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Welcoming The Year of the Monkey
2016-02-01 244 瀏覽
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 auspic
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http://www.chubbybotakkoala.com/2016/01/golden-peony-cny2016.html
Jumbo Fortune Monkey Yu Sheng
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 Chinese 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.  
Sliced Abalone and Hiramasa
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 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. 
Crispy Filo Swan filled with Foie Gras
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The fillings in the Crispy Filo Swan
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 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.
Canadian Sea Perch Roll with Lobster, Minced Shrimp and Fish Roe in Spinach Purée
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 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.
Braised Abalone with ‘Monkey Head’ Mushroom, Fish Maw and Black Moss
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 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.
Roast Suckling Pig stuffed with Hainanese Chicken Rice
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Roast Suckling Pig stuffed with Hainanese Chicken Rice (Individual Portion)
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 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.
Golden ‘Nian Gao’ with Sweet Potato and Yam Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit
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Golden ‘Nian Gao’ with Sweet Potato and Yam - Up Close
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 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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Roast Suckling Pig stuffed with Hainanese Chicken Rice (Individual Portion)
Golden ‘Nian Gao’ with Sweet Potato and Yam - Up Close
Golden ‘Nian Gao’ with Sweet Potato and Yam Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit
Roast Suckling Pig stuffed with Hainanese Chicken Rice
Braised Abalone with ‘Monkey Head’ Mushroom, Fish Maw and Black Moss
Canadian Sea Perch Roll with Lobster, Minced Shrimp and Fish Roe in Spinach Purée
The fillings in the Crispy Filo Swan
Crispy Filo Swan filled with Foie Gras
Sliced Abalone and Hiramasa
Jumbo Fortune Monkey Yu Sheng
  • Canadian Sea Perch Roll with Lobster
  • Minced Shrimp and Fish Roe in Spinach Purée
  • Braised Abalone with ‘Monkey Head’ Mushroom
  • Fish Maw and Black Moss
  • Golden ‘Nian Gao’ with Sweet Potato and Yam Chilled Lemongrass Jelly with Aloe Vera and Jack Fruit in Sour Plum Juice.