In a festive exploration of Christmas traditions, four renowned chefs from Singapore reflect on the holiday meals, family customs, and nostalgic food memories they cherish from their European roots. From casual home-cooked meals to fine dining experiences, they reveal how their upbringing has shaped their culinary practices. Alongside their festive reminiscing, they also look ahead to their New Year’s resolutions and exciting 2025 plans.
Chef Kirk Westaway: A Traditional English Christmas with Family and Food
Executive Chef at JAAN by Kirk Westaway and The Albion by Kirk Westaway (Hôtel des Arts Saigon)
For Chef Kirk Westaway, Christmas evokes fond memories of a traditional English lunch filled with warmth, family, and simple yet delightful dishes. “As the cook of the house, my mother would prepare the Christmas meal while us kids helped peel Brussels sprouts,” recalls Westaway. “There was always a glass of sherry in her hand, and we’d all gather around the table, cracking open Christmas crackers and sharing laughter.”
His childhood Christmas dinners often featured a variety of vegetables from local organic farms—a practice Westaway still values in his cooking today. “My mum was always focused on using fresh, high-quality produce,” he explains. “Even with half the family being vegetarian, there was always a homemade nut roast, full of flavor and served with cranberry sauce.”
The Christmas roast remains one of Westaway’s all-time favorite meals. “It’s the quintessential Sunday roast, with a medley of vegetables like charred onions and honey-roasted carrots. For me, the vegetables take center stage, and the meat plays a supporting role.”
Now living in Singapore, Westaway continues to recreate the traditional British Christmas. “We might be in shorts and T-shirts instead of scarves, but we still come together to enjoy great food and wine. Friends bring along special bottles they’ve been saving for years, making for a memorable holiday gathering.”
This festive season at JAAN, Westaway plans to elevate the traditional Christmas experience with a venison saddle paired with winter vegetables like Jerusalem artichokes and roasted turnips. “Our aim is to create a dish that’s rich, comforting, and deeply connected to the season.”
Looking to the New Year, Westaway’s resolution is to stay active through running while spending more time with his family. “For the restaurants, we’ve got exciting plans coming. I’m a firm believer in showing results over talking about plans, so stay tuned,” he teases.
Chef Mirko Febbrile: A Christmas Feast in Italy’s Heart
Chef-Partner, Somma at New Bahru and Fico at East Coast Park
For Chef Mirko Febbrile, Christmas represents a time for grand family gatherings, rich traditions, and memorable meals. “Back home in Italy, Christmas was always a massive family event, with multiple generations coming together to share a festive feast,” he says. “In fact, we often brought extra dining tables just to fit everyone.”
A favorite holiday memory is watching family cook together, with the others gathering around the fireplace. “It sounds like a Christmas postcard, but it truly was magical,” he adds. The celebration continued through New Year’s, with the family feasting on cotechino—a pig terrine traditionally served with lentils for prosperity in the coming year.
“We recreate this dish at Somma with our signature ‘Pig Snout – Onions – Black Bread – Parmigiano Vacche Rosse,’ slow-cooked in Chinese rice wine and soy sauce before being grilled with a barbecue glaze,” Febbrile says. “It’s a tribute to both my heritage and my time in Asia.”
Panettone, a holiday classic, holds a special place in Febbrile’s heart. “We receive dozens of panettone, and they quickly become breakfast staples through February. My dad especially loves dipping them in milk every morning. This year, we’ve partnered with Olivieri 1882, an iconic Italian bakery, to bring a special Panettone Festivo to Singapore, filled with roasted chestnuts, bergamot, and gianduja.”
Despite the fast-paced nature of Singapore, Febbrile continues to recreate the cozy, intimate Christmas atmosphere of his small hometown in Puglia. “I invite my mum over every year, and we host a party just like we did at my grandparents’ house,” he shares.
Carlos Montobbio: Spanish Flavors and Family Tradition
Chef-owner of Esquina and Carlitos at Joo Chiat
Chef Carlos Montobbio’s Christmas memories are filled with family gatherings and culinary traditions passed down through generations. “Christmas meant two weeks of holidays from school, and we’d often cook for 20 to 25 family members,” Montobbio recalls. “I remember cooking with my mom from a young age, and it became our way of bonding.”
Iberico ham holds a special place in Montobbio’s holiday memories. “I loved it so much as a child that I asked for a whole leg from Santa for several years. I would carve it myself after school and share it with anyone at home. It was a joy to have it, even if it lasted just a couple of months.”
The Christmas meal in Montobbio’s family often included canelones, a Barcelona specialty made with leftover Christmas roast meats, and Macarrones de Cardenal, a dish his grandmother would prepare with macaroni pasta, Iberico pork, and a rich cheese sauce. These dishes now make an appearance at his new restaurant, Carlitos.
“Every year, we also have a roast—either chicken or suckling pig—and Escudella i Carn d’Olla, a traditional Catalan soup. Dessert options range from chocolate yule logs to Turron nougat.”
Montobbio’s resolution for the New Year focuses on making Carlitos a success. “The first year will be a busy one, but I’m excited to see it grow,” he says. “My philosophy is simple: the restaurant is a table with three legs—guests, team, and shareholders. If one leg falters, the table collapses. I want to keep all three pillars strong.”
Louis Pacquelin: French Festivities and Luxurious Delicacies
Chef-partner of Les Ducs and Madame Claude
Chef Louis Pacquelin’s holiday memories are steeped in the rich culinary traditions of Sardinia and La Rochelle, France. “Christmas in Sardinia was a grand affair, with fireworks and parties that lasted for days. In La Rochelle, meals with friends often extended into the morning, followed by oysters to combat the inevitable hangover,” he recalls.
Pacquelin’s Christmas meals typically included abundant seafood—lobsters, scallops, and langoustines—as well as foie gras. “Offal dishes like boudin noir and andouillette (French sausages made from pork offal) were staples,” he adds. “These are rich, flavorful dishes that I still crave, especially when I’m back home.”
At Les Ducs this festive season, Pacquelin has partnered with Sturia Caviar to offer a luxurious “Caviar By The Gram” special. “Guests can enjoy from 1g to 500g of exquisite French caviar, paired with special dishes like oysters, lobster with caviar beurre blanc, and beef tartare,” he says. “We also offer a takeaway menu featuring foie gras and lobster thermidor for guests celebrating at home.”
Looking ahead to 2025, Pacquelin’s resolution is to spend more time with his one-year-old twins and wife while continuing to offer exceptional dining experiences at Les Ducs and Madame Claude. “We’re planning collaborations and special events, so there’s plenty to look forward to.”
As these chefs reflect on their rich European holiday traditions, they also look forward to a promising year ahead. Whether it’s through elevating festive dining experiences or staying true to cherished culinary memories, each chef is dedicated to creating unforgettable moments for their guests in 2025.
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