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We are talking about The St. Regis Singapore here. A hotel that speaks of class and exquisiteness. Dining options with Yan Ting, LaBrezza and Brasserie Les Saveurs are nothing short of stellar. Notwithstanding fussy palates, warm and prompt service cosy up to you in accordance to your whims. This made dining experience simply wonderful. If you're looking for an impressionable option to celebrate with your family and love ones for Christmas and to usher in the New Year with indulgences to the palates, look no further. I know that Brasserie Les Saveurs has got the 7 Courses Christmas Eve and 7 Courses New Year's Eve Degustation Menu for the occasions. The following are previews of some highlights from the degustation menus. |
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The mini baguette was a delight and purposely made softer than your original French baguette so that you can still have your meal while maintaining poise. Just to highlight that dining in The St Regis made you feel good, even the little details are not spared. The butter for your bread, AOP Beurre D'Isigny, comes from the Isigny region in Northern France which is the country's important milk region. |
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| The degustation menu comes with wine pairing options too! |
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Amuse Bouche - Truffle scrambled egg (New Year's Eve) The slice of black truffle was thick. A bit too generous for my liking though. I am used to thinner shavings. The scrambled egg was yummily truffled . |
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| St. Jacques - Hokkaido scallops tartare, caviar, sea urchin, rouille toast (Christmas Eve) Pairing with Chablis 1er Cru Vaulignot, Domaine Louis Mreau, Burgundy, France The scallops were fresh Hokkaido produce and fresh scallops meant natural sweetness. The sweetness was more pronounced when paired with the Chablis. |
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| Foie Gras - Pan-seared foie gras, butter squah puree, apple and celeriac cutney, duck vinaigrette. (Christmas Eve) Pairing with Berg Erste Lage Reserve Huber, Traisental, Austria Foie Gras portion was generous and done the way I love it. Well seared, lightly salted .... |
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| ... creamy on the inside and as smooth as tofu. It was good on it's own without the other condiments. |
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| Homard - Poached maine lobster, fork mashed potatoes, black truffle, bisque jus (Christmas Eve) Pairing with Craggy Range Te Muna, Martinborough, New Zealand The bique jus made this an obvious seafood dish. The potatoes and truffles were delicately portioned so that the chewy sweet maine lobster still remains the star of this dish. Superb wine pairing brings out intense sweetness of the seafood. |
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| Boeuf - Wagyu beef sirloin, potatoes mousseline, bone marrow, Bordelaise jus (New Year's Eve) Pairing with Amarone della Valpolicella Fondatore Montresor, Veneto, Italy I have never tried bone marrow before and I think this melt in your mouth savory darling opens my door for more in future. The Australian Wagyu Sirloin was delicious! Slightly charred on the outside and juicy on the inside. I would love it more if the cut had more marbling but that's just me and my overly indulging palate. This cut was a good balance for the already rich foie gras dish before this. |
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| Fromage - Black truffle brie cheese, toast, mesclun salad (Christmas Eve) |
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| Dessert - Chocolate mousse, hazelnut feuilletine, gingerbread sorbet (Christmas Eve) The gingerbread sorbet was sublime. I alternated mouthful of sorbet with the chocolate mousse and I liked the match. |
Here are the prices of the Christmas Eve and New Year's Eve menu.
Christmas Eve 7- course Degustation Dinner, 24th December 2012
7pm to 12midnight (last order 10.30pm),
$208++ with one complimentary glass of champagne or $268++ with wine pairing
New Year’s Eve 7-Course Degustation Dinner, 31st December 2012
7pm to 12midnight (last order 10.30pm),
$208++ with one complimentary glass of champagne or $288++ with wine pairing
Wish everyone a Merry Christmas and a Happy New Year! Bon Appetit!
Thanks to Ivy, Annabelle from Foodnews and Clarice from The St. Regis Singapore for the invitation and hosting this food tasting.
The St. Regis Singapore
29 Tanglin Road
Singapore 247911
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