Rise to the prosperous beat of this beautifully handcrafted dish by master chef Chan Hwan Kee of Min Jiang restaurant. Filled with pig’s trotter, whole Australian abalones, dried scallops, black moss and flower mushrooms wrapped in lotus leaves, the drum-shaped salt crust is oven-baked for four hours to seal in the flavours. Also, don’t miss the hotel deli’s festive confectionary, which include kumquat chocolate fudge cakes shaped like golden ingots, mandarin orange pound cake dressed like dice and auspicious cake pops made from chocolate fudge cake, pineapple jam or sugee cake.
Goodwood Park Hotel, Tel: 6730 1704; goodwoodparkhotel.com/ One North, Tel: 6774 0122
Sweet and savoury go together as Bakerzin offers pineapple or lotus paste with egg yolk in good luck pastry which brings to mind the traditional su bing. Also try their Sichuan pepper leaf pineapple tarts and vanilla caramel yuan bao pineapple tarts. Bakerzin’s popular range of bite-sized Japanese-style mochi balls, filled with red bean, balck sesame, peanut, yam or durian, also make great gifts.
Apart from their ever-popular set menus and à la carte creations for the festive season, Yan Ting also makes it possible to take home their well-loved fare. Until February 24, you can order, from their takeaway menu, roasted suckling pig, roasted duck, roasted chicken with garlic sauce, and braised pork knuckle. Another popular dish is their traditional pen cai stewed with abalone, dried scallops, dace fish, pork belly, fish maw, prawns, roasted duck and soya sauce chicken, beautifully layered on a bed of white radish and cabbage. Each takeaway order receives a complimentary salmon yu sheng with fish roe, and fried glutinous rice with preserved meat.
The St Regis Singapore, Tel: 6506 6866, email@example.com
A ZODIAC FEAST
Carousel marks the start of the new Snake year with a contemporary interpretation of the traditional yu sheng. Created with ingredients significant to the zodiac, the unique yu sheng includes snakehead fish, snakeskin fruit and snake gourd, with chuka wakame and kombu seaweed, fried ginger strips, crispy salmon skin as well as crispy silverfish, topped with a kumquat yuzu.
Royal Plaza on Scotts, Tel: 6589 7788; firstname.lastname@example.org
Taste Paradise offers up to 10 dine-in set menus to rein in the Year of the Snake. The highlight? The Treasure Set Menu, which offers a swordfish and salmon yu sheng, double-boiled superior shark’s fin and bamboo pith with shark’s cartilage soup, Supreme Fortune Pot, wok-fried glutinous rice with waxed meat, and doubled-boiled aloe vera and red dates.
Ion Orchard, #04-07, Tel: 6509 9660
THE TAO OF GOOD FOOD
Celebrate auspicious beginnings at Peach Blossoms with their 10 Chinese New Year set menus or à la carte selections such as steamed sea perch with cordyceps flower and wolfberries, and stir-fried fresh scallop with sliced garlic in black truffle sauce. Alternatively, dine at AquaMarine for a change. Apart from its buffet spread of international favourites such as baked red snapper with cincalok sauce, Irish beef stew and a wide selection of fresh seafood, festive additions include Buddha Jumps over the Wall, yu sheng with seafood, imperial shark’s fin soup and barbecued gold coin pizza.
Marina Mandarin, Tel: 6845 1118; Aquamarine, Tel: 6845 1111
Start Chinese New Year on the right note with auspicious dishes from Majestic Bay Seafood Restaurant. The restaurant offers a relaxing waterfront setting and three special set menus (vegetarian, dim sum or Chinese New Year) with unique yu shengs. Try the empurau (one of the most expensive fish in the region) yu sheng, the Chinese black truffles with salmon yu sheng or the cooked lobster yu sheng.
Flower Dome, Gardens by the Bay, Tel: 6604 6604, email@example.com
URGE FOR URCHIN
Pamper yourself with the lavish seven-course menu at Summer Pavilion (highlights include golden crab roe and sea urchin yu sheng, double-boiled lobster soup with chicken, bamboo pith and Chinese cabbage) or their traditional pen cai with goose web. At Chihuly Room, enjoy your reunion dinner with gu zheng entertainment; or choose to indulge in a lo hei buffet feast at the Greenhouse.
The Ritz-Carlton, Millenia Singapore, Tel: 6434 5288
Wah Lok offers its new Australian lobster yu sheng. It is a creative spin-off from the traditional shredded version — with mixed greens, carrots, radish, jellyfish, ultra-crispy cod fish skin, and a drizzle of sour plum sauce, lime juice and fish sauce — that is definitely gratifying. Alternatively, try their Soon Tak-style hamachi yu sheng (thick hamachi slices, shredded cucumber, shredded ginger and ground peanuts served with soy sauce and lemon).
Carlton Hotel, Tel: 6311 8188, firstname.lastname@example.org