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2015-02-17
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Cantonese fine-dining restaurant Royal Pavillion ushers in the lunar new year with an array of Chinese New Year dishes that are created by the brand’s Director of Kitchen & Operations, Mr RayTso, from Hong Kong. Full review on http://dairycream.blogspot.sg/Arranged like a fish in a beautiful golden bowl, the yusheng (S$68/$88++) may not be as extravagant as most fine-dining restaurants these days but all the necessary ingredients playing their roles dutifully. This dish stayed true to tradition,
Cantonese fine-dining restaurant Royal Pavillion ushers in the lunar new year with an array of Chinese New Year dishes that are created by the brand’s Director of Kitchen & Operations, Mr RayTso, from Hong Kong. Full review on http://dairycream.blogspot.sg/
Arranged like a fish in a beautiful golden bowl, the yusheng (S$68/$88++) may not be as extravagant as most fine-dining restaurants these days but all the necessary ingredients playing their roles dutifully. This dish stayed true to tradition, with plenty of fresh crisp golden crackers as well as a sweet-tangy apple and plum sauce.
Since this is the Year of Goat, Royal Pavillion has introduced this ingeniouslamb dish for CNY. The Royal Fried Lamb Shank (S$48++ for up to 4 guests)
seemed like a cross-fertilization between German Deep Fried Pork Knuckles and
Beijing Roasted Duck. Wrapped in a traditional crepe with red-green pepper, spring
onions and hoisin sauce, the shredded lamb had some nice crispiness depending
on the parts you get, without the awful gamey taste. However, some expressed
that the meat was too dry and did not spark any excitement in them.
RoyalSmoked Duck (4.8/5)
Voted as one of the Top 10 dishes of the Year by Zao Bao last year, this Royal
Smoked Duck ($35/$68) truly
deserved the royal spot in the hall of fame because the meat is simply
delectably tender and flavorful. What wins further respect was the fact that
the 4-5 month young duckling had only been smoked for 45 minutes with lychee
wood but achieved such a remarkable distinction between the layers of fat
tissues and paper-thin crispy skin. It's already a winning stand-alone dish
without the sweet plum dipping sauce!
There are so many ways that can go wrong when nian gao are served as desserts; too starchy, sticky, greasy, sweet, etc, but the Pumpkin Nian Gao (S$18++ for 10 to 12 guests) managed to steer clear away from them. Coated in beaten eggs before being pan fried, each square sliced to perfect thickness is chewy but does not stuck to your teeth, with alight whiff of egg fragrance that lingers on.
Though this is the first year that Royal Pavilion is launching its Chinese New Year creations, the dishes are donned with a touch of elegance and prosperity that marked a good start to the future CNY creations. Full review on http://dairycream.blogspot.sg/
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