Park Hotel Clarke Quay is ready to usher in the Year of Rat with an abundance of auspicious dishes specially created by the hotel's banquet chef, James Wong. With four decades of experience in Asian and Cantonese cuisines, Chef James introduces new and scrumptious dishes in every Chinese New Year feast, but embedded within the different dishes are the same thoughts and affection he has towards his family, of how he would want his loved ones to enjoy Chinese New Year feasts. The festive fare presents four set menus of six, seven, and eight courses that cater for four to ten diners.
Auspicious Abundance Yu Sheng 4.8/5
For all set menus, including our 8-Course Ultimate Success Menu ($768/table), it commences with Prosperity Tuna Yu Sheng Platter. For a more luxurious starter, opt for the Auspicious Abundance Yu Sheng at a supplement of $38 nett per table.
Symbolising good luck, abundance and fortune for the year ahead, the dish is vibrant with white and green radish, purple cabbage, carrot, alfalfa, encircled by pan-seared United States scallops crowned with red caviar.
To mark the Year of Rat, replacing the usual crackers are Silver Needle Noodles 老鼠粉 (Lao Shu Fen) crackers! These crispy silver needle noodles proved to be even more moreish. What I appreciate is the home-made plum sauce, which is naturally tangy with lemon juice, sour plum sauce, apple sauce, and vinegar. Along with zest of lime, pomelo and kaffir leaves, this is definitely one of my favourite Yu Sheng till date.
Sea Treasure soup 4/5
The 2nd course is Pumpkin Soup with Braised Shark’s Fin. An alternative soup for all set menus is available on request with advance notice. We had in place a very nourishing Sea-Treasure Soup - savoury chicken soup prepared with superior stock (ingredients include chicken bones, pork bones, and jinhua ham), crab meat, fish maw, sea cucumber and fish lips.
Steamed Red Garoupa 3/5
Next up is Steamed Red Garoupa with Yellow Bean Paste, something different from your usual steamed fish. The yellow bean sauce is a punchy house-blend of minced ginger, red chilli, and garlic. It can be a little highly flavoured; hence a bowl of rice is recommended to complement the sauce and complete the enjoyment.
Baked Prawn 2.5/5
Next up we had Baked Prawn with 2-Style Potato Salad and Golden Almond Flakes. The baked prawns are stuffed with potato mash spiked with bacon bits and almond flakes and placed atop a potato salad. With the buttery mash and tangy potato salad, this dish was a nice break from all the traditional flavours, but the prawns were too mushy for my liking, especially in combination with the mash.
Braised Baby Abalone 4/5
Symbolising good fortune is the Braised Baby Abalone with Chinese Mushroom, Sea Cucumber and Chinese Spinach. To allow each of their individual flavours to develop fully since no two ingredients are the same, each component of the dish is braised individually before being assembled into one dish. The efforts are worth it.
Steamed Chicken 4.8/5
The Steamed Chicken with Chinese Sausage, Lily Buds, Black and White Fungus is the highlight of the menu. Marinated overnight before being steamed with black and white fungus, which are first poached in superior stock, and fried Chinese sausage and lily buds, the meat was exceptionally tender. The resulting broth is like a soy version of a rice wine chicken, and secretly you may wish to have some mee sua to sop up the soul-warming broth.
Tossed Egg Noodles 3/5
The final course before dessert is Tossed Egg Noodle with Crabmeat, Ham, Onsen Egg & Egg White. I find it somewhat similar to braised Yee Mee, but in place you have Wantan noodles being deep-fried then blanched. While the texture of the egg white gravy was impressive, which is a mixture of blanched crabmeat, prawns, egg white, and milk, and delicious as a dish on its own, it didn't bind well with the noodles, and the noodles sauce didn't quite bring the ingredients together either. A simple plate of E-Fu noodles might have sufficed me better.
We started the feast with a very appetising Yu Sheng, the dessert didn't disappoint with a refreshing Chilled Mango Pudding with Lychee Pearls.
CNY Set Course Menus 10 January to 8 February 2020
8-Course Ultimate Success ($768++ per table of 9 to 10 diners)
8-Course Prosperity ($698++ per table of 7 to 8 diners)
7-Course Longevity ($648++ per table of 6 to 7 diners)
6-Course Harmony ($388++ per table of 4 to 5 diners)
For more information and reservation details, please refer to: https://www.parkhotelgroup.com/en/clarkequay/promotions/cny
Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Tel: +65 65938888
Nearest MRT: Fort Canning (DT Line)
Lunch: 12pm - 2pm
Dinner: 530pm - 730pm (1st seating), 830pm - 1030pm (2nd seating)
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]