Resplendent Reunions at Sheraton Towers Singapore

Sheraton Towers Singapore celebrates the Lunar New Year with a line-up of reunion feasts from 2 January to 8 February 2020. From traditional Cantonese cuisine with a selection of Chinese set menus to the casual but lavish buffet spread, you can also opt for festive takeaway treats to enjoy your reunion in the comfort of home.

Served in set menus and available for takeaway as well, Li Bai Cantonese Restaurant has created a new “Yu Sheng Loh Hei” Platter. To enhance the textural enjoyment of the yu sheng, Coral clams and sea whelk are added.

Coral Clams Yu Sheng 3.8/5

Coral Clam Yu Sheng Platter ($98/$188) features coral clam atop an array of ingredients such as yam, sweet potato, white radish, carrot, pickled ginger and pomelo.

Salmon Roe and Seawhelk Yu Sheng 3.8/5

A more lavish version will be Salmon Roe and Sea Whelk Yu Sheng Platter ($118/$208) that comes with an additional serving of salmon roe and succulent sea whelk.

Double-boiled Bird’s Nest Soup 3.8/5

Highlights of the set menu include this nourishing Double-boiled Bird’s Nest Soup with Fish Maw, Chicken and Morchella Mushrooms.

Braised Abalone, Stuffed beancurd Skin, Dried Oyster 4/5

Shaped like a yuanbao, I like how the flavour and texture of each individual ingredient - Abalone, Beancurd Skin and Dried Oyster, are being bound together by the braising sauce. Black Moss is added for the auspicious purpose.

Sauteed Lobster Claw, Prawns with Broccoli 3.5/5

Another dish as part of the menu to denote happiness is the Sauteed Lobster Claw, Prawns with Broccoli. The addition of the plump lobster claws to the succulent prawns seems to be a display of abundance and prosperity.

Crispy Roasted Chicken with Black Truffle 3.8/5

For a touch of modernity, Crispy Roasted Chicken is served with Black Truffle gravy. With the skin so beautifully crisped and meat that moist and tender, it might be better to appreciate the meat at it is.

Price starts from $888++ for a table of 10 persons. For bookings and enquiries, please call (65) 68395845/32 or email catering@sheratonsingapore.com.

For festive takeaways, other than the new Yu Sheng options, Li Bai Cantonese Restaurant has also curated a couple more new auspicious delights alongside traditional favourites.

Lotus Seed Cake with Preserved Meat, Lily Bulb, Chinese Yam & Dried Shrimp 4.8/5

Available for dine-in and takeaway, one of my favourite festive treats is this Lotus Seed Cake with Preserved Meat, Lily Bulb, Chinese Yam & Dried Shrimp ($52). With lotus seed and lily bulb mixed with alongside the Chinese yam to pump up the texture and flavours, each bite is full of surprises and definitely a lot more moreish than the traditional version.

Water Chestnut Cake with Osmanthus 4/5

To balance all the richness of the highly-flavoured savoury dishes, Water Chestnut Cake with Osmanthus ($50/order) is perfect to go along with a cup of Chinese tea.

The Dining Room will also be holding a special Chinese New Year Eve Dinner Buffet on 24 January 2020.

DIY salad with Chicken Bak Kwa and Pok Chui

To complete the experience, you can create your own salad yu sheng at the DIY station with toppings like chicken bak kwa and pok chui (crispy crackers).

Ngoh Hiang Salad with Pineapple and Cucumber

Other small bites include Ngoh Hiang Salad with Pineapple and Cucumber.

Black Pepper Crab Meat Timbale with Avocado and Chives

Indulge in petite but premium Black Pepper Crab Meat Timbale with Avocado and Chives.

Black Sesame Fried Rice with Chinese Sausage, Asparagus and Tobiko 4.5/5

Look out for the belly-warming Black Sesame Fried Rice with Chinese Sausage, Asparagus and Tobiko. Brimming with flavour and texture from the savoury and chewy Chinese sausage, saltish Tobiko, nutty black sesame, crunchy asparagus and of course, the fried rice itself, this dish is such a pleasure to tuck into.

You can also look forward to dishes such as Prosperity Clay Pot featuring an ensemble of premium ingredients including baby abalone, baby lobster, dried scallop, XO Chinese sausage and roasted pork belly, Four Treasure Soup prepared with fish maw, sea cucumber, shredded abalone and crabmeat, Spicy Szechuan Chicken, and Glutinous Rice with Chicken, Shiitake Mushroom and Chinese Sausage.

Price: $98 (adult); $49 (child) Prelude to Chinese New Year Lunch and Dinner Buffet.

For more information, please contact Li Bai Cantonese Restaurant at (65) 6839 5623, email libai@sheratonsingapore.com or order the festive takeaways online at https://shopatsheraton.oddle.me/.

For dining enquiries and reservations, please call The Dining Room at (65) 6839 5621 or email thediningroom@sheratonsingapore.com.

Written and photography 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.


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

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

Auspicious Abundance At Park Hotel Clarke Quay To Usher In The Year Of Rat

Park Hotel Clarke Quay is ready to usher in the Year of Rat with an abundance of auspicious dishes specially created by the hotel's banquet chef, James Wong. With four decades of experience in Asian and Cantonese cuisines, Chef James introduces new and scrumptious dishes in every Chinese New Year feast, but embedded within the different dishes are the same thoughts and affection he has towards his family, of how he would want his loved ones to enjoy Chinese New Year feasts. The festive fare presents four set menus of six, seven, and eight courses that cater for four to ten diners.

Auspicious Abundance Yu Sheng 4.8/5

For all set menus, including our 8-Course Ultimate Success Menu ($768/table), it commences with Prosperity Tuna Yu Sheng Platter. For a more luxurious starter, opt for the Auspicious Abundance Yu Sheng at a supplement of $38 nett per table.

Symbolising good luck, abundance and fortune for the year ahead, the dish is vibrant with white and green radish, purple cabbage, carrot, alfalfa, encircled by pan-seared United States scallops crowned with red caviar.

To mark the Year of Rat, replacing the usual crackers are Silver Needle Noodles 老鼠粉 (Lao Shu Fen) crackers! These crispy silver needle noodles proved to be even more moreish. What I appreciate is the home-made plum sauce, which is naturally tangy with lemon juice, sour plum sauce, apple sauce, and vinegar. Along with zest of lime, pomelo and kaffir leaves, this is definitely one of my favourite Yu Sheng till date.

Sea Treasure soup 4/5

The 2nd course is Pumpkin Soup with Braised Shark’s Fin. An alternative soup for all set menus is available on request with advance notice. We had in place a very nourishing Sea-Treasure Soup - savoury chicken soup prepared with superior stock (ingredients include chicken bones, pork bones, and jinhua ham), crab meat, fish maw, sea cucumber and fish lips.

Steamed Red Garoupa 3/5

Next up is Steamed Red Garoupa with Yellow Bean Paste, something different from your usual steamed fish. The yellow bean sauce is a punchy house-blend of minced ginger, red chilli, and garlic. It can be a little highly flavoured; hence a bowl of rice is recommended to complement the sauce and complete the enjoyment.

Baked Prawn 2.5/5

Next up we had Baked Prawn with 2-Style Potato Salad and Golden Almond Flakes. The baked prawns are stuffed with potato mash spiked with bacon bits and almond flakes and placed atop a potato salad. With the buttery mash and tangy potato salad, this dish was a nice break from all the traditional flavours, but the prawns were too mushy for my liking, especially in combination with the mash.

Braised Baby Abalone 4/5

Symbolising good fortune is the Braised Baby Abalone with Chinese Mushroom, Sea Cucumber and Chinese Spinach. To allow each of their individual flavours to develop fully since no two ingredients are the same, each component of the dish is braised individually before being assembled into one dish. The efforts are worth it.

Steamed Chicken 4.8/5

The Steamed Chicken with Chinese Sausage, Lily Buds, Black and White Fungus is the highlight of the menu. Marinated overnight before being steamed with black and white fungus, which are first poached in superior stock, and fried Chinese sausage and lily buds, the meat was exceptionally tender. The resulting broth is like a soy version of a rice wine chicken, and secretly you may wish to have some mee sua to sop up the soul-warming broth.

Tossed Egg Noodles 3/5

The final course before dessert is Tossed Egg Noodle with Crabmeat, Ham, Onsen Egg & Egg White. I find it somewhat similar to braised Yee Mee, but in place you have Wantan noodles being deep-fried then blanched. While the texture of the egg white gravy was impressive, which is a mixture of blanched crabmeat, prawns, egg white, and milk, and delicious as a dish on its own, it didn't bind well with the noodles, and the noodles sauce didn't quite bring the ingredients together either. A simple plate of E-Fu noodles might have sufficed me better.

We started the feast with a very appetising Yu Sheng, the dessert didn't disappoint with a refreshing Chilled Mango Pudding with Lychee Pearls.

CNY Set Course Menus 10 January to 8 February 2020
8-Course Ultimate Success ($768++ per table of 9 to 10 diners)
8-Course Prosperity ($698++ per table of 7 to 8 diners)
7-Course Longevity ($648++ per table of 6 to 7 diners)
6-Course Harmony ($388++ per table of 4 to 5 diners)

For more information and reservation details, please refer to: https://www.parkhotelgroup.com/en/clarkequay/promotions/cny

Written and photography 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.


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

Opening Hours:
Lunch: 12pm - 2pm
Dinner: 530pm - 730pm (1st seating), 830pm - 1030pm (2nd seating)

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]