Although there is no Chinese restaurant at Park Hotel, banquet chef James Wong is back to feed you and your family with his yearly curated set menus.  

Kicking off the meal is the refreshing Prosperity Tuna Yu Sheng – an array of auspicious ingredients for the year ahead.  What is unique is the fish used (yellowfin tuna tataki) and the oil – which we are told has been prepared with pandan leaves and spices for extra fragrance.  
Next up we had the Superior Braised Fish Maw with Crabmeat and Homemade Stuffed Crab Claw.  We love the plump crab claws (made with prawn paste and crabmeat) and the generous amount of crabmeat served.  
Our favourite of the night is the Steamed Red Garoupa with Yellow Bean Paste.  The freshness of the red Garoupa shines through with the house-made yellow bean sauce (with hints of minced ginger, red chilli and garlic).  This would go incredibly well with a bowl of white rice, but we had to save stomach space for the other dishes.
Another outstanding dish is the Salted Egg Yolk Golden Tiger Prawn.  Prawn (‘Har’ in Cantonese) is closely associated with laughter and happiness.  Giant prawns are specially selected for this dish, deep-fried and tossed in golden sauce of salted egg yolk, butter, garlic and curry leaves.  What results is a crusty outer layer of sweet-salty-mildly spicy batter coating plump juicy prawns. 
Conclude your meal with this indulgent Crispy Durian – a must-have for durian lovers.  Durian puree is blended with gula melaka and coconut milk then deep-fried.  There is great textural contrast and reminds us of goreng pisang but with a smoother durian interior.  For those who do not take durian, an alternative dessert  (mango pomelo sago) is available on advance notice.  

There is an early bird treat for bookings before 29 January 2021 for diners with UOB, Citibank, HSBC, Maybank and OCBC cards; every reservation will enjoy a discount of 15% off Chinese New Year set menus and 10% off for bookings made after.  

Budget: S$388++ (4 to 5 persons) to S$768++ (9 to 10 persons)

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