Chinese New Year 2019 Dining List
TLDR version of 2019 Chinese New Year reunion meals reviews. Decided it's quite impossible to feature each at length (i tried and died) so here's a summary of what i tried and liked at each of the restaurants. Will update this as there are more lo heis to come!
Yàn- National Gallery
Our first feature is Yàn, and Chef Lai Chi Sum has curated a selection of auspicious set menus and hearty Pen Cai to celebrate the Year of the Pig. With six set menus, ranging from $128 to $278 per person, and a bounteous Pen Cai, there is something for everyone.
Yu Sheng ($138) at Yàn is of the Shun De style and features a mountain of crispy fried vermicelli is topped with gold leaves, and a medley of vegetables, sesame seeds, crispy youtiao, as well as slices of fresh salmon or yellow tail. This year, the special addition is bak kwa (bbq pork jerky).
The Signature Roast Crispy Suckling Pig ($288/whole pig) has been and will always be one of my must-order at Yàn. Eaten three ways- firstly the crispy skin on a thin steamed bun with hoisin sauce, spring onions and cucumber; secondly the carved shoulder meat; and lastly the oven-baked fillet with lemongrass.
Braised ‘Mee Pok’ with Fresh Mushroom and XO Sauce. We had the latter and it was absolutely heavenly. The thin noodles were crunchy and smooth at the same time.
Jade at The Fullerton Hotel Singapore has the ultimate decadent Lunar New Year feast From 21st January to 19th February 2019, Jade’s Executive Chef Leong Chee Yeng has curated an eight-course Grand Fullerton Golden Feast, 富丽豪华金猪宴.
If you're looking to impress, the Golden Feast is priced at a whopping $2388 (for 10pax) and features ingredients such as lobster, suckling piglet, caviar and bird’s nest, alongside traditional Chinese New Year staples. The star of the show is the Gold Rush Yu Sheng featuring lobster, Australian abalone and Norwegian salmon and champagne jelly with gold flakes. The jelly maybe seem a little OTT but it actually provides a cool texture to the dish. Of the delicacies, i thought the abalone contributed to the overall texture and flavor of the tossed salad. Overall, it's quite a balanced yusheng with notes of citrus from the honey pineapple dressing, which wasn't too cloying.
A nod to the Year of the prosperous Pig is the Triple Bliss Braised and Roasted Pork Belly with Steamed Mantou Bun and Crispy Suckling Piglet Skin topped with a generous dollop of caviar. Jade has found the golden ratio for the bun- the thin slice of braised pork belly packed so much flavor in it and the pickled vegetables was a lovely contrast to the rich sauce. The piglet skin was also super crispy but it was not hard, nor oily. As decadent as it may sound, the caviar worked perfectly with the thin crisp with a layer of gelatin under it.
My favorite was the fragrant Wok-fried Glutinous Rice with Chinese Sausages. The five-grain rice is well flavored as it had been cooked with stock repeatedly and fried for that smoky wok-hei. My favorite part is definitely the lup cheong because it provides a light sweetness to each bite. Oh and the crispy puffed rice helps to make the dish less heavy somehow and i finished every grain in my bowl.
For a slightly different reunion meal that is star studded, Shisen Hanten at Mandarin Orchard is the highest Michelin-rated Chinese restaurant in Singapore featuring Sichuan-Japanese fare. This year, there are seven auspiciously-themed set menus— from the eight-course Prosperity menu at $538 for four persons, to the Splendour menu that features Braised Four-head Australian Abalone among its courses, at $2,588 for 10 persons.
*One of my favorite lohei for 2019* is the oldie but goodie Salmon and Fried Fish Skin Yusheng with a traditional sweet plum sauce here.
Shisen Hanten's signature Foie Gras Chawanmushi with Crab Roe Soup is a must here and will be available on their a la carte menu and also on their CNY menu. The foie gras is blended into the egg pudding and we enjoyed the silky sweet pudding with chunks of crab and roe.
I could really use a Sichuan-Japanese Wok-fried East Spotted Grouper with Shishito Pepper. It smelled like spicy sichuan fish except that it's not. We could taste the Sichuan flavors in this (the tingling numbness of the peppercorns and pickled chili) but the soup was sweet and fresh.
Our favorite dish was the Double-boiled Hashima with Yam Paste served in Young Coconut. Hot coconut is damn shiok. Super tender and when warmed, you can smell and taste the fragrance more. Wished there was more of the silky yam paste!
Min Jiang- Goodwood Park and One-North
From Min Jiang, dine in their lovely restaurants at Goodwood Park and One-North, or take home their dishes and have it in the comfort of your home. At One-North, do take home their Double-boiled Whole Chicken Stuffed with Bird’s Nest and Duck Foie Gras Dumplings ($308.15 nett, good for 6 pax). Each portion only consists of 1 chicken but you can not go wrong with a double portion of the chicken and the soup! I'm thankful for all the chicken which died for the super rich and creamy superior stock.
I also highly recommend the Braised Pork Belly with Pan-fried Lotus Root Pork Patties and Sea Treasures in Claypot ($298++ dine in/$318.85 nett for six persons, includes claypot). The pork belly has been braised and steamed and it’s so tender and well flavored. I also really love the pork patties with crunchy strips of lotus root in them.
From Min Jiang, dine in their lovely restaurants at Goodwood Park and One-North, or take home their dishes and have it in the comfort of your home. At One-North, do take home their Double-boiled Whole Chicken Stuffed with Bird’s Nest and Duck Foie Gras Dumplings ($308.15 nett, good for 6 pax). Each portion only consists of 1 chicken but you can not go wrong with a double portion of the chicken and the soup! I'm thankful for all the chicken which died for the super rich and creamy superior stock.
From Min Jiang Goodwood Park, you could takeaway their Prosperity Duo of Deep-fried Pork Knuckle and Slow-baked Honey Butter Pork Ribs ($147.65 nett, good for 6 pax). I was amazed at how the crispy pork knuckle was still juicy! The Aussie pork knuckle is first brined, then steam-based, roasted, and finally deep-fried. The flavors were amazing and i really enjoyed the mixture of pickled pineapple and cabbage that came with it.
Of course, you cannot miss the durian desserts at Goodwood Park Hotel and their Trio of ‘Nian Gao’ ($32/42/52++) has just that- Chilled durian ‘nian gao’ roll, Deep-fried cempedak ‘nian gao', Pan-fried yam and pumpkin ‘nian gao’. My favorite was the nian gao roll made of gula melaka and glutinous rice and rice flour, and rolled with a mix of D24 durian puree and kaya, then coated in desiccated coconut. Sadly, you can only have this at the restaurant.
Of course, you cannot miss the durian desserts at Goodwood Park Hotel and their Trio of ‘Nian Gao’ ($32/42/52++) has just that- Chilled durian ‘nian gao’ roll, Deep-fried cempedak ‘nian gao', Pan-fried yam and pumpkin ‘nian gao’. My favorite was the nian gao roll made of gula melaka and glutinous rice and rice flour, and rolled with a mix of D24 durian puree and kaya, then coated in desiccated coconut. Sadly, you can only have this at the restaurant.
Other worthy takeaways include Min Jiang's special Ba Kwa ($88/kg) and their Homemade Salted Egg Yolk Lotus Root Chips ($36.80)
Another place that i'll be ordering from this CNY is Chef Pang (of Antoinette) Pang’s Hakka Delicacies 小彭客家菜, his brand-new concept which serves delicious, authentic Hakka cuisine for take-out only. I cannot stop thinking of his Hakka Abacus Seeds 客家算盘子 ($8/250g, $30/1kg), which is made from premium yam from Thailand and individually shaped by hand. They are then boiled and sauteed with other ingredients such as premium dried shrimps, dried cuttlefish, leek, garlic, black fungus, dried mushroom, Chinese celery and fresh minced pork that are sourced daily. The yam gnocchis are then garnished with home-fried shallots, fresh spring onion and coriander. T$8 (approx. 250g), and $30 (approx. 1kg).
Other items on offer include a Hakka Mee Tai Mak, mugwort kuehs, leek kuehs, and also yam cake. There's a 10% surcharge for CNY and they are available everyday of CNY except for the first 2 days. Place your order via WhatsApp and pick them up at Antoinette.
Antoinette
Of course, a variety of bakes and sweets are available also at Chef Pang's Antoinette. His variety of cookies were really tasty. My favorites by order- Ondeh ondeh, curry cheese, hae bee hiam (it packs a punch), and kopi susu. Other special bakes include a Hong Bao ($10/25), a red dragonfruit soft bun filled with 年糕 mochi - made with black sugar and fried shallots, pork floss, lightly candied yam and sweet potato, and cubed salted egg. I liked how the pork floss breaks the sweetness of the other ingredients. The large bun requires a 3 day pre-order if you're interested.
Of course, a variety of bakes and sweets are available also at Chef Pang's Antoinette. His variety of cookies were really tasty. My favorites by order- Ondeh ondeh, curry cheese, hae bee hiam (it packs a punch), and kopi susu. Other special bakes include a Hong Bao ($10/25), a red dragonfruit soft bun filled with 年糕 mochi - made with black sugar and fried shallots, pork floss, lightly candied yam and sweet potato, and cubed salted egg. I liked how the pork floss breaks the sweetness of the other ingredients. The large bun requires a 3 day pre-order if you're interested.
My preference for sweets is Antoinette's Abundantly Cake ($38) aka 财源滚滚 cake is a favorite of mine. I'd say it's like a bubble tea cake, with the salty cream cheese and black and golden tapioca bubbles on it. Ignore all that decoration and you get a really delicious and light purple sweet potato chiffon cake with a salty cream cheese frosting. It's certainly not as sweet as bubble tea!
Man Fu Yuan- InterContinental Singapore
I've never ever been disappointed by Man Fu Yuan's dishes and i don't think i'll ever be. Their yu sheng is one of the better ones- we had the Prosperity Yu Sheng ($138, good for 10pax) with Hokkaido scallops, salmon, crispy pork skin, with a refreshing apple sauce. Another of my must-orders include the Man Fu Yuan Abundance Treasure Pot ($398, good for 5pax), which is packed with fresh seafood, trotters, and cured sausages!
Their highlight this year has got to be the Roasted Pork Belly Roulade with Minced Seafood ($368/4kg). The skin was amazingly crip and i absolutely adored the fresh and succulent minced prawn paste which has the lovely sesame oil fragrance.
If you're going for one of the reunion set menus, keep a lookout for the X.O Chilli Sauce Lobster Egg Noodles and Herbal Chicken in Lotus Leaf, which were among my favorites.
Among the above items available for takeaway, you may also want to consider ordering Man Fu Yuan's Steamed Yam Cake with Roasted Duck Meat ($48/1kg) which has a lovely smokiness to it.
Madame Fan- JW Marriott
Man Fu Yuan- InterContinental Singapore
I've never ever been disappointed by Man Fu Yuan's dishes and i don't think i'll ever be. Their yu sheng is one of the better ones- we had the Prosperity Yu Sheng ($138, good for 10pax) with Hokkaido scallops, salmon, crispy pork skin, with a refreshing apple sauce. Another of my must-orders include the Man Fu Yuan Abundance Treasure Pot ($398, good for 5pax), which is packed with fresh seafood, trotters, and cured sausages!
Their highlight this year has got to be the Roasted Pork Belly Roulade with Minced Seafood ($368/4kg). The skin was amazingly crip and i absolutely adored the fresh and succulent minced prawn paste which has the lovely sesame oil fragrance.
A less traditional setting for CNY dining is the super cool Madame Fan at JW Marriott. For the New year, festive menus are priced from $78/pax. Madame Fan's Prosperity Yu Sheng ($88/128) is my top favorite yusheng this year due to its savory yuzu soy dressing. Crispy rice noodles and silverfish, crunchy purple cabbage, acidic green mango are among the items to provide that crunch in each bite.
Other recommendations include the signature Double Boiled Four Treasure Soup, Silky tofu topped with springy South African abalone in a superior broth gravy, and also the Charcoal-grilled Wagyu with Foie Gras coated with pepper sauce that is soooo buttery (and a bit oily la).
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