Enter Your Email To Receive Our Awesome Newsletter
and stand a chance to win great prizes!

Video Credit: Insider TV

Champagne brunches are a quintessential Singapore experience, something unique offered here that we cannot experience back home. I’ve had more than my fair share of the classic champagne brunch buffets over the year, so of course I had concerns about how this treasured treat would revive itself in the new normal.

My first foray into the new style champagne brunches was at MO Bar at The Mandarin Oriental, fast becoming one of my favourite bars in Singapore. The first major plus for this experience is they offer it on both Saturdays and Sundays. This is genius for those of us with offspring ensuring we don’t miss out on the island’s exclusive champagne brunch happenings.

Unlike other hotels where the main breakfast dining room is used for the champagne brunch, MO Bar is taking it a step up with their plush, luxury lounge environment, breath-taking views and five star service experience. This is a champagne brunch setting fit for even the most discerning brunch connoisseur.

MO Bar

Comfortably seated, we are served our first glass of R by Ruinart champagne – a classic hand-picked Brut comprised of 40% Chardonnay, 49% Pinot Noir and 11% Meunier. The champagne is a vibrant yellow colour with golden reflections, sustained effervescence and a very persistent foam. A balanced yet full-bodied drop showcasing stone fruit and a long lingering yet fresh finish. For those after something packing a little more punch, a selection of MO Bar’s famous cocktails (don’t forget they are on Asia’s 50 Best Bars list) are on offer. No pre-mixed classic cocktails here, these are all curated works of art and science made to order from MO Bar’s exceptional team of mixologists.

The food menu provides some of the champagne brunch classics commencing with a seafood platter for each diner – fresh succulent seafood including seasonal oysters, prawns, deliciously sweet snow crabs and of course famous Maine lobster. From there, we each get to choose three of our favourite dishes to complete the experience – these are organised into categories of Starters and Soups, Rice and Noodles, Main Courses and Sweets. It is by not means an easy selection, with much table debate over who was going to order what ensuring we minimise FOMO.

I opted for the Tiger Prawns starter – cooked crispy, with masala mayo and curry leaves it was a mouth-watering explosion of Indian inspired flavours. As one of our guests proclaimed “if I was on death row, THIS would be my entrée” – testimonies don’t come much stronger than that. My main was the delicious Mo Bar Burger – available in plant or meat-based varieties, served with bacon, cheddar, lettuce and wedges. Dessert almost deserves its own article – these were exquisite works of art, commensurate with any Michelin star restaurant and we couldn’t decide whether we preferred the Gran Cru Chocolate (72% bitter dark chocolate mousse, cacao genoise and hazelnut praline feuilletine) or the Strawberry Vanilla Cheese Mousse (strawberry and vanilla mousse, strawberry marmalade, lemon pan de genes) – both indeed exceptional.

Rounding out our brunch with a few more of those delectable cocktails we all agreed it was a magnificent brunch experience and well worth the $98++ price (add-on $58++ for champagne and selected cocktails). Adrian and the team at MO Bar sure know how to deliver some of Singapore’s best food and beverage experiences.

MO BAR’s Weekend Brunch is available every Saturday and Sunday from 12 – 2:30 PM (S$98++ per person), the brunch offering begins with the bar’s signature Seafood Platter featuring seasonal oysters, prawns, snow crab and Maine lobster.

From there, guests can choose three dishes from a selection of Starters & Soups, Rice & Noodles, Main Courses and Desserts. Highlights include favourites from MO BAR’s snacks menu such as the Tiger Prawns, cooked crispy with masala mayo and curry leaves and the MO BAR Burger with the choice of a plant-based or beef patty served with bacon, cheddar, lettuce and a side of potato wedges.

New additions are also available such as Cantonese Style Fried Rice, wok-fried Jasmine rice with prawns, vegetables, spring onion and fried egg, Braised Angus Beef Short Ribs with wine sauce, roasted mushrooms and mashed potatoes and Hong Kong Style Steam Cod, black cod fillet prepared with soy sauce, spring onion, vegetables and jasmine rice. 

Complete the meal with a free-flow beverage package (S$58++ per person), and add on two hours of unlimited Champagne and selected cocktails from MO BAR’s award-winning cocktail menu. 

INFORMATION

a. 5 Raffles Ave 039797

e. [email protected]

t. +65 6885 3500

w. www.mandarinoriental.com/singapore/fine-dining/lounges/mo-bar

s. www.facebook.com/MOBARSG/

Comments

Rated
7.5
Rebecca
CONTRIBUTOR
13 comments
17 November 2020
Champagne brunches are a quintessential Singapore experience, something unique offered here that we cannot experience back home. I’ve had more than my fair share of the classic champagne brunch buffets over the year, so of course I had concerns about how this treasured treat would revive itself in the new normal. My first foray into the new style champagne brunches was at MO Bar at The Mandarin Oriental, fast becoming one of my favourite bars in Singapore. The first major plus for this experience is they offer it on both Saturdays and Sundays. This is genius for those of us with offspring ensuring we don’t miss out on the island’s exclusive champagne brunch happenings. Unlike other hotels where the main breakfast dining room is used for the champagne brunch, MO Bar is taking it a step up with their plush, luxury lounge environment, breath-taking views and five star service experience. This is a champagne brunch setting fit for even the most discerning brunch connoisseur. Comfortably seated, we are served our first glass of R by Ruinart champagne – a classic hand-picked Brut comprised of 40% Chardonnay, 49% Pinot Noir and 11% Meunier. The champagne is a vibrant yellow colour with golden reflections, sustained effervescence and a very persistent foam. A balanced yet full-bodied drop showcasing stone fruit and a long lingering yet fresh finish. For those after something packing a little more punch, a selection of MO Bar’s famous cocktails (don’t forget they are on Asia’s 50 Best Bars list) are on offer. No pre-mixed classic cocktails here, these are all curated works of art and science made to order from MO Bar’s exceptional team of mixologists. The food menu provides some of the champagne brunch classics commencing with a seafood platter for each diner – fresh succulent seafood including seasonal oysters, prawns, deliciously sweet snow crabs and of course famous Maine lobster. From there, we each get to choose three of our favourite dishes to complete the experience – these are organised into categories of Starters and Soups, Rice and Noodles, Main Courses and Sweets. It is by not means an easy selection, with much table debate over who was going to order what ensuring we minimise FOMO. I opted for the Tiger Prawns starter – cooked crispy, with masala mayo and curry leaves it was a mouth-watering explosion of Indian inspired flavours. As one of our guests proclaimed “if I was on death row, THIS would be my entrée” – testimonies don’t come much stronger than that. My main was the delicious Mo Bar Burger – available in plant or meat-based varieties, served with bacon, cheddar, lettuce and wedges. Dessert almost deserves its own article – these were exquisite works of art, commensurate with any Michelin star restaurant and we couldn’t decide whether we preferred the Gran Cru Chocolate (72% bitter dark chocolate mousse, cacao genoise and hazelnut praline feuilletine) or the Strawberry Vanilla Cheese Mousse (strawberry and vanilla mousse, strawberry marmalade, lemon pan de genes) – both indeed exceptional. Rounding out our brunch with a few more of those delectable cocktails we all agreed it was a magnificent brunch experience and well worth the $98++ price (add-on $58++ for champagne and selected cocktails). Adrian and the team at MO Bar sure know how to deliver some of Singapore’s best food and beverage experiences.
0  
0  
0  

Replies

Rated
7.5
Rebecca
CONTRIBUTOR
13 comments
28 October 2020
Did someone say champagne? Did someone say oysters? Could it be possible that these icons of glamour and pleasure (and two of my all-time favourite indulgences) are now available as a weekly Wednesday experience!?! Well it didn’t take much for me to dust off the high heels, don a classy cocktail dress (complete with suitably matching mask fashion) and head down to the vibrant, yet chic MO BAR at the Mandarin Oriental. With the warmest of welcomes, the lovely hostess showed me to our spacious and comfortable lounge seats and introduced the intoxicating MO BAR, highlighting its recent entry into Asia’s 50 Best Bars for 2020. My main thought at this point was why have I not been here before? A thought further cemented when I sat down to the stunning view of Singapore’s sparkling skyline. Seriously this place ticks all the boxes - chic yet trendy, views to die for, comfortable, spacious seating and the perfect ambience for intimate talks with friends or colleagues. But let’s not get ahead of ourselves – the making of any excellent bar is in the drinks (and food these days) so time to sample the wares. It seems we were in for a double treat – first up would be the Wednesday Champagne & Oyster experience followed by the Friday Gin & Seafood experience. An epic evening ensued... Now all champagnes are not created equal, some are bolder like Bollinger others lighter, think Laurent Perrier and yet others are bordering on perfection. Perfection is exactly what MO BAR serves up - the refined and regal “R de Ruinart” brut graces our glasses and tantalizes our tastebuds. Paired with a dozen fresh, plump and perfectly chilled oysters we slurped and sipped our way to gourmet heaven. I normally wouldn’t be one to discuss price at this point but it’s worth noting that this is an incredible deal - a dozen oysters each and 90 minutes of free-flow champagne (or cocktails) for $78++ (the going rate for only the oysters in many upmarket restaurants). How could this blissful experience be topped? With a nomadic cocktail journey around South East Asia of course. With travel firmly on the back burner for now - impeccably curated food and beverage experiences can be one way to grasp onto the adventures, explorations and exotic cultures we are missing. The team at MO BAR have literally taken this to the next level. They personally visited 11 destinations in the Pacific Ocean, Coral Sea and South East Asia to curate Volume Two of their cocktail book - a delectable selection of 16 cocktails using ingredients from each exotic destination. As an added bonus the beautifully illustrated cocktail book is skillfully organised according to alcohol content, lightness vs fullness and long vs short so even the most discerning cocktail connoisseur can order exactly what they desire. Some of my personal highlights were the signature Harvest Queen (from Ha Long Bay) - a candidate for world’s most beautiful cocktail with a stunning peacock image etched into the foam. I was also impressed by The Oriental from Bangkok - I am not normally a big whiskey fan but with pandan whiskey, mango and coconut they managed to create a smooth as silk blend with tropical yet nutty undertones. The Lantern (from Singapore) was another stand out - presented in a flashing blue vessel it paired gin, cucumber and chili chicken – as a delicious snack on top! Each cocktail comes with a story of the creative bar nomads’ journey and how it was inspired along the way. Post cocktails it was time to sample Friday’s Gin & Seafood experience – a luscious collection of the freshest prawns, snow crab legs and lobster where quality is paramount here. Paired with premium gins (I chose a local boutique Singaporean gin) – it was a delightful, refreshing and satiating affair (and at only $48++ again incredible value). It is fair to say, we were more than impressed with both of these experiences – from the service, the ambience, the quality of the drinks and food, it was all impeccable. My only trouble now is deciding which one I’ll be taking my girlfriends along to next – both wonderful, both premium and both worth every cent (and more!). Prices are subject to 10% service charge and 7% government tax. For further information, log on to www.mandarinoriental/singapore. Reservations can be made by emailing [email protected] or calling +65 6885 3500 ABOUT VIRTUAL ROOM Virtual Room is one of the world’s best team-based virtual reality experiences and is now in Singapore. Blending the escape room concept with a full 3D cinematic experience to deliver a unique, immersive and mind-blowing adventure. Played in groups of 2, 3 or 4 players where each player has their own dedicated room – you will talk to each other, walk around, bend, throw objects and collaborate together to solve the puzzles and challenges. Expat Choice readers enjoy a 15% discount when you book Virtual Room experiences with code EXPATCHOICE15 and receive a 15% automatic discount when booked online at https://singapore.virtual-room.com/booking/
1  
0  
1  

Replies

x
x