The Eight Happiness Gold Rush Yu Sheng at Jade Restaurant in The Fullerton Hotel Singapore not only looks pretty with calligraphy and a beautiful drawing of two horses with a carriage filled with lots of gold but also tastes amazing. Master Chef Leong Chee Yeng draws using olive oil followed by dusting with cinnamon powder. This dish differentiates itself from others with the inclusion of housemade champagne jelly with edible gold leaves within. Salmon, Olive Oil and Apple Plum Dressing is also used in this appetiser dish.
S$76 for six or S$118 for 8 with a day’s advance order required. Available from 20 January to 14 February 2014.
Call +6568778188 or email jade@fullertonhotel.com for reservation.
The Yu Sheng creation Salmon and Mackerel Lo Hei by Chef Li Kwok Kwong at Feng Shui Inn in Resorts World Sentosa has been specially created meticulously to resemble the shape of a horse, symbolising galloping towards a bright future. Fresh salmon cubes, crispy-skinned mackerel and silver fish as well as strips of bak-gwa have been added into this must have dish toped with Italian balsamic vinegar or mint dressing. Available at S$128 for dine-in only.
A fruity vegetarian version filled with mango slices, honeydew, dragon fruits, rose apples and water chestnuts drizzled with homemade strawberry sauce is also available at S$38 for three to six and S$68 for seven to 10.
An eight-course spread from S$1118++ for six or S$1688++ for 10 is available to go along with the Yu Sheng. Savour dishes such as the braised supreme imperial bird’s nest with abalone sauce and organic shredded potato or the sauteed grouper fillet with fish roe. The homemade golden ingot pineapple pastry is something to look forward. Encased within the giant golden ingot are eight mini ingots filled with fibrous pineapple paste stuffed in a buttery skin. Call +6565776688 for reservations.
The Yu Sheng at Peony Jade is really something. Dubbed “Instant Enormous Windfall, Good Health and Longevity” raw fish Lou Hei Yu Sheng, this dish is a luck and wealth creation packed with hamachi (yellowtail), tuna belly, Atlantic Salmon, Australian abalone, fish roe, wasabi ebiko (prawn roe), wakame seaweed, jellyfish, pomelo, mesclun greens, shredded raddish and carrots. The citrus yuzu juice and truffle oil adds a memorable flavour that compliments the ingredients. Deep-fried thin strips of lotus root chips, crispy fried vermicelli, roasted pine nuts and toasted sesame seeds are added to give you a delicious crunch. Yu sheng for up to 12 is priced at S$198.88 and is available for dine-in at Peony Jade’s Keppel Club outlet with a one day advanced order.
Another highlight which requires to knock open is the ingot-shaped salt crust dish. After you break open the ingot, you will be able to enjoy the treasure trove of whole Australian abalones, crispy pork knuckle, chestnuts, flower mushroom, fatt choy, pork tendons, premium golden conpoy, red dates and premium wood-ear mushroom wrapped in aromatic lotus leaves. An ingot serves up to six and is available at S$288,88 for dine in. Another dish that is good visually as well as taste is the “Abundance Wealth” Imperial Abacus with Lobster and Abalones priced at S$118.88 for up to six.
Dine-in set menus are available from S$738 to S$1,688 for up to 10 guests. Call Peony Jade @ Keppel Club at +6562769138 or Peony Jade @ Clarke Quay at +6563380305 for reservations.
Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium has one of the more drama Loh Hei Yu Sheng we’ve come across. The veggies, delicately shaped as a horse, are served on a large plate carried by two wait staff while another dramatic ice sculpture of richly coloured pieces of Gold Leaf Australian lobster, fresh abalone, and salmon is served. Xin’s Superior Seafood Yu Sheng also comes with additional Tuna, Japanese Sweet Prawn, Geoduck Clam and Ikan Parang and is priced at S$488 ala-carte or included in the Auspicious Blossoms Set Menu priced at S$2,014.
Other highlights at Xin Cuisine Chinese Restaurant include the double-boiled dumpling soup with seafood and truffle; lobster and fish roe with scrambled egg; poached garoupa with fresh mushroom in superior soup or the extremely mouth-watering ‘home-style’ roast duck with tea leaves which we highly recommend. Priced at S$68 for a whole duck, the duck is prepared with three types of tea leaves and is a signature dish of the restaurant.
Call +6567317173 for reservations.
Also check out our article about the latest Red Packet (Ang Pow) designs for the year of the horse.
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