Jade Restaurant at The Fullerton Hotel Singapore has lined up prosperous feasts from 06 January to 8 February 2020. The exquisite dishes are specially crafted by Chinese Executive Chef Leong Chee Yeng. You can find out the CNY menu sets from their official website.
The dishes are designed to suit both family reunions and business occasions so here are highlights from the upcoming Chinese New Year 2020 with Jade Restaurant.
Special Edition Gold Rush Salmon Yu Sheng S$388.00++ for 10 pax
Note: Order 3 days in advance
Amazing image of the Zodiac Rat treasuring a traditional gold coin , crafted from white, green, and pink radish strips and surrounded by a frame of black and white sesame seeds, pomelo, discs of grapes and carrot strips.The yusheng ingredients also include the Zodiac Rat’s favaourite snack, cranberry cheese, champagne jelly, olive oil and honey pineapple dressing.
Poached Seaweed, Dried Scallop and Pork Dumpling S$16.00++ per pax (3pcs) | S$38.00++ per portion (8 pcs)
Chef Leong’s jiaozi is a classic wheat dumpling shaped like ingots and served with poached seaweed and dried scallop to add on flavours to the pork and complete with soy vinegar sauce and chilli.
Mini Pot of Abundance S$58.00++ per pax
We usually have a huge pot of pen cai but Jade serves mini pot pen cai in an individual pot covered in parchment paper to keep its content’s juices intact while cooking. It was our favourite of all that night. This personal pot contains braised abalone, fish maw, Chinese cabbage, flower mushrooms, roasted garlic, sea cucumber, stewed pork trotter, yam and housemade deep-fried pork balls. The ingredients are prepared and braised up to 4 hours to achieve its ideal texture. Shiok!
Full of Luck Deep-Fried Chilean Seabass with Cherry Tomato in Peach Sauce S$280.00++ per fish (serves 8 to 10 persons)
Note: Order 1 day in advance
Beautifully shaped and presented like ‘songshu yu’ literally means squirrel fish. The fish fillet is sliced in a crisscrossed fashion, then deep-fried in hot oil to achieve the golden crisp. The ‘squirrel head’ is fashioned from fish meat and deep-fried dish scales, and is entirely edible. It is served with steamed cherry tomatoes for tanginess and a peach sauce for sweetness.
Wok-fried Boston Lobster with Leek and Preserved meat S$88.00++ per 700g lobster
Boston lobster served with traditional ingredients like leek with signifies ‘to count’ and preserved wax meats, which is a must have ingredient during Chinese New Year. It is more of a Cantonese style dish.
Hot Stone Silver Needles Noodles with Truffle Meat Sauce S$38.00++ per portion
Silver Needles Noodles or we called it ‘老鼠粉’or rat noodles is a speciality Chinese noodle made of rice flour. Instead of the usual way of eating it, Chef Leong added fresh truffle and truffle oil together with flavourful pork braise to this dish. It is served steaming hot in a hot stone bowl together with a raw egg for you to mix in and ‘cook’ in. Be sure to mix it well so that the noodles are well-coated for the creaminess taste.
Hot Sweet Soup with Snow Lotus, Honey Dates, Pear and Glutinous Rice Balls S$18.00++ per pax
Lastly, we had the traditional hot desserts with housemade tang yuen for the texture.
For more information and dining reservations at The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore, please contact Dining Reservations at +65 6877 8911/8912 or email firstname.lastname@example.org
For Lunar New Year yu Sheng, goodies and takeaway items, please call +65 6877 8943, email email@example.com or visit shop.fullertonhotels.com to order online.
Address: The Fullerton Hotel,
1 Fullerton Square,
Tel: +65 6733 8388