Thanksgiving at Azhang’s

Long before your time in the southern part of Malaya, some guy named Sang "Nila" Utama got tired of hanging around Centerpoint and went hunting around what is now South Bridge Road and saw a Merlion.

At this point, this blog will take a moment to highlight that people should not smoke whatever that comes to hand and that drugs herbal remedies are bad not necessarily good for you.

Then again, someone seeing a half-fish, half-lion "thingy" swimming in the river clearly has issues.

In any case, that started a whole chain of events that lead the Americans to bring this delightful excuse to binge to Singapore.

Anyway, received an invitation and off I went to Azhang’s for their thanksgiving dinner.


Was a little concerned about the timing as it said that the turkey will be carved at only 8pm, but that was ok as there were two wonderful muchies laid out.

cheezecracker1 dip

I particularly like the cream cheese with cranberries and spices. Spread on top a crisp bread, it was heavenly. Sweet, creamy with overtones of cranberries and some heat from the spices. When the crisps ran out, the carrot sticks were an excellent substitute, bringing that raw crunch to the flavours.


I didn’t quite enjoy the wines that night as something threw my palate off. I just could not taste the wines properly. Which was unfortunate as there were some very nice ones.

midturkey tradturkey

Finally, the turkeys arrived. Two big boids. One was stuffed with oranges while the other was stuffed with spices. According to Patrick, they were roasted over lava stones and hickory wood.

Then came the carving. It’s not an easy job. This is why they invented chainsaws, plasma cutters and lightsabers (TM). Unfortunately, in the absence of lumberjacks, shipbuilders and Jedi, we stuck to the more primitive tools.

experts slice2

I was introduced to the death-defying but time-honored tradition of snatch. It’s an age-old rite of manhood for teenagers in America to snatch pieces of turkey from the knives.



Is a very silly thing, so I introduced a variation by taking hold of the knife and slicing off turkey pieces that looked promising; important tip: When the metal meets the meat, be the one holding the metal.

platter layout

We finally made it the table. Which was also laid out with other good stuff.

setting mash

I didn’t try the mash potatoes, but I think many people who tried it forgot to add the gravy. No matter, it was all good.


The tomato aspic was new to me. So was the pumpkin bread. I never had it before. Lightly spiced with cinnamon (and did I taste ginger?), it was a great gravy soaker. I think it would go well with a latte too.

It was most unfortunate that my tastebuds were not working too well that night. Alas, I could not taste anything that was subtle.

myview frenchbeans

Then I spied this cassarole. Anything with melted cheese is a good sign. Lo and behold, french (or is it long?) beans with mushrooms and bacon. It is a well-known fact: anything with mushrooms, melted cheese and bacon, will definitely taste mmm-mmm good.


The spinach and egg combo was a departure from the traditional thanksgiving dishes. I enjoyed it very much as it was not soggy and the egg gave it a slight creamy texture.


The sweet potatoes were done as a layered serving. Sweet potato as a base, 2 slices of green apple and topped off with a toasted marshmallow. Mmmmm… Marshmallow…

leg aftermath deadturkey2 deadturkey

There was really a lot of food. And at the end, everyone was whipping out cameras (ok, only two of us) and doing a CSI-thing on the carcasses.

cutpie piecuts

Then came the dessert. Pumpkin pie and Pecan pie. I was looking forward to the pecan pie having tasted it before. It’s soaked with sourmash whiskey. This time, it was even better as it was allowed to cure for a few days.

Here’s a tip from the baker: never ask for freshly baked pies. There is no such thing. Even the cooling process takes at least 6-8 hours. Let it sit in the fridge for a few days. The difference is remarkable.

It was a fun dinner. Lot’s of jokes, made a few new friends, had a great dessert wine and, of course, Grappa a drink made from apples.

Posted on 26th Nov 2005 in Food and Drink, Meat, Western


There Is Only 1 Comment So Far


emyln commented on November 26, 2005 at 6:12 am

ok, your thanksgiving beat mine hands down. Hard to find people to go out with for thanksgiving, they are all with their families.

GOD! What I would not give for a decent 5 star hotel buffet.

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