It's that time of the year again, and this year we've built a very special Christmas menu.
We've partnered with some very talented chefs to bring you some very fine food.
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Only available at Chunky Lobsters Signature on the 24th, 25th and 26th December.
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Reservations are highly encouraged.
THE FOOD
We've specially curated a set of dishes for a 3 course meal.
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These dishes showcase a unique medley of flavours that capture the essence of what Chunky Lobsters really is.
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We wanted our food to be both adventurous, representative of Chunky Lobsters, but still hearty for the festive season. Rich, creamy and decadent textures, coming from both familiar and foreign flavours, will instill the same sense of warmth and fullness the Christmas season brings.
FIRST COURSE
GOCHUJANG CLAM CHOWDER
Thick, creamy, yet light and airy.
Our appetiser has a hidden present, an ever so slightly spicy twist. Feel the Gochujang (Korean Red Chilli Paste) leave a pleasurable lingering heat that keeps you warm all the way down. Imagine the comforting warmth of a burning log fireplace emanating throughout your body.
Topped with fresh clams and served with a side of crisp, buttered brioche.
OR
MIYAGI OYSTER TRIO
The cold refreshing breeze from the sea.
Taste fresh, hand picked Miyagi oysters, done three ways:
First, enjoy them as they are straight out of the ocean, the sweet and saltiness of a fresh oyster.
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Follow this with neutral flavours that complement, with a jellified vinegar based dressing that infuses umami.
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Lastly, find striking contrast in both flavour and texture with salty tobiko and sour ponzu.
SECOND COURSE
"SHAO KAO" TIGER PRAWN AGLIO OLIO
Charred tiger prawns with a deep contrast against fragrant Chinese spice and tangy gremolata.
East meets West when aromatic, toasted Xinjiang Shao Kao spice gets accentuated with garlicy, herby Italian Gremolata.
Enjoy all the flavours of a hot barbecue around the world on fresh, meaty tiger prawns and supple Spaghetti Aglio e Olio.
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OR
SAMURAI LOBSTER & CRAB ROLL
The Chunky Lobsters signature with a vision for the future.
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A familiar flavour paired with an exciting adventure of the new. Sweet, salty seafood paired with a fading spicy heat, topped with creamy, buttery seaweed emulsion, crunchy Furikake and wrapped up in a crisp brioche.
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Sweet, salty, umami and spicy, all in an easy to eat package.
THIRD COURSE
CHERRY CHOCOLATE TART
A sweet treat to end off the festivities.
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Decadent, creamy chocolate that feels sophisticated balanced out by a light, airy cream Chantilly. Tinges of sharp saltiness and sweet fruitiness break up the uniformity of rich chocolate.
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A melody of flavours and mouth textures from all ends of the spectrum to fill your second stomach and help you feel the sweetness of Christmas.
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CHOCOLATE AVOCADO GULA MELAKA MILKSHAKE
A mature take on the quintessential American diner dessert.
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Rich and creamy whilst staying smooth and silky, even sinfully healthy at points. Our take on the milkshake is sweetened with the holy grail of sugars, Gula Melaka, bringing a complexity to fine Belgian Callebaut chocolate that most South East Asians can attest to.
