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]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Discover The Evolution of Modern Chinese Cuisine by Chef Edward Chong

Peach Blossoms at PARKROYAL COLLECTION Marina Bay, under the guidance of Chef Edward Chong, has elevated Chinese cuisine to a whole new level with his innovative interpretations and exquisite presentation, earning the respect and admiration of diners.

Deep-fried 'Cigar' Roll 5/5

The dish that has been making waves on everyone's social media feeds is the Deep-fried 'Cigar' Roll. It arrives in a cigar box, and the presentation is akin to a cigar. It is a clever twist on the traditional Chinese crispy duck spring roll. The cigar is essentially a crispy roll enveloping freshly peeled snow crab, prawn mousse, foie gras, and black truffle. It is accompanied by Beijing duck sauce and Japanese sesame sauce, adding a delightful fusion of flavours.

Double-boiled Soup 4.5/5

An exceptional Double-boiled Soup is created from fresh Jeju abalone and free-range chicken. It features a rare and precious ingredient - the Sarcodon Imbricatus wild edible mushroom from China, which is known for its rich nutrients, tender flesh, and unique aroma.

Applewood-smoked Iberico Pork Belly 4.2/5

Inspired by Stephen Chow's iconic movie dish, "黯然销魂饭" (Sorrowful Rice), this creation is a deconstructed masterpiece. It includes tenderized and marinated Pork Belly slow-roasted over binchotan charcoal and smoked with applewood for a delightful fragrance. The dish is garnished with a quail egg and substitutes traditional rice with a golden, thin, crisp rice wafer.

Steamed Carrot Cake 4.5/5

The Steamed Carrot Cake, enhanced with Boston Lobster, Shiso Leaf, and Aromatic Lemongrass Sauce, is an off-menu creation that adds a luxurious and inventive twist to a traditional dish. The in-house "gan xiang" sauce elevates the silky-smooth, flavorful steamed carrot cake, complemented by charcoal-grilled Boston lobster.

Crab Roe Collagen Braised Mung Bean Noodles 5/5

My favourite from the evening is the Crab Roe Collagen Braised Mung Bean Noodles. This dish celebrates the rich flavours of crab in two delightful ways. First, there's the freshness and natural sweetness of the crab, showcased through a massive claw. Second, a seafood paste, skillfully created from crab meat, prawns, and water chestnut, coats the chewy mung bean noodles in a flavorful broth. The dish is enhanced by vinegar pearls, reminiscent of the Shanghainese tradition of savouring crab with drizzles of vinegar. And it doesn't end there – the dish is further enriched by a generous shaving of housemade crab roe, meticulously derived from seven female crabs, marinated with ten years hua diao wine, blended and slow-baked for two hours.

Chilled Peach Resin served in Philibon French Charentals Melon 4.5/5

Chilled Peach Resin, served in a Philibon French Charentals Melon, is an elegant and refreshing dessert. A cold melon soup blended with Hokkaido milk is poured into a half-carved melon, accompanied by melon balls and collagen-rich peach resin. Even the desserts at Peach Blossoms are executed with finesse.

Sweet Cart of Treasures 4.2/5

Dessert gets a unique twist with a Dessert Trolley, cleverly served from a dim sum cart. This delightful trolley offers a range of Chinese sweet treats, including Durian Sandwich, classic White Sugar Sponge Cake, fragrant Jasmine Tea Mousse, Taro Lava Puff, and delectable Salted Egg Yolk Lava Puff. Chef Edward's sweet offerings are an exquisite way to conclude a remarkable dining experience at Peach Blossoms.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay offers innovative modern Chinese cuisine under Chef Edward Chong's guidance. Signature dishes include the Deep-fried 'Cigar' Roll and Double-boiled Abalone Soup with Sarcodon Imbricatus. The Applewood-smoked Iberico Pork Belly and Steamed Carrot Cake are inventive highlights. The Crab Roe Collagen Braised Mung Bean Noodles and Chilled Peach Resin in Melon are truly exceptional. A unique dessert trolley adds a delightful touch to the experience. Chef Edward's creative interpretations shine throughout the menu.

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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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]

Man Fu Yuan @ InterContinental Singapore - Unveils A Captivating New A La Carte and Set Menu, Blending Tradition and Innovation

Chef Aaron Tan and his culinary team at Man Fu Yuan, InterContinental Singapore, have unveiled a captivating new a la carte and set menu that showcases a perfect blend of tradition and innovation. Modern interpretations and premium ingredients give classic Cantonese favourites a fresh and revitalised touch.

Crispy Soft-shell Crab and Chilled Cherry Wine Tomatoes 4/5

Our gastronomic journey began with a tantalising duo of appetisers. The Crispy Soft-shell Crab with Garlic, Chilli, and Scallion was a delightful explosion of flavours, with the "Bowrington Bridge" soft-shell crab masterfully deep-fried to crispy perfection, infused with aromatic spices. The accompanying Chilled Cherry Wine Tomatoes, marinated with Plum Sauce, provided a refreshing contrast with its sweet and tangy notes, leaving us eager for more.

Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk 4.8/5

The Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk, followed next, enchanting us with its heartwarming and nourishing essence. The velvety smooth broth, infused with the essence of the melon husk, brought forth an additional depth of flavour to the already delightful combination of seafood and mushrooms. Each spoonful of this soup was a delightful journey, warming both the soul and the palate.

Braised Indonesia Cave Bird's Nest 4.2/5

A highlight of the meal was the Braised Indonesia Cave Bird's Nest with Crabmeat, Crab Roe, and Silver Sprout in Beijing style. This dish showcased a delightful play of flavours and textures, with the subtle bird's nest blending harmoniously with the sweetness of crab meat and the richness of crab roe, all complemented by the textural crunch of silver sprouts.

Flambe Braised Crocodile Palm, Vegetables, Mushroom 4/5

The Flambe Braised Crocodile Palm, Vegetables, Mushroom was an exotic offering on the menu. The tender crocodile meat, reminiscent of chicken in taste, was flambéed to perfection, adding an exciting touch of theatrics to the dish. The herbal sauce further enhanced the experience, making it a memorable culinary adventure.

3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut 4.8/5

A true crowd-pleaser was the 3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut. This dish impressed with its explosive flavour profile, combining sweetness and tanginess from the yuzu soya sauce with the succulent and fall-off-the-bone Duroc pork ribs. The addition of grated coconut added a delightful twist to the dish, making it a must-try.

Braised Crab Meat with Crab Roe, Prawn, Baby Vegetables 4/5

The menu continued to delight with the Braised Crab Meat with Crab Roe, Prawn, and Baby Vegetables. This dish was a perfect example of simplicity elevated by luxurious ingredients, as the combination of braised crab meat, crab roe, and prawn elevated the dish to new heights.

Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, Tobiko 4.5/5

The Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, and Tobiko were a delightful symphony of flavours. Fragrant rice infused with kurobuta pork cured meat and topped with tobiko was enhanced with a luscious egg yolk that bound everything together, creating an aromatic finish.

Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima 4.8/5

As we approached the end of our culinary journey, we were treated to the Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima, a warm and comforting coconut soup filled with papaya, peach collagen, and hashima, offering both delicious flavours and nourishing benefits.

Black Sesame Rolls with Coconut 4/5

The meal concluded on a sweet note with the Black Sesame Rolls with Coconut. Soft and spongy, the rolls were infused with the delightful aroma of black sesame, while the coating of grated coconut added an extra layer of taste and texture.

Chef Aaron Tan and his team have undoubtedly crafted an impressive and delectable menu at Man Fu Yuan, InterContinental Singapore. Each dish showcased its culinary finesse, while the seamless blend of traditional flavours with modern touches made for an unforgettable dining experience. Whether you are a connoisseur of Cantonese cuisine or a lover of culinary artistry, this new menu promises a feast for the senses that will leave you yearning for more.

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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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]

Jia He Grand Chinese Restaurant @ One Farrer Park Hotel - Jia He New Sister Restaurant With A Bold And Contemporary Concept

Jia He Grand Chinese Restaurant, the latest addition to the dining scene at One Farrer Park Hotel, continues to impress with its bold and contemporary approach to Chinese cuisine. While its sister restaurant, Jia He Chinese Restaurant (a very doors away), offers wholesome and homely dishes, Jia He Grand takes things up a notch by presenting diners with multi-sensorial creations that are as visually stunning as they are delicious.

Trio of Starters 4/5

To start our culinary journey, we indulged in a trio of starters. The Sauteed Stuffed Mushroom with Truffle Sauce delighted our taste buds with its robust earthy flavours from both the mushroom and truffle. The Century Egg with Preserved Sakura Ginger and Vintage Vinegar presented a unique combination, with sweet beancurd skin wrapping around century egg and preserved sakura ginger, creating a harmonious blend of flavours. Lastly, the Crispy Pork Belly with Preserved Bean Paste, eaten like a Korean wrap, offered a delightful contrast of textures as the romaine lettuce refreshed the palate while complementing the crispy pork belly.

Roasted Peking Duck 5/5

The meal's highlight was undoubtedly the Roasted Peking Duck ($88 Whole Duck), which I can confidently say is the best in Singapore. The duck was perfectly roasted, boasting a crispy skin that gave way to succulent and juicy meat. What truly set this dish apart was the toasted pancake wrap. Unlike the usual thin pancakes, these were soft and fluffy and enhanced the overall enjoyment of the Peking duck to a whole new level.

Signature Double-boiled Chicken and Pig Stomach Soup 4.5/5

The Signature Double-boiled Chicken and Pig Stomach Soup impressed with its flavorful broth and a piquant peppery kick that left a lasting impression. The pig stomach was expertly prepared, resulting in a tender, clean-tasting delight.

Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu 4.2/5

For seafood lovers, the Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu ($26/pc) offered a unique pairing of preserved sakura ginger with the firm and mildly sweet sea perch. The soy sauce added depth to the dish, complementing the fish's natural sweetness.

Flambe Beef Brisket in Whole Pineapple 4.2/5

A dish that captured both our taste buds and attention was the Flambe Beef Brisket in Whole Pineapple ($28/order). The grand entrance, with the beef brisket set ablaze at the tableside, added a touch of theatricality. Beyond the showmanship, the beef brisket was incredibly tender, and the pineapple infused the dish with an extra layer of fruity sweetness.

Stir-fried Shredded Luffa Melon with Gingko and Black Fungus 4.2/5

The Stir-fried Shredded Luffa Melon with Gingko and Black Fungus ($24/small) showcased luffa in a whole new light. The dish was perfectly prepared, offering a delightful crunch and natural sweetness. The owner even playfully remarked that it looked like stir-fried chendol, adding an element of humour to the dining experience.

Crispy Rice with Boston Lobster in Superior Broth 4/5

The Crispy Rice with Boston Lobster in Superior Broth ($42/small) was a standout dish packed with robust crustacean flavour. The combination of fluffy and crispy rice immersed in the delicious broth and the sweetness of the Boston lobster made every spoonful a pure delight.

Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle 3.8/5

An unexpected dish on the menu was the Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle ($40/pax). This luscious creation combined purple potato noodles with a refreshing and appetising tomato soup, a delightful twist I had not encountered elsewhere.

Almond Soup with Peach Resin 4.5/5

To conclude the meal on a sweet note, we savoured the Almond Soup with Peach Resin. Served warm and comforting, the soup struck a perfect balance, not overly sweet, with a smooth almond base and delightful crunch from the peach resin. This dessert satisfied our sweet tooth and offered beauty and nutritional benefits.

Jia He Grand Chinese Restaurant continues to impress with its contemporary take on Chinese cuisine, delivering innovative and visually stunning dishes. With its exceptional culinary offerings and dedication to creating a memorable dining experience, it is undoubtedly a place worth visiting for those seeking a gastronomic adventure.

Note: This is an invited tasting.


Jia He Grand Chinese Restaurant
One Farrer Park Hotel
1 Farrer Park Station Road
#01-01
Singapore 217562
Tel: +65 65389688
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk down towards One Farrer Park Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Bountiful Beginnings With A Lavish Array Of Festive Staples And New Auspicious Treats.

Li Bai Cantonese Restaurant at Sheraton Towers Singapore celebrates Lunar New Year with a line-up of auspicious reunion feasts from 2 January to 5 February 2023.

Bird's Nest and Lobster Yu Sheng 4/5

Toss to a new height with the new Bird's Nest and Lobster Yu Sheng ($298/$338). The Chinese salad platter features premium bird's nest and Boston lobster meat accompanied by a medley of quintessential ingredients like pomelo, yam, sweet potato, white radish, carrot and pickled ginger.

Sauteed Bird's Nest with Crabmeat and Conpoy 4.2/5

The Sauteed Bird's Nest with Crabmeat with Conpoy is a luxe enjoyment, sweetened by the crabmeat and conpoy.

Steamed Grouper Fillet with Garlic, Ginger and Spring Onion 4.5/5

The Steamed Grouper Fillet with Garlic, Ginger and Spring Onion is a gorgeous and delicious dish. Painstakingly deboned, the moist and succulent fillet is given a lift in taste profile with the pairing of garlic, ginger and spring onion.

Braised Australian Greenlip Abalone and Dried Oyster 4.2/5

Another auspicious dish on the menu is the Braised Australian Greenlip Abalone and Dried Oyster paired with greens and fat choy. The firm yet tender texture of the greenlip abalone will delight both the young and old.

Stewed Fish Noodles with Alaskan Crab Meat and Diced Shrimp 4.8/5

Li Bai's Stewed Fish Noodles with Alaskan Crab Meat and Diced Shrimp is a must-have. The noodles made with fish paste have a unique soft and bouncy texture. It even comes with a hint of wok hei, evident from the burnt surface of the noodles.

Nian Gao, Water Chestnut, Double-boiled Peach Gum 3.5/5

Wrapping up our meal is a trio of Chinese desserts - Nian Gao, Water Chestnut, and Double-boiled Peach Gum with American Ginseng, Red Dates and Snow Lotus Seeds to end the dinner on a sweet note.

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
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Nearest MRT: Newton (DT Line, NS Line)

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

Direction: 
1) Alight at Newton MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]