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
This story is from the October 2020 edition of The PEAK Singapore.
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This story is from the October 2020 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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