Prosperous beginnings at Resorts World Sentosa
Usher in the auspicious Year of the Goat this Chinese New Year with a wide array of delicious Yu Sheng options, prosperity offerings, celebratory menus and yummy takeaway goodies at Resorts World Sentosa. Spend time with your loved ones kick-starting a year of peace and harmony by enjoying family reunions over specially put together sumptuous feasts that will definitely please palates.
Feng Shui Inn
(4 Feb – 5 Mar 2015)
Considered a prosperous annual ‘tossing’ affair, the act of ‘Lo Hei’ has become an integral part of the traditional Chinese New Year celebratory feast. This new year, Chinese Head Chef Li Kwok Kwong of Resorts World Sentosa has elevated Feng Shui Inn’s festive offerings by putting a twist on the traditional Yu Sheng and classic Cantonese fare.
For the Year of the Goat, Chef Li has created the Wild Morel & Japanese Flying Fish Roe “Lo Hei” ($108 for 3-6 pax, $168 for 7-10 pax, available for dine-in only) which incorporates the earthy flavoured wild Morel Mushrooms with shredded greens like carrots and crunchy turnip strips accompanied with Japanese flying fish roe. This innovative Yu Sheng is then topped with Chef Li’s homemade honey coated cornflakes, giving the dish an added crunch.
Those who are fans of salmon can also look forward to Feng Shui Inn’s all-time favourite rendition of the Duo Style Fish ‘Lo Hei’ which is a play on textures, contrasting succulent fresh salmon slices with crispy salmon skin. Available in two sizes, the auspicious dish is something special for you to share with your loved ones. (Duo Style Fish “Lo Hei” $68 for 3-6 persons or $108 for 7-10 persons).
Guests can also choose to season their Yu Sheng with two types of homemade dressings this year – the Strawberry Dressing and the Northern China Vinegar Dressing. The former is a new introduction where fresh strawberries are mixed with sour plum sauce and a touch of vinaigrette while the latter is an east-meets-west combination of Italian vinegar and Northern China vinegar.
On top of the wide variety of delectable Yu Shengs, Feng Shui Inn is also introducing set menus and a la carte menu that are available during lunch and dinner. One of the celebratory dish guests can look forward is the Braised 6 Head Fresh Abalone with Dried Oyster. The pricy abalone has a parallel meaning of “assurance” (bao) of a “surplus” (yu) in the year ahead. Taking diners’ new year health resolutions into consideration, Chef Li has also created the healthy and light Double-boiled Pacific Pearl Clams with Black Fungus which is very good for the skin.
Extravagant reunion dishes aside, Feng Shui Inn is also offering a gamut of festive goodies such as the traditional ‘nian gao’ with a modern twist – Layered Cake with Custard topped with Golden Flakes amongst other takeaway prosperous offerings like the Brown Sugar Sponge Cake with Osmanthus and the Hong Kong Style Walnut Pastry. Newly introduced festive ‘nian gao’ is made up of intricate layers of smooth custard cream and coconut chunks topped with another layer of the sweet and chewy traditional ‘nian gao’ which should not be missed this Chinese New Year.
Feng Shui Inn Festive Hamper set ($398+) and Chinese New Year takeaway goodies from Feng Shui Inn will also be available from 19 January to 5 March 2015. For reservations, please call 6577 6688.
(2 Feb – 5 Mar 2015)
Forest森 will also be introducing two 5-course reunion set lunches priced at $68++ and $88++ per person showcasing contemporary Chinese cuisine with a premium touch. Highlights include the Double boiled Ginseng Sakura Chicken Soup with Papaya and Dried Scallop, Braised Chicken Roll with Dried Oyster served with Fresh Yam Puree and Black Moss and the ultimate Tiger Prawns Combination featuring Salted Egg Yolk and Wasabi Mayonnaise. Four 6-course set dinner menus are also available during the festive period priced from $108++ per person to $388++ per person.
During the media tasting, we had a chance to try some of their signature CNY items such as Four Treasures Soup which is braised with fish maw, sea cucumber, crabmeat, Hokkaido dried scallop and superior chicken stock served in young coconut. The yellow tint of the soup derives from pumpkin.
For seafood lovers, Forest森’s Boston Lobster is fresh and juicy, wok-fried with green chives juice and fresh lily bulb. Even though Sakura Chicken Roll looked like a Christmas dish, the ingredients used are very closed to our Chinese culture. The braised chicken is served with fresh yam puree (not mashed potatoes), dried oyster and black moss in superior chicken stock and oyster sauce.
I cannot resist the Chilled Coconut Jello with Aloe Vera and Sea Coconut topped with Popping Candy. It was not only refreshing, each mouthful came with aloe vera cubes and I love the popping candy! For reservations, please call 6577 6688. Please Note that Sunday Lunch will not be available on 22 February and 1 March. Also, there will be no A-La-Carte menu on 18 February for the Dinner period.