A Season of Joyful Gatherings at The Fullerton Hotels Singapore

The festive season is here, and The Fullerton Hotel Singapore welcomes year-end celebrations with a lavish line-up of festive dining experiences and seasonal treats. From an indulgent Christmas buffet and celebratory set dinners to traditional festive roasts, log cakes and artisanal bakes for takeaway, the hotel offers plenty of ways to mark the occasion.

Boston Lobster

Snow Crab Legs

For a celebratory Christmas feast, Town Restaurant presents its Christmas Day Big Brunch, featuring an extravagant Seafood-on-Ice spread. Seafood lovers can look forward to Alaskan king crab, Boston lobster, Snow Crab Legs, poached sea prawns, black mussels and hard-shell clams.

Charcuterie and Artisanal Cheese

Another highlight is the grazing table of Charcuterie and Artisanal Cheese, featuring a whole 5J Jamón Ibérico on a stand alongside an assortment of cured meats, including pork salami, beef pastrami, Mortadella Bologna, spicy chorizo, paprika Lyoner, chicken ham, smoked turkey roll, rosette, and beef bresaola. The spread is complemented by 16 varieties of European cheese, served with grissini, sesame lavosh, honeycomb, fresh grapes, strawberries, black figs, crackers, dried fruits and nuts.

Foie Gras de Canard

For a more intimate celebration, La Brasserie presents a Festive Set Dinner, featuring Foie Gras de Canard paired with rhubarb, house-made brioche, elderflower, and coffee soil.

Patagonian Toothfish

Looking ahead to the year-end countdown, The Lighthouse curates a New Year's Eve Set Dinner featuring Patagonian Toothfish and Hokkaido Scallop, accompanied by buckwheat, Amalfi lemon, pink peppercorn and moringa oil.

Nomad Caviar

Meanwhile, The Clifford Pier welcomes the occasion with a New Year's Eve Buffet Dinner, featuring a dedicated caviar bar. The selection includes Nomad Caviar, Japanese shoyu ikura, Avruga Caviar, assorted flying fish tobiko and truffle tonburi caviar, served with blinis, crackers, sour cream, chives, shallots and grated egg.

Grade 4 Kagoshima Wagyu Beef

At Jade, a special New Year's Eve Set Dinner showcases wok-fried sliced Grade 4 Kagoshima Wagyu Beef with black pepper sauce, fresh mushrooms, and red wine snow pear.

Champagne Ham

For those planning a Christmas gathering at home, The Fullerton's festive takeaway selection features a range of celebratory roasts. Available until 27 December 2026, the offerings include the signature Champagne Ham, served with winter fruit compote, roasted butternut squash, braised endive, caramelised pineapple, Granny Smith apple sauce and truffle jus.

Kam Heong Turkey

This year's new addition is the Kam Heong Turkey, served with pandan and lemongrass fragrant rice, crackers, and pomegranate-pickled vegetables, offering an Asian-inspired take on the traditional festive centrepiece.

Enjoy up to 25 percent off Festive Takeaways from now until 22 December 2026.

Earl Grey Bergamot Yule Log

No Christmas celebration is complete without festive sweets, and The Fullerton Cake Boutique has an enticing selection of log cakes and traditional bakes, also available for takeaway until 27 December 2026. The signature Fullerton Black Forest Yule Log remains a mainstay. Among the new creations, the Earl Grey Bergamot Yule Log offers a citrusy profile with mandarin orange chiffon, bergamot crémeux, Earl Grey crème and Manjari 64% chocolate.

Vanilla Almond Pineapple Yule Log

Strawberry Coconut Dill Yule Log

Another interesting addition is the Vanilla Almond Pineapple Yule Log, which brings together honey sponge, pineapple coulis, toasted almond crème, almond praline, and local vanilla. For something a little different, the limited-edition Strawberry Coconut Dill Yule Log combines lemon sponge, dill crème, coconut almond praline, strawberry compote and Opalys chocolate.

Classic Fruitcake

Hazelnut Chocolate Panettone

Traditional Stollen

The festive collection also features the signature Hazelnut Chocolate Panettone and Classic Panettone, alongside The Fullerton Traditional Stollen and The Fullerton Classic Fruitcake.

Afternoon Tea

Brioche

For a leisurely afternoon catch-up, The Courtyard presents a special festive Afternoon Tea menu from 16 November 2026 to 10 January 2027. The savoury selection includes King Prawn, Smoked Salmon Trout, Smoked Duck Breast and Turkey Rillette. Sweet treats include Mont Blanc, Berry Violet Roll, and Brioche filled with diplomat crème and fig compote.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


The Fullerton Hotel
1 Fullerton Square
Singapore 049178

The Fullerton Bay Hotel
80 Collyer Quay
Singapore 049326

Club Rangoon @ Duxton Road - Introduces New Contemporary Burmese Dishes and Cocktails

Club Rangoon at Duxton Road is one of the restaurants I have visited a couple of times, and I have always enjoyed its contemporary interpretation of traditional Burmese cuisine. The restaurant takes familiar Burmese flavours and gives them a modern touch, while retaining the distinctive ingredients and bold flavour profiles that make the cuisine so interesting. My recent visit coincided with the launch of its new menu, which brings a refreshed selection of dishes alongside creative cocktails. From familiar Burmese noodle dishes to grilled seafood and inventive appetisers, there was plenty to explore.

Tomato Ngapi-chet Labneh, Confit Tomatoes, Pita Chips 4/5

We started with the Tomato Ngapi-chet Labneh ($18), served with confit tomatoes and pita chips. This combination of flavours brought together the punchy, savoury notes of ngapi-chet (Burmese fermented fish paste) with the creamy, tangy character of labneh. The slow-cooked confit tomatoes added a natural sweetness and juiciness, helping to balance the intensity of the fermented paste. Served with crispy pita chips for scooping, it was a delightful interplay of savoury, tangy and sweet flavours, with contrasting textures in every bite.

Mutton Croquette 4/5

Next was the Mutton Croquette ($14), accompanied by mint and dill yoghurt. Encased in a golden, crispy breadcrumb coating, the croquette revealed a hearty filling of tender minced mutton cooked with aromatic spices. The meat carried a robust, savoury flavour with a characteristic richness that made it quite satisfying. The accompanying mint and dill yoghurt brought the dish together, its cooling, herbaceous tang cutting through the richness of the fried croquette. A scattering of crispy ginger added another layer of fragrance and crunch, giving each bite a pleasant finish.

Curry Chicken Thigh Skewers 4.2/5

The Curry Chicken Thigh Skewers ($16 for 2 pieces) were another highlight. Marinated in Burmese curry spices, the chicken thigh was grilled until lightly charred on the outside while remaining juicy and tender within. The aromatic marinade gave the meat a lovely depth of flavour, complemented by the smoky notes from grilling. What made this particularly interesting was the pickled watermelon served alongside. An unexpected pairing, the watermelon offered a refreshing sweetness and gentle acidity that helped cut through the richness of the spiced chicken. Crispy ginger added a final touch of fragrance and texture.

Shallot Oil Sour, Berry Good Spritz 4/5

We also tried two drinks from the refreshed beverage menu. The Shallot Oil Sour ($22) is an adventurous take on the classic sour, combining Colombo gin, elderflower, shallot oil, lemongrass, fino sherry and citrus. It was an interesting savoury take on a cocktail, with the botanical notes of gin and the floral sweetness of elderflower meeting the distinctive aromatic character of shallot oil and lemongrass.

For a non-alcoholic option, the Berry Good Spritz ($14) features salted strawberry cordial, citrus and soda. Light, refreshing and gently fizzy, it offered a pleasant balance of fruity sweetness and citrusy acidity, making it a good alternative for those who prefer to skip alcohol.

Nangyi Thoke with Round Noodles 4.2/5

Moving on to the mains, the Nangyi Thoke with Round Noodles ($20) is a Burmese noodle dish that showcases the cuisine's love for bold, savoury flavours. Traditionally made with thick noodles tossed in a rich, seasoned mixture, this version uses round noodles that offer a substantial, springy bite. It comes with cured pork, red onion, chilli, toasted chickpea powder and pork crackling. The toasted chickpea powder gives the noodles their characteristic earthy, nutty flavour while helping the seasonings cling to each strand. Cured pork adds a savoury depth, while the red onion and chilli provide a sharp, spicy contrast. I particularly enjoyed the pork crackling, which added a delightful crunch against the chewy noodles. It was a hearty, flavourful take on this traditional Burmese favourite.

Banana Leaf Grilled Seabass Fillet 4.2/5

The Banana Leaf Grilled Seabass Fillet ($24) was another standout. The seabass is wrapped and grilled in banana leaf, allowing it to cook gently while absorbing the leaf's subtle, earthy fragrance. The result was a tender, moist and flaky fillet that retained its natural sweetness. The accompanying lemongrass brought a lovely citrusy fragrance, while green chilli added a gentle heat and brightness to lift the flavours. It was a relatively simple preparation that allowed the freshness of the fish and the aromatic ingredients to shine.

Wok-Fried Garlic Shoot, Sugar Snap Peas, Winged Beans 4/5

For vegetables, we had the Wok-Fried Garlic Shoot, Sugar Snap Peas and Winged Beans ($10). A colourful combination of greens, the vegetables were tossed over high heat, retaining their natural crunch and freshness while picking up a subtle smoky wok-hei aroma. I liked the variety of textures, from the crisp garlic shoots to the crunchy sugar snap peas and winged beans. It was a straightforward vegetable dish, but a welcome accompaniment to the richer and more robust flavours of the other dishes.

Pon Yay Gyi Fried Rice 4.2/5

We ended the meal with the Pon Yay Gyi Fried Rice ($20). Pon Yay Gyi is a traditional Burmese fermented paste made from horsegram beans, known for its distinctive earthy, savoury and fermented character. Incorporated into the fried rice, it imparted a deep, complex umami flavour that was quite different from the usual fried rice preparations. The rice grains were well tossed, absorbing the rich seasoning while retaining their individual texture. The pork belly added a layer of savoury richness that complemented the rustic, fermented notes of the horsegram paste. This dish was particularly interesting for those who enjoy exploring the more distinctive flavours of Burmese cuisine.

Kao Nhyin Baung Rice Pudding 3.5/5

The meal ended on a sweet note with the Kao Nhyin Baung Rice Pudding ($12) served with coconut ice cream. A traditional Burmese delicacy made with glutinous rice, the pudding had a rich, tender texture with a slight chewiness. Warm, creamy, and subtly sweet, it was a comforting dessert that showcased the sticky rice's natural character. The accompanying coconut ice cream provided a lovely temperature contrast, with its cool, luscious texture and fragrant coconut flavour complementing the nutty, creamy notes of the rice pudding. It was a simple yet satisfying way to round off the meal.

Overall, it was another enjoyable visit to Club Rangoon. Having returned a few times, I appreciate how the restaurant continues to explore the possibilities of Burmese cuisine without losing sight of its traditional roots. The new menu offers an interesting mix of familiar Burmese favourites and contemporary creations. For those looking to discover Burmese cuisine beyond the usual offerings, Club Rangoon is worth revisiting. Its evolving menu offers a refreshing way to experience the cuisine, whether you are already familiar with Burmese food or exploring it for the first time.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time is about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]