Hi there<\/p>\n

Looking for somewhere that does not only cater purely on Christmas menu but with some local flavour, check out Straits Cafe at Hotel Rendezvous Christmas Buffet Menu. \ud83d\ude42<\/p>\n

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Straits Caf\u00e9 <\/strong>
\nChristmas Eve Buffet Dinner Menu <\/strong>
\nSEAFOOD ON ICE BAR
\nChilled tiger prawn with spicy curried mayonnaise.
\nSnow crab with chinese herbs.
\nChilled Boston lobster
\nHalf shell green mussel with cocktail sauce
\nChilled spanner crab with green chili dip.<\/p>\n

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CHEFS ON SHOWSMANSHIP COUNTER 1
\nFreshly open Canadian oyster display with mignonette dip.
\nSashimi of swordfish, salmon & poached tako with condiment.<\/p>\n

COMBINATION OFJAPANESE SUSHI, CHILLED NOODLE & TOU FU.
\nCalifornia maki & sushi served with wasabi, pink pickle ginger & kikoman dip.
\nChilled japanese noodle served with smoked chicken, unagi & condiment.<\/p>\n

SALAD BAR COUNTER
\nChoice of garden green salad with condiment & dressing.
\n(olives, cherry tomato, gherkin, capers, onion ring,
\nherbs vinaigrette, thousand island, honey mustard mayonnaise & raspberry dressing,
\naccompanied with assorted vegetable stick)<\/p>\n

COMPOUND SALAD CORNER.
\nAssorted seafood salad with spicy peanut dressing.
\nBlack forest ham & honey baked ham with caramelize pineapple.
\nBaby ovolini cheese with trio of whole olives, sun dried tomato & oregano.
\nTrio of pasta with grilled sausage.
\nPotato with avocado yogurt dressing.
\nGrilled asparagus topped with crust walnut and olive oil.
\nCannellini bean and lemon salad
\nCaramel pork with pink grapefruit & macadamia salad.
\nNicoise style salad with capers dressing.
\nSlow poached chicken roulade with cranberry compote.
\nSmoked duck breast with spicy orange glazed.
\nSpicy eggplant & chickpeas salad.<\/p>\n

ORIENTAL STYLE COLD PLATTER
\nMarinated jellyfish, seasoned baby octopus and drunken chicken roll.<\/p>\n

LOCAL HAWKER STALL COUNTER = ROJAK
\nChinese croissant, tau pok, pineapple, cucumber, mung kwang, kang Kong,
\nbean sprouts, grated peanut, chili paste, calamansi and rojak sau<\/p>\n

POPIAH & KUEH PIE TEE COUNTER
\nBraised mung kwang, grated eggs, bean sprouts, coriander, grated peanut,
\nCucumber strips, chili paste, baby shrimps & sweet sauce<\/p>\n

Straits Caf\u00e9 @ Rendezvous
\nChristmas Eve Buffet Dinner Menu
\nCHEF ON SHOW NOODLE STATION
\nAuthentic laksa cooked from our chefs secret recipe
\n(fish cake, bean sprout, tau pok, prawn, eggs, sambal chili and laksa leaves)<\/p>\n

VARIETY OF TIM SUM SPREAD
\nSteamed\u00a0 lobster dumpling and char siew pow<\/p>\n

ORDER TO MADE ROTI PRATA COUNTER
\nFlat bread served plain, egg, fish, chicken & dhal curry in clay pot.<\/p>\n

SIZZLING BBQ COUNTER
\nGrilled scampi, whole dover sole, Indian tikka beef & baked escargot
\nWith herb butter in shell.
\n(corn kernel, french beans, asparagus, zucchini, cherry tomato &
\nhollandaise sauce)<\/p>\n

SOUP STATION
\nChicken herbal soup
\nButter nut squash with cooked chestnut & croutons<\/p>\n

FESTIVE SEASON MEAT CARVING STATION = HEATING LAMP
\nRoasted whole marinated turkey with chestnut stuffing, cranberry sauce,
\nGravy and grilled vegetables.
\nOven baked gammon ham with cinnamon and pineapple gravy.
\nRoasted prime ribs with red wine shallot jus.<\/p>\n

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CHRISTMAS SEASON DISHES & LOCAL DISHES SPREAD
\nFried squid with spicy broad bean sauce
\nBraised oxtail with mini onion & garden herbs
\nSteamed fish with ginger sweet plum sauce
\nBraised whole duck with berries and prunes
\nRoasted potato with capsicum
\nWok fry slipper lobster with chef sauce
\nOven baked fresh oyster with saffron cheese sauce
\nMutton masak merah
\nBraised pork belly ribs in marmite sauce
\nFried hong kong kai lan with sea asparagus
\nSteamed plain rice<\/p>\n

Straits Caf\u00e9
\nChristmas Eve Buffet Dinner Menu<\/p>\n

CHRISTMAS SEASON TEMPTATION COUNTER ONE
\nOrange flavor log cake
\nBlack current cream cheese log cake
\nCombination of Christmas cookies
\nChristmas stollen
\nBaked traditional mince pie
\nChristmas fruits cake<\/p>\n

DUO OF CHOCOLATE FOUNDTAIN WITH CONDIMENT
\nMarsh mallow, nacho & potato chips, grapes, honey melon & guava coated with dark rich melted chocolate.<\/p>\n

CHEFS SPECAILTY
\nExotic durian fudge cake
\nDurian puff & durian eclair
\nDurian pengat in shooter glass
\nDurian crepes<\/p>\n

DESSERT SPREAD COUNTER TWO
\nChoices of homemade macaroon.
\nTutti fruity
\nParadiso
\nOreo chocolate peppermint
\nMixed berries compote in mini shooter glass
\nOrange gelee
\nTanzanie in mini shooter glass
\nWARM DESSERT
\nDeep fried banana fritter with vanilla sauce<\/p>\n

HOT DESSERT
\nGreen bean and lotus seed soup<\/p>\n

Choice of gelato ice cream with condiment<\/p>\n

Slice fruits platter
\nconsist of watermelon, pineapple, honey dew & papaya.<\/p>\n

Price : $75++ for Adult \/ $44.50++ for Child<\/p>\n

Have a Wonderful & Merry Christmas~!<\/p>\n

CHRISTMAS BUFFET MENU SINGAPORE 2012 – HOTEL RENDEZVOUS STRAITS CAFE MENU<\/strong><\/p>\n

Locations : Straits Cafe @ Rendezvous 9 Bras Basah Road Level 1 Rendezvous Hotel<\/em><\/p>\n

Tel: 63360220<\/em><\/p>\n

For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n

Cheers,<\/p>\n

Dawn<\/p>\n