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| Peach Blossoms |
Peach Blossoms at Marina Mandarin Singapore celebrates the year end of 2017 by featuring the exquisite abalone 7-course set menu at $98++ per person. The menu consists of:
1st course, Peach Blossoms Trio Appetiser Combination: Deep-fried Scallop and Banana wrapped with Mashed Taro, Deep-fried Prawn coated with Mayonnaise and Mixed Nuts & Chilled Japanese Cucumber Rolls filled with Jellyfish. (精选特色三拼: 蜂巢香蕉玉带,菓香鲜虾球,日本青瓜海蜇卷)
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| Peach Blossoms Trio Appetiser Combination |
The cucumber has the most subtle taste. It is refreshing and crunchy. The taro is crisp externally, followed by smooth velvety taro paste and the burst of sweetness from the banana fillings. Meanwhile, the deep-fried huge tiger prawn is crispy and bouncy, with a bold creamy flavour from the mayonnaise.
2nd course, Braised Shark’s Fin with Fish Lip and Shrimp Dumpling in Shark’s Cartilage Soup served in Stone Bowl (石锅翅骨三宝汤). The soup that was served has different ingredients but we were assured the soup base is similar. The robust cream milky broth is the result of a long period of boiling. It is served on a hot stone, it retains the heat over a long period of time. The heat and peppery flavour from the broth nicely balance the gelatinous texture from the fish lips.
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| Our Soup on the night |
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| The supposed Ingredients |
3rd course, Braised Six-head Whole Abalone in Superior Oyster Sauce accompanied with Hairy Gourd Rings stuffed with Conpoy (玉环瑶柱莆伴六头鲍鱼). A springy yet succulent braised six-head abalone nicely absorbed the braising sauce. The gravy is thick, rich and robust complements the crunchy broccoli and the more subtle hairy gourd.
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| Braised Six-head Whole Abalone in Superior Oyster Sauce accompanied with Hairy Gourd Rings stuffed with Conpoy |
The fatty cod fish fillet is steamed with a superior soy sauce. The black bean and preserved chye poh to accentuate the taste of the fish further. Watch out for the chopped chilli on top that will spiced up this dish as well.
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| Steamed Silver Cod with Black Bean and Preserved Radish Pickle |
5th course, “Dong Po” Pork Ribs with Honey Sauce (蜜汁东坡骨).
6th course, Rice Vermicelli with Assorted Seafood (大澳米粉). It might look slightly plain, but this rice vermicelli dish packs lots of flavour. The robust seafood stock well absorbs in the smooth silky vermicelli, topped with medley of cubed seafood and vegetables. The bold flavour of this dish derived from the bits of salted fish and also tee po (flat fish). Yum Yum.
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| Rice Vermicelli with Assorted Seafood |
7th course, Chilled Coconut Jelly with Snow Swallow and Almond Cream (杏汁野生雪燕椰子冻). The combination of smooth almond cream and chilled coconut jelly gave the bird's nest the sweet and creamy flavour it needs. A beautiful ending to the meal.
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| Chilled Coconut Jelly with Snow Swallow and Almond Cream (Our Indulgence Portion) |
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| Chilled Coconut Jelly with Snow Swallow and Almond Cream (The actual presentation) |
Overall, the 7-course set menu is nicely curated for this occasion. It definitely will tantalise your taste buds.
Peach Blossoms 7-Course Abalone Special
When: 1st November to 20 December 2017
Where: Peach Blossom, Marina Mandarin Singapore.
Price: Set Menu at $98++ per person.
Food & Drink: 8.5/10
Value: 8/10
Service: N / A (Tasting Event)
Ambiance: 9/10
Budget per Person: $81 and above.
Peach Blossoms
6 Raffles Boulevard
Level 5, Marina Mandarin Singapore
Marina Square
Singapore 039594
T: +65 6845 1118
IG: @Marinamandarinsg
OH:
Lunch, Mon – Fri: 12.00 – 15.00
Lunch, Sat, Sun & PH: 11.00 – 15.00
Dinner: 18.30 – 22.30
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