"Drawing inspiration from the scent of logs burning in the fireplace of a cabin in the woods, head chef Sujatha Asokan has created a festive menu at Botanico around the cooking technique of smoking. Traditional turkey is given a smoky twist as a roulade smoked in an infusion of oak chips. The smoked turkey roulade is served wrapped in bacon with stuffing alongside curried mash potatoes and shallow-fried Brussels sprouts." - Michelin Guide Digital-Singapore
