Food

Dining Guide: Where to get your tasty treats (Nov 26 to 27)

At The Deli, Goodwood Park Hotel, diners can feast on the 'Wu Xi' Turkey by executive chef Foo Jong Kwang. Photo: Goodwood Park Hotel
Diners can sink their teeth into online patisserie Cat & the Fiddle's Christmas cheesecake – Happy, Merry, Boozy!. Photo: Cat & the Fiddle
Published: 4:45 PM, November 25, 2016
Updated: 7:53 PM, November 25, 2016

VLV PRESENTS SHANGHAI SOIREE – DIM SUM & CHAMPAGNE BRUNCH PARTY

This Sunday, relive the glamour and decadence of Shanghai’s High Society with an indulgent Dim Sum Buffet Champagne Brunch Party at Chinese restaurant VLV. Start your meal with unlimited servings of made-to-order dim sum such as kurobuta siew mai and prawn dumplings as well as Hong Kong street favourites curry fish balls and braised beef brisket. End your meal on a sweet note with its Hong Kong-style eggpuffs that are made on the spot and topped with chocolate sauce and a scoop of ice-cream. The brunch will also feature free-flowing premium Charles Heidsieck Champagne, beer and cocktails. Live entertainment are provided as well. Located at 3A River Valley Road. The brunch party is available on Nov 27 only. It is priced at S$128++ per pax and starts from 12pm to 3pm. Call 6661 0197.

 

‘TIS THE SEAFOOD SEASON AT FISH & CO

This season of giving, Fish & Co has a special promotion featuring mouth-watering festive food to celebrate the joyous occasion. Its Christmas menu will feature a dish called Tis the Seafood Season (S$57.95 for 2 pax), and will include dishes such as a broth pot that is packed with seafood such as from the freshest catch of white fish to blue mussels and scallops. Mocktails and truffle chips are provided as well. Its seasonal menu — Comfort Food for the Soul — will include its coriander catch (S$18.95) that is served with truffle chips and topped with parmesan cheese and another choice of side. Truffle chips are also included in this menu. The Christmas Menu will be available at all outlets, except Waterway Point, Vivocity, and East Coast, while the Seasonal Menu will be available at all outlets except East Coast.

 

HAPPY, MERRY, BOOZY! WITH CAT & THE FIDDLE

Online patisserie Cat & the Fiddle makes merrymaking a warm and boozy affair this Christmas with this year’s Christmas Cheesecake creation. Titled Happy, Merry, Boozy!, the dish is a decadent chocolate cheesecake comprising premium couverture chocolate mousse sitting atop a layer of soft brandy-infused chocolate sponge cake. The merry cake also comes cloaked in dark-chocolate shavings and a glittery sprinkling of gold dust to complete the festive look. Each purchase of the cake will include a Christmas tag and two gold Christmas tree ornaments for diners to self-decorate. Recommended for eight to 10 servings, the cake is priced at S$49.90. Online orders for the merry cake have started and will run till Jan 1. Diners can look at https://www.catandthefiddle.com/delivery for more information on collection, delivery and mobile collection.

 

A SPANISH THANKSGIVING BRUNCH AT UNA

Thanksgiving is the season of joy and a time of gratitude for the ones we love. Spanish restaurant UNA has organised a family-friendly Spanish thanksgiving brunch this weekend to celebrate the festive season. On Nov 27 and for one day only, diners can enjoy traditional Thanksgiving favourites such as roast turkey and pumpkin pie. Don’t stop drooling yet — UNA will also be serving up the hearty Paella de Chorizo Y Habitas — Spanish paella with chorizo, fava beans, saffron and aioli — that will be served from an impressive paella pan spanning over a meter in diameter. End your meal on a sweet note with treats such as Spanish Vanilla Flan and Spanish Cheesecake. To keep your kids entertained, various activities have been planned out as well. Kids can get their own caricatures or play in the bouncy castle. UNA Thanksgiving Brunch is priced at S$58++ for adults (S$28++ for children aged 6 to 12). It is available on Nov 27 only, from 11am to 3pm.

 

INDIAN-INSPIRED COCKTAILS AT NEW BAR MAZIGA SHOTS BAR

A new shots bar has opened in the heart of Clarke Quay. Titled Maziga Shots Bar, the bar will feature a selection of signature Indian-inspired cocktails that are the perfect complement to the authentic Indian street food available on its menu, which include Maziga Pasta Fries and Amritsari Fish Fingers. New Delhi Bar Manager Pawan Gayal has infused some of India’s exotic flavours to bring to diners an array of cocktails such as The Chuski Margarita, which has a refreshing touch of aam panna, green mango, and the Chai Pani Shot, an unusual blend of vodka, Earl Grey Tea, passionfruit, Kahlua and a dash of apple juice. The Maziga shots are priced from S$8 to S$10 while cocktails are priced at S$18 each. Maziga Shots Bar is open daily from 12pm to 1am. For reservations, contact 6253 7307 or email info@maziga.com.sg.

 

BOOKING AHEAD: MERRY FEASTING WITH FLAIR AT THE DELI

From Dec 1, diners can go on a merry feast at The Deli, Goodwood Park hotel. New this year is the ‘Wu Xi’ Turkey (S$218 for 8 to 10 persons) by executive chef Foo Jong Kwang. The turkey is braised with red yeast rice, red dates and a secret blend of spices for up to two hours to create its impeccably juicy and tender taste. Another visual treat diners can look out for is the Merry Mosaic Cake (S$48) that come with six different flavours such as Mango Mousse and Raspberry Earl Grey. The cake consists of 16 ‘squares’ of mini cakes — each one decorated with a Christmas element such as snowflakes or gingerbread man. Located at 22 Scotts Road. The takeaway gourmet treats will be available at The Deli from Dec 1 to Dec 26. Advance orders of five days are required and guests may visit the Deli from 9am to 9pm daily to place their takeaway orders. Alternatively, they can also order through the Christmas Call Centre at 6730 1867 from 10am to 6pm daily. The last order date is on Dec 19, 2pm.

 

BOOKING AHEAD: CREAMIER X LENNARDY PRESENT LIMITED EDITION WHITE CHOCOLATE MISO WITH TOASTED SEAWEED ICE CREAM

Handcrafted ice-cream and coffee outlet Creamier has collaborated with eponymous local ice-cream artisan and former Masterchef Asia contestant Lennard Yeong to create an exclusive flavour — white chocolate miso with toasted seaweed — for the second instalment of the four-month Creamier Collaborates series that is conceptualised as part of its 5th anniversary celebration. The savoury-sweet ice cream flavour is made with milky smooth 34 per cent white chocolate and organic shiro (white) miso from the Nagano prefecture of Japan. It is then finished-off with a liberal sprinkling of crisp seaweed flakes upon serving, to offer a delicate balance of textures and flavours. Available from Dec 1 till Dec 31, it will be available at the outlets in scoop (S$4.50 per scoop) and in 473ml pints (S$16) at Creamier Toa Payoh and Creamier Gillman Barracks. All proceeds from the sale of the flavour will be donated to Yeong’s charity of choice. Call 6250 1476 for Creamier Toa Payoh and 6262 1087 for Creamier Gillman Barracks.