藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus

Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.

The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via redhouseseafood.com/reservations/ while takeaways can be ordered via the outlets through phone or email.

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.


Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

The Chairman’s Lounge @ Pan Pacific Orchard - An Exclusive Private Dining Space Headed by Veteran Chef Leung Wing Cheung

The Chairman's Lounge is Pan Pacific Orchard's new private dining space, an exclusive enclave accommodating up to 16 guests. With full-length glass panels offering a view of the serene Forest Terrace, this venue provides a unique dining experience. Headed by veteran Chef Leung Wing Cheung, formerly the Executive Chef of Si Chuan Dou Hua, The Chairman's Lounge presents a series of festive menus to celebrate the Year of the Dragon, available from 22 January to 24 February 2024.

Prosperity Exotic Garden Yusheng 5/5

The Prosperity Reunion Set Menu commences with the signature Prosperity Exotic Garden Yusheng featuring lobster and a wholesome medley of 20 fresh vegetables and fruits, including green and red lettuce, beetroot, turnip, soybean sprouts, cucumber, carrot, mango, and more. The toppings encompass whisky-infused sea cucumber, pistachio, dried pineapple, dried strawberry, and crispy brown rice for added texture and flavour. These elements are harmonized with a chef-made osmanthus sauce and layered with a unique black truffle sauce enriched with Japanese matsutake mushrooms.

Cantonese Double-Boiled Supreme Soup 4/5

Next, we had an equally nourishing Cantonese Double-Boiled Supreme Soup, slow-cooked with ingredients such as fish maw, sea cucumber and fresh crab claw.

Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken 4/5

An interesting creation is this Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken, chef's rendition of the Lor Mai Gai. Enveloping the glutinous rice with a rich foie gras centre is a layer of crisped chicken skin. I appreciate the subtle use of a small piece of foie gras to impart its richness to the dish. The dish is finished with a plump, pan-seared dried oyster to enhance the flavour.

Giant Soon Hock 5/5

Giant Soon Hock, prepared in two ways, was a joy to savour upon given the varied flavours and plump texture of the fish - steamed fish head & belly with tofu and preserved vegetables and "Shun De" style deep-fried fish tail in superior light soya sauce and scallions. I appreciate how the piquant preserved vegetable broth complemented the more gelatinous part of the fish and that the fishtail was fried to perfection, keeping the flesh moist and tender on the inside.

Braised 2-Head Whole Abalone 4/5

Another premium ingredient featured in the menu is Braised 2-Head Whole Abalone in golden superior stock with snow pea shoot. The sweetness of the stock and the snow pea shoot complemented the tender abalone.

Crispy Noodles with Australian Lobster Meat 3/5

The noodle dish for this menu is Crispy Noodles with Australian Lobster Meat, served with a silky egg gravy infused with lobster broth. A smaller portion of the noodles would have brought a better balance to this dish.

Double-Boiled Bird’s Nest 4.5/5

We indulged in a Double-Boiled Bird's Nest With Rock Sugar Served In Mini Pumpkin for dessert. The pumpkin added texture and sweetness to the dish and was delightfully soft, providing a joyous savouring element.

3 set menus are available - Delightful Set Menu, Prosperity Reunion Set Menu and Eternity Reunion Set Menu are priced at $2,688++, $2,988++ and $3,288++ per table of 10 persons, respectively. Vegetarian Set Menu is available as well.

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.


The Chairman’s Lounge
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6888
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Nearest MRT: Orchard (NS, TE Line)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is right opposite the building. Journey time about 10 minutes. [Map]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Celebrate The Year of The Dragon with an Ensemble of Lavish Experiences

Wah Lok Cantonese Restaurant at Carlton Hotel Singapore welcomes the Year of the Dragon with a splendid array of Chinese New Year offerings, featuring six meticulously curated set menus and exquisite takeaway options. The restaurant invites families, friends, and loved ones to partake in the joyous celebration of the Lunar New Year.

"Soon De" Style Yu Sheng

Commencing the festivities is the unique "Soon De" Style Yu Sheng, a refreshing toss of abundance featuring a plethora of shredded greens and thick cuts of sashimi-graded fish. This light and flavoursome Yu Sheng sets the tone for a prosperous year ahead.

Double-boiled Soup with Sea Whelk and Chicken

Next is the Double-boiled Soup with Sea Whelk and Chicken, a heartwarming bowl of goodness infused with the essence drawn from hours of meticulous double-boiling.

Pan-fried Scallops with Golden Sauce

The Pan-fried Scallops, sweet and plump, are paired with broccoli and adorned with a delectable homemade golden sauce, providing a delightful harmony of flavours.

Steamed Soon Hock with Mandarin Orange Skin

Continuing the auspicious tradition of consuming fish during Chinese New Year, Wah Lok presents the Steamed Soon Hock with Mandarin Orange Skin. The perfectly steamed fish receives a tangy lift from the Mandarin Orange Skin, adding an extra layer of flavour.

Roasted Duck

The Roasted Duck takes centre stage, boasting a perfectly crisp exterior and succulent, juicy meat—a delectable tribute to Cantonese culinary excellence.

Braised Pork Belly with Abalones and Potatoes

A newcomer to the menu is the Prosperity Pot, a lavish dish featuring slow-cooked pork belly, meticulously prepared abalones, and an array of symbolic ingredients such as potatoes, fat choy, and lotus roots, symbolizing abundance and good fortune.

Braised Ee Fu Noodles, shredded dried scallop, golden mushroom

As is customary in Chinese dinners, the meal concludes with a choice between rice and noodles. The classic Braised Ee Fu Noodles, adorned with shredded dried scallops and golden mushrooms, provide a comforting end to the savoury courses..

Chilled Peach Gum, Red Dates, Lotus Seeds, Gingko Nuts

Wrapping up the feast is the Chilled Peach Gum, a traditional Chinese sweet soup featuring red dates, lotus seeds, and gingko nuts—a sweet note to conclude the Lunar New Year celebration.

For reservations, contact Wah Lok at +65 6311 8188 or email wah.lok@carltonhotel.sg. For orders and delivery, reach out to the festive desk at +65 6349 1292, email cafe.mosaic@carltonhotel.sg, or visit https://celebrations.carltonhotel.sg

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. Walk to destination. Journey time about 5 minutes. [Map]

Yan (宴) @ National Gallery Singapore - A Fortune of Feasts for the Year of the Dragon

Yan Restaurant, nestled within the iconic National Gallery Singapore, ushers in the lunar festivities with a plethora of traditional Cantonese delicacies. From December 15, 2023, to February 24, 2024, the restaurant presents a delectable array of a la carte dishes and set menus catering to dine-in and takeaway patrons.

Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster 4.2/5

Diverging from the usual Yusheng offerings, Yan introduces the "Shun De" style - a cascade of crispy vermicelli adorned with shredded purple and yellow sweet potatoes, pickled ginger, and gold flakes. Embracing the Year of the Dragon, the restaurant introduces the Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster ($238/$418), where the Mandarin term for lobster, directly translating to "dragon shrimp," symbolises the auspicious year.

Signature Crispy Roast Suckling Pig 4.2/5

Oven-baked Fillet with Lemongrass & Carved Shoulder 4.2/5

A standout at Yan Restaurant is the Crispy Roast Suckling Pig ($184+ Half/$368+ Whole). Offering three distinct ways to relish this delicacy, patrons can savour the crispy skin with house-made pancake and plum sauce, indulge in the pig's shoulder for a richer texture, and enjoy the tender pork fillet marinated with barbecue sauce and baked with lemongrass.

Golden Pumpkin Broth with Dried Fish Maw, Conpoy and Bamboo Pith 4.8/5

The Golden Pumpkin Broth with Dried Fish Maw, Conpoy, and Bamboo Pith delivers a hearty serving of tender fish maw in a golden pumpkin stew sweetened with scallops, elevated by a dash of Shaoxing Wine.

Steamed Live Marble Goby Fish 4/5

A festive favourite, the Steamed Live Marble Goby Fish features a fish adorned with shredded celtuce, salted mustard greens, and carrots - a delightful blend of delicate sweetness and savoury accents.

Roasted Duck Marinated with Chinese Herbs 4.5/5

The Roasted Duck Marinated with Chinese Herbs presents crispy skin with a hint of orange peel and succulent meat, complemented by a flavoursome Chinese herbs sauce.

Braised Two Head Abalone with Mushrooms and Seasonal Greens 4/5

Indulge in the Braised Two Head Abalone with Mushrooms and Seasonal Greens - a plump abalone with a firm, bouncy texture infused with a savoury braising liquid.

Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage 4/5

For a satisfying main, savour the Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage, where house-made preserved meat and Chinese sausages elevate the flavours of the glutinous rice.

Chilled Taro Pasted 4.5/5, Smiling Sesame Ball 3.8/5

Concluding the sumptuous feast, the Chilled Taro Paste with Coconut Ice Cream offers a creamy yam and coconut milk paste with sago pearls and coconut ice cream. Accompanying this is the Smiling Sesame Ball - a festive Cantonese classic adorned with sesame seeds, symbolising wishes for happiness and laughter.


Yan Restaurant provides convenient Takeaway options via self-collection and delivery through the E-store (https://bit.ly/shopyancny2024) for those opting for a cosy celebration at home.

Note: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]