Worth Waking Up For
The PEAK Singapore|October 2020
Worth Waking Up For
We have come a long way from eggs Benedict and avocado toast. These three restaurants are elevating the brunch experience.
Marianne Tan

The late Anthony Bourdain was famously derisive of brunch: “Remember, brunch is only served once a week – on the weekends. Buzzword here, ‘Brunch Menu’. Translation? Old, nasty odds and ends, and $12 for two eggs with a free Bloody Mary.”

What has been marketed as a time for weekend repose has likewise been accused of serving unimaginative, overpriced food catering to the Instagram-obsessed.

The negativity isn’t that unfounded. Just look at the way it is replicated ad infinitum with little inspiration from cafe to cafe in Singapore.

In times like these, when every dining experience feels like an entire occasion, mediocre brunch food is no longer acceptable. Fortunately, some restaurants are stepping up to the challenge of giving this meal a much-needed reputation makeover.

ELEVATING THE CLASSICS

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October 2020