New gourmet takeaways this year revolve around turkeys with distinct Asian influences in the savoury section and chocolate in the sweets category.
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| Source: Goodwood Park Hotel. The 12 Treasures turkey is available for takeaways. |
12 Treasures turkey | S$268, good for eight to 10 people - New for 2017
Executed by Master Chef Goh Chee Kong from the hotel’s Modern Sichuan and Cantonese restaurant Min Jiang at One-North, the 12 Treasures Turkey contains 12 premium ingredients – one for each day of Christmas. The ingredients include abalone, fresh chestnuts, conpoy (dried scallops), lingzhi, shiitake mushrooms, water chestnuts, conch, Euryale seeds*, potatoes, lotus seeds and salted
egg yolk. The bird is first marinated, then baked, stuffed, and baked again for richer flavours.
Around the World in ‘Turkey’ Days | S$128, good for six people - New for 2017
This deluxe platter features four internationally-inspired creations – the turkey bulgogi puff, turkey gyoza, turkey Sriracha and turkey shepherd’s pie. Every pack comes with six portions of the first three items and a glass tray of the pie.
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| Turkey bulgogi puffs. |
Turkey bulgogi puff
Crispy puffs filled with soy-sugar sesame-chilli marinated turkey, kimchi and cheddar cheese. (Editor's note: these were crispy and more-ish, and quite surprisingly spicy!)
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| Turkey sriracha pita pockets. |
Turkey Sriracha
Assemble pita pockets stuffed with salad, tender roast turkey marinated with Sriracha hot sauce and a sour cream dip.
(Editor's note: this is mildly spicy - Sriracha fans may want to add more sauce.)
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| Turkey gyoza (left) and turkey shepherd's pie (right). |
Turkey gyoza
Japanese dumplings filled with minced turkey and pan-fried to a delicate crisp.
(Editor's note: eat with dark vinegar and strips of young ginger, just like traditional gyoza.)
Turkey shepherd’s pie
This filo-capped pie uses sweet potato and turkey instead of the traditional meat and potato filling.
(Editor's note: The contrast between the crunch of filo and the velvety, creamy filling is perfect.)
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| Tasting portions of cold capellini pasta with Alaskan crab, ebi caviar and truffle vinaigrette at the media preview session. |
Cold capellini pasta with Alaskan crab, ebi caviar and truffle vinaigrette | S$108, good for four people - New in the takeaway menu for 2017
A signature on Gordon Grill’s menu, this appetiser is served chilled, generously coated with ebi caviar, and subtly enhanced with white truffle oil.
(Editor's note: The truffle oil adds new taste accents to this dish.)
There is also a new roast turkey roulade on the savoury takeaway menu.
Sweet treats by Pastry Chef Joe Tan include:
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| Logs in two flavours for twice the enjoyment. |
Zesty logs | S$52 a pair, 500g in total - New for 2017
This log cake consists of two "tree stumps" in completely different flavours. The lighter log consists of apple mousse calamansi cream with chiffon sponge while the darker log is made of Caraibe chocolate orange scented cream with a flourless chocolate sponge. Both logs rest on a bed of apple mousse calamansi cream with chiffon sponge.
(Editor's note: The logs taste completely different, yet complement each other. The apple mousse calamansi cream offers a light, subtle mouth feel against the denser bites and stronger flavours of the chocolate and citrus sponge.)
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| A Silent Night sphere. |
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| Pour warm chocolate sauce over the Silent Night Sphere until the chocolate melts to enjoy the surprises inside. |
Silent Night sphere | S$28 per piece - New for 2017
A hollow white chocolate orb painted in midnight-blue with starry highlights will add an interactive element to the table. Warm up the accompanying chocolate sauce and pour it over the orb to melt through it, drenching the five hidden treasures within with freshly melted white chocolate and warm chocolate sauce: macarons, Maltesers, gummy bears, marshmallows and dried cranberries.
(Editor's note: Snapchat-worthy! Pour the sauce over the top of the orb in a circular motion for best results. Watch the Instavideo)
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| Mini Mousse-icles. Guanaja chocolate mousse in the foreground, with summer berries mousse behind it and yuzu mousse in the centre. |
Mini Mousse-icles | S$16 for three pieces - New for 2017
Reminiscent of the mini-sized Magnum ice cream lollies, these colourful Mousse-icles come in three flavours – Bittersweet Guanaja chocolate mousse covered in a thick chocolate shell and dotted with crunchy chocolate pearls, summer berries mousse made with three different berries with a jelly centre decked out in a pink chocolate shell, and yuzu mousse covered in a yellow chocolate shell with a sprinkling of edible purple flowers.
(Editor's note: the ice cream sticks can slide out very easily as this dessert warms up at room temperature, so eat this with a spoon. The chocolate version was my favourite. Think of a Magnum-thick chocolate shell encasing rich, intensely flavoured chocolate mousse, enlivened with the an occasional crunchy pearl.)
Returning favourites include:
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| Mao Shan Wang log cake. |
A premium adaptation of the signature Goodwood D24 durian Christmas log cake, expect lashings of creamy, slightly bitter Mao Shan Wang durian flesh rolled up in layers of vanilla sponge.
(Editor's note: Generous servings of distinctive Mao Shan Wang durian come layered in between layers of sponge cake. Very nice chilled.)
A D24 version is also available. The Goodwood D24 durian Christmas log cake is priced at S$77 for 1kg. The hotel’s popular durian puffs further return for the season at S$42 for 10 pieces.
A visual treat for the eyes, the mosaic cake consists of 16 cubes of cake in six different flavours, crowned with decorations of the season such as pinecones, snowflakes, and gingerbread men. The merry mouthfuls allow diners to try a wide variety of cake at one go:
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| A merry mosaic cake, comprising 16 squares of cake in six flavours. |
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| A merry mosaic cake, comprising 16 squares of cake in six flavours. |
Orange chiboust** – a frangipane** layered with a light mousse
Raspberry Earl Grey – raspberries and earl grey tea flavour a mousse layered with sponge cake
Blackcurrant – an almond sponge cake made with blackcurrant mousse
Tiramisu – the Italian classic
Green tea – made using matcha powder, and layered with white chocolate mousse and almond sponge
Cheesecake – traditional cheesecake topped with meringue
Other classics available include festive meats and traditional Christmas sweets. There are two takeaway combo specials, a traditional Christmas combo for S$298 and a local Christmas combo for S$338.
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| The fresh seafood on offer during the media tasting session included tiger prawns, Alaskan king crab, seasonal oysters and Maine lobster. |
The hotel's Coffee Lounge, known for its local fare and Taiwan porridge, fine-dining restaurant Gordon Grill and L’Espresso - café by day and lounge by night - will also present Christmas and New Year set menus and buffet spreads. Festive menus are available from 1 to 31 December 2017.
Gordon Grill
Lunch: 12pm – 2.30pm
Dinner: 7pm – 10.30pm
Christmas Eve, December 24, 2017
- Christmas Eve three-course set lunch at S$68 per person.
- Christmas Eve four-course set lunch is at S$88 per person.
- Christmas Eve six-course set dinner at S$178 per person.
Christmas Day, December 25, 2017
- Christmas Day five-course set dinner at S$138 per person.
- Christmas Day six-course set dinner at S$178 per person.
- Christmas brunch buffet at S$168 per person; S$78 per child, with two seatings: 10.30am to 1pm; and 2pm to 5pm
- New Year’s Eve three-course set lunch at S$68 per person.
- New Year’s Eve four-course set lunch is at S$88 per person.
- New Year’s Eve six-course set dinner at S$198 per person.
New Year’s Day, January 1, 2018
- New Year’s Day five-course set dinner at S$138 per
- New Year’s Day three-course set lunch starts from S$58 per person.
- New Year’s Day four-course set lunch starts at S$68 per person.
- New Year’s Day four-course set dinner starts from S$98 per person.
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| Source: Goodwood Park Hotel. English afternoon tea delights at L'Espresso. |
L'Espresso
Monday to Thursday daytime meals: 2pm – 5.30pm
Friday to Sunday daytime meals, two seatings: 12pm – 2.30pm; 3pm – 5.30pm
Dinner: 7pm – 10.30pm
- Christmas Eve English afternoon tea buffet at S$68 per adult; S$40 per child.
- Christmas Eve semi buffet dinner at S$98 per person; S$59 per child.
Christmas Day, December 25, 2017
- Christmas Day brunch buffet at S$128 per adult; S$78 per child.
- Christmas Day four-course set dinner starts from S$78 per person.
New Year’s Day, January 1, 2018
- New Year’s Day English afternoon tea buffet at S$52 per adult; S$32 per child.
Coffee Lounge
Lunch and high tea, two seatings: 12pm – 2.30pm; 3pm – 5.30pm
Dinner: 6pm – 10.30pm
Christmas Eve, December 24, 2017
- Christmas Eve lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Eve dinner buffet at S$88 per adult; S$53 per child.
Christmas Day, December 25, 2017
- Christmas Day lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Day dinner buffet at S$68 per adult; S$40 per child.
New Year's Eve, December 31, 2017
- New Year’s Eve lunch-cum-high tea with festive dessert buffet at S$48 per adult; S$29 per child.
- New Year’s Eve dinner buffet at S$98 per adult; S$59 per child.
- New Year’s Day Taiwan porridge a la carte dinner buffet with festive dessert buffet at S$45 per adult; S$27 per child.
Details:
The takeaway gourmet treats will be available at The Deli from 1 to 26 December 2017. Advance orders of five days are required and guests may visit The Deli from 9am to 9pm daily to place their takeaway orders.
Alternatively, guests may contact the Christmas Call Centre at +65 6730 1867 / 68 from 10am to 6pm daily or visit festivepromotions.goodwoodparkhotel.com from 1 December 2017 to place their online orders. Last orders are accepted before 19 December 2017, 12pm.
Call Gordon Grill at +65 6730 1744; L'Espresso at +65 6730 1743; and Coffee Lounge at +65 6730 1746 for reservations.
Hashtag: #goodwoodparkhotel
Note: All prices quoted are in Singapore dollars, subject to 10% service charge (for dine-in) and GST unless otherwise stated. Child prices are applicable for those aged six to 11.
*Euryale is also called water ginseng or makhana. Its seeds are sometimes known as fox nuts. Euryale seeds and related extracts have shown promise for preventing fatigue, reducing heart injuries and whitening skin.
**Chiboust cream is a pastry cream that includes stiffly beaten egg whites. Frangipane is a filling made with or flavoured by almonds.
Food tasted in this report stemmed from a Christmas preview session at the Goodwood Park Hotel. The author did not taste the full range of dishes.
- Christmas Day brunch buffet at S$128 per adult; S$78 per child.
- Christmas Day four-course set dinner starts from S$78 per person.
New Year's Eve, December 31, 2017
- New Year’s Eve English afternoon tea buffet at S$68 per adult; S$40 per child.
- New Year’s Eve dinner buffet at S$108 per adult; S$68 per child.
- New Year’s Day English afternoon tea buffet at S$52 per adult; S$32 per child.
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| A glass bowl of gold and pearl plastic balls provided a festive accent to the display - until a chef explained that it's actually chocolate. |
Lunch and high tea, two seatings: 12pm – 2.30pm; 3pm – 5.30pm
Dinner: 6pm – 10.30pm
Christmas Eve, December 24, 2017
- Christmas Eve lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Eve dinner buffet at S$88 per adult; S$53 per child.
Christmas Day, December 25, 2017
- Christmas Day lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Day dinner buffet at S$68 per adult; S$40 per child.
New Year's Eve, December 31, 2017
- New Year’s Eve lunch-cum-high tea with festive dessert buffet at S$48 per adult; S$29 per child.
- New Year’s Eve dinner buffet at S$98 per adult; S$59 per child.
New Year’s Day, January 1, 2018
- New Year’s Day lunch-cum-high tea with festive dessert buffet at S$48 per adult; S$29 per child.- New Year’s Day Taiwan porridge a la carte dinner buffet with festive dessert buffet at S$45 per adult; S$27 per child.
The takeaway gourmet treats will be available at The Deli from 1 to 26 December 2017. Advance orders of five days are required and guests may visit The Deli from 9am to 9pm daily to place their takeaway orders.
Alternatively, guests may contact the Christmas Call Centre at +65 6730 1867 / 68 from 10am to 6pm daily or visit festivepromotions.goodwoodparkhotel.com from 1 December 2017 to place their online orders. Last orders are accepted before 19 December 2017, 12pm.
Call Gordon Grill at +65 6730 1744; L'Espresso at +65 6730 1743; and Coffee Lounge at +65 6730 1746 for reservations.
Hashtag: #goodwoodparkhotel
Note: All prices quoted are in Singapore dollars, subject to 10% service charge (for dine-in) and GST unless otherwise stated. Child prices are applicable for those aged six to 11.
*Euryale is also called water ginseng or makhana. Its seeds are sometimes known as fox nuts. Euryale seeds and related extracts have shown promise for preventing fatigue, reducing heart injuries and whitening skin.
**Chiboust cream is a pastry cream that includes stiffly beaten egg whites. Frangipane is a filling made with or flavoured by almonds.
Food tasted in this report stemmed from a Christmas preview session at the Goodwood Park Hotel. The author did not taste the full range of dishes.
