Park Palace Chinese New Year Menu 2014
Earlier last week, we had the finest Chinese New Year celebration like no other at Grand Park City Hall. The hotel is prized for its fashionable accomodations and delectable cusines, so it was no surprise we would be greeted with luxurious feasts of fortune. Park Palace’s cherry blossoms shaped Imperial Five Treasures Golden Shunde Yu Sheng ($888) boasts five gems of the sea – abalone, lobster, geoduck clam, salmon and hamachi. Topped with high grade caviar, the restaurant’s unique take on traditional yu sheng from Shunde in Guangdong province provided more crunch and less slush.
More importantly it introduces new ingredients such as fried vermicelli, fresh ginger slices, spring onions, crunchy capsicums, finely grounded peanuts and crispy silver fish, in place of the normal radish, carrot and pomelo. Complete with a special sauce of fragrant peanut oil and premium soya sauce, the scrumptious yu sheng delivered a savoury taste which was different from usual but appetising.
The Imperial Whole Roasted Suckling Pig was impressive. Park Palace’s team of chefs have demonstrated professional knife skill by slicing the roasted pig skin to even and thin proportions that worked in perfect unison with fine pieces of soft bread. Oven-baked Imperial Suckling Pig with Lemongrass made full use of the remaining meat portion to create a tender and tangy suckling pig dish. Every detail was paid great attention to, from the meat doneness to its bold flavours. Both dishes were truly epicurean feasts of fortune.
Rich with ingredients, the Double-boiled Pot of Fortune with Superior Shark’s Fin, Chicken & Wanton had just the right levels of springy, chewy and gelatinous texture. Even without soy sauce or pepper condiments, we were able to taste the natural sweetness of the shark’s fin and chicken. More interestingly it has a big juicy wanton in the centre, which is we haven’t seen at other restaurants. Overall, the shark’s fin soup was really enjoyable!
The Auspicious Lobster Gems in Dual Style was a successful amalgamation of Chinese and Western recipe. For the first style, we had live lobster sauteed with Lily bulbs, wood fungus and asparagus. For the second style, we had lobster meatballs made with fresh lobster meat and hot cheese in its centre, bringing out rich creamy flavours that harmonised two very different textures. We thought the chefs did a great job expressing their culinary creativity.
Filled to the brim with premium ingredients, we were able to go for almost two servings of the Fortune-filled Reunion Pen Cai with Pig Trotters, and still have leftovers. The idea of fresh springy seafood and tender pig trotter worked well together. Its broth was so tasteful, we even wanted to slurp on it alone. In our opinion, this is by far the most Value For Money pen cai in town!
Brizo Restaurant & Bar @ Park Hotel Clarke Quay also took the opportunity to present to us their Prosperous Eight Treasures Lotus Leaf Rice. The large lotus leaf full of steamed aromatic rice was delectable, not greasy and left a clean aftertaste. From Open House @ Grand Park Orchard, we were presented with their unique Fried Durian Prawns of Happiness & Abundance, which bittersweet durian and fresh prawn flavours did not overpower one another.
Finally, for desserts, we had the Golden Ingots of Good Fortune, or Crispy Puree Durian Fritters, served with chilled soup on the side that included red dates, wolf berries, sea coconut and white fungus. We thought the combination evoked a very Yin and Yang feeling, but was perfect to end our meal with.
Order of the Imperial Five Treasures Golden Shunde Yu Sheng must be made at least seven days in advance. For enquiries and reservations, please call 6432 5888 or email firstname.lastname@example.org.
Park Palace @ Grand Park City Hall
10 Coleman Street
Tel: 6432 5888
Lunch 11.30am – 2.30pm
Dinner 6.30pm – 10.30pm