Lifestyle / Gastronomy

Distant Delicacies

The idea of wrapping up the year with a bang is universal. A quintessential component in year-end celebrations is food, and upon closer inspection, a kaleidoscope of intriguing traditions from all corners of the globe unfolds past a guise of meagre finger foods. From East to West, take a gastronomical gander at the celebratory rites […]

Dec 21, 2018 | By Staff Writer

The idea of wrapping up the year with a bang is universal. A quintessential component in year-end celebrations is food, and upon closer inspection, a kaleidoscope of intriguing traditions from all corners of the globe unfolds past a guise of meagre finger foods. From East to West, take a gastronomical gander at the celebratory rites and rituals that commemorate the year’s end, then chow down in the comforts of sunny Singapore. After all, the world is indeed one’s oyster.

Burnt Ends

For the Australians, it is the heat of a simmering barbeque that signals the cheer of end-of-year parties. After riding through the frigid winds of winter, who could blame them for turning to the warmth of the trusty barbie? Cue Burnt Ends – a modern Michelin-starred Australian restaurant that let the 17,000-degree cinders from custom-made grills singe their meats to perfection. The Burnt Ends Sanger is a must-try, savoury pulled pork shoulder topped with refreshing coleslaw and chipotle aioli sandwiched between two soft brioche buns, while the Flat Iron Beef Flank with Burnt Onion sprinkled with pearls of bone marrow is a tender treat that should not be missed. Complete the meaty triumvirate with the restaurant’s succulent 75 Day Dry Aged Wagyu to satisfy the carnivore within.

Garibaldi Italian Restaurant & Bar

When the Italians sit around the table for Christmas Eve’s meal, called La Vigilia, they shun meat during giorno di magro, otherwise known as the day of abstinence. Dubbed the Feast of the Seven Fishes, with seven representing a theme of completion within the Bible, Italians enjoy the night before Christmas with a plethora of seafood dishes. Hailing from Brescia, Italy, executive chef Roberto Galetti is no stranger when it comes to preparing fish and shellfish alike. Garibaldi’s signature Capelli d’Angelo con Ostriche e Caviale (Cold Angel’s Hair Pasta with Fresh Oyster and Carelian Caviar) is cooked al dente with a dash of umami. Also part of the restaurant’s extolled menu is the deliciously grilled Sogliola (Whole Grilled Dover Sole with Mediterranean Sauce) and the Linguine Lobster that melts in one’s mouth, courtesy of the deep blue.

This article was written by Khoo Yong Hao. Read the full story at www.mens-folio.com here.


 
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