People are always looking out for creativity and variety in Chinese New Year reunion dinner. Golden Peony at Conrad Centennial Hotel might just be on the top of your list of such places to consider. With its elegant decoration and layout, it offers you the most memorable Cantonese fine dining experience for the upcoming year of the Monkey.
Upon entry, you would be greeted by various awards adorning the wall, credits to Executive Chinese Chef Ku Keung and his team, who once again raised our expectation of this year’s special menu. Are you ready to go through what’s lined up for this year?
Preparing the Yu Sheng
Fortune “Yu Sheng”
First up is the Fortune “Yu Sheng” with Abalone, Hiramasa and Crispy Fish Skin (风生水起). It was like an exhibition of an artwork that was about to be unveiled in front of a huge group of audience. Chef Ku’s signature creation of the Fortune “Yu Sheng” this year features a vivid “red fiery” monkey holding onto a branch of a peach tree. The Chinese words read “金猴报喜”, which translates to the Year of the Golden Monkey bringing good tidings.
The Yu Sheng was a very huge piece of art that took the chef a few hours to prepare. As usual, all dine-ins will get to enjoy the auspicious Chinese New Year wishes jovially delivered and well received before everyone digs in and tosses. The sweet and sour Yu Sheng is always a good starter to whet our appetite. To my surprise, the crispy fish skin that was fried with salted egg yolk is extremely enjoyable. I wished I could have more of it.
Crispy Filo Swan
Crispy Filo Swan (Cut)
Coming up next, Crispy Filo Swan filled with Foie Gras, Truffle and Minced Chicken (松露天鹅酥) is another art piece that took hours to prepare. Swans have been much used in literature to symbolise grace, true love and the rising glory of a new day. It seems to be a creative theme to be exploited for an auspicious dinner as such. The layers of crispy filo look pretty much like the feathers of the swan. Curious of what the inside of the swan was made up of, I cut it into halves. The strong smell of the truffle instantaneously permeates through the air. Truffle often creates magic and in this case, makes the dim sum extra satisfying.
Canadian Sea Perch Roll with Lobster
Canadian Sea Perch Roll with Lobster, minced Shrimp and Fish Roe in Spinach Puree (菠菜汁龙珠球) is my favourite dish of all, partly because of the rare ingredient – lobster – which I don’t get to eat every day. I would also like to commend the interesting combination of lobster and fish roe. The popping of individual fish roe seems rather playful and it adds extra flavour while not interfering with the taste of the lobster. In addition, the orange colour of the fish roe creates a significant visual appeal to the fish roll. The dish, which is delicately garnished with a small leaf (yet to be identified), is set atop the green spinach puree. Spinach seems a good choice both for its colour and health benefits. Given a chance, I would not hesitate to order this dish again.
Braised Abalone with “Monkey Head” Mushroom
Pen Cai is surely a must-have for Chinese New Year dinner. The Braised Abalone with “Monkey Head” Mushroom, Fish Maw and Black Moss is a slight variation of the Pen Cai which is served individually with just the right portion. Just like other premium seafood Pen Cai, this has every ingredient that I expected. The special “Monkey Head” Mushroom used in this dish makes a symbolic reference to the Chinese Zodiac Sign of this year. Unlike the usual flower mushrooms used in Pen Cai, it absorbs the dense abalone broth like a sponge. Every bite of the mushroom comes with a mouthful of the soup base, well deserving of a thumbs-up.
Roasted Suckling Pig stuffed with Hainanese Chicken Rice
Roasted Suckling Pig stuffed with Hainanese Chicken Rice
The Roasted Suckling Pig Stuffed with Hainanese Chicken Rice (沙皮海南鸡乳猪) is definitely the highlight of the night’s dinner. Chef proudly presented to us the whole roasted suckling pig that lay on the chopping board. Every year, the fragrant glutinous rice always appears on the Chinese New Year dinner menu. But this year, the Chef decided to do it slightly differently.
Inspired by one of Singapore’s traditional delicacy, the Hainanese Chicken Rice, Chef came up with this dish. As he was slicing the pig to show us the chicken rice inside, we all could hear the cracking sound of the crispy skin. The rice is yellowish and less fragrant as compared to the usual chicken rice I had in hawker centres. There are two kinds of sauces available to accompany the chicken rice feast – one is for the roast suckling pig while the other is the traditional chilli sauce for chicken rice.
Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit in Sour Plum Juice
The dessert arrived just in time after we had finished the previous course. The Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit in Sour Plum Juice was refreshing on the taste buds. I like how the dessert was served with a black plate that is reminiscent of the wizard’s hat in Harry Potter movies. And the sides – Sweet Potato, “Nian Gao” and Yam cake go well with the sour plum juice.
Overall, the Chinese New Year dinner at Golden Peony had treated me well. I especially would like to recommend the Canadian Sea Perch Roll with Lobster for its colourful presentation, decent taste and creative combination of premium seafood ingredients. This was one truly enjoyable dinner.
