Who needs a reason to party when you have Christmas peeking round the
corner? On the evening of 4 November, special guests and readers of SALT
were invited to a gourmet soirée hosted by European restaurant-wine bar
Winestone at Mercure Singapore on Stevens. The occasion: an early-bird
preview of Winestone’s Christmas and New Year festive menus.
In true COVID-19 style, the guest list had to be curtailed to a maximum of
five guests per table. Still, social distancing did little to dampen the festive
mood, not with catchy jingles playing in the background and the dining
hall elegantly decked out for the holidays. After some tête-à-tête over
bubbly aperitifs, the convivial dinner kicked off with refreshing salads and a
savoury seafood bisque – piquant teasers to whet guests’ appetites for the
delectable evening ahead.
Head Chef Eugene Li and his team showed off their culinary chops with
aplomb, dishing up increasingly lavish and hearty portions of Winestone
classics and festive specials. Oven-baked pizzas, fresh prawn rigatoni,
succulent meat platters... every dish was met with rousing approval by
happy guests. Chef Li, being a deft hand at epicurean roasts, even breathed
new life into clichéd fare such as roasted turkey and honey-baked smoked
ham, elevating them with inspired touches of beautifully-roasted garden
vegetables and pineapple raisin sauce.
As the food and drinks flowed freely, so did the conversations and laughter.
By the end of the night, guests were so well-fed and watered, they couldn’t
wait to return for more festivities at Winestone – virus or no, for ’tis the
season to be jolly!