Singapore Marriott Tang Plaza Hotel Christmas 2025: A Festive Culinary Journey

Overview

Singapore Marriott Tang Plaza Hotel has outdone itself this Christmas season with an exceptional collection of festive offerings that blend traditional holiday flavors with modern culinary techniques. Located in the heart of Orchard Road, the hotel presents a comprehensive Christmas menu featuring 10 new takeaway creations, an opulent buffet spread, and elegant afternoon tea options.

The Takeaway Collection: Dish-by-Dish Analysis

1. Cointreau Marmalade-Glazed Whole Roast Turkey ($265, 4.5-5kg)

The Dish: This is not your ordinary Christmas turkey. The centerpiece showcases meticulous preparation techniques that elevate the humble bird into something truly spectacular.

What Makes It Special:

• USA-sourced premium turkey
• 24-hour brining process for moisture retention
• Dry-aging technique for concentrated flavor
• Herb butter injection under the skin
• Cointreau marmalade glaze for citrus brightness
• Accompanied by chestnut and duck foie gras stuffing
• Cranberry and port wine sauce

Flavor Profile: The turkey achieves a delicate balance between the savory richness of the meat and the bright, citrusy notes from the Cointreau marmalade. The glaze caramelizes beautifully, creating a golden exterior with a subtle orange liqueur finish. The duck foie gras stuffing adds luxurious richness, while the cranberry port sauce provides traditional festive acidity.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole turkey (4.5-5kg), USA-sourced
• 4 liters water
• 200g salt
• 100g sugar
• 10 black peppercorns
• 4 bay leaves
• 250g unsalted butter, softened
• 3 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 3 tbsp fresh sage, chopped
• 200g orange marmalade
• 60ml Cointreau
• Salt and pepper to taste

For the Stuffing:

• 300g roasted chestnuts, chopped
• 150g duck foie gras, diced
• 100g butter
• 2 onions, finely diced
• 3 celery stalks, diced
• 200g breadcrumbs
• 100ml chicken stock
• Fresh herbs

Cranberry Port Sauce:

• 300g fresh cranberries
• 150ml port wine
• 100g sugar
• Zest of 1 orange
• 1 cinnamon stick

Method:

Day 1 – Brining (24 hours before roasting):

1. Combine water, salt, sugar, peppercorns, and bay leaves in a large pot. Bring to a boil, then cool completely.
2. Submerge turkey in brine, ensuring it’s fully covered. Refrigerate for 24 hours.
3. Remove turkey from brine, pat completely dry with paper towels.
4. Place uncovered on a tray in the refrigerator for 12-24 hours to dry-age (this creates crispier skin).

Day 2 – Preparation:

1. Remove turkey from refrigerator 1 hour before cooking to bring to room temperature.
2. Preheat oven to 220°C (425°F).
3. Mix softened butter with thyme, rosemary, and sage.
4. Carefully loosen turkey skin by sliding your hand between skin and breast meat.
5. Spread herb butter evenly under the skin, massaging gently to distribute.
6. Season cavity and exterior with salt and pepper.

Stuffing Preparation:

1. Sauté onions and celery in butter until soft.
2. Add chestnuts and foie gras, cook for 2-3 minutes.
3. Mix in breadcrumbs and stock. Season well.
4. Stuff turkey cavity loosely (don’t pack tight).
5. Truss legs with kitchen twine.

Roasting:

1. Place turkey breast-side up on roasting rack.
2. Roast at 220°C for 30 minutes to brown skin.
3. Reduce heat to 165°C (325°F).
4. Roast for approximately 2.5-3 hours (about 13-15 minutes per pound).
5. Baste every 30 minutes with pan juices.

Glaze Application:

1. Combine marmalade and Cointreau in a small saucepan. Heat until liquefied.
2. Strain to remove large pieces of peel.
3. During final 45 minutes of roasting, brush glaze over turkey every 15 minutes.
4. Turkey is done when internal temperature reaches 75°C (165°F) in thickest part of thigh.

Cranberry Sauce:

1. Combine all ingredients in a saucepan.
2. Simmer for 15-20 minutes until cranberries burst and sauce thickens.
3. Remove cinnamon stick and cool.

Resting: Let turkey rest 30 minutes before carving to retain juices.

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2. Honey & Clove Glazed Ham ($210, 2-3kg)

The Dish: A slow-roasted boneless ham with aromatic spice glazing and a unique cinnamon pineapple accompaniment.

What Makes It Special:

• Slow-roasting technique for tender texture
• Rich caramelization from honey and cloves
• Cinnamon pineapple sauce adds tropical brightness
• Aromatic spice blend

Flavor Profile: The ham delivers classic festive comfort with deeply caramelized edges and aromatic clove punctuating each bite. The honey glaze creates a beautiful mahogany exterior, while the cinnamon pineapple sauce adds an unexpected tropical lift that cuts through the richness perfectly.

Recipe & Cooking Instructions:

Ingredients:

• 1 boneless ham (2-3kg), pre-cooked
• 300g honey
• 100ml brown sugar
• 50ml Dijon mustard
• 2 tbsp whole cloves
• 50ml pineapple juice
• 2 tbsp apple cider vinegar

Cinnamon Pineapple Sauce:

• 1 fresh pineapple, diced
• 2 cinnamon sticks
• 100g brown sugar
• 50ml water
• 1 tbsp cornstarch mixed with 2 tbsp water
• Pinch of salt

Method:

Ham Preparation:

1. Preheat oven to 160°C (320°F).
2. Score ham surface in a diamond pattern, cutting about 5mm deep.
3. Stud intersection points with whole cloves.
4. Place ham in roasting pan with 1 cup water in bottom.

Glaze:

1. Combine honey, brown sugar, mustard, pineapple juice, and vinegar in saucepan.
2. Simmer for 5 minutes until slightly thickened.
3. Brush generously over ham.

Roasting:

1. Cover ham loosely with foil.
2. Roast for 1.5 hours, basting with glaze every 20 minutes.
3. Remove foil for final 30 minutes to caramelize glaze.
4. Continue basting every 10 minutes.
5. Ham should reach internal temperature of 60°C (140°F).

Cinnamon Pineapple Sauce:

1. Combine pineapple, cinnamon sticks, sugar, and water in saucepan.
2. Simmer for 15-20 minutes until pineapple softens.
3. Remove cinnamon sticks.
4. Stir in cornstarch slurry and cook until thickened.
5. Season with salt to balance sweetness.

Serving: Rest ham 15 minutes, slice thickly, and serve with warm pineapple sauce.

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3. Roast Pork Saddle with Truffle & Amarena Cherry Stuffing ($240, 2kg)

The Dish: An indulgent centerpiece featuring crispy crackling, tender pork, and a luxurious stuffing combining Italian black truffle and sour Amarena cherries.

What Makes It Special:

• Butterflied preparation allows for even stuffing distribution
• Italian black truffle paste adds earthy luxury
• Amarena cherries provide sweet-tart contrast
• Bourbon cherry sauce balances richness
• ASMR-worthy crackling

Flavor Profile: This is decadence on a platter. The pork achieves remarkable textural contrast with glass-like crackling and succulent meat beneath. The truffle stuffing provides earthy umami depth, while Amarena cherries add pops of sweet-tart brightness. The bourbon cherry sauce ties everything together with its boozy, fruity complexity.

Recipe & Cooking Instructions:

Ingredients:

• 1 pork saddle (2kg), skin-on
• 50g Italian black truffle paste
• 100g Amarena cherries, pitted and halved
• 3 garlic cloves, minced
• 2 tbsp fresh thyme
• Salt for crackling
• 2 tbsp olive oil

Bourbon Cherry Sauce:

• 200g Amarena cherries with syrup
• 100ml bourbon
• 100ml beef stock
• 50g butter
• 1 tbsp balsamic vinegar
• Salt and pepper

Method:

Day Before – Crackling Preparation:

1. Score pork skin in close parallel lines, cutting through skin but not into meat.
2. Pat skin completely dry.
3. Rub coarse salt generously into scores.
4. Place uncovered in refrigerator overnight to dry out skin.

Cooking Day – Preparation:

1. Remove pork from refrigerator 1 hour before cooking.
2. Brush off excess salt from skin.
3. Butterfly the pork saddle by cutting horizontally through the meat, stopping before cutting all the way through.
4. Open like a book and pound slightly to even thickness.

Stuffing:

1. Mix truffle paste, halved Amarena cherries, garlic, and thyme.
2. Spread mixture evenly over opened pork.
3. Roll tightly and tie with kitchen twine at 2-inch intervals.
4. Pat skin completely dry again.
5. Rub olive oil into skin, then apply a thin layer of fine salt.

Roasting:

1. Preheat oven to 220°C (425°F).
2. Place pork on elevated rack over roasting pan.
3. Roast for 30 minutes at high heat to start crackling process.
4. Reduce temperature to 160°C (320°F).
5. Continue roasting for approximately 1.5-2 hours until internal temperature reaches 63°C (145°F).
6. If crackling isn’t crisp enough, finish under broiler for 3-5 minutes, watching carefully.

Bourbon Cherry Sauce:

1. In a saucepan, combine cherries with syrup and bourbon.
2. Simmer for 5 minutes to reduce alcohol.
3. Add beef stock and reduce by half.
4. Stir in butter and balsamic vinegar.
5. Season with salt and pepper.
6. Strain for smooth sauce or leave cherries whole for texture.

Resting & Serving:

1. Rest pork for 20 minutes before slicing.
2. Remove twine and slice into thick rounds.
3. Serve with bourbon cherry sauce drizzled over or on the side.

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4. Slow-Roasted Black Angus Beef Striploin ($310, 2kg)

The Dish: Premium Black Angus beef marinated for up to four days with aromatic herbs, slow-roasted to perfection, and served with port wine sauce and horseradish cream.

What Makes It Special:

• Extended 4-day herb marinade
• Slow-roasting technique for tenderness
• Velvety port wine reduction
• Sharp horseradish cream for balance
• Premium Black Angus quality

Flavor Profile: This is beef at its most elegant. The extended marinade infuses every fiber with herbaceous aromatics. Slow roasting creates a perfectly pink interior with a gorgeous seared crust. The port wine sauce adds sophisticated sweetness and depth, while the horseradish cream provides a sharp counterpoint that cleanses the palate between rich bites.

Recipe & Cooking Instructions:

Ingredients:

• 2kg Black Angus beef striploin, trimmed
• 100ml olive oil
• 6 garlic cloves, crushed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 10 black peppercorns, crushed
• 2 tbsp Dijon mustard
• Salt and pepper

Port Wine Sauce:

• 250ml port wine
• 250ml beef stock
• 2 shallots, finely minced
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp sugar
• Fresh thyme

Horseradish Cream:

• 200ml heavy cream
• 3 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and white pepper

Method:

4 Days Before – Marinade:

1. Combine olive oil, garlic, rosemary, thyme, bay leaves, and peppercorns in a dish.
2. Place beef in marinade, turning to coat completely.
3. Cover and refrigerate for 3-4 days, turning twice daily.

Cooking Day – Preparation:

1. Remove beef from marinade 2 hours before cooking.
2. Pat completely dry with paper towels.
3. Brush with Dijon mustard.
4. Season generously with salt and pepper.
5. Let come to room temperature.

Searing:

1. Preheat oven to 120°C (250°F).
2. Heat heavy skillet or cast iron pan over high heat.
3. Sear beef on all sides until deeply browned (2-3 minutes per side).
4. Transfer to roasting pan.

Slow Roasting:

1. Insert meat thermometer into thickest part.
2. Roast at 120°C until internal temperature reaches:
   • 50°C (120°F) for rare
   • 55°C (130°F) for medium-rare
   • 60°C (140°F) for medium
3. This will take approximately 1.5-2.5 hours depending on desired doneness.

Port Wine Sauce:

1. While beef roasts, sauté shallots in 1 tbsp butter until soft.
2. Add flour, cook for 1 minute.
3. Pour in port wine, scraping up any brown bits.
4. Add beef stock and thyme.
5. Simmer until reduced by half (about 20 minutes).
6. Strain through fine sieve.
7. Whisk in remaining butter and sugar.
8. Season with salt and pepper.

Horseradish Cream:

1. Whip cream to soft peaks.
2. Fold in horseradish, mustard, and lemon juice.
3. Season with salt and white pepper.
4. Refrigerate until serving.

Resting & Serving:

1. Rest beef for 15-20 minutes after roasting.
2. Slice against the grain into thick slices.
3. Arrange on platter with port wine sauce and horseradish cream on the side.

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5. Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs ($195, 1.5-1.8kg)

The Dish: Premium Iberico pork ribs undergo an 18-hour sous vide treatment before being glazed with Mount Gay Barbados Rum, smoky bacon, and spices. A petite bottle of rum accompanies the dish for added festive flair.

What Makes It Special:

• 18-hour sous vide for fall-off-the-bone texture
• Premium Iberico pork quality
• Mount Gay Barbados Rum glaze
• Smoky bacon integration
• Fun rum bottle inclusion

Flavor Profile: These ribs are impossibly tender thanks to the extended sous vide treatment. The meat literally slides off the bone with minimal effort. The rum and bacon glaze creates a sweet-savory-smoky trinity that’s utterly addictive. There’s depth from the rum, richness from the bacon fat, and a subtle spice warmth that makes you reach for another rib immediately.

Recipe & Cooking Instructions:

Ingredients:

• 1.5-1.8kg Iberico pork ribs
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tbsp salt

Rum Bacon Glaze:

• 150g thick-cut bacon, diced
• 100ml Mount Gay Barbados Rum
• 200ml BBQ sauce (quality brand)
• 100g brown sugar
• 50ml apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 2 garlic cloves, minced

Method:

Sous Vide Preparation (18 hours before serving):

1. Mix brown sugar, smoked paprika, garlic powder, onion powder, pepper, and salt for dry rub.
2. Remove membrane from back of ribs.
3. Rub spice mixture generously over ribs.
4. Place ribs in sous vide bags, removing as much air as possible.
5. Seal bags using water displacement method or vacuum sealer.
6. Set sous vide to 74°C (165°F).
7. Submerge ribs and cook for 18 hours.

Alternative Method (Without Sous Vide):

1. Apply dry rub to ribs.
2. Wrap tightly in aluminum foil.
3. Roast at 135°C (275°F) for 3-4 hours until tender.

Rum Bacon Glaze:

1. Cook diced bacon in saucepan over medium heat until crispy.
2. Remove bacon, leave fat in pan.
3. Add garlic, cook for 30 seconds.
4. Carefully add rum (it may flame), simmer for 2 minutes.
5. Add BBQ sauce, brown sugar, vinegar, Worcestershire, paprika, and cayenne.
6. Simmer for 10-15 minutes until thickened.
7. Stir in crispy bacon pieces.

Finishing:

1. Preheat oven to 200°C (400°F) or prepare grill.
2. Remove ribs from sous vide bag, pat dry.
3. Brush generously with rum bacon glaze.
4. Bake for 15-20 minutes, basting with more glaze every 5 minutes.
5. For caramelized finish, broil for 3-5 minutes at the end.

Serving:

1. Cut between bones into individual ribs or serve as half-racks.
2. Brush with final layer of glaze.
3. Serve with remaining glaze and the small bottle of rum as garnish.

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6. Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing ($275)

The Dish: An impressive Australian whole lobster generously stuffed with Hokkaido scallops, earthy morel mushrooms, and rich crab roe, accompanied by fresh crab lemon cavatelli pasta.

What Makes It Special:

• Premium Australian lobster
• Hokkaido scallop stuffing
• Earthy morel mushrooms
• Rich crab roe
• Fresh handmade cavatelli pasta
• Bright lemon notes

Flavor Profile: This is luxury seafood at its finest. The lobster’s natural sweetness is enhanced by oven-roasting, while the stuffing provides textural and flavor complexity. Scallops add sweetness, morels bring earthiness, and crab roe delivers briny richness. The crab lemon cavatelli provides a refreshing, citrusy counterpoint that prevents the dish from becoming too heavy.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole Australian lobster (600-800g)
• 4 large Hokkaido scallops, diced
• 50g dried morel mushrooms, rehydrated
• 30g crab roe
• 50g butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 100ml white wine
• 100ml cream
• 50g breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and pepper
• Lemon wedges

Crab Lemon Cavatelli:

• 300g fresh cavatelli pasta
• 150g fresh crab meat
• Zest and juice of 2 lemons
• 100ml pasta water
• 50g butter
• 2 garlic cloves, minced
• Fresh parsley
• Salt and white pepper

Method:

Lobster Preparation:

1. Humanely dispatch lobster by placing in freezer for 30 minutes.
2. Split lobster in half lengthwise using sharp knife.
3. Remove stomach sac and intestinal tract.
4. Crack claws slightly to allow heat penetration.
5. Place lobster halves on baking sheet, flesh side up.

Stuffing Preparation:

1. Rehydrate morel mushrooms in warm water for 20 minutes. Drain and chop.
2. Melt butter in pan, sauté shallots until soft.
3. Add garlic and morels, cook for 2 minutes.
4. Add diced scallops, cook for 1 minute.
5. Pour in white wine, reduce by half.
6. Add cream, simmer until slightly thickened.
7. Stir in crab roe and breadcrumbs.
8. Add parsley, season with salt and pepper.
9. Remove from heat and let cool slightly.

Assembling & Roasting:

1. Preheat oven to 200°C (400°F).
2. Brush lobster flesh with melted butter.
3. Season with salt and pepper.
4. Spoon stuffing mixture into lobster cavity and over flesh.
5. Drizzle with more butter.
6. Roast for 15-18 minutes until lobster is opaque and stuffing is golden.
7. If stuffing needs more color, broil for 2-3 minutes.

Crab Lemon Cavatelli:

1. Bring large pot of salted water to boil.
2. Cook cavatelli for 3-4 minutes until al dente (fresh pasta cooks quickly).
3. Reserve 100ml pasta water before draining.
4. In large pan, melt butter and sauté garlic.
5. Add crab meat and warm through.
6. Add cooked pasta, lemon zest, lemon juice, and pasta water.
7. Toss to create light sauce coating pasta.
8. Season with salt and white pepper.
9. Finish with fresh parsley.

Plating:

1. Create bed of crab lemon cavatelli on serving platter.
2. Place roasted lobster halves on top.
3. Garnish with lemon wedges and additional parsley.
4. Serve immediately while hot.

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The Yule Log Collection

7. Signature Chocolate Fudge Log Cake ($90 for 1kg / $60 for 500g)

The Dessert: A perennial favorite featuring premium Felchlin Sao Palme chocolate for deep, lingering richness.

What Makes It Special:

• Felchlin Sao Palme chocolate (premium Swiss brand)
• Deep, complex chocolate flavor
• Classic log cake presentation
• Crowd-pleasing appeal

Flavor Profile: Pure chocolate indulgence. The Felchlin chocolate provides sophisticated depth without excessive sweetness. It’s rich, fudgy, and intensely chocolatey with a smooth, velvety texture that melts on the tongue. This is for serious chocoholics who appreciate quality ingredients.

Simplified Home Recipe:

Ingredients:

Chocolate Sponge:

• 5 eggs, separated
• 100g sugar
• 40g cocoa powder
• 30g flour
• Pinch of salt

Chocolate Fudge Filling:

• 200g dark chocolate (70% cocoa)
• 300ml heavy cream
• 50g butter
• 2 tbsp cocoa powder

Chocolate Ganache:

• 200g dark chocolate
• 200ml heavy cream
• 1 tbsp glucose or corn syrup

Method:

Sponge:

1. Preheat oven to 180°C (350°F). Line 30x40cm baking sheet with parchment.
2. Beat egg yolks with half the sugar until pale and thick.
3. In separate bowl, whip egg whites with remaining sugar to stiff peaks.
4. Fold cocoa and flour into yolk mixture.
5. Gently fold in egg whites in three additions.
6. Spread evenly on prepared sheet.
7. Bake 10-12 minutes until springy.
8. Immediately turn out onto tea towel dusted with cocoa powder.
9. Roll up with towel while hot. Cool completely.

Fudge Filling:

1. Heat cream until just boiling.
2. Pour over chopped chocolate, let sit 1 minute.
3. Stir until smooth, add butter and cocoa.
4. Refrigerate until spreadable (1-2 hours).

Assembly:

1. Unroll sponge carefully.
2. Spread fudge filling evenly, leaving 1cm border.
3. Re-roll tightly without the towel.
4. Refrigerate for 1 hour.

Ganache & Finishing:

1. Heat cream, pour over chocolate and glucose.
2. Stir until smooth and glossy.
3. Let cool slightly until pourable but thick.
4. Place log on serving platter.
5. Pour ganache over, letting it drip naturally.
6. Use fork to create bark texture.
7. Refrigerate to set.
8. Dust with cocoa powder before serving.

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8. Apple Kiwi Yuletide Express ($95 for 1kg)

The Dessert: A bright, playful, and refreshing alternative to traditional chocolate logs, featuring lemon yogurt mousse, kiwi coulis, apple compote, and vanilla sponge on a feuilletine crumble base.

What Makes It Special:

• Light and fruity profile
• Multiple textural layers
• Eye-catching presentation
• Refreshing alternative to heavy desserts
• Crunchy feuilletine base

Flavor Profile: This is sunshine on a plate. The lemon yogurt mousse provides tangy creaminess, kiwi coulis adds tropical brightness with slight tartness, apple compote brings familiar warmth and natural sweetness, and the feuilletine base delivers satisfying crunch. It’s refreshing, light, and perfect for those who find traditional Christmas desserts too heavy.

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9. Avocado Noël Cream Cake ($95 for 1kg)

The Dessert: A whimsical creation featuring lemon cream cheese mousse, avocado crémeux, gula melaka sponge, and yuzu coconut marshmallows.

What Makes It Special:

• Unique avocado incorporation
• Local gula melaka (palm sugar) element
• Yuzu coconut marshmallows
• Light yet indulgent
• Asian-inspired flavor profile

Flavor Profile: An unexpected delight that works beautifully. The avocado provides creamy richness without strong flavor, cream cheese mousse adds tanginess, gula melaka sponge brings caramel notes, and yuzu marshmallows offer citrusy pillows of sweetness. It’s sophisticated, light, and particularly popular among those seeking something different.

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10. Hazelnut Coffee Yule Log ($95 for 1kg)

The Dessert: Elegant and bold, combining white chocolate coffee mousse, coffee crémeux, hazelnut dacquoise, and crunchy praline feuilletine.

What Makes It Special:

• Coffee and hazelnut pairing
• Multiple textural elements
• White chocolate balance
• Sophisticated flavor profile
• Praline crunch

Flavor Profile: For coffee lovers, this is paradise. The coffee elements provide bold, aromatic bitterness balanced by white chocolate sweetness. Hazelnuts add nutty richness, the dacquoise brings almond structure, and praline feuilletine delivers caramelized crunch. It’s complex, elegant, and distinctly grown-up.

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11. Homemade Sourdough Panettone ($90 each – Chocolate or Classic)

The Bread: Traditional Italian Christmas bread made with sourdough starter, available in classic (with candied fruits and raisins) or chocolate versions.

What Makes It Special:

• Authentic sourdough fermentation
• Traditional Italian technique
• Light, airy texture
• Nostalgic comfort
• Two flavor options

Flavor Profile: True to tradition, these panettones achieve the signature fluffy, almost cloud-like interior with a golden crust. The classic version offers sweet candied fruit and raisins throughout, while the chocolate version provides rich cocoa notes with chocolate chips. Both deliver comforting festive nostalgia perfect for Christmas morning breakfast or afternoon coffee.

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Christmas Buffet at Crossroads

Pricing:

• Christmas Eve Lunch: $118++
• Christmas Eve Dinner: $178++
• Christmas Day Lunch: $128++
• Christmas Day Dinner: $158++

What’s Included:

The buffet is truly opulent with free-flow offerings that justify the premium pricing:

Seafood Station:

• Free-flow sashimi (multiple varieties)
• Fresh crustaceans on ice
• Oysters
• Prawns
• Crab

Carving Station (Lunch includes live artisanal stations):

• Slow-Roasted Salmon Fillet with Caviar Sauce
• Roast Turkey with traditional accompaniments
• Honey-Glazed Bone-In Ham

Asian Highlights:

• Wok-Fried Crab with Salted Egg Sauce (a standout)
• Various local favorites

Plus: Extensive selection of appetizers, salads, mains, and desserts

What Makes It Worth It: The buffet shines in its quality ingredients and variety. The free-flow sashimi alone provides significant value, and the fresh seafood is impeccably fresh. The combination of Western festive classics with local Asian favorites means there’s something for everyone, making it ideal for multi-generational celebrations.

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Yuletide Reverie Afternoon Tea

Available through December 31, 2025, this festive afternoon tea features Christmas-themed pastries, scones, and finger sandwiches. It’s an elegant option for those seeking a more refined celebration or a special afternoon with loved ones.

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Overall Assessment

Strengths:

1. Quality Ingredients: Premium sourcing across all dishes (USA turkey, Iberico pork, Black Angus beef, Australian lobster)
2. Technique: Advanced cooking methods (sous vide, dry-aging, slow-roasting) elevate traditional dishes
3. Variety: Something for every taste and dietary preference
4. Convenience: Professional preparation saves time while delivering restaurant-quality results
5. Value Promotions: Up to 30% off with promo codes makes luxury accessible

Considerations:

1. Premium Pricing: These are investment pieces, though justified by quality
2. Advance Planning: Pre-orders required by December 22
3. Storage Requirements: Large items need adequate refrigeration space
4. Reheating Attention: Proper reheating crucial to maintain quality

Who Should Order:

• Families wanting restaurant-quality food without the cooking stress
• Those celebrating at home but desiring professional results
• Anyone seeking impressive centerpieces for festive entertaining
• People who appreciate premium ingredients and refined techniques

Best Value Items:

1. Iberico Pork Ribs ($195): Exceptional technique (18-hour sous vide) at reasonable price point
2. Roast Pork Saddle ($240): Truffle and Amarena cherry stuffing elevates this beyond standard roasts
3. Chocolate Fudge Log Cake ($60 for 500g): Premium Felchlin chocolate at accessible price
4. Christmas Eve Lunch Buffet ($118++): Free-flow sashimi and seafood provides excellent value

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Reheating Instructions for Takeaway Items

Roasted Meats (Turkey, Ham, Beef, Pork):

1. Remove from Refrigerator: Take out 30 minutes before reheating to bring to room temperature
2. Preheat Oven: Set to 160°C (320°F)
3. Prepare for Reheating:
   • Place meat in roasting pan
   • Add 1/2 cup of water or stock to bottom of pan
   • Cover tightly with aluminum foil
4. Reheat:
   • Turkey: 20-25 minutes
   • Ham: 15-20 minutes
   • Beef: 10-15 minutes (careful not to overcook)
   • Pork: 15-20 minutes
5. Check Temperature: Internal temperature should reach 60°C (140°F)
6. Crisp Skin (if applicable): Remove foil, brush with glaze, increase heat to 200°C for final 5-7 minutes
7. Rest: Let rest 10 minutes before slicing

Iberico Pork Ribs:

1. Preheat oven to 180°C (350°F)
2. Place ribs on baking sheet lined with foil
3. Brush with reserved glaze
4. Cover loosely with foil
5. Reheat for 15-20 minutes
6. Remove foil, brush with more glaze
7. Broil for 3-5 minutes to caramelize

Whole Lobster al Forno:

1. Best enjoyed fresh, but if reheating necessary:
2. Preheat oven to 180°C (350°F)
3. Cover lobster loosely with foil
4. Reheat for 8-10 minutes only (overcooking makes lobster rubbery)
5. Pasta should be reheated separately in microwave with splash of water

Yule Log Cakes:

1. Remove from refrigerator 20-30 minutes before serving
2. Serve at cool room temperature for best texture and flavor
3. Do not reheat or microwave

Panettone:

1. Serve at room temperature
2. Optional: Warm slices in toaster oven at 150°C for 3-4 minutes
3. Can be served with butter, mascarpone, or enjoyed plain

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Pairing Recommendations

Wine Pairings

With Turkey:

• White: Chardonnay (full-bodied, oaked) complements the herb butter and rich stuffing
• Red: Pinot Noir (light-bodied) won’t overwhelm the delicate poultry

With Ham:

• White: Riesling (off-dry) balances the sweet glaze
• Rosé: Provence-style rosé adds refreshing contrast
• Sparkling: Champagne or Prosecco cuts through the richness

With Pork Saddle:

• Red: Pinot Noir or light Syrah complements the truffle without overpowering
• White: Aged Burgundy works with the cherry notes

With Beef Striploin:

• Red: Cabernet Sauvignon (full-bodied) stands up to the rich beef
• Red: Bordeaux blend matches the port wine sauce perfectly

With Pork Ribs:

• Red: Zinfandel handles the sweet-savory glaze
• Beer: Dark ale or stout complements the smoky, rum-glazed flavors

With Lobster:

• White: Champagne (classic pairing)
• White: Chablis or unoaked Chardonnay enhances seafood sweetness

Side Dish Suggestions

While the Marriott provides complete dishes, you may want to round out your meal:

Recommended Additions:

1. Fresh Green Salad: Simple mixed greens with vinaigrette to cut richness
2. Roasted Root Vegetables: Carrots, parsnips, Brussels sprouts with herbs
3. Creamy Mashed Potatoes: Classic comfort to soak up sauces
4. Garlic Green Beans: Light vegetable for color and freshness
5. Dinner Rolls: For soaking up those delicious sauces
6. Seasonal Fruits: Fresh berries or citrus to cleanse palate before dessert

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Ordering & Logistics

How to Order:

• Website: https://festive.celebratorydelights.com
• Phone: 6831 4708
• Email: [email protected]

Important Dates:

• Pre-orders: Started November 3, 2025
• Order Deadline: 10am, December 22, 2025
• Collection/Delivery: November 24 – December 25, 2025

Promo Codes:

• FESTIVE25: Up to 30% off (check terms)
• DOUBLE12: Valid until December 14, 2025

Delivery & Collection:

• Self-collection available at hotel
• Delivery service available (fees may apply)
• Specify preferred date and time during ordering

Storage Tips:

• Order items will come refrigerated
• Store immediately in refrigerator upon receipt
• Keep cakes refrigerated until 20-30 minutes before serving
• Meats can be stored 1-2 days before reheating
• Follow all food safety guidelines

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Menu Planning Guide

For 4-6 People:

• 1 main protein (Pork Saddle or Pork Ribs)
• 1 yule log cake (500g or 1kg)
• Add your own vegetables and sides
• Estimated Cost: $340-$435

For 6-8 People:

• 1 large protein (Turkey or Beef Striploin)
• 1 secondary protein or lobster to share
• 1-2 yule log cakes (1kg)
• Estimated Cost: $570-$680

For 8-10+ People:

• Turkey + Ham combination
• Pork Ribs as appetizer/additional main
• 2 yule log cakes (different flavors)
• Consider adding panettone for breakfast
• Estimated Cost: $750-$900

Mixed Seafood & Meat Feast (6-8 people):

• Whole Lobster al Forno
• Iberico Pork Ribs
• 1 yule log cake
• Estimated Cost: $565-$660

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Expert Tips for Maximum Enjoyment

Before Ordering:

1. Check your oven and refrigerator capacity
2. Count your guests accurately to avoid over/under ordering
3. Consider dietary restrictions and preferences
4. Plan your timeline for reheating multiple items

Upon Receipt:

1. Inspect all items immediately
2. Store properly according to instructions
3. Read all reheating guidelines
4. Note expiration dates

Day of Celebration:

1. Create a reheating schedule working backwards from serving time
2. Allow proper resting time for meats (they continue cooking)
3. Reheat highest temperature items first while others rest
4. Use multiple oven racks efficiently
5. Keep an instant-read thermometer handy

Presentation:

1. Transfer to your own serving platters for personal touch
2. Garnish with fresh herbs (rosemary, thyme, sage)
3. Add festive elements (cranberries, orange slices, bay leaves)
4. Serve sauces in separate bowls for individual preference
5. Slice meats at the table for dramatic presentation

Leftover Management:

• Turkey: Makes excellent sandwiches, salads, soups
• Ham: Perfect for fried rice, pasta, breakfast hash
• Beef: Slice thin for sandwiches or beef noodle soup
• Pork: Shred for tacos or fried rice
• Store properly in airtight containers, consume within 3-4 days

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Comparison with Competitors

Vs. Other Hotel Offerings:

Singapore Marriott Tang Plaza stands out for:

• More adventurous flavor combinations (truffle cherry stuffing, rum bacon glaze)
• Premium ingredients consistently across all items
• Extended cooking techniques (18-hour sous vide, 4-day marinades)
• Unique cake flavors (avocado, apple kiwi)

Vs. Restaurant Takeaway:

• Better value for large format items
• Hotel standard consistency
• Complete meal solutions
• Professional packaging

Vs. Homemade:

• Time savings: 20+ hours of cooking avoided
• Technique advantages: Sous vide, professional equipment
• No stress, guaranteed results
• But lacks personal touch and family tradition

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Final Verdict

Overall Rating: 9/10

Singapore Marriott Tang Plaza Hotel’s Christmas 2025 offerings represent some of the most thoughtful and technically accomplished festive takeaway available in Singapore. The kitchen demonstrates respect for traditional Christmas flavors while confidently introducing modern techniques and unexpected ingredients.

Standout Achievements:

• Technical excellence (sous vide, dry-aging, extended marination)
• Ingredient quality (Felchlin chocolate, Iberico pork, Hokkaido scallops)
• Creative stuffings and sauces (truffle cherry, rum bacon, bourbon cherry)
• Variety in dessert profiles (from classic chocolate to adventurous avocado)

What Holds It Back from Perfect 10:

• Premium pricing may be prohibitive for some
• Reheating required (not fresh-from-oven)
• Limited customization options
• Some dishes may need additional sides

Who Should Skip:

• Strict budget celebrations
• Those who love cooking and the process
• Anyone with very specific family recipes they can’t deviate from
• Small gatherings of 2 people (portions too large)

Who Will Love This:

• Busy professionals who value quality over cost
• Food enthusiasts who appreciate technique
• Anyone hosting and wanting to enjoy guests rather than cook
• People celebrating away from family/home kitchen
• Those who want guaranteed impressive results

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Conclusion

Singapore Marriott Tang Plaza Hotel has crafted a Christmas menu that successfully bridges tradition and innovation. Whether you’re drawn to the classic comfort of a Cointreau-glazed turkey or the adventurous allure of truffle-stuffed pork saddle, the quality and execution justify the investment.

The true luxury here isn’t just in the ingredients—it’s in the gift of time. Time to spend with loved ones rather than laboring in the kitchen. Time to enjoy Christmas Day rather than stressing over temperatures and timings. Time to actually taste and savor the food you’re serving.

For those seeking to elevate their Christmas celebration without the culinary stress, this collection delivers magnificently. The hotel has done the hard work—the long marinades, the precise techniques, the careful sourcing—leaving you to simply reheat and enjoy.

This Christmas, let Singapore Marriott Tang Plaza Hotel handle the feast while you create the memories.

Merry Christmas and happy feasting!

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Note: This review is based on an invited tasting. All opinions on preparation techniques, flavor profiles, and recommendations are genuine assessments of the offerings.Overview

Singapore Marriott Tang Plaza Hotel has outdone itself this Christmas season with an exceptional collection of festive offerings that blend traditional holiday flavors with modern culinary techniques. Located in the heart of Orchard Road, the hotel presents a comprehensive Christmas menu featuring 10 new takeaway creations, an opulent buffet spread, and elegant afternoon tea options.

The Takeaway Collection: Dish-by-Dish Analysis

1. Cointreau Marmalade-Glazed Whole Roast Turkey ($265, 4.5-5kg)

The Dish: This is not your ordinary Christmas turkey. The centerpiece showcases meticulous preparation techniques that elevate the humble bird into something truly spectacular.

What Makes It Special:

• USA-sourced premium turkey
• 24-hour brining process for moisture retention
• Dry-aging technique for concentrated flavor
• Herb butter injection under the skin
• Cointreau marmalade glaze for citrus brightness
• Accompanied by chestnut and duck foie gras stuffing
• Cranberry and port wine sauce

Flavor Profile: The turkey achieves a delicate balance between the savory richness of the meat and the bright, citrusy notes from the Cointreau marmalade. The glaze caramelizes beautifully, creating a golden exterior with a subtle orange liqueur finish. The duck foie gras stuffing adds luxurious richness, while the cranberry port sauce provides traditional festive acidity.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole turkey (4.5-5kg), USA-sourced
• 4 liters water
• 200g salt
• 100g sugar
• 10 black peppercorns
• 4 bay leaves
• 250g unsalted butter, softened
• 3 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 3 tbsp fresh sage, chopped
• 200g orange marmalade
• 60ml Cointreau
• Salt and pepper to taste

For the Stuffing:

• 300g roasted chestnuts, chopped
• 150g duck foie gras, diced
• 100g butter
• 2 onions, finely diced
• 3 celery stalks, diced
• 200g breadcrumbs
• 100ml chicken stock
• Fresh herbs

Cranberry Port Sauce:

• 300g fresh cranberries
• 150ml port wine
• 100g sugar
• Zest of 1 orange
• 1 cinnamon stick

Method:

Day 1 – Brining (24 hours before roasting):

1. Combine water, salt, sugar, peppercorns, and bay leaves in a large pot. Bring to a boil, then cool completely.
2. Submerge turkey in brine, ensuring it’s fully covered. Refrigerate for 24 hours.
3. Remove turkey from brine, pat completely dry with paper towels.
4. Place uncovered on a tray in the refrigerator for 12-24 hours to dry-age (this creates crispier skin).

Day 2 – Preparation:

1. Remove turkey from refrigerator 1 hour before cooking to bring to room temperature.
2. Preheat oven to 220°C (425°F).
3. Mix softened butter with thyme, rosemary, and sage.
4. Carefully loosen turkey skin by sliding your hand between skin and breast meat.
5. Spread herb butter evenly under the skin, massaging gently to distribute.
6. Season cavity and exterior with salt and pepper.

Stuffing Preparation:

1. Sauté onions and celery in butter until soft.
2. Add chestnuts and foie gras, cook for 2-3 minutes.
3. Mix in breadcrumbs and stock. Season well.
4. Stuff turkey cavity loosely (don’t pack tight).
5. Truss legs with kitchen twine.

Roasting:

1. Place turkey breast-side up on roasting rack.
2. Roast at 220°C for 30 minutes to brown skin.
3. Reduce heat to 165°C (325°F).
4. Roast for approximately 2.5-3 hours (about 13-15 minutes per pound).
5. Baste every 30 minutes with pan juices.

Glaze Application:

1. Combine marmalade and Cointreau in a small saucepan. Heat until liquefied.
2. Strain to remove large pieces of peel.
3. During final 45 minutes of roasting, brush glaze over turkey every 15 minutes.
4. Turkey is done when internal temperature reaches 75°C (165°F) in thickest part of thigh.

Cranberry Sauce:

1. Combine all ingredients in a saucepan.
2. Simmer for 15-20 minutes until cranberries burst and sauce thickens.
3. Remove cinnamon stick and cool.

Resting: Let turkey rest 30 minutes before carving to retain juices.

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2. Honey & Clove Glazed Ham ($210, 2-3kg)

The Dish: A slow-roasted boneless ham with aromatic spice glazing and a unique cinnamon pineapple accompaniment.

What Makes It Special:

• Slow-roasting technique for tender texture
• Rich caramelization from honey and cloves
• Cinnamon pineapple sauce adds tropical brightness
• Aromatic spice blend

Flavor Profile: The ham delivers classic festive comfort with deeply caramelized edges and aromatic clove punctuating each bite. The honey glaze creates a beautiful mahogany exterior, while the cinnamon pineapple sauce adds an unexpected tropical lift that cuts through the richness perfectly.

Recipe & Cooking Instructions:

Ingredients:

• 1 boneless ham (2-3kg), pre-cooked
• 300g honey
• 100ml brown sugar
• 50ml Dijon mustard
• 2 tbsp whole cloves
• 50ml pineapple juice
• 2 tbsp apple cider vinegar

Cinnamon Pineapple Sauce:

• 1 fresh pineapple, diced
• 2 cinnamon sticks
• 100g brown sugar
• 50ml water
• 1 tbsp cornstarch mixed with 2 tbsp water
• Pinch of salt

Method:

Ham Preparation:

1. Preheat oven to 160°C (320°F).
2. Score ham surface in a diamond pattern, cutting about 5mm deep.
3. Stud intersection points with whole cloves.
4. Place ham in roasting pan with 1 cup water in bottom.

Glaze:

1. Combine honey, brown sugar, mustard, pineapple juice, and vinegar in saucepan.
2. Simmer for 5 minutes until slightly thickened.
3. Brush generously over ham.

Roasting:

1. Cover ham loosely with foil.
2. Roast for 1.5 hours, basting with glaze every 20 minutes.
3. Remove foil for final 30 minutes to caramelize glaze.
4. Continue basting every 10 minutes.
5. Ham should reach internal temperature of 60°C (140°F).

Cinnamon Pineapple Sauce:

1. Combine pineapple, cinnamon sticks, sugar, and water in saucepan.
2. Simmer for 15-20 minutes until pineapple softens.
3. Remove cinnamon sticks.
4. Stir in cornstarch slurry and cook until thickened.
5. Season with salt to balance sweetness.

Serving: Rest ham 15 minutes, slice thickly, and serve with warm pineapple sauce.

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3. Roast Pork Saddle with Truffle & Amarena Cherry Stuffing ($240, 2kg)

The Dish: An indulgent centerpiece featuring crispy crackling, tender pork, and a luxurious stuffing combining Italian black truffle and sour Amarena cherries.

What Makes It Special:

• Butterflied preparation allows for even stuffing distribution
• Italian black truffle paste adds earthy luxury
• Amarena cherries provide sweet-tart contrast
• Bourbon cherry sauce balances richness
• ASMR-worthy crackling

Flavor Profile: This is decadence on a platter. The pork achieves remarkable textural contrast with glass-like crackling and succulent meat beneath. The truffle stuffing provides earthy umami depth, while Amarena cherries add pops of sweet-tart brightness. The bourbon cherry sauce ties everything together with its boozy, fruity complexity.

Recipe & Cooking Instructions:

Ingredients:

• 1 pork saddle (2kg), skin-on
• 50g Italian black truffle paste
• 100g Amarena cherries, pitted and halved
• 3 garlic cloves, minced
• 2 tbsp fresh thyme
• Salt for crackling
• 2 tbsp olive oil

Bourbon Cherry Sauce:

• 200g Amarena cherries with syrup
• 100ml bourbon
• 100ml beef stock
• 50g butter
• 1 tbsp balsamic vinegar
• Salt and pepper

Method:

Day Before – Crackling Preparation:

1. Score pork skin in close parallel lines, cutting through skin but not into meat.
2. Pat skin completely dry.
3. Rub coarse salt generously into scores.
4. Place uncovered in refrigerator overnight to dry out skin.

Cooking Day – Preparation:

1. Remove pork from refrigerator 1 hour before cooking.
2. Brush off excess salt from skin.
3. Butterfly the pork saddle by cutting horizontally through the meat, stopping before cutting all the way through.
4. Open like a book and pound slightly to even thickness.

Stuffing:

1. Mix truffle paste, halved Amarena cherries, garlic, and thyme.
2. Spread mixture evenly over opened pork.
3. Roll tightly and tie with kitchen twine at 2-inch intervals.
4. Pat skin completely dry again.
5. Rub olive oil into skin, then apply a thin layer of fine salt.

Roasting:

1. Preheat oven to 220°C (425°F).
2. Place pork on elevated rack over roasting pan.
3. Roast for 30 minutes at high heat to start crackling process.
4. Reduce temperature to 160°C (320°F).
5. Continue roasting for approximately 1.5-2 hours until internal temperature reaches 63°C (145°F).
6. If crackling isn’t crisp enough, finish under broiler for 3-5 minutes, watching carefully.

Bourbon Cherry Sauce:

1. In a saucepan, combine cherries with syrup and bourbon.
2. Simmer for 5 minutes to reduce alcohol.
3. Add beef stock and reduce by half.
4. Stir in butter and balsamic vinegar.
5. Season with salt and pepper.
6. Strain for smooth sauce or leave cherries whole for texture.

Resting & Serving:

1. Rest pork for 20 minutes before slicing.
2. Remove twine and slice into thick rounds.
3. Serve with bourbon cherry sauce drizzled over or on the side.

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4. Slow-Roasted Black Angus Beef Striploin ($310, 2kg)

The Dish: Premium Black Angus beef marinated for up to four days with aromatic herbs, slow-roasted to perfection, and served with port wine sauce and horseradish cream.

What Makes It Special:

• Extended 4-day herb marinade
• Slow-roasting technique for tenderness
• Velvety port wine reduction
• Sharp horseradish cream for balance
• Premium Black Angus quality

Flavor Profile: This is beef at its most elegant. The extended marinade infuses every fiber with herbaceous aromatics. Slow roasting creates a perfectly pink interior with a gorgeous seared crust. The port wine sauce adds sophisticated sweetness and depth, while the horseradish cream provides a sharp counterpoint that cleanses the palate between rich bites.

Recipe & Cooking Instructions:

Ingredients:

• 2kg Black Angus beef striploin, trimmed
• 100ml olive oil
• 6 garlic cloves, crushed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 10 black peppercorns, crushed
• 2 tbsp Dijon mustard
• Salt and pepper

Port Wine Sauce:

• 250ml port wine
• 250ml beef stock
• 2 shallots, finely minced
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp sugar
• Fresh thyme

Horseradish Cream:

• 200ml heavy cream
• 3 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and white pepper

Method:

4 Days Before – Marinade:

1. Combine olive oil, garlic, rosemary, thyme, bay leaves, and peppercorns in a dish.
2. Place beef in marinade, turning to coat completely.
3. Cover and refrigerate for 3-4 days, turning twice daily.

Cooking Day – Preparation:

1. Remove beef from marinade 2 hours before cooking.
2. Pat completely dry with paper towels.
3. Brush with Dijon mustard.
4. Season generously with salt and pepper.
5. Let come to room temperature.

Searing:

1. Preheat oven to 120°C (250°F).
2. Heat heavy skillet or cast iron pan over high heat.
3. Sear beef on all sides until deeply browned (2-3 minutes per side).
4. Transfer to roasting pan.

Slow Roasting:

1. Insert meat thermometer into thickest part.
2. Roast at 120°C until internal temperature reaches:
   • 50°C (120°F) for rare
   • 55°C (130°F) for medium-rare
   • 60°C (140°F) for medium
3. This will take approximately 1.5-2.5 hours depending on desired doneness.

Port Wine Sauce:

1. While beef roasts, sauté shallots in 1 tbsp butter until soft.
2. Add flour, cook for 1 minute.
3. Pour in port wine, scraping up any brown bits.
4. Add beef stock and thyme.
5. Simmer until reduced by half (about 20 minutes).
6. Strain through fine sieve.
7. Whisk in remaining butter and sugar.
8. Season with salt and pepper.

Horseradish Cream:

1. Whip cream to soft peaks.
2. Fold in horseradish, mustard, and lemon juice.
3. Season with salt and white pepper.
4. Refrigerate until serving.

Resting & Serving:

1. Rest beef for 15-20 minutes after roasting.
2. Slice against the grain into thick slices.
3. Arrange on platter with port wine sauce and horseradish cream on the side.

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5. Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs ($195, 1.5-1.8kg)

The Dish: Premium Iberico pork ribs undergo an 18-hour sous vide treatment before being glazed with Mount Gay Barbados Rum, smoky bacon, and spices. A petite bottle of rum accompanies the dish for added festive flair.

What Makes It Special:

• 18-hour sous vide for fall-off-the-bone texture
• Premium Iberico pork quality
• Mount Gay Barbados Rum glaze
• Smoky bacon integration
• Fun rum bottle inclusion

Flavor Profile: These ribs are impossibly tender thanks to the extended sous vide treatment. The meat literally slides off the bone with minimal effort. The rum and bacon glaze creates a sweet-savory-smoky trinity that’s utterly addictive. There’s depth from the rum, richness from the bacon fat, and a subtle spice warmth that makes you reach for another rib immediately.

Recipe & Cooking Instructions:

Ingredients:

• 1.5-1.8kg Iberico pork ribs
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tbsp salt

Rum Bacon Glaze:

• 150g thick-cut bacon, diced
• 100ml Mount Gay Barbados Rum
• 200ml BBQ sauce (quality brand)
• 100g brown sugar
• 50ml apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 2 garlic cloves, minced

Method:

Sous Vide Preparation (18 hours before serving):

1. Mix brown sugar, smoked paprika, garlic powder, onion powder, pepper, and salt for dry rub.
2. Remove membrane from back of ribs.
3. Rub spice mixture generously over ribs.
4. Place ribs in sous vide bags, removing as much air as possible.
5. Seal bags using water displacement method or vacuum sealer.
6. Set sous vide to 74°C (165°F).
7. Submerge ribs and cook for 18 hours.

Alternative Method (Without Sous Vide):

1. Apply dry rub to ribs.
2. Wrap tightly in aluminum foil.
3. Roast at 135°C (275°F) for 3-4 hours until tender.

Rum Bacon Glaze:

1. Cook diced bacon in saucepan over medium heat until crispy.
2. Remove bacon, leave fat in pan.
3. Add garlic, cook for 30 seconds.
4. Carefully add rum (it may flame), simmer for 2 minutes.
5. Add BBQ sauce, brown sugar, vinegar, Worcestershire, paprika, and cayenne.
6. Simmer for 10-15 minutes until thickened.
7. Stir in crispy bacon pieces.

Finishing:

1. Preheat oven to 200°C (400°F) or prepare grill.
2. Remove ribs from sous vide bag, pat dry.
3. Brush generously with rum bacon glaze.
4. Bake for 15-20 minutes, basting with more glaze every 5 minutes.
5. For caramelized finish, broil for 3-5 minutes at the end.

Serving:

1. Cut between bones into individual ribs or serve as half-racks.
2. Brush with final layer of glaze.
3. Serve with remaining glaze and the small bottle of rum as garnish.

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6. Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing ($275)

The Dish: An impressive Australian whole lobster generously stuffed with Hokkaido scallops, earthy morel mushrooms, and rich crab roe, accompanied by fresh crab lemon cavatelli pasta.

What Makes It Special:

• Premium Australian lobster
• Hokkaido scallop stuffing
• Earthy morel mushrooms
• Rich crab roe
• Fresh handmade cavatelli pasta
• Bright lemon notes

Flavor Profile: This is luxury seafood at its finest. The lobster’s natural sweetness is enhanced by oven-roasting, while the stuffing provides textural and flavor complexity. Scallops add sweetness, morels bring earthiness, and crab roe delivers briny richness. The crab lemon cavatelli provides a refreshing, citrusy counterpoint that prevents the dish from becoming too heavy.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole Australian lobster (600-800g)
• 4 large Hokkaido scallops, diced
• 50g dried morel mushrooms, rehydrated
• 30g crab roe
• 50g butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 100ml white wine
• 100ml cream
• 50g breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and pepper
• Lemon wedges

Crab Lemon Cavatelli:

• 300g fresh cavatelli pasta
• 150g fresh crab meat
• Zest and juice of 2 lemons
• 100ml pasta water
• 50g butter
• 2 garlic cloves, minced
• Fresh parsley
• Salt and white pepper

Method:

Lobster Preparation:

1. Humanely dispatch lobster by placing in freezer for 30 minutes.
2. Split lobster in half lengthwise using sharp knife.
3. Remove stomach sac and intestinal tract.
4. Crack claws slightly to allow heat penetration.
5. Place lobster halves on baking sheet, flesh side up.

Stuffing Preparation:

1. Rehydrate morel mushrooms in warm water for 20 minutes. Drain and chop.
2. Melt butter in pan, sauté shallots until soft.
3. Add garlic and morels, cook for 2 minutes.
4. Add diced scallops, cook for 1 minute.
5. Pour in white wine, reduce by half.
6. Add cream, simmer until slightly thickened.
7. Stir in crab roe and breadcrumbs.
8. Add parsley, season with salt and pepper.
9. Remove from heat and let cool slightly.

Assembling & Roasting:

1. Preheat oven to 200°C (400°F).
2. Brush lobster flesh with melted butter.
3. Season with salt and pepper.
4. Spoon stuffing mixture into lobster cavity and over flesh.
5. Drizzle with more butter.
6. Roast for 15-18 minutes until lobster is opaque and stuffing is golden.
7. If stuffing needs more color, broil for 2-3 minutes.

Crab Lemon Cavatelli:

1. Bring large pot of salted water to boil.
2. Cook cavatelli for 3-4 minutes until al dente (fresh pasta cooks quickly).
3. Reserve 100ml pasta water before draining.
4. In large pan, melt butter and sauté garlic.
5. Add crab meat and warm through.
6. Add cooked pasta, lemon zest, lemon juice, and pasta water.
7. Toss to create light sauce coating pasta.
8. Season with salt and white pepper.
9. Finish with fresh parsley.

Plating:

1. Create bed of crab lemon cavatelli on serving platter.
2. Place roasted lobster halves on top.
3. Garnish with lemon wedges and additional parsley.
4. Serve immediately while hot.

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The Yule Log Collection

7. Signature Chocolate Fudge Log Cake ($90 for 1kg / $60 for 500g)

The Dessert: A perennial favorite featuring premium Felchlin Sao Palme chocolate for deep, lingering richness.

What Makes It Special:

• Felchlin Sao Palme chocolate (premium Swiss brand)
• Deep, complex chocolate flavor
• Classic log cake presentation
• Crowd-pleasing appeal

Flavor Profile: Pure chocolate indulgence. The Felchlin chocolate provides sophisticated depth without excessive sweetness. It’s rich, fudgy, and intensely chocolatey with a smooth, velvety texture that melts on the tongue. This is for serious chocoholics who appreciate quality ingredients.

Simplified Home Recipe:

Ingredients:

Chocolate Sponge:

• 5 eggs, separated
• 100g sugar
• 40g cocoa powder
• 30g flour
• Pinch of salt

Chocolate Fudge Filling:

• 200g dark chocolate (70% cocoa)
• 300ml heavy cream
• 50g butter
• 2 tbsp cocoa powder

Chocolate Ganache:

• 200g dark chocolate
• 200ml heavy cream
• 1 tbsp glucose or corn syrup

Method:

Sponge:

1. Preheat oven to 180°C (350°F). Line 30x40cm baking sheet with parchment.
2. Beat egg yolks with half the sugar until pale and thick.
3. In separate bowl, whip egg whites with remaining sugar to stiff peaks.
4. Fold cocoa and flour into yolk mixture.
5. Gently fold in egg whites in three additions.
6. Spread evenly on prepared sheet.
7. Bake 10-12 minutes until springy.
8. Immediately turn out onto tea towel dusted with cocoa powder.
9. Roll up with towel while hot. Cool completely.

Fudge Filling:

1. Heat cream until just boiling.
2. Pour over chopped chocolate, let sit 1 minute.
3. Stir until smooth, add butter and cocoa.
4. Refrigerate until spreadable (1-2 hours).

Assembly:

1. Unroll sponge carefully.
2. Spread fudge filling evenly, leaving 1cm border.
3. Re-roll tightly without the towel.
4. Refrigerate for 1 hour.

Ganache & Finishing:

1. Heat cream, pour over chocolate and glucose.
2. Stir until smooth and glossy.
3. Let cool slightly until pourable but thick.
4. Place log on serving platter.
5. Pour ganache over, letting it drip naturally.
6. Use fork to create bark texture.
7. Refrigerate to set.
8. Dust with cocoa powder before serving.

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8. Apple Kiwi Yuletide Express ($95 for 1kg)

The Dessert: A bright, playful, and refreshing alternative to traditional chocolate logs, featuring lemon yogurt mousse, kiwi coulis, apple compote, and vanilla sponge on a feuilletine crumble base.

What Makes It Special:

• Light and fruity profile
• Multiple textural layers
• Eye-catching presentation
• Refreshing alternative to heavy desserts
• Crunchy feuilletine base

Flavor Profile: This is sunshine on a plate. The lemon yogurt mousse provides tangy creaminess, kiwi coulis adds tropical brightness with slight tartness, apple compote brings familiar warmth and natural sweetness, and the feuilletine base delivers satisfying crunch. It’s refreshing, light, and perfect for those who find traditional Christmas desserts too heavy.

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9. Avocado Noël Cream Cake ($95 for 1kg)

The Dessert: A whimsical creation featuring lemon cream cheese mousse, avocado crémeux, gula melaka sponge, and yuzu coconut marshmallows.

What Makes It Special:

• Unique avocado incorporation
• Local gula melaka (palm sugar) element
• Yuzu coconut marshmallows
• Light yet indulgent
• Asian-inspired flavor profile

Flavor Profile: An unexpected delight that works beautifully. The avocado provides creamy richness without strong flavor, cream cheese mousse adds tanginess, gula melaka sponge brings caramel notes, and yuzu marshmallows offer citrusy pillows of sweetness. It’s sophisticated, light, and particularly popular among those seeking something different.

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10. Hazelnut Coffee Yule Log ($95 for 1kg)

The Dessert: Elegant and bold, combining white chocolate coffee mousse, coffee crémeux, hazelnut dacquoise, and crunchy praline feuilletine.

What Makes It Special:

• Coffee and hazelnut pairing
• Multiple textural elements
• White chocolate balance
• Sophisticated flavor profile
• Praline crunch

Flavor Profile: For coffee lovers, this is paradise. The coffee elements provide bold, aromatic bitterness balanced by white chocolate sweetness. Hazelnuts add nutty richness, the dacquoise brings almond structure, and praline feuilletine delivers caramelized crunch. It’s complex, elegant, and distinctly grown-up.

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11. Homemade Sourdough Panettone ($90 each – Chocolate or Classic)

The Bread: Traditional Italian Christmas bread made with sourdough starter, available in classic (with candied fruits and raisins) or chocolate versions.

What Makes It Special:

• Authentic sourdough fermentation
• Traditional Italian technique
• Light, airy texture
• Nostalgic comfort
• Two flavor options

Flavor Profile: True to tradition, these panettones achieve the signature fluffy, almost cloud-like interior with a golden crust. The classic version offers sweet candied fruit and raisins throughout, while the chocolate version provides rich cocoa notes with chocolate chips. Both deliver comforting festive nostalgia perfect for Christmas morning breakfast or afternoon coffee.

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Christmas Buffet at Crossroads

Pricing:

• Christmas Eve Lunch: $118++
• Christmas Eve Dinner: $178++
• Christmas Day Lunch: $128++
• Christmas Day Dinner: $158++

What’s Included:

The buffet is truly opulent with free-flow offerings that justify the premium pricing:

Seafood Station:

• Free-flow sashimi (multiple varieties)
• Fresh crustaceans on ice
• Oysters
• Prawns
• Crab

Carving Station (Lunch includes live artisanal stations):

• Slow-Roasted Salmon Fillet with Caviar Sauce
• Roast Turkey with traditional accompaniments
• Honey-Glazed Bone-In Ham

Asian Highlights:

• Wok-Fried Crab with Salted Egg Sauce (a standout)
• Various local favorites

Plus: Extensive selection of appetizers, salads, mains, and desserts

What Makes It Worth It: The buffet shines in its quality ingredients and variety. The free-flow sashimi alone provides significant value, and the fresh seafood is impeccably fresh. The combination of Western festive classics with local Asian favorites means there’s something for everyone, making it ideal for multi-generational celebrations.

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Yuletide Reverie Afternoon Tea

Available through December 31, 2025, this festive afternoon tea features Christmas-themed pastries, scones, and finger sandwiches. It’s an elegant option for those seeking a more refined celebration or a special afternoon with loved ones.

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Overall Assessment

Strengths:

1. Quality Ingredients: Premium sourcing across all dishes (USA turkey, Iberico pork, Black Angus beef, Australian lobster)
2. Technique: Advanced cooking methods (sous vide, dry-aging, slow-roasting) elevate traditional dishes
3. Variety: Something for every taste and dietary preference
4. Convenience: Professional preparation saves time while delivering restaurant-quality results
5. Value Promotions: Up to 30% off with promo codes makes luxury accessible

Considerations:

1. Premium Pricing: These are investment pieces, though justified by quality
2. Advance Planning: Pre-orders required by December 22
3. Storage Requirements: Large items need adequate refrigeration space
4. Reheating Attention: Proper reheating crucial to maintain quality

Who Should Order:

• Families wanting restaurant-quality food without the cooking stress
• Those celebrating at home but desiring professional results
• Anyone seeking impressive centerpieces for festive entertaining
• People who appreciate premium ingredients and refined techniques

Best Value Items:

1. Iberico Pork Ribs ($195): Exceptional technique (18-hour sous vide) at reasonable price point
2. Roast Pork Saddle ($240): Truffle and Amarena cherry stuffing elevates this beyond standard roasts
3. Chocolate Fudge Log Cake ($60 for 500g): Premium Felchlin chocolate at accessible price
4. Christmas Eve Lunch Buffet ($118++): Free-flow sashimi and seafood provides excellent value

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Reheating Instructions for Takeaway Items

Roasted Meats (Turkey, Ham, Beef, Pork):

1. Remove from Refrigerator: Take out 30 minutes before reheating to bring to room temperature
2. Preheat Oven: Set to 160°C (320°F)
3. Prepare for Reheating:
   • Place meat in roasting pan
   • Add 1/2 cup of water or stock to bottom of pan
   • Cover tightly with aluminum foil
4. Reheat:
   • Turkey: 20-25 minutes
   • Ham: 15-20 minutes
   • Beef: 10-15 minutes (careful not to overcook)
   • Pork: 15-20 minutes
5. Check Temperature: Internal temperature should reach 60°C (140°F)
6. Crisp Skin (if applicable): Remove foil, brush with glaze, increase heat to 200°C for final 5-7 minutes
7. Rest: Let rest 10 minutes before slicing

Iberico Pork Ribs:

1. Preheat oven to 180°C (350°F)
2. Place ribs on baking sheet lined with foil
3. Brush with reserved glaze
4. Cover loosely with foil
5. Reheat for 15-20 minutes
6. Remove foil, brush with more glaze
7. Broil for 3-5 minutes to caramelize

Whole Lobster al Forno:

1. Best enjoyed fresh, but if reheating necessary:
2. Preheat oven to 180°C (350°F)
3. Cover lobster loosely with foil
4. Reheat for 8-10 minutes only (overcooking makes lobster rubbery)
5. Pasta should be reheated separately in microwave with splash of water

Yule Log Cakes:

1. Remove from refrigerator 20-30 minutes before serving
2. Serve at cool room temperature for best texture and flavor
3. Do not reheat or microwave

Panettone:

1. Serve at room temperature
2. Optional: Warm slices in toaster oven at 150°C for 3-4 minutes
3. Can be served with butter, mascarpone, or enjoyed plain

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Pairing Recommendations

Wine Pairings

With Turkey:

• White: Chardonnay (full-bodied, oaked) complements the herb butter and rich stuffing
• Red: Pinot Noir (light-bodied) won’t overwhelm the delicate poultry

With Ham:

• White: Riesling (off-dry) balances the sweet glaze
• Rosé: Provence-style rosé adds refreshing contrast
• Sparkling: Champagne or Prosecco cuts through the richness

With Pork Saddle:

• Red: Pinot Noir or light Syrah complements the truffle without overpowering
• White: Aged Burgundy works with the cherry notes

With Beef Striploin:

• Red: Cabernet Sauvignon (full-bodied) stands up to the rich beef
• Red: Bordeaux blend matches the port wine sauce perfectly

With Pork Ribs:

• Red: Zinfandel handles the sweet-savory glaze
• Beer: Dark ale or stout complements the smoky, rum-glazed flavors

With Lobster:

• White: Champagne (classic pairing)
• White: Chablis or unoaked Chardonnay enhances seafood sweetness

Side Dish Suggestions

While the Marriott provides complete dishes, you may want to round out your meal:

Recommended Additions:

1. Fresh Green Salad: Simple mixed greens with vinaigrette to cut richness
2. Roasted Root Vegetables: Carrots, parsnips, Brussels sprouts with herbs
3. Creamy Mashed Potatoes: Classic comfort to soak up sauces
4. Garlic Green Beans: Light vegetable for color and freshness
5. Dinner Rolls: For soaking up those delicious sauces
6. Seasonal Fruits: Fresh berries or citrus to cleanse palate before dessert

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Ordering & Logistics

How to Order:

• Website: https://festive.celebratorydelights.com
• Phone: 6831 4708
• Email: [email protected]

Important Dates:

• Pre-orders: Started November 3, 2025
• Order Deadline: 10am, December 22, 2025
• Collection/Delivery: November 24 – December 25, 2025

Promo Codes:

• FESTIVE25: Up to 30% off (check terms)
• DOUBLE12: Valid until December 14, 2025

Delivery & Collection:

• Self-collection available at hotel
• Delivery service available (fees may apply)
• Specify preferred date and time during ordering

Storage Tips:

• Order items will come refrigerated
• Store immediately in refrigerator upon receipt
• Keep cakes refrigerated until 20-30 minutes before serving
• Meats can be stored 1-2 days before reheating
• Follow all food safety guidelines

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Menu Planning Guide

For 4-6 People:

• 1 main protein (Pork Saddle or Pork Ribs)
• 1 yule log cake (500g or 1kg)
• Add your own vegetables and sides
• Estimated Cost: $340-$435

For 6-8 People:

• 1 large protein (Turkey or Beef Striploin)
• 1 secondary protein or lobster to share
• 1-2 yule log cakes (1kg)
• Estimated Cost: $570-$680

For 8-10+ People:

• Turkey + Ham combination
• Pork Ribs as appetizer/additional main
• 2 yule log cakes (different flavors)
• Consider adding panettone for breakfast
• Estimated Cost: $750-$900

Mixed Seafood & Meat Feast (6-8 people):

• Whole Lobster al Forno
• Iberico Pork Ribs
• 1 yule log cake
• Estimated Cost: $565-$660

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Expert Tips for Maximum Enjoyment

Before Ordering:

1. Check your oven and refrigerator capacity
2. Count your guests accurately to avoid over/under ordering
3. Consider dietary restrictions and preferences
4. Plan your timeline for reheating multiple items

Upon Receipt:

1. Inspect all items immediately
2. Store properly according to instructions
3. Read all reheating guidelines
4. Note expiration dates

Day of Celebration:

1. Create a reheating schedule working backwards from serving time
2. Allow proper resting time for meats (they continue cooking)
3. Reheat highest temperature items first while others rest
4. Use multiple oven racks efficiently
5. Keep an instant-read thermometer handy

Presentation:

1. Transfer to your own serving platters for personal touch
2. Garnish with fresh herbs (rosemary, thyme, sage)
3. Add festive elements (cranberries, orange slices, bay leaves)
4. Serve sauces in separate bowls for individual preference
5. Slice meats at the table for dramatic presentation

Leftover Management:

• Turkey: Makes excellent sandwiches, salads, soups
• Ham: Perfect for fried rice, pasta, breakfast hash
• Beef: Slice thin for sandwiches or beef noodle soup
• Pork: Shred for tacos or fried rice
• Store properly in airtight containers, consume within 3-4 days

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Comparison with Competitors

Vs. Other Hotel Offerings:

Singapore Marriott Tang Plaza stands out for:

• More adventurous flavor combinations (truffle cherry stuffing, rum bacon glaze)
• Premium ingredients consistently across all items
• Extended cooking techniques (18-hour sous vide, 4-day marinades)
• Unique cake flavors (avocado, apple kiwi)

Vs. Restaurant Takeaway:

• Better value for large format items
• Hotel standard consistency
• Complete meal solutions
• Professional packaging

Vs. Homemade:

• Time savings: 20+ hours of cooking avoided
• Technique advantages: Sous vide, professional equipment
• No stress, guaranteed results
• But lacks personal touch and family tradition

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Final Verdict

Overall Rating: 9/10

Singapore Marriott Tang Plaza Hotel’s Christmas 2025 offerings represent some of the most thoughtful and technically accomplished festive takeaway available in Singapore. The kitchen demonstrates respect for traditional Christmas flavors while confidently introducing modern techniques and unexpected ingredients.

Standout Achievements:

• Technical excellence (sous vide, dry-aging, extended marination)
• Ingredient quality (Felchlin chocolate, Iberico pork, Hokkaido scallops)
• Creative stuffings and sauces (truffle cherry, rum bacon, bourbon cherry)
• Variety in dessert profiles (from classic chocolate to adventurous avocado)

What Holds It Back from Perfect 10:

• Premium pricing may be prohibitive for some
• Reheating required (not fresh-from-oven)
• Limited customization options
• Some dishes may need additional sides

Who Should Skip:

• Strict budget celebrations
• Those who love cooking and the process
• Anyone with very specific family recipes they can’t deviate from
• Small gatherings of 2 people (portions too large)

Who Will Love This:

• Busy professionals who value quality over cost
• Food enthusiasts who appreciate technique
• Anyone hosting and wanting to enjoy guests rather than cook
• People celebrating away from family/home kitchen
• Those who want guaranteed impressive results

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Conclusion

Singapore Marriott Tang Plaza Hotel has crafted a Christmas menu that successfully bridges tradition and innovation. Whether you’re drawn to the classic comfort of a Cointreau-glazed turkey or the adventurous allure of truffle-stuffed pork saddle, the quality and execution justify the investment.

The true luxury here isn’t just in the ingredients—it’s in the gift of time. Time to spend with loved ones rather than laboring in the kitchen. Time to enjoy Christmas Day rather than stressing over temperatures and timings. Time to actually taste and savor the food you’re serving.

For those seeking to elevate their Christmas celebration without the culinary stress, this collection delivers magnificently. The hotel has done the hard work—the long marinades, the precise techniques, the careful sourcing—leaving you to simply reheat and enjoy.

This Christmas, let Singapore Marriott Tang Plaza Hotel handle the feast while you create the memories.

Merry Christmas and happy feasting!

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Note: This review is based on an invited tasting. All opinions on preparation techniques, flavor profiles, and recommendations are genuine assessments of the offerings.

Singapore Marriott Tang Plaza Hotel Christmas 2025: A Festive Culinary Journey

Overview

Singapore Marriott Tang Plaza Hotel has outdone itself this Christmas season with an exceptional collection of festive offerings that blend traditional holiday flavors with modern culinary techniques. Located in the heart of Orchard Road, the hotel presents a comprehensive Christmas menu featuring 10 new takeaway creations, an opulent buffet spread, and elegant afternoon tea options.

The Takeaway Collection: Dish-by-Dish Analysis

1. Cointreau Marmalade-Glazed Whole Roast Turkey ($265, 4.5-5kg)

The Dish: This is not your ordinary Christmas turkey. The centerpiece showcases meticulous preparation techniques that elevate the humble bird into something truly spectacular.

What Makes It Special:

• USA-sourced premium turkey
• 24-hour brining process for moisture retention
• Dry-aging technique for concentrated flavor
• Herb butter injection under the skin
• Cointreau marmalade glaze for citrus brightness
• Accompanied by chestnut and duck foie gras stuffing
• Cranberry and port wine sauce

Flavor Profile: The turkey achieves a delicate balance between the savory richness of the meat and the bright, citrusy notes from the Cointreau marmalade. The glaze caramelizes beautifully, creating a golden exterior with a subtle orange liqueur finish. The duck foie gras stuffing adds luxurious richness, while the cranberry port sauce provides traditional festive acidity.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole turkey (4.5-5kg), USA-sourced
• 4 liters water
• 200g salt
• 100g sugar
• 10 black peppercorns
• 4 bay leaves
• 250g unsalted butter, softened
• 3 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 3 tbsp fresh sage, chopped
• 200g orange marmalade
• 60ml Cointreau
• Salt and pepper to taste

For the Stuffing:

• 300g roasted chestnuts, chopped
• 150g duck foie gras, diced
• 100g butter
• 2 onions, finely diced
• 3 celery stalks, diced
• 200g breadcrumbs
• 100ml chicken stock
• Fresh herbs

Cranberry Port Sauce:

• 300g fresh cranberries
• 150ml port wine
• 100g sugar
• Zest of 1 orange
• 1 cinnamon stick

Method:

Day 1 – Brining (24 hours before roasting):

1. Combine water, salt, sugar, peppercorns, and bay leaves in a large pot. Bring to a boil, then cool completely.
2. Submerge turkey in brine, ensuring it’s fully covered. Refrigerate for 24 hours.
3. Remove turkey from brine, pat completely dry with paper towels.
4. Place uncovered on a tray in the refrigerator for 12-24 hours to dry-age (this creates crispier skin).

Day 2 – Preparation:

1. Remove turkey from refrigerator 1 hour before cooking to bring to room temperature.
2. Preheat oven to 220°C (425°F).
3. Mix softened butter with thyme, rosemary, and sage.
4. Carefully loosen turkey skin by sliding your hand between skin and breast meat.
5. Spread herb butter evenly under the skin, massaging gently to distribute.
6. Season cavity and exterior with salt and pepper.

Stuffing Preparation:

1. Sauté onions and celery in butter until soft.
2. Add chestnuts and foie gras, cook for 2-3 minutes.
3. Mix in breadcrumbs and stock. Season well.
4. Stuff turkey cavity loosely (don’t pack tight).
5. Truss legs with kitchen twine.

Roasting:

1. Place turkey breast-side up on roasting rack.
2. Roast at 220°C for 30 minutes to brown skin.
3. Reduce heat to 165°C (325°F).
4. Roast for approximately 2.5-3 hours (about 13-15 minutes per pound).
5. Baste every 30 minutes with pan juices.

Glaze Application:

1. Combine marmalade and Cointreau in a small saucepan. Heat until liquefied.
2. Strain to remove large pieces of peel.
3. During final 45 minutes of roasting, brush glaze over turkey every 15 minutes.
4. Turkey is done when internal temperature reaches 75°C (165°F) in thickest part of thigh.

Cranberry Sauce:

1. Combine all ingredients in a saucepan.
2. Simmer for 15-20 minutes until cranberries burst and sauce thickens.
3. Remove cinnamon stick and cool.

Resting: Let turkey rest 30 minutes before carving to retain juices.

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2. Honey & Clove Glazed Ham ($210, 2-3kg)

The Dish: A slow-roasted boneless ham with aromatic spice glazing and a unique cinnamon pineapple accompaniment.

What Makes It Special:

• Slow-roasting technique for tender texture
• Rich caramelization from honey and cloves
• Cinnamon pineapple sauce adds tropical brightness
• Aromatic spice blend

Flavor Profile: The ham delivers classic festive comfort with deeply caramelized edges and aromatic clove punctuating each bite. The honey glaze creates a beautiful mahogany exterior, while the cinnamon pineapple sauce adds an unexpected tropical lift that cuts through the richness perfectly.

Recipe & Cooking Instructions:

Ingredients:

• 1 boneless ham (2-3kg), pre-cooked
• 300g honey
• 100ml brown sugar
• 50ml Dijon mustard
• 2 tbsp whole cloves
• 50ml pineapple juice
• 2 tbsp apple cider vinegar

Cinnamon Pineapple Sauce:

• 1 fresh pineapple, diced
• 2 cinnamon sticks
• 100g brown sugar
• 50ml water
• 1 tbsp cornstarch mixed with 2 tbsp water
• Pinch of salt

Method:

Ham Preparation:

1. Preheat oven to 160°C (320°F).
2. Score ham surface in a diamond pattern, cutting about 5mm deep.
3. Stud intersection points with whole cloves.
4. Place ham in roasting pan with 1 cup water in bottom.

Glaze:

1. Combine honey, brown sugar, mustard, pineapple juice, and vinegar in saucepan.
2. Simmer for 5 minutes until slightly thickened.
3. Brush generously over ham.

Roasting:

1. Cover ham loosely with foil.
2. Roast for 1.5 hours, basting with glaze every 20 minutes.
3. Remove foil for final 30 minutes to caramelize glaze.
4. Continue basting every 10 minutes.
5. Ham should reach internal temperature of 60°C (140°F).

Cinnamon Pineapple Sauce:

1. Combine pineapple, cinnamon sticks, sugar, and water in saucepan.
2. Simmer for 15-20 minutes until pineapple softens.
3. Remove cinnamon sticks.
4. Stir in cornstarch slurry and cook until thickened.
5. Season with salt to balance sweetness.

Serving: Rest ham 15 minutes, slice thickly, and serve with warm pineapple sauce.

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3. Roast Pork Saddle with Truffle & Amarena Cherry Stuffing ($240, 2kg)

The Dish: An indulgent centerpiece featuring crispy crackling, tender pork, and a luxurious stuffing combining Italian black truffle and sour Amarena cherries.

What Makes It Special:

• Butterflied preparation allows for even stuffing distribution
• Italian black truffle paste adds earthy luxury
• Amarena cherries provide sweet-tart contrast
• Bourbon cherry sauce balances richness
• ASMR-worthy crackling

Flavor Profile: This is decadence on a platter. The pork achieves remarkable textural contrast with glass-like crackling and succulent meat beneath. The truffle stuffing provides earthy umami depth, while Amarena cherries add pops of sweet-tart brightness. The bourbon cherry sauce ties everything together with its boozy, fruity complexity.

Recipe & Cooking Instructions:

Ingredients:

• 1 pork saddle (2kg), skin-on
• 50g Italian black truffle paste
• 100g Amarena cherries, pitted and halved
• 3 garlic cloves, minced
• 2 tbsp fresh thyme
• Salt for crackling
• 2 tbsp olive oil

Bourbon Cherry Sauce:

• 200g Amarena cherries with syrup
• 100ml bourbon
• 100ml beef stock
• 50g butter
• 1 tbsp balsamic vinegar
• Salt and pepper

Method:

Day Before – Crackling Preparation:

1. Score pork skin in close parallel lines, cutting through skin but not into meat.
2. Pat skin completely dry.
3. Rub coarse salt generously into scores.
4. Place uncovered in refrigerator overnight to dry out skin.

Cooking Day – Preparation:

1. Remove pork from refrigerator 1 hour before cooking.
2. Brush off excess salt from skin.
3. Butterfly the pork saddle by cutting horizontally through the meat, stopping before cutting all the way through.
4. Open like a book and pound slightly to even thickness.

Stuffing:

1. Mix truffle paste, halved Amarena cherries, garlic, and thyme.
2. Spread mixture evenly over opened pork.
3. Roll tightly and tie with kitchen twine at 2-inch intervals.
4. Pat skin completely dry again.
5. Rub olive oil into skin, then apply a thin layer of fine salt.

Roasting:

1. Preheat oven to 220°C (425°F).
2. Place pork on elevated rack over roasting pan.
3. Roast for 30 minutes at high heat to start crackling process.
4. Reduce temperature to 160°C (320°F).
5. Continue roasting for approximately 1.5-2 hours until internal temperature reaches 63°C (145°F).
6. If crackling isn’t crisp enough, finish under broiler for 3-5 minutes, watching carefully.

Bourbon Cherry Sauce:

1. In a saucepan, combine cherries with syrup and bourbon.
2. Simmer for 5 minutes to reduce alcohol.
3. Add beef stock and reduce by half.
4. Stir in butter and balsamic vinegar.
5. Season with salt and pepper.
6. Strain for smooth sauce or leave cherries whole for texture.

Resting & Serving:

1. Rest pork for 20 minutes before slicing.
2. Remove twine and slice into thick rounds.
3. Serve with bourbon cherry sauce drizzled over or on the side.

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4. Slow-Roasted Black Angus Beef Striploin ($310, 2kg)

The Dish: Premium Black Angus beef marinated for up to four days with aromatic herbs, slow-roasted to perfection, and served with port wine sauce and horseradish cream.

What Makes It Special:

• Extended 4-day herb marinade
• Slow-roasting technique for tenderness
• Velvety port wine reduction
• Sharp horseradish cream for balance
• Premium Black Angus quality

Flavor Profile: This is beef at its most elegant. The extended marinade infuses every fiber with herbaceous aromatics. Slow roasting creates a perfectly pink interior with a gorgeous seared crust. The port wine sauce adds sophisticated sweetness and depth, while the horseradish cream provides a sharp counterpoint that cleanses the palate between rich bites.

Recipe & Cooking Instructions:

Ingredients:

• 2kg Black Angus beef striploin, trimmed
• 100ml olive oil
• 6 garlic cloves, crushed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 10 black peppercorns, crushed
• 2 tbsp Dijon mustard
• Salt and pepper

Port Wine Sauce:

• 250ml port wine
• 250ml beef stock
• 2 shallots, finely minced
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp sugar
• Fresh thyme

Horseradish Cream:

• 200ml heavy cream
• 3 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and white pepper

Method:

4 Days Before – Marinade:

1. Combine olive oil, garlic, rosemary, thyme, bay leaves, and peppercorns in a dish.
2. Place beef in marinade, turning to coat completely.
3. Cover and refrigerate for 3-4 days, turning twice daily.

Cooking Day – Preparation:

1. Remove beef from marinade 2 hours before cooking.
2. Pat completely dry with paper towels.
3. Brush with Dijon mustard.
4. Season generously with salt and pepper.
5. Let come to room temperature.

Searing:

1. Preheat oven to 120°C (250°F).
2. Heat heavy skillet or cast iron pan over high heat.
3. Sear beef on all sides until deeply browned (2-3 minutes per side).
4. Transfer to roasting pan.

Slow Roasting:

1. Insert meat thermometer into thickest part.
2. Roast at 120°C until internal temperature reaches:
   • 50°C (120°F) for rare
   • 55°C (130°F) for medium-rare
   • 60°C (140°F) for medium
3. This will take approximately 1.5-2.5 hours depending on desired doneness.

Port Wine Sauce:

1. While beef roasts, sauté shallots in 1 tbsp butter until soft.
2. Add flour, cook for 1 minute.
3. Pour in port wine, scraping up any brown bits.
4. Add beef stock and thyme.
5. Simmer until reduced by half (about 20 minutes).
6. Strain through fine sieve.
7. Whisk in remaining butter and sugar.
8. Season with salt and pepper.

Horseradish Cream:

1. Whip cream to soft peaks.
2. Fold in horseradish, mustard, and lemon juice.
3. Season with salt and white pepper.
4. Refrigerate until serving.

Resting & Serving:

1. Rest beef for 15-20 minutes after roasting.
2. Slice against the grain into thick slices.
3. Arrange on platter with port wine sauce and horseradish cream on the side.

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5. Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs ($195, 1.5-1.8kg)

The Dish: Premium Iberico pork ribs undergo an 18-hour sous vide treatment before being glazed with Mount Gay Barbados Rum, smoky bacon, and spices. A petite bottle of rum accompanies the dish for added festive flair.

What Makes It Special:

• 18-hour sous vide for fall-off-the-bone texture
• Premium Iberico pork quality
• Mount Gay Barbados Rum glaze
• Smoky bacon integration
• Fun rum bottle inclusion

Flavor Profile: These ribs are impossibly tender thanks to the extended sous vide treatment. The meat literally slides off the bone with minimal effort. The rum and bacon glaze creates a sweet-savory-smoky trinity that’s utterly addictive. There’s depth from the rum, richness from the bacon fat, and a subtle spice warmth that makes you reach for another rib immediately.

Recipe & Cooking Instructions:

Ingredients:

• 1.5-1.8kg Iberico pork ribs
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tbsp salt

Rum Bacon Glaze:

• 150g thick-cut bacon, diced
• 100ml Mount Gay Barbados Rum
• 200ml BBQ sauce (quality brand)
• 100g brown sugar
• 50ml apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 2 garlic cloves, minced

Method:

Sous Vide Preparation (18 hours before serving):

1. Mix brown sugar, smoked paprika, garlic powder, onion powder, pepper, and salt for dry rub.
2. Remove membrane from back of ribs.
3. Rub spice mixture generously over ribs.
4. Place ribs in sous vide bags, removing as much air as possible.
5. Seal bags using water displacement method or vacuum sealer.
6. Set sous vide to 74°C (165°F).
7. Submerge ribs and cook for 18 hours.

Alternative Method (Without Sous Vide):

1. Apply dry rub to ribs.
2. Wrap tightly in aluminum foil.
3. Roast at 135°C (275°F) for 3-4 hours until tender.

Rum Bacon Glaze:

1. Cook diced bacon in saucepan over medium heat until crispy.
2. Remove bacon, leave fat in pan.
3. Add garlic, cook for 30 seconds.
4. Carefully add rum (it may flame), simmer for 2 minutes.
5. Add BBQ sauce, brown sugar, vinegar, Worcestershire, paprika, and cayenne.
6. Simmer for 10-15 minutes until thickened.
7. Stir in crispy bacon pieces.

Finishing:

1. Preheat oven to 200°C (400°F) or prepare grill.
2. Remove ribs from sous vide bag, pat dry.
3. Brush generously with rum bacon glaze.
4. Bake for 15-20 minutes, basting with more glaze every 5 minutes.
5. For caramelized finish, broil for 3-5 minutes at the end.

Serving:

1. Cut between bones into individual ribs or serve as half-racks.
2. Brush with final layer of glaze.
3. Serve with remaining glaze and the small bottle of rum as garnish.

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6. Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing ($275)

The Dish: An impressive Australian whole lobster generously stuffed with Hokkaido scallops, earthy morel mushrooms, and rich crab roe, accompanied by fresh crab lemon cavatelli pasta.

What Makes It Special:

• Premium Australian lobster
• Hokkaido scallop stuffing
• Earthy morel mushrooms
• Rich crab roe
• Fresh handmade cavatelli pasta
• Bright lemon notes

Flavor Profile: This is luxury seafood at its finest. The lobster’s natural sweetness is enhanced by oven-roasting, while the stuffing provides textural and flavor complexity. Scallops add sweetness, morels bring earthiness, and crab roe delivers briny richness. The crab lemon cavatelli provides a refreshing, citrusy counterpoint that prevents the dish from becoming too heavy.

Recipe & Cooking Instructions:

Ingredients:

• 1 whole Australian lobster (600-800g)
• 4 large Hokkaido scallops, diced
• 50g dried morel mushrooms, rehydrated
• 30g crab roe
• 50g butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 100ml white wine
• 100ml cream
• 50g breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and pepper
• Lemon wedges

Crab Lemon Cavatelli:

• 300g fresh cavatelli pasta
• 150g fresh crab meat
• Zest and juice of 2 lemons
• 100ml pasta water
• 50g butter
• 2 garlic cloves, minced
• Fresh parsley
• Salt and white pepper

Method:

Lobster Preparation:

1. Humanely dispatch lobster by placing in freezer for 30 minutes.
2. Split lobster in half lengthwise using sharp knife.
3. Remove stomach sac and intestinal tract.
4. Crack claws slightly to allow heat penetration.
5. Place lobster halves on baking sheet, flesh side up.

Stuffing Preparation:

1. Rehydrate morel mushrooms in warm water for 20 minutes. Drain and chop.
2. Melt butter in pan, sauté shallots until soft.
3. Add garlic and morels, cook for 2 minutes.
4. Add diced scallops, cook for 1 minute.
5. Pour in white wine, reduce by half.
6. Add cream, simmer until slightly thickened.
7. Stir in crab roe and breadcrumbs.
8. Add parsley, season with salt and pepper.
9. Remove from heat and let cool slightly.

Assembling & Roasting:

1. Preheat oven to 200°C (400°F).
2. Brush lobster flesh with melted butter.
3. Season with salt and pepper.
4. Spoon stuffing mixture into lobster cavity and over flesh.
5. Drizzle with more butter.
6. Roast for 15-18 minutes until lobster is opaque and stuffing is golden.
7. If stuffing needs more color, broil for 2-3 minutes.

Crab Lemon Cavatelli:

1. Bring large pot of salted water to boil.
2. Cook cavatelli for 3-4 minutes until al dente (fresh pasta cooks quickly).
3. Reserve 100ml pasta water before draining.
4. In large pan, melt butter and sauté garlic.
5. Add crab meat and warm through.
6. Add cooked pasta, lemon zest, lemon juice, and pasta water.
7. Toss to create light sauce coating pasta.
8. Season with salt and white pepper.
9. Finish with fresh parsley.

Plating:

1. Create bed of crab lemon cavatelli on serving platter.
2. Place roasted lobster halves on top.
3. Garnish with lemon wedges and additional parsley.
4. Serve immediately while hot.

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The Yule Log Collection

7. Signature Chocolate Fudge Log Cake ($90 for 1kg / $60 for 500g)

The Dessert: A perennial favorite featuring premium Felchlin Sao Palme chocolate for deep, lingering richness.

What Makes It Special:

• Felchlin Sao Palme chocolate (premium Swiss brand)
• Deep, complex chocolate flavor
• Classic log cake presentation
• Crowd-pleasing appeal

Flavor Profile: Pure chocolate indulgence. The Felchlin chocolate provides sophisticated depth without excessive sweetness. It’s rich, fudgy, and intensely chocolatey with a smooth, velvety texture that melts on the tongue. This is for serious chocoholics who appreciate quality ingredients.

Simplified Home Recipe:

Ingredients:

Chocolate Sponge:

• 5 eggs, separated
• 100g sugar
• 40g cocoa powder
• 30g flour
• Pinch of salt

Chocolate Fudge Filling:

• 200g dark chocolate (70% cocoa)
• 300ml heavy cream
• 50g butter
• 2 tbsp cocoa powder

Chocolate Ganache:

• 200g dark chocolate
• 200ml heavy cream
• 1 tbsp glucose or corn syrup

Method:

Sponge:

1. Preheat oven to 180°C (350°F). Line 30x40cm baking sheet with parchment.
2. Beat egg yolks with half the sugar until pale and thick.
3. In separate bowl, whip egg whites with remaining sugar to stiff peaks.
4. Fold cocoa and flour into yolk mixture.
5. Gently fold in egg whites in three additions.
6. Spread evenly on prepared sheet.
7. Bake 10-12 minutes until springy.
8. Immediately turn out onto tea towel dusted with cocoa powder.
9. Roll up with towel while hot. Cool completely.

Fudge Filling:

1. Heat cream until just boiling.
2. Pour over chopped chocolate, let sit 1 minute.
3. Stir until smooth, add butter and cocoa.
4. Refrigerate until spreadable (1-2 hours).

Assembly:

1. Unroll sponge carefully.
2. Spread fudge filling evenly, leaving 1cm border.
3. Re-roll tightly without the towel.
4. Refrigerate for 1 hour.

Ganache & Finishing:

1. Heat cream, pour over chocolate and glucose.
2. Stir until smooth and glossy.
3. Let cool slightly until pourable but thick.
4. Place log on serving platter.
5. Pour ganache over, letting it drip naturally.
6. Use fork to create bark texture.
7. Refrigerate to set.
8. Dust with cocoa powder before serving.

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8. Apple Kiwi Yuletide Express ($95 for 1kg)

The Dessert: A bright, playful, and refreshing alternative to traditional chocolate logs, featuring lemon yogurt mousse, kiwi coulis, apple compote, and vanilla sponge on a feuilletine crumble base.

What Makes It Special:

• Light and fruity profile
• Multiple textural layers
• Eye-catching presentation
• Refreshing alternative to heavy desserts
• Crunchy feuilletine base

Flavor Profile: This is sunshine on a plate. The lemon yogurt mousse provides tangy creaminess, kiwi coulis adds tropical brightness with slight tartness, apple compote brings familiar warmth and natural sweetness, and the feuilletine base delivers satisfying crunch. It’s refreshing, light, and perfect for those who find traditional Christmas desserts too heavy.

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9. Avocado Noël Cream Cake ($95 for 1kg)

The Dessert: A whimsical creation featuring lemon cream cheese mousse, avocado crémeux, gula melaka sponge, and yuzu coconut marshmallows.

What Makes It Special:

• Unique avocado incorporation
• Local gula melaka (palm sugar) element
• Yuzu coconut marshmallows
• Light yet indulgent
• Asian-inspired flavor profile

Flavor Profile: An unexpected delight that works beautifully. The avocado provides creamy richness without strong flavor, cream cheese mousse adds tanginess, gula melaka sponge brings caramel notes, and yuzu marshmallows offer citrusy pillows of sweetness. It’s sophisticated, light, and particularly popular among those seeking something different.

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10. Hazelnut Coffee Yule Log ($95 for 1kg)

The Dessert: Elegant and bold, combining white chocolate coffee mousse, coffee crémeux, hazelnut dacquoise, and crunchy praline feuilletine.

What Makes It Special:

• Coffee and hazelnut pairing
• Multiple textural elements
• White chocolate balance
• Sophisticated flavor profile
• Praline crunch

Flavor Profile: For coffee lovers, this is paradise. The coffee elements provide bold, aromatic bitterness balanced by white chocolate sweetness. Hazelnuts add nutty richness, the dacquoise brings almond structure, and praline feuilletine delivers caramelized crunch. It’s complex, elegant, and distinctly grown-up.

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11. Homemade Sourdough Panettone ($90 each – Chocolate or Classic)

The Bread: Traditional Italian Christmas bread made with sourdough starter, available in classic (with candied fruits and raisins) or chocolate versions.

What Makes It Special:

• Authentic sourdough fermentation
• Traditional Italian technique
• Light, airy texture
• Nostalgic comfort
• Two flavor options

Flavor Profile: True to tradition, these panettones achieve the signature fluffy, almost cloud-like interior with a golden crust. The classic version offers sweet candied fruit and raisins throughout, while the chocolate version provides rich cocoa notes with chocolate chips. Both deliver comforting festive nostalgia perfect for Christmas morning breakfast or afternoon coffee.

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Christmas Buffet at Crossroads

Pricing:

• Christmas Eve Lunch: $118++
• Christmas Eve Dinner: $178++
• Christmas Day Lunch: $128++
• Christmas Day Dinner: $158++

What’s Included:

The buffet is truly opulent with free-flow offerings that justify the premium pricing:

Seafood Station:

• Free-flow sashimi (multiple varieties)
• Fresh crustaceans on ice
• Oysters
• Prawns
• Crab

Carving Station (Lunch includes live artisanal stations):

• Slow-Roasted Salmon Fillet with Caviar Sauce
• Roast Turkey with traditional accompaniments
• Honey-Glazed Bone-In Ham

Asian Highlights:

• Wok-Fried Crab with Salted Egg Sauce (a standout)
• Various local favorites

Plus: Extensive selection of appetizers, salads, mains, and desserts

What Makes It Worth It: The buffet shines in its quality ingredients and variety. The free-flow sashimi alone provides significant value, and the fresh seafood is impeccably fresh. The combination of Western festive classics with local Asian favorites means there’s something for everyone, making it ideal for multi-generational celebrations.

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Yuletide Reverie Afternoon Tea

Available through December 31, 2025, this festive afternoon tea features Christmas-themed pastries, scones, and finger sandwiches. It’s an elegant option for those seeking a more refined celebration or a special afternoon with loved ones.

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Overall Assessment

Strengths:

1. Quality Ingredients: Premium sourcing across all dishes (USA turkey, Iberico pork, Black Angus beef, Australian lobster)
2. Technique: Advanced cooking methods (sous vide, dry-aging, slow-roasting) elevate traditional dishes
3. Variety: Something for every taste and dietary preference
4. Convenience: Professional preparation saves time while delivering restaurant-quality results
5. Value Promotions: Up to 30% off with promo codes makes luxury accessible

Considerations:

1. Premium Pricing: These are investment pieces, though justified by quality
2. Advance Planning: Pre-orders required by December 22
3. Storage Requirements: Large items need adequate refrigeration space
4. Reheating Attention: Proper reheating crucial to maintain quality

Who Should Order:

• Families wanting restaurant-quality food without the cooking stress
• Those celebrating at home but desiring professional results
• Anyone seeking impressive centerpieces for festive entertaining
• People who appreciate premium ingredients and refined techniques

Best Value Items:

1. Iberico Pork Ribs ($195): Exceptional technique (18-hour sous vide) at reasonable price point
2. Roast Pork Saddle ($240): Truffle and Amarena cherry stuffing elevates this beyond standard roasts
3. Chocolate Fudge Log Cake ($60 for 500g): Premium Felchlin chocolate at accessible price
4. Christmas Eve Lunch Buffet ($118++): Free-flow sashimi and seafood provides excellent value

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Reheating Instructions for Takeaway Items

Roasted Meats (Turkey, Ham, Beef, Pork):

1. Remove from Refrigerator: Take out 30 minutes before reheating to bring to room temperature
2. Preheat Oven: Set to 160°C (320°F)
3. Prepare for Reheating:
   • Place meat in roasting pan
   • Add 1/2 cup of water or stock to bottom of pan
   • Cover tightly with aluminum foil
4. Reheat:
   • Turkey: 20-25 minutes
   • Ham: 15-20 minutes
   • Beef: 10-15 minutes (careful not to overcook)
   • Pork: 15-20 minutes
5. Check Temperature: Internal temperature should reach 60°C (140°F)
6. Crisp Skin (if applicable): Remove foil, brush with glaze, increase heat to 200°C for final 5-7 minutes
7. Rest: Let rest 10 minutes before slicing

Iberico Pork Ribs:

1. Preheat oven to 180°C (350°F)
2. Place ribs on baking sheet lined with foil
3. Brush with reserved glaze
4. Cover loosely with foil
5. Reheat for 15-20 minutes
6. Remove foil, brush with more glaze
7. Broil for 3-5 minutes to caramelize

Whole Lobster al Forno:

1. Best enjoyed fresh, but if reheating necessary:
2. Preheat oven to 180°C (350°F)
3. Cover lobster loosely with foil
4. Reheat for 8-10 minutes only (overcooking makes lobster rubbery)
5. Pasta should be reheated separately in microwave with splash of water

Yule Log Cakes:

1. Remove from refrigerator 20-30 minutes before serving
2. Serve at cool room temperature for best texture and flavor
3. Do not reheat or microwave

Panettone:

1. Serve at room temperature
2. Optional: Warm slices in toaster oven at 150°C for 3-4 minutes
3. Can be served with butter, mascarpone, or enjoyed plain

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Pairing Recommendations

Wine Pairings

With Turkey:

• White: Chardonnay (full-bodied, oaked) complements the herb butter and rich stuffing
• Red: Pinot Noir (light-bodied) won’t overwhelm the delicate poultry

With Ham:

• White: Riesling (off-dry) balances the sweet glaze
• Rosé: Provence-style rosé adds refreshing contrast
• Sparkling: Champagne or Prosecco cuts through the richness

With Pork Saddle:

• Red: Pinot Noir or light Syrah complements the truffle without overpowering
• White: Aged Burgundy works with the cherry notes

With Beef Striploin:

• Red: Cabernet Sauvignon (full-bodied) stands up to the rich beef
• Red: Bordeaux blend matches the port wine sauce perfectly

With Pork Ribs:

• Red: Zinfandel handles the sweet-savory glaze
• Beer: Dark ale or stout complements the smoky, rum-glazed flavors

With Lobster:

• White: Champagne (classic pairing)
• White: Chablis or unoaked Chardonnay enhances seafood sweetness

Side Dish Suggestions

While the Marriott provides complete dishes, you may want to round out your meal:

Recommended Additions:

1. Fresh Green Salad: Simple mixed greens with vinaigrette to cut richness
2. Roasted Root Vegetables: Carrots, parsnips, Brussels sprouts with herbs
3. Creamy Mashed Potatoes: Classic comfort to soak up sauces
4. Garlic Green Beans: Light vegetable for color and freshness
5. Dinner Rolls: For soaking up those delicious sauces
6. Seasonal Fruits: Fresh berries or citrus to cleanse palate before dessert

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Ordering & Logistics

How to Order:

• Website: https://festive.celebratorydelights.com
• Phone: 6831 4708
• Email: [email protected]

Important Dates:

• Pre-orders: Started November 3, 2025
• Order Deadline: 10am, December 22, 2025
• Collection/Delivery: November 24 – December 25, 2025

Promo Codes:

• FESTIVE25: Up to 30% off (check terms)
• DOUBLE12: Valid until December 14, 2025

Delivery & Collection:

• Self-collection available at hotel
• Delivery service available (fees may apply)
• Specify preferred date and time during ordering

Storage Tips:

• Order items will come refrigerated
• Store immediately in refrigerator upon receipt
• Keep cakes refrigerated until 20-30 minutes before serving
• Meats can be stored 1-2 days before reheating
• Follow all food safety guidelines

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Menu Planning Guide

For 4-6 People:

• 1 main protein (Pork Saddle or Pork Ribs)
• 1 yule log cake (500g or 1kg)
• Add your own vegetables and sides
• Estimated Cost: $340-$435

For 6-8 People:

• 1 large protein (Turkey or Beef Striploin)
• 1 secondary protein or lobster to share
• 1-2 yule log cakes (1kg)
• Estimated Cost: $570-$680

For 8-10+ People:

• Turkey + Ham combination
• Pork Ribs as appetizer/additional main
• 2 yule log cakes (different flavors)
• Consider adding panettone for breakfast
• Estimated Cost: $750-$900

Mixed Seafood & Meat Feast (6-8 people):

• Whole Lobster al Forno
• Iberico Pork Ribs
• 1 yule log cake
• Estimated Cost: $565-$660

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Expert Tips for Maximum Enjoyment

Before Ordering:

1. Check your oven and refrigerator capacity
2. Count your guests accurately to avoid over/under ordering
3. Consider dietary restrictions and preferences
4. Plan your timeline for reheating multiple items

Upon Receipt:

1. Inspect all items immediately
2. Store properly according to instructions
3. Read all reheating guidelines
4. Note expiration dates

Day of Celebration:

1. Create a reheating schedule working backwards from serving time
2. Allow proper resting time for meats (they continue cooking)
3. Reheat highest temperature items first while others rest
4. Use multiple oven racks efficiently
5. Keep an instant-read thermometer handy

Presentation:

1. Transfer to your own serving platters for personal touch
2. Garnish with fresh herbs (rosemary, thyme, sage)
3. Add festive elements (cranberries, orange slices, bay leaves)
4. Serve sauces in separate bowls for individual preference
5. Slice meats at the table for dramatic presentation

Leftover Management:

• Turkey: Makes excellent sandwiches, salads, soups
• Ham: Perfect for fried rice, pasta, breakfast hash
• Beef: Slice thin for sandwiches or beef noodle soup
• Pork: Shred for tacos or fried rice
• Store properly in airtight containers, consume within 3-4 days

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Comparison with Competitors

Vs. Other Hotel Offerings:

Singapore Marriott Tang Plaza stands out for:

• More adventurous flavor combinations (truffle cherry stuffing, rum bacon glaze)
• Premium ingredients consistently across all items
• Extended cooking techniques (18-hour sous vide, 4-day marinades)
• Unique cake flavors (avocado, apple kiwi)

Vs. Restaurant Takeaway:

• Better value for large format items
• Hotel standard consistency
• Complete meal solutions
• Professional packaging

Vs. Homemade:

• Time savings: 20+ hours of cooking avoided
• Technique advantages: Sous vide, professional equipment
• No stress, guaranteed results
• But lacks personal touch and family tradition

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Final Verdict

Overall Rating: 9/10

Singapore Marriott Tang Plaza Hotel’s Christmas 2025 offerings represent some of the most thoughtful and technically accomplished festive takeaway available in Singapore. The kitchen demonstrates respect for traditional Christmas flavors while confidently introducing modern techniques and unexpected ingredients.

Standout Achievements:

• Technical excellence (sous vide, dry-aging, extended marination)
• Ingredient quality (Felchlin chocolate, Iberico pork, Hokkaido scallops)
• Creative stuffings and sauces (truffle cherry, rum bacon, bourbon cherry)
• Variety in dessert profiles (from classic chocolate to adventurous avocado)

What Holds It Back from Perfect 10:

• Premium pricing may be prohibitive for some
• Reheating required (not fresh-from-oven)
• Limited customization options
• Some dishes may need additional sides

Who Should Skip:

• Strict budget celebrations
• Those who love cooking and the process
• Anyone with very specific family recipes they can’t deviate from
• Small gatherings of 2 people (portions too large)

Who Will Love This:

• Busy professionals who value quality over cost
• Food enthusiasts who appreciate technique
• Anyone hosting and wanting to enjoy guests rather than cook
• People celebrating away from family/home kitchen
• Those who want guaranteed impressive results

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Conclusion

Singapore Marriott Tang Plaza Hotel has crafted a Christmas menu that successfully bridges tradition and innovation. Whether you’re drawn to the classic comfort of a Cointreau-glazed turkey or the adventurous allure of truffle-stuffed pork saddle, the quality and execution justify the investment.

The true luxury here isn’t just in the ingredients—it’s in the gift of time. Time to spend with loved ones rather than laboring in the kitchen. Time to enjoy Christmas Day rather than stressing over temperatures and timings. Time to actually taste and savor the food you’re serving.

For those seeking to elevate their Christmas celebration without the culinary stress, this collection delivers magnificently. The hotel has done the hard work—the long marinades, the precise techniques, the careful sourcing—leaving you to simply reheat and enjoy.

This Christmas, let Singapore Marriott Tang Plaza Hotel handle the feast while you create the memories.

Merry Christmas and happy feasting!

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Note: This review is based on an invited tasting. All opinions on preparation techniques, flavor profiles, and recommendations are genuine assessments of the offerings.