We’re so glad there are 15 days to celebrate Chinese New Year!
You’ve probably already made plans for reunion dinner next Friday but who says you only can enjoy CNY fare on the eve of Chinese New Year? After all, one of the best things about Chinese New Year is the food! Here, we’ve rounded up four of our favourite restaurants to feast on scrumptious CNY delicacies.
Min Jiang at Goodwood Park Hotel
If you follow Go Away on Instagram, you may recall seeing the uber-adorable, uber-gigantic pineapple tart from Min Jiang. The Huat! Tart is a delectable creation measuring 6.5 inches and made with homemade fresh pineapple reduction infused with vanilla. Instead of contending with tiny bite-sized morsels, you can now enjoy an actual slice of pineapple tart with a cuppa tea – how amazing is that? Another sweet highlight from Min Jiang this year is the Auspicious Golden Pineapple. Painstakingly constructed by the hotel’s pastry team, this ornate creation consists of a five-layered vanilla pound cake swathed with swirls of butter cream.
Sweet treats aside, diners at Min Jiang this CNY can look forward to a slightly unconventional (but still delicious) yu sheng creation from Master Chef Chan Hwan Kee. Starring the amberjack — beloved for its delicate, subtle flavours — this stalwart dish is topped with shredded Japanese pickled turnips and a variety of crisp vegetables such as wild arugula and red mustard greens. For added texture and flavour, the show-stopping dish also comes with a medley of fried sweet potatoes, baked cod, crushed peanuts, jellyfish, wasabi caviar tobiko, and red caviar tobiko. Available for dine-in only.
Another new dish to look forward to this CNY is the Braised Whole Chicken with Sea Treasures in Claypot. A whole spring chicken is flash-fried before being braised for an hour, while other premium ingredients such as Australian 10-head abalones, dried scallops, and handmade shrimp and minced pork balls are separately cooked. The final step involves steaming all the ingredients together for 45 minutes before serving. The result? A fragrant, full-bodied dish that warms the heart (as well as the belly)!
For reservations, call 6730 1704 or email firstname.lastname@example.org
Yan Ting at St Regis Hotel
Over the years, Yan Ting has consistently delivered the goods and remains a firm favourite for authentic Cantonese fare. This CNY, Executive Chef Tony Wun has whipped up a slew of new dishes on top of good ol’ classics like the Prosperity Yu Sheng with Norwegian Salmon and the Crispy Suckling Pig Stuffed With Glutinous Rice.
Some of these new creations include the Braised King Prawn in Shrimp Oil; which comes with a giant hunk of prawn braised in a piquant blend of prawn head oil, stock, salt, sugar, and chicken powder, and the Deep-fried Sea Perch Fillet with Fermented Beancurd. The latter dish was a pleasant surprise. Despite being deep-fried, there was none of that greasy, stodgy textures associated with deep-fried foods. Instead, what you get is firm, flaky fish encased in a buttery batter – light, aromatic, and totally addictive, especially when paired with the umami flavours of the fermented beancurd. Of course, no CNY feast at Yan Ting is complete without the pen cai. Theirs is an extravagant treasure trove comprising 12 luxurious ingredients, including abalone, dried scallops, sea cucumber, and Chinese mushrooms.
Yan Ting is fully booked on Chinese New Year Eve, but there are still available slots for the rest of CNY, so book now!
For reservations, call 6506 6887 or email email@example.com
Yàn at National Gallery Singapore
Yàn may be a relatively new player on the Chinese dining scene in Singapore, but with Master Chef Chan Kung Lai helming the kitchen, the restaurant seems poised for success. This CNY, Master Chef Chan has designed eight menus to cater to all group sizes, from couples to multi-generational families. For yu sheng, I highly recommend the Signature Yellowtail Fish Yu Sheng with Golden Flake in Shun De Style. This Instagram-worthy dish (pictured in the main image) comes with a base of crispy fried vermicelli topped with slices of ginger, spring onion, capsicums, finely grounded peanuts, and generous servings of yellowtail. The juxtaposition of colours, textures, and flavours truly makes this a winner in my books.
To celebrate the Year of the Rooster, Master Chef Chan has also come up with two new poultry dishes. The first is the invigorating Double-boiled Chicken Soup with Black Garlic Sea Whelk. Brewed for eight hours, this soup is not only robust and flavourful, but is also beneficial in boosting your body’s immune system. The second dish is the Duet Style Roasted and Szechuan ‘Bon Bon’ Chicken, where you’ll get to enjoy a full spring chicken served in two distinct styles. Half the chicken is roasted to an aromatic golden brown, while the other half is shredded and coated with a tongue-tingling Si Chuan Ma La spice. This dish is so delicious I hope they put it on the regular menu even after Chinese New Year.
For reservations, call 6384 5585 or email firstname.lastname@example.org
Jiang Nan Chun at Four Seasons Hotel
Ah, another crowd pleaser. At Jiang Nan Chun, you’ll get to partake not only in a feast for your belly, but for your eyes and nose as well. This CNY, the restaurant will be festooned with gorgeous floral arrangements by Resident Florist Linus Loh.
Chinese Executive Chef Alan Chan and his team have also worked hard to create exquisite CNY menus that feature mouthwatering treats such as the Suckling Pig with Crispy Beancurd Skin and Avruga Caviar; Steamed Boston Lobster with Cordyceps Flowers, and the Double-boiled Fish Maw Soup with Black Truffle. Jiang Nan Chun’s pen cai is not to be missed either – this opulent dish features 18 premium ingredients such as 10-head abalone, roast pork, sea cucumber, and conpoy bathed in Chef Chan’s signature gravy that is slow-cooked for over eight hours.
For reservations, call 6831 7220, or email email@example.com