Christmas is just round the corner but the Grand Mercure Singapore Roxy has already put together an extensive selection of exquisite set menus, takeaways and delicious goodies for the upcoming Lunar New Year 2016 celebrations.
Integral to every Chinese New Year celebration is Yu Sheng (a festive salad for good luck and good fortune) and an over-indulging Pen Cai which consists of premium ingredients (e.g. abalone, scallops, prawns, oysters and mushrooms) which are cooked in a deliciously rich broth. Other signature dishes include the "Buddha Jump Over the Wall" and the Jia Wei Roasted Duck by Master Chef Victor Lee.
Another signature creation of Chef Victor at Jia Wei Chinese Restaurant (Grand Mercure Singapore Roxy) is the Baked Pig Trotter in Golden Ingot. This prized ingredient is cooked slowly and thoroughly with 8 Head Abalone alongside an assortment of seasonal vegetables in a signature sauce. To impress you further, Chef Victor places all these ingredients into a golden ingot-shaped salt case which is then broken open when served to the table.
Extend the festivities outside of the Grand Mercure Singapore Roxy by taking home some of the handmade creations by Head Chef Lester Wang:
- Pineapple tarts
- Kueh Bahulu
- Fragrance Honey Bee Hive
- Mocha cookies
- Blueberry cookies
The Summer Pavilion at The Ritz-Carlton Millenia Singapore needs no introduction - it was the first Cantonese restaurant in a hotel to receive One Michelin star in Singapore and the food has always been consistently good. I have been to the restaurant on multiple occasions (usually in the day) and the lighting has always been great but unfortunately this time, I was stuck with a dinner tasting of the Chinese New Year menu and therefore the images do not do the food any justice.
Since Carlton Hotel Singapore’s grand opening in 1988, Wah Lok (the hotel’s award-winning Cantonese restaurant) has continually been ranked as one of “Singapore’s Best Restaurants” as well as “Singapore’s Top Restaurants” by both Singapore Tatler magazine as well as Wine & Dine magazine respectively. If you are looking for the most delicious Pen Cai (or Treasure Pot) in Singapore, look no further - it is here at Wah Lok in Carlton Hotel Singapore!
When Jiang-Nan Chun at the Four Seasons Hotel Singapore was re-introduced approximately two years ago, it brought along a wave of new dishes that combines the best of Cantonese-cuisine with a modern interpretation. One of the most memorable dishes for me personally was the Signature Peking Duck that is served with caviar even. This year, with a new chef at its helm, the culinary team over at Jiang-Nan Chun has once again reinvented itself to serve not only delicious food but one that is intricately-plated as well.
The Lunar New Year celebration at InterContinental Singapore's Man Fu Yuan is always something that regulars would look forward to each year. I was fortunate enough to be invited down by the team at the property for a preview of some of the new dishes and surely enough, it did not disappoint.
The rooms at the Conrad Centennial Singapore have undergone a massive refresh and they are now looking great! In fact, the Executive Lounge in the property is currently going through a series of refurbishment to ensure that it stays in line with the new brand standards and global image. In spite of these changes, one thing that stayed constant throughout is the quality of food at Golden Peony - the luxury hotel's signature Chinese restaurant. For the Lunar New Year ahead, Chinese Executive Chef Ku Keung has once again created a series of creative dishes that combines the best of traditional Cantonese cooking techniques with a much more modern presentation.
The Sofitel Singapore City Centre officially opened just over two months ago and Racines has already established itself as a prominent restaurant in the central business district. I was completely won-over by Racines since my first visit and I have been back on multiple occasions for lunch and dinner (in fact, I even considered getting an Accor Plus membership at some point because I really enjoyed the food!). While the French kitchen in Racines (led by Chef Jean-Charles Dubois) has been objectified as one of the best places in the area for well-executed French cuisine, most diners have not tried many dishes from the Chinese menu. As such, the Sofitel Singapore City Centre wanted to make up of the upcoming Lunar New Year (2018) to showcase some of the culinary highlights from the Chinese kitchen and from what I have seen so far, it is looking pretty good!
Not many people know this (myself included) but Amara Singapore Hotel is home to pretty impressive Chinese restaurant - Silk Road. Influenced heavily by Sichuan cuisine, Silk Road offers a curated selection of Chinese Tea and culinary delights that are affordably price (for a restaurant located within a hotel). Read on to find out more about the highlights from the Lunar New Year (2017) menu this year!
Indulge in classic Cantonese dishes at one of the most luxurious Cantonese restaurants in Singapore - Yan Ting at The St. Regis Singapore. Chinese New Year (2017) goodies and takeaway favourites are available until 11 February 2017 - members of the Supper Club at The St. Regis Singapore can receive up to 25% off gourmet takeaways.
Indulge in a selection of gourmet delicacies that have been handpicked this Lunar New Year (2017) at the 10 at Claymore (located within the Pan Pacific Orchard). The Spring Time Oyster Rhapsody will feature five varieties of freshly-shucked oysters alongside prominent dishes that are often consumed during the Chinese New Year.
Wah Lok at the Carlton Hotel Singapore is one of the most underrated restaurants in Singapore. Located on the second level of the hotel, Wah Lok serves up delicious Cantonese fare that had stood the test of time over the years. There is also a really decent room package over the Lunar New Year (2017) period here at the Carlton Hotel Singapore which starts from just S$188++ a night.