The Hungry Bunny

We stopped by The Disgruntled Chef for desserts after a smoking hot meal at Samy's Curry . The Dempsey-fixture recently refreshed its menu, so I thought it about time for a revisit . Cheese aficionados will love the Roquefort Magnum ($10), an unexpected but ingenious marriage of the stinky blue cheese with honey and dark chocolate. But like how opposites attract, this icy heady concoction worked! A mainstay, the Chocolate Fondant ($16) with vanilla ice-cream, was, unfortunately, a smidge overdone, so even the glorious peanut butter laced chocolate goo couldn't quite mask the charred undertones. That said, the lava was sumptuously nuanced, and torched banana brulee excellent. The Disgruntled Chef 26B Dempsey Road Tel: 6476 5305 Open Tuesdays to Thursdays from 12noon to 2.30pm for lunch; 6pm to 10.30pm for dinner Fridays & Saturdays from 12noon to 2.30pm for lunch; 6pm to 11.30pm for dinner Sundays from 12noon to 4.30pm for brunch; 6pm to 10.30pm for dinner

Saint Pierre , arguably Singapore's finest French restaurant, has just launched a new brunch menu, featuring the season's best. Located at the balmy Quayside Isle, Saint Pierre is a little slice of nirvana, away from the bustle of town. I can't think of a better place to while away a lazy Sunday afternoon. And, it may surprise you to know that, for a seemingly fancy restaurant, the prices are affordably competitive and ambience is casually breezy. So yes, you can actually walk in bermuda-shorted and sandals-clad. Coupled with the picturesque surrounds, honest-to-goodness food, and exceptional service, this is one hidden gem of a brunch spot. An off-menu dish, the Smoked Salmon ($18), was a game-changer. I was never a fan of smoked salmon, but the wild Scottish salmon, smoked in-house at Saint Pierre , was sublime. It was impossibly fresh, and cured with just the perfect amount of soot for that salty-sweet balance. The accompanying cream was enlivened with a touch of

Zest is the in-house buffet restaurant at Conrad Koh Samui . For a resort this remote, it's surprisingly bustling. While the buffet selection was abysmal, the ala minute fare was commendable, and the eggs were far better compared to The Edge . I liked the fusion of Thai flavours into eggy classics; think spicy curries slopped on poached eggs, so where possible, drench eggs, potatoes, bread, and the like, in any of their curries. It's the magic sauce that makes everything so much better than it was. The Thai Egg Benedict was our favourite of the lot, with creamy paneang curry slathered over poached eggs with pork floss wedged in-between. The Eggs Florentine with spinach was nicely done, but a tad heavy on the hollandaise. From the eggs and pancakes live station... You get Scrambled Eggs, with peppers, corn and ham; this was also well done, fluffy and moist. The Omelette, with all the fixings - peppers, cheese, and ham. Eggs Sunny Side, fittingly runny.

The Edge is aptly named for its cliff-edge location in the swanky Banyan Tree Koh Samui . This is the in-house buffet restaurant serving international cuisine, and breakfast. The food was surprisingly decent, with more hits than misses, distinguishing The Edge from the sea of unremarkable garden-variety hotel buffets. The awesomely curated charcuterie and fromage table; with the seldom-seen-but-very-appreciated coppa ham, salami, turkey jadgwurst, and cabanossi; and cheddar, mozzarella, feta, gruyere, and brie cheeses; and its accompaniments like cheese crackers, olives, capers, pickles, and nuts. This section alone won me over. Salads: a DIY section, a fruit salad, and a thousand island-based potato salad Japanese sushi and salmon sashimi - clunky Breads of all kinds: breadsticks, bagels, baguette, wholemeal, nuts, rolls and sliced bread, with butter on ice. Pastries, including danishes, muffins, doughnuts, and tarts, with a melange of jams and sweet spreads, str