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Restaurant Review (Singapore): Ku Dé Ta

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Ku Dé Ta Singapore is perched on the 57th floor of the Marina Bay Sands Hotel, and what is most mesmerizing as you get off the elevator is the spectacular view. With a panoramic 360 degrees view all around the island, Ku Dé Ta is hard to beat for ambiance and alluring vista.

Ku Dé Ta’s restaurant, bar and club are separate but integrated. Their popular weekend brunch is served in the restaurant, every Saturday and Sunday, from 11am to 3pm. The brunch alone, which incorporates juices, coffees, teas, smoothies, milkshakes, and soft drinks is priced at $98, whilst the cocktail and champagne brunch is priced at $178 and includes free-flowing wines, cocktails, sangrias and beers.

The Dessert Table

The Dessert Table

The brunch includes a buffet spread of breads, jams, cold cuts, meats and noodles, along with breakfast condiments, and a buffet dessert table stocked with cakes, pastries, and other sugary indulgences. In addition, there is a menu of egg dishes, pizzas, soups, and mains along with some desserts. You can order how much you like and as many items as you like, although be warned some of the menu items are pretty well proportioned, so you’re likely to get filled up on just one dish, limiting limit your ability to sample other tasty morsels.

Steak and Eggs

Steak and Eggs

One such big-plated item is the Steak and Eggs, a piece of sirloin served with rosti and roasted potatoes. Succulent and juicy, the meat was well flavoured and burst in the mouth with great savory taste while the potatoes added a crunchy nod. This was one of my favourite items on the menu.

If you’re one for breakfast-type eggs, then do try the Classic Benedict or Crab Benedict. The Classic Benedict is your everyday Eggs Benedict, done with ham and hollandaise sauce, and served on an English muffin. The Crab Benedict is a curried crabcake and egg served with a mizuna salad. The dish has a distinct curry taste, is spicy, and has a bit of a bitter taste too, which makes it interesting and unusual.

Spicy Beef Pizza

Spicy Beef Pizza

The Spicy Beef Pizza is another big dish suitable for big groups of people. It’s thin-crusted, with generous servings of Angus and Wagyu beef tossed in chili and onion, making this item delectable and tasty.

Pasta Dishes

Pasta Dishes

For those yearning for Asian food, Ku Dé Ta’s brunch menu also has Laksa and Char Siew noodles. The Laksa dish was very spicy but undeniably had the tantalizing taste of the laksa essence imbibed into the chili linguine and tiger prawns. This “comfort food” dish was simply divine in taste and in the texture of the linguine against the thick laksa gravy.

The Char Siew noodles were very enticing as the noodles were chewy and had loads of flavour, but the surprising addition to this dish was the char siew chicken pieces instead of the usual pork. I was amazed that the char siew roasting style lent itself so well to chicken, giving the meat a slightly sweet taste that matched nicely the Hong Kong styled noodles.

Black Angus Burger

Black Angus Burger

For kids or those who want burgers and hotdogs, there is the gratifying and delicious Black Angus Burger which is served with potato wedges, and those with Mediterranean tastes might want to sample the oysters and foie gras.

ku de ta pot

Although the dessert table has loads of sweet delights, I thoroughly recommend the Strawberry Yoghurt Pot from the menu, which was so delicate that it was the perfect note with which to end a brunch. Made up of layers of honey, vanilla yogurt, strawberry jam, strawberry confit and hazelnut feuilletine, this dessert was exquisite in both presentation and taste.

A selection from the Dessert Bar

A selection from the Dessert Bar

Panna Cotta Shot

Panna Cotta Shot

The standout desserts from the dessert table were the passion fruit tart (extreme right in the photo above) and the panna cotta shots.

Lychee-Vanilla Smoothie and White Sangria (behind)

Lychee-Vanilla Smoothie and White Sangria (behind)

Bellini Cocktail

Bellini Cocktail

I also recommend the luscious Lychee Vanilla shake, which was both creamy and flavoursome without being overpoweringly sweet. For tea, get their signature Ku Dé Ta Blend which is made from rare floral oolong tea and had a slight ginger taste, and for a dry cocktail, try their Bellini, which is white peach nectar topped up with prosecco.

Lastly, for a warm sunny day, there’s nothing better than Ku Dé Ta’s carafe of White Sangria, which has a Semillion-Sauvignon Blanc blend of wines, fruit and juices. This drink was wonderfully refreshing, especially when paired with the rich food, lazy afternoon and amazing views of the city.

Ku Dé Ta is a superb place to meet friends and family for brunch, given the eclectic and pleasurable dishes, the bird’s eye view all around, and the very attentive and helpful staff.

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About Sharmila Melissa Yogalingam

Ex-professor, Ex-phd student, current freelance critic, writer and filmmaker.