Families Rejoice At Prego, SKAI & CLOVE Easter 2024 Feasts

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Fairmont Singapore and Swissôtel The Stamford present a trio of delectable Easter brunches at Prego, SKAI and CLOVE. Whether to enjoy SKAI’s exquisite festive menu amidst amazing views, Prego’s classic Italian flavours in an inviting, convivial setting or a mouthwatering buffet spread at CLOVE with family-friendly Easter-themed activities, the award- winning hotels offer indulgent choices for guests to enjoy their Easter celebrations this year.


Prego’s New Italian Chef Davide Bizzarri Reimagines Easter Brunch 

Inspired by the flavours of Tuscany, Prego brings back an anticipated brunch that has been reimagined by Chef Davide Bizzarri to offer an extensive array of hearty Italian favourites.

Taking place on 31 March from 12pm to 2.30pm, the indulgent buffet spread starts with Antipasti, where fresh and delicious salads include the classic Tuscan bread salad called ‘Panzanella’ with tomatoes, kyuri, pickled red onions and a red vinegar dressing or ‘Patate e Salsiccia’ with red skinned potatoes, Italian sausage and a pommery mustard dressing. Dal Mare takes diners to the Coast with freshly shucked seasonal oysters, crab legs, prawns and mussels, while Taglieri presents some of Chef’s favourite cold cuts and cheeses including ‘Nduja calabra, coppa piacentina, Taleggio cheese and Gorgonzola.

Sure to be a highlight on the day, the Pasta e Risotto serves up housemade pasta with the finest ingredients such as ‘Paccheri’ pasta with Lobster and ‘Nduja Salami as well as a classic Carnaroli risotto with porcini and truffle prepared in a parmesan wheel. Served piping hot from the red brick wood- fired ovens, delight in endless slices of Pizze such as the ‘Infernale’ with tomato, mozzarella, spicy salami, marinated peppers and chilli or the ‘Tartufata’ with cream, buffalo mozzarella, fontina and Italian truffle.

Dal Forno offers a selection of wood-fired oven baked specialities such as Tagliata with roasted Wagyu beef and a Marsala sauce and Agnello, where a loin of Welsh lamb is roasted and served with roasted baby potatoes, baked vine cherry tomatoes and a mustard sauce. For Secondi, a selection of premium meat and seafood dishes take centre stage such as the classic seafood stew ‘Guazzetto’ served in a white wine and tomato sauce or ‘Polpette’, where homemade beef meatballs are served with a rich tomato and basil sauce.

To round off the Easter celebrations, the long list of ‘Dolci’ features the restaurant’s signature “Pregomisu”, Spiced Bunny Carrot Cheese Torte, “Struffoli Churros” and freshly-baked Hot Cross Buns, among many more.

Available on Sunday 31 March 2024 from 12pm to 2.30pm, Prego’s Easter Brunch is priced at $108++ per adult and $54++ per child, inclusive of free-flow soft drinks and juices. Free flow alcoholic beverage options are also available; $55++ for 2.5 hours of free-flow Prosecco, house wines and beers, and

$75++ for 2.5 hours of free-flow Champagne, house wines and beers.


SKAI High Decadence on Easter Saturday

Located on the 70th level of Swissôtel The Stamford, SKAI is the ultimate destination for celebratory gatherings with its contemporary menu and breathtaking panoramic views. Exclusively for Easter Saturday on 30 March from 12pm to 3pm, SKAI will offer a decadent spread of Seafood, a Buffet Bar, Hot Dishes and Sweets.

Priced at $198++ per adult, indulge in free-flow Henriot Brut Souverain NV Champagne, house wines, beers and soft drinks as well as elegant cocktails such as Dragon Fizz where Dragon-fruit-infused Tequila is mixed with coconut and honey ginger; or the Banana Bunny where Vodka is infused with banana and coffee.

To start, a luxurious Seafood Tower will be presented on the table brimming with the finest in coastal cuisine. Delight in the freshest prawns, mussels, scallop ceviche, oysters, tuna tartare, crab and lobster salad.

From The Buffet Bar, tuck in to a selection of bread and dips, a selection of cold cuts and charcuterie, smoked salmon and Gravlax with rye bread and pickles, and an array of creative salads such as Parma Ham with Charentais melon and Espelette pepper, or Hamachi Crudo with ponzu and radish.

Hot Dishes will be made to order, with the tempting likes of Saffron Risotto with aged parmesan or Lamb with pearl couscous tabbouleh and ras el hanout.

Exclusively for the festive celebration, Executive Pastry Chef Ming Choong has designed a series of joyful desserts inspired by the vibrant flavours and colours of Easter. This special display includes Piña Colada Cheesecake, Carrot Cake, Hot Cross Buns and Easter Macarons, to name just a few.

Easter-Themed Fun and International Cuisine for the Family at CLOVE

From Indian favourites to Japanese delights, local dishes to the Kopitiam Noodle station, buffet enthusiasts will enjoy a host of International delights at CLOVE’s Easter Brunch. Taking place on Sunday 31 March, from 12.30pm to 3pm, CLOVE has also curated a programme of complimentary children’s activities including a Golden Egg Hunt and balloon sculpting.

The experience starts at the Vitality Salad Bar, where freshly harvested greens from the hotel’s very own Aquaponics farm take centre stage. Fans of seafood will enjoy the Smoked Fish & Charcuterie station, equally love the selection of assorted sashimi and sushi from the Japanese selection, or devour the freshest Seafood on Ice such as oysters, lobsters, prawns, mud crabs, clams, mussels and scallops.

Live interactive stations are a not-to-be-missed highlight at the CLOVE Easter Brunch, with treats such as Gypsy Egg with petit pois, caprino foam and chorizo or the Carving Station with Roasted Whole Lamb, Maple Glazed Gammon Ham, Slow Roasted Angus Prime Rib and a Crusted Baked Salmon with champagne sauce.

At the Kopitiam Noodle Station, diners can also opt to assemble their own Seafood Laksa with premium quality ingredients such as king prawns, fish roe balls, mussels and clams. Other local crowd- pleasers include – Mala Szechuan Pepper Crab and Hainanese Poached Chicken. Indian culinary favourites such as Biryani and Lamb Rogan Josh and International dishes such as Impossible Shepherd’s Pie, Baked Barramundi with tomato concassé and sautéed Potato Gnocchi with semi- dried tomato pesto.

The dessert buffet has a spread of cakes, fruits, ice cream and warm desserts. A live station serves CLOVE’s specially curated Easter dessert, featuring Nitrogen Coconut Foam accompanied by exotic coulis, pineapple compote, and a delicious crunch topped off with a Chocolate egg shell.

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