Fullerton CNY 2020 – A Bountiful Feast at Jade Restaurant
Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength and dedication, the mighty yet humble ox traditionally plays an essential role in reaping a bountiful harvest. This motif reveals itself in this year’s specialties, alongside other inspired creations imbued with well-wishes for bliss, prosperity and togetherness. Designed to serve smaller groups, the newly created dishes are ideal for sharing meaningful moments of warmth with one’s closest kin.”
The quintessential starter for auspicious feasting is the spectacular Premium Gold Rush Salmon Yu Sheng, meticulously arranged into an image of the spirited bull, while families with younger children will delight in the special children’s version, arranged into an endearing representation of a playful calf. Fresh ingredients are elevated by champagne jelly, shallot oil and kumquat dressing, striking a captivating balance of rich and refreshing flavours. The standard Gold Rush Salmon Yu Sheng is presented alongside elegant Chinese calligraphy written by Chef Leong himself.
The Gold Rush Salmon Yu Sheng with Champagne Jelly, Shallot Oil and Kumquat Dressing is available in Small (S$78++ for 2 to 4 persons), Medium (S$118++ for 5 to 7 persons) and Large (S$138++ for 8 to 10 persons). Premium Year of the Ox Gold Rush Yu Sheng is priced at S$688++ with a minimum of 3 days’ advance order.
The much-loved signature Braised Bird’s Nest with Crab Meat, Crab Roe and Truffle Jus in Superior Broth (S$48++) makes a return this year. Both luxurious and nourishing, the sweetness of crab meat intermingles perfectly with aromatic truffle notes, delivering warm satisfaction in each spoonful.
Sharing the spotlight this year is the Poached Wagyu Beef and White Radish Dumpling (S$16++ per person), shaped to resemble auspicious gold ingots and filled with hearty flavour. The Cornucopia of Wealth (S$88++ per person) delivers a lavish pen cai experience layered with bountiful delicacies. Each individually portioned vessel contains a generous array of braised delights, including premium whole abalone, fish maw, sea cucumber, dried scallops, braised pork trotter, dried oysters, flower mushrooms and more.
For larger groups, try the Great Treasures Braised Pen Cai (minimum 6 persons, S$88++ per person) which requires 1 day’s advance order. It contains 10-head South African whole abalone, fish maw, sea cucumber, dried scallops, braised pork trotter, dried oysters, flower mushrooms, roasted duck, diced kampong chicken, deep-fried pork ball, prawn, fresh beancurd stick, yam, lotus root, Chinese cabbage, leek, chestnut and pork tendon.
Showcasing Chef Leong’s inventive culinary prowess is the Wok-Fried Boston Lobster with Preserved Duck and Ginger Spring Onion (S$88++ per lobster), a remarkable creation that combines the symbolic significance of seafood with traditional Cantonese-style waxed meat.
Round off the celebratory feast with a satisfying finale of Sweet Rice Wine Soup with Rice Dumpling and Snow Lotus (S$18++), which combines classic ingredients with the warming notes of sweet rice wine.
This year’s assortment of New Year goodies includes the charming Baked Rose Sweetheart’s Cake – a heart-shaped pastry inspired by the traditional wife biscuit and created as an ode to love, filled with rose-infused winter melon paste – while traditionalists at heart would enjoy the Pan-Fried Wheatgrass Water Chestnut Cake, an updated take on the classic dessert enhanced with light herbal notes of wheatgrass.
Jade’s Lunar New Year menus start from S$118++ for Family Style Set Menu (5 persons) and S$98++ per person for Individual Set Menu.
Fullerton CNY 2020 – Afternoon Tea Treats & Celebration Feasts
From 1 to 13 and 15 to 28 February 2021, enjoy a three-tiered Afternoon Tea in the sunlit atrium of The Courtyard at The Fullerton Hotel Singapore or by the waterfront at The Landing Point in The Fullerton Bay Hotel Singapore. The menu features traditional tarts alongside new creations including Caramelised Chicken Bak Kwa Egg Tart, Orange Marinated Lobster and Shellfish in a Cone, Golden Pineapple Nuggets, Eight Treasure Gula Melaka, and Mandarin Orange Macarons.
The Courtyard’s Lunar New Year Afternoon Tea is priced at S$51++ per adult and S$26++ per child^ from Monday to Friday; S$56++ per adult and S$28++ per child^ on Saturday, Sunday and Public Holidays, 3.00 p.m. to 6.00 p.m.
The Landing Point’s Lunar New Year Afternoon Tea is priced at S$55++ per adult and S$28++ per child^ from Monday to Friday, 3.00 p.m. to 5.30 p.m.; S$60++ per adult and S$30* per child^ on Saturday, Sunday and Public Holidays, 12.00 p.m. to 2.30 p.m. and 3.30 p.m. to 6.00 p.m.
In addition to the Lunar New Year offerings at Jade Restaurant, Town Restaurant at The Fullerton Hotel Singapore and The Clifford Pier at The Fullerton Bay Hotel Singapore will be serving special dinner feasts from 11 to 13 February 2021, comprising local favourites served fresh to your table. Lunar New Year Dinner Feasts start from S$98++ per person.
From 2 to 13 February 2021, La Brasserie will present a French take on the traditional celebration with a 4-Course Set Dinner Menu comprising of King Fish Tiradito Yu Sheng, Seafood Cognac Bisque, a choice of Halibut with Scallop or Wagyu Beef Cheek for main and Pineapple Mi Cuit Confit with Kumquat Cremeux for dessert.
La Brasserie’s Set Dinner Menu is priced at S$118++ per person.
++ Prices are subject to service charge and prevailing government taxes.
Fullerton CNY 2020 – Cake Boutique Takeaways (21 January to 26 February 2021)
Along with the Great Treasures Pen Cai and Gold Rush Salmon Yu Sheng available for takeaway orders, The Fullerton Cake Boutique presents two new creations: Golden Peacock Pineapple Cookies (pictured above; S$42 nett for a box of 6 pieces), and Wheatgrass Water Chestnut Cake (pictured below; S$42 nett, 800g). The buttery pineapple cookies are a yearly best-seller and make for an intensely addictive snack, while the wheatgrass-infused water chestnut cake can be eaten on its own or pan-fried the traditional way.
Chef Siddharth Prabhu, Executive Pastry Chef showcases his refined sensibility for presentation and surprise with the Eight Treasures Gula Melaka Cake (pictured above; S$69 nett, 900g) at The Fullerton Cake Boutique. Crafted to resemble the auspicious pineapple, the eye-catching dessert delivers a captivating harmony of flavours and textures.
Comprising the Eight Treasures – wolfberries, red dates, chrysanthemum, dried longan, jasmine, Lilyturf root, dried lily buds and rock sugar – the cake is gently sweetened with Gula Melaka, layered with the almond financier, pineapple mousse and Mandarin crème, and topped with a sprinkling of gold leaf for a luxurious finish.
Fullerton CNY 2020 – Clifford Pier’s CNY Goodies (21 January to 26 February 2021)
The Fullerton Bay Hotel has launched The Clifford Pier’s Lunar New Year Goodies, drawing inspiration from Singapore’s rich heritage with a distinctive touch of contemporary refinement.
The Clifford Pier collection features freshly baked, rose-infused Sweetheart’s Cakes (S$33 nett for a box of 6 pieces), specially created as a nostalgic tribute to Clifford Pier and an ode to heartfelt reunions. A historic meeting point that witnessed countless arrivals and departures by ship, Clifford Pier bears innumerable cherished memories of reconnection and fond sentiments.
The collection also includes Green Pea Cookies (S$33 nett for a jar) and classic Love Letters (S$43 nett for a tin). Presented in an elegant packaging that is beautifully adorned with Peranakan-style accents and Lunar New Year elements, these exquisite treats are bound to impart a fond and lasting impression on your recipients.