Easter Brunches and More to Savor in Singapore

Celebrate the long weekend with a gourmet feast at any of these seven high-end hotels across the Lion City.

Easter sharing platters at Alley on 25 in Andaz Singapore. (Photo: Andaz Singapore)

Andaz Singapore

This high-rise hotel’s 38th-floor steakhouse, 665°F, is offering a three-course set menu for lunch and dinner this Saturday (April 3) and dinner on Easter Sunday (April 4). Priced at S$234++ per person, the meal includes an appetizer of butter-poached lobster with deviled egg and roasted beetroot, followed by a main course of roasted rack of lamb, shared between three to four people, alongside roasted baby carrot and celery root with confit fingerling potato. Dessert is a “flower pot” of honey vanilla ice cream, brownies, and chocolate soil.

Another option is Alley on 25, where the Easter Extravaganza Weekend Brunch on the same days includes a selection of free-flow platters — choices range from seafood on ice (including Dutch mussels and French oysters) to carving boards loaded with assorted gourmet sausages and honey baked ham — as well as unlimited desserts and one à la carte dish at S$88 per person (food only). If free-flow Andaz Pilsner, prosecco, red and white wine, and soft drinks are included, the meal is priced at S$133++ per guest.

More information here.


The Knolls, the all-day dining venue at Capella Singapore. (Photo: Capella Singapore)

Capella Singapore

Families bound for Sentosa this weekend should consider booking a table for the four-course Easter Sunday Brunch at Capella Singapore’s all-day restaurant The Knolls. Offered only on April 4 from 12 p.m. to 3 p.m., the menu includes two kinds of appetizers: U.S. prime angus beef tartare featuring quail egg yolk confit served with baby cos and sourdough toast, and pan-seared jumbo scallop with Hokkaido sea urchin and morel mushroom ragout. For mains, diners can choose either herb-roasted milk-fed lamb leg sourced from the Pyrenees or Atlantic cod prepared two ways: pan-seared and brandade (salted cod whipped with potato and olive oil), plus ingredients such as piquillo pepper and Spanish saffron. The brunch ends on a sweet note with chocolate-and-hazelnut gianduja namelaka (extra creamy mousse).

This experience costs S$148++ for each adult, and paying an additional S$90++ per person will get you unlimited chocolate martinis, champagne, wine, beer, and non-alcoholic drinks. Kids aged six to 12 years old can dine at a special price of $48++, with complimentary Easter-themed activities such as egg decorating.

More information here.


Classic hot cross buns by One-Ninety at Four Seasons Hotel Singapore. (Photo: Four Seasons)

Four Seasons Hotel Singapore

Specializing in Provençal cuisine with an Asian twist, the Four Seasons’ One-Ninety brasserie is tempting gourmands with its Botanical Easter Sunday Brunch on April 4. Running from 12 p.m. to 3 p.m., the indulgent buffet will start off with premium seafood on ice, complete with Maine lobster, king crab, Avruga caviar, and diamond clams. Expect a dizzying array of appetizers: buffalo mozzarella, salmon tataki, and Mediterranean dips like hummus and baba ganoush are just a few of the dishes available. Then there’s a curated selection of cold cuts — wagyu beef bresaola, lomo, mortadella, and Parma ham — paired with cantaloupe.

On top of the entrées (choices include roasted spring chicken or sea bass), chefs manning a quartet of live stations will offer milk-fed lamb slow roasted for 72 hours, served with saffron rice; baked salmon coulibiac and clams in white wine sauce; applewood-smoked Peking duck; and slow-roasted wagyu beef rump. Guests are free to end the meal with a selection of 20 cheeses and then dessert. These range from ricotta cheese tarts to freshly baked Easter-themed cookies and cupcakes, Easter chocolate eggs, and hot cross buns. Prices start at S$148++ per adult and S$68++ per child (aged five to 12) including free-flow chilled juices. At S$198++, patrons can also enjoy unlimited Taittinger Brut N.V. champagne and selected red and white wines.

More information here.


A few of the festive dishes on offer at Grand Hyatt Singapore. (Photo: Grand Hyatt Singapore)

Grand Hyatt Singapore

With six show kitchens dishing up specialties from around the world, all-day eatery Mezza9 at the Grand Hyatt promises a feast for all ages. Begin your Easter Sunday brunch with Yarra Valley salmon caviar with deviled eggs, before devouring a grilled barbecue platter featuring porterhouse steak, lamb chop, half rotisserie chicken, and sustainably sourced yellowfin tuna loin. What’s more, hot cross buns and Easter-inspired treats are a given at Mezza9’s Signature Dessert Extravaganza. The Easter Sunday brunch is priced at S$108++ per adult; guests can pay an additional S$80++ each to enjoy free-flow Perrier-Jouët Blason Rosé champagne. Children aged four to 12 dine for the price of S$58++; the kids’ menu includes crowd-pleasers like cheeseburgers and grilled salmon.

Those in the mood for Italian can opt for a four-course set lunch or dinner at Pete’s Place from April 2–4. Patrons will feast on appetizers of caprese salad and 24-month-aged prosciutto de Parma before tucking into an entrée of breaded tuna with salad or roasted Australian lamb leg with rosemary gnocchi. A serving of colomba cake, a traditional Easter sweet bread topped with pearl sugar and almonds, rounds out the meal. The experience costs S$55++ per adult without alcoholic drinks and S$95++ with alcohol.

The Grand Hyatt’s poolside restaurant Oasis is also promising an indulgent Easter brunch spread (S$108 ++ per adult) with king prawns brought in straight from South Australia’s Spencer Gulf, served on ice, and a sharing platter of barbecued meats. Meanwhile, lobby lounge 10 Scotts is offering its own take on an afternoon tea set, with a sustainable seafood platter followed by dishes such as croque monsieur, New England clam chowder, and poached barramundi with vegetable escabeche. A cream cheese–frosted organic carrot cake, served with vanilla ice cream and a chocolate bunny figurine, provides a sweet finish. The Easter afternoon tea special is priced at S$68++ per person without alcohol and S$98++ with alcohol.

More information here.


Afternoon tea in the Raffles Hotel’s Grand Lobby. (Photo: Raffles Hotel Singapore)

Raffles Hotel Singapore

High-tea aficionados are well-advised to make a booking at the Grand Lobby, which will serve up an Easter afternoon tea set from 12 p.m. to 6 p.m. on April 2–4. Expect to see savory delights such as golden, buttery Monte Cristo puff pastry; smoked salmon and quail egg tartine; and lobster montaige with Kristal caviar, while sweet treats made by executive pastry chef Tai Chien Lin range from coconut mango passion fruit egg and carrot walnut cake to a decadent Easter egg–cupcake. Priced at S$88++ per person, the high tea set can be paired with one of two varieties of Billecart-Salmon champagne (topping up S$25++ per glass of champagne brut, or S$35++ per glass of champagne rosé).

Over at the Raffles’ outlet of Burger & Lobster, an Easter brunch menu will be available from 11 a.m. to 3 p.m. throughout the long weekend. Appetizer options include egg custard with lobster and truffle puree or seared Hokkaido scallops dressed in cream sauce and salmon roe. For mains, patrons can choose either a lobster-and-scrambled-egg taco or eggs Benedict featuring lobster, applewood-smoked bacon, avocado, and lobster bisque hollandaise. There’s only one dessert on the set menu: Belgian waffles with strawberry shortcake ice cream. Depending on what you order, prices for the three-course meal start from S$58++ excluding drinks.

More information here.


Sweeping views of the Singapore skyline await at Skai. (Photo: Swissôtel The Stamford)

Swissôtel The Stamford

Gourmet fare and sky-high vistas await at Skai, the contemporary grill perched on the 70th floor of Swissôtel The Stamford. On April 3 and 4, guests can treat their friends and loved ones to a decadent, swoon-worthy brunch. The meal begins with each person choosing one of four craft cocktails; every table will then receive a charcuterie board with chutney, plus platters of seafood on ice (crab, prawn, mussels, clams). This is followed by a parade of cold and hot plates. Appetizers include smoked duck with pear and pickled mushroom on quinoa, while crab eggs Benedict and Skai’s signature steak with hand-cut chips are just two of the must-order mains. Make sure to leave space for dessert: the selection here ranges from almond rice tarts and salted caramel macarons to mini hot cross buns and the specialty Snow Egg. Skai’s Easter brunches are priced at $178++ (per person) with Brut Taittinger champagne and S$198++ per head with Rosé Taittinger.

More information here.


Quiche and assorted cold cuts at The Fullerton Hotel Singapore. (Photo: The Fullerton Hotels)

The Fullerton Hotel Singapore

Families with ravenous appetites will not want to miss The Fullerton Hotel’s Festive Easter Brunch this Sunday. Available from 12 noon to 3:30 p.m. at Town Restaurant & Bar, the experience promises all kinds of free-flow dishes prepared à la minute. Hearty Easter specials include Spanish-inspired huevos rotos (literally “broken eggs”) tossed with piquant Basque chistorra sausage, Manchego cheese, and rösti, as well as platters of charcuterie and seafood (think snow crab, Tasmanian mussels, half a Maine lobster, and soy-marinated baby abalone). A few other all-you-can-eat highlights on the menu? Cantonese roasted duck and char siu, and charred paprika octopus, and assorted sashimi and maki.

Patrons should also order the Easter-themed dessert platter, which comes with hot cross buns and vanilla custard, rabbit-ear cupcakes, and mini chocolate eggs in a nest of calamansi and coconut. The experience costs S$142++ per adult and S$65++ per child, including unlimited chilled juices and soft drinks. For S$192++, each person will also get free-flow house wine, Veuve Clicquot N.V. Brut champagne, and selected cocktails.

At sister property The Fullerton Bay Hotel Singapore, a slightly different Easter brunch menu will be offered from April 2–4 (12 p.m. to 3 p.m.) at French restaurant La Brasserie. Huevos rotos and escargot are available as free-flow small plates, while the choice of mains include confit de canard, slow-roasted lamb chop, and wild mushroom risotto.

More information here.

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