If your stomach is rumbling louder than a jackhammer, then spending Sunday brunch at a buffet bar can either be a culinary godsend or a trigger for a pre-mature heart attack. Too much food (and good food at that) can be overwhelming, but before you grab a plate and pile on the first thing that causes your mouth to water, walk around, choose carefully and watch the show; because Sunday brunch at the Grand Millennium is more than just a smorgasbord of delectable food – it’s a cooking performance of all your international food favourites from Asia, Europe and America.
First stop India, where your specially trained Chinese chef will kneed, roll, flip and fry a freshly made roti or chicken or lamb filled paratha right before your eyes. Pair it with their many choices of curries like dhal or butter chicken and before you know it you’ll be Bollywood dancing to the next mouth watering adventure… South East Asia!
Thailand, Singapore, Malaysia, Indonesia…with all these countries concentrated in one area you can taste the specialties of our SE Asian neighbours without leaving China. Firstly choose your choice of fresh seafood ranging from monkfish, large mussels, fat prawns or shiny scallops, then choose a broth like laksa, curry or chicken and the chef will boil it up before your eyes. For an added kick garnish it with sweet chilli, black bean, sambal or coriander. I tried the Tom Yum which was more sweet than sour but as a sign of quality freshness the fish was soft and meaty.
Leaving the East and heading to the West, Italy is the next destination with a choose-your-own pizza bar. Select your toppings as they roll out the dough and bake it in the wood-fired oven, and whilst you’re waiting for it to crisp up, stop over in France and ask for a pan fried serving of foie gras (goose liver). Served with a thin slice of baked cheese it scores points on presentation but was slightly burnt and oily. But the French are more famous for their deserts anyway so perhaps you’d like to grab a baguette, croissant or a batch of freshly made pikelets with a dollop of in-house made jams and spreads.
