A FEAST FOR KINGS
’Tis the season to indulge in the House of MU’s decadent dining and dessert offerings, from traditional Christmas flavours to treats with a local twist
HELMED BY head chef Tyrell Joon and pastry chef Pang Ji Shuang, the House of MU introduces a feast fit for kings this festive season. The modern European restaurant, which doubles as a teak furniture concept store, is known for its grilled dishes and dessert platter, and its Christmas menu showcases that – even taking things up a notch with a selection of new treats.
The three-course Festive Set spoils you from the start, offering six first course options that include linguine vongole with an aglio olio base and truffle cream risotto with pan-seared crayfish. Then comes the highlight: the X-MU-S platter, a splendid spread of prime rib-eye, lamb rump, turkey breast, honey-glazed ham, smoked sausages, pork tenderloin and tiger prawns cooked to perfection on a Josper grill. Rounding off the platter are caramelised pineapples, fig confit, and the usual trimmings and sauces – gravy, black pepper, cranberry – served in individual condiment bowls.
Ending your meal on a sweet note is the dessert platter, comprising a slice of Christmas log cake, a slice of brandied fruit cake, a crème brûlée and a scoop of home-made ice cream with a macaron. For the log cake, you’re presented with two options: a chendol-inspired one and a chocolate one. The Chendol Log Cake with a passion fruit glaze is a delightful fusion of the quintessential local dessert and traditional Yule log. Cut into it and you’ll discover a chendol jellypudding made from mung bean flour and pandan leaves, supported by a light mango mousse base.
The decadent MU Chocolate & Amaretto Cherries Log Cake, on the other hand, is a dream for log cake purists. Bittersweet Belgian dark chocolate balances out the gooey home-made caramel for the filling, with Amaretto-soaked cherries providing a sweet, nutty kick. The cake is coated with dark chocolate ganache, and topped with almond puree icing, berries and a macaron.
The brandied fruit cake, too, hits the spot with unique flavours courtesy of chef Pang’s molasses, made from palm sugar infused with dried fruits such as raisins, cherries and orange peel. Even the Christmas cookies served with it are given a different spin: The classic chocolate brownie is reinvented as the Brownie Biscotti – thin brownie slices twice-baked till crispy – while the Sable Butter Cookies boast a dash of cinnamon and nutmeg for some festive flavour.
And for those who want to feast at home or gift loved ones with a generous spread, there’s the Festive Hamper, which comes with signature dishes such as the meat platter, a choice of one of three festive cakes, and a bottle of wine – either the Montes Limited Selection Pinot Noir or De Bortoli Family Selection Cabernet Sauvignon.
The hamper and festive cakes are available till December 23, while the Festive Set is available till January 31, 2019.
Make your reservations via Chope, or call 6732 1011 or email contact@mu-restaurant.sg.