Celebrate the arrival of the year of the Tiger with the sumptuous and bountiful meal at Golden Peony. This year Chef Ku take inspiration from his Hakka root to create the stuffing for Golden Peony Roasted Signature Suckling Pig.
The dinner starts with Impossible Meat Amuse Bouche. Deep-fried “meatball” topped with mayonnaise and microgreens. The ball has a crispy exterior, followed by a juicy and succulent interior. If we were not told that it was impossible meat, we would have assumed it was a pork meatball.
Fortune ‘Yu Sheng’. A Singapore Chinese New Year Tradition. This year, the Yu Sheng come with tiger prawns, snow crab, hamachi, crispy whitebait and fish skin. A refreshing multi-texture combination. The tiger prawn is juicy and crunchy, while the snow crab is sweet and combine well with the hamachi. The ice lettuce and the fresh vegetables in yu sheng is a mix of sweet, earthy and also refreshing, such unique texture.
Water Bamboo Shoot – Poached with Parma Ham, Pumpkin Broth. A beautifully plated dish. The pumpkin broth tasted light and clean, although it looks thick and dense. The water bamboo shoot is crunchy and infused with subtle flavour from the ham.
New Bedford Scallops – Beetroot Sauce, Tempura Broccoli. The scallop is perfectly cooked and has a nice seared to it. It is sweet and moist, plus I like the crumble on top, tasted like the deep-fried XO sauce. The tempura broccoli is crunchy but a bit bland provided a canvas to allow the beetroot sauce to shine.
Hamachi Collar – Braised with Ginger, Scallion and Chinese Wine in Claypot. LD’s favourite fish and also cuts of the fish. The flesh is soft and moist, coated with a delicious sauce infused with ginger, scallion and Chinese wine.
Sea Cucumber and Pork Knuckle – Stewed with Chinese Spices, Goose Web, White Asparagus. This is like a mini “pen cai” for me. Collagen loaded ingredients, robust and rich gravy. The sea cucumber is silky and bouncy, while the pork knuckle is forktender and melts in your mouth as well. Not forgetting the delicious goose web. Give me a bowl of white rice and I am a happy man. Yummy!!
Lobster – Baked with Custard and Mozzarella Cheese, Sichuan Peppercorn Sauce. It is crispy externally, followed by bouncy lobster flesh. The combination of custard and mozzarella cheese created a nice umami crust, while the peppercorn sauce gave a spark to the dish. The lobster is served on a wooden box, filled with dry ice under it. The smoke that came out from the box just brought up the dish to another level.
Roasted Suckling Pig – Stewed Hakka Pork Belly with Preserved Vegetables, Japanese Fragrant Rice. This year Golden Peony Signature Suckling Pig leave a lasting impression on me. As a Hakka, pork belly with preserved vegetables is a special dish to us. Having this dish, mixed with rice and stuffed inside a sucking pig is just unimaginable, yet enticing at the same time. It is just a different level of #Porkgasm.
Chilled Peach Jelly – Snow Pear, Peach Resin. A sweet and refreshing end to the meal. Served together with the chilled peach jelly is the baked pastry, Lau Po Bing (Cantonese Wife Cake). To signify this auspicious year of the Tiger, Chef Ku renamed this pastry Lau Hu Bing (Tiger Cake).
Click here for the complete information of Lunar New Year Dining at Golden Peony.
Full review is available here
Golden Peony
2 Temasek Boulevard, 3F, Conrad Centennial Singapore, Singapore 038982
w: http://bit.ly/cbk-GoldenPeony
s: https://www.facebook.com/conradsingapore
e. sinci.goldenpeony@conradhotels.com
Open Hours
Mon – Sat: 11.30 – 14.30; 18.30 – 22.30
Sun: 10.30 – 14.30; 18.30 – 22.30
