A Merry Affair at Singapore Marriott Tang Plaza Hotel

The festive season promises a merry affair at Singapore Marriott Tang Plaza Hotel, with a line-up of seasonal dining experiences and festive treats that bring the spirit of Christmas to the table. From a lavish festive buffet at Crossroads Buffet featuring an array of seafood, traditional roasts and international favourites to an assortment of festive takeaway offerings, the hotel has something for every celebration. 

For a festive feast, Crossroads Buffet presents its Christmas Feast on 24 and 25 December 2026, featuring an enticing spread of traditional Christmas roasts, seafood, Asian favourites and live cooking stations. A generous Charcuterie and Artisanal cheese selection makes a great starter to the buffet spread.

Honey-Glazed Ham

Highlights include the perennial favourites Maple Butter-Glazed Turkey and Honey-Glazed Ham Hock with Cranberry Sauce, alongside Black Angus Roast Beef Striploin.

Raspberry Lychee Oolong Log Cake

Hazelnut Coffee Yule Log

Vanilla Peach Yoghurt Cake

The buffet spread is rounded out with an assortment of Christmas log cakes, also available for festive takeaway. The 2026 collection introduces two new creations: the Raspberry Lychee Oolong Log Cake, featuring oolong mousse, lychee compote, raspberry crémeux and vanilla sponge, layered over a crumble feuilletine base and finished with a glossy red glaze; and the adorable Vanilla Peach Yoghurt Cake, comprising yoghurt mousse, peach compote, peach crémeux and vanilla sponge, adorned with a chocolate gingerbread house. Returning favourites include the Hazelnut Coffee Yule Log and Signature Chocolate Fudge Log Cake, made with premium Felchlin Sao Palme chocolate.

Mini Black Forest Cake

Mont Blanc

Strawberry Matcha Yuzu Tartlet

Hazelnut Chocolate Choux Puff

For a more intimate gathering, the Lobby Lounge presents its Festive Soirée Afternoon Tea, available from 1 November to 31 December 2026. The seasonal selection features sweet and savoury creations, including the Hazelnut Chocolate Choux Puff, Strawberry Matcha Yuzu Tartlet, and Mont Blanc Mini Black Forest Cake.

Spiced Rum-Glazed Whole Roast Turkey

The hotel's festive takeaway selection brings the celebration home with a range of celebratory roasts and seafood dishes suited for Christmas gatherings. A classic choice is the Whole Roast Turkey with Chestnut and Duck Foie Gras Stuffing. For something with a little more character, the Spiced Rum-Glazed Whole Roast Turkey with Chestnut and Duck Foie Gras Stuffing, served with Cranberry & Port Wine Sauce, offers a festive twist on the traditional roast. Sourced from the USA, the turkey is brined for 24 hours and dry-aged to enhance its flavour profile.

Roast Pork Saddle with Truffle and Amarena Cherry Stuffing

A definite crowd-pleaser, Roast Pork Saddle with Truffle and Amarena Cherry Stuffing may just steal the limelight, with its satisfying crispy skin and aromatic filling.

Pistachio & Mint-Crusted Roasted Lamb Shoulder Banjo

Another hearty option is the Pistachio & Mint-Crusted Roasted Lamb Shoulder Banjo (Bone-in), served with Pomegranate Molasses & Mint Jus.

Baileys & Espresso Whiskey-Glazed Iberico Pork Ribs

The latest addition to the line-up is the Baileys & Espresso Whiskey-Glazed Iberico Pork Ribs. The bittersweet Baileys Espresso Whiskey glaze lends subtle roasted coffee notes, complementing the richness of the Iberico pork.

Slow-Roasted Black Angus Beef Striploin

For a more classic centrepiece, the Slow-Roasted Black Angus Beef Striploin with Port Wine Sauce & Horseradish Cream makes an elegant addition to the festive table.

Whole Boston Lobster with Chitarra Pasta

For seafood lovers, the Whole Boston Lobster with Chitarra Pasta, Yuzu Kosho Beurre Monté & Bottarga makes for an extravagant festive indulgence. On the other hand, the Baked Whole Halibut Puttanesca with Courgette, Fennel & Caper and Salsa Verde has a more homely appeal, offering a comforting alternative to the traditional roasts.

Homemade Sourdough Chocolate Panettone

For festive sweets, another treat that deserves your attention is Homemade Sourdough Chocolate Panettone. The texture has a satisfying chew, while the natural sourdough tang makes it particularly moreish.

Christmas Stollen

Fruit & Nut Cake

Pre-orders start on 2 November 2026 at https://festive.celebratorydelights.com, with self-collection and delivery available from 24 November to 25 December 2026.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Nearest MRT: Orchard MRT (NS, TE Line)

KAYA @ The Standard - Introduces New Sharing Plates with a Modern Japanese Twist

Back at Kaya at The Standard again, this time to check out its new menu. Known for its Modern Japanese cuisine with creative fusion touches, Kaya continues to offer an inventive take on familiar Japanese flavours through a selection of sharing plates designed for the table. The new menu brings together interesting combinations of ingredients and cooking techniques, complemented by an equally creative cocktail selection from Kaya Bar.

Raw Fish and Fruit 4/5

Starting with Raw Fish and Fruit, this refreshing appetiser features a marinated mix of raw fish dressed in a housemade fermented sauce, served with fresh pear and shiso leaf. The fermented sauce lifts the delicate sweetness and clean flavours of the raw seafood, adding savoury, umami-rich depth. Meanwhile, the crisp pear provides a refreshing sweetness and crunch, while the aromatic shiso lends a distinctive herbal fragrance. It is a light and vibrant opening that whets the appetite.

Kombu Fried 3/5

For something to nibble on, Kombu Fried offers an interesting take on the usual bar snack. Fermented chilli kombu is deep-fried until light and crispy, then finished with sansho pepper. The combination delivers layers of savouriness from the kelp, a gentle chilli kick and the distinctive citrusy, numbing sensation of Japanese sansho. With its crisp, brittle texture, this makes an addictive accompaniment to the drinks.

Good Egg, Bad Egg 3.5/5

The Good Egg, Bad Egg is Kaya's playful take on the classic Scotch egg. A jammy ramen egg is wrapped in minced, shoyu-marinated chicken and deep-fried to a beautiful golden crisp. Cutting into it reveals a soft, rich yolk, while the chicken casing provides a savoury contrast. It is served over curry hollandaise, which adds another layer of creamy richness with a gentle curry fragrance. A comforting yet creative combination that brings together familiar Japanese and Western influences.

Skewered Porktaku 4/5

Moving on to the skewers, the Skewered Porktaku features pork belly braised in soy and sake, then grilled and glazed with shio capsicum coulis. The braising process gives the pork belly a tender, succulent texture, allowing the fat to render while retaining its rich flavours. A final grilling adds smokiness and char to the exterior. The accompanying shio capsicum coulis adds subtle sweetness and a savoury note from the bell pepper, helping balance the richness of the pork.

Tori Skewer 4.2/5

The Tori Skewer features grilled chicken glazed with a fermented sweet-spicy sauce, delivering savoury depth, sweetness, and gentle heat. What makes it more interesting is the finishing touch of aburi kaya butter shoyu. The torch-seared kaya butter melts over the warm chicken, bringing together the creamy sweetness of kaya with the savouriness of soy sauce. It is an unexpected pairing, but one that gives the familiar chicken skewer a distinctly local-inspired twist.

Highball 4/5

For those who enjoy Japanese-inspired cocktails, Kaya Bar offers a selection of creative highballs, priced between $13 and $22. The range pairs well with the restaurant's sharing plates, whether you prefer something light and refreshing or a more flavour-forward concoction.

Kani Meshi Nabe 4/5

One of the meal's highlights is the Kani Meshi Nabe, a claypot rice dish meant for sharing among three to four people, though smaller groups with poor self-control may find it hard to resist finishing it. The hot rice is folded through with sweet snow crab meat, briny pops of ikura, and luscious uni cream that coats the grains with rich seafood flavour. What makes this particularly satisfying is the contrast in textures. While the rice is creamy and infused with the sweetness of the seafood, the crispy burnt rice grains clinging to the sides and bottom of the claypot provide an addictive crunch. It is a luxurious, comforting rice dish that ties the meal together nicely.

Burnt Hojicha & Ume 4/5

Ending the meal on a sweet note is the Burnt Hojicha & Ume, featuring a burnt hojicha cheesecake topped with a white chocolate cloud and ume honey. The cheesecake has a rich, creamy centre with deep roasted hojicha notes, while the burnt exterior adds a subtle caramelised bitterness. The airy white chocolate cloud introduces a gentle sweetness and creamy contrast, while the ume honey brings a pleasant fruity tartness that cuts through the richness. The combination of roasted tea, white chocolate and Japanese plum makes for a well-balanced dessert to round off the meal.

Kaya at The Standard continues to explore the possibilities of Modern Japanese cuisine, taking familiar ingredients and giving them an inventive twist. From the playful Good Egg, Bad Egg to the indulgent Kani Meshi Nabe, the new menu offers a variety of dishes suited for sharing, while the creative highballs from Kaya Bar add another dimension to the dining experience. It is a place worth returning to for those who enjoy Japanese flavours presented with a contemporary and unexpected touch.

Note: This is an invited tasting.


Kaya
The Standard, Singapore
12 Orange Grove Road
#02-00
Singapore 258353
Tel: 6040 1888
Facebook
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Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. At Wheelock Place, turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road to the end. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

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