Full review on http://dairycream.blogspot.sg/2014/12/crowne-plaza-changi-airport-festive.html
The highlight of the yuletide buffet dinner is none other than the Festive Baked Turkey with Angelica Root, a unique creation by Chef Andrew who likes to infuse an oriental touch to Western cuisine and vice versa. Rubbed with Angelica Root powder, this massive 5-kg turkey is probably the most nourishing version I've ever had.
Fusion cooking here never quite lapsed into outlandishness as the Sweet Potato Marshmallow Gratin proved another experimental success. Another surprise was the Pan-Seared Scallops which might looked like those steamed garlic versions typically served at Chinese dining restaurants.
Desserts The Yuzu log cake is composed on a smooth buttery Varlhona Dulce mousse which tasted unexpectedly light since it was inspired from milk jam, but I am contented with the sweetness and the subtly bitter yuzu gelee. Nonetheless, the hazelnut dacquoise was in a bit of excess compared to the thin feuilettine rested atop that delivered very little crunch.
The Eggnog Pannacotta is spiked with Martell brandy. Every mouthful is magically light, creamy without being too rich or boozy, with subtle waves of lemongrass fragrance that envelops the palates.