The festive season calls for a self-pampering treat, and what better option than to feast at a hotel buffet this Christmas. This December, Melt – The World Cafe @ Mandarin Oriental has switched things up to include some Christmas necessities down their extensive buffet line.
Cheat Code Alert. Widely known, especially by its frequent patron, is its Indian Fare Counter. If you look at this Cheese Naan above, no, you’ll not find it lying around at the buffet line. Here’s what you need to do. Loiter around the section where the naan sits. Pretend you’re looking and hesitating whether or not to get this or get that. Then spot the Chef, effectively but calmly establish eye contact, break into a smile and say HI CHEF CAN I HAVE CHEESE NAAN PLEASE. He might say it’ll be an additional $5 but just nod, smile and agree and wait for him to come out with the perfectly executed Cheese Naan. Trust me, he’ll forget about the $5 (he has a ‘good’ memory). It was just so indulgent I had a portion before I started my buffet, and after.
Port-glazed Foie Gras :: The occasional spikes of extra saltiness, with the mulled wine caramelized onion jam were an exciting pair. Complete with a piece of garlic brioche.
Crackling Pork Knuckle :: It’s the start of forget-about-the-expected Christmas menu. Bringing some German vibes to Christmas this year is the Crackling Pork Knuckle. Sitting on a sea of bier sauce, I’d advise you to spend some calories and stomach storage space for this tender pork knuckle.
Traditional Roast Goose :: One of my favorite offerings from this festive goodies is its Roast Goose. Really, you don’t have Roast Goose that often outside of your holiday at Hong Kong, so when it’s presented to you, though you’ve had it quite a number of times already, you still don’t take it for granted. It’s drenched in black pepper jus (which I am bias towards), but sparingly so, in terms of taste. It’s not overly heavy.
Two Tone Truffle Roasted Turkey :: Turkey was pretty reasonable. Not the most tender and moist but passable. Interestingly comes with giblet (viscera of a fowl) gravy and your usual suspect of winter cranberry jam.
Salmon en Croute :: Second of my favorite dish. A brilliant creation, the evidently overflowing amount of salmon + a bed of rice are bordered with crisp toasted bread. It was a good wholesome bite, with the delicate salmon, flavored with classic dill beurre blanc sauce (dill + french butter sauce) and the outer crust of the dish having opposing but balanced texture. It was already very late into the meal but I managed to finish every bit of it, willingly.
Bouche Noel :: Or better known as Yule Log. This traditional Christmas dessert is typically made up of a portion of sponge cake and your desired frostings and fillings. Though a modern creation, the hotel’s rendition stays rather close to the practice. Mango, for the non-chocolate lovers (are there even one out there?) and the Raspberry Chocolate one for, well, everyone. The latter left a deep mark on my tongue. The richly flavored chocolate was made non-monotonous by hints of raspberry. One of the better traditional, non ice-cream log cakes I’ve had.
Christmas Eve Dinner costs $198++ and $148++ (food only) with and without alcoholic beverages respectively.
Christmas Day Dinner costs $178++ and $128++ (food only) with and without alcoholic beverages respectively.
From the rest of December, some Christmas items might appear from time to time (as and when Santa feels like he should stop slacking and start working overtime). Buffet outside of the above dates is priced at $80++.
Special gratitude to Usha, Vernia and the Mandarin Oriental Singapore team for the hospitality and hosting the media tasting session.
Address: 5 Raffles Avenue, Marina Square, Mandarin Oriental Singapore, Level 4
Telephone: 6885 3500 (Takes Reservation)
Opening Hours (for Dinner): 6.30pm – 10pm