BAKERZIN | Well known for its trusted parade of sweet bites, Bakerzin has got some worthy roasts for takeaway. Its Christmas roast turkey (4.5-5kg, $138) can serve ten hungry stomachs, and it comes with homemade cranberry sauce, mushroom stuffing and assorted roasted garden vegetables. To serve it hot, simply do some light re-heating and you’re set. Available until 19 December, and do note that the last day for delivery is 21 December while the last day for collection is on Christmas Day. An early bird discount of 10 per cent for all online and store orders will apply till 10 December.
CARLTON HOTEL | Although they have a traditional roast turkey with chestnut stuffing and cranberry juice (4.5-5kg, $108) on offer, we recommend you try the slow-roasted tomahawk rib (2.2kg, $228); this new offering comes drizzled with red wine sauce and will make a worthy addition to the dinner table. For more variety, there is a honey-glazed ham with pineapple and raisin sauce (3-3.5kg, $238) as well. Orders need to be placed three days prior to collection date. Last day of order is 19 December while the final day of collection is on Christmas Day.
CROWNE PLAZA | Turkey lovers have a choice of two varieties available for takeaway. The butter-roasted turkey with maple glaze (5kg, $168) is generously filled with chestnut stuffing and served with giblet gravy, this easily feeds up to ten people. There's also the baked turkey with aromatic spices (5kg, $168), seasoned with Javanese peppercorns and filled with sweet basil. The latter is served with sides like brussels sprouts and parsnip hash. For a fiery finish, dip the meat into the accompanying piri piri sauce (African bird's eye chilli sauce). Buy before 20 December to get a 20 per cent discount. Available until 30 December at the Lobby Lounge.
DA PAOLO GASTRONOMIA | Get ready to fascinate your guests with a combination of four meats – the boneless sous-vide cooked turkey (4kg, $278) – stuffed with cotecchino sausage (sausage made with pork, fatback, and pork rind) and duck leg confit slices that are wrapped with a scrumptious slice of slow-roasted porchetta (Italian pork roast). This dish can easily feed ten guests. Da Paolo also has a boneless roast chicken (1.5kg, $98) that is filled with generous amounts of porcini mushrooms, cheese and chicken liver mousse. Available till 21 December and orders should be placed at least three working days in advance.
FOUR SEASONS HOTEL | Theirs is a festive takeaway menu crammed with options: the 10kg roast turkey served with cranberry sauce, turkey jus and filled with bread and chestnut stuffing ($238) is a safe bet that easily serves twenty guests. Other viable options will include the roast salmon fillet with basil pesto and confit vine-ripened cherry tomatoes (1.3kg, $138), and the spiral ham with pineapple raisin sauce and dijon mustard (3kg, $238). Available until 24 December, orders need to be placed three days in advance.
THE FULLERTON HOTEL | Executive chef Sandro Falbo flavours up a traditional turkey with a variety of spices and herbs, including cinnamon, juniper, freshly ground black pepper and bay leaves. His festive roast turkey (6-7kg, $228) is first brined for 24 hours, before being roasted over gradually increasing heat. This results in meat that is tender, juicy and full of flavour. Orders should be placed three days in advance, and it is available until 21 December.
GOODWOOD PARK HOTEL | Exemplary and distinctly different, the hotel rolls out fresh creations for the whole family to enjoy. The Asian-inspired baked turkey with vegetable rice, ginger and chilli ($188, serves eight to 12) is slow-baked in rock salt for two hours. The taste is further amplified with the addition of homemade chilli and ginger. Try also the turkey ngoh hiang ($28, serves eight). Available until 26 December at The Deli. Bookings can also be made online.
GRAND PARK CITY HALL | A fusion of traditional flavours with modern culinary techniques seem to be popular this year and Grand Park’s Asian-flavoured turkey with cumin and ground hazelnut sauce (5.5kg, $115.60) is one example. This feeds up to twelve people so you can order according to your party size. The glazed honey ham with lychee and chilli ($40.70 for 1kg) is another worthy option. Available until 30 December; an advanced booking of three days is required.
HOLIDAY INN SINGAPORE ATRIUM | Innovation is an intrinsic aspect of head chef Wong Fook Hoi’s creations. This year, he unveils a series of hearty dishes for the hotel’s Melting Pot Café. Takeaway a turkey with an innovative twist: it is a roast bird, with chestnut stuffing, and is laced with gingerbread spice and macadamia nuts ($120). Going the other way, the roast leg of lamb ($135) is paired with raan (a mix of cardamom, corriander, cinnamon, chilli and cloves) spice and mint chutney. Available between 20 and 29 December. Orders need to be placed three days in advance.
HOLIDAY INN SINGAPORE ORCHARD CITY CENTRE | Care for an adventurous Christmas party? Opt for a different type of turkey where guests can develop a new found appreciation for the traditional festive bird. Indian influences weigh heavily on the latest creations at Tandoor, in particular the tandoori turkey ($88, serves eight or ten) and turkey raan ($32, serves two). The former is marinated with Indian spices and served with cranberry chilli sauce, while the latter consists of turkey legs braised in a rich cinnamon-spiced turkey stoc, later topped with gravy. Available until 1 January 2014. Orders should be placed three days in advance.
INTERCONTINENTAL SINGAPORE | Executive chef Eric Neo pays homage to the hotel's Peranakan heritage with a delightfully local twist on the festive bird – the Nyonya assam chilli turkey (5kg, $140). The dish involves marinating the meat for 24 hours with lemongrass, chilli and tamarind before roasting. This is then served with a lemak (fatty-creamy) assam gravy and coconut-scented rice. Another worthy candidate is the Australian Angus roast beef striploin (4kg, $220), with its tender meat enhanced by red wine sauce and pommery mustard. Available until 25 December at the hotel lobby. Orders should be placed three days in advance.
MANDARIN ORCHARD | They do have a dependable traditional roast USA turkey (8kg, $218) accompanied with either giblets or cranberry sauce that guests can try this year. But for those looking for newer alternatives, try the roast sakura chicken with chestnut stuffing (seasoned with truffles, spices and herbs; 1.5-1.8kg, $108) or the roast Spanish suckling pig (3-4kg, $280). Available until 31 December. Orders need to be placed three days in advance.
MARINA MANDARIN | The festive spirit is evident at Marina Mandarin, with candies, cookies and a seven metre tall gingerbread house greeting you at the main lobby. For their festive takeaways, our top picks are the heritage Peranakan roast turkey (5kg, $148) that is marinated with Nyonya spices and stuffed with mushrooms. There is also the tempting baked salmon and prawn duxelle pie wrapped in puff pastry ($88, serves six). The latter is served with a truffle cream sauce. Available until 31 December. Orders need to be placed three days in advance.
SINGAPORE MARRIOTT HOTEL | With almost 50 festive dishes available for takeaway, there is something for all tastes on their festive menu. Our recommendations include a luxe version of the traditional turkey, with a chestnut and foie gras stuffing (serves 20; 9-10kg, $288). If that is not enough, add the bone-in rosemary-roasted lamb leg with mint flavoured demi glaze ($158 for 8-10 servings). Available until 25 December at the Forecourt Stall located at the hotel entrance. Orders need to be placed in advance.
SWISSOTEL, THE STAMFORD HOTEL | Add variety to your festive table with Mikuni's sushi and sashimi festive platter – a combination of the freshest premium tuna, salmon and kampachi sashimi, as well as a choice selection of nigiri and maki rolls ($360, serves six; $600, serves twelve). Swissotel also has the festive combination ($140, serves six) – a platter of cured and air-dried meats, foie gras mille-feuille with quince jelly, smoked Norwegian salmon, and even seared maguro (tuna). Available until 25 December. Orders need to be placed in advance.
PARKROYAL ON PICKERING | For a decadent Christmas Day meal, make your reservations for Lime's buffets; those who wish to eat at home, choose from their small, but sufficient takeaway menu. There is the roast turkey with chestnut stuffing ($168), a hefty portion that serves ten or twelve. Add-ons include the honey baked ham ($56). Available until 25 December. Orders should be placed three days in advance.
DOLCETTO BY BASILICO | Bring home a slice of Italian culinary luxury, with party-to-go packages for the festive season. Entertain your guests with the Menu Incenso (six course, including a 4.5kg turkey with chestnut and bread stuffing, vegetables, giblets and ctanberry sauce; $498, serves six or eight) or the Menu Oro (eight courses and two bottles of wine; $998, serves six or eight). The latter has the addition of premium dishes like a wagyu beef lasagna and giant porcini mushroom tortellini. Available until 1 January 2014. Orders should be placed three days in advance.
DÉLIFRANCE | Apart from the long-standing and seasonal creative sweet treats on offer, this bakery also has an affordable roasts menu for the festive season. The traditional roast turkey (stuffed with chestnut and served with cranberry sauce and chicken gravy; 4.4kg-5.3kg, $88) is one example – easy on the wallet and hefty enough for ten stomachs. For lovers of lamb, the roast New Zealand leg of lamb (2.2kg, $88) delivers a fresh satisfaction topped with herbs and rosemary sauce. Available until 20 December (last day of order), while the final day for collection is 31 December.