East Meets West: Epicurean Dinner at Golden Peony, Conrad Centennial Singapore

Foodies with a penchant for wine pairing and fine Chinese cuisine can thank me later – I might have found the perfect place for you. The multi-award winning Golden Peony at Conrad Centennial Singapore has been quietly holding a series of Epicurean Dinners over the last few years, pairing curated wines with their exquisite Cantonese dishes for a price that’s hard to beat.

Multi-award winning Golden Peony, Conrad Centennial Singapore. Photo © Justin Teo.

I attended the last round of Epicurean Dinner in June, hosted by Tempus Two winemaker Andrew Duff, for an evening of culinary east-meets-west with a six-course pairing dinner.

Epicurean Dinner hosted by Tempus Two winemaker Andrew Duff. Photo © Justin Teo.

Golden Peony Epicurean Dinners

Held six to eight times annually, each Epicurean Dinner features a one-off pairing menu with dishes not found on the regular menu, or are a variation of their Chef’s Recommendation. For example, the specialty roast duck, which can be ordered half or whole (S$34 or S$68 respectively), is presented quite differently for the evening’s dinner; The London Duck with Parma Ham, Pineapple, and Crispy Beancurd Skin with the Homemade Crepes is a sure winner. An oddity on the same plate which I enjoyed nonetheless is a Hong Kong specialty – Soft-Shell Crab done in ‘Bi Feng Tang’ (避风塘).

London Duck with Parma Ham, Pineapple, and Crispy Beancurd Skin with the Homemade Crepes, with Soft-shelled crab done ‘Bi Feng Tang’ style. Photo © Justin Teo.

The pineapple, sweet plum sauce and herbs in this dish paired well with the Tempus Two Varietal Sauvignon, with the crispness helping to cleanse the palate for the next seafood dish – the Dumpling filled with Prawn, braised with Lobster Bisque. The Chinese-style lobster bisque filled the senses with an intense seafood aroma, and made the prawn dumpling glide down to its final resting place.

Dumpling filled with Prawn, braised with Lobster Bisque. Photo © Justin Teo.

The Executive Chinese Chef, Ku Keung, showed his versatility with the Salt Baked French Quail and Crispy Veal Cheek served with Seasonal Vegetables. Both meaty dishes were perhaps chosen to pair brilliantly with the robust and full-bodied Tempus Two Copper Grenache, Shiraz, Mourvedre 2013 and Tempus Two Pewter Shiraz 2012, respectively. The Grenache, Shiraz and Mourvedre blend, with its complex flavours and berries and chocolate, not only showed itself admirably with the salty poultry, and also led well for the gamey veal cheeks which tasted tenderer and juicier than it looked.

Salt Baked French Quail. Photo © Justin Teo.

Crispy Veal Cheek served with Seasonal Vegetables. Photo © Justin Teo.

Next up is a classic adored by fans of Chinese cuisine – Braised ‘Dong Po’ Pork served with pan-fried Chicken with Glutinous Rice. Many Chinese restaurants are made or broken by how well their ‘Dong Po’ pork and Chef Ku proved his mettle with his excellent rendition of it. It is a fitting end to the mains when paired with the Tempus Two Pewter Cabernet Sauvignon 2012, a full-bodied wine with concentrated fruits of blackcurrent and mint, and a long and persistent finish.

Braised ‘Dong Po’ Pork served with pan-fried Chicken with Glutinous Rice. Photo © Justin Teo.

Although the Chilled Whole Snow Pear with Roselle Flower dessert was an anti-climactic finish for an otherwise excellent dinner, I love the Tempus Two Copper Moscato 2014. “The palate has a wonderful burst of ripe tropical fruits flavours balanced by a crisp apple and citrus acidity, and finishes with a refreshing spritz.” — I couldn’t have said it better. This wine will go with any dessert you hurl at it, and is even good enough on its own. Just wonderfully delicious.

Chilled Whole Snow Pear with Roselle Flower. Photo © Justin Teo.

Comparing the price for one of the standard six-course menu, the Amethyst Set Menu (S$88++ per person) as a guide, the Epicurean Dinners is definitely a steal at $108++ per person before 10% service charge and prevailing Goods and Service Taxes. The only downside being having to subscribe to Conrad Centennial’s Facebook page to know when the next Epicurean Dinner is. Otherwise, you just have to be really good friends with Conrad’s F&B Manager.

Tempus Two Copper Moscato 2014. Just delicious. Photo © Justin Teo.

If you do manage to find out when the next Epicurean Dinner is, prior reservations are necessary, so please call or email the restaurant ahead to book your seats.