Thursday, 11 January 2018

Golden Peony – Welcoming Auspicious Year of the Dog [MEDIA INVITE]


Trio of Dessert: Crispy Jujube Pastry, Japanese Sweet Potato Puree with Pearls (In the glass)
& Fried 'Nian Gao' with Sweet Potato and Taro.

From 5 February to 2 March 2018, the award-winning Golden Peony will welcome the Year of the Dog and showcases Executive Chef Ku Keung's innovative creations.

Leading the spread for this year Chinese New Year dishes is Fortune 3-D Meringue ‘Yu Sheng’. This gigantic size Yu Sheng is designed based on this year auspicious animal, topped with superb ingredients such as New Bedford Scallop, Salmon Crispy White Bait and Fish Skin.

Fortune 3-D Meringue ‘Yu Sheng’
Image Credit: Conrad Centennial Singapore

I like the Yu Sheng here as you can clearly taste each of the ingredients and the sweetness of the sauce is just right for me. This year, the Bedford scallops with golden foil creates a unique and meaningful touch, it is like receiving a golden coin for the new year.

Fortune 3-D Meringue ‘Yu Sheng’ (for 30 pax)


Yu Sheng

Up next is the Double-boiled Cordyceps Flower Soup. Cordyceps Flower is known for its benefits in helping your body respiratory functions and anti-ageing. Double-boiled in a young coconut with black chicken, it gave the soup natural umami sweetness. Instead of black chicken pieces, it is made into black chicken meatball which is tender and juicy. A New Caledonia Obsiblue prawn is added to give the soup sweet and brainy taste.

Double-boiled Cordyceps Flower Soup

The next dish, showcasing the famous X.O. Chilli Sauce with Lobster. Stir-fried Half Lobster topped with crispy X.O. Chilli Sauce. The X.O Chilli sauce is crispy packs of punch. Paired with the lobster, it helps to enhance the taste of the lobster flesh. It has almost the same taste as Bi Feng Tang style of cooking.

Stir-fried Half Lobster topped with crispy X.O. Chilli Sauce

Fortune Eight Treasure Stewed Duck. I personally think that it is the highlight of this year CNY menu. A traditional Shanghainese dish, the whole duck is de-boned then stewed in braising sauce for a couple of hours. It is then stuffed with “8 Treasures”, wrapped with lotus leaf and dough and baked further. Total cooking time is about 5 hours.


During the tasting, this dish was served table side. It is flambee with Chinese wine to seal all the flavour. The result is a melt in your mouth duck meat, with healthy fillings like black fungus, ginkgo nuts and shiitake mushrooms. Yum Yum.

Fortune Eight Treasure Stewed Duck

Fortune Eight Treasure Stewed Duck (Individual Portion)

Braised Australian Abalone in Japanese Beancurd and Black Moss. The Abalone is served in Japanese Beancurd, making it looks doubled in size. The abalone is well braised and soaks up the delicious braising sauce, which was rich, robust and packs of umami flavour. The natural sweetness of the Japanese beancurd skin and prawns fillings inside gave a contrasting taste compare to the savoury abalone.

Braised Australian Abalone in Japanese Beancurd and Black Moss

Every year, Executive Chef Ku Keung always come out with a new and exciting stuffing for its suckling pig dish. This year Roast Whole Suckling Pig with Shanghainese Sticky Rice, Fritters and Chicken Floss which commonly eaten as breakfast in Shanghai. The sucking pig is thin and crispy, goes well with the unique flavour of the stuffing.

Whole Suckling Pig with Shanghainese Sticky Rice, Fritters and Chicken Floss

Whole Suckling Pig with Shanghainese Sticky Rice, Fritters and Chicken Floss
Individual Serving
The trio of desserts is just delicious and beautifully presented. On the top, Crispy Jujube Pastry, consist of sweet almond tuile with fluffy sweet potato pastry ball. In the glass, Japanese Sweet Potato Puree with Pearls and on the side Fried 'Nian Gao' with Sweet Potato and Taro. What a sweet ending to the meal.

Trio of Dessert: Crispy Jujube Pastry,
Japanese Sweet Potato Puree with Pearls (In the glass)
& Fried 'Nian Gao' with Sweet Potato and Taro.

Overall, it was indeed an impressive line up for Chinese New Year at Golden Peony. Kudos to Executive Chef Ku Keung for coming up with the creative creation again. Do consider Golden Peony for this year Chinese New Year gathering.

Thank you very much to Conrad Centennial Singapore for the tasting invitation.

Usher in the Year of the Dog at Golden Peony
When: 5 February to 2 March 2018
Where: Golden Peony and Festive Takeaway Conrad Centennial Singapore
Reservation: www.connoisseur.sg or call Golden Peony at +65 6432 7482 / 88
For Festive Takeaway: Email: sinci.festive@conradhotels.com / call +65 6432 7489
The CNY Menu and Brochure are available at www.connoisseur.sg

Food & Drink: 8.75/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $51 - $80; $81 and Above

Golden Peony
2 Temasek Boulevard
3F, Conrad Centennial Singapore
Singapore 038982

T: +65 6432 7482/88
OH:
Mon – Sat: 11.30 – 14.30; 18.30 – 22.30
Sun: 10.30 – 14.30; 18.30 – 22.30


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