Deck your halls with these goodies and more beyond the 12 days of Christmas. Also, check out our tips and tricks on how to add even more sparkle and pizzazz to your year-end celebrations!
Words: Alice Yong
Turkeys to Go
Imagine this golden, thyme-scented roast turkey gracing your festive dinner table, complete with traditional chestnut stuffing, giblet puree with herb gravy, cranberry sauce with orange zest, and trimmings – sautéed mixed vegetable and roasted garlic mashed potatoes. Available for takeaway until Dec 31, 2011. Price: RM388++ for 5kgs and RM488++ for 6kgs. Etoilé Bistro, Hotel Equatorial Kuala Lumpur. www.equatorial.com
A Chocolatey Celebration
Chocolate Home Smoked Salmon, Chocolate Pear Anise Tart, Rocky and Ginger-spiced Chocolate Fruit Cake are some of the chocolatey delights served for Christmas Eve buffet dinner (RM108++ per person) and Christmas Day brunch buffet (RM98++ per person) at Essence, Sheraton Imperial, Kuala Lumpur. Lucky diners will also receive special chocolate bars – some containing a magical golden ticket that entitles the ticket holder to free hotel stays and other goodies. www.starwoodhotels.com
Spicing Up New Year’s Eve
Relish a six-course New Year’s Eve set dinner (RM190.00++ per person) comprising tuna skewer with Korean chilli vinaigrette, crabmeat cake, togarashi prawn with grapefruit salsa, and a choice of roast lamb rack with portobello mushroom or pan-fried codfish fillet with soy passion fruit sauce followed by hazelnut parfait, pineapple compote and green tea crème brulée at Spices Restaurant
& Wine Bar, Concorde Hotel Kuala Lumpur.
Enjoy a slap-up Christmas dinner buffet on Dec 24 and 25 at Tonka Bean, Impiana KLCC Hotel, 13, Jalan Pinang, Kuala Lumpur at RM98++ per person. www.impiana.com
Say ‘cheers!’ with these two festive tipples from The Sphere bar cum lounge at Malaysia’s One World Hotel Petaling Jaya. www.oneworldhotel.com.my
Raspberry Sparkles Cocktail
3 fresh raspberries
15 ml vodka
15 ml whipping cream
30 ml champagne
Muddle raspberries and mix with vodka and champagne. Pour into a tall glass and top with whipping cream.
15 ml lime juice
30 ml pineapple juice
5 ml sugar syrup
1 cup ice cubes
30 ml raspberry syrup
Blend lime juice, pineapple juice, sugar syrup and ice together. Then pour raspberry syrup into a glass. Add in the earlier blended juices to serve.