Posts Tagged ‘lo hei’

Chinese New Year 2018– Pan Pacific Hai Tien Lo

[CNY Media Invite]

And just like that, we’ve moved into 2018 and it’s now time to talk about Chinese New Year 2018 instead of Christmas 2017. A couple of weeks back, I had the privilege of having a sneak peak at what Hai Tien Lo Restaurant at Pan Pacific Singapore has in store for family reunions, CNY gatherings and Lo Hei luncheons. Hey come to think of it, I celebrated Christmas with a Champagne Brunch at Pan Pac, and I got to celebrate CNY early at Hai Tien Lo. Good times Smile

Available from 22 January to 2 March 2018, Hai Tien Lo will be offering a grand total of eight reunion set menus featuring everyone’s favourite CNY delicacies. There will also be one nutritious vegetarian set menu. Scroll down to see pictures of a selection of dishes from the set menus.

Pan Pacific Singapore CNY 2018 - Eight Treasure Wealth and Health Yu Sheng

Eight Treasure Wealth and Health Yu Sheng

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[CNY 2017] Lo hei with gold flakes at Yàn 宴 to give yourself a prosperous start to 2017!

Yan Cantonese Cuisine - Yellowtail Fish & Crispy Lobster Fillet Yu Sheng with Golden Flake in Shun De Style (3)

Yes, you heard me right. A yu sheng so decadent it boasts gold flakes in it! Dine at Yan Cantonese Cuisine at the National Gallery and you’ll be able to toss to a year of abundance with the signature Yellowtail Fish Yu Sheng with Golden Flake in Shun De Style. The gold flakes aren’t the only special thing about this yu sheng. Because crispy fried vermicelli is used as a base instead of the usual vegetable strips, the yu sheng tastes savoury rather than cloyingly sweet. Coupled with cubes of crispy lobster fillet, it’s no wonder I completely cleaned my plate when I tried this decadent yu sheng last week. Scroll to the end for more pictures of the Yu Sheng.

Yan Cantonese Cuisine - Signature Crispy Roasted Suckling Pig (3)

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[CNY 2014] Crystal Jade Golden Palace

*Media Invite*

I guess with the posting of this post, Christmas 2013 is well and truly over. I always have a bit of a problem “letting go” of Christmas. December is such a time of merriment and holiday feel, and the adrenelin rush of making sure all the presents are bought and Christmas plans made. And it all just seems to literally pop and disappear come December 26, but nothing spells end of Christmas as starkly as seeing all the Chinese New Year decorations come up in full force overnight. I think I would very much prefer Chinese New Year to be in February, thank you very much. But that’s not to say that I loath Chinese New Year. I love it in fact! You’ll probably find me writing a similar post about Chinese New Year come February this year!

I had an early taste of Chinese New Year via the media tasting held at Crystal Jade Golden Palace at Paragon Orchard Road, last month in fact. Even though I was in a Christmassy mood then, I must admit that the food that was served was so delicious, I almost contemplated having a Chinese meal for Christmas instead! (In the end I went for Regent Hotel’s Christmas Afternoon tea, one of the best places for afternoon tea in general)

Crystal Jade Golden Palace - (1)

Most people are familiar with Crystal Jade Kitchen, which is the more casual restaurant serving affordable Chinese dishes. But did you know that Crystal Jade also boasts a line of more fine-dining/premium restaurant such as the Crystal Jade Palace Restaurant at Takashimaya, Crystal Jade Premiu at One degree 15 Marina Club Sentosa Cove and Crystal Jade Dining IN at Vivocity. We had our reunion dinner sampling at the Crystal Jade Golden Palace. The restaurant looked really posh, even more so than the Vivocity and Takashimaya one I feel. If you’re looking for a fine-dining Chinese restaurant, you gotta check out Crystal Jade Golden Palace!

Crystal Jade Golden Palace - (4)

First up, some tea to cleanse the palate and sooth the throat

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Grand Park Cityhall Park Palace Restaurant

Special Promotion below….scroll down!!!

Last week, I was invited to sample Grand Park City Hall’s Chinese Restaurant the Park Palace Restaurant’s Chinese New Year festive menu. I had actually been to Park Palace on two other occasions over the years, for department Chinese New Year lunch as my old office used to be within walking distance. But that was at least 3 years ago so I was quite keen to go back again to sample the new menu.

Park Palace Restaurant is on the 2nd floor and has numerous floor to ceiling windows which makes dining here a cheery affair. You know how some Chinese restaurants can be, they give you the very serious and sombre feeling. Besides, natural lighting always makes for better food photography.

Golden Shunde Yellowtail Yu Sheng (3)

Golden Shunde Yellowtail Yu Sheng

First up, the Yu Sheng dish! If you will look at the picture closely, you will notice that this is no ordinary Yu Sheng! Instead of vegetable bits as the main base ingredient, crispy fried vermicelli is used. Well you know how everyone likes the “golden crispy ingots”, in this case, practically the whole dish was crispy! Instead of the usual sweet and sticky sauce, the Yu Sheng was tossed in a special concoction of fragrant peanut oil and premium soya sauce that imparted a delicate flavour. Even the yellowtail (from the Shunde region) was a refreshing change to salmon.

I have to say, this is easily one of the best Yu Sheng I have ever eaten! This creative breakaway from the traditional Yu Sheng works! Many restaurants throw in lots of frills and fireworks, but basically, you still end up fishing out the expensive ingredients. This was one Yu Sheng where everybody cleaned their plates!

Grand Park Hotel CNY - Imperial Suckling Pig (First Course) (3)

 Imperial Suckling Pig (First Course)

Next up, everyone’s favourite suckling pig. Sorry for showing you the pig’s butt, but I thought the tail looked kinda cute, and how often do you get to see sucking pig pictures from this angle?

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Azur Restaurant at Crowne Plaza Changi Airport

*Media Invite*

It’s going to be Chinese New Year again and apart from Christmas, Chinese New Year is something I really look forward to each year. Unlike many people I know, I actually love visiting relatives, having relatives over to my place, all the CNY goodies and also the Ang Pow! This is possibly my last year to receive Ang Pows for CNY so I must celebrate doubly hard!

Last Tuesday, I was invited to partake in a Chinese New Year feast at the Crowne Plaza Changi Airport. This Chinese New Year, Crowne Plaza Changi Airport’s award winning restaurant Azur is presenting special lunch and dinner festive menus from January 22, 2012 to February 6, 2012. Diners can indulge in culinary treasures from the festive menu with an array of gourmet dishes from its international buffet. Along with the festive menu, guests will enjoy complimentary Prosperity “Lo Hei” Yu Sheng prepared fresh at a live station.

So before anyone else has done so, I’ve already done my Lo-Hei. In fact, my first Lo-Hei for 2012 was all the way back in October 2011 at Thai Village (can you beat that!). The dishes we had at the tasting session were a sampling of the best dishes available for the festive buffet.

Crowne Plaza Changi Airport Azur Restaurant - Yu Sheng 2

Everyone likes to do the Lo-Hei (Yu Sheng) as it’s quite fun to toss the ingredients as high as possible. It can be quite a rowdy affair with accidental splatters. I think I found some shreds of vegetable in my hair one year! Definitely don’t wear your best shirt on that day. But while people like tossing the Yu Sheng, most don’t enjoy eating the dish all that much. I personally take a few mouthfuls worth and then I start fishing for the salmon and the crunchy golden nuggets.

The Crispy Salmon Skin and Abalone Yu Sheng at Azur Restaurant is quite different from the norm. For the 1st time ever, nobody was interested in the golden nuggets. Instead, everyone was fishing for the crispy salmon skin, which I can tell you is really delicious and far more interesting that plain old crackers now.

**For the festive buffet, diners will enjoy complimentary Prosperity “Lo Hei” Yu Sheng prepared fresh at a live station (only Salmon slices and no Abalone or Crispy Salmon Skin). Whether it’s Yu Sheng for 2 people or Yu Sheng for 20 people, the chef will still prepare it for you! So couples, you will still be able to partake in the good fortune! The Yu Sheng with the Abalone and Crispy Salmon Skin is for takeaway only.

Crowne Plaza Changi Airport Azur Restaurant - Salmon and Abalone Yu Sheng in Chef’s special dressing “Ginger Shoyu” (2) Crowne Plaza Changi Airport Azur Restaurant - Crispy Salmon Skin and Abalone for the Lo Hei

The Salmon and Abalone Yu Sheng in Chef’s special dressing “Ginger Shoyu” was nicely laid out. See the huge bowl of crispy salmon skin? Yummmm. The abalone was nice too but mostly lost in the huge pile of salad. The Ginger Shoyu sauce was very nice as compared to the cheap sweet sauce used in most other places. Scroll to the end to see pictures of the tossing!

Crowne Plaza Changi Airport Azur Restaurant - Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop) (2)

Next up was Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop). This is the type of soup that would be featured in most wedding banquets if the wedding couple chooses not to go for sharks fin. But at Azur, they have jazzed up the soup with lots more ingredients. I found the soup to be flavoured very well with the ingredients used. It was hearty and there was a lot of bite. As you can see from the pictures, it really is chock full of ingredients. The soup was a tad too starchy though and I had to stop at half a bowl in case I couldn’t eat the rest of the lunch.

Crowne Plaza Changi Airport Azur Restaurant - Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop) Crowne Plaza Changi Airport Azur Restaurant - Steamed Garoupa in Pickle Chilli and Crispy Pork Lard (1)Crowne Plaza Changi Airport Azur Restaurant - Steamed Garoupa in Pickle Chilli and Crispy Pork Lard

Steamed Garoupa in Pickle Chilli and Crispy Pork Lard – Now fans of pork lard, you surely have to try out this fish as it’s practically swimming in it. Those crispy brown things are the pork lard! I had a tiny nibble of it, don’t want to be at odds with my doctor, and it was sooo good. The fish itself was tender and fresh tasting. Surprisingly, the pork lard didn’t make the fish taste oily and for me, there wasn’t a noticeable pork flavour in the fish as well, which is a good thing. Instead, what I detected was a hint of sweetness in the soya sauce due to the pickle chilli. For ease of serving, garoupa fillets will be served at the buffet instead of whole fish.

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