Goodwood Park Hotel unveils a fresh line-up of Lunar New Year goodies this festive season, in addition to bringing back its highly anticipated signatures ascribed to popular demand.
Fortune of Gold ($80 for 1kg)
The elaborate and intricately designed Fortune of Gold, a moist passionfruit and apricot pound cake covered in icing and sculpted to resemble a treasure bag, showcases the pastry team’s immaculate craftsmanship and creativity. Sweet and entirely edible right down to the ‘string’, arresting your vision are the gleaming gold ingots and coins that come in eights, meticulously handcrafted using chocolate.
Lucky Orange Delight ($80 for 1kg)
The Lucky Orange Delight is another stunning showpiece by Pastry Chef Joe Tan, a cheery confection that will undoubtedly be the talk of the festive table with its larger-than-life dimensions.
Shaped like a giant mandarin orange and coated with white chocolate and icing, this orange pound cake opens up to reveal eight auspicious petite mandarin oranges handmade from dark chocolate.
The Lunar New Year Goodies are available for takeaway from 10 January to 14 February 2014 at the Deli.
Dining at home need not be mundane, especially when sumptuous takeaway options are conveniently available. Prosperity Savouries, available from 14 January to 14 February 2014, include a selection of Yu Sheng, Bountiful Treasures Claypot (hairy gourd stuffed with pork belly accompanied by premium seafood), Braised Chicken with Sea Treasures in Claypot, and last year’s crowd-pleaser, Drum of Abundance (braised pig trotter with sea treasures).
Snapper with Grilled Puffer Fish ‘Yu Sheng’ ($138; dine-in only at Min Jiang)
The Snapper with Grilled Puffer Fish ‘Yu Sheng’ is Chef Chan Hwan Kee’s original rendition of Yu Sheng, which glides deftly between traditional and novel. Grilled puffer fish and snapper rob the limelight. Imported from Japan, the mirin-soaked air-dried puffer fish is grilled to render a smoky finish. Thin snapper slices lend a pristine note to the amalgamation of mesclun greens, sweet potato and yam crisps, preserved melon strips and prawn roe. Everything is then drizzled in a sweet plum-based sauce followed by a final flourish of peanuts, sesame seeds and crispy crackers before it’s ready for the customary tossing.
Assorted Fruits with Crispy Eel & Sliced Silver Cod ‘Yu Sheng’ ($78 for small/$128 for large; dine-in only at Min Jiang at One-North)
The Assorted Fruits with Crispy Eel & Sliced Silver Cod ‘Yu Sheng’ by Chef Goh Chee Kong parades a refreshing melange of fruits including mango, dragonfruit and pear, accompanied by crushed peanuts, pine nuts, sesame seeds, cucumber and lettuce, dressed in mustard and fruit juice dressing.
This fresh take on Yu Sheng boasts varying textures of juiciness and crunch, featuring two novel ingredients, crispy eel and fried silver codfish, both of which impart a flavourful umami touch to this light and refreshing creation.
Braised Chicken with Sea Treasures in Claypot ($198 for 6 persons; dine-in and takeaway at Min Jiang)
A sumptuous feast in one pot, Chef Chan Hwan Kee’s masterpiece showcases a whole chicken braised for two hours, traveling with prized ingredients such as pork belly that has been cooked for 8 hours, whole Australian abalones, dried oysters, flower mushrooms, black moss and broccoli. The outcome is a wholesome, deeply comforting and richly textured dish that traditionalists would not be able to resist.
Bountiful Treasures Claypot ($238 for 6 persons; dine-in and takeaway at Min Jiang at One-North)
The Bountiful Treasures Claypot brims with premium seafood and produce such as whole Australian abalones, dried oysters, flower mushrooms, sea cucumber, dried scallops, black moss and Tianjin cabbage, soused in a luscious robust sauce. The hairy gourd ‘rings’ stuffed with pork belly steals the spotlight in this hearty dish; this luxurious version is derived from braising then steaming pork belly for a total of 9 hours to achieve unctuous fork-tender meat that marries impeccably with the clean flavours of hairy gourd.
Traditional New Year Cookies and Chips ($18.80 to $23.80 per jar)
Goodwood Park Hotel’s range of festive snacks has garnered a loyal following. Traditional New Year Cookies and Chips include Macadamia & Chocolate Cookies, Cashew Nut Cookies, Almond Cookies, and the widely popular Chiku Chips and Yam Chips.
The Chiku Chips are highly addictive!
Bak Kwa ($50 for 600g, $76 for 1kg)
Bak Kwa is marinated in a proprietary blend of spices and barbecued by the hotel’s Chinese chefs.
Prosperity set menus at Min Jiang and Min Jiang at One-North are available from 14 January to 14 February 2014. Dine-in menus for festive feasting are priced at $98 and $118 per person (minimum two to dine), and range from $788 to $1688 per table of ten persons. A Festive Treasures takeaway set menu is also available at $498 for six persons, with an advance order of three working days. Prosperity yu sheng is included in all dine-in and takeaway set menus.
For more information, visit goodwoodparkhotel.com.
Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel:
Min Jiang at One-North
No. 5 Rochester Park
Singapore 139216
Tel: