Weekend bites

Posted on December 9, 2006 by Aun

Three birds in one

I don’t know about you guys, but I’ve always wanted to eat a turducken. The idea of a chicken stuffed into a duck stuffed into a turkey just sounds too amusing not to one day try. The idea of making one though looks a little daunting. From what I’ve read, it’s a pretty involved process and one that’s a too time-consuming and messy for me to try this holiday season. If, however, you have a few days to spare and want to give this rather unique dish a whack, you can try out Chef Paul Prudhomme’s recipe. Click here to check it out. Fortunately for lazy old me, I’ve just discovered a supplier right here in Singapore. Melvyn Tan, an ex-Michelangelo’s chef, now runs a small private dining and catering business simply called 289. This year, Melvyn is making and selling turduckens. Each one comes with gravy and a cranberry dipping sauce and runs around S$200 (5.5 kg – 6.5 kg). Each of these triple-fowled feasts can feed 10 to 12 persons. One of these, I’m thinking, would make a rather interesting centerpiece for anyone’s Christmas dinner. In addition to turduckens, Melvyn also offers full holiday menus that can be “taken away” or served in his private dining space. Contact Melvyn Tan at melandaddie@gmail.com.

OCBC Holiday dining

While you are planning all your meals this holiday season, if you are an OCBC credit cardmember, be sure to keep in mind all the various dining promotions available to you. Click here for a full list.

Some of the more interesting ones to consider include the following:

The Regent Singapore, Something To Go, Tel 6720 8000
15% off Festive Takeout with a minimum spend of S$50. Offer is valid from 1 Dec 2006 to 2 Jan 2007. Discount will not be extended for any purchases that are to be collected on 24, 25, 31 Dec 2006 and 1 Jan 2007. To order, pls call 6720 8000 at least 3 days in advance and quote “OCBC Festive Redemption Programme”.

The Oriental, Singapore, MELT – The World Café, Level 4, The Oriental Singapore, Tel 6885 3080
15% off Christmas Goodies. Offer is valid from 1 to 26 Dec 2006. Please order 3 days in advance.

Wasabi Bistro, 4/F The Oriental Singpaore, Marina Square, Tel 6885 3091
10% off Weekend Champagne Brunch. Offer is valid till 31 Oct 2007.

Jaan, 70/F Equinox Complex, Swissotel The Stamford, 2 Stamford Rd Tel: 6837 3322
Platinum & Titanium Exclusive: 15% off food bill on a la carte menu for lunch from Mon to Thu. Offer is valid till 31 Dec 2006.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

What Others Are Saying

  1. tscd December 9, 2006 at 7:45 pm

    Who wouldn’t love such a fowl dish? *laughing myself silly*

  2. Anonymous December 9, 2006 at 8:03 pm

    any word on bagels in singapore?

    -N

  3. Anonymous December 10, 2006 at 9:07 am

    I want to try turduken too, but I definitely prefer someone else did all the work. :)

    Ari (Baking and Books)

  4. Ellie December 10, 2006 at 9:37 am

    What a crazy idea! I just looked through that step by step guide and it looks a bit hectic…but I sure as heck want to give it at least one try during this lifetime!

  5. Kat in the Hat December 11, 2006 at 1:53 pm

    I read Jeffrey Steingarten’s piece about making Turducken – definitely not easy – his turned into a scarey shaped blob.

    The other poultry dish I’d love to eat but not cook – is deep-fried whole turkey. Apparently, houses have caught fire and burned down, people have suffered bad burns each year as you have to heat lots of oil in giant drums. The things people do for food!

  6. myzkyti December 13, 2006 at 5:13 am

    I’ve actually made a turducken with great success. Mind you, it fed 25 people and there were ample leftovers, so it’s definitely not a meal for a small gathering.

    It’s really not as hard as it sounds, especially if you have a meat market that will debone the birds for you. It is /definitely/ at least a two person job, and preferably three. It’s a lot of fun though, if you don’t mind getting a bit messy, and they taste Phenomenal!

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