Christmas recipes from Singapore’s hotel chefs

By Nadia Sheng,

You’re in for a treat as four of Singapore’s top hotel chefs made a list (and checked it twice) of their favourite Christmas recipes to share with our readers! While most of Singapore’s five star restaurants are booked solid from Christmas through New Year’s Day, here’s how to have a five star Christmas lunch or dinner at home! Dishes range from traditional English to Asian fusion. Our esteemed lineup of chefs include: Chen Kentaro, K.K Kong, Paul Hallett, Massimo Pasquarelli.

Stir-fried Boston Lobster with Cheese and Chilli Sauce

Chen Kentaro, Executive Chef At Shisen Hanten At Mandarin Orchard Singapore

DSG-7702-SG-3

Boston lobster 400g-500g (1 piece)
Shredded cheese 50g

A
Chinese chili bean sauce 1 tablespoon
Ginger paste 1½ teaspoon
Garlic paste 1 teaspoon
Ketchup 2 tablespoon
B
Chicken stock 100cc
Chinese wine 1 tablespoon
Sugar 1 tablespoon
A pinch of salt
A pinch of white pepper
Potato starch 1 teaspoon

Instructions

1. Cut boston lobster in half, spread the potato starch on lobster meat.
2. Deep fry lobster in hot oil for approximately 1 min.
3. Stir fry A then add in B to create the chili sauce.
4. Pour the chili sauce over lobster and add the cheese on top.
5. Bake 3-4 minutes at 180°C.
6. Serve Stir-fried Boston Lobster.

Wagyu Beef Wellington with Truffle Sauce

Massimo Pasquarelli, Executive Chef At The Ritz-Carlton, Millenia Singapore

“The festive season is normally celebrated in the company of family and friends and this dish is perfect for the occasion because the wagyu beef wellington can be apportioned accordingly and is best enjoyed warm, making it a great winter dish”.  Massimo Pasquarelli

DSG-7702-SG-1

Ingredients

Foie Gras (diced) 150g
Farce-meat with Pâté Spices (chilled) 650g
Mushroom Duxelles 200g
Wagyu Beef Tenderloin 900g
Black Pepper (crushed) 5g
Sea Salt 25g
Dijon Mustard 15g
Phyllo Pastry 30g (6 pieces)
Parma Ham (sliced) 50g
Puff Pastry 300g
Clarified Butter 50g
Potato Purée Idaho Potatoes 500g
Milk 250ml
Unsalted Butter 110g
Sea Salt to taste

Perigourdine Sauce (truffle sauce)
Red Wine Sauce 600ml
Winter Black Truffles (chopped) 30g
Unsalted Butter (cubes) 50g

Instructions

1. Sear foie gras on high heat and set aside to cool.
2. Season beef with salt and pepper then spread dijon mustard over the seasoned beef.
3. Sear all sides of the beef until it turns golden brown before setting aside to rest.
4. Mix farce-meat, mushroom duxelles and foie gras together.
5. Spread the mixture onto the seared beef, then wrap with parma ham.
6. Stack the phyllo pastry and spread clarified butter in between.
7. Place the beef wrapped with parma ham in the middle of the phyllo pastry and then roll up the pastry.8. Bake at 250°C for 20 to 25 minutes until the beef is medium done.
9. Boil the potatoes with skin, let cool and then mash.
10. Sieve boiled potatoes using a fine sieve to obtain smooth textured mashed potato.
11. Heat up the milk until it is hot before adding it to the potato purée.
12. Beat in the unsalted butter then season to taste.
13. Heat up the red wine sauce before adding the winter black truffles and the unsalted, melted butter.
14. Serve Wagyu Beef Wellington.

Leek And Chestnut Gratin With Black Truffle

Paul Hallett, Executive Chef At Equinox Restaurant At Swissôtel The Stamford

“Leek is a readily available vegetable during the winter season. This dish is quick and easy but an absolute culinary indulgence whether on its own or as the perfect accompaniment to a Christmas roast. The luring flavour of leeks is nicely complemented by the sweetness of the chestnuts. Enjoy the ease of preparing the dish ahead of your Christmas party, and simply reheat in the oven before serving”.  Paul Hallett

DSG-7702-SG-2

Ingredients

Medium leeks (8 pieces, white and green with roots attached)
Butter 100g
Onion (1 piece, chopped)
Garlic (4 cloves, crushed)
Dry white wine 200ml
Flour 50g
Milk 1 litre
Cooked chestnuts 100g
Black truffle paste 30g
Cheddar cheese 80g

Instructions

1. Preheat the oven to 170°C.
2. Halve leeks, length-wise, leaving roots attached. Rinse well and shake off water.
3. Melt half the portion of butter in a medium pan and gently cook the onions and garlic with a little salt and pepper for 5 minutes.
4. Add the white wine and reduce till nearly evaporated.
5. Add the remaining butter with the flour and mix well before adding milk.
6. Simmer the sauce till it thickens and coats the back of the spoon.
7. Remove from heat.
8. Add the chestnuts and black truffle paste.
9. In a large casserole dish pour some of the sauce then add a layer of leeks. Repeat steps for the remaining leeks and top with grated cheddar cheese.  Bake in the oven for 25-30 minutes.
10. Remove from oven and leave dish to stand for 10 minutes before serving.

 

Boneless Thai Turkey: Marinated With Exotic Thai Spices, Served With Thai Chilli Sauce, Green Papaya Salad And Black Olive Fried Rice

K.K Kong, Executive Chef At One Farrer Hotel & Spa

“Create your own Christmas flavour by serving an amazing Thai-accented Christmas meal of Boneless Thai Turkey, Olive Rice and Green Papaya Salad”. – K.K Kong

DSG-7702-SG-4

Ingredients

Boneless Thai Turkey
Whole Boneless Turkey Breast 2 kg
Lemon Grass 35g (sliced)
Peeled Garlic 40g (sliced)
Peeled Shallot 40g (sliced)
Peeled Ginger 30g (sliced)
Lime Leaf 8g (finely chopped)
Chilli Padi (3 pieces, rough cut)
Samba Powder 20g
Rasam Powder 15g
Thai Fish Sauce 70ml
L&P Sauce 10ml
Lime Juice 20ml
Salt & Pepper (to taste)
Sugar 15g
Oil 80ml
Green Papaya Salad
Green Papaya 160g (shredded)
Long bean 40g (sliced)
Cherry Tomato (6 pieces, halved)
Garlic (1 clove, sliced)
Dry Shrimps 15g (chopped)
Peanut 2 tablespoons (crushed)
Chili Padi (4 pieces, finely chopped)
Red Chili (1 piece, finely chopped)
Lemon Grass (1 pieces, finely chopped)
Plum Sugar 60ml
Thai Fish Sauce 30ml
Lime Juice 20ml
__

 

Black Olive Fried Rice
Cook Rice 240ml
Eggs Beaten (2 pieces)
Black Olive 125g (diced)
Salt & Pepper to taste
Asparagus 35g (diced)
Shitake Mushroom 35g (diced)
Garlic 10g (chopped)
Fish Sauce 25ml
Thai Chili Sauce
Thai Chili Flakes 50g
Thai Fish Sauce 25ml
Plum Sugar 40g
Lime Juice 15m

Instructions

Boneless Thai Turkey

1. Butterfly the turkey breast.
2. Using a blender, blend the lemon grass, garlic, shallot, chili padi and ginger into a chunky paste.
3. Transfer the paste into a bowl and add all the remaining ingredients into the paste. Mix well.
4. Rub the paste on to the butterflied turkey breast and refrigerate it for at least 3 hours or overnight.
5. Grill for 20-25 minutes on either side over medium heat till tender. Brush meat occasionally with oil during the grilling.
6. Discard the marinade. Transfer the Turkey Breast to a serving platter and serve with thai chili sauce, green papaya salad and black olive fried rice.

Green Papaya Salad

1. Put the fish sauce, plum sugar and lime juice in a bowl and mix well. Set aside.
2. Add all the ingredients except for the peanut into a medium to large sized bowl. Toss the ingredients with the fish sauce, plum sugar and lime juice mixture.
3. Transfer the salad to a serving bowl and finish off by adding the crushed peanut on top.

Black Olive Fried Rice

1. Heat up a wok over high heat and add oil. Add in the beaten eggs and sauté for few seconds. Add the chopped garlic and diced mushroom, sauté till fragrant.
2. Add the rice, asparagus and diced black olives to the egg and mushroom mixture and stir fry the rice over medium heat for 8 minutes. Add in salt, pepper and fish sauce last. Stir well.

Thai Chili Sauce

1. Add all ingredients in a bowl and whisk well. Set aside for serving.

With any, or all, of these dishes on your Christmas menu you’ll have an affair guests won’t soon be making up excuses to leave (not that they do ☺)!