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A new year brings hope, joy and delectable prosperity offerings! Plaza Brasserie is pleased to present the Prosperity Buffet Feast from 28 January to 24 February 2013 and the Prosperity Buffet Feast Reunion Dinner on 9 February 2013 to satisfy all cravings. To usher in the Year of the Snake, we will be tossing to Chef Jackson’s new creation of the Fruity Yu Sheng consisting of fresh tropical fruits like Mandarin Oranges, Peaches, Rose Apples, Rock Melon, Dried Persimmons, Green Mango and Papaya. This new creation symbolises an abundance of wealth and a well-rounded life enhanced with Chef’s Special Fruit Flavoured Sauce. Traditional Yu Sheng will also be available. Savour in our Eight Treasure Boneless Duck, braised Long Cabbage with Dried Scallops, Chili Crab, Poached “Live” Prawns with Chinese Wine, Beef with Spicy Sauce, Braised Pork Knuckle with Dried Oyster and Black Moss, Crispy Roasted BBQ Pork, Roast Duck and Soy Chicken, Oatmeal Prawns or Butter Prawns,...

Prosperity Flambe Pen Cai  from  Park Palace, Grand Park City Hall. Originally from Hong Kong, "Pen Cai"  ( 盆菜) , which literally means 'vegetables in a basin', is an indulgent affair where layers of ingredients like Abalone, Sea Cucumber, Roasted duck, Pork Belly, Radish, Black Mushroom, Fatt Choy, Black Fungus are braised in a fragrant gravy and served steaming hot. This dish is becoming more and more popular over the years and you often seen them on the menu of many hotels and restaurants during the Chinese New Year Period. Just like the "Yusheng", this dish also symbolises prosperity and abundance. So why it was called the basin food? It was said that Poon Choi was invented during the late Song Dynasty. When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong Province and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and because ther...