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A Goodwood Park kinda Christmas

A Goodwood Park kinda Christmas

I don’t particularly celebrate Christmas but I do look forward to the yuletide season. And it’s only for one reason and one reason only.

The food.

Succulent turkey stuffed with all kinds of awesome goodness, juicy roast beef, creamy mash potato gratin with caramelized top and oh, rich and oft-times booze-infused log (or any kind, really) cakes.

And one of my favorite places to visit this time of year (the other time will be durian season, heh) is undoubtedly Goodwood Park Hotel, where I will go and pick up either the  Traditional Christmas Turkey [$188 (good for 8 to 12 persons) and $218 (good for 14 to 16 persons)] or the D24 durian Christmas log cake ($64 for 1kg).

Traditional Christmas turkey and honey-glazed ham (Photo from Goodwood Park Hotel)

Traditional Christmas turkey and honey-glazed ham

 

D24urian log cake (Photo from Goodwood Park Hotel)

D24urian log cake (Photo from Goodwood Park Hotel)

Goodwood Park Hotel’s chefs pull off their classics really well year after year ,but of course in the name of innovation and pleasing fickle foodie palates, the culinary team also dishes out creations with a twist.

This year, they decide to put an Asian spin on some of the usual suspects, of which I highly recommend the following 3 items:

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The first: steam baked turkey stuffed with fresh chestnuts, ham and vegetables, served with yam rice ($198 for eight to 12 persons)

Steam Baked Turkey stuffed w Fresh Chestnuts, Ham & Vegetables, served w Yam Rice

Steam Baked Turkey stuffed w Fresh Chestnuts, Ham & Vegetables, served w Yam Rice (Photo from Goodwood Park Hotel)

Created by  Executive Chef Foo Jong Kwang, this unique turkey is a winning combination of tender meat stuffed with freshly peeled whole chestnuts, black mushrooms, bamboo shoots, carrots and spring onions. The dish is redolent with comforting and robust tastes from the oyster sauce-braised vegetables and fragrant jin hua ham – a cured speciality from Zhejiang. The two-hour steam bake process ensures ultimate succulence and retention of flavours. It is coated with glistening gravy made from drippings and served with homemade yam rice. And if you have room for some more, I say go for the whole roast duck with barbecue sauce and plum sauce ($68 for four to six persons) and  turkey ‘ngoh hiang’ with sweet sauce ($28 for 2 rolls). An alternative take on the popular Asian speciality, the turkey ‘ngoh hiang’ is the perfect party food as it is easily served as small bites. Besides chopped turkey breast, yam, water chestnut, carrots and prawns, Canadian streaky bacon; which imparts a festive touch and lovely smoked flavour, is also added. These handmade crispy rolls pair impeccably with sweet sauce.

Turkey 'Ngoh Hiang' w Sweet Sauce (serving suggestion)

Turkey ‘Ngoh Hiang’ w Sweet Sauce (Photo from Goodwood Park Hotel)

And for those hankering for some sweets to finish their festive meals, save some stomach room for:

Salted caramel nuts cake ($38 for 500g )

Screen Shot 2014-12-07 at 6.57.01 PM

Salted caramel nuts cake (Photo from Goodwood Park Hotel)

This sturdy serving of caramel pound cake layered with creamy salted caramel and almonds is generously coated with a nutty milk chocolate glaze, decorated with whole almonds and dainty dark chocolate squares.

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On top of these, what caught my attention — and tongue– at the media preview (which was held at Goodwood Park Hotel’s Rose Marie suite; a night here can set you back a good $5,000!) were some of the perhaps not-quite-Christmassy chow (but can still be bought at the Deli/Gordon Grill):

image-4

Marinated King Crab, Avocado, Compressed Pear and Iced Virgin Mary (available at Gordon Grill) during Christmas Eve and Day

 

Trio of starters: Marinated King Crab, Avocado, Compressed Pear and Iced Virgin Mary; Tartar of salmon trout with sea urchin in lime-shoyu dressing; homemade duck rillet

Trio of starters: Marinated King Crab, Avocado, Compressed Pear and Iced Virgin Mary; Tartar of salmon trout with sea urchin in lime-shoyu dressing; homemade duck rillet

Besides the above selection of a la carte Christmas treats, Goodwood Park Hotel also offers takeaway Combo Specials, if you’re in the mood for a dinner party but are not quite the home-chef.

The Traditional Christmas Combo ($310 / usual price $392) includes Traditional Christmas turkey with stuffing, giblet gravy and cranberry sauce, Honey glazed boneless ham with vanilla-pineapple sauce, Traditional Christmas chocolate log cake, two gingerbread figurines, and a jar of homemade Christmas cookies. The Local Christmas Combo ($265 / usual price $336) consists of Steam baked turkey stuffed with fresh chestnuts, ham and vegetables served with yam rice, Turkey ‘ngoh hiang’ with sweet sauce, D24 durian Christmas log cake, two gingerbread figurines, and a jar of homemade Christmas cookies.

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These takeaway gourmet treats will be available at the Deli from 1 to 26 December 2014.

Advance orders of three working days are required and guests may visit the Deli from 9am to 9pm daily to place their takeaway orders.

Alternatively, guests may call the Christmas Call Centre at (65) 6730 1867 / 1868 from 10am to 6pm daily, email festive@goodwoodparkhotel.com, or visit festivepromotions.goodwoodparkhotel.com from 1 December 2014 to place their online orders. Last order date is 19 December 2014, 12pm. More details can be found at www.goodwoodparkhotel.com

Goodwood Park Hotel is located at 22 Scotts Road, Singapore 228221. Tel: (65) 6737 7411

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