Goodwood Park - 2013 Festive Offerings

This December, Goodwood Park Hotel unveils a lineup of some new and unique festive treats on top of their stellar Christmas and New Year set menus and buffet spreads. Hatched up by Executive Sous Chef Foo Jong Kwang, the maestro behind the hotel's well-received local fare, the savoury selection plays his signature Asian influence to their favour.

Perfect for picking at is their rendition of the popular Ngoh Hiang—the pork is replaced with chopped turkey breast and Canadian streaky bacon for that smokey edge ($28 for 2 rolls). Also delicious is the Pork Roulade ($138 for 6 persons)—flavoursome pork fillet, mushrooms and carrots wrapped in Savoy cabbage and slow-baked till tender, then drizzled over with luscious goose liver sauce.

This year, Goodwood Park's Asian-inspired turkey pays homage to the modest salt-baked chicken. Marinated with a gusting of spices then lovingly baked in a rock salt shell, the large bird is kept moist and succulent—a far cry from the usual drier offerings. Don't miss out also on the pairing Shanghai-style ice, teamed with a homemade chilli and divine ginger sauce.

Beyond the traditional Dutch Hazelnut Cake ($32 for 8 persons) with a hazelnut cream surprise centre, go for the exquisite Blonde Chocolate Florentine Log Cake ($68, 1-kg) that marries hazelnut sponge cake and crisp almond Florentine base with a comfortingly smooth blend of hazelnut and chocolate mousse, then crowned with meringues, Dulcey chocolate squares and sugar-coated nuts.

Goodwood Park is also donating 10% of sales from Christmas log cakes to The Straits Times School Pocket Money Fund.

For enquiries or orders, please call +65 6730 1867 or visit http://festivepromotions.goodwoodparkhotel.com/. For more information on the full set of festive dining menus, please visit http://www.goodwoodparkhotel.com/