After our first CNY 2018 shortlist, have you planned your reunion dinner? Or are you still at a loss over where to get your feast on? Either way, we’ve got you covered. Check out the second part of our shortlist below.
For a tangy, savoury twist to the usual sweet yu sheng offerings, check out Wah Lok’s Shunde-style yu sheng featuring generous slices of hamachi tossed with fresh cucumber, shredded chilli and peanuts in soy sauce. Launched last year, it was master chef Ng Wai Tong’s tribute to Shunde, where the owners of the property came from. It proved so popular that the restaurant is bringing it back again.
But for a real treat, we recommend saving stomach space for Wah Lok’s longevity pen cai. A most formidable dish in its largess, it features whole abalone, scallops, sea cucumber, roasted duck, shiitake mushrooms, pork, yam and more, all carefully braised and layered in a hefty casserole pot. Available in two sizes ($408 for six; $688 for 10), this bounty is good to go as well as to enjoy at the restaurant, but be sure to order ahead.
Carlton Hotel Singapore, 76 Bras Basah. Tel: 6338 8333
New Chinese executive chef Tim Lam, formerly from one-Michelin-starred Ying restaurant in Macau, serves up a sumptuous CNY spread at Jiang Nan Chun with celebratory set menus priced from $138 per person for six courses, and from $988 per table of eight for eight courses.
Highlights include wok-fried Boston lobster in moreish black bean sauce and tender braised six-head abalone with dried oyster and black moss. For a true indulgence luxe up the restaurant’s signature smoked salmon yusheng (from $104.85) with additions such as three-head abalone ($64.20 per order), bird’s nest ($64.20) and Japanese surf clams ($32.10).
Four Seasons Hotel Singapore, 190 Orchard Boulevard. Tel: 6831 7220
Executive chef Eric Neo over at InterContinental Singapore’s Man Fu Yuan restaurant has gone all out this Chinese New Year. Expect new a la carte dishes like double-boiled black truffle soup, crispy noodles with lobster and braised green lip abalone and fish maw. On the prix-fixe front, chef Neo has put together five decadent menus.
In particular, the Fortune Menu ($2,888 for 10 guests) is a standout, with highlights like braised bird’s nest with deer antlers and crab roe; stewed egg noodles with lobster; and Man Fu Yuan’s Abundance pen cai with 10-head whole abalone, Canadian lobster, Hokkaido scallops and goose web, among myriad other delicacies. Add into the mix their yusheng dish with baby abalones, Hokkaido scallops and salmon, and you’ve got all the makings for an excellent start to the lunar new year.
InterContinental Singapore, 80 Middle Road. Tel: 6825 1008
The St. Regis Singapore’s Yan Ting promises a hearty feast this Lunar New Year. Expect signature dishes like Yan Ting’s roasted suckling pig ($288) and yu sheng ($78 for medium), which features Norwegian salmon and crispy salmon skin. Other highlights include crispy roasted chicken with black truffle ($90), and braised pork knuckle with sea cucumber ($80).
Also one of Yan Ting’s signatures, pen cai symbolises abundance in the New Year and is a must-have at reunion dinners. Available for takeaways, Yan Ting’s luxurious version <PRICE> comprises premium ingredients like abalones, large prawns and mussels. Available from 1 February to 2 March, their festive dine-in menus start at $128 per person for six courses.
The St. Regis Singapore, 29 Tanglin Road. Tel: 6506 6887
To welcome the Year of the Dog, Conrad Centennial Singapore’s Golden Peony presents a special yu sheng large enough for 30 people, artfully arranged to resemble cute little dog and heaped high with salmon, scallop and crispy white bait—great for those extended family reunion dinners and corporate meals.
Apart from that, Golden Peony also introduces several new dishes like roasted whole suckling pig stuffed with Shanghainese sticky rice and chicken floss; and braised whole Australian abalone wrapped in beancurd, served with a side of black moss, Chinese mushrooms and seasonal vegetables. Don’t miss their nourishing double-boiled cordyceps flower soup with black chicken and Obsiblue prawns from New Caledonia, and served in a whole young coconut. Available from 5 February to 2 March, Golden Peony’s festive menus start from $100 per person.
Conrad Centennial Singapore, 2 Temasek Boulevard. Tel: 6334 8888
Over at Mandarin Orchard Singapore, celebrity chef Chen Kentaro‘s Shisen Hanten restaurant kicks off the celebrations today with seven festive menus, ranging from $538 for four diners, to $2,588 for 10. Must-try items range from braised four-head Australian abalone with sea cucumber, to foie gras chawanmushi, and pan-fried Boston lobster with lemon cream sauce.
Decadent delicacies are also available for those who prefer dining in the comfort of their own home. We recommend Shisen Hanten’s rendition of the classic pen cai, which comprises dried oysters, fish maw and Chinese sausage ($468 for five to six persons). Other yummy takeaway treats include steamed yam cake with dried scallops ($36 per piece) and Hokkaido pumpkin steamed nian gao ($38 per piece).
Level 35 Orchard Wing, Mandarin Orchard Singapore, 333 Orchard Road. Tel: 6831 6262