Park Royal Clarke Quay ushers in the Year of the Ox with a selection of bountiful feasts curated by the hotel's Banquet Chef James Wong, a veteran culinary specialist with four decades of experience in Asian and Cantonese cuisines. The four set menus ranging from six to eight courses ($388 to $768) will be available for dine-in or takeaway via self-collection or delivery from 29 January to 26 February 2021.
Prosperity Tuna Yu Sheng Platter 3.8/5
A staple for every Chinese New Year is the Lo Hei. This year Park Hotel Clarke Quay features the refreshing Prosperity Tuna Yu Sheng Platter. Instead of raw fish, it is substitute with tataki style tuna slices paired with a medley of white and green radish and carrot, purple cabbage, pickled vegetables, torch ginger flower, chiffonade of kaffir lime leaves.
Superior Braised Fish Maw with Crabmeat and Homemade Stuffed Crab Claw 4/5
I am quite familiar with the Superior Braised Fish Maw with Crabmeat and Homemade Stuffed Crab Claw. It is one of the chef's signature dish which I have tried before though he changes the accompanying ingredients. This year he replaces the shark fin with braised fish maw and crabmeat accompanied with plump crab claws made with prawn paste and crabmeat.
Steamed Red Garoupa with Yellow Bean Paste 4.2/5
Steamed to perfection is the Steamed Red Garoupa with Yellow Bean Paste. The yellow bean paste enlivens the celebrative dish a new change from the usual Cantonese or Teochew style.
Fragrant Crispy Duck 4/5
The Fragrant Crispy Duck is inspired by the Cantonese 'Heung Song' duck. Chef James first marinated the duck with spices such as cinnamon stick, star anise, Sichuan peppercorn, ginger juice, and hua diao wine, then steamed till soft and tender. For the finishing touch, the duck is coated in a batter and deep-fried. The crispy and tender duck is complemented with sides of tangy achar and duck jus.
Braised Sea Cucumber, Fish Maw, Baby Abalone with Broccoli 4.2/5
Somewhat like a mini Pen Cai is the Braised Sea Cucumber, Fish Maw, Baby Abalone with Broccoli. Though these are individual delicacies, the delicious sauce binds them together excellently.
Salted Egg Yolk Golden Tiger Prawn 4.5/5
The Salted Egg Yolk Golden Tiger Prawn are tossed in a coat of auspicious golden sauce of salted egg yolk with butter, garlic, and curry leaves. It is so delicious that I ate it together with the deep-fried crispy shell.
Steamed Fragrance Rice in Lotus Leaf with Duck Meat and Chinese Sausage 3.5/5
I understand the chef wants to give diners a healthier choice; hence he chooses to steam the rice instead of stir-frying it. However, I find the Steamed Fragrance Rice in Lotus Leaf with Duck Meat and Chinese Sausage lacked the stir-fried aroma. I guess I still prefer it being stir-fried.
Crispy Durian 4/5
Last but not least, we end our dinner with Crispy Durian. Encased in the crispy batter is the pungent durian which comes in lava form. It is as if I am having a molten chocolate cake.
- Early Bird treat (book before 29 January): Every reservation will enjoy a discount of 15% off the Chinese New Year set menus.
- Bookings on 29 January and after: Every reservation will enjoy a discount of 10% off the Chinese New Year set menus.
Note: This is an invited tasting.
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Website
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]
