It’s the time of the year again! Park Hotel Clarke Quay, Chef James Wong welcomes the year of the Dog 2018 with his specialist culinary of nearly four decades of Oriental and Cantonese cuisine. You can expect a line-up reunion feasts comprising an 8-course Prosperity Menu, 8 – course Fortune Menu, 7-course Harmony Menu and 6-course Success Menu. These offerings are available from 8 February to 2 March 2018.
Here are some of the highlight dishes from the Chinese New Year Menu:
Ultimate Success Premium Abalone Yu Sheng
Beautifully plated Yu Sheng with lofty layers of purple cabbage, radish, shimeji and enoki mushrooms, lyceum leaves, yellow chives and carrots, which look like rainbow colours. Then, we have the premium gold-dusted abalones and a sprinkling of fragrant kaffir leaves with Chef’s home-made sauce.
Superior Braised Shark’s Fin Soup with Crab Meat and Homemade Stuffed Crab Claw
Rich superior soup base with shredded crab meat I would say. The crab meat adds sweetness to the soup making them taste flavourful.
Steamed Whole Red Garoupa in Superior Light Soy Sauce
One of my favourite dish that night with the tender flesh meat rolled with crunchy asparagus stalks. It stands out from the usual steamed whole fish servings in most Chinese New Year dishes. Don’t you think so?
Poulet Roti (Roast Chicken)
Instead of the usual roasted chicken served on most restaurants, Chef James did a worthy contender of French-style creamy roasted chicken. The golden, crispy chicken with fresh button mushroom in cream sauce gives unconventional elements to savour.
The menus are available from S$338.00++ for a table of 4-5 diners, S$628.00++ for a table of 9-10 diners. The pricing is inclusive of free-flowing red date tea and soft drinks, alongside Lunar New Year carrier bags with red packets and mandarins.
There will be 3 (three) dining sessions:
12:00 noon | 6:00pm | 8:30PM
For reservations, please contact +65 6593 8825 / 59
Park Hotel Clarke Quay
Address: 1 Unity Street