The Hyatt Sunday Brunch

The Hyatt Sunday Brunch was recommended to me several times, so for Rachels 30th birthday celebration, we gave it a go.

They did not disappoint, we were spoilt with the normal selection of seafood, roast meats, cheese boards etc, but they had a few unique touches to their brunch. A satay station was a welcome introduction, there was actually quite a lot of open fires/bbq in the open kitchens, which gave the whole restaurant a great aroma. They also had a live fish station and a extensive sushi station.

We opted for the free flow option, (what else!) and the champagne on offer was Perrier-Jouet.

I have seen slightly better dessert stations at other brunches, however again the Hyatt put their own twist of things by offering something different, liquid nitrogen meringues!

Smokeys, Joo Chiat Place

I can not describe this place any better than their website.

"We prepare, smoke and slow roast the smoked selections using our secret blend of seasoning and wood chips, making the flavors unique to Smokey’s .  Using traditional American methods to smoke and roast the meats at very low temperatures, the cooking process can take several hours, 20+ hours in some cases! leaving the meat tender and bursting with flavor."

It's true the Beef rib I had was cooked for over 20 hours and it was so tender and very tasty.

We also, tried the soft shell crab, thats right, a whole crab deep fried. Soft shell crab is a crab that has recently shed it's hard shell for a their new one.  The new shell is soft and edible, perfect!

Khmer BBQ

5 different meats to cook on the coal fueled BBQ situated in the centre of the table. You will notice 5 little symbols sticking out of each of the pots of meat, each distinguishing what type of meat it is. We had, Beef, Ostrich, Kangaroo, Crocodile, and Snake.

Beef, Ostrich and Kangaroo were really tasty with a tender texture, whilst Snake was a bit tough and Crocodile was so tough you couldn't even bite through it. I think there is a reason why they are top of the food chain.