In this post, we would like to share with you the special ingredients for this year's Lo Hei and also some of the dishes available in the a la carte menu crafted by Chef Kong.
First up, Chef Kong has decided to introduce dried Roselle into his Yu Sheng (洛神花魚生) to provide a natural sweetness and slight crunch in contrast to the freshly shredded vegetables. These are imported from China and apart from making it drier, there is no additional processing and are not cut to retain the original shape. In addition, fried fish skin is introduced for the additional crunch, apart from the all-time favourite deep-fried flour crisps.
The Prosperity Roselle Salmon Yu Sheng, served with traditional plum sauce, virgin olive oil and spring onion oil, is also available for take-away ($68+ for 2-4 person, $108+ for 8-10 persons) with optional top-ups such as Salmon ($18+ per portion), Lobster ($48+ per portion) and Abalone ($68+ per portion).
The media tasting gives us a prelude to the Baby Abalone Fortune Pot and in this miniature version, it came with Brocoli, Scallop, Baby Abalone, Sea Cucumber and Goose Web. Goose web was used as it is bigger and meatier than the regular duck web and the Baby Abalone Fortune Pot is available for take-away at $368+. The serving is good for 5-8 persons with over 20 treasured delicacies, including Dried Oysters, Baby Abalones, Drunken Chicken Wings and Chinese Sausages. 3 working days is required for processing of orders and is available from 18 January 2013 to 9 February 2013.
Chef Kong's Baked Sea Perch is always my favourite and is something not to be missed should one visit Mandarin Court. As a Chinese New Year special, Chef Kong has decided to serve the Sea Perch with Barbecue Sauce (燒汁焗鱸魚). The uniqueness of his sea perch lies in the crisp skin but yet the fish is moist, succulent and generously coated with his signature sauce. According to him, the trick lies in air drying the fish after soaking the fish with the sauce before baking it to make the skin crisp.
Stewed Boston Lobster Tail with Lemon Sauce (香檸龍蝦尾) is one of Chef Kong's new fusion creation, where Chinese style cooking meets Western style of making the lemon sauce.
Wok-fried Glutinous Rice with Hong Kong Cured Sausages (生炒臘味糯米飯) earns a thumb up for me for the glutinous rice is not overly sticky and adopts a fried-rice texture. This grainy texture is achieved by first soaking the rice in water before steaming, chilling overnight, washing and stir-frying. Think of it being like the Japanese Okowa but flavoured in an Oriental manner.
Glutinous Rice Dumpling in Almond Tea (杏仁茶湯圓) came to me like a refreshing warm dessert and the almond tea is simply divine in my opinion. For those who likes almond cream, this is one not to be missed for the strong almond fragrance with a light and not overly creamy texture.
Steamed Peanut ‘Nian Gao’ (花生年糕) does not appear to be the "Nian Gao" I have grown up with which is sweet and sticky. This turns out to be very soft and mochi-like. Moreover, when served with peanut, this is somewhat like a healthy version of muah chee.
Well, having to share with you some of the dishes that is available for Mandarin Court's dine-in. The other plus point about the Chinese New Year menu is the flexibility. There are a total of 10 menus catered for a minimum of 2 persons charged by per pax and also menus for a table of 5-10 people charged by per table. Pricing ranges from $98++ per pax with about 6-8 dishes (depending on the menu).
In addition, Mandarin Court offers both private dining areas and having located 35 levels above Orchard Road, do make your reservation early to enjoy the spectacular bird-eye view of the Orchard shopping belt.
Before signing off, many thanks to the invitation and warm hospitality by Ms Ruth Soh and Ms Crystal Lim from the Marketing Communications of Mandarin Orchard Singapore.
Mandarin Orchard Singapore, by Meritus
333 Orchard Road
Tel: 68316288 or 68316262