Indulge in luscious holiday treats this season with festive takeaways at SweetSpot, holiday feasts and retail therapy at Marina Bay Sands.
Celebrate Christmas with SweetSpot as it presents the SweetSpot Signature ChristmasTree (S$65). The popular handcrafted chocolate tree is embellished with dazzling chocolategems, sugar snowflakes and sprinkled with toasted coconut flakes for additional flavour andcrunch.
Inspired by the spirit of giving, SweetSpot has introduced a beautiful log cake that resembles a gift. The Caramelized Apple Yule Log (S$65) is covered in caramel glaze and filled with layers of milk chocolate mousse, caramelized apple and spiced chocolate sponge cake. The exquisite log cake is topped off with a golden ribbon made with chocolate paste, making it perfect as a gift. Guests can also look forward to two new flavours, Chocolate Chestnut Church Yule Log (S$65) and Mascarpone Cheese Mango Yule Log (S$65).Traditional European Christmas favourites such as the Panettone (S$30), a rich and buttery sweet bread with raisin and citrus peel as well as the Stollen (S$35), a delicious cake filled with dried fruits, nuts and almond marzipan are also available.From 1 December 2014 to 1 January 2015, guests can purchase these Christmas itemsfrom SweetSpot at Hotel Tower 3 Lobby. For enquiries, call SweetSpot at 6688 8588 (7amto 10pm daily).
Marina Bay Sands Hotel’s international buffet restaurant RISE is offering a hearty Christmas themed lunch and dinner starting from S$68++ on 24 and 25 December 2014. Diners can look forward to a special carving station serving Traditional Roast Turkey, Honey Glazed Ham and Hip of Beef with Yorkshire Pudding, complementing the buffet spread filled with delights from local, Western, Chinese, Japanese and Indian cuisines. Dessert lovers will be charmed by the decadent dessert bar featuring festive Gingerbread Cheesecake, White Chocolate Egg Nog Cream and Glogg Wine Stewed Fruit Cobbler. To usher in 2015, visitors can indulge in the buffet from the outdoor fresh herb garden, where an outdoor barbeque pit will offer grilled delights such as Rosemary Lamb Chops, Fillet of Beef and barbecue Stingray. The live Western station will also offer Winter Black Truffle Capellini with fine herbs and Wagyu Beef Bourgogne. The New Year’s special menu at RISE is available for lunch and dinner starting from S$68++ on 31 December 2014 and 1 January 2015.
db Bistro Moderne
Enjoy a Christmas Eve dinner with db Bistro Moderne as Executive Chef Jonathan Kinsellaprepares a four-course menu ( $165++) featuring wintertime flavours. Begin with a Wild Mushroom Velouté or Guinea Hen Pâté “En Croûte”, followed by Sweet Butter Poached Boston Lobster with House-Made Ricotta Gnocchi. For mains, choose from a Brittany Cod “En Papillote”, Slow Roasted Duck Duo or Seed Crusted Venison Loin. Finish with db Bistro Moderne’s signature Hazelnut Bûche de Noël, or Nougat Glace, a specialty of Executive Pastry Chef Benjamin Siwek. db Bistro Moderne is also offering luxuriant six-course New Year’s Eve dinner (S$198++),featuring Oysters “A la Nage” with oscietra caviar, asparagus and romaine lettuce, Daniel Boulud’s signature Black Tie Scallops studded with black winter truffles and baked in crust, as well as a choice of mains – Sweet Butter Poached Boston Lobster or the Filet Mignon “Rossini” with foie gras, wild mushrooms, spinach, brioche and black truffle sauce. Round up the meal with the Pear and Chocolate Tart or Vacherine “Mont-Blanc.
For a traditional Italian Christmas Eve dinner, head over to Osteria Mozza for the “Feast of the Seven Fishes” prepared by Executive Chef David Almany. The feast is a customary meal served in Italian households to celebrate La Vigilia or Christmas Eve where seafood is served instead of meat. Originally a form of abstinence, this austere tradition has grown into a gastronomic seafood feast. Gather family and friends to indulge in this special Chef’s
Tasting Menu priced at S$128++ per person featuring the delicate Bruschetta of Santa Barbara Sea Urchin with Lardo and Urfa Pepper, Spanner Crab Tortellini with Kale and Chili, Smoked Saffron Tagliatelle with lobster, mushrooms & botarga and Roasted Wild Grouper with clams, potato, fennel, caviar & vermouth. Complete the festive feast with the Vanilla panna cotta with coconut tapioca and chocolate “fish”.
Sky on 57
Enjoy a Christmas Eve dinner at Sky on 57, located at the Sands SkyPark offering a majestic view of the Singapore skyline. Savour a special festive menu featuring Symphony of Seafood, Fish Cartilage Velouté with crabmeat, cured smoked bacon and white truffle shaving, as well as the Turkey Medallion with foie gras and chestnut stuffing, vegetable
medley pumpkin puree and Perigourdine sauce. Round up the meal with Texture de Marron, with chestnut parfait, chestnut candy, tangerine ice cream, meringue and vanilla sauce. Toast to the New Year at Sky on 57’s outdoor terrace and immerse in the spectacular fireworks display over the bay. The outdoor terrace countdown party offers nine dishes, a selection of desserts and a magnum-sized bottle of JQ Selection Champagne.
For an elegant fine dining experience on New Year’s Eve, enjoy a seven-course dinner featuring dishes such as Nordic Crab, Hokkaido Scallop Ceviche, Tasmanian Wild Coral Cod and Baby Mini Abalone. The New Year’s Eve dinner is served with a glass of JQ Selection Champagne.Sky on 57 also offers a five-course New Year’s Day brunch served with a glass of Piper Heidsieck Champagne.
The Bar at Waku Ghin
In celebration of this holiday season, the Bar at Waku Ghin has created two holiday cocktails.The Southern Polar Bear is a playful and fruity cocktail with Bols Yogurt, Dita Lychee,Massenez Peach, fresh cream, rose syrup and delightful gummy bears and coconut flakes.
For whisky lovers, enjoy ‘Boozy Santa is comin’ to the bar inspired from the popular Christmas song. The cocktail is made with Christmas Malt, fine Italian red vermouth Carpano Antica Formula, a dash of Chocolate bitters finished with lemon zest and Griottnes cherry.