The Garden at So SPA, by Sofitel Singapore Sentosa Resort and Spa, has taken conscious dining up a notch with their new Organic Brunch Buffet, featuring sustainably-sourced and organic fresh ingredients paired with organic wines and juices. Fresh produce, like vegetables, is sourced locally from the Singapore urban farms, so you get to enjoy a clean meal using some of the freshest ingredients. Why get air-flown vegetables when you can get freshly plucked ‘Bak Choy’ or Chinese cabbage from our local farms?
I’ve always wanted to check out The Garden’s menu at Sofitel Singapore Sentosa Resort and Spa because it is one of the well-known conscious dining establishment in Singapore. There aren’t many of such restaurants supporting the clean food movement, but very soon, we might have more of such dining establishments in Singapore.
The conscious dining concept is still pretty new here in Singapore. It is simply all about knowing where each ingredient in your meals is sourced from. Understanding how each ingredient is sourced from allows you to be more appreciative of your food as well as the people who are involved in obtaining the ingredients. People often take for granted about how food is obtained and are ignorant about the environmental issues about the fishing and agricultural industries. Commercial fish farms, for instance, has resulted in overfishing which causes an imbalance in our ecosystems. Generally-speaking, this is something we should be aware of, and I hope to dwell on such issues in my upcoming posts.
Besides having a good meal while supporting the sustainable cause, you’ll get to ‘mingle’ with the residents of Sentosa – colourful wild peacocks which can be seen perching on railings or fanning out their fancy feathers.
The Garden is located right next to So Spa, and it is about a 15-minutes walk away from the main lobby of Sofitel Singapore Resort and Spa. The hotel does provide shuttle buses to get from Vivocity or the main hotel lobby to So Spa.
Helming the kitchen at The Garden is Chef Bertrand Valegeas, a cluster executive chef of Sofitel Singapore.
I like the fact that the restaurant has tall windows to allow streams of light to flood in, naturally lighting up the whole space. The restaurant also features an open-kitchen concept where guests can have a peek at what the chefs are stirring up in the kitchen.
|Source: Sofitel Singapore Sentosa Resort & Spa|
You could also dine al fresco by the pool right outside So Spa and soaked into the warmth of the sun.
The Organic brunch features dishes like Australian organic beef carpaccio, organic salmon tartare with pickled beetroot, New Zealand free-range organic eggs with hay-smoked green asparagus, and gluten-free pancakes with vegan ice cream. Some of the dishes are vegetarian-friendly, and if you do have food allergies, you can inform the kitchen so that they could tweak the dishes a little to suit your diet.
I think the chefs nailed it with their New Zealand free-range organic eggs nestled in the cracked egg shells. It tasted like a luxurious version of scrambled eggs mixed with Hollandaise foam. It was quite a gastronomic experience!
Organic Sour Dough bread with Seaweed Bordier Butter, Olive oil and Balsamic Vinegar
Organic Salmon tartare with beetroot pickles, Whole wheat Asian wrap with Organic Kale and Barbecue Tofu, Mango Chutney (V), Australian Organic Beef carpaccio, tomato vinaigrette and Shaved Parmesan
New Zealand Free-range Organic eggs with smoked green asparagus and hay, Hollandaise foam (V)
Organic Australian Braised Short rib of Beef with Truffle parsnip puree
Wasabi Miso Glaze Organic Salmon, Organic and Pesticide free Japanese Shiso locally grow with Edamame Salad
Conchiglioni Giganti stuffed with ricotta and Organic and Pesticide free Japanese Nai Bai locally grow, tomato sauce (Vegetarian-friendly)
The family style dessert sharing platter includes Crazy Berries Gluten Free pancakes with a choice of Mango or Strawberries Vegan Ice Cream, Organic Aloe Vera with Mint Jelly Served in Whole Siam Coconut, Fudgy Pumpkin and Chocolate Brownies, Lemon Icebox Pie with New Zealand Free-range Organic Meringue and Verrine of Soya bean Panacotta.
Overall, it was a delightful meal, and I prefer such ala carte buffet where each dish is served fresh from the kitchen. Sustainably-sourced food is not only better for the environment but also for our health and safety sake. This initiative is in line with AccorHotel’s international sustainable development program, PLANET 21.
This first-ever organic brunch buffet in Singapore will take place on the last Saturday of each month, starting from 27 January 2018.
The Garden (So SPA)
Sofitel Singapore Sentosa Resort and Spa
30 Allanbrooke Rd