2020 CHINESE NEW YEAR | REGENT SINGAPORE USHERS IN A PROSPEROUS YEAR OF THE RAT at one Michelin-starred Summer Palace

REGENT SINGAPORE USHERS IN A PROSPEROUS YEAR OF THE RAT STIR-FRIED MOUSE TAIL NOODLES AND DEEP-FRIED GAROUPA IN SWEET AND SOUR OSMANTHUS SAUCE MARK 2020’s AUSPICIOUS ZODIAC
resize_Regent Singapore_CNY_Summer Palace_Lunar New Year Highlights

The culinary team at one Michelin-starred Summer Palace – led by Chinese Executive Chef Liu Ching Hai – have specially crafted 11 set menus that reflect the virtues of positivity, creativity and prosperity.

From 13 January to 8 February 2020, highlights include dishes that only make their way to Summer Palace’s dining tables once a year. These include Chef Liu’s house-made deeply umami Supreme Oyster Sauce over Braised South African Abalone with Fish Maw and Sea Cucumber ($68); Stewed Pork Leg with Sea Cucumber and Sea Moss ($118) and Pan-fried Traditional Brown Sugar Glutinous Rice Cake ($6.80).

resize_Regent Singapore_CNY_Summer Palace_Stir-Fried Mouse Tail Noodles with Assorted Seafoodresize_Regent Singapore_CNY_Summer Palace_Stewed Pork Leg with Sea Cucumber and Sea Mossresize_Regent Singapore_CNY_Summer Palace_Deep-fried Garoupa with Sweet Sour Osmanthus Sauceresize_Regent Singapore_CNY_Summer Palace_Deep-fried Garoupa with Sweet Sour Osmanthus Sauce (side)resize_Regent Singapore_CNY_Summer Palace_Combination Platter of Truffle Peking Duck, Suckling Pig and Soft Shell Crab

To mark 2020’s Lunar New Year zodiac, rat-themed dishes such as Stir-fried Mouse Tail Noodles with Assorted Seafood ($38); and Deep-fried Garoupa in Sweet & Sour Osmanthus Sauce (from $168) will be introduced to the a la carte menu. The latter’s fillet is scored expertly using a cross-hatch technique and dredged in flour before deep-frying.

 

The process mimics the method for Squirrel Fish, a specialty from Huaiyang cuisine which originates from the eastern Jiangsu province. With Huaiyang dishes still being featured frequently in royal recipes and elaborate state banquets, Chef Liu tweaked the dish to carry regal red hues and the auspicious tones of the Lunar New Year.

resize_Regent Singapore_CNY_Summer Palace_Lobster and Truffle Prosperity Toss

Chinese New Year celebrations are never complete without a festal tossing of Yu Sheng. On the menu are eight options that include everything from traditional Smoked Salmon ($88) and Lobster Truffle ($138) to more unique combinations such as Bird’s Nest and Pear ($138), Marinated Hokkigai Clams with Jellyfish ($98) and a vegetarian Roselle with Lily Bulbs ($88).

 
Set menus for the season combine the best of all the above, and range from $98 per person from lunch (minimum 4 to dine) to $3,988 for 10 persons.

 

resize_Regent Singapore_CNY_Summer Palace_Chilled Guava Cream with Sago

To complete the celebrations at home, stock up on festive takeaways such as Whole Suckling Pig and Roast Duck, house-made Steamed Turnip Cake, Fatt Cai Yu Prosperity Jelly and Nian Gao Fish. Pineapple Tarts, Charcoal Love Letters and Almond Sugee Cookies are also de rigueur.

Summer Palace Level 3, Regent Singapore

Lunch: 12 to 2:30 p.m. (Monday to Saturday) 11:30 a.m. to 2:30 p.m. (Sunday)
Tel: +65 6725 3288 Dinner: 6:30 to 10:30 p.m.

Seating Capacity summerpalace@regentsingapore.com.sg 82 guests (main dining hall) Two private dining rooms available (seats between 20 to 50 guests)

Note: All prices quoted above are subject to 10% service charge and/or other applicable government taxes.

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