Nothing tells you that Christmas is here like getting Christmas carol songs stuck in your head or when your Instagram feed starts to get spammed with logcakes or turkeys. This year, Grand Hyatt delivers an array of signature festive delights ranging from nostalgic Christmas turkeys to exquisite takeaway goodies, hampers and dine-at-home menu.
The festive ala carte selection at Mezza 9 speaks of posh home cooking with classic yuletide ingredients at the core. Kick off the feasting with a heartwarming plate of Chestnut Salad ($18), tinkered with some unexpected ingredients such as lamb’s lettuce, frizzy and field mushrooms.
Then proceed to the next delight, Mason Egg ($26), a tri-layer construction of winter truffle flan, 65 degrees slow-cooked egg and potato walnut crostini. Submerged into a water bath, the temperature of the mason jar is monitored under vigilant eyes, only to be piped with truffled foam just before serving. The assemblies may be complex, but each ingredient justifies its place. The upper layer of espuma resembles marshmallow fluff, cushioned by a baked truffle pudding layer that tasted like a very light truffle chawanmushi.
Meanwhile, the cep velouté ($18) is a warm creamy soup that is not overpowered by the strong flavours of cep mushroom. Subtly sweet and earthy, it evokes a warm Autumn feel, lighten up with crunchy bits of pear, hazelnut chervil. 
For more lavish feasting at the buffet, try the show-stopping New Zealand sustainable king salmon. Baked in sea-salt crust herb filling, the fatty fish is ridiculously tender and fresh, with lemon sour cream to offset the richness. Simple but hugely comforting. (available for takeaway at $195++)
The sense of occasion gets more sparklesome when it comes to desserts. As a new creation, Caramel Chestnut Yule Log Cake ($68/kg) really got my heart; fluffy sponge rippled with not-too-sweet chestnut cream and fat, boozy cherries. Other unforgettable treats include the ultra-decadent Marou Artisanal Chocolate Mousse with Crispy Praline ($68/kg) and rustic, fruity Marzipan Stollen ($34/kg). These sweets definitely brought back fond memories of my christmas in Tokyo last year, when I had the honour and pleasure to join Grand Hyatt Tokyo's X'mas Preview.
As a cheese lover, I was fascinated to learn that the team has also specially arranged a selection of artisan cheese, perfect to go with the boozy Eggnog custard or tangy Spiced Malt Wine. Some new faces include the strong-smelling "Stinking Bishop", made during the monastic times in cave-like conditions; "Morbier", a cheese with a distinctive black line (made of ash) that runs through the middle.
Marou Artisanal Chocolate Mousse with Crispy Praline ($68/kg)
Truly a pastry connoisseur's fantasy with luxuriously smooth chocolate cream that united perfectly with the fine praline base. Interestingly, this is produced using a rare fairtrade chocolate brand MAROU, also widely known as the first single-origin artisanal chocolate company started by 2 French guys in Vietnam.
Truly a pastry connoisseur's fantasy with luxuriously smooth chocolate cream that united perfectly with the fine praline base. Interestingly, this is produced using a rare fairtrade chocolate brand MAROU, also widely known as the first single-origin artisanal chocolate company started by 2 French guys in Vietnam.
As a cheese lover, I was fascinated to learn that the team has also specially arranged a selection of artisan cheese, perfect to go with the boozy Eggnog custard or tangy Spiced Malt Wine. Some new faces include the strong-smelling "Stinking Bishop", made during the monastic times in cave-like conditions; "Morbier", a cheese with a distinctive black line (made of ash) that runs through the middle.
Assorted Pralines available at Santa's Shop
Christmas Cookies
Highlights such as the artisan cheese, whole Salmon, Christmas turkey and the tantalizing cakes are only part of the extensive list of gourmet that is available for takeaway. Ideal for twinkling Christmas gatherings or cosy homecoming dinners, they are highly popular so do place your order early with the Santa Shop online here starting from 17 November 2014 until 3 January 2015.
Perrier-Jouët Champagne Truffles 
For hampers and gifts to friends or business clients, you can also visit the Santa's Shop where you can customize your own festive hamper! I highly recommend the assortment of homemade Christmas Cookies (really excellent gems) and their indulgent festive pralines which are melt-in-your mouth wonders. But if you are those who wish to try a bit of everything, mark out your Christmas Eve, Christmas Day or New Year's Eve for the festive buffet at various restaurants in Grand Hyatt SG. And yes, did I forget to mention that there is a GRAND DESSERT buffet on the 31st December?
Joyeux Noel to you all.
Festive Dining at Grand Hyatt Singapore
10 Scotts Road (S) 228211
Click here for more festive dining details and pricings at 10 Scotts, Pete's Place, Oasis and Straits Kitchen
Visit here for online bookings or call +65 6732 1234
Visit here for online bookings or call +65 6732 1234
Place your takeaway orders at Santa's Shop here from 17 Nov to 3 Jan 2015
For enquiries and orders, please call +65 6734 6731 or email theshop.sg@hyatt.com.
All prices are subjected to prevailing government tax
Visit official festive page for details
For enquiries and orders, please call +65 6734 6731 or email theshop.sg@hyatt.com.
All prices are subjected to prevailing government tax
Visit official festive page for details
Ala Carte Menu
Available from 1-25 December 2014
Christmas Eve Buffet Dinner (Wed) 7pm – 11pm
SGD178 per person (with champagne)/ SGD128 per person / SGD98 per child (aged 7 to 12)
Christmas Day Brunch (Thur) 11:30 am – 3pm
SGD248 per person (with champagne)/ SGD188 per person/ SGD128 per child (aged 7 to 12)
New Year’s Eve Buffet Dinner (Wed) 7:30 pm – Midnight
Includes admission to the New Year’s Eve Countdown Party and Grand Dessert Buffet
SGD398 per person (Free-flowing champagne, red and white wines, soft drinks and selected juices) SGD198 per child/teenager (aged 7 to 17)
Special thanks to Sandee, Nicole and Grand Hyatt SG
Special thanks to Sandee, Nicole and Grand Hyatt SG
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