The idea of concluding the year in beauty is universal. Food is an essential part of the holiday season: the food, and to take a closer look, a kaleidoscope of intriguing traditions from around the world reveals a meager bite. From East to West, observe the rites of celebration under the sign of gastronomy […]
The idea of finishing the year in style is universal. Food is an essential part of the holiday season: the food, and to take a closer look, a kaleidoscope of intriguing traditions from around the world reveals a meager bite. From east to west, attend the celebration rituals of the end of the year and enjoy the comfort of Singapore. After all, the world is an oyster.
The Burned Ends
For Australians, it ‘s the heat of a simmering barbecue that heralds the cheers of the end – of – year holidays. After crossing the cold winter winds, who could blame them for turning to the warmth of the faithful Barbie? Cue Burnt Ends – a modern Australian restaurant awarded the Michelin Guide, allowing 17,000-degree ashes from custom-made grills to cook their meats to perfection. The Burnt Ends Sanger is a salty frayed pork shoulder not to be missed, topped with refreshing coleslaw and a chipotle aioli sandwiched between two fluffy buns. miss. Complete the fleshy triumvirate with the luscious Wagyu 75 days dry from the restaurant to satisfy the carnivore that is inside.
Garibaldi Italian Restaurant & Bar
When Italians sit around the table to eat Christmas Eve, called La Vigilia, they avoid meat during the diurnal giorno, otherwise known as the day of abstinence. Nicknamed the Seven Fish Festival, with seven representing a theme of completion in the Bible, Italians enjoy the night before Christmas with a plethora of seafood dishes. Originally from Brescia, Italy, Executive Chef Roberto Galetti is no stranger to the preparation of fish and seafood. The signature of Garibaldi, Capelli d’Angelo with Ostriche e Caviale (cold pasta with angel hair with fresh oyster and Karelian caviar) is cooked dente with a touch of umami. Sogliola (Grilled sole with Dover sauce in Mediterranean sauce) and Linguine lobster melt in the mouth, graciously offered by the deep blue of the restaurant.
This article was written by Khoo Yong Hao. Read the full story on www.mens-folio.com here