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"A feast-focused Easter Wonderland brunch presenting a broad mix of international and local dishes, from salmon Wellington and a 100-day grain-fed Angus tomahawk to an interactive Easter egg live station serving truffle-scrambled eggs on brioche, lobster Benedict and onsen egg with potato foam and caviar. The dessert lineup is equally theatrical, featuring a macaron tower, cream catalano, assorted pralines, chocolate verrines and a creative carrot-themed dessert." - Joy Fang