If lavish and grand are the central theme for you and your family this Lunar New Year, it seems like it’s well aligned to that of Park Palace, at Grand Park City Hall. Ready yourself for an evening of Cantonese gastronomy with rounds of intricate and opulent courses from now till 14 February 2014.
Imperial Five Treasures Golden Shunde Yu Sheng ($888++) :: For an auspicious price of $888, this
plate table of Yu Sheng can feed 30 guests thereabout. After doing the math, it really isn’t too costly, considering that it boasts the five prized treasures of the sea; abalone, lobster, geoduck clam, salmon and hamachi. It is further topped with gems like caviar and fish roe. Meticulously laid out from scratch by the Chef, you will later see that it is plated in the shape of cherry blossoms. An experience you will remember for the rest of the year; ideal for impressing your in-laws. The Cantonese restaurant retains its usage of fried vermicelli as the base of the Yu Sheng, lending a relatively more crisp mouthful of Yu Sheng. Order of this imperial dish must be made at least 7 days in advance.
Imperial Roasted Whole Suckling Pig ($255) :: Two dishes came out of the suckling pig. First its outer layer of crusty and brittle skin paired with Chinese flat mantou. The couple got on with each other well, exhibiting a good balance of sweet and savory. Second comes its body, oven-baked with lemongrass. The unmistakable aroma of lemongrass exuded from the fresh bake was appetizing.
Double-boiled Pot of Fortune :: Packed full of shark’s fin, chicken and wonton, no doubt the broth’s thick and heavy in texture, I thought it was rather bland in taste. This concoction differs largely from your usual bowl of shark’s fin at a Chinese wedding dinner.
Lobster Gems in Dual Style :: Dig in from the center of the plate, of live lobster sautéed with lily bulbs, wood fungus and asparagus, my favorite dish of the evening, save the Yu Sheng. Because it was sautéed lightly, it wasn’t with any difficulty to have the taste of plain simple lobster linger in your mouth. I believe with lobster, that is the way to go. On to the surrounding layer of deep-fried lobster balls with cheese. In view of my preceding opinion, this style of preparation wasn’t exactly to my preference. No, it’s not bad per se, but I’d rather have a clear taste of the crustacean.
Pen Cai with Pig Trotters :: Brimming with 3 layers of a total of 18 ingredients, this pot of gold is served in a communal-style at the table, free-for-all, a chance for family-bonding and my favorite activity of stealing their portion. It comes with added collagen thanks to the perfectly braised pork trotters, a first at the hotel. It’s also replete with sliced abalone, sea cucumber, conpoy, prawn balls, roasted duck, pork belly and soy chicken, amongst others. More than 5 hours it took to come up with this pot of goodness.
Durian Ingots :: Yes to ingots, yes to durian. It’s a double happiness of dessert. I’m pleased to say that the durian puree was nothing short of being robust. The thinly shelled lightly-fried batter gives a good occasional breaks in between the devouring of the creamy and rich puree.
To cater to every family of any sizes, Park Palace has painstakingly crafted 8 different Lunar New Year Set Menu this year of the horse, ranging from $78++ (2 persons) to $2388++ (10 persons). Takeaways of different kinds of Yu Sheng ($55 – $85), and the above items listed with prices (less the Imperial Five Treasures Golden Shunde Yu Sheng) are also available.
Special gratitude to Belda and the Park Palace, Grand Park City Hall team for the hospitality and hosting the media tasting session.
Address: 10 Coleman Street, Mezzanine Level, Grand Park City Hall
Telephone: 6432 5543 / email@example.com (Takes Reservations)
Opening Hours: 11.30am – 2.30pm, 6.30pm – 10.30pm (Daily)