Sprigs @ Purvis Street

Sometimes, all it takes is just a sprig of herbs to bring a dish up a notch. That is what Sprigs aspires to - to convey a sense of simplicity which a touch of sophiscation and refinement in the small details. Located at Purvis Street, its design is relatively quiet compared to its neighbours, which I feel makes it a good option for diners who are looking for somewhere more quaint and chill at this area.

Roasted Vel Carpaccio (100g) 2.5/5

Baby Squid 'A la Placha' 3.8/5

Its new menu has assimilated a more adventurous flair to its rustic European demeanour, which is rather evident in both their starters - Roasted Vel Carpaccio ($22) and Baby Squid 'A la Placha' ($22).  Although the roasted veal were thinly sliced, its luscious texture remains, and was further aided by the creamy tuna-favoured tonnato sauce seeping and egg confit atop.  However, I very much prefer the latter. A Spanish dish with baby squid served on Sunny side up, along with toasty crumbs and lomo iberico, not only it is textually more exciting, it also has more layers of flavour. Although it looks kind of bits and pieces, I find every spoonful of it really yummy, especially the crispy squid bits. 

Black Bershire Pork Chop (300g) 4/5

Chilean Seabass 4/5

Moving on to mains, the Chilean Seabass ($40++) is my favourite. The fish was very well done, which was tender with a nicely crisp side. The tangy sauce vierge (a French sauce) goes really well with its buttery texture, and the lomo iberico complements its mild flavour as well. Second to that would be its Black Bershire Pock Chop ($45). I love its juiciness and rich flavour, which was well balanced by the use of butter lime sauce.

New Zealand Rack of Lamb  2/5

As for the New Zealand Rack of Lamb ($38) dish, it is just too heavy for me. I don't think that the spicy Aubergine Cavier and the Au Jus are good accompaniments to the meat at all.

Frozen Mandarin Souffle 3.5/5

I had one of the most delightful savoury desserts of all time! Tete De Moine Cheese ($12), a savoury dessert crafted using a dessert cheese from Switzerland. Shaved into delicate rosette in front of you, they are then being placed onto the toast which is served with quince paste. The dessert cheese is so light that it kind of melted in my mouth along with the buttery toast. The quince paste was so yummy that I thought it was made in house. As for the Frozen Mandarin Souffle ($12), it was tangy and refreshing, but I find it a little too sweet.

Tete De Moine Cheese 4.5/5

To be honest, I find the pricing slightly too steep. That said, from starters to desserts, there is no doubt to Sprigs' standard and quality of its team. However, its identity may need some strengthening so as to stand out from its "much louder" neighbours along Purvis Street.

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


[CLOSED]
Sprigs
12 Purvis Street
Singapore 188591
Tel: +65 63385844
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Website
Nearest MRT: Bugis (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 10pm

Direction: 
Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Continue on North Bridge Road towards National Library. At the traffic junction of North Bridge Road and Middle Road, cross the road and continue on North Bridge Road. Turn left onto Purvis Street. Walk to destination. Journey time about 12 minutes. [Map]

Sunday Champagne Brunch @ Hilton Singapore

Raise your champagne glass and toast to a bubbly Sunday Champagne Brunch at Hilton Singapore with the all new buffet spread that include live seafood, meat carving and grill, sushi and sashimi, cured meat, cheese, Chinese cooked food, desserts and many more. The whole new Sunday brunch's setup includes a total of eight cooking stations where the chefs will be preparing your order a la minute. This is probably the biggest buffet with the biggest number of live cooking stations.

Oysters 4.5/5

I was very impressed with the well stocked live seafood station. There were many fresh seafood from different parts of the world such as scallops from Australia, maine lobsters from Canada, yabbies from Spain and Oysters from Australia, Canada and France. For those that loves Japanese food, there was also platters of fresh sashimi.

Cold Cuts 4.2/5

Cheese Selection 4.5/5

At the smorgasbord station, diners will be spoil of choices with the array of thinly sliced a la minute charuterie of imported whole leg Iberico ham, Lomo Ham and Saucission sec cured meat. In addition, there were more than 20 types of cheeses specially imported from Italy, France and Switzerland.

Tiger Prawn with Green Mango 4.2/5

Apple and Avocado Salad 4.5/5

For those that prefers to start on a light note, there is a good variety of appetisers and salads with begin with. Some of the light and refreshing appetisers on the spread were Tuna Tartare with Avocado Mousse, Tomato Gazpacho, Tiger Prawn with Green Mango and Alaskan Crabmeat with Mango Jelly. The Apple and Avocado Salad is another item on the spread that is sure to whet up the appetite with its sweet tangy combination.

Chinese Cooked Food 2.8/5 and Dim Sum 2.8/5

Beef Noodle Soup 3/5

Those that prefers a taste of oriental, there were Dim Sum, Vietnamese Beef Noodle Soup and some Chinese cooked dishes. An exotic item on the spread is the Gong Bao Frog Leg which I was rather surprise to see on the menu. Unfortunately I find the execution of the oriental section needs more improvement to match the whole experience.

Lamp Chop 3/5

Slow Frilled Herb Roasted Baby Fowl 4.2/5

From the carving and charcoal grill section, diners can satiate their appetites with the meaty offerings such as prime rib, honey mustard glazed pork rack, slow frilled herb roasted baby fowl, wagyu flank steaks, lamb chops, beef tenderloins etc.

Scotch Egg 3/5

The Scotch Egg with black truffle hollandaise is another item that is not commonly seem in the buffet line. Cooked a la minute, do expect to queue up for a good couple of minutes as it is rather popular with the diners. Unfortunately, I have tried better ones elsewhere.

Foie Gras with Apple and Passion fruit sauce 4/5

Another specialty dish that is cooked a la minute is Pan Fried Foie Gras with Apple and Passion fruit sauce. The huge piece of creamy liver paired with the fruity sauce is a luxurious enjoyment that you can go back for as many helping as you like.

Italian Maccheroni Pasta with Maine Lobser and Yabbies 3.5/5

Pizza 3.5/5

The Pizza and Maccheroni Pasta with Maine Lobster and Yabbies provides a taste of Italian for those that needs some hearty and comforting staple to fill up their stomach which are also prepared at the live station.

Caramel Hazelnut Chocolate Fountain

To complete the whole brunch experience, the Sunday Champagne brunch also comes with an eclectic selection of sweet treats. From the luscious caramel hazelnut chocolate fountain to cakes, tarts, macarons, parlines and many more.

Hilton Singapore Sunday Champagne Brunch
Adult
- $88++ per person with a welcome drink
- $108++ per person (free flow of sparkling wine, selected white & red wines and beer)
- $138++ per person (free flow of Louis Roederer champagne, selected wine & red wines and beer)
Child
- $39++ per child (aged 5 to 12 years old). Children below the age of 4 dine for free.


Opus Restaurant
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
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Nearest MRT: Orchard (NS Line)

Sunday Champagne Brunch
Sunday: 12pm - 3pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]