Park Hotel Clarke Quay Affordable CNY Reunion Dinner with Abalone Yu Sheng
Chinese New Year is one of those big celebratory days we look forward to trying on new clothes, planning house visits, having excuses to munch on new year goodies and of course, gathering for reunion dinners with our loved ones.
Welcoming the Year of the Dog, Park Hotel Clarke Quay has revealed four exquisite festive set menus – 8-course Prosperity Menu, 8-course Fortune Menu, 7-course Harmony Menu and 6-course Success Menu. It is finally the time of the year where festive dishes such as Yu Sheng and Shark’s Fin Soup make an appearance on the banquet table.
龙马精神 – Prosperity $628++ per table (9 to 10 persons)
财运亨通 – Fortune $598++ per table (7 to 8 persons)
合家团圆 – Harmony $518++ per table (6 to 7 persons)
步步高升 – Success $338++ per table (4 to 5 persons)
Each package comes with Free-Flow of Red Date Tea and Soft Drinks, and Chinese New Year Carrier Bag with Red Packets and Mandarin Oranges.
Featuring the 龙马精神 – Prosperity Set Menu
$628++ per table (9 to 10 persons)
Helmed by Chef James Wong, a veteran chef of 40 years experience in the Oriental and Cantonese cuisine, and his team, Park Hotel Clarke Quay is back to impress with their magnificent Ultimate Success Premium Abalone Yu Sheng.
Be prepared to have your guests captivated with the allures of colours and flavours of the ingredients meticulously layered into a pyramid. It is akin a rainbow with the purple cabbage, radish, fried shimeji and enoki mushrooms, lycium leaves, yellow chives and carrots piled high to symbolise prosperity, luck and happiness.
At an additional $38 nett, upgrade from Tuna Yu Sheng to premium Abalone Yu Sheng with gold foils.
Savour traditional staples such as the Superior Braised Shark’s Fin Soup with Crab Meat and Homemade Stuffed Crab Claw and Steamed Whole Red Garoupa in Superior Light Soy Sauce.
The Shark’s Fin Soup comes with really chunky yet tender stuffed crab claws. Other soup option is available for replacement as well.
With bones carefully extracted from the Red Garoupa, this fish can be best enjoyed amongst kids and elderly. Each fish slice is then wrapped around asparagus in a modernised and convenient manner of eating.
Kudos to the chef for whipping up a delicious nest of Stir-fried King Topshell with Chinese Greens. They are truly tender with a bouncy texture. Stir-fried in abalone sauce, the flavours are rich and luxurious on the tongue.
Some unique creations to look forward to include the Golden Crispy Chicken with Fresh Button Mushroom in Cream Sauce and Tiger Prawn Toast with Tomato Salsa.
Imagine crispy toast topped with tangy diced tomato, perched on large grilled prawns. Presentation-wise, this dish scores well while the taste doesn’t disappoint either.
The Fragrant Fried Rice with Crabmeat, Egg White and Crunchy Root Vegetables in Vermicelli Basket would ensure your tummies are full and satisfied before moving on to the desserts. As for the fried rice, the overall taste is mild but the ingredients within are abundant.
Dessert is the Mango Peach Jelly, a harmony of sweet and sourness.
Park Hotel Clarke Quay
1 Unity Street, Singapore 237983
For reservations:
Tel: +65 6593 8825 / 59
Email: bqt.phcq@parkhotelgroup.com
Website: https://www.parkhotelgroup.com/en/clarkequay/
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