Sheraton Towers Singapore – The Dining Room Festive Celebrations 2025

by | Nov 29, 2025 | Uncategorized | 0 comments

Overview

The Dining Room at Sheraton Towers Singapore transforms into a festive wonderland this December 2025, offering an extravagant buffet experience that masterfully balances traditional holiday classics with contemporary Asian-inspired innovations. Located on Level 1 at 39 Scotts Road, this establishment delivers a premium dining experience that caters to both traditionalists and adventurous gourmands.

Location: Level 1, Sheraton Towers Singapore, 39 Scotts Road, Singapore 228230
Nearest MRT: Newton (Downtown & North-South Line) – 5 minutes walk
Contact: +65 6839 5621 | [email protected]

Ambience & Atmosphere

The Dining Room exudes elegant sophistication during the festive season. The space maintains the hotel’s signature refined aesthetic while incorporating subtle holiday touches that enhance rather than overwhelm the dining experience. The atmosphere strikes an ideal balance between celebratory and intimate, making it equally suitable for family gatherings, corporate celebrations, or romantic dinners.

Key Ambience Features:

  • Spacious buffet layout allowing comfortable navigation even during peak hours
  • Well-lit food stations showcasing the culinary offerings
  • Outdoor BBQ station adding a lively, interactive element
  • Contemporary hotel dining aesthetic with festive seasonal accents
  • Professional service with attentive à la minute preparations at select stations

The ambience encourages leisurely dining, with the buffet spread designed to invite exploration while maintaining an upscale atmosphere befitting a premier hotel establishment.

Complete Menu Analysis

CARVING STATION

1. Oven-Roasted Christmas Turkey

The Quintessential Classic

The star of any festive spread, this turkey exemplifies technical excellence. The golden-brown skin achieves that coveted balance between crispy exterior and moisture retention, while the meat remains succulent and tender throughout. This is traditional holiday cooking executed at the highest level.

Flavor Profile: Savory, herbaceous, with subtle butter notes
Texture: Crispy skin, tender juicy meat
Pairing Suggestions: Cranberry sauce, gravy, roasted vegetables

2. BBQ Glazed Wagyu Rump

Premium Indulgence

The inclusion of wagyu elevates this carving station beyond typical buffet offerings. The BBQ glaze adds smoky-sweet complexity to the naturally rich, marbled beef. Each slice delivers the buttery texture and intense beef flavor characteristic of quality wagyu.

Flavor Profile: Rich, smoky-sweet, deeply beefy with caramelized notes
Texture: Tender with beautiful marbling
Pairing Suggestions: Horseradish cream, mustard, red wine jus

3. Citrus Tamarind-Glazed Semi Bone-in Gammon Ham

Tropical Brightness

This dish represents a thoughtful fusion approach. The citrus tamarind glaze brings Southeast Asian brightness to classic holiday ham, while the pineapple sauce adds fruity acidity that cuts through the meat’s richness. The semi bone-in preparation ensures optimal moisture and flavor.

Flavor Profile: Sweet-tart with citrus brightness, subtle tamarind tang
Texture: Tender, slightly firm with pleasant chew
Pairing Suggestions: Pineapple sauce (provided), mustard, pickles

PREMIUM HOT DISHES

4. Parmesan Herb-Crusted Maine Lobster

Luxurious Centerpiece

Fresh Maine lobster receives the gourmet treatment with a golden parmesan-herb crust that adds textural contrast and savory depth without overwhelming the sweet, delicate lobster meat. This dish exemplifies the buffet’s commitment to premium ingredients.

Flavor Profile: Sweet lobster, nutty parmesan, aromatic herbs
Texture: Tender lobster with crispy crust
Technical Excellence: Properly cooked lobster (not rubbery), balanced crust-to-meat ratio

5. Baked Brie En Croûte ⭐ REVIEWER’S FAVORITE

Decadent Highlight

Prepared à la minute, this dish demonstrates the kitchen’s dedication to quality service. The warm, molten brie achieves that perfect oozy consistency, enclosed in a lightly caramelized, flaky pastry exterior. Served on crusty toast with generous honey and nuts, it’s a textural and flavor masterpiece.

Flavor Profile: Creamy, nutty cheese with sweet honey and crunchy nuts
Texture: Molten interior, crispy exterior, multiple textural layers
Service Note: Made to order, ensuring optimal temperature and consistency

SEAFOOD SELECTION

6. Seafood on Ice

Ocean’s Bounty

A lavish display of chilled seafood showcasing freshness and variety. The “on ice” presentation not only maintains optimal temperature but creates visual drama at the buffet.

Typical Offerings May Include:

  • Fresh oysters
  • Prawns
  • Mussels
  • Crab
  • Other seasonal shellfish

Quality Indicators: Bright appearance, fresh ocean aroma, proper chilling

7. Sushi & Sashimi

Japanese Precision

The inclusion of Japanese offerings adds international diversity to the festive spread. Fresh fish prepared with proper technique demonstrates the kitchen’s range beyond Western holiday classics.

Expected Varieties:

  • Assorted nigiri sushi
  • Maki rolls
  • Premium sashimi cuts (salmon, tuna, yellowtail)
  • Accompaniments: wasabi, pickled ginger, soy sauce

ARTISANAL SELECTIONS

8. Cheese & Charcuterie Counter

European Sophistication

A fully stocked station featuring an impressive variety that elevates the buffet experience. This section allows guests to curate their own tasting plates.

Components:

  • Multiple cheese varieties (soft, hard, blue, aged)
  • Artisanal charcuterie (cured meats, salamis, pâtés)
  • Accompaniments: condiments, crackers, bread, fruits, nuts

Pairing Strategy: Mix textures and intensities, balance rich meats with acidic condiments

SALADS & FRESH OFFERINGS

9. Salad Bar

Garden Fresh

Beautifully plated salads alongside a vibrant selection of fresh greens provide lighter options and palate cleansers between richer courses.

Typical Components:

  • Mixed greens and specialty lettuces
  • Pre-composed salads
  • Fresh vegetables
  • Various dressings and toppings
  • Seasonal garnishes

ASIAN SPECIALTIES

10. Chinese & Asian Dishes

Cultural Diversity

The buffet recognizes Singapore’s multicultural context by including Asian specialties alongside Western holiday fare. This thoughtful inclusion makes the experience more accessible and appealing to local palates.

Possible Offerings:

  • Stir-fried dishes
  • Braised preparations
  • Rice and noodle options
  • Dim sum items
  • Asian-style vegetables

OUTDOOR EXPERIENCE

11. Outdoor BBQ Station

Interactive Excitement

The outdoor BBQ adds smoky, crowd-pleasing flavors and creates an engaging, interactive element. The live cooking adds entertainment value while delivering freshly grilled items.

Typical Offerings:

  • Grilled meats
  • BBQ skewers
  • Grilled seafood
  • Vegetables
  • Various marinades and sauces

DESSERT SELECTION

12. Panettone

Italian Christmas Classic

This traditional Italian sweet bread, studded with candied fruits and raisins, brings authentic European holiday tradition to the dessert spread.

Characteristics: Light, fluffy texture; subtle sweetness; dried fruit throughout
Serving Suggestion: Pairs beautifully with coffee or dessert wine

13. Almond Stollen

German Tradition

The German Christmas classic featuring marzipan and dried fruits, dusted with powdered sugar. Dense and rich, it’s meant to be savored in small portions.

Characteristics: Dense, rich; almond paste center; fruit and spice notes
Traditional Pairing: Hot tea or mulled wine

14. Christmas Fruit Cake

Timeless Holiday Favorite

A beautifully executed version of the holiday staple, rich with dried fruits and often enhanced with spirits for depth and preservation.

Characteristics: Dense, moist; heavily fruited; warm spice notes
Note: Quality execution makes all the difference with this classic

15. Spiced Pumpkin Meringue Tart

Creative Innovation

A contemporary take on pumpkin desserts, combining autumn spices with the lightness of meringue and the structure of a tart shell.

Flavor Profile: Sweet pumpkin with warm spices (cinnamon, nutmeg, ginger), balanced by airy meringue
Texture: Creamy filling, crisp tart shell, light meringue topping
Appeal: Familiar pumpkin pie flavors with refined presentation

16. White Forest

Modern Creation

A sophisticated reinterpretation of the classic Black Forest cake, featuring vanilla sponge and griottines cherries (cherries preserved in liqueur).

Components:

  • Vanilla sponge cake (replacing chocolate)
  • Griottines cherries (premium preserved cherries)
  • Cream elements
  • Possible white chocolate components

Innovation: Maintains the cherry focus while creating a lighter, more delicate profile

17. Crunchy Chocolate Praline Logcake

Crowd Pleaser

The traditional Yule log gets a textural upgrade with praline elements adding crunch to the creamy chocolate experience.

Flavor Profile: Rich chocolate with nutty praline, balanced sweetness
Texture: Smooth chocolate cream with crunchy praline pieces
Appeal: Classic holiday dessert with elevated execution

Featured Takeaway Item

Spicy Turmeric Coconut Turkey – $208

Bold Asian Reinterpretation

This innovative takeaway offering represents The Dining Room’s most adventurous festive creation, transforming the traditional Christmas turkey through the lens of Singapore Malay cuisine.

Complete Package Includes:

  • Whole turkey marinated and cooked with turmeric, bird’s eye chilli, and coconut milk
  • Tomato basmati rice
  • Green bean kerabu (traditional Malay salad)
  • Mung bean crackers

Flavor Analysis: The turmeric provides earthy, slightly bitter notes and a vibrant golden color. Bird’s eye chilli brings genuine heat, while coconut milk adds richness and helps temper the spice. This combination creates a warm, aromatic profile deeply rooted in Southeast Asian cooking traditions.

Cultural Significance: This dish bridges festive Western traditions with local Malaysian-Singaporean flavors, making it particularly appealing to diners seeking familiarity with innovation. The accompanying sides complete the cultural narrative, with kerabu’s fresh acidity and the crackers’ textural contrast.

Serving Recommendation: Best for 6-8 people. Serve with extra sambal on the side for heat lovers, and consider preparing additional cucumber slices for cooling contrast.

Recipe Recreation: Spicy Turmeric Coconut Turkey

Ingredients

For the Turkey Marinade:

  • 1 whole turkey (4-5 kg)
  • 400ml coconut milk
  • 3 tablespoons fresh turmeric (grated) or 2 tablespoons turmeric powder
  • 10-15 bird’s eye chillies (adjust to heat preference)
  • 6 shallots
  • 4 cloves garlic
  • 2 stalks lemongrass (white part only)
  • 3cm piece galangal
  • 2 tablespoons coriander seeds (toasted)
  • 1 tablespoon cumin seeds (toasted)
  • 2 teaspoons salt
  • 1 tablespoon palm sugar
  • 3 tablespoons vegetable oil
  • Juice of 2 limes

For Tomato Basmati Rice:

  • 3 cups basmati rice
  • 4 tablespoons tomato paste
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 2 tomatoes (diced)
  • 4 cups chicken stock
  • 2 tablespoons oil
  • Salt to taste
  • Fresh cilantro for garnish

For Green Bean Kerabu:

  • 500g green beans (trimmed, blanched)
  • 100g grated coconut (toasted)
  • 3 shallots (thinly sliced)
  • 2 red chillies (sliced)
  • 2 tablespoons dried shrimp (optional)
  • Juice of 2 limes
  • 1 tablespoon palm sugar
  • 2 tablespoons fish sauce
  • Fresh cilantro

Cooking Instructions

Part 1: Prepare the Spice Paste (Day Before)

  1. Toast the Spices: In a dry pan over medium heat, toast coriander and cumin seeds for 2-3 minutes until fragrant. Cool and grind to a powder.
  2. Blend the Paste: In a food processor or blender, combine:
    • Bird’s eye chillies
    • Shallots
    • Garlic
    • Lemongrass (sliced)
    • Galangal
    • Fresh turmeric
    • Ground coriander and cumin
    • Salt
    • Palm sugar
    Blend until a smooth paste forms, adding 2-3 tablespoons water if needed.
  3. Cook the Paste: Heat 3 tablespoons oil in a pan over medium heat. Add the spice paste and cook for 8-10 minutes, stirring frequently, until the paste darkens slightly and the oil separates. The raw smell should dissipate and be replaced by a fragrant aroma.
  4. Add Coconut Milk: Pour in the coconut milk and simmer for 5 minutes. Add lime juice. Remove from heat and cool completely.

Part 2: Marinate the Turkey

  1. Prepare the Turkey: Clean the turkey thoroughly, pat dry with paper towels. Remove giblets if present.
  2. Apply Marinade: Rub the cooled spice paste all over the turkey, including under the skin where possible (gently separate skin from breast meat and rub paste underneath). Place turkey in a large container or roasting pan.
  3. Marinate: Cover and refrigerate for at least 12 hours, preferably 24 hours. Turn the turkey once or twice during marinating.

Part 3: Roast the Turkey (Day Of)

  1. Bring to Room Temperature: Remove turkey from refrigerator 1 hour before cooking.
  2. Preheat Oven: Preheat to 180°C (350°F).
  3. Prepare for Roasting: Place turkey breast-side up on a roasting rack in a large roasting pan. Tent loosely with aluminum foil.
  4. Roast:
    • Calculate cooking time: approximately 15-18 minutes per kg
    • For a 5kg turkey: approximately 2.5-3 hours
    • Baste every 30 minutes with pan juices and remaining marinade
    • Remove foil for the last 30-45 minutes to brown the skin
  5. Check Doneness: Turkey is done when:
    • Internal temperature reaches 75°C (165°F) in the thickest part of the thigh
    • Juices run clear when pierced
    • Leg moves easily in its socket
  6. Rest: Remove from oven, tent with foil, and rest for 20-30 minutes before carving.

Part 4: Tomato Basmati Rice

  1. Rinse Rice: Wash basmati rice in cold water until water runs clear. Soak for 15 minutes, then drain.
  2. Sauté Aromatics: Heat oil in a large pot. Sauté onion until soft (5 minutes). Add garlic and cook for 1 minute.
  3. Add Tomatoes: Add diced tomatoes and tomato paste. Cook for 3-4 minutes until tomatoes break down.
  4. Cook Rice: Add drained rice and stir to coat with tomato mixture. Add chicken stock and salt. Bring to a boil, then reduce heat to lowest setting. Cover and cook for 15-18 minutes until liquid is absorbed.
  5. Rest and Fluff: Turn off heat, let stand covered for 5 minutes. Fluff with fork and garnish with cilantro.

Part 5: Green Bean Kerabu

  1. Prepare Green Beans: Blanch trimmed green beans in boiling salted water for 2-3 minutes until tender-crisp. Plunge into ice water, drain well, and cut into 2-inch pieces.
  2. Toast Coconut: In a dry pan, toast grated coconut over medium heat, stirring constantly, until golden brown (5-7 minutes). Set aside.
  3. Make Dressing: Whisk together lime juice, palm sugar, and fish sauce until sugar dissolves.
  4. Assemble Kerabu: In a large bowl, combine:
    • Blanched green beans
    • Toasted coconut
    • Sliced shallots
    • Sliced chillies
    • Dried shrimp (if using)
    • Fresh cilantro
  5. Dress and Serve: Pour dressing over salad, toss well. Let sit for 10 minutes before serving to allow flavors to meld.

Part 6: Mung Bean Crackers

Note: Traditional mung bean crackers are complex to make from scratch. Consider purchasing ready-made keropok (Malaysian/Indonesian crackers) from Asian grocery stores. Fry in hot oil (180°C) for 3-5 seconds until they puff up.

Serving Suggestions

  • Carve turkey and arrange on a platter
  • Serve tomato rice on the side or as a bed for the turkey
  • Present green bean kerabu in a separate bowl
  • Arrange crackers around the platter for visual appeal
  • Garnish with fresh herbs (cilantro, Thai basil)
  • Provide extra lime wedges and sambal belacan on the side

Pro Tips

  1. Marinating: Don’t skip the long marination time; it’s essential for flavor penetration
  2. Temperature Control: Use a meat thermometer for accuracy
  3. Basting: Regular basting keeps the turkey moist and builds flavor
  4. Resting: Never skip resting time; it allows juices to redistribute
  5. Make Ahead: The spice paste can be made 2-3 days in advance
  6. Heat Level: Adjust bird’s eye chillies based on preference (start with fewer if unsure)

Pricing & Availability

Festive Lunch Buffet

December 5-24 & 26-31, 2025

  • Adults: $78++ per person
  • Children: $42++ per child

Christmas Day (December 25)

  • Adults: $138++ per person
  • Children: $52++ per child

Festive Dinner Buffet

December 5-27, 2025 (Fridays & Saturdays only)

  • Adults: $118++ per person
  • Children: $42++ per child

Christmas Eve, Christmas Day, New Year’s Eve

  • Adults: $138++ per person
  • Children: $52++ per child

Notes:

  • “++” indicates prices are subject to service charge and GST
  • Child pricing typically applies to children aged 6-12 years
  • Advance reservations strongly recommended, especially for special occasion dates

Ordering & Delivery Options

Festive Takeaway

Spicy Turmeric Coconut Turkey Package: $208

Ordering Channels:

  1. Online Orders:https://shopatsheratonfestive.oddle.me
    • Browse complete festive takeaway menu
    • Select desired items and quantities
    • Choose collection date and time
    • Make secure online payment
    • Receive order confirmation via email
  2. Phone Orders: +65 6839 5620
    • Speak directly with festive takeaway team
    • Discuss customization options
    • Arrange payment and collection details
    • Receive order confirmation

Collection Details

Collection Location: The Dining Room, Level 1, Sheraton Towers Singapore

Collection Times:

  • Advance ordering required (minimum 48-72 hours notice recommended)
  • Specific collection time slots will be confirmed upon order
  • Peak dates (December 23-25, December 31) may require longer advance notice

Delivery Information

Important Note: The document does not specify home delivery services. For delivery options:

  1. Contact the hotel directly at +65 6839 5620 to inquire about:
    • Possible hotel-arranged delivery
    • Delivery radius
    • Delivery fees
    • Minimum order requirements
  2. Third-Party Delivery: Consider using services like:
    • Grab
    • Foodpanda
    • Deliveroo
    However, availability of buffet or takeaway items on these platforms should be confirmed directly with the restaurant.

Dining Reservations

For Buffet Dining:

  • Phone: +65 6839 5621
  • Email: [email protected]
  • Advance booking highly recommended, especially for:
    • Weekend dinners
    • Christmas Eve and Christmas Day
    • New Year’s Eve
    • Large party reservations (8+ people)

Comprehensive Dish Analysis

Technical Execution Assessment

Carving Station Excellence: The meats at the carving station demonstrate professional technique. The turkey’s golden skin indicates proper temperature control and timing, while maintaining internal moisture shows mastery of the roasting process. The wagyu preparation respects the premium ingredient by not overcooking, allowing the natural marbling to shine.

Seafood Quality Control: “Seafood on Ice” presentations are critical quality indicators. Proper icing, fresh appearance, and regular replenishment are essential. The inclusion of Japanese preparations suggests technical diversity in the kitchen staff.

À La Minute Service: The Baked Brie En Croûte’s à la minute preparation is particularly noteworthy. This service style demonstrates the restaurant’s commitment to quality over pure efficiency, as it requires dedicated staff and timing coordination during service.

Nutritional Balance

The buffet thoughtfully includes:

  • Proteins: Multiple preparations (roasted, grilled, steamed)
  • Vegetables: Through the salad bar and Asian dishes
  • Carbohydrates: Via Asian specialties and accompaniments
  • Lighter Options: Seafood and salads for health-conscious diners

This diversity allows guests to customize their meal according to dietary needs and preferences.

Value Proposition Analysis

Lunch Pricing ($78++): At approximately $90 after service charge and GST, the lunch buffet offers strong value considering:

  • Premium proteins (wagyu, lobster)
  • Extensive seafood selection
  • Multiple carving stations
  • Quality dessert selection
  • Hotel service standards

Dinner Pricing ($118++ weekends, $138++ special occasions): The dinner premium reflects:

  • Extended operating hours
  • Potentially enhanced offerings
  • Peak dining period
  • Special occasion premium (Christmas, New Year’s)

Takeaway Value ($208 for Spicy Turmeric Coconut Turkey): The complete package represents reasonable value for:

  • Whole turkey (serves 6-8)
  • Complete sides included
  • Professional preparation
  • Unique flavor profile
  • Eliminates home cooking stress

Cultural & Culinary Significance

Fusion Excellence: The menu demonstrates sophisticated cultural fusion:

  • Western Traditions: Turkey, ham, logcake honor Christmas customs
  • Asian Integration: Turmeric coconut turkey, Asian specialties, kerabu
  • European Classics: Brie, stollen, panettone
  • Japanese Precision: Sushi and sashimi

This approach respects Singapore’s multicultural context while maintaining festive authenticity.

Local Adaptation: The Spicy Turmeric Coconut Turkey specifically exemplifies thoughtful localization:

  • Uses familiar Malay flavor profiles
  • Appeals to local palates
  • Creates conversation and interest
  • Differentiates from standard festive offerings
  • Respects both tradition and innovation

Service & Experience Factors

Buffet Flow: The document suggests thoughtful station placement:

  • Seafood and cold items grouped together
  • Hot dishes in separate area
  • Carving station as focal point
  • Outdoor BBQ as destination experience
  • Desserts as finale

Guest Experience Enhancement:

  • À la minute preparations add theater
  • Outdoor station provides variety of atmosphere
  • Extensive selection minimizes repeat visits necessity
  • Quality and presentation maintain upscale ambience

Final Verdict

Strengths

  1. Quality Ingredients: Premium proteins (wagyu, lobster, Maine seafood)
  2. Technical Excellence: Proper execution across multiple cuisines
  3. Innovation: Spicy Turmeric Coconut Turkey shows creativity
  4. Variety: Successfully spans Western, Asian, and fusion offerings
  5. Service Details: À la minute preparations elevate experience
  6. Value: Competitive pricing for hotel buffet with premium offerings

Considerations

  1. Peak Period Pricing: Special occasion dates command significant premium
  2. Crowd Management: Popular buffets may feel crowded during peak times
  3. Delivery Limitations: Takeaway requires self-collection

Ideal For

  • Families: Wide variety accommodates different preferences and ages
  • Corporate Groups: Professional atmosphere with diverse options
  • Festive Celebrations: Complete holiday experience without home cooking stress
  • Food Enthusiasts: Quality execution and innovative offerings
  • Convenience Seekers: Takeaway option for home celebrations

Recommended Strategy

  1. For Buffet Dining: Book well in advance for desired dates, especially Christmas and New Year’s
  2. For Maximum Value: Consider lunch pricing on non-peak dates
  3. For Unique Experience: Order the Spicy Turmeric Coconut Turkey takeaway
  4. For Exploration: Arrive hungry and pace yourself to sample variety
  5. For Special Occasions: Premium dates justify the higher pricing for complete festive atmosphere

Contact & Reservation Information

The Dining Room
Sheraton Towers Singapore
Level 1, 39 Scotts Road
Singapore 228230

Festive Takeaway Orders:
Phone: +65 6839 5620
Online: https://shopatsheratonfestive.oddle.me

Dining Reservations:
Phone: +65 6839 5621
Email: [email protected]

Social Media:
Instagram: [@sheratontowerssingapore]
Facebook: [Sheraton Towers Singapore]

Operating Hours:
Daily: 12:00pm – 3:00pm, 6:30pm – 10:00pm

Getting There:
MRT: Newton Station (Downtown & North-South Lines)
Exit A, turn right on Scotts Road, 5-minute walk

This comprehensive review is based on the festive offerings for December 2025. Menu items, pricing, and availability subject to change. Always confirm current details when making reservations or orders.