LUCE @ InterContinental Singapore - New Champagne Sunday Brunch That Celebrates The Concept of "Familglia"

LUCE at InterContinental Singapore introduces a refreshing Italian dining experience under the newly appointed Chef de Cuisine, Andrea Rossi. With over two decades of experience in esteemed kitchens, Chef Andrea has curated a luxurious buffet spread and an à la carte menu that celebrates the concept of "famiglia" (family), bringing hearty dishes that foster meaningful conversations and togetherness.

Seafood on Ice 5/5

Starting the Sunday brunch, the Seafood on Ice selection is unparalleled, featuring seasonal live oysters, Boston lobster, snow crab, black mussels, Australian yabby, tiger prawns, and sea whelk.

Sushi & Sashimi 5/5

The brunch also includes a stunning display of premium Sashimi and Sushi, showcasing the freshest catches.

Beef Pastrami and Provolone Cheese Croissant 3.8/5

House-cured Salmon Platter with Assorted Blinis 4/5

Artisanal Farmer Pork Terrine 4.8/5

One of LUCE's highlights is the Charcuterie Room, featuring an impressive Cold Cuts Station with Italian cured meats and an extensive Artisanal Cheese Selection. Notable cheeses include Taleggio, Gorgonzola Dolce, Provolone Piccante, Pecorino Toscano al Tartufo, and Ubriaco Al Whiskey. Thoughtful condiments and spreads like caramelized onions and fig jam complement the cold cuts beautifully. In the same room, Appetizers shine with the House-cured Salmon Platter with Assorted Blinis, enjoyed with Egg Mimosa and Crème Fraiche, and the Artisanal Farmer Pork Terrine, which pairs excellently with fig jam and caramelized onions.

Pinsas 4.5/5

LUCE's Roman-style Pinsas are a must-try, with eight selections available. Hand-stretched and served hot from the woodfire oven, they range from the classic La Margherita Classica and La Parmigiana to the Northern Emilia-Romagna inspired La Tartufata and La Mortadella.

Girelle di Pasta al Forno Emiliana 5/5

Fettuccine Truffle Alfredo 4.5/5

The curation of pasta dishes will satisfy all paste lovers. From the Emilia-Romagna region, there is a baked pasta dish - Girelle di Pasta al Forno Emiliana. The texture of the pasta was on point, delectable with a stuffing of ricotta and mascarpone cheese, green asparagus, and brown butter. Spaghetti di Gragnano alla Bolognese is a rustic and homely dish featuring spaghetti coated in savoury beef sauce. Do leave space for Fettuccine Truffle Alfredo, fresh pasta cooked ala minute in a Parmesan wheel, complemented by Truffle Cream Espuma or Roman Carbonara Espuma.

Assorted Meats 4.5/5

Live Stations are where you find savoury and succulent meats catering to all palates - Pollo Ripieno, a Tuscan-style rice-stuffed roasted chicken served with Nocellara olives, wild mushrooms and chicken jus. The Porchetta di Manzo e Salsa Verde is slow-cooked to achieve tender beef slices served with zesty salsa verde and potato fondant. Agnello al Forno is a roasted herb-marinated Lamb Saddle paired with Yorkshire Pudding.

Il Salmone al Vapore 4/5

Le Costine di Maiale in Umido 4/5

Le Mascagnine di Carne in Umido 4/5

La Salsiccia e Purea di Patata 4.5/5

Other Italian Specialties are aplenty too. Le Mascagnine di Carne in Umido is a flavourful handmade meatball in fresh tomato marinara. Le Costine di Maiale in Umido is an interesting dish that is new to me - Braised Pork Baby Ribs with Wild Mushroom and Red Wine Reduction. Dishes of more familiar flavours include La Salsiccia e Purea di Patata - Roasted Italian Sausage with Mashed Potato and Il Salmone al Vapore, a steamed Norwegian Salmon that is citrusy with Fennel, Dill and Sauce Vierge.

Lotus Leaf Wrapped Glutinous Rice 4/5

Dim Sum 3.5/5

The Asian selections were better than expected. Not only do you get to enjoy the hotel's Signature Prawn Noodle Soup, there are local delights such as Fried Seafood Hokkien Mee, Lotus Leaf Wrapped Glutinous Rice with Chinese Cured Meat, and Dim Sum Selection offering Pork Siew Mai with Crab Roe Spinach and Chicken Crystal Ball.

Banana Pound Cake 4.5/5

Dessert 4/5

The Dessert Station is the perfect end to the brunch. It offers a variety of sweets, including a Chocolate Fountain, Gelatos, Mini cakes, and Tarts. The Banana Pound Cake, made with caramelized banana, peanut butter, and buttercream, stands out as an indulgent highlight.

The Champagne Sunday Brunch is available every Sunday from 12pm to 3pm. Prices start from SGD38++ for children aged 3 to 5, SGD68++ aged 6 to 11, and SGD118++ per adult (includes free-flow soft drinks, juices, coffee and tea), SGD158++ (includes free-flow Prosecco, Peroni Beer and soft drinks) and SGD178++ per adult (includes free-flow Champagne or Italian Franciacorta, Aperol Spritz and selected cocktails and wines).

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


LUCE
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW line, DT Line)

Opening Hours:
Lunch: 12:00 pm to 2:30 pm (Monday to Saturday; last order at 2:00pm)
Dinner: 6:00 pm to 10:00 pm (Daily; last order at 9:30pm)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

LUCE @ InterContinental Singapore - Presents the Enchanting Banquet of Hoshena

Embark on a journey of culinary enchantment as LUCE at InterContinental Singapore unveils the Banquet of Hoshena, a mesmerising dining experience in collaboration with DITS ASIA group. Transporting guests into the magical realm of Hoshena, this immersive dining adventure unfolds with a captivating 7-course dinner set menu, where culinary artistry meets storytelling.

Available exclusively during dinner on Thursdays to Sundays, guests can choose from three enticing set menus: the Regular 7-Course set ($198++ per person), Vegetarian 7-Course set ($198++ per person), and Child 7-Course set ($158++ per person).

Pizza Souffle 3/5

The dinner begins with the Pizza Souffle, a tantalising symphony of sweet datterino tomatoes, mozzarella di bufala PDO, 24-month Parmigiano Reggiano, and fragrant Thai basil. Each bite is a delightful burst of flavours that sets the stage for the enchanting feast to come.

Textures of Celeriac 4/5

Delve into the Textures of Celeriac, a sensory delight featuring layers of celeriac, granny smith apple, Amalfi lemon gel, and delicate parsley micro cress. This dish offers a harmonious blend of textures and flavours that captivates the palate.

Angus Beef Tarta 4/5

Indulge in the Angus Beef Tarta, served atop a crispy shiso leaf tempura. The beef tartar, tossed in Katsuobushi vinegar and adorned with coriander cress and ginger mayonnaise, promises a flavourful and memorable dining experience.

"Sun" Raviolo 4/5

An absolute highlight of the menu, the "Sun" Raviolo enchants with its generous filling of Hungarian "Mangalica" pulled pork. Accompanied by three distinct condiments – Sichuan Pepper, timut Pepper, and Chilli Oil – this dish allows diners to customize their spice levels for a truly personalised culinary journey.

Pan-seared Halibut with Potato Gnocchi 3.5/5

Savour the Pan-seared Halibut with Potato Gnocchi, where perfectly cooked fish meets pillowy potato gnocchi. While the dish boasts impeccable execution, a more vibrant sauce would elevate the flavour profile to new heights.

Cocoa Tuile Mille-Feuille 3.5/5

Conclude your culinary odyssey with the Cocoa Tuile Mille-Feuille, featuring layers of coffee and chocolate chantilly sandwiched between crisp pastry sheets. Served with a decadent scoop of chocolate ice cream, this dessert is a fitting conclusion to an enchanting dining experience.

Experience the magic of the Banquet of Hoshena at LUCE, InterContinental Singapore, starting from 13th March. Book your dinner reservations now at singapore.intercontinental.com/offers/banquet-hoshena, and embark on a culinary adventure that promises to captivate all your senses. With vegetarian options and a special menu for young guests, the Banquet of Hoshena welcomes diners of all preferences and ages to partake in its immersive and interactive dining experience.

Note: This is an invited tasting.


LUCE
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Wed-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore

Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Mashi No Mashi
Guoco Midtown
124 Beach Road
#01-04
Singapore 189771
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Website
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Highly Anticipated 8-Hands Showcase Returns with ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’

Man Fu Yuan returns with its second edition of the 8-Hands collaboration, themed ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ from 1 to 30 April 2024. This culinary extravaganza features four curated set menus, each comprising six delectable dishes presented by renowned Chefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, alongside Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan.

Appetiser 4.2/5

To tantalise our taste buds, the appetiser trio boasted Chilled Lobster with Chicken Salad, Chilled Mini Lotus Roots marinated in Orange Jus and Green Sichuan Peppercorn, and Spinach Roll with Seaweed, Tobiko, and Sriracha Aioli.

Soup 4/5

Seafood 4.2/5

The meal continued with a hearty and comforting bowl of Braised Seafood Bisque with Fish Mouth and Bamboo Pith, followed by the innovative Crispy Cod Fish Stuffed with Caviar — a fusion of Chinese ingredients presented in a Japanese sushi-inspired form, delightfully coated in a thin batter for extra crispiness.

Poultry 4.5/5

For poultry lovers, the Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in Claypot offered tender venison complemented by a pungent black pepper sauce, creating a robust infusion of umami heightened by aromatic spices.

Superior Seafood 4/5

A dish tracing back to the Manchu-Han imperial feasts developed in the Qing Dynasty, the Braised 18-19 head Dried Abalone with Giant Grouper Skin showcased painstaking preparation to achieve the perfect texture of the giant grouper skin, complemented by premium abalone in a delicious sauce.

Rice 4.5/5

The meal reached its crescendo with the Wok-fried Crispy Rice with Prawns, Mushrooms, and Scallion — a delicious interpretation of Seafood Pao Fan, where the rice was wok-fried and allowed to soak up the robust seafood flavours for an exquisite dining experience.

Dessert 4.8/5

To conclude on a sweet note, the Warm Roasted Peanut Rice Cream with Superior Red Bird's Nest offered a smooth, creamy, and nutty dessert with an added texture from the bird's nest, providing the perfect finale to a memorable dining experience.

Available for both lunch and dinner, ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ offers menu prices ranging between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions, with options for wine pairing also available at $88++.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]