Saturday, December 29, 2018

Park Hotel Clarke Quay Chinese New Year Celebration For The Year of The Pig

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Santa Claus has left with 2018 and we welcome Cai Shen Ye (God of Wealth) for 2019, the Year of the Pig in Chinese zodiac. Like previous years, Park Hotel Clarke Quay has created four auspicious festive menus, symbolising an abundance of good fortune, success, wealth, health and joy, to usher in the lunar year.

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Auspicious Abundance Yu Sheng 3/5

A staple for every CNY menu nowadays is the Yu Sheng. This year Park Hotel Clarke Quay comes up with the Auspicious Abundance Yu Sheng which is a bountiful feast of purple and white cabbage, green and white radish, all basked in a crowning glory of fleshly-flown in yabbies and parma ham, finished off in a homemade plum sauce. This is quite different from the usual yu sheng with raw fish slices or abalone, replaced with yabbies and parma ham. However, I didn't get the abundant feel from the yabbies as the meat itself is rather little though the shell looks rather glory on the plate. I am also not a fan of purple cabbage as it has a bitter taste.

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Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw 4/5

For a luscious enjoyment is the Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw. I remembered having the same dish last year which is well received by the diners. The stuffed crab comes in blend of paste mixture with chunky crabmeat in it.

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Money Bag with Diced Chicken 4/5

New this year is the Money Bag with Diced Chicken, Broccoli, Mushroom, Bamboo Shoot and Dry-cured Jinhua Ham. With an abundance of ingredients wrapped with beancurd skin, you get different flavours and textures at play.

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Steamed Red Garoupa 4.2/5

The Steamed Red Garoupa is an auspicious dish which symbolises abundant every year. The Chef has painstaking fillet the fish and steamed it together with the dry cured Jin Hua Ham and Chinese Mushroom. What a brilliant idea to let the essence of the Jin Hua Ham infused into the flavours, elevating the whole dish.

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Stir Fried XO Seafood 4.2/5

Served in an edible yam basket is the Stir Fried XO Seafood. The basket is filled with fresh and plump scallops, fresh prawns and squid, and crunchy asparagus packed with wok hei, stir-fried in the umami XO Sauce.

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Steamed Fragrant Rice in Lotus Leaf 3.5/5

Infused with the aroma of the lotus leaf is the Steamed Fragrant Rice in Lotus Leaf. Like revealing a treasure bag, one can find duck meat, Chinese sausage, egg white, salted egg and root vegetables in it. All these treasures further enhanced the flavours.

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Chilled Coconut Pudding with Passion Fruit Pearls 3/5

Ending up the dinner we have the Chilled Coconut Pudding with Passion Fruit Pearls. The smooth and creamy coconut pudding paired with the tangy zest of the passion fruit pearls, gives it a refreshing finish.

This year CNY set menus comprise of an 8-course Ultimate Success Menu ($658 per table, 9-10pax), 8-course Prosperity Menu ($598 per table, 7-8pax), 7-course Longevity Menu ($538 per table, 6-7pax) and 6-course Harmony Menu ($378 per table, 4-5pax). The CNY menus will be available from 25 January to 19 February 2019.

Note: This is an invited tasting.


Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]

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