Man Fu Yuan @ InterContinental Singapore - Highly Anticipated 8-Hands Showcase Returns with ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’

Man Fu Yuan returns with its second edition of the 8-Hands collaboration, themed ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ from 1 to 30 April 2024. This culinary extravaganza features four curated set menus, each comprising six delectable dishes presented by renowned Chefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, alongside Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan.

Appetiser 4.2/5

To tantalise our taste buds, the appetiser trio boasted Chilled Lobster with Chicken Salad, Chilled Mini Lotus Roots marinated in Orange Jus and Green Sichuan Peppercorn, and Spinach Roll with Seaweed, Tobiko, and Sriracha Aioli.

Soup 4/5

Seafood 4.2/5

The meal continued with a hearty and comforting bowl of Braised Seafood Bisque with Fish Mouth and Bamboo Pith, followed by the innovative Crispy Cod Fish Stuffed with Caviar — a fusion of Chinese ingredients presented in a Japanese sushi-inspired form, delightfully coated in a thin batter for extra crispiness.

Poultry 4.5/5

For poultry lovers, the Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in Claypot offered tender venison complemented by a pungent black pepper sauce, creating a robust infusion of umami heightened by aromatic spices.

Superior Seafood 4/5

A dish tracing back to the Manchu-Han imperial feasts developed in the Qing Dynasty, the Braised 18-19 head Dried Abalone with Giant Grouper Skin showcased painstaking preparation to achieve the perfect texture of the giant grouper skin, complemented by premium abalone in a delicious sauce.

Rice 4.5/5

The meal reached its crescendo with the Wok-fried Crispy Rice with Prawns, Mushrooms, and Scallion — a delicious interpretation of Seafood Pao Fan, where the rice was wok-fried and allowed to soak up the robust seafood flavours for an exquisite dining experience.

Dessert 4.8/5

To conclude on a sweet note, the Warm Roasted Peanut Rice Cream with Superior Red Bird's Nest offered a smooth, creamy, and nutty dessert with an added texture from the bird's nest, providing the perfect finale to a memorable dining experience.

Available for both lunch and dinner, ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ offers menu prices ranging between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions, with options for wine pairing also available at $88++.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence

Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5

The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5

In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.


Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Soaring Into a Prosperous Lunar New Year 2024 with Crystal Jade Group of Restaurants

As the vibrant Lunar New Year approaches, Crystal Jade Group, with its esteemed portfolio of 19 casual and fine dining outlets, stands ready to welcome the Year of the Dragon in grand style. Renowned for its culinary prowess, the group unveils an extraordinary line-up of dishes and set menus, promising a dining experience that is nothing short of exceptional.

Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit 4.8/5

Commencing the celebratory feast is the Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit ($138 small/ $208 large). This masterpiece is a symphony of flavours and textures, featuring fresh and dried fruits like juicy red dragon fruit, tangy green mango, sweet longan, pomelo sacs, dried apricot, and jackfruit. It creates a vivid and delectable medley with tomatoes, purple cabbage, cucumber, deep-fried yam strips, pickled onions, walnuts, and crunchy Hsin Chu bee hoon. Dressed with scallion oil and an Okinawa acerola juice-infused plum sauce, this yusheng is light, refreshing, and immensely appetising.

Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for dine-in and takeaway

Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom Soup 4.2/5

The Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom ($42.80 per person) is a heartwarming start to the feast—a bowl of nourishing soup brimming with rich flavours and wholesome ingredients.

Available at Crystal Jade Pavilion

Pan-fried South Africa Abalone with Assorted Mushroom & Crispy Leek 4/5

A highlight is the inventive Pan-fried South African Abalone with Assorted Mushrooms and Crispy Leek ($48 per person). The abalone, first steamed and then pan-seared, retains its inherent sweetness. Fragrant deep-fried leeks and mushrooms in an abalone liver sauce enhance the dish, offering a delightful twist on this Chinese New Year delicacy.

Available at Crystal Jade Golden Palace

Pan-fried Dace Fish Paste with Black Moss in Shunde Style 3.5/5

Nostalgia takes centre stage with the Pan-fried Dace Fish Paste with Black Moss in Shunde Style ($39.80 for a whole). This old-school classic involves meticulous preparation—removing fish flesh, mixing it with various ingredients, stuffing it back into the fish, and deep-frying to a golden brown. While a bit bony, it evokes a sense of tradition.

Available at Crystal Jade Hong Kong Kitchen

Premium Loin Rib coated with Cointreau Orange Sauce 4.2/5

For a sumptuous treat, savour the Premium Loin Rib coated with Cointreau Orange Sauce ($42 regular). Fork-tender, tasty to the bone, and bathed in a luscious sauce intensified with orange-flavoured liqueur, this dish is a celebration of succulence.

Available at Crystal Jade Palace

Eight Treasure Vegetable wrapped in Beancurd Skin 4.8/5

A new festive takeaway highlight is the Eight Treasure Vegetable wrapped in Beancurd Skin ($29.80), a visually stunning centrepiece. This vegetarian delight features artfully arranged shiitake mushrooms, large dried scallops, lotus seeds, glass noodles, wood ear mushrooms, and black moss, braised in a luscious sauce that ties the dish together beautifully.

Dry La Mian with Prawn, Celtuce & Lobster Oil 3.5/5

Delight in the Dry La Mian with Prawn, Celtuce & Lobster Oil ($15.80 for a regular portion). Al dente noodle strands, slicked with homemade lobster oil, are crowned with a delectable combo of prawns and spring onions.

Available at Crystal Jade La Mian Xiao Long Bao

Green Tea, Tangerine Peel & Red Bean Ruyi Roll, Lava Kumquat Taro Puree Doughnut

Round off the feast with two delightful desserts. The Green Tea, Tangerine Peel & Red Bean Ruyi Roll ($10.80 for four pieces) presents a soft and pleasantly chewy jade-green glutinous rice flour roll enveloping smooth red bean paste accented with tangerine peel. Additionally, the Lava Kumquat Taro Purée Doughnut ($12.80 for four pieces) offers light and fluffy deep-fried balls filled with taro puree, elevated with a touch of kumquat zest.

Available at Crystal Jade Palace (Ruiy Roll), Crystal Jade Golden Palace (Doughnut)

Well-regarded for its impeccable cuisine and service, Crystal Jade offers something for every reunion, whether for a large gathering or an intimate celebration. Group Executive Chef Martin Foo and his team of chefs have meticulously crafted an extensive variety of delicious and auspicious specialities, ensuring that the upcoming Chinese New Year celebration is off to a roaring start. Takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from December 5, 2023, to February 25, 2024. Pick up your orders from select outlets between January 19 and February 25, 2024.

Note: This is an invited tasting.

Min Jiang @ Goodwood Park - A Bountiful Feast to Usher in the Year of the Dragon

In the spirit of the Lunar New Year, Min Jiang at Goodwood Park Hotel beckons guests to a lavish feast celebrating the Year of the Dragon. The team at Goodwood Park Hotel have curated an impressive array of festive takeaways, sumptuous dine-in set menus, and delectable treats to usher in prosperity and good fortune.

Auspicious Abundance 'Lo Hei' - from Min Jiang Dempsey

We commenced with the Auspicious Abundance 'Lo Hei' from Min Jiang Dempsey. Priced at $298 for dine-in and $324.80 for takeaway, this Yu Sheng extravaganza features fresh lobster, salmon sashimi, tobiko, and abalone. Nestled amidst a kaleidoscope of greens, dragon fruit balls, and osmanthus jelly in the shape of ingots, it's a visual spectacle. Drizzled with plum sauce and fruit-based concoctions, it embodies both opulence and flavour.

Double-boiled Chicken Soup

One of the perennial highlights of any Lunar New Year celebration at Min Jiang is the exquisite soup that graces the table. This year, the culinary artisans at Min Jiang Dempsey have outdone themselves with the creation of the Double-boiled Chicken Soup with 6-head Abalones, Dragon Claw Fungus, and Dried Scallops in a Claypot—an elixir that transcends mere sustenance.

Braised Whole Spring Chicken, Whole Dace Fish and Sea Treasures in Pot.

A new addition to the festive lineup is the Braised Whole Spring Chicken, Whole Dace Fish stuffed with Liver Sausage & Black Moss, and Sea Treasures in Pot ($422.90). This dish features the distinct flavour of dace fish, celebrated in Cantonese cuisine. A rich sauce infused with aromatics complements whole abalone, dried oysters, shiitake mushrooms, fried fish maw, bean gluten, and 'Tientsin' cabbage.

Fortune Koi Fish 'Nian Gao' filled with Black Glutinous Rice

Adding a touch of sweetness to the celebrations is the Fortune Koi Fish 'Nian Gao' filled with Black Glutinous Rice ($52.80 for 8pc, Takeaway). Crafted in the shape of a Koi fish, symbolising good fortune, it presents a delightful twist with a filling of black glutinous rice.

Pandan Pineapple 'Huat' Tart

Inspired by timeless pineapple tarts, the Pandan Pineapple 'Huat' Tart is a delightful fusion of homemade pineapple chutney and pandan-flavoured almond cream encased in a crumbly tart crust. Topped with a lattice design and an auspicious white chocolate wealth pot or 發 (fa) topper, it's a treat for both the eyes and the palate.

Lucky Fortune Bamboo (Orange Pound Cake)

A centrepiece of every Lunar New Year gathering, the Lucky Fortune Bamboo ($148) pound cake steals the spotlight. Intricately crafted to emulate the lucky bamboo plant, this orange-infused pound cake, layered with orange zest and buttercream, is adorned with white chocolate bamboo stalks and ingots.

Dragon Boat of Bountiful Blessings (Marble Pound Cake)

The Dragon Boat of Bountiful Blessings (Marble Pound Cake) is a visual masterpiece. A decadent and moist butter cake, complemented by chocolate swirls, is encased within an artfully sculpted white chocolate 'dragon boat.' Adorned with dark chocolate ingots and gilded coins, it's a sight to behold and savour.

Auspicious Firecracker 'Mao Shan Wang' Durian Roll Cake

Lovers of durian are in for a treat with the Auspicious Firecracker 'Mao Shan Wang' Durian Roll Cake ($138). Luscious 'Mao Shan Wang' puree enveloped within a vibrant vermillion chiffon cake, adorned with chocolate pieces shaped as auspicious symbols, makes for a decadent and visually stunning dessert.

Card Privileges for Lunar New Year Takeaways. 20% off selected festive takeaways from 18 January to 4 February 2024, and 15% off selected festive takeaways from 5 to 24 February 2024 for Citi, DBS/POSB, HSBC, Maybank, OCBC and UOB Credit/Debit Cardmembers.

Guests may place their online orders at goodwoodparkfestive.oddle.me for delivery or self-collection. Alternatively, guests may contact Min Jiang岷江at (65) 6730 1704 / email: min_jiang@goodwoodparkhotel.com, Min Jiang at Dempsey 岷江在登布西山at (65) 6774 0122 / email: mjdempsey@goodwoodparkhotel.com, and The Deli at (65) 6730 1786 / email: deli@goodwoodparkhotel.com to place their takeaway orders for self-collection only. Availability for all Lunar New Year specials is from 18 January to 24 February 2024. Advance order of five days is required for takeaways and the last pre-order date is on 19 February 2024.

Note: This is an invited tasting.


Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Nearest MRT: Orchard (NS Line)

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Usher in The Majestic Year of The Dragon

Herald the Year of the Dragon with an array of Lunar New Year dine-in menus and takeaways at Peach Blossoms, curated by Executive Chinese Chef Edward Chong and his team. Six luxurious set menus are being presented this year, and we had the pleasure of trying the Year of the Dragon Imperial set at $398 per person.

Peach Blossoms Auspicious Yu Sheng 4/5

Peach Blossoms Auspicious Yu Sheng comprises a vibrant medley of fruits and vegetables, with individual serving of Kanpachi and Hokkaido Uni. The abundant fruits include fresh strawberries, kiwi, jackfruit, nashi pear, rockmelon, honeydew, and jambu.

Double Boiled Geoduck and Chicken Mousse Soup 4/5

Double Boiled Geoduck and Chicken Mousse Soup features a delicate butterfly-shaped chicken mousse and thin slices of geoduck blanched in the soup itself. Boiled over eight hours with free-range chicken, the soup is further sweetened with corn and peas.

Braised Dried Abalone, Fish Maw and Chicken 5/5

The next course is a dish that requires expertise and skills for execution - Braised Dried Abalone, Fish Maw and Chicken. The South Africa dried abalone is laboriously prepared in-house over the course of 2 to weeks. The abalone is complemented with a free-range chicken drumstick, expertly deboned with the meat removed. It is then stuffed with fish maw and sauce before being cooked.

Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling 4.5/5

The following course is an exquisite dish - Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling with Superior Sauce. Sturgeon fish is chosen for its head resembling a mythical dragon to celebrate the Year of the Dragon. The fish dumpling filling combines sturgeon meat and its prized tendon. A succulent Japanese sea cucumber in a sweet pumpkin and sturgeon broth is served alongside. The pan-fried Japanese sea cucumber had an enjoyable bouncy texture, further enhanced by its sturgeon meat filling.

Snow Crab and Wild Mushrooms 4/5

Next, we indulged in Snow Crab and Wild Mushrooms, served with Thai Jasmine Rice. The rice was savoury with nuttiness and crunch from toasted pine nuts. The snow crab leg meat was presented in a chawanmushi style, elevating it into a more complete dish.

Desserts 5/5

Desserts were the highlight for me. Aesthetically presented in a Japanese garden-like setting, we had Green Tea Puff with Osmanthus, Pineapple Sorbet and Red Date Cake. The latter was my favourite, reminiscent of a red bean rice cake. The Green Tea Puff was creatively crafted with cucumber slices, imparted a delightful crunch and flavour that perfectly complemented the green tea paste. The Pineapple Sorbet pleases in the form of a majestic stone lion for prosperity this Lunar New Year.

Peanuts and Pine Nuts Soup 5/5

Concluding the meal was a warm and comforting Peanuts and Pine Nuts Soup encased in an eye-catching shell, which can be cracked open with a mini golden mallet to usher in the brand new year.

In celebration of the Lunar New Year, Peach Blossoms presents six specially curated Lunar New Year set menus, which include the seven-course Blessings set at $2,388 per table of 10. The six-course Year of the Dragon Imperial set is at $398++ per person.

Photos and words 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. Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]