Brunch is now served, with Champagne of course, at Capella Singapore’s Cassia (G/F Capella Singapore, The Knolls, Sentosa Island Capella, 6591-5045). Executive chef Lee Hiu Ngai creates an extensive menu of over 60 dishes, including a selection of home-made dim sum, barbeque dishes, seafood and meat entrées, double-boiled soups and desserts. Indulge in an endless parade of food, as well as free-flowing Charles de Roy bubbly every Saturday and Sunday from 12:30pm to 2:30pm ($168).