Christmas dining in Singapore 2020: Luxurious festive menus for house parties and in-restaurant feasts


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Holiday celebrations will be cosier and more intimate this year but no less merry – especially with sumptuous spreads like these. We recommend some of the best festive feasts for dining out and to enjoy at home.
From German to Italian, Asian and more, the holiday lunch and dinner menus at The Capitol Kempinski Hotel Singapore’s various restaurants will leave you spoilt for choice. Head to Frieda for an authentic German Christmas feast with dishes like chestnut soup and a four spices duck breast served with brussels sprouts, sweet potato mash and a pomegranate jus.
At Italian restaurant La Scala Ristorante, opt for classic pizzas and pastas or, for something lighter, the baked red snapper with black olives and Roma tomatoes. Broadway American Diner is serving up casual festive bites like the roasted turkey breast sandwich with egg mayonnaise and giblet dressing in a soft and chewy house-baked hoagie roll. Lunch at 15 Stamford by Alvin Leung sees an Asian twist, with a Boston lobster carpaccio in a flavourful bisque made with fish broth and laksa spices and topped with chilli mango and Kaluga caviar.
The dinner menu switches to a focus on classic festive flavours such as foie gras with raspberry spiced apple and Hokkaido Black Angus beef tenderloin black truffle and duck fat potato. The hotel also offers a selection of roasts, sides and sweets for takeaways. We recommend the baked gammon ham served with rum honey glaze, applesauce and pork raisin sauce, as well as the roasted Black Angus beef prime rib with horseradish, mustard and beef jus.
For more information, call +65 6568 8888 or WhatsApp +65 9817 2750.  To order festive takeaways, head to shop-capitolkempinski.com.
Escape to Sentosa on Christmas Eve and Christmas Day at The Knolls, the resort’s all-day dining restaurant, for a set lunch or dinner.  Start with a warm vichyssoise velouté which is a creamy leek and potato soup served with tender Hokkaido scallops, leek compote, Lardo di Colonnata and herb oil. We also enjoyed the salad of Alaskan King Crab, where sweet shredded crab meat is tossed with savoury plankton and topped with sweet prawn gelée, cilantro, cauliflower mousse and Oscietra caviar.
Unlike the standard roasted turkey, the bird is prepared two ways here. The breast of the honey-rosemary brined turkey is slow-cooked in a sous vide for a fork-tender texture, while the leg is done confit style. Accompanying the turkey are sides of roasted vegetables, pine nut-sage and onion bread stuffing, cranberry sauce and gravy. Vegetarians have a dedicated festive plant-based menu featuring dishes like porcini and cheese ravioli with black winter truffle, spinach, asparagus, green peas, arugula and parmesan cheese.
For those that fancy Cantonese cuisine for Christmas, Chinese restaurant Cassia offers specialties like the baked spare rib with Champagne sauce and braised bird’s nest with crabmeat in superior broth.
At Brasserie Les Saveurs in The St. Regis Singapore, executive chef Thibault Chiumenti presents an impressive gourmet spread with touches of French flair.
Highlights include luxurious treats like the cold crabmeat salad with chives and shallots, finished with Baerii caviar and gold leaves as well as the autumnal entrée of pan-seared foie gras served with pumpkin compote and a sweet gingerbread coulis. For the mains, don’t miss the Beef Wellington – a showstopper that looks impressive and tastes even better.
The middle is made up of a beef tenderloin coated with spinach and mushroom duxelles, that is wrapped in a layer of Parma ham and then covered in a flakey puff pastry. To end the meal, a wide selection of desserts are available from classic logcakes to fruit tarts and rolls and our personal favourite, fluffy panettone with mascarpone cream and a scoop of mulled wine nitrogen ice cream.
The hotel’s take-home offerings are equally delightful, with hearty roasts like the côte de boeuf with roasted potatoes and cold entrées like foie gras terrine and the signature smoked salmon infused with The St. Regis Singapore Tea Blend.
For reservations, call +65 6506 6860, email bls@stregis.com or visit brasserielessaveurs.com. To order, shop online at festive-stregissingapore.oddle.me, call +65 6506 6813 or email festive.sg@stregis.com.
There may not be any traditional self-service buffets this year, but Basilico at Regent Singapore is still pulling out all the stops with feasts starting as early as November until New Year’s Day. From now to the end of the month, guests can enjoy Festive Basilissimo lunches and dinners featuring a choice of three courses: plated antipasti, mains like parma ham-wrapped turkey ballotine stuffed with foie gras, and delectable desserts such as an Alphonso mango cheesecake nestled within a coconut snowball.
On Christmas Eve and Christmas Day, the spread is elevated with myriad traditional Italian cold cuts, fresh creamy burrata and mozzarella, aged balsamic vinegars and heirloom tomatoes. There will also be mains like poached Boston lobsters and cotechino, a slow-simmered pork sausage typically served with lentils.
To make it an enjoyable family affair, a kid’s corner will keep the little ones entertained with festive goodies, a bouncy castle, game consoles and craft activities. Special guests will also pay a visit, including a magician and Santa Claus himself.
For couples and groups of friends, Manhattan, the hotel’s award-winning bar, has a Festive Adults-Only Sunday Cocktail Brunch. Expect Gin and Tonic, Bloody Mary and Garibaldi trolleys that make their rounds for tableside pours as well as unlimited servings of festive hot plates.
For reservations at Basilico, call +65 6725 3232 or email basilico@regentsingapore.com.sg. For reservations at Manhattan, call +65 6725 3377 or email manhattan@regentsingapore.com.sg.
Celebrate with a festive six-course menu at Michelin-starred Cantonese restaurant Jiang-Nan Chun. Available at lunch and dinner, the menu starts off with a chilled lobster jelly with white radish and fresh yuzu and follows with dishes that best represent the land and sea such as braised cod with eggplant in kung pao sauce as well as wok-fried Australian M7 Wagyu beef with mushrooms and basil.
If you’re staying home for the holidays, the restaurant has curated a takeaway set that feeds approximately eight people. It features a spiced roasted Challans duck with kumquat compote, honey glazed pork collar, crispy pork belly, deep-fried Soon Hock with sweet and sour sauce, double boiled superior stock with abalone and cordyceps and more.
The set also includes a dessert of Manjari chocolate hazelnut royaltine and Amarena cherry Yule log. Over at modern Asian brasserie One-Ninety, semi-buffet brunches, lunches and dinners are focused on traditional fare like roasted honey mustard-glazed ham along with a spread of delectable appetisers, imported cheeses, charcuterie and handcrafted desserts.
Takeaway bundles are also available for various group sizes, with all the must-haves from roasts to sides and desserts. This year, guests can choose to order a regular roasted turkey that comes in both 5kg and 10kg or a 3.8kg organic one. These come with cranberry sauce, turkey jus, bread and chestnut stuffing.
For reservations, call +65 6831 7250 or email one-ninety.sin@fourseasons.com. To order the festive takeaways, call +65 6831 7253, email festiveseason.sin@fourseasons.com or visit fourseasonssingapore.oddle.me.
The novel Christmas takeaways from Resorts World Sentosa will not only impress your guests but also amuse them. While the Turducken might look like a turkey at first, once carved, guests will be surprised to see that it is a unique three-bird roast of stuffing in a chicken, in a duck, in a turkey. It makes for quite the centrepiece and a single slice reveals the contrasting textures and flavours of all its components.
Another rather unusual, eye-catching dish is the turkey Wellington – a roulade of flavourful turkey breast, portobello mushrooms and savoury prosciutto wrapped in pastry that is crisp on the outside and fluffy inside. It’s accompanied by honey-glazed carrots, parsnip, celeriac, brussels sprouts, bacon-wrapped chipolatas, herb-baked ratte potato, chestnuts, turkey gravy and cranberry sauce.
Lastly, the Elderflower Festive Ball is truly a sight to behold. French Ruby chocolate forms the coconut praline shell of the large red bauble, which opens to reveal sweet treats like elderflower-infused sponge, almond biscuits, crunchy nutty streusel, custard, a confit of red fruits and more. Guests hoping to dine at Resorts World Sentosa restaurants this holiday season can look forward to festive menus at Ocean Restaurant, Osia Steak and Seafood Grill, Syun and table65.
For reservations at these RWS restaurants, visit rwsentosa.com/christmas-dining, call +65 6577 6688 or email dining@rwsentosa.com. To order the festive takeaways, visit rwsentosa.com/christmas-dining(Main and featured image: The Capitol Kempinski Hotel Singapore)
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