6-Course Spring Feast at LingZhi Vegetarian Restaurant, in collaboration with Zenxin Organic Food (1 March to 30 April 2014)

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LingZhi Vegetarian Restaurant by the TungLok Group collaborates with Zenxin Organic Food this season to present a limited edition six-course set menu, Spring Feast, which will be available for a limited period only, from 1 March till 30 April 2014.

Zenxin Organic Food is Malaysia’s leading producer, distributor and retailer for organic produce, providing over a hundred varieties of fresh fruits and vegetables grown without chemicals or pesticides. Read more about Zenxin Organic Food and my getaway trip to Zenxin Organic Park here: http://melicacy.com/?p=7038


Trilogy of Organic Fruits and Vegetables ($12): Deep-fried Potato Croquette with Wild Mushrooms and Black Pepper accompanied with Mango and Apple Salsa, Seasonal Vegetables Roll topped with Spicy ‘Yuzu’ Sauce, and Turnip Roll marinated with Japanese Rice Vinegar and Pickled Chilli

The Spring Feast menu comprises innovative dishes set to dazzle purist vegetarians. Chef Martin Foo showcases his deft culinary skills when cooking in the absence of onions, garlic and meat, allowing the freshness of the fresh organic ingredients to shine through. Continue reading

(Lunar New Year 2014) Reunion Imperial High Tea at Tian Fu Tea Room, Si Chuan Dou Hua at PARKROYAL on Beach Road

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Tian Fu Tea Room at Si Chuan Dou Hua presents the Reunion Imperial High Tea this Lunar New Year, available from 30 January to 14 February 2014, 2.30pm to 6pm daily. Priced at just $32++ a person, the oriental high tea set commences with the customary tossing of Yu Sheng, followed by six exquisitely handcrafted dim sum items and light bites. The menu differs slightly across the three outlets: PARKROYAL on Beach Road, PARKROYAL on Kitchener Road and TOP of UOB Plaza.

The 8-course menu is paired with two different premium Chinese brews such as Bi Tan Piao Xue Flower Tea, Long Jing and more.

Here’s a peek into the Lunar New Year high tea experience at Tian Fu Tea Room of Si Chuan Dou Hua at PARKROYAL on Beach Road. Continue reading

(Lunar New Year 2014) Plaza Brasserie at PARKROYAL on Beach Road

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Lunar New Year feastings start from 17 January through 14 February 2014 at Plaza Brasserie and The Ballrooms at PARKROYAL on Beach Road.

Prosperity Feast at Plaza Brasserie (Level One)
Lunch: 12pm to 2.30pm, Dinner: 6pm to 10pm
17 to 29 January; 3 to 14 February
Lunch: Adult $48, Child $29
Dinner: Adult $62, Child $38
30 January (fully booked)
Dinner: Adult $88, Child $53
31 January to 2 February
Lunch and Dinner: Adult $65, Child $41

The sumptuous buffet spread at Plaza Brasserie includes Braised Pork Knuckles with Dried Oyster and Black Moss, Poached “Live” Prawns in Chinese Wine, Eight Treasures Duck, Braised Sea Cucumber with Pork Belly, Steamed Sea Bass in Hong Kong Style and more! Continue reading

(Lunar New Year 2014) Jiang-Nan Chun at Four Seasons Hotel Singapore

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Lunar New Year celebrations begin as early as 8 January this year at Four Seasons Hotel Singapore, allowing companies to hold thank-you lunches, dinners and corporate dining way ahead of the actual dates. Chinese Chef Alan Chan from Jiang-Nan Chun paves another propitious year with the splendours of feasts and banquet menus. Continue reading

(Lunar New Year 2014) Peach Blossoms at Marina Mandarin Singapore

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Marina Mandarin Singapore gears up this Lunar New Year with an abundance of feastings at its international buffet restaurant AquaMarine and its Chinese restaurant Peach Blossoms.


Organic Fruits Yu Sheng ($68++ for 4-6 persons/$108++ for 10 persons)

Toss to a healthy and fruitful year ahead with Peach Blossoms’ newly introduced Organic Fruits Yu Sheng. This nutritious Yu Sheng tastefully incorporates fresh organic strawberry, mango, rock maleon, papaya and kiwi.


Vegetarian Deluxe Treasure Pot ($288 for 10 persons)

Festive takeaways include the Supreme Braised Buddha Jump Over The Wall ($888 for 10 persons), Vegetarian Deluxe Treasure Pot ($288 for 10 persons), Nian Gao Double Koi Fish ($33.80 for 2 pcs), Water Chestnut Cake with Osmanthus ($32.80 for 4 pcs), and 5-inch Baked Prosperity Pineapple Pastry ($28.80 for 1 pc). Continue reading

(Lunar New Year 2014) Cherry Garden, Mandarin Oriental Singapore

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Cherry Garden of Mandarin Oriental Singapore is set to leave a deep impression on diners this Lunar New Year with the Cherry Garden Treasure Pot.


Cherry Garden Treasure Pot ($328 for 6 persons)

Identified as Singapore’s largest Pen Cai (traditional ‘basin dish’), the prodigious Cherry Garden Treasure Pot weighs a hefty 25 kilogrammes and measures up to a jaw-dropping 45 centimetres in diameter. Opulently filled to the brim with superior ingredients such as braised eight-head abalone, lobsters, scallops, sea cucumbers, prawns, dried oysters, conpoy, dace fillet, roasted duck, soy chicken, crispy pork belly, waxed sausages, mushrooms, cabbage and black moss, this has got to be the most impressive version I’ve seen thus far. Continue reading

(Lunar New Year 2014) Restaurant HOME at The Rail Mall by Chef Tan Yong Hua

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Restaurant HOME is a cosy and an infinitely homely gem, tucked in the calm environs of The Rail Mall. Chef-Director of Restaurant HOME, Chef Tan Yong Hua, has brought glory to our local culinary scene, by winning the Iron Chef Thailand Competition in September 2013.

A dauntless chef who embraces tradition and innovation, he wishes to bring the comforts and joy of being at home to diners at Restaurant HOME.


Yu Sheng with Norwegian Salmon

Chef Tan conjures up an array of celebratory dishes this Lunar New Year, which will be available in festive set menus and also for takeaways, from 15 January to 14 February 2014.

There are 6 Chinese New Year Set Menus to choose from, starting from $198+ (for 4 persons) to $898+ (for 10 persons).


Barbecued Goose with Lychee Wood

Available as part of the Takeaway CNY 5-dishes Set Menu ($678+ for 10 persons), the Lychee Wood Barbecued Goose is undeniably the star of the show. It is well executed under the deft hands of Chef Tan, to the point of moist and tender perfection, enthralling with subtle sweetness and profound fragrance. Continue reading

(Lunar New Year 2014) Hilton Singapore

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For an exceptionally lavish Lunar New Year celebration, Hilton Singapore would be an obvious choice, for its signature Triumph to Success Yusheng is one of the most opulent versions and priciest around. Toss to a prosperous year ahead with your extended family members or colleagues in their function rooms, available for booking throughout the festive period from the Eve to the 15th day of Chinese New Year.


Triumph to Success Yusheng (Serves 30 pax: $688++/$788++ with Caviar/$888 with Caviar and Champagne)

In conjunction with the year of the Horse, Hilton Singapore refashions their signature Triumph of Success Yusheng to embody the auspicious Chinese proverb – 马到功成 – denoting of immediate success with the arrival of the horse.

This elaborate Yusheng of gargantuan proportions, requiring 2 hours of preparation work to put together, serves up to 30 persons. Continue reading

(Lunar New Year 2014) Li Bai Cantonese Restaurant at Sheraton Towers Singapore

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The masterly team of chefs at Li Bai Cantonese Restaurant of Sheraton Towers Singapore have thoughtfully put together an extravagant feast this Lunar New Year, with 9 dine-in reunion set menus available to cater to various group sizes.

Prices range from $388 for a group of 4, $588 for a group of 6, $848 for a group of 8, $898 for a group of 9, and $948 for a group of 10, to $1,748 for a group of 8, $1,848 for a group of 9, and $3,998 for a group of 10.


Braised Superior Bird’s Nest with Crabmeat and Crab Roe

Part of one of the set menus, the pampering Braised Superior Bird’s Nest with Crabmeat and Crab Roe brims with top-quality ingredients, boasting clean flavours and luscious textures.


Salted Egg Lobster and Sautéed Fillet of Lobster

Ceaseless feastings begin at The Dining Room, where an array of celebratory favourites would accompany the fine selection of international spread. Continue reading

(Lunar New Year 2014) Bakerzin Chinese New Year Sweets Collection

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This festive season, dessert expert Bakerzin presents the Chinese New Year Sweets Collection 2014, featuring pineapple tarts and a new range of cookies, packaged in chic dashing boxes swathed in auspicious colours and oriental motifs.

Hygiene will no longer be a cause of worry because each cookie and pineapple tart is individually wrapped. The goodies remain fresh this way too.

A new variation of pineapple tart, the Yuzu Yuan Bao Pineapple Tarts ($26.80 for a box of 20), is introduced this year, to add on to its classic pineapple tarts that traditionalists hanker for. Continue reading

(Lunar New Year 2014) Resorts World Sentosa

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If you’re searching for a celebratory excursion this festive season, out of Singapore’s bustling city, with a gastronomic reward at the end of the journey, Resorts World Sentosa beckons.

Resorts World Sentosa will be presenting a slew of festive offerings at two of its dining destinations favoured for Chinese cuisine: Feng Shui Inn and Forest森.


Salmon and Mackerel ‘Lo Hei’ served with Italy Balsamic Vinegar or Mint Dressing ($128 per order; available for dine-in only)

Over at the grand and admirable Feng Shui Inn, Chef Li Kwok Kwong has given the customary Yu Sheng a stunning makeover. Continue reading

Penang Hawkers’ Fare at York Hotel (13 December 2013 to 1 January 2014)

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York Hotel’s well-liked Penang Hawkers’ Fare is back! Launched in 1986, this highly popular food promotion happens thrice a year, in March, September and December. From 13 December 2013 till 1 January 2014, indulge in unlimited portions of Penang street food such as Char Kway Teow, Prawn Mee, Penang Laksa, Lor Bak, Rojak, Cuttlefish Kang Kong, Oyster Omelette, Ban Chang Kueh, Kway Teow Soup and Kway Teow Dry. Continue reading

A La Carte Dinner Buffet at The Fullerton Hotel Singapore’s Jade Restaurant

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Shrimp Wanton in Spicy Vinaigrette

The A La Carte Dinner Buffet at The Fullterton Hotel Singapore’s Jade Restaurant, available from 1 to 30 December 2013, is one you wouldn’t want to miss. At $58++ per person, you can order as many servings as you can stomach from the selection of more than 38 dishes, encompassing appetisers, soups, main courses, rice and noodle dishes, and desserts, each meticulously prepared by Chef Leong Chee Yeng and his outstanding culinary team.


Hot & Sour Seafood Soup

Familiar favourites include the Hot and Sour Seafood Soup, Roasted Pork Belly, Sautéed Chicken with Lemongrass and Dried Chilli Vinaigrette, Sweet and Sour Fish Fillet, Sautéed Pork Ribs in Coffee Sauce and Fragrant Wok-Fried Rice with Seafood. Continue reading

Chef Justin Quek’s Cuisine in conjunction with the launch of Soup Restaurant’s Samsui Ginger Sauce

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I had the privilege of attending the exclusive media launch of Soup Restaurant’s Samsui Ginger Sauce, hosted by Soup’s Managing Director Mok Yip Peng, Executive Director Then Khek Khoon and Executive Director Wong Chi Keong. It was held at the swanky Sky on 57 at Marina Bay Sands, where the six-course menu was specially prepared by Singapore’s renowned chef, Justin Quek, featuring three dishes made using Soup Restaurant’s Samsui Ginger Sauce.

The bottled Samsui Ginger Sauce is Soup Restaurant Group latest business venture, which they plan to retail in all supermarkets in Singapore and also export to overseas markets.

The tasty and nutritious Samsui Ginger Sauce is most prominently recognised for being the essential accompaniment to Soup Restaurant’s much talked about Samsui Ginger Chicken dish that has been winning hearts since 1995.

The sauce is manufactured right here in Singapore, in Soup Restaurant’s central kitchen. It goes through a rigorous process from the selection of ginger stems, the mincing, grinding, steaming and squeezing of ginger. The ginger have been carefully sourced and selected to meet stringent standards.

Home-cooking enthusiasts will be exhilarated to know that the bottled Samsui Ginger Sauce is finally readily available at supermarkets.

Take advantage of the ‘1-for-1 promotion’ at all NTUC FairPrice supermarkets in the month of November.

So tasty and versatile you can use it as a dip for almost anything! The sauce can be used in salads, for cooking, and for marinating meats.


Nordic Salmon “Yu Sheng”

The glorious meal at Sky 57 kicked off with the Nordic Salmon “Yu Sheng”, where salmon carpaccio is dressed in a soya and Samsui Ginger dressing and garnished with micro greens. The ginger sauce provides an appetising zing without being too pungent. Continue reading

Feng Shui Inn at Resorts World Sentosa presents the Ming Sheng Feng Shui Imperial Feast (27 Sep to 20 Dec 2013)

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Feng Shui Inn, Resorts World Sentosa’s award-winning Cantonese restaurant, offers diners a rare opportunity to dine like an emperor, with the Ming Sheng Feng Shui Imperial Feast, available from 27 September to 20 December 2013.

How I love learning about history through gastronomic experiences, especially such majestic ones like the Ming Sheng Feng Shui Imperial Feast. History was one of my weakest subjects during my high school days –all the mundane reading, memorising and unproductive scribbling. It is only through food that I found history engrossing and thought provoking –if only our classes comprise excursions to restaurants like that.


Steamed Fish Roll stuffed with Minced Mutton

History: During the Qing Dynasty in imperial China, rivalry between the conquering Manchus and ethnic Han people was rife. To unite the two factions, Emperor Kang Xi decided to host a lavish feast of massive proportions for his birthday. Over 100 rare dishes were serves, featuring the best of Manchu and Han cuisines, making clear the monarch’s desire for harmony. The imperial feast (Man Han Quan Xi) was served to the emperor over 3 days, offering exotic delicacies of the mountain, land and sea. The Man Han Quan Xi, or the Imperial Manchu and Han Feast, remains as one of the grandest meals ever documented in China’s long history.

Today, hundreds of years later, Resorts World Sentosa’s Cantonese fine dining restaurant Feng Shui Inn proudly presents its Man Han Feast of 64 dishes in an ode to this legendary banquet, inspired by the original Man Han Quan Xi. Some ingredients have been replaced out of respect for wildlife conservation, but the style is spurred on by tradition. With representative dishes from the Northern and Southern provinces of China, it is a true celebration of the creativity, diversity and excellence of Chinese culinary arts.

Prices for set menus range from $188 to $808 per person, minimum two to dine, or $1388 to $3088 for a table of four persons. Running for 12 weeks, 16 new dishes will be on showcase every 2 weeks. Continue reading