6432 7482
6432 7488
Immerse in the elegance and opulence of the highly acclaimed Golden Peony. Sample refined Cantonese delicacies, signature dim-sum and an artfully selected wine list. continue reading
Awards and Titles
Michelin Plate (2021)
Opening Hours
11:30 - 15:00
18:30 - 22:30
Tue - Sun
11:30 - 15:00
18:30 - 22:30
Payment Methods
Visa Master AMEX Cash
Other Info
Online Reservation
Alcoholic Drinks Available
Pork Free
Takes Reservations Details
Michelin Guide
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Crispy Roast Pork Belly Roast Peking Duck ‘Bi Feng Tang’ Crispy Chicken topped with Spiced Almond Flakes Signature’s Claypot Rice with Chinese Sausage, Liver Sausage, Wax Duck and Wax Meat Steamed Beancurd filled with Black Tiger Prawn Mousse topped with Scallop and Crab Meat Sauce Deep-fried Filo filled with Black Truffle and Wild Mushrooms
Review (5)
For the full review, click here:http://www.chubbybotakkoala.com/2016/01/golden-peony-cny2016.htmlChinese New Year is just around the corner, in welcoming the year of the Monkey, Chef Ku Keung, from Golden Peony ('GP') has prepared stunning spread to welcome the year of the Monkey. We started with this year theme creation for Fortune Monkey Yu Sheng. Fortune Yu Sheng with Abalone, Hiramasa and Crispy Fish Skin. (风生水起; 嘻啦玛莎,鲍鱼, 金黄鱼皮金猴捞起). The one we had was the jumbo version, priced at the auspicious $888, which can feed between 30 to 40 pax. Something to consider if you are having a company CNY meal in Golden Peony.  Main ingredients include Harimasa, also known yellowtail amberjack, which have firm, silky texture and rich in flavour; Fresh and crunchy Abalone; Crispy fish skin coated with salted egg to add to the normal golden pillow. The sweet sauce was delicate to ensure that everyone can enjoy the Yu Sheng to the last bite without being overwhelmed.  Of course, there is a smaller version of Yu Sheng available. Price starting from $68 for small (2 to 5 pax) and $128 for large (6 to 10 pax). The elegance of dining in Golden Peony continued with Crispy Filo Swan filled with Foie Gras, Truffle and Minced Chicken. (天降横财 – 松露天鹅酥). An upgrade to the normal dim sum dish. Shaped in the form of the swan, it has a light buttery pastry that melts in your mouth. I personally like the rich velvety texture of the foie gras, which combine well with the minced chicken. The portion of the truffle slices are very generous as well. For me, one piece of this will not be enough. Canadian Sea Perch Roll with Lobster, Minced Shrimp and Fish Roe in Spinach Purée (财源滚滚 - 菠菜汁龙珠球). The lobster meat is wrapped by sea perch fillet, lightly seasoned which allow each of the ingredients to stand out. The fish roe provide a nice crunchy texture with a mini burst of explosion in your mouth. The subtle flavour Spinach puree provided a nice touch to this soup dish. Braised Abalone with ‘Monkey Head’ Mushroom, Fish Maw and Black Moss. (金猴献瑞 – 红焖发财鲍鱼猴头菇花胶). A superb robust gravy, thick and packs of flavour. The abalone was springy and crunchy, while the delicate fish maw nicely absorbs the gravy. The monkey head mushroom really soaked up the flavour, like a sponge transferring the gravy. It will be nice to have this dish with a bowl of steam rice. Roast Suckling Pig stuffed with Hainanese Chicken Rice (鸿运当头 – 沙皮海南鸡乳猪). The main attraction of this year CNY dinner at GP. The piggy is stuffed with one of Singapore iconic dish, Hainanese Chicken Rice. I like the crispy skin on the pig which has minimum amount of pig. The chicken rice is a little bit mushy, while the chicken thigh used to roll the rice is succulent. Each slices of the sucking pig is served with chilli sauce, sweet suckling pig sauce and mashed ginger. For desserts, Golden ‘Nian Gao’ with Sweet Potato and Yam Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit in Sour Plum Juice. (阖家团圆 – 金薯芋头年糕拼菠萝蜜话梅芦荟冻). The chilled dessert is just refreshing, especially with the infusion of sour plum juice. Meanwhile the nian gao is sandwiched between sweet potato and yam provided a nostalgic feel of the CNY. Overall, it was a very good all round dining experience in Golden Peony. The Yu Sheng and dishes that uses traditional ingredients such as abalone and fish maw are nicely executed. Being innovative, Chef Ku Keung also pushes the boundary by stuffing the suckling pig dish with Singapore iconic dish. The use of Foie Gras, Truffle and Lobster provided the WOW factor in CNY dishes served in Golden Peony. Definitely a place to consider for this year CNY meal. Cheers!! Thank you very much to Conrad Centennial Singapore for the tasting invitation. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2014-08-03
It was a disappointing dining experience for us in Golden Peony on 30 July 2014. Both my wife & me were very much looking forward to bring one of our closest friends here together with his family, for celebrating his birthday. As Conrad is a world class hotel & Golden Peony a multi awards winning restaurant, I felt this should be the right selection, as I am very particular when bringing my guests to eat with us. Not so much on the venue, but the quality of the food taste. At the start, It was great as I made my reservation with Jenny and her service was good! As we reached the restaurant, we were also greeted by her and brought us to the table which was arranged for us. Without prompting, she allocated 2 stands for us to put our stuff! Along the way from entrance, multi awards even dated last year were presented very nicely. The menu indicating our chosen package was very nicely decorated, even the tables, chairs, cutlery are of high quality. The art pieces also helped to make the ambience great. However, it was quite a surprise that we were the only customers, except for one private dining area. Once my guests arrived, we were served the complimentary birthday buns, a nice gesture from the restaurant. From here, everything went down hill. I ordered the Onyx Set Menu ($68++ per person)- The first dish, Deep-fried Bacon Rolled with Asparagus, topped with Mayonnaise and Dried Shaved Bonito Flakes Chilled Sea Jelly with Ginger Purée, felt plain. Even worse, 2nd dish, Double-boiled Chicken Soup with Morel Mushroom,Whole Conpoy filled in Chinese Marrow, felt diluted. 3rd dish was the worst, Sautéed and Golden-fried Fillet of Grouper, served with Seasonal Vegetables- The same fillet in school canteen would taste even better. After a couple more dishes, to be fair, there was one dish which I hope the rest of the dishes could have the same quality of taste- Braised Ee-Fu Noodles with Crab Meat, served with ‘Choy Sum’. It could have been a much better evening, as all of us expected great tasting food but the food was well below average among the local Chinese restaurants. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2014-03-15
Good:- Ordered fried rice and it tastes flavourful and fragrant. Contains salted fish and fried with the usual ingredients like egg and spring onions.Not-so-good:- Ordered bird nest egg tart, but it tastes light and bland. Not to my liking as it is not sweet at all.- The food prices are expensive.Overall:Nice chinese ambience. Will return when there is an occassion. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-02-02
Breaking "tradition" to have our reunion dinner at Golden Peony this year instead of the de facto choice of Imperial Treasure Cantonese @ Crown Plaza, we were intrigued by the rather interesting fusion menu on offer and that proved a key determinant in skewing our votes towards Golden Peony.The place isn't big and tables stretched out all the way along the lift corridor - something unheard of in any of the restaurants I've been. They probably want to capitalise on the CNY crunch and squeeze in as many tables as possible or to cater to guests who are staying at the hotel. Either way, I'm glad we didn't have to sit outside.Fortune Lobster, Salmon & Snow Pear Yu Sheng - There is a small spoonful of lobster shreds that is mixed into the yu sheng but unfortunately I couldn't make out any of it after the frantic tossing. I personally thought that the slices of pear gave this dish a nice refreshing and crunchy twist to it. Also I loved the crackers (黄金) which had a fresh and deliciously crisp texture; no rancid oil taste that's for sure! All in all, one of the best yu sheng I've had in the last few years.Mini Buddha Jumps Over The Wall - A classic Chinese favourite, the Buddha Jumps Over The Wall had the broth and the ingredients served separately, which allows you to decide how much broth you want with your abalone, shark's fin and all the other premium goodies. Although the abalone was sizeable and quite nicely prepared and the fins were of decent quality, I had an issue with the broth, which was tasty but overly salty.Baked Bacon Wrapped with Kurobuta Rib - Although I could make out the bacon, it didn't quite feature in the dish as much as I would have liked it to. That's not to say that I didn't like this dish as a whole though. The piece of Kurobuta pork was tender and moist with a mildly sweet and salty flavour from the garlic sauce. In short, a very well executed piece of char siew.Baked Fillet of Sea Perch with Teriyaki Sauce served with Stewed Japanese Organic Ramen - I didn't quite take to either the baked sea perch or the organic ramen. The sea perch was bland and very nausea inducing due to its slightly sticky texture while the ramen was soft and limp. And where's the teriyaki sauce!Braised 'Live' Prawn filled with Homemade Beancurd served with Baby Spinach - This dish was an absolute disaster. First of all, the prawn was tiny, unfresh, overcooked and had that sediment texture. Talk about 'live' prawn. Gosh. And to make things worse, the beancurd wasn't smooth and the accompany baby spinach tasted like it could do with a lot less salt.Double Boiled Snow Pear with Longan and Papaya & Golden Fried 'Nian Gao' with Sweet Potato and Taro - Any hopes of a nice sweet, chilled dessert went down the drain when I tried the double boiled fruit mixture. Honestly, it didn't work for me as I couldn't quite accept the sourish undertones. Reminded me of something turning bad or chao sng. At least the nian gao (年糕) was better. Crisp on the outside with a chewy and gelatine inside - nice and not coyingly sweet even when drizzled with the chocolate sauce. On a foot note, it is considered auspicious for Chinese to eat nian gao as it symbolises promotion year on year (年年高升).At $172/pax for a disappointing 6 course dinner, it is nothing short of a rip off. Service was good and I enjoyed the live music performances but that's where the compliments end. Quality of food, for the most part of it, was hovering around average and definitely not something I was expecting from a 5 star hotel restaurant. Definitely not a good way to kick start the lunar new year! Lesson learnt Stick to the rigorously tried and tested - Imperial Treasure Cantonese @ Crown Plaza.See all my pictures at http://www.timelessfacade.com/2012/01/golden-peony-ii-chinese-new-year-eve.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)