EAST MEETS WEST
For an added twist to the Chinese festivities, indulge in LÈ Restaurant’s fusion menu that includes its signature pan-fried French duck thigh, alongside a piping hot bowl of ramen topped with prime beef. Also in the lineup is a traditional set menu starting with Mexican abalone braised with sea cucumber, followed by the seared cod in a butter mushroom sauce and the velvety double-boiled hashima with red dates.
LÈ Restaurant and Bar, #02-314 Suntec Convention & Exhibition Centre, Tel: 6338 8775
Toss to a greater New Year with the Venus clam yusheng from Summer Pavilion. Part of a seven-course meal created by the restaurant’s Chef Fok Kai Yee, the reunion menu presents classic Cantonese dishes, such as its double-boiled lobster soup, braised Hong Kong noodles with crabmeat and steamed garoupa with dried beancurd skin.
Summer Pavilion, The Ritz-Carlton, Millenia Singapore, Tel: 6434 5286
At 25kg, this treasure pot from Cherry Garden stands as Singapore’s largest pen cai. Filled to the brim with a medley of ingredients, the casserole includes delectable seafood such as lobsters, eight-head abalone and sea cucumbers to succulent meats from the likes of roasted duck, soy chicken and crispy pork belly.
Cherry Garden, Mandarin Oriental, Singapore, Tel: 6885 3500
A pot of Buddha Jumps Over the Wall from Man Fu Yuan is the must-have dish to usher in the new year. The time-honoured dish, concocted by Chef Kwan Yiu Kan, contains 30 ingredients and is a melting pot of the best Chinese delicacies, such as sea cucumber, fish maw, goose web and panax ginseng. Double-boiled over 48 hours, the broth is robust with flavour and maintains a velvety consistency throughout.
Man Fu Yuan, InterContinental Hotels Singapore, Tel: 6825 1062
BACK TO BASICS
At Yan Ting, almost every dish on its Chinese New Year menu is a must-try. Indulge in the bird’s nest broth laden with chunks of crab meat before sinking your teeth into a lobster dish served with elm fungus and asparagus. Sweet endings come in the form of the steamed milk with egg white and hashima.
Yan Ting, The St Regis Singapore, Tel: 6506 6887
At Wah Lok, this Chinese New Year is about the Hokkaido scallop yusheng. Served on a bed of mixed greens, succulent scallops are dressed in a special sweet-and-sour sauce complemented by earthy flavours of ground peanuts. Back by popular demand is the Hamachi “Shunde” style yusheng that consists of thick slices of Japanese yellowtail and tinged with a lemon and soy sauce.
Wah Lok Cantonese Restaurant, Carlton Hotel Singapore, Tel: 6311 8188
WELL OF PLENTY
To those that relished the savory goodness of Min Jiang’s Drum of Abundance last year, you’ll be delighted to know that this impressive dish is back again. Wrapped in lotus leaves, a slab of stewed pig’s trotter is served with Australian abalones, scallops and flower mushrooms. Another noteworthy dish on the reunion table is the snapper and puffer fish yusheng — grilled to render a smoky taste, the mirin-soaked puffer fish is combined with the freshness of mesclun greens and snapper slices.
Min Jiang, Goodwood Park Hotel, Tel: 6730 1704
STEW AND STEADY
A must-try from Shang Palace this year is its braised baby abalone and pork belly. Lightly fried to achieve a crackling texture, the pork belly is braised in rock sugar and oyster sauce, then cooled in a claypot for over four hours to achieve maximum flavour. To top it off, shredded carrot, celery and cabbage are added to bring balance to this hearty dish.
Shang Palace, Shangri-La, Singapore, Tel: 6213 4473
Gear up for a sumptuous nine-course dinner at Xi Yan this 2014. The private restaurant (strictly by reservation only) has its extensive menu range from dishes such as abalone XO sauce fried rice and Beijing cabbage topped with dried seafood, to roast chicken with kaffir lime leaf, stir-fried prawns drizzled in Japanese pumpkin and salted egg yolk gravy, and stewed spare ribs with Worcestershire sauce.
Xi Yan, 38A Craig Road, Tel: 6220 3546