Celebrate ‘Home’ this National Day in true Singaporean style. Come together for a heritage-inspired feast, from chilli crab meat buns to Peranakan satay babi goreng, thoughtfully curated for sharing with loved ones in the comfort of home. Presented by Executive Chef Leong Chee Yeng from Jade Restaurant and Chef Zacharie Ong, Culinary Head of The Fullerton Hotels Singapore, the à la carte and set menus showcase the Chefs’ Chinese, Peranakan and Malay cuisine specialities. Available from 1 – 31 August 2021, Fullerton Hotel NDP 2021 Takeaway prices start from S$6.50 nett per à la carte item.
No party is complete without ‘finger food’ — elevate your meal with signature à la carte dishes, recommended by Executive Chef Leong as delicious morsels to complement your main course. These include Jade’s well-loved roasted Peking duck, served with caramelised orange peel, cucumber, spring onion, special sauce and thin pancake wraps (S$105 nett for whole duck, S$53.50 nett for half duck); pan-fried spiced chilli crab meat bun (S$6.50 nett per bun, S$19.50 nett for three); and stewed Beijing-style pork rib with deep-fried mantou (S$45 nett for six pieces).
Indulge in Chef Leong’s Four-Course National Day Takeaway Set Menu (S$170 nett for four persons) for a complete meal: roasted Peking duck (half) with condiments; stewed Beijing-style pork rib with deep-fried mantou; crispy diced chicken with spiced shrimp paste and simmered truffle Ee-Fu noodles.
For those who enjoy the aromatic spices and bold flavours of local cuisine, Chef Zacharie Ong presents the Six-Course Takeaway Family Sets (S$180 nett for four persons) in two options to suit different palates: ‘Spices of Singapore’ showcases traditional Malay flavours and ‘Nyonya Reunion’ shines the spotlight on classic Peranakan flavours.
‘Spices of Singapore’ begins with an appetiser of gado gado, followed by Town Restaurant’s signature spice-roasted chicken sapit with housemade spicy kicap manis, nasi panggang (fragrant rice wrapped and grilled in banana leaf), udang belado (sautéed king prawns with bird’s eye chilli, galangal and lemon grass) and slow-braised Wagyu beef cheek rendang. The flavourful meal is completed with The Fullerton’s signature Ondeh Ondeh Cake (whole, 500g), comprising light and fragrant layers of pandan sponge, gula melaka and coconut.
‘Nyonya Reunion’ consists of do-it-yourself Peranakan popiah and kueh pie tee, Peranakan satay babi goreng (pork belly cooked in housemade spice chilli paste, candlenuts and lime leaves), nasi panggang (fragrant rice wrapped and grilled in banana leaf, udang masak lemak nenas (king prawns cooked in pineapple and coconut gravy), Nyonya chap chye (braised seasonal vegetables in fermented bean sauce), and a sweet finale of Ondeh Ondeh Cake (whole, 500g).
For an occasion-worthy dessert, Executive Pastry Chef Siddharth Prabhu presents the National Day Cake. Depicting the National Flag and shaped as a circle to represent unity and harmony, the indulgent creation delivers intense flavours across layers of Rosella Jivara, salted caramel and banana compote, and Valrhona Guanaja 70% chocolate chiffon (S$69 nett).
Extend your leisurely afternoon with The Fullerton’s Lion City Afternoon Tea (S$68 nett). Presented in an elegant signature three-tier box, the colourful parade of treats celebrates well-loved local flavours — from savoury bites such as chilli crab jam in mini choux pastry and tandoori chicken mini tartlet with mint yoghurt, to petite desserts like ondeh ondeh cake, ‘Teh- Banana’ tart and pandan kaya swiss roll. Staying true to the classic ritual, each set includes The Fullerton’s well-loved scones with clotted cream and jam.
To order, please visit our online store at shop.fullertonhotels.com. Delivery charges apply. Complimentary one-time delivery is available for purchases above S$100 (in a single order), to one location in Singapore.
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