bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

SCMP Reporter

Pre-dinner snacks
Places to try
Craving canapes? The Blue Bar at the Four Seasons is serving up complimentary canapes and snacks between 5.30pm and 7.30pm along with the bar's special holiday cocktail menu. Enjoy Christmas-themed drinks (HK$95) such as the Celebration cocktail, Christmas Delight and Bubbles of Wishes, while munching on snacks such as steamed pork dumplings, or  lamb and beef satay skewers.
At-home alternative
Canapes are a party host's nightmare. Hours are spent rolling, stuffing and stacking the little treats only to have them consumed within seconds by hungry guests. Executive chef Laurent Andre from the InterContinental Hong Kong suggests a simple 'Surf n' Turf' recipe that will satisfy  voracious appetites while keeping your blood pressure in check.
Surf
White bread (cut to preferred size), black tapenade, lobster (cooked), grapefruit
Reheat the lobster in boiling water. Slice the lobster into 0.5cm thick slices. Toast the white bread until golden brown. Place a piece of lobster on the toast. Top with black tapenade and grapefruit.
Turf
Small baguette, duck foie gras terrine (cooked), marmalade. Slice the baguette and toast both sides until golden brown. Slice the duck foie gras terrine into 0.5cm thick slices. Place a piece of terrine on the  toast. Top with marmalade and black pepper for seasoning.
Christmas dinner
Places to try
For those who want to try something a little different without going overboard, The Pawn in Wan Chai serves traditional Christmas flavours with a  twist. Smoked turkey is unconventionally served  as a warm salad with cranberry relish, while the main course consists of red wine poached beef tenderloin with foie gras butter, roasted parsnips, buttered sprouts and chestnuts. Dessert includes Christmas pudding, English custard, spiced winter fruits and mince pies. Diners are given mulled wine on arrival, coffee to finish off the meal, and the seven-course dinner set is priced at HK$580 per person.
At-home alternative
Dealing with a massive Christmas turkey can  be daunting.  From picking the perfect size to getting the timing right, it's no wonder that most people give up and just order a ready-cooked turkey for the night. Va Bene executive chef Paolo Federici  offers a simple recipe that is easy to portion and even easier to cook.
Potatoes Peel, rinse and cut potatoes into cubes. Add the cubes to lightly salted boiling water and remove after 1 to 2 minutes. Place the potatoes on a baking tray and season with salt and pepper, a sprinkle of herbs, then drizzle olive oil and add small knobs of butter. Bake for 20 minutes at 180?C.
Mushrooms Heat oil in a pan, add a few cloves of crushed garlic, salt and pepper, and white wine. Remove the garlic from the pan, add chopped mushrooms and stir gently until cooked.
Turkey breast Lightly oil some slices of bacon and season with salt and pepper. Place a turkey breast on the bacon and tie the bacon around the turkey using string. Pan fry the bacon wrapped turkey breast in an oiled pan. Add pepper and brandy to the pan and when the brandy has evaporated, add vegetable stock. Transfer the turkey and all liquids into a roasting dish, place into the oven, bake for 10 minutes at 180?C. Arrange the potatoes, mushrooms and turkey breast on a plate and serve.
Post-dinner drinks
Places to try
Whether you feel like celebratory bubbly or stomach-warming drinks, the Mandarin Oriental's M Bar has the perfect post-dinner cocktail for you. Stay warm during the cold weather with the Mulled Mandarin (HK$85), the hotel's spin on traditional mulled wine, or the Snowman (HK$85), which, paradoxically, is a warm concoction of amaretto, creme de cacao, hot chocolate and marshmallows. Chilled cocktails include Lych-Chimney (HK$160) and Christini (HK$90).
At-home alternative
Ben Chau, assistant manager at the Royal Garden Hotel's Martini Bar, shows us how to serve up delicious mulled wine and eggnog in minutes.
Mulled wine
2 bottles of red wine, 40 cloves, 2 sticks of cinnamon, honey to taste. Combine the ingredients in a pot and bring to the boil until the honey melts. Turn off the heat and leave the mixture overnight. Reheat to serve. Serves 8-10 cups
Eggnog
1 egg, 6oz milk, 1oz brandy, sugar to taste.
Shake the ingredients until the sugar melts. Serves 1 cup



Hot spots for dining