Mitzo’s revamped brunch menu with bubbly bubbly champagne

Mitzo
Devoid of Dim sums for almost 2 months having been away from the country, I was really elated to be back in time for Chef Nicky Ng’s new Weekend Brunch Menu at Mitzo Restaurant & Bar. Mitzo’s revamped brunch menu is available every Saturday, Sunday, and Public Holidays, between 11.30am and 2.30pm.

Mitzo
As the former chief chef at the much coveted Hakkasan New York, he brought over much of the group’s touches, so the Cantonese fare here steer towards the contemporary which I prefer rather than the more conventional traditional classics.
Mitzo
The new Mitzo brunch menu comes with an appendix, where diners are offered three additional servings of Steamed bamboo clam with minced garlic, Spicy chilli lobster served with bun and Stir-fried XO abalone with asparagus out of a selection of nine dishes. Despite no change in price ($68++ per adult), this was not available when I last visited for brunch in March, which meant that this new menu is definitely a bonus! With only $60++ per pax, one could imbibe free flow artisanal cocktails, Veuve Clicquot champagne, wines, and beers!
Mitzo
We had the Steamed bamboo clam with minced garlic in soya, Spicy chilli lobster served with bun and Stir-fried XO abalone with asparagus, all of which were safe but excellent choices.
It was my fourth time here at Mitzo, and each time the Royal shrimp dumpling and Steamed shrimp and pork dumpling never fails to leave their mark on the dining table. Both were topped with caviar on perfectly crafted thin dumpling skins.
Mitzo
The new items, Black pepper cod fish dumpling and Escargot cheese puff were equally enchanting not only on their visual appeal but also in tastes.
Mitzo
The Black pepper Crispy resembles a gigantic floral coral. Deep inside the crispy shell are diced juicy cod chunks. The Escargot cheese puff on the other hand can be described as an adorable lost-looking snail. The crust was also crispy, albeit thicker and within are chunks of escargots meat. I have never seen any preparation of escargot like this before! Both were chic and swanky to say the least.
I did not take a liking to the Steamed bacon roll with Golden Seafood sauce, which I felt was a mismatch even before devouring it. It was an umami overdose with an uncontrolled amount of salt coming from all the components and the only way to suppress this implosion was to dose down a jug of tea.
Neither was the Braised duck with pulled noodles, which was contrastingly bland to the other side of the spectrum.
I did enjoy the Stir-fried beef cube in black pepper sauce and Braised truffles pork ball, which were also the main-stays on my previous visits.
Mitzo
The Hokkaido Milk Cheese Tart was certainly, the piece de resistance which left me in awe. I did not expect Mitzo to do a hybrid between fillings ala BAKE’s cheesetart with the already wonderfully made egg tart shells. Those little cups were divine.
Mitzo
With its swanky facade and late operating hours, Mitzo is often mistaken as a nightclub. Well, Mitzo does serves late night Dim Sums (last order at midnight) and serves really mean cocktails at their Cocktail Atelier where you can also admire boneless jellyfishes in their spectacular 3-meter long aquarium.
Mitzo
Never miss Marco, the Italian chief mixologist’s Mexico & the Clouds, as well as the Negroni, two of my favorite drinks.
Mitzo Weekend Brunch is available every Saturday, Sunday and Public Holiday from 11.30am to 2.30pm. For all enquiries and reservations, call +65 6603 8855 or email rsvn@mitzo.sg.

The above article is written by Guest Writer @ramenking2016. You can find him on instagram where he shares his love for food and travel.

Mitzo Restaurant & Bar
Level 4 Grand Park Orchard, 270 Orchard Road, Singapore 238857
Tel: +65 6603 8855
Email: rsvn@mitzo.sg
Operating hours: Lunch 12nn to 2.30pm
Dinner 6.30pm to 10.30pm
Supper 6.30pm to 1am last order
(Thursday to Saturday; eve of Public Holidays)
Bar 12pm to 1am (Sunday to Wednesday)
12pm to 2am (Thursday to Saturday; eve of Public Holidays)
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