The Line’s new Sunday brunch

With new chef de cuisine Vincent Wong at the helm, The Line's 10th anniversary has seen a host of revamps. The expansive brunch with its 16 live kitchens greets guests with a new pimped-out meat carving section that impressively features a 50kg Wagyu leg, slow roasted for 48 hours; Australian Stockyard Tomahawk steak; Sue Rong Hai Thai-style 'Crying Tiger' beef; 200-day grain-fed Stockyard Striploin with truffle jus; 24-hour short rib done in Korean marinade during our visit; and herb-crusted lamb rack.

The famed seafood on ice section is still amply stocked with king crab, snow crab and three kinds of oysters. Not to be missed nearby is the new foie gras station with 10 kinds of terrine – the chocolate chip version is sure to win new fans – alongside cured meats and hand-shaved 36-month aged jamon Iberico.

Save room for the selection of cheeses, up to 30 types that include Tomme de Savoie to Gloucester blues. Perrier-Jouet Grand Brut Champagne is a fine accompaniment to the repast, though be sure to pace yourself so you can end on a sweet note with the massive selection of ice creams and cakes.

Lobby Level, Tower Wing, Shangri-La Hotel. Tel: 6213 4275