Park Hotel Clarke Quay Chinese New Year Celebration For The Year of The Pig

Santa Claus has left with 2018 and we welcome Cai Shen Ye (God of Wealth) for 2019, the Year of the Pig in Chinese zodiac. Like previous years, Park Hotel Clarke Quay has created four auspicious festive menus, symbolising an abundance of good fortune, success, wealth, health and joy, to usher in the lunar year.

Auspicious Abundance Yu Sheng 3/5

A staple for every CNY menu nowadays is the Yu Sheng. This year Park Hotel Clarke Quay comes up with the Auspicious Abundance Yu Sheng which is a bountiful feast of purple and white cabbage, green and white radish, all basked in a crowning glory of fleshly-flown in yabbies and parma ham, finished off in a homemade plum sauce. This is quite different from the usual yu sheng with raw fish slices or abalone, replaced with yabbies and parma ham. However, I didn't get the abundant feel from the yabbies as the meat itself is rather little though the shell looks rather glory on the plate. I am also not a fan of purple cabbage as it has a bitter taste.

Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw 4/5

For a luscious enjoyment is the Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw. I remembered having the same dish last year which is well received by the diners. The stuffed crab comes in blend of paste mixture with chunky crabmeat in it.

Money Bag with Diced Chicken 4/5

New this year is the Money Bag with Diced Chicken, Broccoli, Mushroom, Bamboo Shoot and Dry-cured Jinhua Ham. With an abundance of ingredients wrapped with beancurd skin, you get different flavours and textures at play.

Steamed Red Garoupa 4.2/5

The Steamed Red Garoupa is an auspicious dish which symbolises abundant every year. The Chef has painstaking fillet the fish and steamed it together with the dry cured Jin Hua Ham and Chinese Mushroom. What a brilliant idea to let the essence of the Jin Hua Ham infused into the flavours, elevating the whole dish.

Stir Fried XO Seafood 4.2/5

Served in an edible yam basket is the Stir Fried XO Seafood. The basket is filled with fresh and plump scallops, fresh prawns and squid, and crunchy asparagus packed with wok hei, stir-fried in the umami XO Sauce.

Steamed Fragrant Rice in Lotus Leaf 3.5/5

Infused with the aroma of the lotus leaf is the Steamed Fragrant Rice in Lotus Leaf. Like revealing a treasure bag, one can find duck meat, Chinese sausage, egg white, salted egg and root vegetables in it. All these treasures further enhanced the flavours.

Chilled Coconut Pudding with Passion Fruit Pearls 3/5

Ending up the dinner we have the Chilled Coconut Pudding with Passion Fruit Pearls. The smooth and creamy coconut pudding paired with the tangy zest of the passion fruit pearls, gives it a refreshing finish.

This year CNY set menus comprise of an 8-course Ultimate Success Menu ($658 per table, 9-10pax), 8-course Prosperity Menu ($598 per table, 7-8pax), 7-course Longevity Menu ($538 per table, 6-7pax) and 6-course Harmony Menu ($378 per table, 4-5pax). The CNY menus will be available from 25 January to 19 February 2019.

Note: This is an invited tasting.


Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
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]

1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]

Uni Gallery by OosterBay @ Beach Road - Celebrates 1st Anniversary With Uni, Milt & Roe Collection

One year into its opening, Uni Gallery is owning its spot at the basement of The Plaza. A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood. And it is not just about sourcing the finest across different continents and putting onto your table as it is, much thought and consideration are given to the pairing of uni with other ingredients that are equally conspicuous on a plate. And by that, I refer to their latest Uni, Milt & Roe collection - featuring Polanco Caviar, Cod Milt and Monkfish Liver, a special menu to celebrate its first anniversary.

Le Tetsuya 4/5

Other than sourcing from continents like Japan, Los Angeles’ Santa Barbara and the cold waters of British Columbia in Canada, Uni Gallery is also working closely with Australian suppliers for high quality uni. Apparently Australia uni is not commonly served in Singapore yet but their firm texture, appealing color coupled with pleasing flavours might change that in time to come.

Le Tetsuya 4/5

Pairing Australian Uni with Hokkaido crabmeat, Le Tetsuya ($38) has everything to love within the glass. The flavour profile of the Australian Uni is similar to Bafun but it is firmer, which makes it even more comparable with the exceptionally sweet crabmeat. The occasional pop of savouriness by the caviar heightens the flavours of the dish.

Uni & Caviar on Shirako (fish milt) 3/5

Resting elegantly on what looked like a piece of coral, the aesthetic of Uni & Caviar on Shirako ($40) captivated me. The thought of eating milt is pretty daunting but this specimen made the experience a lot less so. Slightly torched, the charred edges gave the milt more texture and bite, to the otherwise rather creamy mouthfill. As the Bafun uni shares similar texture profile, I might enjoy it more should the milt be seared more, akin to fish roe. The addition of the Polanco Caviar is not just about topping the premium factor but its bursts of flavour provides the seasoning for this dish.

Uni & Caviar on Foie Gras 3.5/5

Uni & Caviar on Foie Gras ($38), I reckon will be quite a hit among those who adore foie gras. Given the rich texture of the foie gras, the firmness of the Australian Uni works to its advantage in this dish. The combination of these three ingredients might come across quite assertive but the red wine sauce, which draped so subtly over them, lent a sharp, tart sweetness bringing the components together in harmony.

2-Type Premium Uni Chirashi 4/5

If all above are too exotic for you, there is always the 2-Type Premium Uni Chirashi ($59 dinner/ $49 lunch) for your occasional indulgence. The crunchy fried Japanese anchovies is a brilliant touch for its umami flavour that it releases on every bite.

Uni Tokusen Sashimi 2 pax

As a premium online seafood grocer, the sashimi here is undoubtedly fresh. Other than Uni, we were quite lucky to sample some of them in Uni Tokusen Sashimi 2 pax ($74), showcasing Chef's choice of 7 types sashimi including 1 Uni sashimi, Salmon, Mekajiki, Hotate, Shima Aji, Magura, Tai & Shiro Uni. Shiro Uni is relatively paler than Bafun and some customers also prefer its milder flavour.

Wagyu Don 3.5/5

To balance your Uni feast, the Wagyu Don ($20) is a good option to warm your belly. The fattiness and flavours of the meat, accentuated by its sauce was indeed quite welcoming after all the 'cold' food.

The Uni, Milt & Roe collection was quite an eye-opener for me. I applauded the Chef for the delicate treatment on the Uni. To combine multiple peculiar and premium ingredients and give each of them an equal amount of space to shine through, is a tricky task. Uni-centric Omakase dinner sets are available too, and you will be taken to their new private rooms for a more exclusive dining experience. Expect elements of surprise and twists, with choice of Sashimi Omakase ($118), Uni Omakase ($148) and Chef’s Omakase ($188). The private rooms are also available during lunch time with the purchase of the Executive Bento Sets available from $38 per pax.

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.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]