There’s no better way to enjoy the tea of the occasion, Red Christmas Tea, than the Festive Set Menu (S$35) – a showcase of sweet and savoury tea infusions in a three-course meal – from 19 to 28 December. Each set consists of a main of pan-seared beef tenderloin with Nargila Tea-infused foie gras that is seared golden, a dessert in the form of a mini log cake made up of Red Christmas Tea-infused chocolate and tiramisu mousse layers around a cherry and blackcurrant cream and red fruit jelly centre, and a pot of Red Christmas Tea. You’ll also find the latter’s notes of cinnamon and orange in a mulled wine or macarons coloured a vibrant red (S$12 for six, S$24 for 12 and S$48 for 24). All of TWG Tea’s log cakes similarly include a Red Christmas Tea-infused mousse (S$9.50 for small and S$76 for large).
Available at all TWG Tea Salons. www.TWGTEA.com
Baba Chews Bar and Eatery
Fans of aromatic Peranakan cuisine will be pleased to know that Baba Chews’ offerings of festive takeaways come with head chef, Alvin Leong’s unique twist. Classic turkey, for example, is reinterpreted as Turkey Breast ‘Sio’ (S$88) where a 2kg turkey breast is slow-baked with tamarind and coriander seasoning then glazed with shallot and plum sauce. Festive Set Lunches (S$22 for two courses, S$25 for three courses) and Dinners (S$70 for two, S$140 for three or four) are available on weekdays leading up to Christmas Eve from 5-23 and 27-30 December. Closer to the date, head over for Festive Weekend Brunch (S$38 per person) for continental breakfast dishes such as “Hangover” Devil’s Egg and Pulled Pork Pongteh Crepe. Otherwise, mark down the date for Baba Chews’ Christmas Eve Semi-Buffet Dinner (S$68 per person) where you’ll find a smattering of seafood and cold cuts among festive mains such as the Pineapple Lemongrass Gammon Ham Steak.
#01-01, Katong Square, 86 East Coast Road.
Tel: 65/6723-2025 www.facebook.com/babachewssg
Every year, the Ballroom foyer at Capella Singapore transforms into a marketplace with various live food stations decked in balloons and bauble, complete with a roving band for the Christmas Brunch on 25 December. For S$228 (with free flow champagne) or S$198 (free flow of drinks and juices), you’ll get to gorge on dishes such as Foie Gras Custard with Gingerbread Crouton and Port Wine alongside the usual buffet offerings.
Elsewhere at Chef’s Table, the celebrations start earlier from 1 December with Capella Festive Afternoon Tea (S$39.90 per person) and on 3 and 17 December, the exclusive Festive Family Tea Experience (S$52 per person) featuring an interactive Gingerbread and Cupcakes Decoration corner. Over at Cassis, executive chef Lee Hiu Ngai injects a little festive cheer as he whips up six-courses of Cantonese cuisine (S$88 for lunch and S$148 for dinner) on 24 and 25 of the month. Or opt for a three-course Mediterranean lunch (S$78) or five-course dinner (S$168) at The Knolls overlooking the South China Sea.
1 The Knolls, Sentosa Island. Tel: 65/6377-8888
The takeaway menu at Bakerzin is a godsend for those who don’t have the time to cook up their own Christmas feast. Apart from traditional mains such as Pineapple Glazed Gammon Ham (S$45 for 1.3kg) and Shepard’s Pie (S$18 for 700g of chicken, S$22 for 700g of beef), a new addition is the Roast Cajun Capon (S$36 for 2kg) that comes with an Argentinian Chimichurri sauce. For dessert worthy for the table’s centrepiece, order the Croquembouche (S$22.80 for 27 pieces) that is a stacked pyramid of mini choux pastries filled with French Vanilla Custard or Coffee Cream. A variety of two or more items also come in packages that range from S$52 to S$152.
Available at all Bakerzin outlets or online at www.bakerzin.com.
Closing off Swensen’s Around the World in More Than 80 Days year-long series, the restaurant debuts an African-inspired dish for December. The Piri Piri Chicken (S$15.50) pairs grilled chicken with a traditional spicy sauce made from fiery African Bird’s Eye chillies. After, satisfy your sweet tooth with the Christmas at the North Pole soda float (S$3.90), a cookie resembling Santa Claus ($13.90) or two scoops of Blue Moon ice cream topped with whipped cream and candy (S$11.50). New this year as well are two flavours of ice cream log cakes (all S$58 each): a light blue coloured Mystical Tiramisu decorated with edible pearls; All Manuka, All Boost made with Manuka honey ice cream; and Rocher Nirvana filled with creamy hazelnut ice cream and crushed almonds. For home parties, Swensen’s offers an assortment of sides, turkey, ham and ice cream log cakes in packages that range from S$172 to S$319.
Available at all Swensen’s outlets.
A treat for meat-lovers, Intercontinental Singapore’s take-home options feature tender meats roasted in the wood ovens at Ash & Elm such as the Maple Wood Bacon-Wrapped Tom Turkey (S$168 for 5kg) and hearty mains of New England 70-Day Grain-Fed Beef Sirloin (S$178 for 4kg). Apart from the regular fruit and log cakes, pastry chef Ben Goh debuts Rescue Santa (S$75 for 1kg), a chocolate dome that cracks open with a chocolate hammer to reveal Santa standing in a snow of light mascarpone cream. From 10 December onwards, Semi-Buffet Lunches (S$38-S$58) and A La Carte Dinners are available at Ash & Elm where you’ll find the likes of Roasted Quail with Wilted Spinach, Nocetta-Hazelnut Salami, and Turkey and Swiss Mushroom Flat Bread. Christmas Afternoon Tea (S$88+ per person) offering a selection of nibbles including Chocolate Raspberry Macarons, Matcha Chestnut Mont Blanc or Turkey Ham Quiche is also available at The Lobby Lounge for the entire month.
The best is saved for last as the restaurant pulls out all the stops for Christmas Eve, Christmas Day and Boxing Day. Dinner buffet on 24 December (S$118 with non-alcoholic drinks, S$158 with free flow of alcohol, and S$38 per child) includes Boston lobsters, Komamoto oysters and Chilean scallops, while they up the ante for brunch on Christmas Day (S$118 with non-alcoholic drinks, S$158 for free flow of alcohol, and S$38 per child) and Boxing Day (S$98 with non-alcoholic drinks, S$138 with free flow of alcohol, and S$38 per child) with an open Charcuterie & Cheese Room and Egg Station respectively.
80 Middle Road. Tel: 65/6338-7600. Place orders for takeaways by calling the Festive Desk at 65/6825-1008, email email@example.com or online at www.singapore.intercontinental.com/festive
White Rose Café
Bring Christmas home with juicy, pink Roast Beef Striploin (S$72 per 1kg) or a golden brown Roast Turkey with Chestnut Stuffing & Cranberry Sauce (S$130 for 4-5kg). To avoid making the hard decisions, get the EZ Christmas Party Pack (S$180 for a group of 5-6) for a picking of executive chef Charlie Tham’s classic festive dishes, including the 8-inch Apple Tart entirely made in-house.
York Hotel Singapore, 21 Mount Elizabeth. Tel: 65/6737-0511
Stuff yourself this Christmas season at Element’s Festive Buffet Lunch (S$58 per adult, S$29 per child) or Dinner (S$78 per adult, S$39 per child) for the whole month of December, with dishes such as Duck Rillettes Marinated with Red Wine and Teriyaki Glazed Turkey Roulade. On 24-26 December, indulge in something a little more special at Element on Tras Street with a five-course dinner (S$49 per person) by Samuel Quan who won a silver medal in 2013 International Young Chef Challenge in Korea. Expect only bold and innovative culinary creations such as Alaskan King Crab Meat with Compressed Watermelon and Lime from the aspiring Quan. Alternatively, Silk Road’s five-course menu (S$68 per person) of an East meets West cuisine is equally intriguing with dishes such as the Oven-Roast Turkey Roulade marinated in a Sichuan dressing. If dining in isn’t an option, Amara Singapore’s festive takeaways of the usual fare of ham, gingerbread, panettones or log cakes are available as well.
165 Tanjong Pagar Road. For enquiries for Christmas takeaways, Element and Element on Tras Street call 65/6879-2607 or email firstname.lastname@example.org, and for Silk Road call 65/6227-3848 or email email@example.com.
Eat your way through 24, 25 and 31 December with festive buffets at Furama RiverFront’s two restaurants: The Square @ Furama and Kintamani Indonesian Restaurant. At the former, indulge in executive chef William Lum’s rendition of traditional Christmas favourites such as Apricot Mascarpone Salmon and Baked Cod on Caviar Aubergine with Pickle Relish for lunch or dinner (S$72 for adults, S$20 for children). But if you’re looking for something spicier, head to Kintamani for authentic Indonesian cuisine like Cumi Cumi Goreng (S$55 for adults, S$25 for children).
You don’t have to dine in to get a taste of the hotel’s festive offerings; the extensive takeaway menu comprises Furama RiverFront’s signature Deconstructed Turkey with Cranberry Stuffing (S$90) and the Sea Salt Caramel Gula Melaka Pandan Chiffon Log Cake (S$60). Alternatively, getting a Santa Claus (S$128) or Yuletide Cheer (S$178) set is sure to please.
405 Havelock Road, Furama RiverFront. For reservations at The Square @ Furama call 65/6739-6467 or email firstname.lastname@example.org; for reservations at Kintamani Indonesian Restaurant call 65/6739-6463 or email email@example.com; and for takeaway pre-orders call 65/6333-8898 ext. 538 or email firstname.lastname@example.org.
Trust the ingenious team led by chef Pang Kok Keong at Antoinette to come up with a stunning collection of sweet and savoury cakes for the occasion. The pink beetroot cream cheese covered Hivernette (S$75) is essentially a sandwich cake made of four layers of house-baked country bread in between wild mushroom ragout, caramelised onions and cornichons and boeuf bourguignon of Wagyu beef brisket (a French-style stew). Another is the impressive Red Rosette (S$150), a vertical chocolate cake with almond nougatine and orange confit in light chocolate ganache decorated in red-coloured dark chocolate Chantilly. To their log cake selection, they’ve added the pink rose finger sponge Superlova (S$55 for medium, S$110 for large) and chestnut Marronette (S$55 for medium, S$110 for large).
Other sweet treats such as chocolates and macarons are given the classic Antoinette twist; two new chocolate flavours are The Queen’s Salted Egg Yolk Truffle and Crispy Bacon while the Winter macaron comprises a peanut caramel, raspberry jelly in vanilla cream cheese.
Available at Antoinette restaurants at Penhas Road, Mandarin Gallery and Sofitel So Singapore. www.antoinette.com.sg
In tribute to the year of the rooster zodiac in 2017, Carousel debuts their Rice of the Phoenix Yu Sheng (S$188 for small, S$218 for large). A play on the word ‘rice’, the yu sheng was inspired by the flavours of chicken rice, a local favourite. Chicken rice puffs are made from jasmine rice infused with the aroma of sliced shallots and garlic cloves, dehydrated then fried till golden make up half of the deconstructed rendition, while the other components include chicken ‘bak kwa’, boneless chicken feet, baked chicken floss and deep-fried chicken skin. The crème de la crème, however, is slices of lobster sashimi added to the mix. The restaurant’s renowned buffets for lunch, high tea and dinner are still available on Lunar New Year Eve (S$56 for lunch, S$48 for high tea, and S$98 for dinner) and two days (S$65 for lunch, S$48 for high tea, and S$86 for dinner) after.
Royal Plaza on Scotts, 25 Scotts Road. For reservations for Carousel buffets call 65/6589-7799 or email email@example.com, and for Lunar New Year Yu Sheng call 65/589-7788 or email firstname.lastname@example.org. Lunar New Year Yu Sheng orders must be placed three days in advance and close on 8 February 2017.
One Farrer Hotel & Spa
From 2 January to 5 February, head to Escape Restaurant & Lounge for a Lunar New Year feast (S$55/S$68 for lunch, S$68/S$88 for dinner) starting with their signature Lucky Monkey Yu Sheng that consists of crunchy banana chips and Scottish salmon sashimi drizzled with dragonfruit sauce. Other menu items you won’t want to miss are the sea cucumber with mushrooms and braised Australian Wagyu beef tendon with daikon. One Farrer Confectioney also steps up with a smattering of homemade goodies such as Golden Pineapple Tarts, Dried Lychee Cornflake Cookies, Durian Supreme Crème with Tahitian White Chocolate Mousse and Nian Gao.
1 Farrer Park Station Road. For reservations for Escape Restaurant call 65/6705-7828 or email email@example.com and for Lunar New Year Takeaways call 65/6705-7825, email firstname.lastname@example.org. Lunar New Year Takeaway pre-orders end on 27 January 2017.
If you're looking for a hearty Christmas brunch, this is the place to go. You and your loved ones will be treated to signature festive delights such as Freshly Shucked Pacific Ocean Oysters, Alaskan King Crabs on Ice, mouth-watering Maine Lobster Nonya “Luxe-sa” and Cognac Flambéed Foie Gras on the 24th and Lobster Bisque with Cognac Cream, Honey Glazed Gammon Ham, Roasted Australian Prime Rib, Apple and Clove Glazed Pork Loin, on the big day itself. To satisfy any cravings for Asian delicacies, the line-up will also feature Cantonese style roasted deluxe items – Roasted Chicken, Duck and Pork or Tempura Prawns with Shoyu Dressing and Freshly Grated Daikon.
A dedicated carving station and dessert station serving traditional festive favourites such as Roasted Turkey with Apple Stuffing, Cranberries and Giblet Gravy, Pavlova, Christmas Pudding with Brandy Sauce, Chocolate Yuzu Log cake and Christmas Fruit Cake will satisfy even the biggest cravings for a traditional Christmas feast. Making spirits bright with an indulgent experience, the Christmas Eve Dinner (S$128 per person) and Christmas Day Buffets (S$108-S$158 per person) also come with an option that includes unlimited servings of Champagne, wine and beer.
PARKROYAL on Pickering, 3 Upper Pickering Street. Tel: 65/6809-8899 www.parkroyalhotels.com/lime
Indulge in healthier snacks this festive season with BoxGreen's nutritious and mouth watering treats, such as the Christmas Fruit Cake, Herb Garlic Garden, GingerFruit Muesli Munch, and Choco Twilight Biscotti. Our favourites fromt the limited edition Christmas gift box include the GingerFruit Muesli Munch and Choco Twilight Biscotti – the former features cranberries, apricots, spices, oats, fruit peels and sultanas, while the latter, comprises pumpkin skins and hazelnuts. Available in limited quantity till 23 December, each limited edition Christmas snack box is priced at S$12, excluding a delivery charge of S$2.90 per box. Free delivery is available with a purchase of 5 or more boxes. BoxGreen ships to Singapore and Malaysia only.
For an Italian Christmas, head to Zafferano for its Christmas Table d’hote menu, specially prepared by chef Marco and his team. Available on 24 and 25 December, diners can pick from either three- or four-course options, which will offer antipasti options such as pan-seared foie gras with sous-vide pear, berry compote and grated chocolate, as well as classic Italian burrata from Andria with heirloom tomatoes and fresh basil.
The options for main course are equally impressive – diners can pick either the sous-vide 150 days grain fed Black Angus beef tenderloin paired with celery root puree and glazed mushrooms or oven-baked Italian sea bass with ‘sweet peperonata’ and Port wine reduction.
End off a lovely meal with an array of traditional and contemporary Italian desserts and pastries from Zafferano's Christmas dessert bar. Indulge in the soft and full flavoured house-made tiramisu, beautifully crafted assorted macarons, profiteroles, creamy panna cotta, traditional fluffy panettone, Christmas log cake, Christmas cookies, meringue and mixed berry ‘crostata'. The Christmas Table d’hote menu is available for dinner on 24 and 25 December (S$88 per person for 3-course and S$98 per person for 4-course).
Level 43, Ocean Financial Centre, 10 Collyer Quay. Tel: 65/6509-1488 www.zafferano.sg
Singapore Marriott Tang Plaza Hotel
Spoil your family with the likes of a lobster, scallop, tuna, salmon and caviar Yu Sheng, and Ginseng Marinated Roast Duck when you have reunion dinner at Wan Hao Chinese Restaurant (S$98.80 per person for a group of four to five, S$1888 for a group of 10). Or if you prefer a homely Chinese New Year reunion, dine any day from 9 January to 11 February to enjoy executive chef Brian Wong’s traditional Chinese fare such as Braised Japanese Cucumber Stuffed with Minced Pork (S$88 per person) and the Stewed Spare Rib with Hawthorn & Preserved Plum (S$30 per portion). You can even take home one of the six variations of Yu Sheng – from Sliced Abalone & Crispy Fish Skin Yu Sheng (S$136 for large, S$68 for small) to Truffle Vegetarian Healthy Yu Sheng (S$136 for large, S$68 for small) – or a Wan Hao’s Golden Pot of Treasures (S$588 for a group of six, S$1088 for a group of 10), a stew of pig trotters, Black Moss Iberico Meatballs and dried oysters.
302 Orchard Road. For reservations or pre-orders call 65/6831-4605 or email email@example.com.
Park Hotel Clarke Quay
Chef James Wong’s set menus (S$338 for a table of four to five, S$518 for a table of six to seven, S$598 for a table of eight to nine, and S$628 for a table of up to 10) are created to impress even the most skeptical in-law. To see why, look no further than the Tower of Fortune Crab Meat ‘Lo Hei’ (S$88 for large). Placed in the middle of the plate is a seven-layer tower of vegetables such as sweet potato crisps and crunchy kai-lan leaves, surrounded by quail eggs, crab meat and spring rolls. Crowd pleasers from last year also make a return such as the no-brainer Jumbo Salted Egg Yolk Prawns and Deep-fried King of Fruit.
Level 2, Park Hotel Clarke Quay, 1 Unity Street. The set menu and ‘Lo Hei’ are available from 20 January to 11 February. For reservations call 65/6593-888 or email firstname.lastname@example.org.
Goodwood Park Hotel
This year, Goodwood Park Hotel will be rolling out a handful of pineapple-themed delights and irresistible savoury treats to bring more 'huat' (prosperity) to your Lunar New Year celebrations. As pineapples symbolise fortune, the tropical fruit is the highlight of this year's takeaway goodies, namely the Auspicious Golden Pineapple (S$94.15) and The Huat! Tart (S$40.65). The former, which is a 9-inch tall five-layered vanilla pound cake sandwiched with butter cream, is a majestic work of art by the hotel's pastry team, while the latter, which is a 6.5-inch pineapple tart, is a delightfully large version of the quintessential bite-sized festive treat. Another must-try is the Spicy Salted Egg Yolk Lotus Root Chips (S$36.15), featuring homemade root chips coated with salted egg yolk crumbs, spiced up with chilli padi and curry leaves.
22 Scotts Road. Tel: 65/6730-1786