tesss

~Invited Session~ Christmas is back, so is the season of feasting, gifting and indulging. Singapore Marriott Tang Plaza is rekindling the spirit of Christmas with a medley of joyous gastronomic experiences with lavish festive buffets at Marriott Cafe and Yuletide takeaway goodies. We were treated to a preview, relishing the classics and welcoming this year's specials. Making a debut this year are the following dishes and prices listed are nett and require a 3 day advance notice. Whole Roast Turkey with Apple Cider Brine and Giblet Cornbread Loaf  $198nett At 4.5 to 5 kilograms, this bird is made for sharing indeed. This turkey is seasoned to perfection with the herbs and spices, each turkey is immersed in apple cider brine for 12 hours to tighten the skin. What results is an absolutely delicious and tender poultry course. Rosemary and Garlic Roast Lamb Leg (Bone-In) with Chimichurri, Artichokes and Capers ($188) One massive leg of a lamb in medium doneness, I love how juicy this is

~Invited Session~ Root's Mediterranean Bar replaces Dibba Carneka Italian and offers a selection of Spanish, Greek and Italian dishes. Talk about diversification and for a Saturday evening, this was filled with diners. We started with a bread basket and as usual, I over stuff myself at this point. The sundried tomato foccacia made me reach for seconds, as with their bread sticks. So delicious! Tzatziki ($8) Greek dip, yogurt, cucumber, garlic, evoo Tirokafteri ($10) Spicy cheesy spread with yogurt feta cheese and chilli Melinzano Salata ($8) Roasted eggplant dip, lemon, evoo, parsley Hummus ($8) Chickpea cream with sesame paste, lemon and evoo A medley of Greek appetisers to kickstart the feast and I was already sold at this point. I love my dips and the Tirokafteri stood out for its mouthwatering spiciness. Once again, I overloaded with more carbs, those pillowy soft and toasty foccacia slices are irresistible. Spanako Tiropita ($8) Crispy phyllo dough pie with spinach and feta ch

Before I got obsessed with Unlisted Collection's restaurants, there was Lo and Behold. ESORA, a one michelin starred restaurant belongs to their stable. Tables are exceptionally hard to get over weekend dinners and ours took one cancellation and a three month wait. Counter seats for us. The great thing about being infront of the Chef is being able to watch all the action - including how the fish is treated. Soup to begin and it was a clear broth made with dashi, yuzu, bonito flakes and konbu. Then came a smorgasbord of appetizers displayed like a forest of treats. Their signature f oie gras monaka  was certainly very photogenic. Does it not resemble an edible flower garden? Crisp wafer sandwich with a really smooth liver mousse within. Nice just not mindblowing. Hamaguri tempura with lime foam and kaffir shavings wins because of that ingenious foam - tangy, zesty and way more intense than the fruit itself. I loved the contrast, not to mention the chewy shellfish. ESORA Sashimi Sele