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| Yu Sheng - Design 1 |
From 5 February to 2 March 2018, Celebrate Chinese New Year with Prosperity Set Menu at Ellenborough Market Cafe, curated by Executive Chef Louis Tay.
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| Yu Sheng - Design 2 |
The starter during this period is, of course, Salmon Yu Sheng. Just check out the five photos, just to show how adorable the five Yu Sheng design. Taste wise, all the fresh and pickled ingredients works. The plum sauce is not overly sweet, together with the oil, it bound all the ingredients nicely.
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| Yu Sheng - Design 3 |
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| Yu Sheng - Design 4 |
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| Yu Sheng - Design 5 |
Double-boiled Fish Maw with Dried Scallops and Cordyceps Flower. A signature Cantonese double-boiled soup. Clear and robust broth, filled with the umami flavour from the fish maw and dried scallops. The dried fish maw is used here, instead of the fried fish maw. You can taste the springy texture and the collagen when you bit into it. Delicious and good for your health and beauty as well.
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| Double-boiled Fish Maw with Dried Scallops and Cordyceps Flower |
Imperial Herbal Chicken. A traditional dish, done to the best. The Spring Chicken is deep fried at first, before it is wrapped and steam. The deep frying locks the flavour of the chicken, while the steaming allows the nutrition from the herbs and flavour to sip into the chicken. Most of Imperial Chicken I ate before always too liberal with the dates turning the dish to be overly sweet. The version here just hits the spot for me.
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| Imperial Herbal Chicken |
Hong Kong Style Fried Garoupa. Similar to the Imperial Chicken, the fish is deep fried first, then steamed. You can expect the combination of the crisp exterior with fresh fish flesh. Instead of the usual soy sauce, the sauce is very complex include crispy roast pork, onion, mushrooms and paprika.
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| Hong Kong Style Fried Garoupa |
Wok-Fried Asparagus with Pearl Scallop in XO Sauce. The scallops are big in size, juicy and sweet bodes well with the crunchy asparagus. The XO sauce gave this OMPH in this dish. I was hoping this dish to be dryer so you can taste more of the XO sauce.
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| Wok-Fried Asparagus with Pearl Scallop in XO Sauce |
Braised Abalone and Sea Cucumber with Australian Broccoli. I personally like the braised sea cucumber here. Not only the braising sauce absorbs nicely, the crunchy texture complements the abalone and broccoli as well.
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| Braised Abalone and Sea Cucumber with Australian Broccoli |
Fried Glutinous Rice Wrapped in Lotus Leaf. A mouthwatering and al-dente rice. It is aromatic and appetizing as well and makes you forgot that you are full.
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| Fried Glutinous Rice Wrapped in Lotus Leaf |
Dessert is Double-boiled Hasma with Red Dates. One of LD's favourite desserts. The portion of Hasma is very generous, Together with longan and red dates to flavour the soup, it definitely gives the Prosperity Dinner a sweet ending.
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| Double-boiled Hasma with Red Dates |
Spring Revelry – Prosperity Set Menu
When: 5 February – 2 March 2018.
Price: Menu A, $788 ++ for table of 10;
Menu B, $988 ++ for table of 10;
For reservation or enquiries:
Call: +65 6239 1847 / 1848
Email: dining.merchantcourt@swissotel.com
Spring Revelry – Prosperity Buffet
When: 5 February – 2 March 2018. , Lunch and Dinner.
Price: Lunch: Adult, $60++ ; Child; $34++
Dinner: Adult, $80++ ; Child; $40++
For reservation or enquiries:
Call: +65 6239 1847 / 1848
Email: dining.merchantcourt@swissotel.com
Thank you very much for Swissotel Merchant Court for the tasting invitation
Food & Drinks: 7.5/10
Value: 7.25/10
Service: N/A (Tasting Event)
Ambiance: 7.75/10
Budget per Person: $51 - $80, $81 and Above
Ellenborough Market Cafe
20 Merchant Road
Level 1, Swissotel Merchant Court
Singapore 058281
T: +65 6239 1847/1848
IG: @Swissotelmerchantcourt
OH:
Buffet Breakfast: Daily, 06.30 – 10.30
Buffet Lunch: Daily, 12.00 – 14.30
Buffet Dinner: Daily, 18.30 – 22.00
Buffet High Tea: Sat, Sun & PH: 15.30 – 17.30
(Ala Carte Menu is available upon request)
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