Christmas has always been a time of indulgence, but who says it has to be all roast turkey and plum pudding? Back in Singapore after my whirlwind Australian adventure, I’ve been dreaming up a festive dish that marries the holiday spirit with the fiery soul of Southeast Asia. The result? A Spicy Christmas Laksa Roast—a dish that’s as bold as it is comforting, perfect for shaking up your holiday table. I’m Gareth John, an Aussie chef in Singapore.  Love my food !

Picture this: succulent roast chicken, infused with a punchy marinade of lemongrass, galangal, and a generous kick of bird’s eye chilies. It’s glazed with a rich, coconut-laced laksa paste that caramelizes as it cooks, filling the kitchen with an aroma that’s equal parts festive and fiery. Instead of the usual mashed potatoes or stuffing, I’ve paired it with silky rice noodles tossed in a spiced coconut broth—think of it as a nod to Singapore’s hawker classics, reimagined for the season. Top it off with a sprinkle of crispy fried shallots, fresh Thai basil, and a squeeze of lime, and you’ve got a dish that’s as vibrant as a Christmas light display.

This creation came to me while wandering the wet markets of Singapore, the air buzzing with holiday energy and the stalls overflowing with spices. I wanted something that felt like a celebration—something that honored the Southeast Asian flavors I’ve come to love, while still whispering “Christmas” in every bite. The heat from the chilies wakes up your palate, the coconut milk wraps you in creamy warmth, and the herbs bring a freshness that cuts through the richness. It’s a dish that says, “Let’s celebrate—my way.”

For me, this Spicy Christmas Laksa Roast is a reflection of my journey—blending the comfort of my Australian roots with the fearless flair of Singapore’s culinary scene. It’s not your traditional holiday fare, but then again, I’ve never been one for tradition when there’s a chance to turn up the heat.

Want to try it yourself? Here’s the recipe:

Spicy Christmas Laksa Roast

• Ingredients (Serves 4-6):
  • 1 whole chicken (about 1.5 kg)
  • 2 tbsp laksa paste (store-bought or homemade)
  • 1 tbsp chili paste (sambal oelek works wonders)
  • 1 stalk lemongrass, bruised
  • 1-inch piece galangal, sliced
  • 200ml coconut milk
  • 1 tsp turmeric powder
  • 2-3 bird’s eye chilies, finely chopped (adjust to your spice tolerance!)
  • 200g rice noodles, cooked
  • Garnishes: fried shallots, Thai basil, lime wedges
• Method:
  1. Blend laksa paste, chili paste, lemongrass, galangal, turmeric, and chilies into a fiery marinade. Mix in half the coconut milk.
  2. Rub the chicken generously with the marinade, inside and out. Let it sit for at least 2 hours (overnight is even better).
  3. Roast at 180°C for 1-1.5 hours, basting with the remaining coconut milk halfway through, until golden and juicy.
  4. Serve atop rice noodles with a drizzle of spiced broth (simmer leftover marinade with extra coconut milk). Garnish and dig in!

This Christmas, let’s turn up the spice and savor the season Southeast Asian style. Keep an eye on garethjohn.sg for more holiday-inspired creations—and maybe a peek at what’s cooking in my Aussie kitchen too.