Friday, December 04, 2015

Feast Decadently This Festive Season at The St. Regis Singapore

December is the month to reflect, throw out all diet plans, celebrate the end of yet another year and indulge a little. Not everyone is fortunate to have made it through this year so let's be thankful for everything, both big and small. 
Over at The St. Regis Singapore, I had the opportunity to sample some of the festive specials from LaBrezza and Brasserie Les Saveurs over a flute (ok maybe two and a half flutes) of Ruinart Brut NV Champagne. Moohehe. What's a celebration without bubbly, no? :)
From Brasserie Les Saveurs
The Amuse Bouche of Slow Cooked Egg with Smoked Salmon Tartare & Horseradish Espuma was an elegant start to dinner with its creamy texture and comforting flavours. 
The Grain Fed Angus Beef Tenderloin with Rock Lobster Tail, Black Trumpet Stuffed Dauphinoise, Heritage Carrots, Sauce Perigord was a classic surf and turf combination plated beautifully here. Personally, I wished the chef had used a richer cut like a marbled ribeye for a bit moore oomph.

From LaBrezza
Lobster and foie gras become the best of friends on this plate of Foie Gras & Boston Lobster Terrine with Dates & Shallots Compote, Bitter Cocoa Sauce & Lobster Essence (LaBrezza). This stunning appetiser contrasted the rich flavour of foie gras with the sweetness of lobster amidst the bitter-sweet touch from the compote and cocoa sauce for a luxurious, tantalising dance on the palate. Two hooves up!
Next to arrive at the table was the Polenta Ravioli Filled with Porcini Mushroom, Pork Belly Sauce & Crispy Savoy Cabbage, Parmesan & Black Winter Truffle Espuma. This was understatedly delicious with its somewhat homely appeal.

The main course of Oven Baked Black Cod with Walnut & Fresh Herb Crust, Castelluccio Lentil Puree, Asparagus Tips & Confit of Cherry Tomatoes, Avruga Pearls & Sour Cream (LaBrezza) was another winner. I love that the cod and prawn were allowed to express their natural flavours which were further complemented by the earthy lentil puree, pleasant greenness of the asparagus, smoky saline touch of the Avruga pearls and the sour cream's velvety tang. An exquisite plate of flavours and textures.

Desserts & Sweets

Dessert took the form of a Raspberry Lamington with Whipped Chocolate Chantilly Cream, Royaltine Sable & Raspberry Foam. I can't help but to conjure visions of desiccated coconut-coated kueh every time I encounter a lamington. Moohehe.

Nothing like a little sugar and spice to end a festive meal with. The boozy Christmas Brandied Cherry Fruitcake and Stollen, available at the hotel's La Patisserie until 25 December, boast of cinnamon, nutmeg, dried cranberries and nuts for a treat worth sharing.   
Thank you St. Regis Singapore for the invitation.
I'm so happy my favourite time of the year is here! Moohehe.

St. Regis Singapore
29 Tanglin Road
Tel: 6506 6888
Chew On This: See here for the full festive dining menus of Brasserie Les Saveurs, LaBrezza and yes, even Yan Ting! Christmas take-home favourites such as roast turkey, gammon ham, log cakes and gift hampers are also available.  

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