Mezza9 at Grand Hyatt Singapore sure knows how to throw a mean Sunday brunch. For this particular property, guests actually have two choices for that long leisurely weekend meal but the highlight is undoubtedly the Sunday champagne brunch at Mezza9.
Despite having tried about a dozen other Singapore hotel Sunday brunches so far, I must say I was impressed when I checked out Mezza9’s version! With nine dining stations, Mezza9 exudes a surprisingly intimate and personalised ambiance with dark wooden interiors, a humongous dining area and cheery staff members that are always happy to make small talk – a throwback to my staycation at Grand Hyatt Singapore when I used to see staff members at the club lounge chatting with guests on just about anything.
The Mezza9 brunch experience starts a bit earlier than elsewhere – at 11:30AM – and I could already see quite a number of diners trickling in at this time. As mentioned previously, there are nine stations to choose from. These are:
Seafood: crustacean bar with sustainable seafood
The first thing that greeted me as I entered Mezza9 was a poster describing how the restaurant uses sustainable seafood. Coincidentally, the first station that diners also get to see is the seafood section and at once, fresh pieces of crabs, lobsters, clams, oysters and prawns on ice appear waiting to be devoured.
I even tried to make a special request and asked if they could bake some oysters for me, which they gladly obliged even though it wasn’t strictly part of the brunch experience. My oysters came back to me topped with oozing cheese which was delicious.
As soon as I sat down with my crabs and lobsters, a staff member brought a washing bowl to my table in order for me to soak my fingers. I thought that was quite a special gesture as I don’t normally encounter this kind of treatment elsewhere.
Yakitori: yakitori grill
My favorite section in the buffet spread is perhaps the Yakitori grill which is a special feature of Mezza9’s Sunday brunch. I probably ate the most food from this section as I feasted on different types of skewered meat. Guests also get to see the actual grilling process as the chef puts the skewers on the charcoal grill. I particularly loved the chicken balls and traditional chicken yakitori. The meat was crisp and not too scorched – with juiciness retained with each bite – unlike my disappointing experiences elsewhere.
Thai: authentic Thai deli
Just beside the Yakitori section is the Thai deli which I almost missed as I thought it was just another extension of the grill. Though modest in terms of offerings, I thought this section was another highlight as the dishes were pretty authentic. I particularly loved the Tom Yum Soup here with fish fillet and tomatoes swimming on the rich spicy-sour broth. The Som Tam (Spicy Papaya Salad) is another dish to try as a starter in order to whet the appetite while the exotic grilled chicken which comes marinated with a sour sauce provides a good counterpoint to the more mainstream items over at the grill.
Sushi: sushi and sashimi bar
The location of the sushi bar at the far end of the buffet spread did not deter me from starting my meal here, as I usually do in any buffet. I was pleased to note that they included a rarely found Sunday brunch sushi item- Hamachi or yellowtail sashimi – alongside the commonly seen tuna and salmon as well as the increasingly common swordfish sashimi.
My focus was also turned to the mixed sashimi salad and the wide variety of rolls available though I was careful not too overindulge in rice as there were far too many items to try.
The Deli: charcuterie and European deli
While I normally pay little attention to the charcuterie whenever I’m having a buffet lunch or dinner, I made an exception at Mezza9. The brilliantly pungent brie cheese was a delight and was wonderful enough to eat on its own. No crackers needed. There were also a couple of standouts at the cold cuts section. I spotted some foie gras terrine and interesting bits of bologna with pistachios.
The Grill: western grill and rotisserie
The most eye-catching section in the entire buffet spread is undoubtedly the grill section which also happens to be located right at the very center of the restaurant. During my visit, I spotted two suckling pigs held on a stick. I grabbed a few slices which were tender and juicy especially in the rib area with just the right amount of spices.
Aside from the suckling pig, I also spotted roasted leg of lamb, roasted prime rib and these cute mini wagyu sliders. I noticed how Mezza9 kept its food fresh by putting in modest amounts in the dining stations but replenishing them very quickly. This was especially evident in the grill section where each dish was presented but in small amounts. This is in contrast to other places where everything is thrown at once in the grill (for a nice visual effect) but oftentimes, large portions are not finished and hence have to be thrown away.
Special mention has to be made for the mac and cheese which was likewise featured in the Grill section. Traditionally a simple dish but Mezza9’s exuded a peculiarly addicting milky flavor to it especially those near the top of the tray with the cheesy crust. I often skip the carbohydrates when in a buffet but the mac and cheese here definitely deserves some stomach space.
Steam Basket: Chinese cuisine
The Chinese section was another crowd favorite – including one of mine – as I tend to spot a big number of diners crowding around the roast duck and roast pork selection. This was a pleasant surprise to me as Grand Hyatt Singapore doesn’t even have a Chinese restaurant. Also, Chinese food tends to be relegated as fillers in most hotel buffets so I initially did not expect much. One look at the dishes though quickly changed all that.
The warm stir-fried dishes in particular had me spending most of my time at the Chinese section (second to the Yakitori section) as I sampled the likes of Wok-Fried Pepper Prawns and Black Angus Sirloin with XO Sauce.
Being the meat lover that I am, I had a few rounds with the roast duck and crispy pork belly. I must have had like ten pieces of that crispy pork skin that day.
Though mostly reserved for sweet endings, the patisserie was another section that guests would immediately spot as they enter Mezza9. There’s a wide variety of puffs, tarts and macarons on offer but my favorite pastry was the soft-centered chocolate cake which reminded me of a more conservative version of the lava cake. Speaking of chocolate, there’s also a fondue where people can dip fresh fruits into layers of liquid chocolate!
I liked the ice cream section, especially with their extensive selection of sorbets. My personal pick is the passion fruit sorbet which is more commonly found in Indochina or Thailand rather than in Singapore.
In a small corner of the dessert bar, I spotted smoke billowing out of a pot and some people curiously gathering around. I went near to see what all the attention was about, just in time for the chef to offer me a white smoky substance. “It’s nitrogen cream puff,” he declared. I have seen liquid nitrogen ice cream in Sunday brunches elsewhere before but I must say, this was the first time I encountered nitrogen cream puffs!
Though physically located in between the seafood and the charcuterie section, I thought the service staff was very efficient in moving from one table to another in offering Perrier Jouet Grand Brut champagne to guests. But aside from that, one can also ask for a variety of alcoholic cocktails and even fresh fruit juices if they prefer not to have any alcohol for this meal.
$148++ with free-flowing Perrier Jouet Grand Brut champagne, house red and white wines, beers, mojitos, bloody marys, margarita, fruit juices and soft drinks
$128++ with free-flowing juices and soft drinks
$69++ for children aged 3 to 12 years old
Grand Hyatt Singapore
10 Scotts Road
+65 6738 1234
Book online directly here