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Usher in an auspicious Lunar New Year with gastronomic treats Fairmont Singapore with a scrumptious spread of fortune-filled feasting at Szechuan Court.



A definite must-have to attract good luck and fortune for the year ahead, this year’s Bountiful Ocean Treasures Yusheng ($288 serves 10 persons, available January 21 through February 24) is shaped into a snake guarding some deep water ‘treasures’ around its nest—fresh swordfish, Boston lobster, Australian salmon and Australian abalone. The crunch of the crispy eel skin brought the illusion of eating a snake to life, and also complemented the sweetness and acidity of the sauce.





A bastion of traditional Chinese cuisine, Master Chef Mok Kit Keung presents a deliciously warm Three treasures double-boiled cordyceps flower soup (available both a la carte, and in set menus). The soup is light yet teeming with flavour, and the premium ingredients of mini abalone, fried fish maw and sea whelk give a touch of opulence to the comforting offering.



Other popular returning dishes that display the chef’s deft execution include the Deep-fried prosperity turbot ($98 a la carte, or available in set menus)—crisp on the outside, succulent white flesh inside that accentuated by a fragrant superior coriander soy sauce—and the Braised whole abalones, white flower musherooms and dried jumbo oysters with broccoli ($88 small/$132 medium/$176 large, and also available in set menus) that has been cooked for 4-5 hours in an irresistible rich stock.





Chef Mok may be new to Szechuan Court, but I surely hope his ingenious creations will lend an edge to the restaurant. The meaty, tender Sweet & sour pork spare ribs (available both a la carte, and in set menus)—wonderfully executed with a crusty exterior—is topped off with a sweet-sour tang from the strawberry chunks, highlighted by some juicy pineapple bits.



Another new dish making its debut along with the Chinese New Year spread, and also one of my new favourites, is the Crispy tiger prawns ($48 small/$72 medium/$96 large, also available in set menus). The delightfully succulent and fresh jumbo prawns are coated in refreshingly not-so-creamy tangy mayonnaise—chef’s secret ingredient is Tabasco, for that zesty, peppery touch—and paired with some seaweed and rice crispies for an added blend of textures.


Szechuan Court
has 7 Chinese New Year set menus available, ranging from $288 for 4-persons to $888 for 10-persons, and are available for booking from January 28 through February 24. For dining reservations, please call +65 64316156 or email dining.singapore@fairmont.com.



Contact Details: Szechuan Court

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