Chinese New Year 2015's Festive Dining Options (Part 2)
Adding on to my earlier blog post, here are more Chinese New Year 2015 feasting options:
3) Li Bai Cantonese Restaurant at Sheraton Towers
Helmed by Chinese Executive Chef Chung Yiu Ming, Li Bai is serving Chinese New Year 2015 set menus starting from about $110 per head. I heard that bookings are pretty full here as patrons started making their reservations months ahead.
Lobster "Yu Sheng Lo Hei" Platter
I like the environmentally-friendlier option of tossing Yu Sheng on a Lazy Susan since it invariably gets completely messed up anyway by the time we're done.
We were in for a treat as a whole Lobster and some Salmon were going to be tossed into this salad. Li Bai's Yu Sheng is available for takeaway with prices starting from $45 for a small Vegetarian platter and $52 for a small Salmon "Lo Hei" Platter (same price for Ikan Parang). Additional ingredients such as Lobster, are available for a fee.
Once all the ingredients had been added, it was time to toss and create a mess! What do you normally say when you toss your Lo Hei Yu Sheng?
Double-boiled Chicken Soup with Fish Maw, Morel Mushroom,
Pearl Meat, Bamboo Pith & Tientsin Cabbage
The tasty Double-boiled Chicken Soup was filled with some of my favourite ingredients like Morel Mushroom, Bamboo Pith, Fish Maw and Tientsin Cabbage.
It was my first time trying Pearl Meat. It had a firm texture that seemed like a cross between scallop and abalone. Apparently, it is a very expensive delicacy. The adductor muscle of a pearl oyster, it is harvested in small quantities only when the oyster is no longer used for pearl production. The Double-boiled Chicken Soup is a Must-Try.
Sauteed Lobster served in Crispy Rice Basket
The natural sweetness of the lobster was enhanced by the light seasoning and ginger. A lovely combination of textures, the juicy chunks of lobster went well with the crisp rice basket and asparagus.
"Eight Treasures" Duck with 5-Head Abalone @ S$388+
The "Eight Treasures" Duck with Abalone was my favourite dish for the evening. The braised duck was so tender, the flesh was falling off the bone! The mushrooms, abalone and chestnuts were bursting with flavour from the braising liquid. If you love sea cucumber, you'll be pleased to know that the chef has added the most expensive type available - the spiky one. Available for takeaway, this is a Must-Try!
Water Chestnut Cake & Nian Gao
I was too full to eat and since I have a preference for savoury food, I liked the Nian Gao better because it had been dipped in beaten egg and pan-fried.
Click here for more information on Li Bai's Chinese New Year Promotions: http://issuu.com/sheratontowerssg/docs/cny_emailer__page_by_page_/0
Li Bai Sheraton Towers Singapore Lower Lobby Level, 39 Scotts Road, Singapore 228230 Telephone: +65 6839 5623
Operating Hours: Monday to Saturday: 11.30 am to 2.30pm & 6.30 pm to 10.30 pm Sunday: 10.30 am to 2.30 pm & 6.30 pm to 10.30 pm
PS: Thank you, Sheraton Towers Singapore, for the kind hospitality.
4) Xin Cuisine at Holiday Inn Atrium Singapore
I haven't visited Xin Cuisine since the late 90s, so it was interesting to revisit an old restaurant that has endured the increasingly competitive Food & Beverage industry.
Xin's Gold Leaf, Bird's Nest, Sliced Abalone, Salmon
& Passionfruit Yusheng @ $98++ (small) & $148++ (large)
To usher in the Year of the Goat, the chef had arranged the Yu Sheng into the shape of a goat. In addition to Salmon, our hosts had upped the luxe factor quite a few notches by adding Sliced Abalone, Bird's Nest and edible Gold Leaf to the Yu Sheng. With so much ingredients on the Lazy Susan, tossing this Yu Sheng was quite a challenge for us. The Yusheng was refreshing due to the addition of fresh strawberries and the use of passionfruit in the dressing. This is worth a try.
Xin's Traditional Pen Cai @ $268 (small) & $368 (big)
Ticking both boxes as far as Chinese New Year "Must-Haves" go, Xin Cuisine presented us with a delicious pot of auspicious Pen Cai. Filled with premium ingredients such as Fish Maw, Abalone, Conpoy, Dried Oysters and Prawns, this was so tasty I wished I had some rice to accompany it. The Traditional Pen Cai at Xin Cuisine is worth a try.
Steamed Prawn Dumpling with Truffle in Egg White Sauce
Next, we had some Dim Sum. Shaped like a goldfish, this dumpling had a clear skin that resembled crystal dumpling skin. Filled with a well-seasoned prawn paste, the flavour only slightly overwhelmed the delicate flavour of the black truffle shaving.
Pan-fried Yam & Pumpkin Cake with XO Sauce
In a sea of traditional dishes, this was one of the most interesting dishes I tried. A lovely marriage of textures and flavours, the strips of yam added a bite whilst the umami-rich, spicy XO sauce helped to counter the sweetness of the golden pumpkin. This is a Must-Try!
Poached Whole Marble Goby with Hairy Gourd & Dried Shrimp
This dish may not look pretty but it was perfectly executed. Juicy flakes of fish fell off the bone when prodded with a pair of chopstick. The broth was so tasty, I think this would taste great with rice vermicelli added to it. This is also a Must-Try!
"Home Style" Roast Duck with Tea Leaves
In spite of how full I was feeling, this roast duck was absolutely irresistible. The crisp skin wasn't greasy and was perfectly infused with the flavour of the Pu Er, Jasmine and Chrysanthemum tea leaves. Beneath the skin lay succulent chunks of duck. Definitely a Must-Try!
Milk Pudding with Bird's Nest
More rejuvenating goodness! I love Bird's Nest and Hong Kong-style Milk Pudding. This was a lovely combination of both ingredients with some ginger thrown in for tummy warming measure. The Milk Pudding with Bird's Nest is worth a try if you're not averse to ginger.
Click here for more details on their Chinese New Year Menu and takeaway items: http://issuu.com/hi_sinatrium/docs/xin_cuisine_chinese_restaurant_luna/0
Xin Cuisine Holiday Inn Atrium Singapore Level 4, 317 Outram Road, Singapore 169075 Telephone: +65 6731 7173
Operating Hours: Daily: 12 pm to 2.30pm & 6.30pm to 10.30pm
PS: Thank you, Holiday Inn Singapore Atrium, for the kind hospitality.
5) Royal Pavilion Xin Cuisine
Royal Prosperity Salmon Yu Sheng @ $68 (6 pax) & $88 (8 pax)
Served in the shape of a fish, Canadian Salmon and apple-and-plum sauce were used in this Yu Sheng. Traditional tasting except for a slightly lighter touch of fruity sweetness due to the use of apple in the dressing, this Lo Hei Yu Sheng was just a little too sweet for my taste.
Royal Fried Lamb Shank @ S$48++ (up to 4 pax)
Only available for dine-in, 1-day advance notice required.
Next, we were served some deep fried lamb shank. Here's the portion before the staff took it away to portion and wrap in Mandarin pancakes a la Peking Duck.
The concept sounded promising but unfortunately the lamb was a little too gamey and too dry.
Braised 4-Head South African Abalone in Superior Pumpkin Broth
@ S$68++ per serving. (1-day advance notice required. Dine-in & takeaway)
My favourite dish here was the Braised 4-Head South African Abalone in Superior Pumpkin Broth. A chunk of South African Abalone sat on a freshly-made bean curd and spinach. I loved the tenderness of the abalone and the smooth and tasty tofu. However, what stole the show was the flavourful, collagen-rich pumpkin broth. We wished there was more broth. The Braised 4-Head South African Abalone in Superior Pumpkin Broth is a Must-Try!
Royal Smoked Duck @ S$35++ (half) & S$68++ (full)
The Royal Smoked Duck is another Must-Try! Smoked with lychee wood, the crisp skin and moist meat had a delectably smoky flavour. A signature at Royal Pavilion, this is a Must-Try!
Pan-Fried Eight Treasures Glutinous Rice
I wasn't too hot on the Pan-Fried Eight Treasures Glutinous Rice as it was really sweet.
Nian Gao (Glutinous Rice Cake) @ S$18++ for 12 pax
Royal Pavilion's Nian Gao (Glutinous Rice Cake) had a golden hue due to the use of Sweet Potato. This was also a little too sweet for my taste.
Royal Pavilion Level 1, Park Regis Singapore 23 Merchant Road, Singapore 058268. Telephone: +65 6818-8851 Email: firstname.lastname@example.org
Operating Hours: Daily: 11.30 am to 2.30pm & 6.30pm to 10.30pm
PS: Thank you, Royal Pavilion, for the kind hospitality.
This wraps up my review of the Chinese New Year 2015 offerings at 5 restaurants. Hope you'll find it useful. Most of them will be serving their Chinese New Year Menu till the 15th day of the Lunar New Year ie. 5 March 2015.
Have a very Happy and Prosperous Lunar New Year of the Goat! :)