Christmas takeaways

Say goodbye to long hours in the kitchen this festive season, F&B outlets are pulling out the stops to bring their hearty delights - both sweet and savoury - to your table at home.

Emporium Shokuhin

6 Raffles Boulevard, #01-18 Marina Square
6812-2157
www.emporiumshokuhin.com.sg

Get a luxurious meat and seafood combination that is a great compromise between cooking everything yourself and ordering hot takeaways that go cold by dinnertime. Gourmet purveyor Emporium Shokuhin's surprise surf-and-turf hamper (S$288) gets you a whole cooked lobster and cold brown crab that you can either eat as part of a cold starter or turn into a seafood salad (a home-made Thai dressing works quite nicely). A hunk of raw USDA prime rib (two ribs) comes with cooking instructions for an easy roast. For another S$98, upgrade to a 21-day dry-aged version for a richer, gamier flavour if you like stronger, earthy meat. Roast pork knuckle and peppercorn ham are easily heated up and a packet of beef and pork cheese sausages from Pan Pacific deli rounds off this good value hamper.

Available for orders until 2pm, Dec 23, and for delivery till Dec 25. Orders to be placed three days in advance via phone, online, or at the store.

Saint Pierre Market

391 Orchard Road, #02-11 Takashimaya Shopping Centre
6694 4414
Open daily from 8am to 7pm

Taking over from the old Toast, the Saint Pierre group's new casual salad and sandwich bar adds chef Emmanuel Stroobant's professional touch to your healthy diet staple. Since nobody really thinks about side dishes to go with Christmas dinner, check out the party-sized salads here at S$68 which is enough for around 10 people. We like the kale soba with its mix of organic kale, soba noodles, tofu and sunflower seeds in a thick sesame gomadare dressing. Take a leaf out of chef Stroobant's own diet with the aptly named Chef's Favourite - chick peas, romaine lettuce, cucumber, shaved parmesan cheese and walnuts in an avocado dressing. Other options include a pretty good lentil salad with poached chicken and mushrooms, Greek and quinoa salads. The creamy curried zucchini soup is also tasty enough to serve as a starter.

Order at least three working days in advance. Order by phone or e-mail info@saintpierremarket.com.

Two Bakers

88 Horne Road
6293-0329
two-bakers.com

It may be better known as an artisanal patisserie, but the Two Bakers really know how to make sausages. The house special chicken sausages have an appealing smokiness and juicy bite while the Spanish chorizo has an addictive spiciness. The sausages are part of its range of savoury takeaways that stand out. There are four Christmas sets available, ranging from the Festive at S$98 to the Gourmet at S$198. The Gourmet set comprises citrus salad, New England clam chowder, thyme garlic butter bread, a tender roast ribeye (approximately 1kg) with potatoes and mushrooms, plus a charcuterie platter. The platter includes honey baked ham and turkey ham, as well as some juicy smoked chicken sausages and spicy Spanish chorizo.

Available until Dec 31, with orders made one day in advance via 6293-0329, enquiry@two-bakers.com, or at the store.

Bar-Roque Grill

165 Tanjong Pagar Road #01-00
6444-9672
www.bar-roque.com.sg

Stephane Istel's homespun European classics get a luxury spin this Christmas with a luxurious beef wellington - think buttery, rich pastry that's both flaky yet with a nice chew, smeared with a thin layer of mushroom druxelles and stuffed with layers of very tender medium-rare beef and foie gras, moistened with bordelaise sauce. It's rich and elegant - the ultimate celebratory pie. The portion serves four generously at S$248. Available until the end of the month. Orders to be made in advance via 6444-9672 or www.bar-roque.com.sg.

Parkroyal on Beach Road

7500 Beach Road
6505-5710
www.parkroyalhotels.com

A hearty, literally easy-as-pie meal can be made out of the baked fillet salmon brioche, from Parkroyal on Beach Road, which is filled with mushroom ragout, spinach and lemon yogurt (S$78 for 1kg). Executive Chef Jackson Goh and his team do a good job of making a crust that remains crispy even after being kept overnight, and filling it with a generous stuffing of fish that goes well with the mushrooms and lemon.

Available until Dec 31, with orders made three days in advance via 6505 5710 or dining.prsin@parkroyalhotels.com.

Cocotte

2 Dickson Road
6298-1188
www.restaurantcocotte.com

Chef Anthony Yeoh makes great savoury starters perfect for festive nibbling. His rustic French restaurant at the Wanderlust Hotel offers a packaged trio (S$59+) which includes a duck rillette, a rich and smooth chicken liver mousse, and ham & parsley terrine. They're ready to eat right out of their jars so just toast up a loaf of bread and you're good to go.

Available until Dec 26, pre-orders recommended. Call 6298 1188 or e-mail info@restaurantcocotte.com.

The Fishwives

501 Bukit Timah Road, #01-05B Cluny Court
6464-8384
www.thefishwives.com

Dine sustainably without compromising on taste is the Christmas mantra of the Fishwives - a gourmet food emporium at Bukit Timah.

It offers both hand-smoked bone-in (approx. 5 to 7 kg, S$200) and boneless (approx. 1.5 to 3kg, S$185) hams from an award-winning Australian artisan company, Skara Smallgoods. Meat from certified free-range and sustainably-farmed pigs is used to create meaty, moist ham that isn't too salty. Other options include Mandy's gluten-free Christmas fruit cake (S$38).

Bone-in ham available while stocks last, pre-order is recommended. Next-day delivery for orders made before 2pm. Order via www.thefishwives.com.

One Farrer Hotel & Spa

1 Farrer Park Station Road
6705-7825
www.onefarrer.com

Bypass the traditional turkey this year in favour of one with an Asian twist - the Thai-style turkey skewers from One Farrer Hotel & Spa.

Don't expect to receive the entire bird in its usual shape and form, however, because this dish is conveniently deboned - saving you the trouble of carving around the bones. While it may smell and taste a little like Indonesian rendang at first, it's the slightly salty chilli plum sauce that gives it the kick of Thai spices, plus the accompanying green papaya salad and fragrant olive rice.

Available for orders until Dec 22 with advance notice. Enquire at 6705-7825 or originsoffood@onefarrer.com for details.

Casse-Croute

Park West Condo, The Club House
Block 8, #02-02, Jalan Lempeng
9630-4526
www.cassecroute.com.sg

Out of his little cafe located at a condominium club house in Clementi, Patrick Heuberger spends his time churning out various types of charcuterie, pates and terrines - all by hand. For the festive season, he's putting together a Christmas gift box (S$85) with a jar of smoked turkey rillette (goes great on bread and crackers), a quail stuffed generously with foie gras, a box of dense, sweet gingerbread, plus a duck/foie gras pate en croute. It also comes with six preserved dried plums in Armagnac that he recommends to be eaten with a scoop of ice cream for dessert.

Available for self-collection at the store from Dec 23 to Dec 27, with pre-orders via www.cassecroute.com.sg.

Antoinette

6293-3121/6836-9527
www.antoinette.com.sg

Those who lack a sweet-tooth might appreciate Antoinette's savoury alternative to the usual Christmas desserts. It has created a sandwich "cake" called the La Foret (S$75) which is made up of four layers of walnut and fig country bread drizzled in olive oil and filled with layers of onion marmalade, tomato jam, Serrano ham, homemade orange duck rillette, foie gras mousse and roasted chicken mimosa. This is covered in a coat of Mascarpone cheese and charcoal cream which looks deceptively like fondant icing - at least until you take a closer look and notice that it's actually slices of tomato and ham decorating the surface.

Available until the end of the month. Orders recommended to be placed two to three days in advance, either by calling the outlets or by e-mailing sweets@sugardaddy.com.sg.

Pantler

198 Telok Ayer Street
6221-6223
pantler.com.sg

Out of a rabid oversupply of log cakes, Pantler's Buche de Noel Chocolate and Orange (S$75/kg) stands out with a wickedly decadent combination of orange, chocolate and crunchy praline. There is complexity in its intense sweetness that helps prevent your palate from going into sugar shock: syrup-steeped chocolate sponge is rolled with orange scented cream while bits of orange confit offer gummi bear-like chewiness. Almond roca-like candy bits add contrast and a coating of sticky chewy chocolate completes this minimalist designed confection. It's going to be really hard to stay away from this. Also good is the dark chocolate Christmas pound cake (S$28/350g)- a slightly boozy, caramelly butter cake studded with griotte cherries soaked in kirsch. It's got a higher cake-to-fruit ratio which we like, plus the moist, tender crumb.

Available till Dec 30, by reservations only. Orders via 6221-6223 or contact@pantler.com.sg or at the store.

Tarte

1 Scotts Road, #01-12 Shaw Centre
6235-3225
www.tarte.com.sg

Les Amis pastry chef Cheryl Koh shows off her baking chops again with Tarte's Christmas Gift Box (S$88 nett) - an ensemble of sweet treats that look good and taste even better.

The highlight is of course an addictive apple crumble tart, which has just the right balance of apple to crunchy crust, and just enough cinnamon to give it flavour without being overpowering. Also part of the box is a crunchy sugar-coated stollen with rum-soaked raisins, lemon and orange peel, shortbread cookies, fruit and nut chocolates, and a jar of freshly-made jam.

Available till Dec 25, with three days advance notice. Orders via 6235-3225 or tarte@lesamis.com.sg.

Swissotel Merchant Court

20 Merchant Road
6337-2288
www.swissotel.com

For something lighter than the usual decadent logcake, go for the Swissotel Merchant Court's twin combination of swiss roll logcakes (S$41), which are a combination of fluffy and just the right amount of sweet. The two flavours available are red velvet with chocolate mousse, and pandan with coconut cream, each one individually encased in a clear Christmas ball ornament which you can later fill with other goodies and even hang on your tree.

Available for orders till 12pm on Dec 23, and for collection till Dec 25. Call 6239-1848/1847 or e-mail emc.reservations@swissotel.com.

Clinton St Baking Company

31 Purvis Street
6684-4845
clintonstreetbaking.com.sg

Three-month-old Clinton St Baking Company has launched two homemade pies for the holiday season - a pumpkin butterscotch pie (S$$60 for 1kg, S$9.50/slice) with a smooth not-too-sweet filling of pumpkin puree and butterscotch spiced with ginger and cinnamon, and a maple bourbon pecan pie (S$64 for 1kg, S$10.50/slice) made with Grade A Canadian maple syrup, bourbon, plus chopped and whole pecans to give you a mouthful of crunch. Available till Dec 30. Whole pies must be ordered one day in advance via 6684-4845 or orders@clintonstreetbaking.com.sg.

Hashida Garo

333A Mandarin Gallery, Orchard Road #04-16
6235-2283
www.garo.com.sg

Sushi chef Kenjiro Hashida's dessert-making skills are well proven at his spinoff cafe/dessert bar. His elegant, Japanese-inspired macarons in flavours such as yuzu, hojicha and miso will look pretty at the Christmas table and are melt-in-the-mouth good too. But the star would be his signature mochi filled with Valrhona chocolate and strawberry - yielding, tender mochi skin enveloping a smooth mixture of chocolate and red bean, and chunky bits of strawberry.

A box of six macarons costs S$21 while a box of six mochi costs S$24.

Available in-store.

Do.Main

226 Tanjong Katong Road
6348-1406
www.do-mainbakery.com

If you're looking for a traditional version of the stollen, then check out the one from Do.Main - the French bakery and cafe at Tanjong Katong. Their Christmas fruit bread is baked with a combination of fruits both sweet and sour, crunchy nuts, as well as marzipan. While the bread itself is dense with a bit of bite, it's not too hard that you'll lose your two front teeth. The stollen is priced at S$20 for 250g and S$35 for 500g.

Available till the end of the month. Orders to be made in advance via 6348-1406 or www.do-mainbakery.com.

Selfish Gene Cafe

40 Craig Road
6423-1324
www.selfishgenecafe.com

Gene Mok's newest addition to his repertoire is a flower cake with intricately-piped flowers that you might think are store-bought on first glance. But in fact, they are individually made with their own Swiss meringue buttercream. For the festive season, he is offering a lemon lavender cake (S$50+) made with a lavender-scented sponge (made with real lavender flowers), lemon buttercream, and French lemon curd. Fans of lemon-flavoured sweets will probably enjoy this dessert for its sour kick.

More designs and flavours will be added after the festive season.

Available for orders till noon, Dec 21, and for pick-up till 4pm, Dec 24. Orders to be made three days in advance via info@selfishgenecafe.com.


This article was first published on December 12, 2015.
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