Christmas is almost upon us, and if you haven't yet made plans, here are some highlights you can add to your year end festivities. For me, I'm getting this Maplewood Bacon Wrapped & Roast Tom Turkey (S$168 for 5kg) from InterContinental Singapore (thank you, IHG!). Because bacon! This turkey is luxuriously wrapped with strips of bacon and slow-roasted over maple wood. It comes with baked potato, winter vegetables, giblet gravy & mushroom stuffing. I've also got some of Park Bench Deli's truffle butter gravy waiting for this bird.
Crowne Plaza has some seriously good Satay Marinated Iberico Pork Ribs (S$118+, 1.2kg). The meat is marinated overnight in a blend of Asian spices including lemongrass, blue ginger and dried chili. It tastes divine when paired with the accompanying creamy and chunky peanut sauce. Like satay but better.
Check out also their Grain-Fed BBQ Beef Ribs (S$118+, 1.2kg). The ribs have been cooked sous-vide for 24 hours, the former is tender and falls straight off the bone. Glazed with tangy barbecue sauce, the Barbecued Grain-fed Beef Ribs are absolute pleasure to indulge in. The latter is brined and sous-vide for 24 hours and is perfect when paired with the palatable mushroom duxelle and red wine shallot gravy.
The other thing we enjoyed in advance was St Regis Singapore's Marinated Beef Tenderloin (with incredible truffle mash). Even the fussy ones in the family relished this heartily. It comes with a potent Merlot sauce, but we also made our own ponzu-habanero sauce. It's a huge portion and lasts several days. We shredded the leftovers for stuffing into tacos.
For the log cake, I'm getting the Ritz-Carlton "Warmth" (Thanks, RC!) made with Almond Sponge, Joconde Biscuit, Grand Marnier, Praline Cream. It may look ordinary but it's the best tasting of the lot, in my humble opinion.
There's also four other stunning-looking creations (clockwise from top left):
“Hope” with gold star dust - Dark Chocolate Ganache, Hazelnut Biscuit, Gianduja Crémeux, Raspberry Mousse, Gelée
“Love” with fiery chocolate "flames"- Dark Chocolate Mousse, Blood Orange Biscuit, Gelée
“Peace” looking so green - Pistachio and White Chocolate Mousse, Cherry Biscuit, Gelée
“Joy” with white snowflakes - Vanilla and Caramelised Pecan Mousse, Walnut Biscuit, Chestnut Chantilly Cream
We also liked Pan Pacific's Manjari Dark Chocolate Mousse Log Cake.
And if you prefer something more traditional, this moist red velvet logcake from Concorde Hotel is quite a treat.
This list is not exhaustive, only the stuff I've tried so far. I've seen some spectacular-looking cakes and roasts elsewhere but have not gotten the chance to try or feature them. But happy holidays, and Merry Christmas to those celebrating!
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