Chinese New Year Part I | Part II | Part III | Part IV | Buffet | Takeaway

Famous Treasure 

Famous Treasure serving Nanyang cuisine exhibiting dishes of Teochew, Hokkien, Cantonese and Hainanese with influences from Singapore, Malaysia, Thailand and Indonesia. With various auspicious set menus (13 January to 8 February 2020) such as Wealth, Success, Happiness, Fortune, Prosperous and Treasure, time to impress your loved ones and business associates this Chinese New Year.

Prosperity Shun De Yu Sheng serving the biggest plate of yellow tail sashimi that I’ve seen so far! You may wish to diy, mix and match the ingredients or ask the service crew to portion for everyone. Not to miss, the crowd favourite, yam strips. The yam strips are very crispy and makes a nice yusheng topup with a lovely golden brown. However, we didn’t get to lohei as the ingredients are separately plated. Well, I did a mini lohei on my own! If you’re addicted to yusheng, you can have this Prosperity Shun De Yu Sheng any day because it’s under the à la carte menu.

Light sweetness found in the chicken soup with morel mushroom and melty peach gum. Most of the time we have peach gum for dessert, this is first time I had it in a hot bowl of chicken soup. It’s delicious, healthy and full of nutritional goodness.

Wok-fried Prawn Ball with Traditional “Nanyang” Style is a new creation. What’s behind the “Nanyang” style sauce? It is actually a mix of lemongrass and rendang. The rendang wasn’t too spicy with a nice fragrance of lemongrass. Briny large prawn balls would benefit from the “Nanyang” style sauce and the flavour does not overpower one another. With a refreshing dressing of sliced cucumber and edamame, these prawn balls make for a welcoming Chinese New Year entree.

Signature Famous Treasure “Pen Cai” with light and drinkable sauce alongside with abalone, sea cucumber, pig’s skin, broccoli, fa cai, dried scallops, dried oyster, shiitake mushroom and more! My favourite ingredient goes to the sea cucumber, very soft in texture less the iodine taste!

My favourite dish for the night – Roasted “Silver Hill” Irish Duck. You certainly can’t miss the glittering Irish duck. Comes with a nice sweet roasted smell with thick layer of fats. So sinful but I love it ’cause it’s so delicious. Not forgetting the juicy and moist meat hidden benealth the crisp skin.

Tien Court Copthorne King Hotel Singapore 

Vegetarians are in for a feast! King’s vegetarian treasure pot that is sure to impress your guests. Featuring an assortment of vegetarian ingredients like mushroom balls, abalones, crispy lotus crisps, tofu, cabbage and more. What surprises me is the vegetarian mock abalone, it looks like the real stuff on first glance!

The Signature King’s Treasure Pot packed with abalones, sea cucumber, meat, dried scallops, dried oysters, prawns and more in fragrant gravy.

Stir-fried prawns packed with a hint of spicy heat and full of umami flavours. Terrifically fresh prawns and crunchy!

We are a fan of this deep-fried nian gao. It’s so soft inside with almost melt-in-mouth texture. Would be perfect if the batter is lighter.

Park Hotel Clarke Quay

From 10 January to 8 February 2020, Park Hotel Clarke Quay will be offering 6 to 8 course auspicious Chinese New Year menus to usher the rat year. These festive menus are specially curated by the hotel’s banquet’s chef James Wong himself whom is a veteran culinary specialist with four decades of experience in Asian and Cantonese cuisines. Holding on to the importance of reunion meal with the company of loved ones, Chef James places much thought and care into each year’s creations, introducing new dishes with auspicious ingredients to entice both the young and elderly.

Featuring some of the dishes from 8 course menu, lets welcome the New Year with the first dish which is no other than the Auspicious Abundance Yu Sheng. Symbolising good luck, abundance and fortune for the year ahead, this dish is presented with fresh vegetables, pan seared US scallops with red caviar and topped with crispy 老鼠粉(lao shu fen) that were quite addictive.

Instead of the usual steamed fish in sauce, Park Hotel offers Steamed Red Garoupa with Yellow Bean Paste which highlights the natural sweetness of the fresh fish, further enhanced with house-made yellow bean sauce and a flavourful house-blend of minced ginger, red chilli, and garlic.

Braised to perfection and served in an intricate stack would be the Braised Baby Abalone with Chinese Mushroom, Sea Cucumber and Chinese Spinach. Abalone usually signifies good fortune, perfect for the Chinese New Year, is slow-cooked over controlled heat in superior stock, and seasoned with oyster sauce and soy sauce.

The Steamed Chicken with Chinese Sausage, Lily Buds, Black and White Fungus was another one of the favourite dishes. Marinated overnight and steamed till tender perfection, before being poached together with black and white fungus, fried Chinese sausage and lily buds. The superior gravy goes perfectly well with rice.

Last but not least, end your meal on a  cute note with the Chilled Mango Pudding with Lychee Pearls. The refreshing dessert shaping like tangerines, highlights mango pudding with cream and lychee pearls that bursts with lychee nectar.

Park Hotel Clarke Quay is reviewed by Alvin.