Tag Archives: Chinese
Park Palace at Grand Park City Hall probably wins the award for the most innovative dumplings of the season for this year. Inspired by well-loved Singaporean dishes such as Hainanese Chicken Rice, Bak Kut Teh and Chilli Crab, the culinary team has packaged them into mounds of dumplings neatly wrapped with lotus leaves, in tribute to SG50.
Each of these dumplings also comes with its own homemade dip on the side. The sauce for the Chilli Crab Dumpling $8.80 for starters, has sweet and savory notes, complete with wisps of egg white and crab meat. Do not be too hasty in biting into the dumpling though! There is a whole pincer claw tucked within for a nice rustic touch. My only gripe was probably the proportion of glutinous rice to ingredients which had me a bit disappointed.
The Bak Kut Teh Dumpling $12.80 was one which scored points for that peppery herbal aroma when the dumpling first came out of the steamer. Packing a whole pork rib that had been simmered in a broth with over ten spices and herbs, this dumpling is complimented by a bowl of pork bone tea that is best drizzled over the glutinous rice- the way you would usually savour your bak kut teh.
It started with an elusive and mysterious invitation from Grand Hyatt to spend an evening with them. And in return, they promised to put together a special, intimate night of grand festivities in celebration of the New Year. My interest was naturally piqued and I RSVP-ed with a yes.
No more details were released until a few days before the event when we were contacted again for our pick-up address as they were arranging for our transport to and from Grand Hyatt Singapore.
Wednesday, the 11th of February soon arrived and so did our black Mercedes Benz which dropped us off right at the front door of the hotel.
The special evening began with some cocktails, bubbly and canapes. Think homemade pralines filled with thick peanut paste, crisp black moss chips and the most exotic seafood pearls (tuna sashimi). I of course committed the cardinal sin of a blogger by eating first before my camera and therefore have no footage of the pretty canapes. You will just have to take my word for it that they were really appetising.
The auspicious year of the Goat has arrived at Din Tai Fung! Putting together a slew of festive specials from 1 January to 5 March 2015, the celebrated Taiwanese restaurant which is famous for their signature Xiao Long Baos, is all about prosperity promotions this Lunar New Year.
Prosperity Salmon Yu Sheng 发财鱼生
$32.80– Standard 小盘 (serves 2 to 3) / $48.80– Deluxe 大盘 (serves 4 to 6)
Available for dine-in and takeaway
Citibank cardholders get to enjoy a 15% discount on the Prosperity Salmon Yu Sheng set, excluding top-up ingredients
Award-winning Cantonese restaurant Yan Ting at The St Regis Singapore always comes to mind when family members and friends ask me for suggestions for good authentic Cantonese cuisine. Having patronised the restaurant multiple times since they first opened about 6 years ago, I can attest to how the quality of the food served here has always been consistent- exquisite, refined and delicious no doubt.
Last month, Yan Ting welcomed a new Executive Chef Tony Wun who brings with him more than 35 years of culinary experience from both China and Hong Kong. And though we heard that Chef Wun’s specialty is his award-winning Braised South African Dried Abalone with Chef’s Signature Sauce, we soon found out that his other creations, which will be added to Yan Ting’s a la carte menu, were as charming and impeccable.
They say the culinary prowess of a Cantonese chef is in the soups he brews and Chef Wun’s Doubled Boiled Sea Whelk Soup with Black Garlic served in a black clay teapot was testament to that. Clear in appearance yet filled with an abundance of nourishing qualities, the soup itself was flavourful and rich, bringing out the natural sweetness of the sea whelks which were chewy yet tender.
The Trio of Appetisers comprising of Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil was a simple clean starter to whet our appetites. The latter with its almost crunchy texture and refreshing qualities was a surprising hit despite its modest appearance.
For the Lunar New Year this year at Li Bai Cantonese Restaurant, indulge in a myriad of epicurean delights and auspicious delicacies by Executive Chef Chung and his acclaimed culinary team. From festive dine-in set menus that cater to couples and large reunion families to fancy takeaways of Yu Sheng Platters of Fortune and Poon Choy, it is simply a celebratory feast with the finest flavours of this season available from 2 February to 4 March 2015.
We started with a Salmon “Yu Sheng Lo Hei” Platter ($52/$96) with additional top-up of Lobster ($35/100gm) that made much fanfare with its majestic entrance, complete with the lobster head and all. An enjoyable mix of sweet, crisp and citrus notes as we tossed to a prosperous new year. Other combinations for the Lo Hei include Abalone ($88/$148), Ikan Parang ($52/$96) and the Vegetarian option ($45/$88).
The signature dish of Li Bai is none other than their Stewed “Eight Treasures” Duck with Abalone which is packed with scrumptious ingredients and finished with that glowing sheen that makes it all too tempting to resist. The succulent duck meat too was stewed till tender and just right, as was the meaty al dente texture of the abalone. A great alternative to the usual Poon Choy and a must-have when dining at Li Bai.