Golden Peony pays ode to the delights of the Lunar New Year with a menu that promises to set you up for a year of happiness and well-being in the year of Water Rabbit. Executive Chef Ku and his team have prepared deliciously decadent dishes with lobster as the main theme.
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| Chinese New Year Conrad Bears |
We were welcomed to the dinner by Chef Ku Grand Yu Sheng, which has been missing for the past few years due to the pandemic. While you usually tossed the Yu Sheng per table, this grand design by Chef Ku allows up to 20 to 30 diners to do it together. A cheerful and vibrant experience.
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| Grand Yu Sheng |
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| Grand Yu Sheng |
Fortune Gold Flakes ‘Yu Sheng’ Baby Abalone, Lobster, Mock Bak Kwa, Crispy White Bait, Fish Skin, Fresh Fruit (绿 野 仙 踪 特 配 玉 兔 捞 起 金 箔 - 鮑 魚，龍 蝦，素 肉 乾, 太 湖 银 魚，金 皇 魚 皮)
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| Fortune Gold Flakes Yu Sheng - my portion |
This glamorous Yu Sheng is filled with luxurious and delicious ingredients. It has juicy and crunchy baby abalone, sweet lobster sashimi, fresh salmon sashimi, crispy fried fish skin and aromatic mock meat bak kwa. The refreshing homemade plum sauce bound all the ingredients together nicely. A great start to the feast.
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| Fortune Gold Flakes Yu Sheng - my portion |
Boston Lobster, Steamed with Egg White and Chinese Wine Broth. （祥 龍 碧 珠 – 鸡油花雕波士顿龙蝦）. This dish is all about showcasing the natural flavours of lobster. It is steamed to perfection; the lobster meat is light, sweet and bouncy, while the velvety egg white just absorbs the essence of the lobster enhanced by the Hua Diao Wine. The small cucumber ball compliments the dish with a contrasting crunchy and bouncy texture. Super delicious!
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| Boston Lobster, Steamed with Egg White and Chinese Wine Broth. |
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| The Lobster Claw |
Yam Abacus Seeds Wok-fried with Plant Based Meat, Dried Shrimp Served with Crispy Carrot Cake (粒 粒 有 錢 算 - 客 家 植 物 肉 算 盤 子 伴 萝 卜 糕). Inspired by his Hakka roots, Chef Ku elevated this traditional Hakka dish by pairing it with crispy carrot cake. I tasted lovely crispy carrot cake, followed by chewy and bouncy Hakka yam abacus seeds. Traditionally, the abacus seeds are fried with minced pork, dried shrimp and superior soy sauce; However, Chef Ku has replaced the minced pork with Plan Based Meat. I must say, with the explosion of flavours in this dish, I did not miss the taste of the minced pork or even be aware of it if it was not mentioned on the menu.
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| Yam
Abacus Seeds Wok-fried with Plant Based Meat, Dried Shrimp Served with Crispy Carrot Cake |
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| Yam
Abacus Seeds Wok-fried with Plant Based Meat, Dried Shrimp Served with Crispy Carrot Cake |
Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad (齒 頰 留 香 - 香 烤 叉 烧 齒 魚). Tooth Fish or Chilean Seabass is known for its flaky moist flesh and contains lots of Omega 3 fatty acids. The honey-glazed sweet sauce caramelised during the baking process, giving the fish a crisp exterior followed by delicious fatty flaky flesh. The sour green mango balanced this fatty dish nicely.
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| Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad |
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| Tooth Fish Baked with Honey-Glazed Sauce Sweet and Sour Green Mango Salad |
Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth (特 色 龍 吐 珠 - 龍 蝦 泡 飯 烤 乳 猪). One of Chef Ku’s signature Chinese New Year dishes. This year, the stuffing of the sucking pig is lobster meat, Japanese fragrant rice cooked in Superior lobster broth. When Chef Ku chopper cuts through the thin crispy, the crackling sound was just a symphony of the coming treat.
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| Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth |
Each portion of the suckling pig is plated with superior lobster broth, crispy rice and suckling pig sauce. The layer of the sucking pig provided a crispy skin followed by juicy and succulent flesh. The Japanese rice is fragrant and plump, as it absorbs the essence of the piggy and superior lobster broth. The lobster flesh is bouncy, more like a lobster ball texture. I like to have the broth in between each bite of the rice and lobster stuffing, it gives more OMPH to the lobster flavour. Yum Yum!
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| Roasted Suckling Pig Lobster Meat Japanese Fragrant Rice, Superior Lobster Broth |
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| The Suckling Pig |
In line with the Water Rabbit year, the dessert is Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl (月 影 玉 兔 - 豆 奶 玉 兔, 七 彩 珍 珠 桃 胶 蘆 薈 冻), Snow White with Green Tea Paste (白 玉 无 瑕 - 雪 地 玉 兔 糯 米 糍) and Crispy Green Tea Pastry (甜 上 心 头 - 金 牡 丹 緑 茶 萝 卜 酥).
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| Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl, Snow White with Green Tea Paste and Crispy Green Tea Pastry. |
It is rabbit overload. The rabbit soy pudding has a smooth and bouncy texture, sitting on the refreshing aloe vera, lemongrass jelly, peach resin and rainbow pearl dessert mix. While the rabbit green tea paste’s light and delicate texture are complemented by the crispy green tea carrot. A beautifully plated dessert.
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| Rabbit Soy Pudding Aloe Vera, Lemongrass Jelly, Peach Resin, Rainbow Pearl, Snow White with Green Tea Paste and Crispy Green Tea Pastry. |
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| Snow White with Green Tea Paste & Crispy Green Tea Pastry. |
For a more traditional dessert, you can choose the Homemade ‘Nian Gao’, Sweet Potato and Yam (金 薯 芋 頭 年 糕). This combo trio are coated with crispy and crumbly crust delivering a comforting multi-texture and multi-flavours of Lunar New Year. It is something that I always look for when dining in Golden Peony during the CNY period.
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| Homemade ‘Nian Gao’, Sweet Potato and Yam |
Overall, it was another superb and delicious CNY feast and the choice of lobster as the main theme just brought the overall menu to another level.
Blossoming Fortune at Golden Peony
When: 5 January to 5 February 2023.
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
Monday – Sunday Dinner: 6:30pm – 10:30pm
*Dim Sum (Only Lunch) will be available on 21, 22, 28 & 29 Jan and 4 & 5 Feb 2023
Full details of the menu are available here.
Click > HERE < for Lunar New Year 2023 Menu
Click > HERE < for Lunar New Year 2023 Dim Sum Menu
Click > HERE < for Takeaway Menu
Click > HERE < for Lunar New Year Brochure
Click > HERE < for Lunar New Year Goodies, Delivery and Takeaway
For more information, kindly visit https://www.connoisseur.sg/hop-into-the-lunar-new-year/ call us on +65 6432 7482/88 or email sinci.goldenpeony@conradhotels.com
Thank you very much Conrad Centennial Singapore for hosting us.
Food & Drink: 9/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $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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