One-Michelin-star modern European restaurant Jaan is known for its iconic 55-Degree Organic Egg creation. Under the charge of chef de cuisine Kirk Westaway, the dish has morphed into the Organic Hen’s Egg, which has been updated in time for Christmas. Housed in an egg-shaped ceramic bowl is a dark orange confit egg yolk perched on a bed of celeriac custard, and adorned with pickled brown shimeji mushrooms and pickled Cevennes onions. For a festive touch, the egg yolk is topped with oscietra caviar to represent “a Christmas crown”, according to Westaway. Served with parmesan brioche, this is one of the six dishes in Jaan’s Festive Lunch Menu available from now till December 31.
Other dishes in the menu include the venison saddle with winter pear and ginger, and turbot fillet with veal sweetbread and roasted fennel. On Christmas Eve, Jaan is offering an eight-course degustation menu featuring dishes such as roasted langoustine and foie gras capellini pasta and Irish oyster with artichoke caviar.
This year, Westaway looks forward to celebrating Christmas with his tight group of 12 chef friends. Their feast will include oyster, cured meat, fish and roast beef complete with the trimmings. “Being in the restaurant industry, we work crazy hours, so it is nice to spend time over a meal with my second family here.”
Level 70, Swissotel The Stamford, Equinox Complex. Tel: 6837-3322.
Dream of a “white” Christmas with Osteria Mozza’s Christmas menu. Available on Dec 24 and 25, the six-course menu by executive chef Peter Birks features white truffle from Piedmont in Northern Italy. The beige-hued prized fungus makes an appearance in the tortellini in brodo that is stuffed with chicken, pancetta and mortadella. For an extra charge, diners can opt for a shower of shaved truffles over mains such as cavatelli pasta with winter squash and sage; blue crab and mascarpone ravioli with lobster butter; and tajarin pasta tossed in white truffle butter. Round off with warm apple crisp with cinnamon gelato and creme fraiche, or hot chocolate with homemade marshmallow and gingerbread man.
B1-42-46, The Shoppes at Marina Bay Sands. Tel: 6688-8522.
In December, Otto is offering a five-course festive menu that centres on Italian classics injected with inventive modern touches. Executive chef Michele Pavanello, who hails from Treviso in North-east Italy, has concocted new dishes, such as pumpkin soup with amaretti cookies and foie gras morsels, and smoked Scottish salmon roll stuffed with burrata cheese from Andria in Southern
Italy. Other dishes include homemade orecchiette with prawn ragout and zucchini, as well as cod fish fillet wrapped in Parma ham that is accompanied by langoustine sauce.
For the New Year’s Eve menu, diners will get to tuck into dishes like Japanese kingfish carpaccio with green apple and dill gel, homemade tagliolini with Boston lobster and spicy grey mullet bottarga emulsion. late with coffee soil and vanilla sauce.
#01-02/03, Maxwell Chambers, 32 Maxwell Road. Tel: 6227- 6819.
Esquina’s 10-course sharing menu, available from now till 23 December, for lunch and dinner, kicks of with the freshly shucked Tsarkaya oysters jazzed up with a piquant jalapeño ponzu, salmon roe and pickled ginger flower. This is followed by a series of signatures including the potato and truffle “gratin” and smoked Atlantic mackerel. To enjoy a Spanish-style Christmas, feast on the crispy suckling pig paired with mulled wine reduction and apple and rhubarb chutney, as well as the festive croqueta of roasted poulard, confit onion and aioli. The meal ends on a sweet and boozy note with the homemade Monkey Shoulder whiskey cream – served in a small bottle.
Chef Carlos Montobbio has also recently launched the Tasting Room. Once a month on a Tuesday evening, the chef will roll out a special menu of about seven to eight dishes that he’s experimenting with. Diners get to enjoy all these creations for only $68. Some of the new inventions (that are not featured on the regular menu) include foie gras with palo cortado sherry, spice bread and sour plum, or pickled and roasted beetroot with stracciatella and horseradish ice cream.
16 Jiak Chuan Rd, Singapore 089267. Tel: 6222 1616
This Christmas, Christophe Lerouy, chef-owner of the new Restaurant Lerouy in Stanley Street, will be serving his inventive version of foie gras, a quintessential ingredient on festive tables in France. He poaches the goose liver overnight in red wine that’s infused with warm spices like cinnamon, star anise, peppercorns and cloves, as well as lemon and orange peels. To lend textural contrast to the creamy foie gras, he adds freshly baked gingerbread and caramelised gingerbread crisp. The liver also partners quince in fresh and gel form, alongside a sprinkling of red currant powder for a touch of tangy sweetness.
“I was born in Colmar, Alsace, in France and brought up in a family restaurant/boutique hotel,” shares Lerouy, whose mother was an Alsatian chef. “For Christmas celebrations at home, we would normally prepare foie gras terrine or torchon, served with brioche toast, port wine jelly, seasonal fruit jam and quince jelly,” he shares.
3 Stanley Street. Tel: 6221-3639. www.lerouy.com