Light up Christmas, the season of love and giving with your family, friends and loved ones with plenty of great food at Carlton Hotel Singapore!

A gastronomic extravaganza awaits at our Christmas and New Year meals at Café Mosaic, Gravity Bar as well as Wah Lok Cantonese Restaurant. A tantalising range of Christmas goodies is available and some star items include the well-loved Traditional Roasted Whole Turkey with Chestnut & Foie Gras Stuffing and two sauces: Cranberry and Port Wine Sauce, Roasted Leg of Lamb with Rosemary served with Mint Flavoured Lamb Jus, a delectable variety of Log Cakes, Christmas Party Pack for 6 persons if you are too busy to whip up a Christmas meal from scratch and Christmas Hampers that make perfect gifts!


Christmas Goodies

Be spoilt for choice with our range of take-home Christmas goodies! Start your meal with traditional Christmas must-haves such as the tender Traditional Roasted Whole Turkey with Chestnut & Foie Gras Stuffing and two sauces: Cranberry and Port Wine Sauce or our new mouth-watering Apple Smoked Honey Glazed, Boneless Premium Ham with Pineapple Sauce. Complete it with our new lip smacking Red Cherry Log Cake, the good old Classic Chocolate Hazelnut Log Cake or the traditional Christmas Fruit Cake filled with nutty-goodness!

NEW! Red Cherry Log Cake – Consisting of 4 different types of cherries, this layered cake definitely takes a lot of time and skill to make! Our talented pastry chefs have lovingly came up with this unique creation just for this festive season. With each mouthful of this cake, you can taste generous amounts of fresh cherries bursting in your mouth amidst the layers of 2 Morello Cherry Cream, Dark Sweet Cherry Jelly and Rum Cherry Mousse complimented by the sweet outer layer of Kirsch White Chocolate Cream. After a hearty Christmas meal, this cake will be a sure hit with your loved ones around the dinner table!

Signature Gold Pearl Log Cake – This cake is highly recommended and made for guests who are looking for something unusual and exotic! Made with white chocolate mousse, tangy fresh tropical ingredients such as pineapple saffron compote, complimented with sweet caramel cream with mango, passion fruit and banana, the subtle, fragrant chamomile mousse and chicken biscuit (􀀀__) as its unique base, this refreshing golden-yellow log cake with an explosion of wonderful flavours, is sure to surprise and impress!

Traditional Roasted Whole Turkey with Chestnut & Foie Gras Stuffing and Cranberry and Port Wine Sauce

NEW! Apple Smoked Honey Glazed, Boneless Premium Ham with
Pineapple Sauce

Red Cherry Log Cake

MELT INTO A BUBBLY BRUNCH AFFAIR AT MANDARIN ORIENTAL, SINGAPORE

Kick-start a languorous Sunday with a sumptuous spread of international brunch offerings featuring free-flow champagne at Mandarin Oriental, Singapore’s MELT ~ The World Café.

Starting from 15 February 2009, indulge in myriad appetite-whetting dishes ranging from the seafood counter offering freshly shucked oysters, Canadian lobsters, tiger prawns, snow crabs and green lip mussels, to fresh Italian cold cuts, French farm house cheese, homemade gourmet salads as well as an unlimited choice of appetisers.

The lavish buffet also features several International stations. The Japanese station presents a variety of freshly made premium sushi and sashimi while the Chinese station serves Cantonese roasted meats such as cherry-wood roasted duck, crispy roasted pork belly, BBQ-glazed kurobuta pork and soya chicken, as well as favourites such as claypot chicken rice and crispy pork ribs with sweet and sour sauce, to name a few. For Indian food lovers, the selection of freshly grilled tandoori and kebabs, curries and naans will surely satisfy. Additionally, expect European brunch classics such as eggs Benedict with crab, salmon, avocado or ham; homemade hamburgers and sausages; freshly grilled snapper and barramundi; as well as a carving of prime-rib of beef.

Guests can also delight in a visual treat at the live station wherein chefs will prepare your pasta a la minute, matched by your choice of sauces. Take your pick from an impressive spectrum of pastas and choose from a variety of sauces such as chilli crab, black pepper, bolognaise and cepe.

After a satisfying meal, enjoy an exuberant medley of mouth-watering desserts such as warm chocolate fondant pudding with vanilla sauce; an assortment of Thai and nonya kuehs; popular Singapore desserts such as red ruby, chendol and ice kacang; as well as a chocolate fountain with fruits, donuts, wafers and cookies. There is also a waffles and crepe suzette counter where the chef will make French pancakes and waffles according to your preference.

The little ones are not forgotten. To honour them as little fans of Mandarin Oriental, Singapore, a children’s playroom packed with an assortment of treats including sandwiches, popcorn, cotton candy, ice cream and cookies will be set up for their enjoyment, while a variety of toys and even a cartoon movie will keep them occupied while parents enjoy meals at the restaurants.

Sunday Brunch at MELT ~ The World Café is available every Sunday from 12 p.m. to 3 p.m. and is priced at S$88++ per person inclusive of free flow juices and soft drinks, $118++ per person inclusive of free flow champagne, wine, martinis, beer, juices and soft drinks and $288++ per person for free flow Dom Perignon champagne, wine, beer, martinis, juices and soft drinks. Children’s price is at $48++ per child.

For reservations, please call MELT ~ The World Cafe at 6885 3082 or email mosin-melt@mohg.com

TASTERS’ REVIEW

Step into MELT ~ The World Cafe and be greeted by a cozy ambience and spacious setting.

The international spread boasts a variety of food ranging from fresh seafoods and delicate sushi and fresh sashimi to Indian and European cuisine.

Noteworthy dishes include the ‘live’ foie gras station. The exquisite taste and silky texture of the foie gras that was served with orange sauce was a delightful experience.

The dessert counters offer a wide array of cakes, Thai and nonya kuehs, waffles and crêpe suzette. All these to be topped off with your favourite ice cream or wide selection of toppings.

There is also a towering chocolate fountain with a good selection of fruits and marshmellows for dipping.

The desserts were a real treat, for children and adults alike. It is best to have only half your fill for the mains so you would have enough space for desserts.

For the health-conscious, there is also a fruits counter with a fresh selection of cut fruits and fruit juices.

It could have been perfect if there was a wider selection of Chinese delicacies.

This buffet brunch is well-suited to families with children, with its child-friendly environment and well-catered childrens’ playroom to keep the children busy. The dessert counters offer a special treat for everyone.

The desserts offering and ambience alone, relishes a five star.
 

Thai and Nonya Kuehs

Cocktail counter

Waffle Station

Pastry Counter

Seafood Counter

Main Dining Area

Fresh Fruits Counter

GREAT BRUNCH FOR THE GOOD LIFE

What better way to spend your Saturdays than to indulge in a relaxing Italian brunch by the pool. Beginning 21 February 2009, Dolce Vita – the Italian restaurant located next to Mandarin Oriental, Singapore’s landscaped poolside – will serve champagne brunch every Saturday.

Available from 11.30 a.m. until 3 p.m., the à la carte buffet features an array of Italian creations, each dish masterfully prepared by Michelin-starred Chef Marco Pedrelli.

Start with an antipasti platter of fresh Italian produce items such as parma ham, salami milano, bresaola, coppa, grissini and olives, followed by appetisers such as fresh rock oysters, beef carpaccio with wild mushroom chutney and parmesan chip, and marinated tuna with amalfi lemons.

For mains, guests will be tempted by hearty dishes such as osso bucco with creamy polenta, braised lamb shank risotto, sea bass with basil risotto, king prawn with tarragon potatoes, and cod fillet with artichokes and capers, to name a few.

An Italian brunch wouldn’t be complete without handcrafted pasta. Taught the skill by his grandmother back in Italy when he was young, Chef Marco creates pastas that exude homemade goodness. Noteworthy mentions include traditional lasagna al forno, penne carbonara and tagliolini allo scoglio.

Desserts including panna cotta with raspberries, traditional Italian tiramisu and semi freddo with arancia flavours lend an exuberant finale to the chef’s performance.

Dolce Vita Italian brunch is priced at S$88++ per person inclusive of free-flow juices and soft drinks; S$118++ per person inclusive of free-flow champagne, wine, beer, martinis, juices and soft drinks; and S$288++ per person inclusive of free-flow Dom Perignon champagne, wine, beer, martinis, juices and soft drinks.

For reservations, please call Dolce Vita at 68853551 or e-mail mosin-dolcevita@mohg.com




TASTERS’ REVIEW

Dolce Vita is a perfect destination to come on a Saturday afternoon, where can you can sit back, relax and dine with your families or friends. It is a good choice to come in a larger group so that you could partake in a wider selection on the menu.

The restaurant offers privacy and exclusivity, with a choice of sitting next to the pool if you like the outdoors.

Be thrilled by the wide selection on the menu notably the starters. Tomato and mozzarella cheese salad, fresh rock oysters, yellow fin tuna nicoise are a few delicacies that have earned their place on the restaurant’s extensive menu.

For the mains, there is certainly something for everyone, with a choice of three pastas dishes, three meat dishes and three seafood choices. Dishes that impressed included the lamb rack with flageolet beans and rosemary jus which exudes a distinct flavour and aquarello risotto with black piedmont truffles which is a hot favourite among their customers.

Get to enjoy special dishes not featured on the menu whipped up by the chefs delivered to your table.

There was not a wide selection but a good selection of desserts to end the meal with. Chiocolata con vanilla with praline ice cream was unforgettable, the texture and sweetness was just right. Do try it if it’s available on the menu.

Given the effort put into thoughtful preparation to every dish, it’s worth every cent.

Dolce Vita Beef Carpaccio

Seabass Risotto

Dolce Vita Oyster

Marinated Octopus

Tomato and Mozzarella Cheese

Sushi Tei celebrates its 15th anniversary with charity fundraiser


Proceeds from sales of Sushi Tei anniversary menu items will be donated to charity

Sushi Tei, one of Singapore’s most popular Japanese restaurant chains, announced today that it will celebrate its 15th anniversary this September in a big way by giving back to the community. It has created a “Sushi Tei Anniversary Menu” with five menu items where 100% of nett sales proceeds from the anniversary menu will be donated to charity.

Sushi Tei has adopted Children’s Cancer Foundation (CCF) and Home Nursing Foundation (HNF) as beneficiaries for its anniversary charity fundraiser. CCF targets to improve the lives of children with cancer, while HNF focuses on providing healthcare assistance for the elderly who require home nursing. For the full month of September, Sushi Tei will collect and donate 100% of nett sales proceeds for the five dishes that have been specially selected for the ‘Anniversary Menu’. Three of the menu items were specially created - Beauty Roll, Tutti-Frutti Roll and Crunchy Tuna, and the menu also features two of Sushi Tei’s very popular dishes – Sashimi Salad and Soft Shell Crab.

“The two charities we have selected exemplify Sushi Tei’s commitment to help improve the overall quality of life for those in need. With Sushi Tei celebrating its 15th year anniversary in 2009, this is the perfect time to give back to the community as our way of thanking our customers for their continued support over the years,” said Daniel Ong, Director, Sushi Tei.

In addition to commemorating the organization's anniversary, Sushi Tei will open a new restaurant at City Square Mall this September. Further expansion plans for this year include moving Sushi Tei’s very first restaurant from its original location at Holland Village to a larger premise in the same vicinity. The new Holland Village restaurant will combine contemporary elegance and intimate ambience with an expanded alfresco dining area.

With every new restaurant designed to provide a vibrant, warm, and inviting setting, Sushi Tei is embarking on a business strategy to expand beyond its city locations while continuing to provide authentic and quality Japanese cuisine to customers.

Restaurants that have opened earlier this year include Sushi Tei’s first duplex restaurant in a shopping mall at Tampines 1 in April, and the new and bigger restaurant that opened in May at Paragon Shopping Centre which features a new look while retaining the restaurant’s familiar elegant and modern Japanese-style atmosphere.

Sushi Tei places top priority on rewarding customers and launched a Sushi Tei Membership Card in February 2008. In a span of one and a half years, Sushi Tei now has over 22,000 members.

“We have customers that have patronized our restaurants since the early days when we started out as a single restaurant in Holland Village in 1994. Our customer-first philosophy has been consistent throughout, where we provide quality food at affordable prices. With the Sushi Tei Membership Card, we are able to reward our customers directly where they can further enjoy significant discounts,” said Mr. Ong.

In addition to serving quality food, Sushi Tei takes great care in maintaining its high standards of service, and every attempt is made to ensure the overall dining experience is a memorable one. Staff are trained to ensure that diners experience unparalleled service. The dedication of staff and its management team to its overall philosophy of placing emphasis on quality of food and service has proven to be a successful formula as it has established itself distinctively as Singapore’s best Japanese restaurant chain.

TASTERS’ REVIEW

Nothing beats having a good meal and also knowing one is doing it for a good cause. For the month of September, customers can try out five items on their anniversary menu. Of which, Beauty Roll and Tutti-Frutti Roll were the highlights on this special menu. They offered a totally different sushi experience of which the beauty roll offered a good texture from the collagen and creaminess from the mayonnaise whilst the Tutti-Frutti roll was a rather creative and well-made dish with bits of fresh fruits incorporated into a sushi dish, one can only wish these two dishes can become a mainstay.

Do also try their promotional ice cream notably the quirky wasabi flavoured and salt flavoured ice cream, it only took minutes to get used to the taste and once you’ve tried it, it is rather hard to stop at it.

Beauty Roll

Crunchy Tuna

Sashimi Salad

Soft Shell Crab

Tutti Frutti Roll

ENJOY A CULINARY FEAST FROM TETSU’S NEW MENU

TETSU, Singapore’s most famous Japanese restaurant for authentic Kushi-style Tempura and Tonkatsu menu prepared “LIVE”, is delighted to present an exciting new menu after months of intense preparation.

Top notch Japanese restaurants are constantly innovating and finding the opportunity to improve their quality of culinary finesse and customer service standards and likewise, TETSU has been embarking on an ongoing pursuit for perfection in all areas of Japanese dining.

After months of intense research and painstaking efforts by TETSU’s chef to create new additions to the menu, together with feedback from panels of food tasters, TETSU has finally re-launched a new menu with dishes that are bound to satisfy every discerning palate.

Guests will leave TETSU satisfied not only because of the gastronomic experience, but also from the top notch service they will receive. A heavenly new menu naturally beckons excellent service to make the experience complete; hence, TETSU has changed their approach to focus strongly on the level of customer service and delivery.

Stepping into TETSU, guests can expect to not only be pampered by one to one personalised service as the staff warmly welcomes and greets the guest, but to also be engaged at a more interactive and personal level as the captains come by the table to make recommendations based on their preference. The chefs may even surprise tables with complimentary dishes or seasonal delights depending on the time of visit as a gesture of appreciation. It’s the small touches like these that make up the perfect sensory dining experience guests return to TETSU.

TETSU’s chefs have undergone intensive training. In addition, most of the items within the restaurant, from the furnishings to the tableware and even some of the ingredients, are all specially flown in from Japan. Moreover, the attention paid to the preparation of Tempura and Tonkatsu is meticulous – TETSU chefs strictly ensure that all preparation techniques, from the marinating process, to the type of batter and oil, to the time of frying, adhere to their timeless traditional Japanese recipes.

With the variety of items in the new menu, TETSU is ideal for those looking for a quick meal with the no-fuss value-for-money bento set, as well as connoisseurs looking to immerse themselves in a cosy ambience to enjoy a culinary feast of authentic and traditional Japanese meal.

For reservations, please call TETSU at 68363112.




TASTERS’ REVIEW

Indulge yourself in a wide selection of dishes from the new menu at TETSU. Over 200 dishes to choose from ranging from price-beating special bento set menus to delicate sashimi moriawase and sumptuous kaiseki sets.

It is a great place for busy executives who need a quick lunch as the bento set menus offer great value. It is also an appropriate place to host your special guests as they offer boardroom that seat up to 20 people.

You can also have your meal specially prepared in your preferred style, from Kushi-age to Kushi-tem.

Notable dishes included the Fugu Mirin Boshi (Dried Puffer Fish), as they are still not as widely available in many Japanese Restaurants and kawa Ebi Karaage (Deep-fried River Shrimps) that came as a delightful and crunchy appetiser.

The kushi-age (breaded style) tempura dish offers a good texture and crisp, the amount of breadcrumbs used were just right, and it did not feel oily. The dips that came with it were thoughtful as they came in various sauces and dips to cater to different taste buds.

It could have been better if the extensive menu included more Japanese desserts like anmitsu (jelly made from seaweed) topped off with beans and fruits or even uiro (sweet rice cakes) which are very popular in Japan.

Overall, it was a great sensory experience for fusion Japanese dining.

Kawa Ebi Karaage

Lunch Bento

Katsu cheese roll with carrots
and asparagus

Yaki niku

Strawberry, orange and
lime sherbet

GORDON GRILL PRESENTS THE CHILD DÉGUSTATION MENU

Since its establishment in 1963, Gordon Grill has gained a reputation for serving fine steaks and refined Continental cuisine in classy surrounds. Now, there is a great reason for the whole family to dine out with its newly launched Child Dégustation Menu crafted by Executive Chef Gan Swee Lai and his team. Thoughtfully designed to pamper children from 7 to 12 years of age and to give the young ones a delightful introduction to elegant dining with their parents, this six-course menu marries both exquisite flavours and a fun element. This menu is available for lunch and dinner daily.

In addition, the talented team has created new dishes for the a la carte menu in June and they reflect a perfect combination of classic European culinary styles with modern flair.

The Child Dégustation Menu – a gourmet treat for the young ones

Dining at Gordon Grill is very much a family affair with the restaurant’s unique Child Dégustation Menu, specially planned and created for the budding gourmet. While the style of service, elegant presentation and petite portions remain true to form of a Dégustation meal, the dishes are designed with an inquisitive palate in mind. They consist of ingredients favoured by children such as meatballs and pasta, as well as more exquisite ones rarely seen on children’s menus such as quail, caviar and Ibérico ham. The art of dining has been made fun and approachable for the child. Lunch is designed as a ‘teaser’ three-course introduction to what is available for the six-course dinner. The 3-course lunch menu is priced at S$38++ per child, and the 6-course dinner menu is priced at S$68++ per child.

The Chilled angel hair pasta, king crab and caviar is a refreshing introduction which finds delicate Japanese somen tossed in white truffle oil, chopped Japanese seaweed, chives and a touch of sherry vinegar, then paired with freshly peeled crab. The Dublin prawn and fish beignets with a ‘cocktail’ foam – which are nibbles of langoustine and cod wrapped in a ‘brick dough’ and deep-fried, then served with a ‘cocktail sauce’ (mayonnaise, ketchup, chilli sauce and lemon juice) espuma that is artfully sprayed at the table, as a light-hearted course. The young gourmet will no doubt be thrilled at the restaurant’s sophisticated version of Cheddar cheese fondue with wagyu meatballs and mushrooms duxelles. Made with freshly ground wagyu beef and foie gras, then lightly marinated with salt, pepper and Dijon mustard, the meatballs are pan-roasted and perfect with the mushroom-cheese pairing.

A light and healthy interlude is the Double-boiled chicken broth with organic hen egg and ham, which is an intensely-flavoured soup that cradles a delicately poached egg and topped with exquisite Ibérico ham. The robust Grilled jumbo quail skewer with micro greens, raspberry and walnut dressing consists of half a bird that is enlivened with a raspberry-extra virgin olive oil, soy and limejuice sauce. To end, an Arctic roll of vanilla bean ice cream with marinated wild red fruits will touch junior’s heart. This dessert is similar to a Swiss roll, whereby raspberry jam and sponge is rolled together with homemade ice cream and served with strawberries and raspberries that have been marinated with vanilla syrup. Accompanying the meal is an invigorating Strawberry Bubbles mocktail – a mix of lime juice, strawberry puree and 7 Up.

Signature dishes – The menu will leave even discerning gourmets spoilt for choice, with more than 50 different items including Foie Gras, imported fresh seafood, grill items and the restaurant’s specialty –fine selection of U.S. Black Angus prime Beef Steaks and U.S. ‘Gold Grade’ Wagyu Beef.

For meat lovers, the trolley specialties are highly recommended as the restaurant is famed for serving some of the finest choice cut steaks in Singapore. The meat trolley is wheeled to each table and each piece of beef is sliced, meticulously weighed and presented to diners before it is prepared and cooked to perfection. Popular cuts include the U.S. Black Angus tenderloin and Wagyu beef striploin.

As starters from the a la carte menu, the Chef highly recommends the pan-fried Duck foie gras in two ways: pan-fried and terrine with caramelised apple and raspberry vinegar sorbet. For soups, the Trio du soupe is a must-try as it allows diners to taste a combination of cappuccino of fresh mushroom, lobster bisque and a choice from the Gordon Grill’s list of classic soups. 

Seafood lovers will enjoy the Carved traditional Scottish Smoked Salmon with capers, fresh onion and chives. Gordon Grill’s Mixed Grill of beef medallion, lamb chop, veal loin, jumbo quail and country bacon, is perfect for sharing between friends.

The decadent desserts offered are a great way to complete the dining experience at Gordon Grill. An irresistible choice for diners with lighter preferences is the Baked chocolate moelleux with pistachio sabayon and milk jam ice cream. If it is a dramatic ending that guests are after, then it will have to be the Crêpe Suzette prepared in the traditional way next to the table. Last but not least, the signature Sherry trifle is undoubtedly the winning choice for guests who like English desserts. 

For reservations, please call Gordon Grill at 67301744.



TASTERS’ REVIEW


The best dining options are usually found in hotels, and Gordon Grill is definitely one that lives up to its name. Dating back as long as 1963, Gordon Grill has been serving up one of the finest steaks in town.

Notable starter dishes included the Chilled angel hair pasta with king crab, seaweed and caviar which was drizzled in truffle oil. The dense flavour of the truffle oil was rich enough to titillate the taste buds. Another dish worth highlighting would be the Double boiled chicken broth with organic hen egg and ham. A little saltiness from the ham and creaminess from the egg yolk felt like perfect harmony. It was a refreshing experience for an egg and ham combination.

Have your steak with your preferred cut and prepared in your favourite way. The wagyu beef Rib Eye selection was done to perfection so much so that it was best eaten without any sauces. The beef was extremely tender and classically ‘beefy’.

Another enjoyment was Pan grilled Threadfin fillet with spring bean, crab risotto, tomato & olive vinaigrette. The freshness of the fillet stood out as it did not require much seasoning or sauces to go with it.

Dessert lovers will also not be disappointed with the extensive range of desserts on its menu. Crepe suzette was one of the highlights as the waiter dished out the trolley - flambéed a perfectly done crepe suzette with orange sauce topped off with a scoop of vanilla ice cream. The sweetness of the orange sauce was well-balanced with the lightness of the vanilla ice cream.

With its extensive menu offering, unobtrusive service and great food presentation, Gordon Grill definitely warrants a revisit.
 

Appetiser Platter

Child Degustation Menu

Dessert Assiette

Wagyu Beef Carpaccio

Gordon Grill