There’s usually one dish at brunch that gets left behind or politely picked at, but at Bâoli, almost everything on the table disappeared quickly. The brunch moves between Japanese, Mediterranean and Asian flavours without feeling overdone, and we paired the experience with The Ritual beverage package, which featured an incredible beverage selection that matched the pace and energy of the afternoon.

The table starts filling up almost immediately. The Wagyu Gyoza arrived with crisp golden bottoms and rich, juicy filling, while the Fried Calamari stayed light and crunchy with a hint of spice. The Hamachi Carpaccio kept things fresh with delicate slices of fish and bright dressing. At the same time, the Tomato Carpaccio combined Pink Uzbek Coeur de Bœuf tomatoes with yuzu crème fraîche, fresh tomato vinaigrette, and tanoki crumbs.

The premium maki platter was beautifully presented with a selection of three. Our favourite was the Crispy Volcano Roll, layered with rock shrimp tempura, crispy ebi, avocado and volcano sauce for a mix of crunch, creaminess and heat. The Crispy Ebi Steamed Buns landed slightly later than the rest of the starters, but were worth the wait. The soft bao contrasted perfectly with the crunchy prawns inside, and they were gone within minutes at the table.

For the nigiri course, my dining partner and I both chose the Wagyu Smoked Chimichurri, which combined rich beef with sharp, herbaceous notes that cut through the richness nicely. You can also choose from other options, including Sake Aburi Chilli Garlic, Classic Akami, Hamachi Truffle Aburi and Chutoro & Chalakita.

For mains, the Wagyu Short Ribs Donburi fully delivered on comfort food energy. The beef was soft enough to pull apart easily, soaking into the rice underneath. My dining partner went for the Grilled Lamb Chops with spicy kimchi and red miso glaze, cooked to her preferred temperature. To accompany the mains, we went for the robata potato and broccolini.

For the finale, a glamorous dessert platter arrived at the table, of course, with a touch of dry ice. The Basque Cheesecake had caramelised burnt edges with a sharp citrus finish paired with strawberry yuzu, while the Coconut & Mango dessert brought a fresh tropical hit through the calamansi gel. The Tiramisu Tart closed things out with deeper coffee and cocoa flavours that felt classic, but with a twist.