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| New Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs |
As
we enter the year 2020, Chinese New Year celebration is almost upon us. At
Conrad Centennial Singapore, Golden Peony’s Master Chef Ku Keung skilfully
weaves his magic ladle to create the sumptuous dishes to welcome the year of
the Golden Mouse
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| Golden Peony’s Master Chef Ku Keung |
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| Fortune Yu Sheng - Part 1 |
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| Fortune Yu Sheng - Part 2 |
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| Fortune Yu Sheng - Part 3 |
The
huge fortune Yu Sheng that can feed more than 30 people are assembled before
our arrival. While shaved carrot, radish and cucumber are the most commonly
used vegetables, Master Chef Ku Keung added some fresh greens to the yu sheng
mix. The topping includes abalone and salmon, it created a crunchy, refreshing
and well-balanced yu sheng.
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| CCS CNY Yu Sheng Image Credit: Conrad Centennial Singapore |
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| Fortune Yu Sheng |
New
Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs. Beautifully
plated on ocean them decorated plates. The scallop is nicely seared, sweet,
bouncy and delicate at the same time. The butternut sauce is packs of punch,
together with the curry leaf can easily be mistaken for salted egg sauce. Meanwhile,
the crispy potato crumbs added a different texture to the mix.
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| New Bedford Scallop, Butternut Pumpkin Sauce, Crispy Potato Crumbs. |
Sous
Vide Iberico Pork Collar ‘Char Siew’. The Iberico pork is marinated with char
siew sauce and sous vide to perfection. It is then coated with melted sugar and
torched for the finishing touch to give the char siew the additional sweetness,
crystal look and crunchy exterior texture. The meat just melts in your mouth
and it is absent the bitterness of the regular roast char siew.
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| Sous Vide Iberico Pork Collar ‘Char Siew’ - Finishing Touch |
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| Sous Vide Iberico Pork Collar ‘Char Siew’. |
Crispy
Soft-Shell Crab, Parsnip Puree with Spiced Salt. It is light and crispy. The
creamy parsnip puree feels like a healthy version of mayonnaise. Delicate and
good for snacks
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| Crispy Soft-Shell Crab, Parsnip Puree with Spiced Salt. |
Prosperity
Eight Treasure Congee with Black Truffle. A comforting vegetarian dish at
Golden Peony. The ingredients are nicely placed and the medley of flavours is
just amazing. I nicknamed it Bibimbap from Golden Peony. You can taste the robust broth used to cook
the smooth and silky congee. Served with pickled vegetables and fried dough.
The final touch is the shaved truffle and truffle oil. I have this for
the second year running and the taste still amazes me.
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| Prosperity Eight Treasure Congee with Black Truffle |
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| Prosperity Eight Treasure Congee with Black Truffle |
Steamed Sea Perch with Spiced Coconut Milk. A Nanyang inspired dish. The fish together with spiced coconut milk is poached inside a parchment pepper. The fish is firm, flaky and absorbs the curry-like gravy, while the vegetables retain its crunchy texture, especially the asparagus. Golden Peony version of Fish Curry.
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| Steamed Sea Perch with Spiced Coconut Milk |
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| Steamed Sea Perch with Spiced Coconut Milk |
Roasted
Suckling Pig filled with Portuguese Chicken Rice. Every year Master Chef Ku
Keung has to come out with a creative stuffing for this signature suckling pig.
This year, it is Portuguese Chicken Rice. The jasmine rice is cooked with
turmeric powder, chicken, ground cumin and coconut milk. It is aromatic and
delicious, infused nicely to the thin layer of pork meat. Covering those is the
super crispy and crackling suckling pig skin. A dish that I always look forward
to every year at Golden Peony. Yummy!!
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| Roasted Suckling Pig filled with Portuguese Chicken Rice |
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| Roasted Suckling Pig filled with Portuguese Chicken Rice |
Dessert
is Chilled Dragon Fruit with Crystal Ball. Refreshing with a delicate
combination of sweet and sour. A solid ending to the delicious meal.
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| Chilled Dragon Fruit with Crystal Ball |
Overall,
it is always a pleasure to taste the food created by Master Chef Ku Keung and
his team. The Prosperity Eight Treasure Congee with Black Truffle, Roasted
Suckling Pig filled with Portuguese Chicken Rice and Bedford Scallop, Butternut
Pumpkin Sauce, Crispy Potato Crumbs are the highlights of this year dining
experience. Cheers!!
Thank
you very much Conrad Centennial Singapore for the tasting invitation.
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| After a Satisfying Meal |
Blossoming
Fortune – Chinese New Year Celebration at Conrad Centennial Singapore
When:
6th January to 8th February 2020
Where: Golden Peony and Festive
Takeaway Conrad Centennial Singapore
Price: Lunar New Year Menu from $128++
per person or $1,398++ for table of 10 pax.
Food & Drink: 8.5/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $51 - $80; $81
and Above
Golden Peony
2 Temasek Boulevard
3F, Conrad Centennial Singapore
Singapore 038982
T: +65 6432 7482/88
OH:
Mon – Sat: 11.30 – 14.30; 18.30 –
22.30
Sun: 10.30 – 14.30; 18.30 – 22.30
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