Thursday, 2 January 2020

Golden Peony – Gastronomic Reunion Experience at Conrad Centennial Singapore [MEDIA INVITE]

New Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs

As we enter the year 2020, Chinese New Year celebration is almost upon us. At Conrad Centennial Singapore, Golden Peony’s Master Chef Ku Keung skilfully weaves his magic ladle to create the sumptuous dishes to welcome the year of the Golden Mouse

Golden Peony’s Master Chef Ku Keung

Fortune Yu Sheng - Part 1

Fortune Yu Sheng - Part 2

Fortune Yu Sheng - Part 3

The huge fortune Yu Sheng that can feed more than 30 people are assembled before our arrival. While shaved carrot, radish and cucumber are the most commonly used vegetables, Master Chef Ku Keung added some fresh greens to the yu sheng mix. The topping includes abalone and salmon, it created a crunchy, refreshing and well-balanced yu sheng.

CCS CNY Yu Sheng
Image Credit: Conrad Centennial Singapore

Fortune Yu Sheng

New Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs. Beautifully plated on ocean them decorated plates. The scallop is nicely seared, sweet, bouncy and delicate at the same time. The butternut sauce is packs of punch, together with the curry leaf can easily be mistaken for salted egg sauce. Meanwhile, the crispy potato crumbs added a different texture to the mix.

New Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs.

Sous Vide Iberico Pork Collar ‘Char Siew’. The Iberico pork is marinated with char siew sauce and sous vide to perfection. It is then coated with melted sugar and torched for the finishing touch to give the char siew the additional sweetness, crystal look and crunchy exterior texture. The meat just melts in your mouth and it is absent the bitterness of the regular roast char siew.

Sous Vide Iberico Pork Collar ‘Char Siew’ - Finishing Touch

Sous Vide Iberico Pork Collar ‘Char Siew’.

Crispy Soft-Shell Crab, Parsnip Puree with Spiced Salt. It is light and crispy. The creamy parsnip puree feels like a healthy version of mayonnaise. Delicate and good for snacks

Crispy Soft-Shell Crab, Parsnip Puree with Spiced Salt.

Prosperity Eight Treasure Congee with Black Truffle. A comforting vegetarian dish at Golden Peony. The ingredients are nicely placed and the medley of flavours is just amazing. I nicknamed it Bibimbap from Golden Peony.  You can taste the robust broth used to cook the smooth and silky congee. Served with pickled vegetables and fried dough.  The final touch is the shaved truffle and truffle oil. I have this for the second year running and the taste still amazes me.

Prosperity Eight Treasure Congee with Black Truffle

Prosperity Eight Treasure Congee with Black Truffle

Steamed Sea Perch with Spiced Coconut Milk. A Nanyang inspired dish. The fish together with spiced coconut milk is poached inside a parchment pepper. The fish is firm, flaky and absorbs the curry-like gravy, while the vegetables retain its crunchy texture, especially the asparagus. Golden Peony version of Fish Curry.

Steamed Sea Perch with Spiced Coconut Milk

Steamed Sea Perch with Spiced Coconut Milk

Roasted Suckling Pig filled with Portuguese Chicken Rice. Every year Master Chef Ku Keung has to come out with a creative stuffing for this signature suckling pig. This year, it is Portuguese Chicken Rice. The jasmine rice is cooked with turmeric powder, chicken, ground cumin and coconut milk. It is aromatic and delicious, infused nicely to the thin layer of pork meat. Covering those is the super crispy and crackling suckling pig skin. A dish that I always look forward to every year at Golden Peony. Yummy!!

Roasted Suckling Pig filled with Portuguese Chicken Rice

Roasted Suckling Pig filled with Portuguese Chicken Rice

Dessert is Chilled Dragon Fruit with Crystal Ball. Refreshing with a delicate combination of sweet and sour. A solid ending to the delicious meal.

Chilled Dragon Fruit with Crystal Ball

Overall, it is always a pleasure to taste the food created by Master Chef Ku Keung and his team. The Prosperity Eight Treasure Congee with Black Truffle, Roasted Suckling Pig filled with Portuguese Chicken Rice and Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs are the highlights of this year dining experience. Cheers!!

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

After a Satisfying Meal

Blossoming Fortune – Chinese New Year Celebration at Conrad Centennial Singapore
When: 6th January to 8th February 2020
Where: Golden Peony and Festive Takeaway Conrad Centennial Singapore
Price: Lunar New Year Menu from $128++ per person or $1,398++ for table of 10 pax.
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: 8.5/10
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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