Meaning two more days to the lavish Sunday champagne brunch at @barandbilliardroom. It only felt like yesterday but I am still mesmerized over the sea urchin served at the live station, comprising of shredded crabmeat, a scoop of uni, while topped off with lobster bisque foam, scrambled egg, and finally a seaweed butter bread finger. Never had a dish as fabulous as this for brunch, while sipping on @champagne_billecart_salmon in a beautiful colonial-styled @raffleshotelsingapore.