Cover Nest at One Farrer is offering a Christmas celebratory dinner for November and December (Photo: One Farrer Hotel)
Nest at One Farrer is offering a Christmas celebratory dinner for November and December (Photo: One Farrer Hotel)
1 / 1
Tatler+
One Farrer Hotel’s luxurious private dining concept offers one of the best spots to dine this Christmas
Ensconced within serene private studios and villas is Nest at One Farrer, One Farrer Hotel’s private dining experience. Situated on the hotel’s 20th floor, luxury oozes from the floral embellishments in the Sky Villas, the ceiling installations in the Saranggong Villas, and the panoramic view from the Havens private rooms, each offering elevated local western-fusion cuisine in an unparalleled private dining experience. It’s no surprise, then, that Nest should be the premier spot for your festive feasts, replete with sumptuous roasts and exquisite delicacies that you can enjoy in complete privacy with your loved ones.
Don’t miss: One Farrer Hotel’s off-site catering service ticks all the right boxes for the perfect event
Above Nest at One Farrer is offering a Christmas celebratory dinner for November and December (Photo: One Farrer Hotel)
Nest at One Farrer is offering a Christmas celebratory dinner for November and December (Photo: One Farrer Hotel)
1 / 1
For the month of December, executive chef Marcus Tan and pastry chef Wee Pai Hau have come together to present a celebratory five-course Christmas dinner, featuring premium ingredients exquisitely cooked and presented. Take the duck liver terrine, an enchanting first course served with port wine jelly, raspberry meringue and orange reduction to balance the rich and intense duck liver. Or cast your gaze on the confit Norwegian salmon instead, which is served with a zesty lemon sabayon and fennel salad for a fresh bite.
For the mains, classic Christmas roasts take the spotlight. The first option is a tender Wagyu striploin served with marrow jus, while the second is a turkey roulade roasted with sage. Both receive a powerful umami boost with wild mushroom ragout and a truffle potato gratin. Dessert is a stunning creation shaped like a Christmas sleigh, artfully crafted with ginger flower parfait, pear compote, and apple calvados sorbet.
Read more: Singapore Ballet teases its upcoming dance production at The Cinderella Ball
Above Turkeys available as part of Nest’s Christmas takeaway goodies
Turkeys available as part of Nest’s Christmas takeaway goodies
1 / 1
If you prefer to take the feast back home, however, Tan and Wee have also crafted a lineup of Christmas takeaway goodies that packs both a visual and gustatory punch. The roast turkey is a classic, but under Tan’s hands, it is transformed into a “Delicioso” Mexican-style turkey, rubbed and marinated with powerful spices. Paired with Tan’s version of a Mexican mole, a potent sauce made of chillies and dark chocolate, the result is a bold South American spin on a traditional Christmas roast. If not, a salt-encrusted turkey will surely do the trick, as will a Mexican-style chicken pullet.
Above Desserts crafted by pastry chef Wee Pai Hau
Desserts crafted by pastry chef Wee Pai Hau
1 / 1
As for desserts, Wee has crafted several showstoppers that will amaze your guests. The usual festive log cakes are eschewed in favour of more exciting flavours, like the Bailey Irish log cake that’s fragrant with orange confit anda hazelnut royaltine. You can’t go wrong with durian, of course, and another log cake this year sees mascarpone cream and gula melaka cremeux balancing the silky durian.
Exclusive offerings this year include the macaron tree, which features a chocolate tree decorated entirely with macarons—always a delightful treat. The traditional fruit cake is also reimagined to take the shape of a miniature carousel that’s almost too pretty to eat.
The Christmas celebratory dinner is priced at $168++ per person for a minimum of 4 persons per reservation. For reservations and enquiries, call 6705 7828 or email nest@onefarrer.com. The Christmas goodies are available to order at onefarrer.oddle.me from October 27 to December 22.
Ethan Kan was Tatler Singapore’s dining writer.
