The idea of wrapping up the year with a bang is universal. A quintessential component in year-end celebrations is food, and upon closer inspection, a kaleidoscope of intriguing traditions from all corners of the globe unfolds past a guise of meagre finger foods. From East to West, take a gastronomical gander at the celebratory rites and rituals that commemorate the year’s end, then chow down in the comforts of sunny Singapore. After all, the world is indeed one’s oyster.
Burnt Ends
For the Australians, it is the heat of a simmering barbeque that signals the cheer of end-of-year parties. After riding through the frigid winds of winter, who could blame them for turning to the warmth of the trusty barbie? Cue Burnt Ends – a modern Michelin-starred Australian restaurant that let the 17,000-degree cinders from custom-made grills singe their meats to perfection. The Burnt Ends Sanger is a must-try, savoury pulled pork shoulder topped with refreshing coleslaw and chipotle aioli sandwiched between two soft brioche buns, while the Flat Iron Beef Flank with Burnt Onion sprinkled with pearls of bone marrow is a tender treat that should not be missed. Complete the meaty triumvirate with the restaurant’s succulent 75 Day Dry Aged Wagyu to satisfy the carnivore within.
Garibaldi Italian Restaurant & Bar
When the Italians sit around the table for Christmas Eve’s meal, called La Vigilia, they shun meat during giorno di magro, otherwise known as the day of abstinence. Dubbed the Feast of the Seven Fishes, with seven representing a theme of completion within the Bible, Italians enjoy the night before Christmas with a plethora of seafood dishes. Hailing from Brescia, Italy, executive chef Roberto Galetti is no stranger when it comes to preparing fish and shellfish alike. Garibaldi’s signature Capelli d’Angelo con Ostriche e Caviale (Cold Angel’s Hair Pasta with Fresh Oyster and Carelian Caviar) is cooked al dente with a dash of umami. Also part of the restaurant’s extolled menu is the deliciously grilled Sogliola (Whole Grilled Dover Sole with Mediterranean Sauce) and the Linguine Lobster that melts in one’s mouth, courtesy of the deep blue.
The St. Regis
Trust the French to take a curtain call once their annual affair of sumptuous Christmas feasting is over. In true French fashion, 13 desserts, one for each apostle including Jesus, are laid out on the dining table from Christmas Eve till Boxing Day. The spread need not be entirely composed of desserts. Thus, the wide range of seconds can extend to fruits, nuts, and pastries as well. A team of master pâtissiers behind The St. Regis’s in-house confectionary La Pâtissierie has curated an impressive parade of delectable morsels that rivals the original lei tretze dessèrts’ generous selection. The St. Regis Luxe Christmas Hamper includes the German-based Christmas Stollen while crunchy nougats laced with Sicilian almonds stay true to the tradition. Modern creations such as the Christmas vanilla fudge and chocolate chip cookies also form part of the spread to satiate any sweet-toothed dessert fanatic. Christmas classics like a cherry fruit cake also makes an appearance, and a bottle of ‘R’de Ruinart Brut NV Champagne gives one a reason to clink glasses this Le Réveillon.
The Bird Southern Table & Bar
As the clock strikes midnight on Christmas Eve, the people of Japan reach their hands into a familiar red-and-white bucket filled to the brim with golden crispy goodness, perfected by 11 herbs and spices. The Japanese have since become hooked to the world-famous fried chicken after the Kentucky-based fast-food chain hit a home run with a wildly successful advertising campaign back in 1974, which enshrined the tradition of eating fried chicken on Christmas. If one is craving for similar deep-fried delicacies, then The Bird Southern Table & Bar is the place to be. The establishment draws heavy inspiration from its American roots, which is heavily reflected in a multitude of its crowd-pleasers. For starters, The Bird’s acclaimed Chicken ‘N’ Watermelon ‘N’ Waffles is pure bliss; the combination of bourbon maple syrup and Vermont cheddar cheese waffles matches delectably, while the signature gate-crashing chicken steals the limelight. Another finger-licking best-seller takes the form of the restaurant’s Lewellyn Fine Fried Chicken, which features a handful of chicken made from a 100-year-old family secret recipe, brined for 27 hours and served with honey hot sauce, providing sustenance for round after round of sinful succulence.
RELATED ARTICLES
Life, In A Slow Dive
