Famous for her luscious and succulent char siew, Mitzo Restaurant & Bar located within the Grand Park Orchard needs no further introduction. This Lunar New Year (2017), celebrate joyful reunions with progressive Cantonese cuisine that is set to impress your friends and family members. The Lunar New Year specialties are available from 14 January 2017 to 11 February 2017 and the restaurant is usually quite popular so make sure you make your reservations early.
The ever-popular Pearls of Prosperity Kanpachi Kingfish Yu Sheng “步步高升” 鱼捞生 (from S$68++) makes a reappearance this year to showcase Mitzo's rendition of this quintessential festive dish during the Lunar New Year. Served with Kanpachi Kingfish (instead of the usual salmon), this Yu Sheng is tossed together with lychee pearls, a vibrant sauce that is blended and shaken in a cocktail shaker before being poured as well as crispy salmon skin for that delicious crunch. There is also a vegetarian option (also the healthier option) which is available from S$38++.
If I had to pick the winning dish of the night, it had to be this Fish Maw Soup with Pumpkin, Bamboo Pith and Chicken “大展宏图” 花膠金瓜竹苼煲鸡汤. The good news is that this delicious soup is available during the Lunar New Year period but the not so great news is that it is only available as part of Mitzo's Reunion Set Menus so make sure you gather your family and friends! The specially-curated set menus start from S$128++ per person and S$888++ per table.
No Lunar New Year is complete without the consumption of a luxurious Fortune Pot (more commonly known as Pen Cai). Mitzo serves up three main versions: King Prawn Fortune Pot (from S$338++), Grouper Fortune Pot (from S$438++) and the more luxurious Lobster Fortune Pot: (from S$538++). I really enjoyed the Grouper version and it is probably one of the better tasting fortune pots that I have had so far. Mitzo's version of the Fortune Pot includes an indulgent amalgamation of classic Chinese delicacies including abalone, dried scallop, flower mushroom, sea cucumber, fish maw, dried oyster, bean curd, cabbage, lotus root, roasted duck and “fatt choy”, topped with crispy roast pork belly.
Another dish to watch out for is the Lobster Fried Rice with Pork Liver and Preserved Sausage “花开富贵” 龙虾肉腊味炒饭. You will definitely notice the texture since this dish utilises both normal rice and crispy rice. I did like the flavours but I would probably preferred a lobster broth to go with it.
For dessert, we sampled a Dual Cream of Sweet Potato served with Golden Pineapple Bag 天降金袋 “旺” 来双薯桂花露. If you are thinking about bringing home some of the festive goodies, consider getting the Mitzo’s Homemade Koi Fish Nian Gao (S$28+) which is made in-house from scratch. Yushengs and Fortune Pots are also available for take-away - all takeaway Yu Sheng is thoughtfully packed with a mini cocktail shaker for diners to bring home the unique Mitzo’s Yu Sheng tossing experience.
This was an invited Media Tasting session, though all views expressed are my own.