[SG EATS] Park Hotel Clark Quay Ushers In The Year of the Ox With Bountiful Feasts

Chinese New Year in less than a month time and have you plan for your reunion dinner? Park Royal Clarke Quay ushers this Chinese New Year with a selection of bountiful feasts curated by the hotel’s Banquet Chef James Wong. A total of four set menus ranging from six to eight courses priced from S$388.00 to S$768.00. The set menus are available for dine-in or takeaway via self-collection or delivery from 29 January to 26 February 2021.

Here are some of the CNY highlights from the menu:
Prosperity Tuna Yu Sheng Platter
Hotel Park Royal Clark Quay-Prosperity Tuna Yu Sheng Platter
Toss into prosperity with their Prosperity Tuna Yu Sheng Platter that comes with tataki style tune 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 Carbmeat and Homemade Stuffed Crab Claw
Hotel Park Royal Clark Quay-Superior Braised Fish Maw with Carbmeat and Homemade Stuffed Crab Claw
Hotel Park Royal Clark Quay-Superior Braised Fish Maw with Carbmeat and Homemade Stuffed Crab Claw-1
Instead of the usual shark fin, Chef James Wong decided to replace it with braised fish maw and crabmeat along with the crab claws. The crab claws meat are made with prawn paste and crabmeat. It definitely adds in the sweetness to the soup making it taste flavourful.

Steamed Red Garoupa with Yellow Bean Paste
Hotel Park Royal Clark Quay-Steamed Red Garoupa with Yellow Bean Paste
The yellow bean paste gives a wonderful savoury flavour to the steamed fish. It also brings out the flavour from the fresh fish.




Fragrant Crispy DuckThis dish is inspired by the Cantonese ‘Heung Song’ duck where chef first marinated the duck with spices such as star anise, cinnamon stick, Sichuan peppercorn, ginger juice and hua diao wine before steaming it till soft and tender. Lastly, the duck is coated in a batter and deep-fried before served. It is recommended to taste it with sides of achar and duck jus.

Braised Sea Cucumber, Fish Maw, Baby Abalone with Broccoli
Hotel Park Royal Clark Quay-Braised Sea Cucumber, Fish Maw, Baby Abalone with Broccoli
One of the must-have dishes in Chinese tradition.

Salted Egg Yolk Golden Tiger Prawn
Hotel Park Royal Clark Quay-Salted Egg Yolk Golden Tiger Prawn
Tiger Prawn coated with golden sauce of salted egg yolk, butter, garlic and curry leaves.

Steamed Fragrance Rice in Lotus Leaf with Duck Meat and Chinese Sausage
Hotel Park Royal Clark Quay-Steamed Fragrance Rice in Lotus Leaf with Duck Meat and Chinese Sausage
Instead of stir-frying, Chef decided to go for steaming. I personally feel that the steamed rice is lack of depth in flavour. Perhaps stir-fried method has stronger flavour , which I preferred. But still, you can enjoy this healthy version option.

Crispy Durian
Hotel Park Royal Clark Quay-Crispy Durian
And the dessert is durian coated with crispy batter that comes in lava form. I wouldnt say NO to durian. Yummy!

PROMOTION DETAILS:
1. Early Bird treat where every reservation will enjoy a discount of 15% off the Chinese New Year set menus when you book before 29 January 2021.
2. Reservation made on 29 January and after will enjoy a discount of 10% off the Chinese New Year set menus.


Park Hotel Clarke Quay
Address: 1 Unity Street
Singapore 237983
Tel: +65 6593 8888
Opening Hours: Daily 11:00AM – 10:30PM
Facebook: https://www.facebook.com/ParkHotelClarkeQuay/
Website: https://www.parkhotelgroup.com/en/clarkequay

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