Ducks are enduring symbols of prosperity in Chinese culture. If you are looking for a twist to the typical roast or peking duck, Modern European restaurant Tablescape at Grand Park City Hall is offering black truffle duck for the festive season.

The whole duck is stuffed and coated with a truffle-butter-and-salt mixture, and marinated for a day. It is then blanched with red and white vinegar, squid ink, truffle oil and maltose. Later, the duck is hung to dry for six hours before being baked in low heat. The truffle flavour is deftly penetrated through the meat and grows on you with each bite.

Inspired by Peking duck, the black truffle duck is accompanied by condiments such as crepes, cucumber, leek and truffle duck sauce (additional S$20).

The black truffle duck truffle duck is priced at $128, place orders three days in advance for takeaway and delivery from 21 January till 23 January.

Find out more: Tablescape

Stalwart seafood restaurant Red House Seafood is bringing back one of its popular festive takeaway items, the Royal Seafood Pot ($298 for six people). The claypot houses a hearty assemblage of fish maw, fresh scallops, crab, lobster, tiger prawns, fish puff, fresh clams, and baby Shanghai cabbage.

Standing out from the sea of pencai is a traditional item of threadfin fish stuffed with minced pork. The fish and pork mixture is skillfully stuffed back into the fish and fastened with scallions, before it is pan-fried. Simmer the claypot’s ingredients with the seafood-rich broth of lala clams, fish bones and pork ribs. This is one of the most flavourful pen cai broths that we have tried this season.

The Royal Seafood Pot is available till 5 February. 

Find out more: Red House

For an memorable curtail call to a meal, impress your guests with a savoury pastry that is a Chinese New Year take on the Galette des Rois, a traditional French cake usually served on Epiphany, the day the Three Kings visited the baby Jesus. It is also typically eaten to celebrate New Year’s Day.

Path Restaurant’s executive chef Marvas, who took part in last year’s Culinary World Cup as part of the Singapore team, has crafted an Asian rendition of the Western confection.

Instead of almond filling sandwiched in between two flaky and buttery puff pastry layers, the interior is loaded with savoury glutinous rice studded with iberico pork, dried morel mushrooms, shrimps and scallops, carrots, daikon, braised peanuts and bak kwa (barbecued pork). The buttery aroma of the cake is maddening — it wafts out from the moment the packaging is opened. 

While it took some time for us to register a newfangled savoury version of the Galette des Rois, the glutinous rice is very well-done, and good on its own.

The Prosperity 8 Treasure Galette des Rois ($88) is available till 28 January.

Find out more: Path Restaurant

In the same vein of the Igloo Pinata for Christmas, Crowne Plaza Changi Airport has introduced the Bunny Piñata ‘Fu’ Pouch for this year’s festive menu. The pinata ($108), which resembles a red oriental drawstring pouch, calls for a dose of fun as you and guest can take turns to use a wooden mallet to crack the red-coloured chocolate dome. 

The chocolate dome opens up to reveal bite-sized treasures such as pandan kueh lapis, cookies,  berry-flavoured chocolates,  chocolate coins and a fortune cookie that could be worth a fortune to you —  it comes with a 4D ticket!

Also new on the takeaway menu is the stir-fried Australian barramundi with floral-like lavender glaze ($68). Those yearning for supple skin can seek solace in the new hotpot dish, Organic Chicken with Baby Abalone, Pig Stomach and Cordyceps Flower in Collagen Broth ($188). The star ingredient here is the milky broth, which is piqued up by Sarawak white peppercorn and red dates. 

Find out more: Crowne Plaza Changi Airport

For a taste of tradition, the heritage hotel offers two fuss-free takeaways options for its signature festive dishes. Round up family and friends and huddle around the signature Pen Cai ($408), which is a hearty gathering of abalone, fish maw, sea cucumber, tiger prawns, chicken wings, duck sausage and more. 

Raise your chopsticks and toss the Yu Sheng Platter (from $88 to $168), which features fresh salmon tanged up with kiwi vinaigrette.

Find out more: The Capitol Kempinski Hotel Singapore

Additional Reporting by Ishuarwin Kaur

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