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| Prosperity 'Pen Cai' |
Welcome the year of the Ox with authentic and nostalgic flavours curated lead by Celebrity Chef Ku Keung and his team at Golden Peony. Placed on each table is a sculpture of Charging Bull, made from sugar, full of vitality and strength to signify the upcoming new year.
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| Charging Bull |
We started this Chinese New Year menu preview with Pao Pao Minced Duck. The minced duck is plated on a crispy edible bowl. Before eating it, you squeeze the sauce into the cup, resulting in crispy delicious crackers filled with juicy minced duck.
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| Pao Pao Minced Duck |
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| Pao Pao Minced Duck |
Fortune OX ‘Yu Sheng’ featuring a combination of fresh vegetables, “Vegetarian” Salmon and Wagyu Beef. A mini version compares to 30pax yu sheng in previous years, this year we abide with the safe distancing regulations. We tossed the Yu Sheng with our mask on and shouted HUAT AH in our heart only.
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| Fortune OX ‘Yu Sheng’ |
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| Fortune OX ‘Yu Sheng’ |
Once portioned, the service staff added slices of seared wagyu beef. Tasted like a warm sweet and savoury Yu Sheng salad, accompanied by smooth and silky vegetarian salmon plus melt-in-your-mouth wagyu beef.
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| Fortune OX ‘Yu Sheng’ |
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| Fortune OX ‘Yu Sheng’ |
Abalone Ingot Pastry with Sliced Abalone rolled with Asparagus. Plated in the shape of Chinese character 人 (ren) means Human / People. The abalone on top of the ingot pasty is tender and bursting with flavour while the pasty is aromatic and crumbly. The asparagus wrapped with sliced abalone is a mixture of crunchy and QQ texture.
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| Abalone Ingot Pastry with Sliced Abalone rolled with Asparagus |
Prosperity ‘Pen Cai’ – Abalone, Lobster, Sea Cucumber, Fish Maw, Whole Conpoy, Roast Pork, Homemade Meatball, Dried Oyster, Black Moss, Scallop, Chinese Mushroom, Cabbage.
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| Prosperity 'Pen Cai' |
Pen Cai signify prosperity / abundance for a Chinese New Year dish; therefore, it is appropriate that the dish is loaded with the best ingredients. Binding the luxurious ingredients are robust, flavourful and gelatinous gravy. The individually plated pen cai is just superb, I am having a hard time deciding my favourite ingredients as all of them are just simply delicious.
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| Prosperity 'Pen Cai' |
Stewed Lamb Rack, Saffron, Codonopsis (Dangshen) and Cumin. A thick cut of lamb rack, stewed till it is fork-tender and succulent. The curcumin is flavour is very strong and the gaminess of the lamb still lurking at the end. I enjoyed this dish, however, those who do not like gamy taste this dish might not be for you.
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| Stewed Lamb Rack, Saffron, Codonopsis (Dangshen) and Cumin |
Duo Jade Perch in Spiced Coconut Milk Sauce and Capsicum Preserved Chili. Served in dual flavour, where one represents South East Asia flavour and the other is China flavour. The spiced coconut flavour is rich, creamy and packs with aromatic coconut and spice flavour. Meanwhile, the capsicum preserved chilli is smooth, silky with a bit of spicy kick at the end.
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| Duo Jade Perch in Spiced Coconut Milk Sauce and Capsicum Preserved Chili |
The finale is Roasted Suckling Pig with Seafood Saffron Rice. Crispy suckling pig, stuffed with seafood saffron rice. The sauce on the side, made from mushroom, truffle and onion is the X-factor here. It blends nicely with the rice and elevates the flavours to a different level.
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| Roasted Suckling Pig with Seafood Saffron Rice |
Dessert is Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro. The chilled pineapple jelly is set on a quarter of pineapple fruit, giving the authentic in house-made pineapple jelly made from scratch. The Nian Gao is a combination of crisp, sweet and chewy. I wish there is more of the nian gao. Yum!
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| Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro |
Overall, Executive Chef Ku Keung and his team continue to impress me every year with their creations. I enjoy the food immensely and it charged me with energy and vitality to usher the year of Metal Ox. Looking for a place to celebrate this Chinese New Year, Golden Peony is one of your best considerations.
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| Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro |
Golden Peony – Auspicious and Delicious
When: 18th January – 26th February 2021
Where: Golden Peony and Festive Takeaway Conrad Centennial Singapore
Monday to Friday Lunch: 11:30am – 2:30pm
Saturday, Sunday and Public Holidays Lunch:
1st Seating – 11:30am – 1:00pm
2nd Seating – 1:30pm – 3:00pm
*Dim Sum (Only Lunch) will only be available on 18th Jan to 7th Feb, 12th to 14th Feb and 20th & 21st Feb 2021
Monday – Sunday Dinner: 6:30pm – 10:30pm
Chinese New Year Eve Dinner: 11th February 2021 (2 seating)
First seating: 5:30pm-7:30pm
Second seating: 8:30pm-10:30pm
*S$100 deposit required per person for reservation, only Set Menus available.
Reservations are available and encouraged, adhering to the group size limit of 8 and below.
For more information or for reservations, please call +65 6432 7482 / 88 or email Sinci.GoldenPeony@conradhotels.com
More info available here http://www.connoisseur.sg/auspicious-and-delicious/
Thank you very much Conrad Centennial Singapore for the tasting invitation.
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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