Festive Feasting 2014 at St. Regis Singapore
What are your plans this festive season? The St. Regis Singapore has put together yet another tempting array of gourmet creations and handcrafted treats for 2014's festive season. I was invited to preview the festive offerings at St. Regis Singapore and was so impressed by the ham, I'm giving away a 6 kg ham worth S$298 to one lucky reader. Contest details will be at the end of this post.
While waiting for the food to be served, I indulged in some Cranberry Brioche and whipped French butter. I loved the fluffy and buttery brioche that was dotted with juicy bits of cranberry.Amuse Bouche: Seared Yellow Fin Tuna with Sesame Seeds & Citrus Salsa Brasserie Les Saveurs
The Amuse Bouche was a Tuna Tataki with Citrus Salsa, Sesame Seeds and Caviar. I loved the medley of flavours, the salsa and the caviar but felt that the tuna was just a little too tough.Italian Antipasti Selection from LaBrezza: San Daniele Ham with Melon & Preserved Capsicums, Insalata Russa, Veal Liver Pate, Smoked Salmon & Mascarpone
Our hosts wanted to showcase items from LaBrezza's festive menu too so we had a platter of antipasti to share. Amongst the four antipasti on the platter, I liked the Smoked Salmon & Mascarpone topped with Caviar best for its light flavour and a mix of textures. The San Daniele Ham with Melon and Preserved Capsicums was my next favourite item on the platter for its mix of sweet, savoury, tangy and spicy flavours.Trio of Appetisers: Avruga Pearls & Sakura Ebi with Poached Hokkaido Scallop, King Prawn Tempura with Avocado & Coriander Dip, Pan-Seared Wagyu Beef Tenderloin with Parmesan Espuma Brasserie Les Saveurs
We were then served a trio of appetisers from Brasserie Les Saveur's menu. I enjoyed the umami-rich flavour combination of Avruga Caviar pearls, crisp Sakura Ebi and succulent Hokkaido Scallop. I liked how the avocado added a buttery touch to the dip and how it helped to lift the flavour of the King Prawn Tempura. My favourite item on this platter was the tender pan-seared Wagyu Beef Tenderloin although the Parmesan Espuma was not as tasty as I hoped it would be.Homemade Cannelloni with Boston Lobster, Bottarga, Porcini Mushroom & King Crab Sauce LaBrezza
Served on a bed of King Crab Sauce, the homemade Cannelloni stuffed with juicy chunks of Boston Lobster, Bottarga and Porcini Mushroom was delicious! The creamy King Crab sauce was addictive and a perfect complement to the crisp cannelloni. I regretted finishing the cranberry brioche roll because I was unable to finish the dish. This is a Must-Try this festive season at LaBrezza.Roasted Duck Breast and Duck Leg Confit flamed with Grand Marnier served with Winter Truffle Potato Purée, Steamed Boy Choy and House-Smoked Foie Gras Brasserie Les Saveurs
This was an interesting combination. The Roasted Duck Breast reminded me of Chinese style roast duck, especially when served with some steamed Bok Choy on the side. The Duck Leg Confit was just a little too salty for my taste but was well-complemented by the silky Winter Truffle Potato Purée and House-Smoked Foie Gras. This is a Must-Try at Brasserie Les Saveurs this festive season.
Our hosts had prepared a surprise for us that wasn't on our tasting menu. Just as we were all moaning about how full we were getting, a chef showed up with a whole Gammon Ham from the Festive Takeaway Menu.Pineapple Honey-Glazed Gammon Ham with Buttered Vegetable, Apple and Cinnamon Compote, Grilled Potato and Honey Pineapple Sauce
The chef shaved off paper-thin slices of ham and plated them with some vegetables for us to try. The Pineapple Honey-Glazed Gammon Ham was excellent! The succulent flesh had the right balance of savouriness with a slightly sweet crust. It was great on its own and with some grilled potato. This is definitely a MUST-TRY!Frozen Iced Nougat & Crispy Wafer with 70% Amadei Savarin Brasserie Les Saveurs
I barely had room left in my tummy for dessert but the 70% Amadei Savarin was so rich and creamy that I couldn't help myself but finish the whole ring.Christmas Stollen with Dried Tropical Fruit @ S$48 (500 g - Christmas Takeaway) Brasserie Les Saveurs
The Christmas Stollen at St. Regis is one of my favourite items from the Festive Takeaway menu. Not too sweet, nor too dry and hard, the texture is firm to the bite without fear of breaking any teeth. I liked the marriage of flavours between the warm spiciness of cinnamon with the sweet but tangy flavour of dried fruits. The Christmas Stollen is also a Must-Try!
In addition to special festive menus, festive items on the buffet lines and indulgent Champagne brunches, The St. Regis Culinary Events team crafts bespoke dining experiences for the festive season.
Check out 2014's Festive Offerings at St. Regis Singapore here: www.stregissingapore.com/en/christmasThe St. Regis Singapore 29 Tanglin Road, Singapore 247911. Phone: +65 6506-6888
PS: Thank you, The St. Regis Singapore, for the hospitality.
My blog turned 8 on 27 September 2014. A BIG "Thank You!" to all my readers and social media fans for your support! For this year's Christmas Giveaway, I thought I'd make it a little more special.Win a Pineapple Honey-Glazed Gammon Ham (6kg) worth S$298 with Buttered Vegetable, Apple and Cinnamon Compote, Mash Potato and Honey Pineapple Sauce Image reproduced with permission from St Regis Singapore
I was so impressed by the ham during the preview, I'm giving away a 6 kg ham worth S$298 to one lucky reader. I hope your family, friends and you will enjoy the ham this festive season. To win, tell me how you intend to share this ham if you were to win it.Win a Triple Chocolate Decadence worth S$52 Chocolate Brandy Roulade, Liquid Pearls Crunch, Vanilla Cream, Chocolate Ganache and Dark Chocolate Dust Image reproduced with permission from St Regis Singapore
If ham's not your thing but chocolate log cake is, tell me how you intend to share this cake with your loved ones. One lucky reader stands to win a Triple Chocolate Decadence Log Cake from St. Regis Singapore.
Christmas is a season of giving and sharing and most of all, it is a season of love. I look forward to reading your entries soon and wish you a blessed festive season.
How to win?
- Send me an email / comment below / write on my Facebook wall to tell me which item (eg. Christmas Gammon Ham / Christmas Logcake) you’d like to win and how you intend to share it.
- Giveaway ends at midnight on 28 Nov 2014.
- The winners will be announced on 29 Nov 2014.
- Winners, please provide me with your full name, email address, contact number, preferred collection date and time via email by 3 pm on 29 Nov 2014 so that I can purchase the items on your behalf. Please do NOT post your personal details in the comments nor on my FB wall.
- Collection of the Gammon Ham / Log Cake will be at La Pâtisserie, Lobby Level, The St. Regis Singapore from 1st Dec (from 10 am to 4 pm) to 25th December 2014.
- Any delivery charges (if you arrange for a delivery) will be borne by yourself.
- Duplicate entries will be disqualified.
- Only valid for residents of Singapore
- This giveaway is NOT sponsored by The St. Regis Singapore.
- The cost for the Christmas Gammon Ham and Christmas Log Cake are fully borne by me. Merry Christmas, everybody!
Had a hard time picking the winners for my #Christmas Giveaway. Congratulations, Stephen Tan (on FB) for winning the 6 kg Pineapple Honey-Glazed Ham worth $298 & Shirley Ang (via blog comment) for winning the Triple #Chocolate Decadence Log Cake worth $52. Please give me your contact details by email / FB PM so I can buy them on your behalf from St. Regis Singapore. Have a lovely festive season everyone! Tis the season for giving & sharing. Pay #love forward, won't you?
Had a hard time picking the winners for my Christmas Giveaway. #SFFGiveaway
Congratulations, Stephen Tan (on FB) for winning the 6 kg Pineapple Honey-Glazed Ham worth $298 & Shirley Ang (via blog comment) for winning the Triple Chocolate Decadence Log Cake worth $52.
Please give me your contact details by email / FB PM so I can buy them on your behalf from St. Regis Singapore.
Have a lovely festive season everyone! Tis the season for giving & sharing. Pay love forward, won't you?
PS: Still waiting to hear from the winner of the log cake. If I don't get any responses by 10.30 pm tonight (29 Nov), a new winner will be picked.