Mandarin Orchard Singapore’s Triple Three restaurant unveils a new Sunday Brunch menu featuring the hotel’s stable of Master Chefs such as executive sous chef William Tan, chef Sunny Kong from Pine Court as well as executive chef Shigeru Akashi. Savor a spread of fresh sashimi and seafood on the rocks and indulge in signatures such as Wagyu beef steak, Peking duck and honey-glazed ham ($128). Wash it all down with free flow Moët & Chandon Champagne, or choose between wines and beers.
