5 Alternative Christmas Desserts to Enjoy This Holiday Season

Ditch the turkey, save the meaty plates and log pies this holiday season and swap it out for these international delicacies.

The Good Christmas Feast with Turkeys, Ham, Too Many Potatoes, and the Lots of Vegetables to Feel Better About Eating healthier it can be enhanced by turning it into a hodgepodge of delicacies from various cuisines.

Here are five places you might consider having dinner with your not naughty but nice guests!

Quiach Bar’s Wanderlust

Photo: Carolyn Teo/Cocos

Skip the eggnog and mulled wine for now and let these professionals at Quiach Bar Wanderlust mix up some of their 19 cocktails and range of whiskeys. They attract foreign flavors from far and wide, including Korea, Spain, and South Africa, among others.

Notable ones include the Miyeok Guk (S$25), which translates to Seaweed Soup in Korean and also their interesting multi-layered salty drink. It is made with seaweed washed vodka, Makgeolli (Korean rice wine) and three drops of sesame oil.

the Threesome (S$25) is also a strong contender made with 12-year-old Bunnahabhain whiskey, Lapsang Souchong macerated vodka, Montelobos mezcal and balanced with Gentiane, Pampelle and Cherry liqueurs, with a hint of coffee perfume to finish.

Since the roots of the bar lie in whiskey, newbies or aficionados can try their tiered whiskey flights for less.

Be sure to pair the drinks with a few bites to make the fun last longer.

the Nanlu Pork Belly (S$16) combines Shanghai fermented tofu and Spanish pork belly, served with a side of Nanlu mayonnaise.

Forget your past tastings of commonly disliked Brussels sprouts and try their Fried Brussels Sprouts with Teriyaki Sauce ($16). Be sure to add the bacon bits for extra saltiness.

There is also the highlight of our evening, the Spicy Singapore Soft Shell Crab (S$20) served with spicy crab sauce and fried mantou. The crab and the mantou couldn’t be more crispy and the sauce is thicker.

Photo: Carolyn Teo/Cocos



Photos: GOHO

Go for something different at Christmas and reserve a seat for a kaiseki with a twist at GOHO. If you’ve dined here before, a few things are the norm: loud music, immaculate dishes, and the occasional theatrics like edible gold dust and smoke-infused dishes (which are prepared in front of you). In a word, the experience is ostentatious, but would you accept anything less for Christmas?

The Christmas menu at GOHO follows its regular kaiseki format but with some festive additions to the ingredients. the seasonal monaka (traditional Japanese appetizer) features an ambrosial slice of monkfish pâté, with sweet fig berry jam, Japanese ginger and mandarin orange marmalade, while the yogurt spheresalso part of the appetizer is infused with blueberry reduction.

The crowd favorite dish, the Miso Butter Engawa (flounder) is usually served with a creamy yuzu beurre blanc, but the Christmas version of the dish includes the poached flounder fin sitting on a bonito eggnog, garnished with pomegranate seeds and chive oil and topped with lumpfish caviar.

Even the signature Mount Goho – the final course served before the dessert course, which is a decadent pile of uni, wagyu, toro, ikura, kani and caviar over rice, is sprinkled with snow salt for an added festive effect. A 9-course dinner starts from $188 while the full 12-course version starts from $248.


penny college

Photos: Delfina Utomo/Cocos

In case you didn’t know, Penny University has become a full-day dining concept complete with a dinner menu, and it has a new home, too.

The bistro used to host a series of themed private dinners that played on Indonesian fusion, British and also Moorish flavors in the former East Coast Road space. But now that they’re settling into the new digs on Jalan Klapa, owner Mouss Kamal has curated a rotating dinner menu to include some of the best dishes from the series and some new ones like Chawanmushi Cullen Skink using smoked haddock, iga bakar which is an elevated version of the popular Indonesian dish and features a kecap manis infused with orange sauce and polenta begedil (potato patty), and Seabass with kecombrang consommé where grilled sea bass fillet is served with a clear broth and topped with a spicy Manado chili made with fresh shallots, herbs and fragrant kecombrang (torch ginger flower).


Greenwood Fish Market

Photo: Greenwood Fish Market

Having seafood for Christmas may be a bit out of tradition, but that doesn’t mean you can’t have a feast. The Greenwood Fish Market on Quayside Isle in Sentosa offers a unique experience with the different eating areas. There’s an omakase counter where the chef puts freshly made sushi in your hand, an oyster bar where oysters from all over the world are shucked right before you slurp them, and if you want to maintain privacy, you can reserve a cozy corner for yourself. your own personal party.

But fish and shellfish aren’t the only things you must try at Greenwood. For a place where the word ‘fish’ is in its name, some of the best dishes here are the burgers and sandwiches. Only available at the Sentosa branch, the pastrami sandwich is truly a masterpiece. Every single component of the sandwich, from the bun to the pickles to the brisket itself, is made from scratch in the kitchen by chef-owner Alan Lee.

Thinking of staying home and ordering for Christmas? Greenwood Fish Market also has a takeout menu that includes beef Wellington, an oyster plate, a seafood feast, and some of that amazing homemade pastrami.



Photo: Carolyn Teo/Cocos

If it’s not cake, it’s chocolate, so why not include some bite-sized Danish treats like småkagers (Danish shortbread cookies), tarts, puff pastries, and dessert jars?

This year’s list of Christmas småkagers includes Hazelnut with lychee curd and meringue swirl; the Chocolate with hibiscus meringue on top of a chewy chocolate cake; the Pistachio with tangerine curd and calamansi; and the salted caramel over dark chocolate coated shortbread cookies.

As for their cakes, there is the Earl Gray Lemon Tart and the balanced Yuzu and Apple Tart with citrus and apple compote.

The mini cookies and cakes are available in boxes of four (S$12), eight (S$24), 12 (S$35) or 16 (S$46).

Other new additions include the creamy Chocolate and Hazelnut Puff Pastry (S$8.50) filled with 70% dark chocolate mousse, namelaka and hazelnut praline; and the Salted Caramel Cherry Puff (S$8.50) which is filled with vanilla cream, cherry compote, cherry meringue and berry curd.

There is also the deconstructed Midnight Chocolate Dessert Jar (S$8) with balls of chocolate mousse, tangerine and calamansi curd; and the layers Lemon Cloud Dessert Jar (S$7.50) with lemon mousse, passion fruit curd, hazelnut sponge cake and crunchy tuille.




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