SuperBrunch, SuperInspired.

Today was a special day for Sunday brunch. It was the SuperBrunch by The Ritz-Carlton, Millenia Singapore. Today's brunch was the second chapter of its biannual event, SuperBrunch - SuperInspired! To make this mother of all Sunday brunches even more special, Ritz Carlton invited five locally-based chefs to create special dishes for this amazing brunch.

Chef Diego Chiarini (OsO Ristorante), Chef Francois Mermilliod (Absinthe), Chef Patrick Heuberger (Le Bistrot Du Sommelier), Chef Janice Wong (2am dessertbar) and Chef Yong Bing Ngen (Majestic Restaurant) each presented a miniature dish, to complement the amazing spread created by the hotel’s Executive Chef Arnaud Thulliez and his team.

Tomato jelly with parmesan cheese epsuma and olive crostini
By Chef Patrick Heuberger (Le Bistrot Du Sommelier)

Sauteed king prawn with chorizo, pine nuts and watercress
By Chef Francois Mermilliod (Absinthe)

Mediterranean Cannolo
By Chef Diego Chiarini (OsO Ristorante)

12-hour braised South African abalone with white truffle
By Chef Yong Bing Ngen (Majestic Restaurant)

Kayambe chocolate coral
By Chef Janice Wong (2am dessertbar)

It was a SuperBrunch also because it was a supersize version of the usual Sunday brunch. With culinary presentations stretching from Chihuly Lounge across the lobby to Greenhouse Restaurant, SuperBrunch was the ultimate brunch experience with several a la minute stations, unlimited cocktails and champagne.

At the main lobby was the sashimi and sushi station, complete with conveyor belt! Can you believe it?

Proof that the fish served were super fresh! Love this Damien Hirst-ish amazing display!

The sight at Chihuly Lounge. Desserts take centre stage but the ultimate roast was at the far end.

Not just any roast beef. It was Wagyu beef! Decadence... because I'm worth it! Lol.

Iberico ham station...

Iberico ham served on toasted brioche with gold hazelnuts

Yes, hazelnut bits coated in gold! I love the attention to details.

The amazing and generous buffet spread included pan seared foie gras. A heart attack in the making but heck, it's worth it!

And now, feast your eyes out on the dessert offerings...

Meringues that would even impress Marie Antoinette

Walls of chocolate spheres with amazing fillings

Rainbow coloured desserts

When the desserts got removed, a picture will be revealed. How clever is that?

Donuts that would get Homer Simpson excited

The white cube frame of the dessert is actually white chocolate... amazingly, it tasted good too!

If you are wondering what the sardine tin was doing on my dessert plate...

It was a tin of mango "sardines" with pudding and sago. How creative is that! Love it so much that I took the empty tin home as a memento.

These may not be Laduree or Pierre Herme, but they are super cute! Once again, the attention to details is impressive.

Sunday brunches are usually with champers and I only go for the food... but SuperBrunch offered fresh cocktails. Love the mojito!

For my sweet ending, I got myself a candy floss. It's not everyday that one gets a candy floss in Ritz Carlton!

The SuperBrunch is priced at S$188 per adult (with unlimited selected champagne, wine and cocktails) and takes place twice a year (in March and October). For more information, please visit http://www.ritzcarlton.com