Joakim Persson

Sunday brunch Hilton Singapore Orchard review: the new-build hotel’s (1,080 guest rooms)
dining options include the Estate (open since Feb 2022) – its all-day dining buffet restaurant featuring “residential” style open kitchens.

What is at first striking with this restaurant is its feeling of exclusivity – as one is led to the reserved table through a corridor (sections separated by arched, brown latticework) with a strong sense of being inside a residence. Separated into smaller, cosy dining rooms for both the diners and the kitchens, there are also window views of Orchard road’s shopping road down below.

In addition, the restaurant is inspired by the heritage of Orchard Road’s early years, when it consisted in gardens. This is especially noticeable in the décor, where vintage-framed textile wall canvases show paintings and sketches of plants (in herbarium style), such as black pepper, clove and various floral trees. These are truly beautiful and in harmony with the rest of the low-slung interiors. Creamy-white wall panels come with rounded corner lists; vintage style wooden dining chairs have greyish cushions; and green chairs come with leather cushions. Square tables with brass feet come in brown wood or a bright surface; and upholstered built-in beige/brown sofas rest against partition walls. Floor carpets come in mainly beige, blue and black hues, on beige wooden diagonal floor tiles. In the centre of each saloon is a black-tinted mirror ceiling, accented by transparent globe lamps and vintage wall lamps.

Estate delivers flavours from around the world and elevated regional favourites with freshly sourced premium produce and spices – open for breakfast as well as daily lunch and dinner buffets, in addition to the Sunday Brunch.

When it comes to sampling a diverse selection of dishes, the buffet at Estate is an ideal place to start.

With an upbeat background electronic soundtrack, add a touch of sparkle and enjoy endless pours of bubbly on trolley, paired with an amazing array of curated dishes (top up $80++ for limitless rounds of Collet Brut, Collet Rosé, House Red & Wine Wines, Beer and Mimosa), including lobster and wagyu.

Everyone has his/her favourites and are likely to find them as part of this truly impressive brunch spread. And it’s such a discovery to walk from room to room and the different kitchens to explore this wow presentation. And, needless to say, it’s not only a delight to watch, but with ingredients and dishes that captivates guests’ palates! Seafood lovers head to one room, cheese enthusiasts to another.

Some soup to start with, such as the Crustacean lobster bisque (recommended wine pairing: the Collet rosé), or how about some delicious creamy and thickened Truffle mushroom velouté!

In parallel, let’s attack the charcuterie and artisanal French cheese sections, with delicacies such as dry-cured Coppa Ham, Salami Milano and Prosciutto de Parma combined with assorted olives. The cheese selection includes Beaufort cheese (a Savoyard cheese made from raw cow’s milk, particularly cherished for its creamy, melt-in-the-mouth texture), the hard cheese Tomme Napoleon, as well as Munster Fermier (a soft cheese with a strong taste and aroma).

The fresh salad bar is comprehensive, and on this visit the choice falls on a combination with anchovies, cherry tomatoes, egg, potato and rocket salad. Signature salads include Thai-style chicken salad with coriander, and Classic Greek salad & feta.

Lovers of the seafood will delight in French oysters paired with Collet Brut champagne. These are Les Huitres Cadoret oysters from Brittany – representation of exceptional quality and environmental care (using innovative farming techniques to minimise ecological footprint). In addition, find Boston lobster, Black mussels, Scallops in shell and more. There is of course also a Sashimi & Nigiri bar and a Ceviche bar – perfect with Collet Rosé!

Sustainability certifications are also key for this hotel so the buffet spread includes sustainably
farmed Aquaculture Stewardship Council (ASC) certified seafood.

Furthermore, the Halibut is MSC-certified (The Marine Stewardship Council), and which comes served with Burnt Miso Cauliflower, Grains & Seeds, Thyme Oil.

Another must-try is the Roasted Australian Wagyu Grain-Fed Striploin, from the ‘Backyard Barbeque Gourmet Grill’. The beef is out this word in taste and melt-in-the-mouth texture, with Smoked barbecue as the choice for sauce (five to choose from in total). Among the sides, find Sautéed Locally farmed mushroom ragout with spinach, Creamy truffle mashed potato, Jumbo-poached asparagus with Hollandaise and more: this particular Sunday some amazing carrots!

On the Wagyu front there are also several signature dishes; including Black truffle wagyu ravioli, Wagyu beef brisket, and Pulled wagyu carnitas quesadillas (tomato salsa, smashed avocado, smoked cheddar cheese).

With the wagyu an Australian cabernet sauvignon, Miranda Somerton Red Blend, is a match made in heaven according to wine experts, to which it is hard to disagree.

This whole Sunday Brunch is agreeable in its entirety, truly impressing on guests with its perfection in the presentation and taste. Add excellent and attentive service to that, and the configuration of this restaurant really makes it feel ‘residential’ and semi-private.

A stamp of approval of a brunch is also when one finds that at least one revisit will be need to explore the menu in its entirety. It is better to pick some favourites each time, and – when the quality is this high – coming back for more. Something to yearn for!

But before we let your rush to book a table, do note that there are also ample Indian signatures on the menu; such as Hyderabadi chicken biryani, Lamb Seekh kebab (skewered meat sausages cooked over a charcoal fire and flavoured with onions, garlic, ginger, green chili peppers, herbs, and spices) and Reshmi kebab (chicken malai tikka, is a flavourful chicken kebab made by marinating boneless chicken in a creamy mixture of yogurt, cream, cashew paste, and spices, then grilling it to tender perfection. The name “Reshmi” translates to “silk” in Hindi, referring to the soft, tender texture of the kabab.), along with naan bread.

And the artisanal dessert room is so tempting that all the other food should be consumed in moderate portions… with recommendations such Violet orange chocolate mousse and Noisette opera (a layered nut sponge cake), paired with Collet Rosé.

Or how about Mango pomelo pudding (too amazing fruits!), Berries Crumble Tarte and Coconut lemongrass crumble – to mention a few more! And find something unusual: Maroon Chantilly lychee dates cake, served in glass jars.

On the mango front there is also the gelato flavour – ending it all on a high note with the finest TWG tea. Until next time…