Hi there<\/p>\n

Christmas Menu for Olive Tree Intercontinental Hotel \ud83d\ude42 Christmas Eve, High Tea Buffet, etc. \ud83d\ude42<\/p>\n

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Christmas Eve International Buffet Dinner Menu<\/strong>
\n24 December 2012<\/strong>
\n6.30p.m. to 10.30p.m.
\n$128++ per person (with a glass of Champagne or Christmas Cocktail)
\n$108++ per person (with a glass of Soft Drinks & Juices)
\n$68++ per Child (7-12 years old)
\n$35++ per Child (six years old & below without accompanying adult)
\nChild (six years old & below with every paying adult) dines free<\/p>\n

Seafood on Ice Gallery
\nChilled Tiger Prawns, Mussels, Spanner Crab, Scallops on Half Shell
\n\u201cLive\u201d Tasmania Oyster, Boston Lobster, Pacific Clams, Alaska King Crab
\nServed With Condiments of Cocktail, Hot Sauce, Shallot Vingrette<\/p>\n

\nCold Selections
\nCharcuterie Platter Of Butcher
\nTuna Tartar Mayonnaise with Roasted Capsicum
\nHoney Glazed Ham & Ricotta Cheese Tartar
\nPrawn With Tomato Coulis, Arugula & Frisee Salad
\nSmoked Salmon Wrapped Asparagus & Horseradish Cream
\nFoie Gras Pate, Garlic Herb Toast
\nSushi & Sashimi
\nSelection of Freshly Prepared Nigri Sushi & Maki, Japanese Cha Soba Noodles
\nSashimi of Sake, Maguro, Mekajiki Toro, Tako,
\n(Shoyu, Wasabi, Pickled Ginger)
\nSalad Bar
\nGallery of Imported Greens
\n(Red Oak Lettuce, Endives, Romaine, Baby Spinach, Arugula, Yellow Frisee)
\n(Asian, Balsamic, Citrus, Thousand Island, Caesar, French Dressings)
\n(Anchovies, Grated Parmesan, Garlic Croutons, Cherry Tomatoes, Sundried, Corn Kennel)
\n(Walnut, Pistachio, Hazelnut, Almond, Cashew nut, Pine nut)
\nBakery
\nSelection of Bread Rolls & Loaves
\nCheese Twist, Lavosh
\nButter & Margarine
\nSoup
\nBisque Of Crustacean
\nImperial Braised Seafood Soup
\nAsian Wok
\nCantonese Fried Rice With Conpoy
\nBalinese Roast Chicken
\nSpinach With Braised Baby Abalone
\nSingapore Signature Sri Lanka Chili Crab
\nSteam Promfet \u201c Teochew\u201d Style
\nStir Fry King Prawn In Black peppercorn Sauce
\nWestern Pan
\nWilliam Potato
\nGrilled Chicken Breast, Basil Garlic Tomato
\nQuick Braised Seared Angus Beef Medallion, Port Wine Reduction
\nPan Fried Fillet Of Cod In Citrus Beurre Blanc
\nSaut\u00e9ed Seasonal Vegetables with Almond Flakes
\nApricot Lamb Rack On Caponata Capsicum
\nFestive Carving Station
\nRoasted Whole Turkey, Chest Nut Stuffing
\nHoney Glaze Ham Infused With Cloves
\nWith Cranberry Sauce, Pineapple Chutney, Giblet Gravy
\nPasta Station
\nChoice of Spaghetti, Linguini, Penne with Tomato or Cream Sauce
\nSelection of Toppings
\nAward Winning Cheese Board
\nVarieties of Selected Cheese Served with Dried Fruits, Crackers, Grapes
\nDesserts
\nAssorted Tropical Slice Fruits
\nAssorted Nonya Kueh
\nPeranakan \u201cChendol\u201d With Shaved Ice
\nClassic Pannetone
\nGingerbread Cr\u00e8me Brulee
\nCognac Eggnog Verrine, Citrus Segment
\nStrawberry Rhubarb in Glass
\nBlueberry Panna Cotta
\nTraditional English Fruit Cake
\nYule Vanilla Log Cake
\nYule Blueberry Chocolate Log Cake
\nChestnut & Pear Custard Tart
\nWhite Chocolate Mousse & Almond Nougatine
\nHot Dessert
\nBread & Butter Pudding with Cranberries & Chocolate
\nDark Glutinous Rice, Fresh Coconut Cream\u201d Pulut Hitam\u201d
\nChocolate Lover\u2019s Fountain
\nIndulge With Your Favorite Choice Of
\nStrawberry, Mini Doughnut, Marshmallow, Cookies, Seasonal Fruits
\nIce Cream Station
\nSelection of Ice Cream & Sorbets with Assortment of Toppings
\nChocolate Souffle, Ginger Spice Ice Cream
\n***The above menu is subject to change due to product availability & Chef\u2019s
\ncreations***<\/p>\n

*********************************************<\/p>\n

Christmas Eve International Buffet Lunch<\/strong>
\n24 December 2012<\/strong>
\n12 p.m. to 2.30 p.m.
\n$55++ per person ((with a glass of Soft Drinks & Juices)
\n$35++ per Child (7-12 years old)
\n$10++ per Child (six years old & below without accompanying adult)
\nChild (six years old & below with every paying adult) dines free
\n1
\nSeafood on Ice Gallery
\nChilled Tiger Prawns, Mussels, Spanner Crab, Scallops on Half Shell
\n\u201cLive\u201d Tasmania Oyster, Boston Lobster, Pacific Clams
\nServed With Condiments of Cocktail, Hot Sauce, Shallot Vingrette
\nCold Selections
\nTuna Tartar Mayonnaise with Roasted Capsicum
\nHoney Glazed Ham & Ricotta Cheese Tartar
\nPrawn With Tomato Coulis, Arugula & Frisee Salad
\nSmoked Salmon Wrapped Asparagus & Horseradish Cream
\nSushi & Sashimi
\nSelection of Freshly Prepared Nigri Sushi & Maki, Japanese Cha Soba Noodles
\nSashimi of Sake, Maguro, Mekajiki Toro, Tako,
\n(Shoyu, Wasabi, Pickled Ginger)
\nSalad Bar
\nGallery of Imported Greens
\n(Red Oak Lettuce, Endives, Romaine, Baby Spinach, Arugula, Yellow Frisee)
\n(Asian, Balsamic, Citrus, Thousand Island, Caesar, French Dressings)
\n(Anchovies, Grated Parmesan, Garlic Croutons, Cherry Tomatoes, Sundried, Corn Kennel)
\n(Walnut, Pistachio, Hazelnut, Almond, Cashew nut, Pine nut)
\nBakery
\nSelection of Bread Rolls & Loaves
\nCheese Twist, Lavosh
\nButter & Margarine
\nSoup
\nFrench Onion Soup
\nBraised Seafood, Fish Maw Soup
\nAsian Wok
\nStir Fried Ee Fu Noodles
\nOven Baked Char Siew Chicken
\nNonya Braised Vegetables
\nOriental Style Stew Pig Trotters
\nCurry Assam Fish Fillet with Brinjal & Okra
\nOatmeal Prawn
\nWestern Pan
\nOlive Saffron Tomato Flavored Rice
\nSeafood Skewer & Mushroom Butter Sauce
\nBraised Oyster Blade Beef, Baby Onion, Celery
\nConfit of Duck Leg, Saut\u00e9ed Onion, Red Wine Reduction
\nSaut\u00e9ed Seasonal Vegetables with Almond Flakes
\nBaked Sole Bonne Femme Stuffed Spinach
\nFestive Carving Station
\nRoasted Whole Turkey, Chest Nut Stuffing
\nHoney Glaze Ham Infused With Cloves
\nWith Cranberry Sauce, Pineapple Chutney, Giblet Gravy
\nPasta Station
\nChoice of Spaghetti, Linguini, Penne with Tomato or Cream Sauce
\nSelection of Toppings
\nAward Winning Cheese Board
\nVarieties of Selected Cheese Served with Dried Fruits, Crackers, Grapes
\nDesserts
\nAssorted Tropical Slice Fruits
\nAssorted Nonya Kueh
\nPeranakan \u201cChendol\u201d With Shaved Ice
\nClassic Pannetone
\nGingerbread Cr\u00e8me Brulee
\nCognac Eggnog Verrine, Citrus Segment
\nStrawberry Rhubarb in Glass
\nBlueberry Panna Cotta
\nTraditional English Fruit Cake
\nYule Vanilla Log Cake
\nYule Blueberry Chocolate Log Cake
\nChestnut & Pear Custard Tart
\nWhite Chocolate Mousse & Almond Nougatine
\nHot Dessert
\nBread & Butter Pudding with Cranberries & Chocolate
\nDark Glutinous Rice, Fresh Coconut Cream\u201d Pulut Hitam\u201d
\nChocolate Lover\u2019s Fountain
\nIndulge With Your Favorite Choice Of
\nStrawberry, Mini Doughnut, Mash mellow, Cookies, Seasonal Fruits
\nIce Cream Station
\nSelection of Ice Cream & Sorbets with Assortment of Toppings
\n***The above menu is subject to change due to product availability & Chef\u2019s
\ncreations***<\/p>\n

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Christmas Day International Buffet Dinner Menu<\/strong>
\n25 December 2012<\/strong>
\n7p.m. to 10.30p.m.
\n$108++ per person (with a glass of Champagne)
\n$98++ per person (with a glass of Soft Drinks or Juices)
\n$48++ per Child (7-12 years old)
\n$10++ per Child (six years old & below without accompanying adult)
\nChild (six years old & below with every paying adult) dines free
\n1
\nSeafood on Ice Gallery
\nChilled Tiger Prawns, Mussels, Spanner Crab, Scallops on Half Shell
\n\u201cLive\u201d Tasmania Oyster, Boston Lobster, Pacific Clams, Alaska King Crab
\nServed With Condiments of Cocktail, Hot Sauce, Shallot Vingrette
\nCold Selections
\nCharcuterie Platter Of Butcher
\nTuna Tartar Mayonnaise with Roasted Capsicum
\nHoney Glazed Ham & Ricotta Cheese Tartar
\nPrawn With Tomato Coulis, Arugula & Frisee Salad
\nSmoked Salmon Wrapped Asparagus & Horseradish Cream
\nSushi & Sashimi
\nSelection of Freshly Prepared Nigri Sushi & Maki, Japanese Cha Soba Noodles
\nSashimi of Sake, Maguro, Mekajiki Toro, Tako,
\n(Shoyu, Wasabi, Pickled Ginger)
\nSalad Bar
\nGallery of Imported Greens
\n(Red Oak Lettuce, Endives, Romaine, Baby Spinach, Arugula, Yellow Frisee)
\n(Asian, Balsamic, Citrus, Thousand Island, Caesar, French Dressings)
\n(Anchovies, Grated Parmesan, Garlic Croutons, Cherry Tomatoes, Sundries, Corn Kennel)
\n(Walnut, Pistachio, Hazelnut, Almond, Cashew nut, Pine nut)
\nBakery
\nSelection of Bread Rolls & Loaves
\nCheese Twist, Lavosh
\nButter & Margarine
\nSoup
\nBisque Of Crustacean
\nImperial Braised Seafood Soup
\nAsian Wok
\nCantonese Fried Rice With Conpoy
\nBalinese Roast Chicken
\nSpinach With Braised Baby Abalone
\nSingapore Signature Sri Lanka Chilli Crab
\nSteam Promfet \u201c Teochew\u201d Style
\nStir Fry King Prawn In Black peppercorn Sauce
\nWestern Pan
\nWilliam Potato
\nGrilled Chicken Breast, Basil Garlic Tomato
\nQuick Braised Seared Angus Beef Medallion, Port Wine Reduction
\nPan Fried Fillet Of Cod In Citrus Beurre Blanc
\nSaut\u00e9ed Seasonal Vegetables with Almond Flakes
\nApricot Lamb Rack On Caponata Capsicum
\nFestive Carving Station
\nRoasted Whole Turkey, Chest Nut Stuffing
\nWith Cranberry Sauce, Pineapple Chutney, Giblet Gravy
\nPasta Station
\nChoice of Spaghetti, Linguini, Penne with Tomato or Cream Sauce
\nSelection of Toppings
\nAward Winning Cheese Board
\nVarieties of Selected Cheese Served with Dried Fruits, Crackers, Grapes
\nDesserts
\nAssorted Tropical Slice Fruits
\nAssorted Nonya Kueh
\nPeranakan \u201cChendol\u201d With Shaved Ice
\nClassic Pannetone
\nGingerbread Cr\u00e8me Brulee
\nCognac Eggnog Verrine, Citrus Segment
\nStrawberry Rhubarb in Glass
\nBlueberry Panna Cotta
\nTraditional English Fruit Cake
\nYule Vanilla Log Cake
\nYule Blueberry Chocolate Log Cake
\nChestnut & Pear Custard Tart
\nWhite Chocolate Mousse & Almond Nougatine
\nHot Dessert
\nBread & Butter Pudding with Cranberries & Chocolate
\nChocolate Lover\u2019s Fountain
\nIndulge With Your Favorite Choice Of
\nStrawberry, Mini Doughnut, Mash mellow, Cookies, Seasonal Fruits
\nIce Cream Station
\nSelection of Ice Cream & Sorbets with Assortment of Toppings
\n***The above menu is subject to change due to product availability & Chef\u2019s
\ncreations***<\/p>\n

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&<\/p>\n

Christmas Day International Buffet High Tea
\n25 December 2012
\n12.30 p.m. to 4 p.m.
\n$65++ per person (Free flow of Juices)
\n$45++ per Child (7-12 years old)
\n$10++ per Child (six years old & below without accompanying adult)
\nChild (six years old & below with every paying adult) dines free<\/p>\n

Gallery Of Crustacean on Ice
\nFreshly Shucked \u201cLive\u201d Oysters
\nChilean Scallops on Half Shell with Roe
\nBoston Lobster Claw
\nPoached Clams
\nAustralian Coastal Black Mussels
\nChilled Appetizers
\nSingapore Rojak
\nAssorted Butcher\u2019s Meat Platter
\nSeafood Dough Fritters Tossed Sweeten Mayonnaise
\nSpicy Topshell Onion Salad
\nMarinated Jellyfish With Sesame
\nSushi & Sashimi
\nSelection of Freshly Prepared Nigri Sushi & Maki, Japanese Cha Soba Noodles
\nSashimi of Sake, Maguro, Mekajiki Toro, Tako,
\n(Shoyu, Wasabi, Pickled Ginger)
\nBouquet of Green Leaves & Crudities
\nArugula, Mesclun, Butter Lettuce, Vein Tomato, Celery, Carrots, Cucumber Batons,
\nSundries Tomato, Kalamata Olives, Feta Cheese, Marinated Capsicum.
\nBaker\u2019s Oven
\nSelection of Rolls & Loaves
\nHot Soup
\nForest Mushroom
\nSuperior Broth of Crabmeat & Shredded Chicken
\nDim Sum
\nPrawn & Mushroom Shao Mai
\nScallop Crystal Dumpling
\nPork Char Siew Bao
\nVegetarian Turnip Dumpling
\nThe West Chaffers
\nSpanish Paella Rice with Seafood & Herbs
\nGrilled Lamb, Vegetable Ratatouille & Thyme Gravy
\nOven Baked Sea bass, Charred Leek, Teriyaki Glaze
\nRoasted Leg of Poulet, Confit Shallot Garlic Jus
\nPork Bratwurst Sausage with French Mustard
\nPoached Field Vegetables in Butter Broth
\nThe Asian Chaffers
\nDried Shrimp Flavored Yam Rice
\nRoast Cantonese Duck with Plum Dip
\nWok Fried Baby Kalian with Mushroom
\nDeep Fried Hokkien \u201cNgo Hiang\u201d With Sweet Sauce
\nLemak Curry Fishcake
\nBeef Rendang
\nButcher\u2019s Carving
\nOven Roasted Turkey With Traditional Stuffing
\nGilbet Gravy, Cranberry Sauce
\nChef\u2019s Ala Minute
\nCarrot Cake
\nMade To Order Local Style Carrot Cake With Egg, Preserved Turnip, Shrimp
\nNoodle Bar
\nNonya Laksa
\nWith Prawns, Fishcake, Cockles In Thick Coconut Gravy
\nIndian Corner
\nMalai Kebab Chicken
\nVegetables Kumar Masala
\nGarlic Nann
\nAward Winning Cheese Board
\nVarieties of Selected Cheese Served with Dried Fruits, Crackers, Grapes
\nSweet Sugar Gallery
\nTropical & Seasonal Fresh Fruits
\nTraditional English Fruit Cake
\nYule Vanilla Log Cake
\nYule Blueberry Chocolate Log Cake
\nTartin Of Blackberries & Custard
\nToffee Nut Mousse Cake
\nSelection of Mini French Pastries
\nVarieties of Shooter Glass Dessert
\nAsian Sweets Temptation
\nIce Cream Station
\nSelection of Ice Cream & Sorbets with Assortment of Toppings
\n***The above menu is subject to change due to product availability & Chef\u2019s
\ncreations***<\/p>\n

Have a wonderful & merry christmas~!<\/p>\n

CHRISTMAS BUFFET MENU SINGAPORE 2012 – OLIVE TREE INTERCONTINENTAL HOTEL CHRISTMAS BUFFET MENU<\/strong><\/p>\n

Location : Intercontinental Hotel, 80 Middle Road Singapore 188966<\/em><\/p>\n

Tel : 63387600<\/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

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Hi there Christmas Menu for Olive Tree Intercontinental Hotel \ud83d\ude42 Christmas Eve, High Tea Buffet, etc. \ud83d\ude42 Christmas Eve International Buffet Dinner Menu 24 December 2012 6.30p.m. to 10.30p.m. $128++ per person (with a glass of Champagne or Christmas Cocktail) $108++ per person (with a glass of Soft Drinks & Juices) $68++ per Child (7-12 … Continue reading CHRISTMAS BUFFET MENU SINGAPORE 2012 – OLIVE TREE INTERCONTINENTAL HOTEL CHRISTMAS BUFFET MENU<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[576,552],"tags":[4668,4665,4666,4667,4705,4669],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12808"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=12808"}],"version-history":[{"count":5,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12808\/revisions"}],"predecessor-version":[{"id":12874,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/12808\/revisions\/12874"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=12808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=12808"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=12808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}