** Not available on 25th December 2020, 1st January 2021.
5 Course Meal
Celebrate the year-end with a bang! Enjoy this seasonal special with Esseplore Executive Chef KT Yeo's uniquely curated menu featuring beloved festive recipes from all around the world, and ring in the holidays with your family and friends!
APPETISER Prawn Cocktail A renowned gourmet hors-d'oeuvre, prawn cocktail is a stylish and delicious appetiser perfect for the festive season. It consists of succulent prawns poached and deshelled, served in a glass with fresh lettuce and the chef’s take on the classic savoury Marie Rose sauce.
Cinnamon Roasted Pumpkin Caramelised roasted pumpkin drizzled with olive oil and seasoned with salt, brown sugar, freshly ground cinnamon and other spices, serves as the perfect sweet and savoury festive side dish.
Green Bean Casserole A requisite for Thanksgiving, this creamy casserole consists of blanched fresh green beans and french fried onions baked with a delicious cream of mushroom soup made from freshly sliced mushrooms, garlic, salt and pepper, and chicken broth for added flavour.
MAIN Smoked Turkey Breast with Chestnut Stuffing (800gm) Tender turkey breast brined and smoked with a flavourful chestnut stuffing made with finely chopped chestnuts and mushrooms, and fresh thyme with focaccia flatbread.
Baked Truffle Ham (800gm) This festive European meat dish consists of baking soft and delicate ham infused with the delicious flavours of the aromatic and rare truffle.
Baked Salmon with Homemade Pesto Sauce (whole fillet) A holiday special and gourmet staple made of a tender salmon baked with Chef’s homemade pesto sauce and a layer of Parmigiana Reggiano for an added crunch to complement the soft texture of the fillet.
Roasted Pork Belly Roll Juicy pork belly coated in a special blend of herbs, rolled into a joint and slow-roasted to a crisp. The crispy exterior is seasoned with salt, pepper, and a dash of lemon. The pork belly is then cut into thick slices.
Roast Beef USDA Prime Ribeye Prime ribeye, cut from the superior portion of the prime rib, lightly seasoned and roasted to medium-rare.
DESSERT Panettone in Metal Tin This Italian festive sweet bread is laborious to make but delicious to taste. It consists of sponge-like sourdough bread enriched with a mix of dried raisins, citron, candied orange and chopped almonds, served in a metal tin.
Curated by Chef KT YEO
Known toEsseploreas the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooksCook Chinese with Chef KT, andCooking Classics Chinawhich won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head of Dining Services ofEsseplorewhere he meticulously handpicks Singapore's best home chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene.With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.