Golden Peony Chinese New Year 2016 @ Conrad Centennial Singapore

In celebration of this Lunar New Year, Golden Peony at Conrad Centennial Singapore sets out to delight you with its ‟Prosperity” specials, which are available both dine-in and takeaway from January 20 to February 23. The man behind this exquisitely crafted menu is none other than Executive Chinese Chef Ku Keung.

风生水起 Fortune Yu Sheng 4/5

What was creating a buzz in the room when I arrived was the ‘Fiery Monkey’ at the door.  That was the Fortune Monkey ‘Yu Sheng’, painstakingly put together by the culinary team. It was a pity when we had had to destroy it, but at the same time, I couldn’t wait to have a taste of this luxe version - With Abalone, Hiramasa, Crispy Fish Skin and Crispy White Bait, this dish did get our appetite moving.

天降横财(松露天鹅酥) Crispy Filo Swan 4.5/5

The second dish was beautiful. Residing on a blue plate which symbolises the lake, to think that a big guy like Chef Ku is able to create such an elegant dish, his mind must be real intricate.   Filled with Foie Gras, Truffle and Minced Chicken, all three ingredients gel well together.  Chef Ku has cleverly mixed the minced chicken with sweet potato, giving it a golden core.

财源滚滚(菠菜汁龙珠球 Canadian Sea Perch Roll with Lobster, Minced Shrimp and Fish Roe in Spinach Puree 4/5

Next up was another exquisite dish. Canadian Sea Perch Roll with Lobster, Minced Shrimp and Fish Roe in Spinach Puree. I took a moment to admire it before starting on it. The jade colored puree was velvety and palate cleansing, which balance the slightly savoury roll. I assume that an easier way would have been to wrap the ingredients together into a Chinese dumpling using a dumpling skin, hence I appreciate the extra effort taken to using the sea perch instead.

金猴献瑞(红焖发财鲍鱼猴头菇花胶 Braised Abalone with ‘Monkey Head’ Mushroom, Fish Maw and Black Moss 4/5

This is a prelude to their Pen Cai. I have never taken a liking in Pen Cai honestly, hence I was quite surprise that I actually like the braised sauce.  I love the ‘Monkey Head’ Mushroom which is really flavourful, as well as the Fish Maw that is firm and almost crunchy.

鸿运当头(沙皮海南鸡乳猪) Roast Suckling Pig stuffed with Hainanese Chicken Rice 3.5/5

The room vibrated with excited when the Roast Suckling Pig entered into our sight.  I guess even the fiery monkey got to make way for this little boss.  What’s different from last year is that Hainanese Chicken Rice is used as the stuffing, instead of the glutinous rice with preserved meats.  The skin was roasted to a beautiful golden reddish brown, and gave way with a crack under the blade.  Again, a lot of preparation work has had to be done before it makes its way to the table.  I love the skin, as always, and I wish I could ask for a lot more. I was a little disappointed by the rice though, my preference still lies with the classic stuffing.

阖家团圆(金薯芋头年糕拼菠萝蜜话梅芦荟冻) Golden ‘Nian Gao’ with Sweet Potato and Yam Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit in Sour Plum Juice 3.5/5

The dessert tonight is an artwork of its own.  Though a tad too sweet for me, it is still quite light and refreshing.  I wish the Nian Gao could be more oozy. Well, I guess that’s just the gluttonous me talking.

The biggest star tonight, is of course Chef Ku Keung himself.  He’s so friendly and humble! I feel honoured to be able to meet him in person and have a taste of his masterpieces.

Prosperity set menus for lunch and dinner are available from S$100++ to S$188++ per person and S$998++ to S$1,888++ per table of 10 persons. You may check in restaurant for special Lunar New Year a la carte offerings.  In the spirit of the new year, Oscar’s will be opened round the-clock offering supper treats of local flair, including claypot noodles and traditional Chinese congee. Guests can also opt for “takeaway treasures” in the form of hampers consisting of traditional Chinese goodies that represent abundance and good fortune.

Photograph and written 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.


Golden Peony
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038983
Tel: +65 64327482
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Nearest MRT: Promenade (CC Line)

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

Direction: 
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

KEK Seafood @ Pandan Gardens

Keng Eng Kee Seafood (KEK) has opened a second outlet at Pandan Gardens. It is a dream comes true for head chef Wayne Liew, one of the youngest local zichar chef in Singapore. At KEK Seafood Pandan Garden, the menu is different from the Alexandra main branch. Chef Wayne Liew will be introducing his version of progressive zichar together with a couple of their signature dishes.

Prawn Toast 3.5/5

A delightful light starter is the Prawn Toast with sweet chilli sauce. The prawn is topped on toast and deep fried, resulting in a crispy exterior, crunchy and fluffy interior.

KEK Crunchy Greenery 3.8/5

This is an interesting twist for salad using ingredients such as Nai Bai Cai (Baby White Pak Choi), Fried Lotus Root, Prawn, Cashew Nuts and Deep Fried Flour Crisp. The medley of ingredients is then dressed in a sweet plum sauce and sesame oil inspired from the Chinese Yusheng sauce. A light and refreshing KEK Crunchy Greenery to kick start the dinner.

Sambal LaLa 3.8/5

We felt like having something spicy so we tried the Sambal LaLa ($12). The lala is big and plump, well coated with the sambal sauce. It is not as spicy as I thought, with a hint of sweetness. Hence those with low tolerance for spicy food, will find it easy for consumption.

Salt & Pepper Pork Ribs 4/5

KEK Seafood is known for its signature coffee pork ribs but I was in the mood to try something new. Hence I had the Salt & Pepper Pork Ribs ($15) instead. The pork ribs are deep fried to flavoursome and yet succulent. A very enjoyable dish.

Kai Lan with Dragon Beard 4/5

It is always good to have some greens in your meal for a balanced diet. We had the Kai Lan with Dragon Beard ($8). The addition of crispy baked cod fish strips provided an extra layer of texture enjoyment.

Salted Egg Yolk Crab Pasta 4.2/5

At KEK Seafood, it is not just about communal dining. There is also one meal dish such as the Salted Egg Yolk Crab Pasta ($15). This is another twist from Wayne to introduce a new take for zichar, catered to the young generation. The highlight has to be the rich and creamy salted egg yolk saue which made the pasta slurping good.

As you can see from my review, KEK Seafood at Pandan Gardens is offering a new take of zichar dishes. This is the space where Chef Wayne will constantly comes up with new idea and dishes to progress from the tradition. For fans of their traditional dishes, KEK Seafood at Alexandra will continue to wok up these dishes.


Keng Eng Kee Seafood
200 Pandan Gardens
#01-12
Singapore 609336
Tel: +65 66943044
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Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 10pm

Direction: 
1) Alight at Jurong East MRT station. Take Exit A. Walk to Jurong East Bus Interchange (Stop ID 28009). Take bus number 51. Alight 7 stops later. Walk to destination. Journey time about 25 minutes. [Map]