SEASONAL TASTES, THE WESTIN SINGAPORE
A buffet would make sense if you have a large extended family or loved ones with different tastebuds who would not be easily satisfied with a fixed menu.
Seasonal Tastes at The Westin Singapore is rolling out Lunar New Year favourites for reunion dinner. On the eve, enjoy the classic Mini Buddha Jumps Over The Wall, a double-boiled fish maw and crab meat broth with generous amounts of prosperous ingredients such as abalone, fish maw, mushroom, chicken and Chinese cabbage. The rest of the CNY season features Yu Sheng alongside a host of salmon treats – Traditional Smoked Salmon, Thai Smoked Salmon with Coriander Crust, and Beetroot Salmon Crust with Candied Walnuts – and the traditional Four Treasure Fortune Pot (photo above), Braised Pork Belly, and Drunken Fresh Prawns with XO Brandy, among others.
The ‘live’ stations will see chefs carving up treats such as Oven-roasted Suckling Pig stuffed with Glutinous Rice and Chinese Sausage, Eight-treasure Chicken Wrapped in Lotus Leaf, and Oven-roasted Goose with Chinese Herbal Dang Gui. Seafood lovers can indulge in lobsters, prawns, scallops, freshly-shucked oysters, and sashimi. Finish off with Mango Pomelo Sago and Deep-fried Nian Gao, or the unique Osmanthus Cake.
Lunar New Year’s Eve | 27 January 2017Dinner Buffet: Adult $108++*, Child (aged 4 – 12 years old) $54++*
Lunar New Year | 28 January – 11 February 2017Lunch Buffet: Adult $55++, Child (aged 4 – 12 years old) $27.50++
Dinner Buffet: Adult $75++, Child (aged 4 – 12 years old) $37.50++
*inclusive of free-flow of soft drinks and juices
For reservations, please call 6922-6968 or email email@example.com
If you prefer to celebrate in the comfort and familiarity of home, The Westin Singapore has some lovely festive CNY takeaways. In line with the hotel's focus on healthy living, it's offering a SuperFood Yu Sheng showcasing salmon, salmon roe, honey roasted walnuts, pomegranate, dried oranges and berries alongside roasted sesame seeds, salmon skin crackers, and calamansi, topped off with a generous drizzling of blueberry and sour plum dressing and extra virgin olive oil.
There are many yusheng options for takeaway. You can click the listing below to go to the CNY ordering site.
Or let the Four Treasure Fortune Pot (S$128++, serves 8-10) take centerstage with a stewed whole duck alongside ten head abalone, winter mushrooms, sea cucumber and black moss. Their traditional treasure pot Pen Cai (S$398++, serves 4-6) is filled with decadent layers of whole abalones, sea cucumber, mushrooms, fish maw, dried oysters, handmade fish balls, Hokkaido scallops, live prawns, roast duck, roast chicken, dong po pork belly, braised radish, bamboo shoots, black moss and bean curd.
Available 14 January 2017 – 11 February 2017
Collection at Daily Treats, Level 1
For more information, please email firstname.lastname@example.org
Ordering site: http://www.thewestinsingapore.com/en/forms/lunarnewyear2017
MAN FU YUAN, INTERCONTINENTAL SINGAPORE
Man Fu Yuan at InterContinental Singapore has new dishes like Chilled Marinated South African Fresh Abalone in half shell with Goma Sesame Sake Dressing; Steamed Boston Lobster with Egg White and Chinese Rice Wine Consomme; and several excellent double-boiled soups, but the highlight has got to be their Barbecued Whole Suckling Pig with Glutinous Rice.
For takeaways, there's a Black Truffle Yusheng (S$138++ Large), a Supreme Treasures Pot with 18 ingredients (S$398++, serves five), and a Double-boiled Pig Tripe Soup with Seafood (浓汤猪肚海皇煲). Priced at $128 for 5 persons, the claypot comprises ingredients such as Sri Lankan Crab, Prawns, Chicken, Pig Stomach, Chestnuts, Gingko Nuts and Barley, double-boiled for 6 hours.
For more information, please call 6825-1007, email email@example.com
SZECHUAN COURT, FAIRMONT SINGAPORE
Szechuan Court at The Fairmont Singapore is a stalwart in Sichuan and Cantonese cuisine. This year, the lunar new year offerings include Yusheng with Snow Crab (S$88++), a vegetarian yusheng with coconut pulp (S$58++), the Prosperity Pot of Gold pen cai (from S$488++), Double-boiled Soup with Fish Maw and Lobster (S$58++ per pax), Wok-fried Pork Belly Ribs with Chef's special sauce (from S$36++) and this incredibly moreish stuffed Winter Melon with Superior Mushrooms and Brown Fungus (S$32, photo above).
For reservations, please call 6431-6156 or email firstname.lastname@example.org
BABA CHEWS BAR AND EATERY
For a colourful Peranakan twist, try Baba Chews CNY set lunch/dinner menus priced at S$188++/S$228++ (serves 3 to 4 persons), S$388++S/$468++ (serving 7 to 8 persons) which feature Pork Knuckle Pongteh (Nonya dish of pork braised in a fermented soy bean sauce) with Dried Oysters & Fatt Choy, Nonya Fried Soon Hock (Marble Goby) and Sautéed Scallops with Chap Chye (Nonya stewed vegetables).
For the premium menus (S$228++ and S$468++), Chef Alvin delights with a fresh twist in the Udang BBC Tiga Rasa, a Nonya-inspired stir-fried prawn dish infused with a special three-flavour – a hint of sweetness from an Indonesian sweet sauce, tangy zest from pickled ginger and savoury taste from the Baba Chews’ homemade rempah.
For reservations, please call 6723-2025 or email email@example.com
CHEF'S TABLE BY CHEF STEPHAN
If you're tired of Chinese food year after year, take a look beyond the normal restaurants. Austrian chef Stephan Zoisl is known for putting together bespoke dining menus at Chef's Table, using a grid of 28 ingredients. For Chinese New Year, he's composed a multi-course menu featuring Hokkaido scallop ceviche, truffle and topinambour (Jerusalem artichoke/sunchoke), Alaska salmon, abalone risotto, roast duck, black Angus beef, Buddha palm, and a mandarin orange "Bombe Alaska" for dessert. Five courses run S$148+, and eight courses go for S$188+.
Call 6224 4188 or email chefstable@2015L.com for info and reservations.
Many thanks to Westin Singapore for providing photos and making this possible.