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Snippets: Where and What to eat this Chinese New Year 2018 | Celebrate the Year of the Dog with Yu Sheng, Suckling Pig & Pen Cai

Singapore – It’s the time of the year for Yu Sheng and more Yu Sheng. If you are planning to head out for a good Chinese New Year meal with your family or arrange business lunches to impress your clients, here are some of the highlights this year from some of the best Chinese restaurants in Singapore.

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Hai Tien Lo, Pan Pacific Singapore

Highlights: The Chef’s Recommendation of Wealth and Health Yu Sheng with Imperial Swiftlet’s Nest, Boston Lobster and Baby Abalone (S$128++ serves four to six / S$188++ serves 7-10 pax), or the all-time favourite Fortune Yu Sheng with Crab Meat, BBQ Chicken Roll and Scallops (S$68++ serves four to six / S$98++ serves seven to ten). Alternatively, Hai Tien Lo’s Yu Sheng platters are priced between S$38++ and S$188++ per platter, available in both small and large portions for dine-in and takeaway. For Poon Choy (or Pen Cai), the Classic Fortune Treasure Pot (S$328++, serves six / S$478++, serves ten) with decadent ingredients such as Traditional Stewed Chicken and Whole Abalone, or the signature Premium Wealth Treasure Pot (S$398++, serves six / S$598++, serves ten) with Whole Abalone, Pork Knuckle, Roast Duck and Dried Oysters.

When: 22 January to 2 March 2018
Where: Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595

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Szechuan Court, Fairmont Singapore

Highlights: Szechuan Court’s Prosperity Yu Sheng (from S$58++) is a colourful medley of julienned vegetables complemented by generous portions of oceanic harvest options – Snow Crab, fresh sashimi Salmon, Abalone or Lobster. Another highlight from the CNY menu is the Maine Lobster in X.O. chilli sauce with Australian scallops (S$68++ per portion). For pen cai, the Prosperity Pot of Gold (S$488++/medium, S$788++/large) is filled with premium ingredients like whole South African abalone, Japanese dried oysters, Australian scallops, superior fish maw, sea cucumber, prawns, ‘fatt choy’ (black moss) and a selection of roasts, with all layers braised in superior chicken broth for at least four hours.

When: 1 February to 2 March 2018
Where: Fairmont Singapore, 2 Stamford Road, Singapore 189560


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Golden Peony, Conrad Centennial Singapore

Highlights: There are three varieties of Yu Sheng (from S$68++) available for takeaway with choice of Lobster, Abalone, Salmon and Crispy White Bait, paired with julienne vegetables such as white turnips, carrots, yam as well as accompaniments like pickled ginger and crispy white bait finished in a zesty, homemade sauce. Other new dishes this festive season are the Roast Whole Suckling Pig filled with Shanghainese Sticky Rice, Fritters and Chicken Floss (S$338++ whole) and Fortune Eight Treasures Stewed Duck (S$98++ whole).

When: 5 February to 2 March 2018
Where: Conrad Centennial Singapore, 2 Temasek Boulevard, Singapore 038983


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Min Jiang, Goodwood Park Hotel Singapore

Highlights: The beautiful Chinese painting on the plate personally illustrated by Chef on the Prosperity Salmon and Abalone Yu Sheng (S$168++ ) at Min Jiang, along with a medley of crisp vegetables such as wild arugula, yellow frisee, red sorrel, red mustard greens, carrot, baby radish and white radish and pomelo, while the homemade dressing is a piquant mix of lime juice, lemongrass and plum sauce. Another noteworthy dish is the Braised Pig’s Trotter with Sea Treasures in Claypot (S$298++), first braised for four hours, then combined with Australian 6-head abalones, dried scallops, black mushrooms and ‘fa cai’ (black moss), before being further baked for 45 minutes. Conversely, the yusheng at Min Jiang at One-North is a healthier Fruits of Fortune Yu Sheng (S$88++ per small portion, S$138++ per large portion) made of julienned peaches, plums, kiwi, golden kiwi, romaine lettuce, rocket leaves carrot, and green radish. Another exclusive dish at its One-North branch is the Braised Pork Spare Ribs and Pork Belly with Sea Treasures in Claypot (S$308.15 nett for six persons) where the premium Dutch pork is slow cooked for 5 hours.

When: 29 January to 2 March 2018
Where: Goodwood Park Hotel Singapore, 22 Scotts Road, Singapore 228221


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Racines, Sofitel Singapore City Centre

Highlights: The signature “Eight Treasures Yu Sheng” is one of my favourite this year. At S$188++, it is made up of 8 premium ingredients that include Baby Abalone, Fried Fish Skin, Crispy Silver Fish, Lobster Roulade, Homemade Cured Salmon, Hamachi, Jellyfish and Ikura. The Seafood Abalone Treasure Pot with Braised Cabbage and Black Moss (S$198++)  is good for 6-8 pax andinclude ingredients such as Abalone, Sea Cucumber, King Prawn, Hokkaido Scallop, Dried Oyster, Flower Mushroom, Fish Maw, Roasted Kurobuta Pork, Roasted French Duck Breast, Truffles, Chinese Gluten and Black Moss.

When: 1 February 2018 to 2 March 2018
Where: Sofitel Singapore City Centre, 9 Wallich Street, Singapore 078885


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Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

Highlights: Set menus start from S$108.80++ per person (4 to 8 persons) to S$2088++ per 10 persons, with highlights such as Golden Prosperity Mini Abalone, Salmon and Crispy Fish Skin Yu Sheng; Wok-fried Lobster Meat with Fresh Milk, Egg White, Caviar and Broccoli; Double-boiled 10-head Abalone with Chinese Ham Chicken Soup and Bamboo Pith; Braised South African 22-head Abalone with Goose Web and Seasonal Greens; Stir-fried Scallop with Coral Clam in XO Sauce with Broccoli and Pine Nuts; Wan Hao Signature Roast Ginseng Duck and Roast Suckling Pig.

When: 16 January to 2 March 2018
Where: Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore 238865

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Crystal Jade Golden Palace, Paragon Shopping Centre

Highlights: The Garden of Wealth Lo Hei (S$88++/small, S$138++/large) is a beautiful combination of edible colours comprising of julienne carrot and turnip, wolfberries, home-made caramelised deep-fried lotus root slices along with its lemon infused dressing. Another highlight is the Hong Kong ‘Wei Village’-style Treasure Pot (S$338++/small, S$498++/large) inspired by a version in Yuen Long in Hong Kong, with 18 different items and a slightly spicy gravy. Other than the usual eight-head abalone and sea cucumber in most pen cai, the unique ingredients in this treasure pot are the homemade dace fish balls, prawn balls in tomato sauce, braided Chinese yam, lotus root, fish maw and braised pork.

When: 5 February to 2 March 2018
Where: 290 Orchard Road, #05-22, Paragon Shopping Centre, Singapore 238859


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Folklore

Highlights: One of our favourite new restaurants last year, Folklore is having a “Tok Panjang” dinner affair this new year. It will be a spread of 15 different heritage dishes prepared true to ChefDamian’s grandmother’s recipes, priced at S$68++ per adult. Some of the highlights include the succulent Bakwan Kepiting or crab meat balls soup, Grandma’s Chicken Curry, Ayam Buah Keluak, Babi Pongteh and Pie Tee. Other Peranakan favourites include Ngoh Hiang, Peranakan Chap Chye, Garang Assam, and 4-Angled Bean Salad.

When: 15 February to 2 March 2018
Where: Destination Singapore, 700 Beach Road, Singapore 199598

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Summer Pavilion, The Ritz-Carlton, Millenia Singapore

Highlights: The One-Michelin starred restaurant will have 5 courses and 8 courses set lunch and dinner menus this year, priced from S$88++ per person. Some of the highlights include the delicious Salmon Yu Sheng with Abalone and Black Caviar, Double-boiled Japanese Geoduck in Clam Superior Soup, Steamed Soon Hock Fish, Pan-fried Prawn and Sauteed Prawn, and the Chilled Imperial Bird’s Nest Soup.


When: 29 January to 2 March 2018
Where: The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799

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Man Fu Yuan, Intercontinental Singapore

Highlights: There are five handcrafted festive menus at Man Fu Yuan this Chinese New Year priced from S$118 per guest. The Prosperity Yu Sheng with Hokkaido Scallops, Salmon, and Sake Goma Sesame Dressing is delicious for a start. Other highlights of the five five- to eight-course prix-fixe menus include the Man Fu Yuan Abundance Treasure Pot with 18 prized delicacies featuring Braised Sea Cucumber with Minced Prawns and Pork; Signature Chinese Tea-smoked Duck with Dang Gui; Braised Bird’s Nest Soup with Deer Antlers; Whole Suckling Pig; and Nian Gao Pastry. Some of the new a la carte dishes this year include the Crispy Noodles with Lobster; Braised Green Lip Abalone and Fish Maw; Braised Sea Cucumber; Double-boiled Black Truffle Soup; and Superior Bird’s Nest.

When: 18 January to 2 March 2018
Where: Intercontinental Singapore, 80 Middle Road, Singapore 188966


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Jiang-Nan Chun, Four Seasons Singapore

Highlights: The set menu starts from S$138++ per person for 6 courses, with highlights like the wok fried Boston lobster in black bean sauce and deep fried chicken. The Prosperity Smoked Salmon Yu Sheng (S$98++/small, S$138++/large) is an appetising mix of smoked salmon, crispy vermicelli, fried sweet potato strips and beetroot complemented with the homemade dressing of plum sauce and pineapple paste. For soup, go for the Double-boiled Pork Ribs Soup with sea whelk, maka and dried scallops (S$38++).

When: 1 February to 2 March 2018
Where: Four Seasons Singapore, 190 Orchard Boulevard, Singapore 248646

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Cassia, Capella Singapore 

Highlights: The Cassia Signature Lou He (S$38++ per person, minimum 2 diners) features a medley of premium ingredients such as Lobster, North Pole Clam and Salmon along with Cassia’s homemade Hawthorn Sauce. A must try dish in my opinion is the Double-boiled Thick Chicken Broth with Fish Maw, Duo of Scallops and Flower Mushroom, a luscious broth which is very comforting. Other notable dishes are the Steamed Cod Fish with Black Garlic in Light Soya Sauce,Fried Rice with Mini Abalone and Preserved Chinese Sausage and Wok-fried Australian M9 Wagyu Beef with Black Pepper Sauce. Reunion dinners are priced from S$139++ per person, while the Lunar New Year Set Menus are priced from S$88++ per person.

When: 1 February to 2 March 2018
Where: Capella Singapore, 1 The Knolls Sentosa Island, Singapore 098297


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Ranted by The Ranter

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