Enjoy a host of Italian festive feasts at Hilton Singapore from 9 December through New Year’s Eve, 31 December 2013, and festive takeaways from Checkers Deli from 20 November 2013.
Passion Fruit and Chocolate Panettone
One of the highlights from the Deli would be the Passion Fruit and Chocolate Panettone. The fluffy and moist Panettone boasts a harmonious combination of sweet and citrus flavours, striking one with its alluring aroma at first waft. This is a must-have.
Another notable Christmas delight would be the Opera Di Natale Yule Log –the latest signature log cake of this season. The Yule Log is made of glistening dark chocolate glaze and velvety chocolate cinnamon mousse atop a soft brownie base. Ensconced within dark chocolate and hazelnuts is a tangy, spicy core of orange cardamom mousse with bits of orange peel hidden within.
These macarons in the shape and colours of a Christmas tree can double up as edible decorative ornaments on your feasting table.
Festive takeaways are available at Checkers Deli (Lobby Level) from 20 November till 25 December 2013. For orders and enquiries, contact or email .
Executive Chef Fabrizio Acetia who hails from Piedmont, Italy, assembles celebratory buffets at Checkers Brasserie featuring northern Italian gastronomy, while Italian Chef Omar Gabriele Bernardi puts together a luxurious menu at il Cielo Restaurant and Bar, featuring innovative pairings such as saffron with truffles and Osso Buco (veal shank) with sea urchin.
For early celebrations, Checkers Brasserie will be serving festive specialties on the lunch buffets on weekdays from 9 December 2013. For a more intimate gathering, enjoy a special festive menu at il Cielo that features Chanterelles, white truffles, lobster and Oscietra caviar.
Pre-Christmas Festive Feasts (9 to 23 December 2013)
Festive Lunch Buffet at Checkers Brasserie (9 to 23 December 2013): 12pm – 2.30pm, Mondays to Fridays, $55++ per person
Six-Course Festive Menu at il Cielo (9 to 23 December 2013): Lunch 12pm – 2.30pm, Mondays to Fridays; Dinner 7pm – 10.30pm, Saturdays & Sundays; $98++ per person
Northern Italian Flavours for Christmas and New Year’s Eve Fiesta at Checkers Brasserie
Christmas Eve Dinner Buffet (24 December, 7pm – 10.30pm): Adult $178++, Child (ages 6-12) $89++
Christmas Day Lunch Buffet (25 December, 12pm – 2.30pm) Adult $198++, Child (ages 6-12) $99
New Year’s Eve Dinner (31 December, 7pm – 10.30pm) Adult $168++, Child (ages 6-12) $84++
*All prices include soft drinks
Bottagio Savoy Cabbage Milanese-style (pork and savoy cabbage stew)
Regional specialties from Chef Fabrizio’s hometown include Potato Gnocchi with Castelmagno Cheese, Bagna Cauda (warm anchovy fondue), Paniscia alla Novarese (risotto made with minestrone and Italian sausages) and Bottagio Savoy Cabbage Milanese-style (pork and savoy cabbage stew).
suckling pig roast of Porchetta di Maiale
Besides the ubiquitous Christmas turkey and prime beef roast, the highlight for meat lovers is the suckling pig roast of Porchetta di Maiale, which is cooked at a low temperature of 85°C in the oven for 4 hours to yield tender, succulent and moist meat. This is a personal favourite!
Seafood lovers can look forward to the Whole Yellow Fin Tuna fiesta, where you can choose to enjoy as a sashimi or pan-seared. Feed your stomachs generously with fresh oysters such as Belon, Fines de Claire and Tsarskaya, as well as lobsters.
Save room for homemade signature festive desserts such as the Passion Fruit and Chocolate Panettone, the Opera Di Natale Log Cake, and the Pistachio and Cherries Christmas Tree Macarons.
Contemporary Twist to Festive Italian Flavours at il Cielo
Christmas Eve & Christmas Day Dinner (24 & 25 December, 7pm): $198++ per person
New Year’s Eve Dinner (31 December, 7pm): $248++ per person
Enjoy festive celebrations with a scenic city view on the rooftop at il Cielo with innovative fusion flavours as Italian Chef Omar Gabriele Bernardi introduces a unique twist to the Italian festive dining experience.
Dishes available on Christmas Eve and Christmas Day include Red Prawns on the Rock with Oranges & Smoked Eel, Truffle & Saffron Tortellini, Roasted Baccala Fillet served with Polenta and hints of Bagna Cauda, and Guinea Fowl served with chestnuts and foie gras.
On the night of New Year’s Eve, Chef Bernardi introduces an unconventional pairing of veal with sea urchin. Other highlights include the Turbot served with Carabinero Prawns and the Black Angus Brisket served with Truffle & Barolo Sauce.
For reservations or enquiries, contact or email .
581 Orchard Road