Tag Archives: Chinese

Mooncakes for Mid-Autumn Festival 2015

Time really flies…because in less than a month, we will be celebrating Mid-Autumn Festival once again. Traditionally commemorated on the 15th day of the 8th lunar month, this is the night where families gather to carry lanterns, drink tea and of course savour mooncakes under the moonlight, which is also believed to be at its brightest and fullest during this period too.

This year, we celebrate the joyous and colourful festival on 27 September 15. But before you rush out to hit the stores for mooncake season, these are our picks for 2015 shortlisted just for you:

Szechuan Court, Fairmont Singapore

Szechuan Court_Selection of baked mooncakes

The talented lady behind Szechuan Court’s mooncakes each year, Chef Mandy Yeo is back again with two new flavours to add to her charming collection of Mid-Autumn treasures. Introducing the Yuzu Passion Snowskin ($62 for a box of 8) and Autumn Treasures Baked Mooncake ($67 for a box of 4), the former is a lovely combination of Yuzu infused in white chocolate praline which is both creamy and decadent with touch of tartness to cut through the sweetness while the latter is much more wholesome alternative which the traditionalists would approve of. The usual hot favourites and best sellers such as the Champagne Truffle & Chocolate Ganache ($64 for a box of 8) and Double Yolk in White Lotus Paste ($69 for a box of 4) are also available.

SG50 Nostalgic Feast Menu @ Jade Restaurant, The Fullerton Hotel

In celebration of Singapore’s golden jubilee, Master Chef Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant is introducing his SG50 Nostalgic Feast Menu inspired by traditional Cantonese dishes from the 1970s and 80s. Curated in partnership with Wong Ah Yoke, the highly regarded restaurant reviewer and food critic at The Straits Times, expect nothing less than a meal fit for a king.

Resonating modern oriental encapsulated in a seemingly westernized architecture, the Jade creates culinary art pieces that the imperial royalties would assent with one another. Think Jade and immediately one travels back in time to ancient China. In parallel fashion, Master Chef Leong’s Nostalgic Feast Menu aims to bring you back in time and captures classic, rustic flavours through homespun tastes.

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The Nostalgic Feast Menu started off with an elaborate Combination of Lobster Platter, which was a curious amalgam of lobster fruit salad, traditional fried prawn roll (or more well known as “hei zhor” in dialect), fried crab with eggs, spring rolls, and fried pork rib with garlic and red fermented bean. I was never a fan of fried stuff but trust me when I tell you that the traditional fried prawn roll and fried pork rib stole my heart and well, stomach too. The fanciful presentation certainly lived up to expectations. The traditional fried prawn roll was packed plumped generous with fresh shrimps and the right proportion of minced pork fats, while the fried pork rib was insanely tender and well-marinated.

Legendary Hong Kong @ Jurong Point 2 Shopping Centre

Located along the streets of “Mongkok” at Jurong Point, Legendary Hong Kong brought me back to the days of Hong Kong, where it serves up authentic Hong Kong cuisine spanning across four different themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery. Helmed by five accomplished Master Chefs, there were a few notable dishes during my visit, including the signature “Roasted London Duck”.

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Starting with the roasted meats, we ordered the Barbequed Twin Combo $16.80 to get the “best-of-both-worlds” – comprising of the signature roasted “Irish duck” from Silver Hill Farm and the extremely crispy pork belly, which was one of my personal favourites. Their specialty of “Roasted London Duck” is undisputedly one of their best-sellers, where they import “Grade A” Irish ducks all the way from Ireland.

Dragonboat Festival ’15: Szechuan Court, Fairmont Singapore

 Words by GNineThree
Photography by Fairmont Singapore

Making their annual return at Fairmont Singapore’s Szechuan Court from 8 to 20 June 2015, are 4 specially handcrafted rice dumplings that have been created by Szechuan Court’s Dim Sum Chef Mandy Yeo. From the traditional Hong Kong-Style Rice Dumpling to more innovative treats such as the Stewed Spice Pig Trotter Dumpling or the exotic Assorted Grains Brown Rice Vegetarian Dumpling, these gastronomic dumplings are both huge in flavour and in size!

Szechuan Court_Gong Bao Chicken Rice Dumpling

Weighing in at 600gm each, Szechuan Courts dumplings are certainly not your conventional symmetrical three-cone-shaped ones. They are actually “parcels” of glutinous rice wrapped with bamboo leaves and stuffed generously with premium ingredients.

My personal favourite was the Szechuan Court’s Signature ‘Gong Bao’ Chicken Dumpling $24++, which I highly recommend for those of you who love this dish. Chef Mandy has truly done justice and more with her rendition of this classic Szechuan stir-fry. Notes of sweet, sour and of course spiciness come together harmoniously and is finished with a crunch of roasted peanuts. The diced chicken thigh chunks were succulent and also thoroughly marinated so that every bite was assuredly satisfactory.

Dragonboat Festival ’15: Min Jiang, Goodwood Park Hotel

Words by GNineThree
Photography by Min Jiang

For Dragonboat Festival this year, Min Jiang at Goodwood Park Hotel and One-North add a touch of luxury and decadence to their savoury dumplings by introducing two new creations- Braised Pork Belly with Black Garlic Dumpling and Braised Kurobuta Pork Belly with Preserved Vegetables Dumpling. These dumplings will be available for takeaway or dine-in at both restaurants from 1-20 June 2015.

Goodwood Park Hotel Braised Pork with Black Garlic Dumpling

Taste wise, the Braised Pork Belly Dumpling ($14.75 nett for takeaway and $13.80++ for dine-in) with its deep-fried chunks of pork belly mixed with intensely flavourful black garlic, crunchy chestnuts and a nice salted egg yolk for added richness and creaminess, was almost like a meal on its own especially when encased with steamed sticky glutinous rice. And a very satisfying one at that.