In this month devoted to turkey and trimmings, CHOP Steakhouse’s kitchen creatives have crafted a tantalizing five-course dinner to celebrate the season in epicurean style.
Following dishes of roasted beetroot and petite lettuce salad, lobster bisque supreme and roasted foie gras medallion, diners are faced with the seemingly impossible task of choosing between a succulent tenderloin steak from Double R Ranch, Californian lamb chops and crusted turbot with a caramelized Hokkaido scallop.
And since it wouldn’t be the holiday season without something on the sweet side, dessert is chocolate gingerbread cheesecake with raspberry sauce and champagne jelly.
“We look to offer great value for the holidays,” says Scott Kihara, the Club’s chef de cuisine, “while never compromising on the quality of the ingredients.”
And not a drumstick in sight.
Sponsored by La Réserve Royale.
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