday brunch. I lie, it was amazing.
Presentation of Buffet - tactile use of space.
And what a beautiful presentation of the different stations. Of particular highlight - the temperature controlled cold room with alcoves for items such as the cheese, charcuterie, Japanese cold noodles, Fine de Clair oysters, sushi, sashimi that were all so beautifully plated. The space is really well-designed for an enjoyable, leisurely browse-through.
The Food is Excellent
Seafood and shellfish lovers, you have to check out their seafood station. Fresh and of high quality, the different types of crab, alaskan crab included, lobster, prawns, clams and mussels beautifully arranged on crushed ice definitely makes this station my favourite stop.
Carving station
I really couldn’t fault the meat section either, not with Beef Tomahawk, lamb biryani, ribs, lamb chops and a salt baked fish calling out to me.
Overall, a very well-balanced, well-represented array of food items that will have you eating for hours.
I particularly love the mix of unique local, Asian and international food items. The laksa was delicious, the Peranakan desserts were aplenty, the chili crab was sweet and savoury as expected. I even found some really unusual items such as Vietnamese pork terrine, Japanese cold noodles with choice of marinated clams and chilled tofu with century egg.
Beach Road Kitchen is definitely not your usual run-of-the-mill Sunday brunch, it is a boutique version of a buffet which ticks the boxes for quality, variety and ambiance.
I’ll definitely be back.
What's to say?! Delicious, yum, amazing!
