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| Festive at Ginger |
Create festive moments at Ginger with the culinary creation from the new Executive Chef Vincent Aw and his culinary team
The year festive highlights at Ginger, includes:
Traditional Roasted Turkey drizzled with Giblet Sauces and Cranberry Jus. I have to admit, this is one of the most tender and succulent turkeys that I have tried. Our turkey was deboned and rolled, to make it easier for cutting. The giblet sauce is just awesome, rich and bursting with flavour, almost like blended foie gras. Yum Yum.
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| Traditional Roasted Turkey drizzled with Giblet Sauces and Cranberry Jus |
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| Bean Sprouts, Baby Carrots and Bacon |
Honey-glazed Ham accompanied by Oriental Salsa. The combination of sweet and salty in a Christmas Ham is always an attractive proposition. The ham is still slightly rich and meaty; however, the salsa sauce really balances up this dish. It is also good when eaten with grilled pineapple, reminds me of Brazilian churrasco.
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| Honey-glazed Ham accompanied by Oriental Salsa |
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| Honey Chestnut |
Herb Crusted Roast Sirloin Beef. Simply delicious and unpretentious. It is roasted close to rare instead of medium rare, the beef is meaty but juicy. Since sirloin has less fat compare to rib eye, it is better to roast it this way so it retains the juiciness in the flesh.
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| Herb Crusted Roast Sirloin Beef. |
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| Herb Crusted Roast Sirloin Beef. |
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| The Ham, Turkey and Beef |
Grilled Scallop with Yuzu and Shoyu. These plump and juicy scallops are not to be missed. Basked with yuzu and shoyu, it brought up the sweetness of the scallops nicely.
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| Grilled Scallop with Yuzu and Shoyu. |
Rock Lobsters Bouillabaisse. The lobsters are juicy and succulent, while the bouillabaisse broth is just amazing. Thick, robust and extracted the essence of the lobster nicely. Feels like an exquisite lobster bisque. During the tasting, they also serve Lobster with Superior Stock, the lobster and stock are equally mesmerising.
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| Rock Lobsters Bouillabaisse |
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| Rock Lobster |
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| Lobster with Superior Stock |
Assorted Satays. Well marinated, juicy and perfectly grilled. You can taste the charred flavour externally, which seal the juice of the meat internally. The peanut sauce is rich and spicy, making you want to dip everything on the plate with the sauce.
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| Assorted Satays |
Singapore Chilli Crab with Fried mantou. Solid version of Chilli Crabs. The chef really throws in all the spices, including the chilli in making this dish. The spicy, thick and velvety egg chilli sauce penetrate into the crabs thoroughly and the gravy is just begging for you to polish it off with the fried mantou.
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| Singapore Chilli Crabs |
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| Fried Mantou |
Gula Melaka Log Cake with Coconut Flakes. The local version of Log Cake. The sponge cake is light and the fillings, especially attap seed really represents Singapore local desserts scene. Definitely unique, however it is very sweet.
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| Gula Melaka Log Cake with Coconut Flakes |
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| Assorted Christmas Desserts |
Overall, the Signature dishes for the festive dining at Ginger are definitely something that you can look forward to. On top of the star dishes above, the rest of the spread is commendable as well. So, if you are considering a location for your festive dining, Ginger should come into consideration as well.
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| Ginger Bread Cookies |
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| Chocolate Cake |
Festive Dining at Ginger Restaurant
When: 1 December 2018 to 1 January 2019.
Location: Ginger at PARKROYAL on Beach Road
Timing: Lunch 12.00 – 14.30; Dinner 18.00 – 22.00
Price:
Lunch, Mon – Fri: $58 per Adult, $29 per Child.
Lunch, Sat – Sun: $68 per Adult, $29 per Child.
Lunch, 24, 31 Dec 2018 and 1 Jan 2019: $68 per Adult, $34 per Child.
Lunch, 25 Dec 2018: $88 per Adult, $49 per Child.
Dinner, Mon – Thu: $78 per Adult, $39 per Child.
Dinner, Fri – Sun: $88 per Adult, $44 per Child.
Dinner, 24 and 31 Dec: $98 per Adult, $49 per Child
Dinner, 25 Dec: $88 per Adult, $44 per Child
Dinner, 1 Jan 2019: $68 per Adult, $34 per Child.
For Reservation:
Call: +65 6505 5710
Thank you very much for to the team at PARKROYAL on Beach Road for the tasting invitation.
Also making an appearance during our tasting session is Festive Pork Knuckle with Dried Chillies and Peppercorns. It is definitely not your traditional dishes, but for those who like sizzling aromatic spicy flavour. This dish is available for dine-in at Si Chuan Dou Hua at PARKROYAL on Beach Road and also for Festive Takeaway.
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| Festive Pork Knuckle with Dried Chillies and Peppercorns |
For more details you can contact dining.prsin@parkroyalhotels.com or at +65 6505 5710.
Food & Drinks: 7.5/10
Value: 7.25/10
Service: N/A (Tasting Event)
Ambiance: 7.75/10
Budget per Person: $51 - $80, $81 and Above
Ginger
7500 Beach Road
PARKROYAL on Beach Road, Singapore
Ground Floor
Singapore 199591
T: +65 6505 5710
IG: @Parkroyalbeachroad
OH:
Breakfast: 06.00 – 10.30
Lunch: 12.00 – 14.30
Dinner: 18.00 – 22.00
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