Tuesday, 8 September 2020

Golden Peony – Curate Your Own Menu [MEDIA INVITE]

Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding.

September brings an exciting dining experience at Golden Peony. Curate Your Own Menu! Create your bespoke dining experience at Golden Peony curated from celebrity Chef Ku's new menu. A 5-course lunch from S$48++ per person or 6-course dinner from S$68++ per person.

LD and I tried their 6-course dinner menu.

We started with the delicious century egg prawn roll for appetizer. Crisp exterior followed with springy prawn meat. In the centre of the prawn roll are bak kwa, century egg and wasabi mayonnaise. A good way to start. 

Century Egg Prawn Roll
London’ Duck Pancake Roll, Parma Ham, Pineapple, Crispy Beancurd Skin Swan Pastry with Chili Crab Meat. An individual portion of a mixed platter. You start with the chewy homemade pancake skin that wraps the juicy and succulent London Duck. This homemade pancake skin is specially made to provide extra chewiness and to reduce the possibility of the skin drying out easily. 

London’ Duck Pancake Roll, Parma Ham, Pineapple,
Crispy Beancurd Skin Swan Pastry with Chili Crab Meat
.
On the top, there are few slices of the roast London duck to savour with the plum sauce or even with the shiso leaf. The swan pastry is light, crispy and crumbly. It is filled with Singapore's Signature Chilli Crab that packs a solid punch. 

Crispy Beancurd Skin Swan Pastry with Chili Crab Meat
Crispy Beancurd Skin Swan Pastry with Chili Crab Meat
Double-boiled Baby Abalone Soup with Sea Whelk, Conpoy and Bamboo Pith in Mini Golden Pumpkin. A beautiful plating for this soup dish. The chicken soup is double boiled with the pumpkin. The broth tasted clean, with natural sweetness from the pumpkin and filled with the essence of the chicken. The abalone added a subtle flavour of the sea and the chewy texture in the soup together with the bamboo pit.
 
Double-boiled Baby Abalone Soup with Sea Whelk,
Conpoy and Bamboo Pith in Mini Golden Pumpkin
Double-boiled Baby Abalone Soup with Sea Whelk, 
Conpoy and Bamboo Pith in Mini Golden Pumpkin
Steamed Halibut, Capsicum Preserved Chili. The steamed halibut has a firm and buttery texture. The fungus and asparagus added an extra crunch to this dish. While I am not a fan of chilli on my fish, I do appreciate the multi-layers that the sweet picked chili brings flavours to this dish. Surprisingly, the sweet pickled chilli did not overpower the original flavour and still able to taste the freshness of the fish. 

Steamed Halibut, Capsicum Preserved Chili

Steamed Halibut, Capsicum Preserved Chili
Baked Kurobuta Pork with Bacon and XO Chili Sauce. Chef Ku version of pork roll. Kurobuta pork is wrapped with bacon in infused XO Chili sauce and baked. Although the pork roll is fork-tender, the XO sauce flavour is overpowered by the sweetness of the onion. Plated with the pork are broccoli for contrasting crunchy texture and tangy red currant berries, that will cut through the sweetness in the sauce. 
Baked Kurobuta Pork with Bacon and XO Chili Sauce.
Baked Kurobuta Pork with Bacon and XO Chili Sauce.
Stewed River Prawn with Crispy Egg Noodle Ball, Ginger, Spring Onion and Egg Gravy. When I cut through the egg noodle ball, I can hear the beautiful crunchy sound. Even after allowing the noodle soak and absorb the rich prawn infused egg gravy, I can still taste the crispy texture of the egg noodle in each bite. The gigantic river prawn is fresh, juicy, sweet with a hint of bitterness at the end. Totally love this dish. 

Stewed River Prawn with Crispy Egg Noodle Ball, Ginger, Spring Onion and Egg Gravy
The River Prawn
Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding. A Smooth and creamy avocado cream paired with vanilla ice cream. The bouncy heart shape red bean and coconut jelly adds a twist and contrasting flavour to the dish. Awesome dessert to round up the meal nicely. 

Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding
Overall, it was a sublime creation by Executive Chef Ku Keung and his team at Golden Peony. The menu is delicious and well balanced. Yummy!! 

Curate Your Own Menu 
When: September 2020 Onwards 
Time: Lunch 11.30 – 14.30; Dinner, 18.30 – 22.30 
Where: Golden Peony 
             Conrad Centennial Singapore, Level 3 
Price: Lunch, 5-course menu for $48++ per person 
          Dinner, 6-course menu for $68++ per person 
Reservation: 
Call 6432 7482/88 or Email Sinci.GoldenPeony@conradhotels.com; or 
Menu available here

Thank you very much Golden Peony Team & Conrad Centennial Singapore for hosting us. 

Food & Drink: 8.5/10 
Value: 8.5/10 
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 
IG: @Goldenpeony
OH: 
Mon – Sat: 11.30 – 14.30; 18.30 – 22.30 
Sun: 10.30 – 14.30; 18.30 – 22.30 

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