The Gen XY Lifestyle
Sofitel So Singapore Celebrates Christmas and the New Year
New Head Culinary Designer Trevor Paulo of Xperience to headline the Sofitel So Singapore‘s Christmas and New Year menus
Chef Trevor Paulo will commemorate his first Christmas at Sofitel So Singapore by creating a mouth-watering four-course Christmas Eve dinner (starts at SGD 88++). The rustic and classical dishes will be given a twist on the modern European presentation style to kick off Christmas for dining guests.
The scrumptious dinner menu begins with with an amuse bouche of blinis topped with dill yogurt and herring roe, followed by an entrée of house-cured Salmon Gravlax on a bed of edible truffle and mushroom soil and pickled shallots.
For the main course, Chef Trevor will personally present a Hay Roasted Savel Chicken at the guest’s table, firing up the air with the fragrance of roasted hay as he meticulously carves out each portion. Rounding up this celebratory meal is a dessert reminiscent of a French classic – to complete the guest’s scrumptious evening, Chef Trevor has specially designed a deconstructed version of the classic Pear Tarte Tatin with layers of poached pear and warm cake, lightly spiced with cinnamon ice cream and peppered with honeycomb from bees that feed on longan fruit alone.
On Christmas Day, guests can look forward to a hearty buffet lunch (SGD 128++) that includes a decadent meal of French classics and good wine to celebrate the season.
Diners can choose from a range of meats such as Slow Roasted Lamb Leg, Cranberry & Fig Stuffed Savel Chicken and Whole Suckling Pig stuffed with Chorizo & Breadcrumbs, and sweet breads like the must-have Christmas Stollen and Panettone as well as desserts including the Croque En Bouche, a specialty of Chef Trevor’s.
To welcome 2016, Chef Trevor has created a celebratory New Year’s Eve Menu with menu categories that are quirkily named Revelation, Celebration, Jubilation, Countdown and Resolution.
The five-course New Year’s Eve Celebration Menu (SGD 98++) includes:
- Revelation: Organic Hen Egg, Hollandaise Espuma, Herring Roe, Brioche Toast
- Celebration: Cucumber Jelly, Poached Irish Oyster, Bellota Chips, Garlic Crumbs
- Jubilation: King Salmon Confit, Nashi Pear Shaving, Radish Carpaccio, Ponzu
- Countdown: John Stone Grass Fed Beef Shortrib, Smoked Potatoes, Charred Leek, Baby Carrots, Sweet Pepper Sauce
- Resolution: Compressed Apple, Nougat Crumble, Granny Smith Sorbet, Champagne Sabayon, Calvados
More information about the hotel can be found at the Sofitel So Singapore website.
(All photos are courtesy of Sofitel So Singapore)
