CNY Reunion Dinners at Park Hotel Clarke Quay
The Year of the Dog 2018, the 11th animal in the 12-year cycle of
Chinese zodiac sign, fast approaches. With Dog’s ever sociable and loyal characteristics that makes it
man’s best friend, the coming year promises an abundance of excitement, challenges and
opportunities.
At the Park Hotel Clarke Quay, Chef James Wong – a culinary specialist with nearly four decades of Oriental and Cantonese cuisine – presents a line-up of reunion feasts comprising an 8-course Prosperity Menu, 8-course Fortune Menu, 7-course Harmony Menu and 6-course SuccessMenu. The offerings brim with signature must-haves, artfully paired with the culinary maestro’s unconventional interpretations of flavours and preparation methods to kick start a rousing Year of the Dog with loved ones, colleagues and business associates from 8 February to 2 March 2018.
Let us take you through what we had that day.
龙马精神 – Prosperity $628++ per table (9 to 10 persons)
The celebratory centre stage is the Ultimate Success Premium Abalone Yu Sheng, artfully arrayed in lofty layers of purple cabbage, radish, shimeji and enoki mushrooms, lycium leaves, yellow chives and carrots. The rainbow of colours with exquisite combination of flavours and textures is paired with premium gold-dusted abalones and a sprinkling of fragrant kaffir leaves with Chef’s home-made sauce. It is a perfect dish for diners to extend blessings of fortune, health, luck, harmony, peace, abundance and longevity to those who matter most. This premium toss is available at a $38nett top up for those dining set menus. It is priced at $88++ per platter.
The Prosperity Tuna Yu Sheng that is on the menu, comprises meaty cuts of tender, pan-seared tuna with kombu, aptly known as the King of Seaweed, honey mustard and sesame seeds.
Superior Braised Shark’s Fin Soup with Crab Meat and Homemade Stuffed Crab Claw
The broth are thick, robust and flavourful.
For guests who are not too comfortable with the traditional shark’s fin soup, they can replace it with 8-Treasure Soup, served with Crabmeat, conpoy, fish maw, sea cucumber, abalone, fish lips, golden mushroom, Chinese mushroom. Available on request with advance notice.
Steamed Whole Red Garoupa in Superior Light Soy Sauce – with bones cleverly extracted, resulting in delightful rolls of tender flesh, rolled with crunchy asparagus stalks. It is a thoughtful, convenient and novel way of enjoying the family feast with the young and elder generations
A worthy contender of French-style, creamy Poulet Rôti (Roast Chicken), Chef James’ Golden, Crispy Chicken with Fresh Button Mushroom in Cream Sauce lends a fresh perspective to an unconventional celebration for diners to savour.
Stir-fried King Topshell with Chinese Greens
The vegetables are fresh and crunchy! The King Topshell kicked it up a knotch and made this dish definitely good stuff.
Similarly, the Tiger Prawn Toast where succulent, sprightly crustacean meets scintillating tomato salsa. The burst of flavours from natural sweetness to tanginess culminate in intense tenderness of marinated, chunky tomatoes.
Another notable highlight is the Fragrant Egg-white Fried Rice, with fluffy grains paired with crunchy root vegetables, presented in an intricately “woven” vermicelli basket.
A meal in Chinese restaurants usually ends on a sweet note and we have a refreshing Mango Peach Jelly.
The menus are available from $338++ for a table of four to five diners, to $628++ for a table of nine to 10 diners. It is inclusive of free-flowing red date tea and soft drinks, alongside Lunar New Year carrier bags with red packets and mandarins. Three dining sessions are available: 12noon, 6pm or 8.30pm.
For reservations, please contact 6593 8825 / 59 or bqt.phcq@parkhotelgroup.com.
For more information on the full menus and credit card promotions:
https://www.parkhotelgroup.com/en/clarkequay/promotions/cny
At the Park Hotel Clarke Quay, Chef James Wong – a culinary specialist with nearly four decades of Oriental and Cantonese cuisine – presents a line-up of reunion feasts comprising an 8-course Prosperity Menu, 8-course Fortune Menu, 7-course Harmony Menu and 6-course SuccessMenu. The offerings brim with signature must-haves, artfully paired with the culinary maestro’s unconventional interpretations of flavours and preparation methods to kick start a rousing Year of the Dog with loved ones, colleagues and business associates from 8 February to 2 March 2018.
Let us take you through what we had that day.
龙马精神 – Prosperity $628++ per table (9 to 10 persons)
The celebratory centre stage is the Ultimate Success Premium Abalone Yu Sheng, artfully arrayed in lofty layers of purple cabbage, radish, shimeji and enoki mushrooms, lycium leaves, yellow chives and carrots. The rainbow of colours with exquisite combination of flavours and textures is paired with premium gold-dusted abalones and a sprinkling of fragrant kaffir leaves with Chef’s home-made sauce. It is a perfect dish for diners to extend blessings of fortune, health, luck, harmony, peace, abundance and longevity to those who matter most. This premium toss is available at a $38nett top up for those dining set menus. It is priced at $88++ per platter.
The Prosperity Tuna Yu Sheng that is on the menu, comprises meaty cuts of tender, pan-seared tuna with kombu, aptly known as the King of Seaweed, honey mustard and sesame seeds.
Superior Braised Shark’s Fin Soup with Crab Meat and Homemade Stuffed Crab Claw
The broth are thick, robust and flavourful.
For guests who are not too comfortable with the traditional shark’s fin soup, they can replace it with 8-Treasure Soup, served with Crabmeat, conpoy, fish maw, sea cucumber, abalone, fish lips, golden mushroom, Chinese mushroom. Available on request with advance notice.
Steamed Whole Red Garoupa in Superior Light Soy Sauce – with bones cleverly extracted, resulting in delightful rolls of tender flesh, rolled with crunchy asparagus stalks. It is a thoughtful, convenient and novel way of enjoying the family feast with the young and elder generations
A worthy contender of French-style, creamy Poulet Rôti (Roast Chicken), Chef James’ Golden, Crispy Chicken with Fresh Button Mushroom in Cream Sauce lends a fresh perspective to an unconventional celebration for diners to savour.
Stir-fried King Topshell with Chinese Greens
The vegetables are fresh and crunchy! The King Topshell kicked it up a knotch and made this dish definitely good stuff.
Similarly, the Tiger Prawn Toast where succulent, sprightly crustacean meets scintillating tomato salsa. The burst of flavours from natural sweetness to tanginess culminate in intense tenderness of marinated, chunky tomatoes.
Another notable highlight is the Fragrant Egg-white Fried Rice, with fluffy grains paired with crunchy root vegetables, presented in an intricately “woven” vermicelli basket.
A meal in Chinese restaurants usually ends on a sweet note and we have a refreshing Mango Peach Jelly.
The menus are available from $338++ for a table of four to five diners, to $628++ for a table of nine to 10 diners. It is inclusive of free-flowing red date tea and soft drinks, alongside Lunar New Year carrier bags with red packets and mandarins. Three dining sessions are available: 12noon, 6pm or 8.30pm.
For reservations, please contact 6593 8825 / 59 or bqt.phcq@parkhotelgroup.com.
For more information on the full menus and credit card promotions:
https://www.parkhotelgroup.com/en/clarkequay/promotions/cny
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