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

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

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

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)

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

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

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)

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

Goldleaf New Taiwan Porridge Restaurant

Porridge has always been my number 1 comfort food. What better option than Goldleaf Restaurant to step into on a cold rainy day along Amoy Street? Here you not only get to warm your bellies with porridge scattered with huge chunks of sweet potato, but also a plethora of homely dishes to accompany.

Sweet Potato Porridge

Porridge here comprises a mixture of Jasmine rice and Calrose (Japanese) rice, cooked till soft enough to swallow without chewing, but with grains that are still slightly distinguishable in that thickened murky water. Porridge comes unseasoned, which calls for additional orders of side dishes.

Braised Pork with Preserved Vegetables ($10)

What I highly recommend to accompany the porridge would be the Braised Pork with Preserved Vegetables (Mei Cai Kou Rou). Pork belly has been marinated for an entire day, and braised for half a day, resulting in tender and tasty perfection. Let no gravy go to waste –soil the pearly white porridge with all that savoury goodness. Continue reading

Si Chuan Dou Hua at PARKROYAL on Kitchener Road serves up nostalgic Charcoal-Roasted Suckling Pig and Claypot Varieties

The aroma wafting from the claypot is simply alluring, causing tummies to rumble.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road presents an array of charcoal-roasted delights, which include scrumptious claypot varieties, and not forgetting the outlet’s signature Roast Suckling Pig.

The culinary team, led by Executive Chef Leung Wing Chung, has created six varieties of claypot rice – including salted fish, yam, frog legs and waxed meat – at just $18 per pot. Continue reading

Exquisite Dynasty Feast at Summer Palace inspired by Imperial Tales

Summer Palace presents an exquisite 8-course feast inspired by imperial tales spanning five major dynasties in Chinese history, transporting diners to the ancient times.

Enthralled by the luxuriant landscapes of the famed royal gardens in Beijing, China – which Summer Palace was named after – and fascinating fables passed down through generations, Executive Chinese Chef Liu Ching Hai crafts a regal feast while still staying true to centuries-old traditional Cantonese preparation methods. Marvel at how his culinary interpretation of Chinese history unfolds in each course. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Yan Ting, St Regis Singapore

Exhilaration is an understatement to describe my feelings when I received a box of mooncakes from the prestigious St Regis Singapore.

The tasteful packaging itself speaks of its class and superiority, excellent to be bestowed to cherished elders and respected business associates.

The elegant re-usable packaging resembles an ornate jewellery box, where mooncakes are neatly housed in boxes that pulls out like drawers.

Mooncakes are dexterously handcrafted by the brilliant culinary team behind the award-winning Cantonese restaurant, Yan Ting, whose mastery of working with snowskin mooncakes have reached exemplar heights.

Assorted Snowskin Mooncakes ($67.80 for a box of 8)

The mooncakes from Yan Ting somehow tugs on my heartstrings, thoroughly evocative, reminding me once again why I’ve always loved snowskin mooncakes as a child.

Despite the fact that their snowskin mooncakes are available in inventive and unconventional flavours, the essence of traditions has not been engulfed by modern execution. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Crystal Jade

Stepping up its game this year, Crystal Jade wows us with the new limited-edition mooncake packaging that’s lavishly designed to resemble a treasure chest. The best part of this packaging is that once Mid-Autumn Festival is over, or rather as soon as the mooncakes are devoured, the trove can double as a jewellery box, and its sturdy material can last you years.

Mystical Treasure set ($89 for 4 pieces)

To own that gorgeous treasure chest, get the Mystical Treasure set that comes with four premium Gold Leaf Mooncakes: Gold Leaf White Lotus Paste with Double Yolk, Gold Leaf Red Lotus Paste with Double Yolk, Gold Leaf Plain White Lotus Paste, and Gold Leaf Mixed Nuts & Ham.

The Gold Leaf Mooncakes have taken on a new sheen, shimmering more ever compared to the past year’s edition. Check out my post on Crystal Jade’s range of mooncakes in year 2012 here: https://melicacy.com/?p=4685

My opinion on Crystal Jade’s Gold Leaf Mixed Nuts & Ham stands firm till date; it’s one of the few nut-laden mooncakes that my palate actually approves of. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Jiang-Nan Chun, Four Seasons Hotel Singapore

Chef Alan Chan from Jiang-Nan Chun, Four Seasons Hotel Singapore, is best known for his creative enthusiasm in tandem with drawing on traditional roots.

This Mid-Autumn Festival, expect bold and inventive flavours in Chef Chan’s new range of mini snow skin mooncakes, yet traditionalists can still seek comfort in familiar favourites. Continue reading

(Mid-Autumn Festival Recipe) Flaky Pastry with Organic Golden Sweet Potatoes by Feng Shui Inn, Resorts World Sentosa

Mid-Autumn Festival is around the corner. Have you made your mooncake orders, or are you planning to get your hands (and kitchen) dirty and bake some from scratch? If you’re planning on the latter, you’re in luck! The recipe in this post, (tried, tested and triumphant), is nothing like the usual ones stamped out of squarish ornate moulds.

I had the privilege of attending a mooncake-making media workshop held at Resorts World Sentosa’s elegant and luxurious Chinese restaurant, Feng Shui Inn. Emphasising hugely on healthy eating, Feng Shui Inn introduces the baked flaky pastry for the first time, which encases organic golden sweet potatoes for a healthier alternative. It is lower in calories, fat and sugar content.

They have generously provided the recipe so everyone could give them a try. This version is a twist from the traditional Teochew mooncakes that have purple yam as fillings. Continue reading