Jia He Grand - Exquisite CNY Set Menu 2024 [MEDIA INVITE]

Enter the auspicious Year of the Dragon with Jia He Chinese Restaurant and its sister establishment Jia He Grand. From 21 January 2024 to 24 February 2024, both establishments will dazzled the guests with meticulously curated menus tailored for families, friends and business associates. What better way to celebrate the Lunar New Year than with Jia He Chinese Restaurant and Jia He Grand.

For this Media Tasting session at Jia He Grand, we tried their Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons.

Jia He Prosperity Five Auspicious Blessings "Yu Sheng”

The feast commences with Jia He Prosperity Five Auspicious Blessings "Yu Sheng” (嘉和五福彩玉捞生). This Yu Sheng contains 5 key ingredients with Auspicious Blessings: Fish Maw, Sliced Roast Duck, Shredded Abalone, Sea Cucumber and Salmon. Served together with Bellpeppers, Juliene of Radish, Salads and Special sauce.

Jia He Prosperity Five Auspicious Blessings "Yu Sheng”

After the fun session doing the “Lo Hei”, the Yu Sheng is plated individually and the service staff ensure we got all the ingredients on our plate. As each of the ingredients contributed their unique texture and flavour, it is like having a party in your mouth. On top of that, the special sauce from Jia He added fireworks in the mix, as it contains Sichuan chilli sauce and yuzu. WOW. (Do note that for those who do not or are unable to take spicy stuff, you can request the non-spicy version)

My Yu Sheng Plate

Sea Cucumber

Double-boiled Buddha Jump Over the Wall with Red Ginseng (红参佛跳墙). This sumptuous yet nutritious double-boiled Buddha Jump Over the Wall is unique, especially with the extra ingredient of Red Ginseng.

Double-boiled Buddha Jump Over the Wall with Red Ginseng
(红参佛跳墙)

First serving, Fish Maw and Shark Fin. For this first serving, I enjoy the crunchy texture of the shark fin and the bouncy & collagen of the fish maw. While the clear broth looks light, it contains the essence of all the ingredients, including the red ginseng in the broth. Usually, when we see the shark fin, we automatically reach for the vinegar, in this case, there is no need for it. There is no fishy smell from the shark fin and the fish maw.

First serving, Fish Maw and Shark Fin

Second serving, sea cucumber, mushroom, pork tendon & dry scallops. The broth of the second serving is thicker, more robust and filled with umami flavour. The sea cucumber and pork tendon are soft, but crunchy. While the mushroom soaks up the essence of the ingredients beautifully. A lovely and fulfilling broth.

Second serving, sea cucumber, mushroom,
pork tendon & dry scallops

Steamed Australian lobster with Sea Urchin in Egg White and Chinese Wine (海胆威龙). An Exquisite bowl of Chawanmushi. When this dish is presented, a serving of Singapore whisky is lit on fire and poured over each bowl. The lobster is cooked to perfection, delivering a sweet, smooth and silky texture that pairs nicely with the sea urchin. The pillowy egg white and Chinese Wine added a delicate flavour, while the whisky gave a contrasting flavour of oak and smokiness.

Steamed Australian Lobster with Sea Urchin
in Egg White and Chinese Wine (海胆威龙)

Poached Sliced Spotted Garoupa with Wild Mushroom and Superior Lobster Soup (野菌龙虾汤堂灼星班). While the preparation is done in the kitchen, the cooking and plating are done table side. The sliced fish and wild mushrooms are pan-fried table side with oil and butter. Once cooked, lobster stock is added to complete the dish. The result is soft, silky smooth garoupa slices, accompanied by robust stock complete with umami flavour. A very comforting dish. Yummy!!

Poached Sliced Spotted Garoupa with Wild Mushroom and
Superior Lobster Soup (野菌龙虾汤堂灼星班). 

Roasted Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura Shrimp (香芋櫻花虾3头鲍鱼有米乳猪). This dish can also be considered as the third serving of Buddha Jump Over the Wall, as the abalones used here were cooked inside the broth.

Roasted Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura Shrimp (香芋櫻花虾3头鲍鱼有米乳猪).

The suckling pig has a paper-thin crispy skin, followed by juicy and fatty flesh. The fried rice is fragrant, filled with the flavour of the Sakura shrimp and the drippings from the suckling pig. The abalone is soft and flavourful. Don’t forget about the pickled Roman tomato and cucumber on the side, not only they are very yummy, it will help to balance the richness of this dish.

My Serving of Suckling Pig

Desserts are Daifuku filled with Mandarin Orange and Cream Served with Bird's Nest-Ginseng Xiao Long Bao (橙香雪梅拼泡参小笼包燕窝). The Bird’s Nest-Ginseng Xiao Long Bao is best eaten when it is hot. It is refreshing, while the broth is medium sweet, offset with a touch of bitterness from the ginseng.

Bird's Nest-Ginseng Xiao Long Bao (泡参小笼包燕窝)

Meanwhile, the Daifuku is packed with orange flavour, refreshing and just bursts in your mouth.

Daifuku filled with Mandarin Orange and Cream (橙香雪梅拼)

We had an additional treat of Nian Gao from our host. It is pan-fried without coating, resulting in a crispy exterior, with a nice caramelisation. It has a medium sweetness followed by a warming taste of the ginseng.

Nian Gao

Overall, Jia He Grand Exquisite CNY Set Menu 2024 exceeded my expectations. It is packed with flavour, nutritious and tantalises your palate. Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons and advanced booking are required. Ganbei! Cheers!

Thank you very much Sharon & Jia He Grand Team for hosting us.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8.5/10

Budget per Person: $81 & Above.

Jia He Grand @ One Farrer Hotel

One Farrer Hotel, Level 1

1 Farrer Park Station Road,

Singapore 217562

T: +65 6538 9688 / 6538 2788

W: https://www.jiahe.com.sg/jiahe-grand

F: https://www.facebook.com/JiaHeRestaurant

IG: @Jiaherestaurant

OH: Daily 11.00 – 14.30 (LO 14.00); 18.00 – 22.00 (LO 21.00)

CNY Menu and other information is available online

Sister Restaurant

Jia He Chinese Restaurant

1 Farrer Park Station Road,

#01-14/15/16 Connexion,

Singapore 217562

T: +65 6694 8988 / 6694 9466

W: https://www.jiahe.com.sg/jiahe-chinese-restaurant

F: https://www.facebook.com/JiaHeRestaurant

IG: @Jiaherestaurant

OH: Daily 11.00 – 15.00 (LO 14.30); 18.00 – 22.00 (LO 21.30)

Online Shop: https://shop.jiahe.com.sg/cny

Golden Peony – Blossoming Fortune 2023 [MEDIA INVITE]

Golden Peony pays ode to the delights of the Lunar New Year with a menu that promises to set you up for a year of happiness and well-being in the year of Water Rabbit. Executive Chef Ku and his team have prepared deliciously decadent dishes with lobster as the main theme.

Chinese New Year Conrad Bears

We were welcomed to the dinner by Chef Ku Grand Yu Sheng, which has been missing for the past few years due to the pandemic. While you usually tossed the Yu Sheng per table, this grand design by Chef Ku allows up to 20 to 30 diners to do it together. A cheerful and vibrant experience.

Grand Yu Sheng

Grand Yu Sheng

Fortune Gold Flakes ‘Yu Sheng’ Baby Abalone, Lobster, Mock Bak Kwa, Crispy White Bait, Fish Skin, Fresh Fruit (绿 野 仙 踪 特 配 玉 兔 捞 起 金 箔 - 鮑 魚，龍 蝦，素 肉 乾, 太 湖 银 魚，金 皇 魚 皮)

Fortune Gold Flakes Yu Sheng - my portion

This glamorous Yu Sheng is filled with luxurious and delicious ingredients. It has juicy and crunchy baby abalone, sweet lobster sashimi, fresh salmon sashimi, crispy fried fish skin and aromatic mock meat bak kwa. The refreshing homemade plum sauce bound all the ingredients together nicely. A great start to the feast.

Fortune Gold Flakes Yu Sheng - my portion

Boston Lobster, Steamed with Egg White and Chinese Wine Broth. （祥 龍 碧 珠 – 鸡油花雕波士顿龙蝦）. This dish is all about showcasing the natural flavours of lobster. It is steamed to perfection; the lobster meat is light, sweet and bouncy, while the velvety egg white just absorbs the essence of the lobster enhanced by the Hua Diao Wine. The small cucumber ball compliments the dish with a contrasting crunchy and bouncy texture. Super delicious!

Boston Lobster, Steamed with Egg White and Chinese Wine Broth.

The Lobster Claw

Yam Abacus Seeds Wok-fried with Plant Based Meat, Dried Shrimp Served with Crispy Carrot Cake (粒 粒 有 錢 算 - 客 家 植 物 肉 算 盤 子 伴 萝 卜 糕). Inspired by his Hakka roots, Chef Ku elevated this traditional Hakka dish by pairing it with crispy carrot cake. I tasted lovely crispy carrot cake, followed by chewy and bouncy Hakka yam abacus seeds. Traditionally, the abacus seeds are fried with minced pork, dried shrimp and superior soy sauce; However, Chef Ku has replaced the minced pork with Plan Based Meat. I must say, with the explosion of flavours in this dish, I did not miss the taste of the minced pork or even be aware of it if it was not mentioned on the menu.

Yam Abacus Seeds Wok-fried with Plant Based Meat,
Dried Shrimp Served with Crispy Carrot Cake

Yam Abacus Seeds Wok-fried with Plant Based Meat,
Dried Shrimp Served with Crispy Carrot Cake

Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad (齒 頰 留 香 - 香 烤 叉 烧 齒 魚). Tooth Fish or Chilean Seabass is known for its flaky moist flesh and contains lots of Omega 3 fatty acids. The honey-glazed sweet sauce caramelised during the baking process, giving the fish a crisp exterior followed by delicious fatty flaky flesh. The sour green mango balanced this fatty dish nicely.

Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad 

Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad 

Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth (特 色 龍 吐 珠 - 龍 蝦 泡 飯 烤 乳 猪). One of Chef Ku’s signature Chinese New Year dishes. This year, the stuffing of the sucking pig is lobster meat, Japanese fragrant rice cooked in Superior lobster broth. When Chef Ku chopper cuts through the thin crispy, the crackling sound was just a symphony of the coming treat.

Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth

Each portion of the suckling pig is plated with superior lobster broth, crispy rice and suckling pig sauce. The layer of the sucking pig provided a crispy skin followed by juicy and succulent flesh. The Japanese rice is fragrant and plump, as it absorbs the essence of the piggy and superior lobster broth. The lobster flesh is bouncy, more like a lobster ball texture. I like to have the broth in between each bite of the rice and lobster stuffing, it gives more OMPH to the lobster flavour. Yum Yum!

Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth

The Suckling Pig

In line with the Water Rabbit year, the dessert is Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl (月 影 玉 兔 - 豆 奶 玉 兔, 七 彩 珍 珠 桃 胶 蘆 薈 冻), Snow White with Green Tea Paste (白 玉 无 瑕 - 雪 地 玉 兔 糯 米 糍) and Crispy Green Tea Pastry (甜 上 心 头 - 金 牡 丹 緑 茶 萝 卜 酥).

Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl, 
Snow White with Green Tea Paste and Crispy Green Tea Pastry.

It is rabbit overload. The rabbit soy pudding has a smooth and bouncy texture, sitting on the refreshing aloe vera, lemongrass jelly, peach resin and rainbow pearl dessert mix. While the rabbit green tea paste’s light and delicate texture are complemented by the crispy green tea carrot. A beautifully plated dessert.

Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl, 
Snow White with Green Tea Paste and Crispy Green Tea Pastry.

Snow White with Green Tea Paste & 
Crispy Green Tea Pastry.

For a more traditional dessert, you can choose the Homemade ‘Nian Gao’, Sweet Potato and Yam (金 薯 芋 頭 年 糕). This combo trio are coated with crispy and crumbly crust delivering a comforting multi-texture and multi-flavours of Lunar New Year. It is something that I always look for when dining in Golden Peony during the CNY period.

Homemade ‘Nian Gao’, Sweet Potato and Yam

Overall, it was another superb and delicious CNY feast and the choice of lobster as the main theme just brought the overall menu to another level.

Blossoming Fortune at Golden Peony

When: 5 January to 5 February 2023.

Monday to Friday Lunch: 11:30am – 2:30pm

Saturday, Sunday and Public Holidays Lunch:

1st Seating – 11:30am – 1:00pm

2nd Seating – 1:30pm – 3:00pm

Monday – Sunday Dinner: 6:30pm – 10:30pm

*Dim Sum (Only Lunch) will be available on 21, 22, 28 & 29 Jan and 4 & 5 Feb 2023

Full details of the menu are available here.

Click > HERE < for Lunar New Year 2023 Menu

Click > HERE < for Lunar New Year 2023 Dim Sum Menu

Click > HERE < for Takeaway Menu

Click > HERE < for Lunar New Year Brochure

Click > HERE < for Lunar New Year Goodies, Delivery and Takeaway

For more information, kindly visit https://www.connoisseur.sg/hop-into-the-lunar-new-year/ call us on +65 6432 7482/88 or email sinci.goldenpeony@conradhotels.com

Thank you very much Conrad Centennial Singapore for hosting us.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 9/10

Budget per Person: $81 and Above

Golden Peony

2 Temasek Boulevard

3F, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7482/88

W: http://bit.ly/cbk-GoldenPeony

F: https://www.facebook.com/conradsingapore

OH:

Mon – Sat: 11.30 – 14.30; 18.30 – 22.30

Sun: 10.30 – 14.30; 18.30 – 22.30

Hai Tien Lo – Meteoric Success 2023 [MEDIA INVITE]

Pan Pacific Singapore invites you to celebrate the year of the Water Rabbit with exquisite selections of curated set menus, showcasing the finest of Cantonese dining at award-winning Hai Tien Lo. Executive Chef Ricky Leung presents a selection of eight impeccable set menus that will capture our imagination.

Hai Tien Lo - Entrance

We got the front seat to try out the Meteoric Success Menu (飞黄腾达宴; $298 per pax, min 2 persons) and Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘; $598 for 6 pax, $938 for 10 pax).

Yu Sheng

Yu Sheng with Lobster, Whole Abalone, Smoked Salmon and Silver Fish (龙虾鲍鱼烟三文鱼白饭鱼捞起). We had a great time tossing the Yu Sheng filled with the bountiful treasure of the seas. Accompanying the assortments of shaved fresh vegetables and pickled vegetables are abalones that are sweet and crunchy, bouncy sliced lobster meat and smoked salmon, which add a touch of smokiness and saltiness in the dish. The fried fish skin, silver fish and crispy crackers provided a crumbly and crunchy texture. To top it off, the yu sheng sauce is a combination of kam quat and lime giving the overall dish a refreshing sweetness with a slight twist of citrus.

Fresh Vegetables and Pickled Vegetables

Abalone, Lobster & Smoked Salmon

Ready to Toss

My Portion

Double-boiled Fish Maw with Bamboo Pith and Dried Scallops in Fish Bone Broth (瑶柱竹笙花胶鱼骨汤). When I saw the milky white colour of the fish bone broth, I know the soup going to be delicious. It is filled with collagen, extracted from the fish maw and nicely paired with the nourishing bamboo pith. The dried scallops added the umami flavour while the wolfberry for a touch of sweetness. While we were enjoying the soup, the silence around the table is just deafening, telling you how yummy it is.

Double-boiled Fish Maw with Bamboo Pith
and Dried Scallops in Fish Bone Broth 

The Fish Maw

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables (青边鮑金蚝福袋时蔬). The fresh abalone is wholly infused with the braising sauce, which is bold, robust and filled with umami. The dried oyster sits on top of the bean gluten just bursting with the flavour of the braising sauce, infused with the uniquely delicious flavour of the dried oyster. While the abalone and oyster have a bold and robust flavour, the gluten and broccoli balanced the overall dish.

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables

Combination of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing (脆皮乳猪件伴松露鲜蟹肉干贝燕窝酿鸡翼). The paper-thin suckling pig skin is light and crispy. However, without a doubt, the star of this dish is the chicken wing. It is deboned and stuffed with bird’s nest, fresh crab meat, dried scallops and truffle then deep-fried. When I bit into the wings, it was bursting with the natural flavours of each ingredient. Yummy!!

Combination of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest,
Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing 

Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing 

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock (金汤龙虾稻庭面). The silky udon in superior stock would have been a simple and perfect savoury end for the meal. Yet, it was elevated with lightly charred lobster meat, which adds a lovely smoky aroma and bouncy texture to this dish. The crunchy and slightly bitter kai lan helps to counter the richness of the dish.

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock 

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock 

Double-boiled Almond Cream with Imperial Swiftlet’s Nest, Maltose and Sesame Dumpling in Young Coconut (椰皇杏汁炖桃膠官燕汤丸), served with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam (金沙芋丝贺年糕).

Double-boiled Almond Cream with Imperial Swiftlet’s Nest,
with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam 

Double-boiled Almond Cream with Imperial Swiftlet’s Nest,
with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam 

A generous serving of double-boiled almond cream filled with bird nest, peach gum and a sesame dumpling. Each slurp of the dessert delivers a smooth, creamy and comforting flavour at the same time. Completing the dessert nian gao coated with finely-ground nuts and shredded yam.

Sesame Dumpling

Peach Gum

Nian Gao

On top of the Meteoric Success Menu, we were also served the Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘). The ingredients consist of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Dried Scallop, Roast Duck, Homemade Fish Bean Curd, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom (八头鮑魚, 金蚝, 海参, 魚鰾, 元蹄, 龙虾, 干贝, 烧鸭, 自制鱼腐 , 豆筋, 花菇, 发菜, 莲藕片, 云南耳菌).

Hai Tien Lo Superior Treasure Pot - 6 pax

Popularly known as Pen Cai / Poon Choy, the Hai Tien Lo version of Superior Treasure Pot is filled with luxurious and bountiful ingredients bound by superb and robust gravy. Each ingredient is cooked just right and I like the dried oyster, abalone, lobster and Chinese mushrooms that absorb the broth. If there are no other dishes after this, I will not hesitate to get a bowl of rice and wipe out the broth. A superb “rice thief dish”. Absolutely Delicious!!

Hai Tien Lo Superior Treasure Pot - My Serving

Hai Tien Lo Superior Treasure Pot - My Serving

Overall, it was a treat testing the Meteoric Success Menu and Hai Tien Lo Superior Treasure Pot. All the dishes are beautifully plated and delivered multi-texture and in-depth flavour Cantonese flair. A total #Foodgasm dining experience. Cheers!!

Hai Tien Lo – CNY Lunch and Dinner Menu

When: 6 January to 5 February 2023

Time: 11.30 – 14.30, 18.00 – 22.00

Hai Tien Lo 2023 CNY Set Menu is available here

Hai Tien Lo 2023 CNY A la Carte Menu is available here

Price starting from $128++ per person.

Hai Tien Lo – Weekend Dim Sum Buffet

When: 7, 8, 14, 15, 28 & 29 January 2023 and 4, 5 February 2023.

Time: 11.30 – 14.30

Price: $99++ per adult, $49.50++ per child (6 to 12 years old)

Every table, with a minimum of two diners, will receive a complimentary Abundance Yu Sheng with Smoked Salmon and Crispy Silver Fish, one serving of Double-boiled “Buddha Jumps over the Wall”, Half Baked Lobster with Cheese in Superior Stock.

Hai Tien Lo – Chinese New Year Goodies

When: 27 December 2022 – 5 February 2023.

Pre-order the Chinese New Year goodies is available at ppsinshop.com from 19 December 2022 and collect their purchases from 27 December 2022 to 5 February 2023 at the hotel’s Chinese New Year Booth on Level 2 from 10:0am to 8:00pm (excluding 21 January 2023 – collection before 3pm).

To place an order, contact 6826 8240, email specialevents.ppsin@panpacific.com, or visit ppsinshop.com.

Part of the Dining Area

Thank you very much team Pan Pacific Singapore for hosting us.

Food & Drink: 9.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 9/10

Budget per Person: $81 and Above

Hai Tien Lo

7 Raffles Boulevard

Level 3, Pan Pacific Singapore

Marina Square, Singapore 039595

T: +65 6826 8240

W: https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/hai-tien-lo.html

F: https://www.facebook.com/haitienlo.sg

IG: @Haitienlo

OH:

Daily Lunch, 11.30 – 14.30 (LO 14.00)

Daily Dinner, 18.00 – 22.30 (LO 22.00)

Menu available online