The Year of the Tiger gets off to a roaring start with a resplendent feast at The Fullerton Hotel Singapore’s Jade Restaurant, featuring a repertoire of Chinese culinary treasures from 17 January to 15 February 2022.
Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength, the majestic tiger embodies power, vigour, and vitality. These qualities reveal themselves in this year’s specialities, with nourishing dishes for families to start the year on a strong note. Designed to serve smaller groups, the new creations are intended for warm reunions with one’s closest kin.”
The quintessential starter for auspicious feasting is the Premium Gold Rush Salmon Yu Sheng, arranged into an endearing image of a playful tiger. Champagne jelly, shallot oil, and kumquat dressing elevate the fresh ingredients, achieving a balance of rich and refreshing flavours. The Gold Rush Salmon Yu Sheng is a visual delight too; presented alongside a hand-drawn tiger and an auspicious Chinese calligraphy greeting, a signature finishing touch by Chef Leong.
The Cornucopia of Wealth (S$88* per person) delivers a lavish pen cai experience in individually portioned vessels. Each serving contains a bounty of braised delicacies, including abalone, fish maw, sea cucumber, flower mushrooms, dried scallop, stewed pork trotter, fried Phoenix Feet, and yam.
For larger groups, dine on the Premium Braised Pen Cai (minimum five persons, S$98* per person) which requires a one-day advance order. It contains Ten-head South Africa whole abalone, fish maw, sea cucumber, dried scallops, braised pork trotter, dried oysters, flower mushrooms, roasted duck, diced chicken, diced giant grouper, prawn, fresh bean curd stick, yam, lotus root, Chinese cabbage, leek, chestnut, and pork tendon.
No traditional Lunar New Year feast is complete without fresh seafood. Chef Leong’s new Wokfried Local Lobster with Tomato, Egg and Rice Wine (S$58* per person) showcases the sweetness of fresh lobster in the nostalgic comfort dish, alongside his savoury new Steamed Tiger Grouper with Minced Ginger and White Wine, topped with Stuffed Chicken Wing (S$30* per person), while the lightly charred Claypot Rice with Preserved Meat (S$88* per portion for four persons) delivers a satisfying conclusion to round off the mains.
Complete the feast with a sweet finale of nourishing Hot Cream of Almond with Bird’s Nest accompanied with Sweet and Spicy Peanut Muah Chee (S$18*), a luxurious take on the classic dessert and an ode to good health. This year’s assortment of New Year goodies includes the new Steamed Osmanthus Nian Gao and Deep-fried Rose Water Chestnut Cake (both S$8* for three pieces) — classic Lunar New Year desserts elevated with delicate floral notes.
You may also enjoy a leisurely reunion with the Spring Treasures Afternoon Tea experience, in the sunlit atrium of The Courtyard in The Fullerton Hotel Singapore or against the backdrop of Marina Bay at The Landing Point in The Fullerton Bay Hotel Singapore.
Indulge in free-flowing savoury treats infused with traditional Lunar New Year flavours: caramelised chicken bak kwa in mini craquelin choux; orange sambal bay shrimp, chicken floss and Mandarin orange mini tartlet; Szechuan marinated salmon mini éclair with golden tobiko and micro cress; honey-smoked duck and pineapple mini herb bun; and classic telegraph cucumber sandwich.
For dessert, enjoy a collection of auspicious goodies: ‘Golden Wang Lai Nuggets’ — buttery pastries filled with pineapple compote; pistachio cream puff; apricot and ginger frangipane tart; honey roselle red velvet roll; cherry blossom strawberry macaron; and mandarin orange madeleine. Staying true to the daily ritual, the three-tiered Afternoon Tea set is replete with freshly baked classic scones and raisin scones, clotted cream and jam, accompanied with an array of premium teas.
Along with the Great Treasures Pen Cai and Gold Rush Salmon Yu Sheng available as takeaway orders, The Fullerton Cake Boutique introduces new creations this year: Harmony Koi Fish Osmanthus Nian Gao (S$38 nett, 600g); Rose Water Chestnut Cake (S$42 nett, 800g); and The Fullerton Bak Kwa (S$68 nett, box of 32 pieces).
Executive Pastry Chef Siddharth Prabhu has dreamed up an auspicious treat: The Mandarin (S$79 nett per whole cake, S$12 nett per slice). The eye-catching, red-hued dessert is composed of creamy vanilla bean mousse, fragrant pineapple cremeux and mandarin almond frangipane, delivering a refreshing medley of flavours. As a delightful gift to tote along for Lunar New Year visits, Chef Prabhu presents the Sweet Fortune Cupcakes comprising vanilla cake and orange pineapple compote, adorned with lucky symbols (S$11 nett per piece).
For more information and dining reservations at The Fullerton Hotel Singapore and The Fullerton Bay Hotel
Singapore, contact Dining Reservations at (65) 6877 8911/8912 or email [email protected]
