Embark on an Auspicious Epicurean Journey with Park Hotel Group this Chinese New Year!
- Tasting Invite –
Chinese New Year is just around the corner! Wish everyone Gong Xi Fa Cai in advance! :P I was invited by Park Hotel Group to usher in the year of the Snake with them at Grand Park City Hall and I asked my bff/bridesmaid, Bee along. We were treated to a Lunar New Year lunch feast at Park Palace, which is situated on level 2 of the hotel. I didn’t have much time to explore the hotel but the ground floor looked really grand and had a totally different feel from that of Grand Park Orchard. In case you missed my post, I was lucky enough to be invited for a staycation at Grand Park Orchard last year and I would recommend it to everybody! :)
Soar to the pinnacle of success with prosperous Lunar New Year banquets at Park Palace. Lauded for the finest Cantonese gastronomy, this Oriental paradise beckons with a flourish of evergreen à la carte Lunar New Year cuisines, Set Menus and innovative Lunar New Year offerings created with a twist.
Early Bird Special: Book now and dine in from 21 January to 7 February and enjoy 20% off Lunar New Year Set Menus and a la carte at Park Palace.
Chinese New Year Set Menus
- $78++ per person (a maximum of two persons)
- $288++ per table (for four persons)
- $438++ per table (for six persons)
- $588++ per table (for eight persons)
- $788++ to $2388++* per table (for ten persons)
*Orders to be made at least one day in advance.
*Enjoy a complimentary bottle of house wine per table with booking of ten tables or more (ten pax per table).
We waited patiently for everyone else to arrive before we started with our Lo Hei!
I wouldn’t be surprised if someone’s new year resolution is to do a Prosperity Toss for a minimum of say, 10 times this Lunar New Year! Yusheng means an increase in abundance so let’s all start tossing away! At Park Hotel Group, almost nothing can be more glamorous and spectacular than tossing Golden Shunde Yu Sheng ($88++) with exquisite gold dust and gold flakes. This is available from 21 January to 24 February.
A distinctly-prepared delicacy hailing from Shunde – a river town in China’s Guangdong province -
renowned for its freshwater fish and fresh produce, this luxurious gourmet treat uses fresh Yellowtail.
I really must applaud the Chefs at Park Hotel Group for coming up with such an ingenious twist to the ordinary Yu Sheng. The base of crispy fried vermicelli is vibrantly adorned with slender slices of ginger, spring onions, crunchy capsicums and finely grounded peanuts; tossed in a special concoction of fragrant peanut oil and premium soya sauce. The Yu Sheng boasts a refreshing twist with none of the cloying sweetness that may overwhelm the palate. You will find yourself reaching for more servings.
Do not miss out on the Imperial Suckling Pig ($238++) which is an absolute crowd pleaser. The whole process of air-drying and roasting the piglet which weighed about 5kg is done in-house so please remember to reserve at least one day in advance.
The skin of the suckling pig was crisp yet retaining its tenderness underneath. Simply addictive!
Another must-have during Lunar New Year is fish, which also represents abundance. Please your old folks with the Golden Happiness Crispy Garoupa!
Out of all the dishes that we had, I felt that the Prosperity Flambé Pen Cai ($268++ for 6 pax, $428++ for 10 pax) stole the show. It boasts as many as 18 luxuriant ingredients including Sliced Abalone, Sea Cucumber, Whole Conpoy, Prawn Balls, Roasted Duck, Roasted Pork Belly, Duck Web, Soya Chicken, Fatt Choy, Black Mushroom, Lotus Root, Broccoli, Radish, Beancurd Skin, Gingko Nut and Black Fungus with quality stock in a casserole pot. At this point, I really want to shout “Huat ah!”
Adding a twist to this year’s creation, the Prosperity Flambé Pen Cai is infused with Cognac, and flambéed to bring out the rich flavours and tastes of its ingredients, with a tang of alcohol.
The suckling pig made its appearance once again, this time, it was the Imperial Suckling Pig Oven-baked with Lemongrass which was done really well while maintaining its juiciness and the taste of lemongrass was subtle yet discernible. Very refreshing and easy on the palate!
The dishes and their presentation keep getting better and all of us were pretty much captivated by the Auspicious Glutinous Rice with Foie Gras and Preserved Meat!
As sinful as it may be, but I really really really love foie gras. This was done expertly and I really appreciated the exquisite texture of the foie gras. I didn’t manage to finish the glutinous rice though, as it was way too sticky and chewy for me to stomach.
I almost squealed in excitement when the Steamed Mini Pumpkin Dumplings with Green Bean Paste were being laid before our eyes. Much effort must have being put into kneading these delicate mini pumpkins! We couldn’t bear to eat them but of course we did in the end, after taking countless photographs. These reminded us of the Thai dessert Luk Chup but these were undeniably less sweet and made a perfect light dessert treat for all of us.
If you are looking for auspicious epicurean reinventions this Chinese New Year to impress the young and the old in your family, take this opportunity to enjoy 20% off the Lunar New Year Set Menus or A’la Carte when you book now and dine-in from 21st Jan to 7th Feb! There is also Blog Promotion for all my readers! Simply quote “missuschewy” during reservations via email/phone and receive a complimentary bottle of house red wine per table of minimum 10 pax.
Don’t forget to connect with us at www.facebook.com/missuschewy and huat together! :P Thank you Park Hotel Group for the invitation and warm hospitality.
GRAND PARK CITY HALL
10 Coleman Street Singapore 179809
Tel: 6432 5888
For reservations: 6432 5543 or email firstname.lastname@example.org
GRAND PARK ORCHARD
270 Orchard Road Singapore 238857
Tel: 6603 8855
For reservations: 6603 8855 or email email@example.com
PARK HOTEL CLARKE QUAY
1 Unity Street Singapore 237983
Tel: 6593 8855
For reservations: 6593 8855 or email firstname.lastname@example.org
Written by missuschewy
January 14, 2013 at 8:45 am
Posted in Uncategorized
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