LOCAL Restaurant & Bar CNY Feasts Comes Together With A Romantic Twist

The all-new LOCAL Restaurant & Bar CNY Feasts comes together with a romantic twist this February. From Yu Sheng with tomato jelly to boneless suckling pigs stuffed with glutinous rice, the carefully-curated festive menu by Chef Elvin Chew offers a fresh take to classic dishes that symbolize good luck and prosperity all year round. With Valentine’s Day just 2 days prior to the Lunar New Year, LOCAL has put together a romantic Pink & Blue menu, adding colour to a special night out for two.

LOCAL Restaurant & Bar CNY Feasts  – Ringing in a Bountiful Year Ahead as Traditional Classics blend Harmoniously with Unexpected Flavours and Ingredients

LOCAL’s inaugural Lunar New Year menu brings together the best of iconic festive dishes with a non- traditional twist. Available only from 22 January to 2 March for dine-in and take-away orders, the Lunar New Year menu includes eight dishes and dessert that are must-haves to start the year on a high note.

Toss to good fortune with the 30 Bencoolen “Sure HUAT” Yu Sheng (年年有餘 – “一定發” 鱼生). Smoked Norwegian Salmon is set in Tomato liquid jelly in the shape of koi fish, merrily surrounding a tower of rainbow-coloured ingredients. Chef Elvin Chew has specially created a spring onion and ginger dressing, replacing the traditional plum sauce, for those who prefer a savoury and refreshing start to the feasting.

Cheers to prosperity with festive meat and seafood heavyweights. Roasted in-house and skillfully filled with glutinous rice stuffing, the Special Stuffed Whole Suckling Pig (Boneless) (五福臨門 – 大展宏圖) is a crispy and delightful surprise, with a choice of caramelized pineapple sauce or hoisin sauce for dipping. Pork bacon is added to the Braised Five Spice Pork Knuckle (橫財就手 – 紅燒蹄髈) to give a smokey flavour and new dimension to the dish.

You can also enjoy the In-house Roasted Organic Corn-fed Chicken with Crispy Garlic, Almond and Prawn Cracker (财源广进 – 金雞報喜), or the Duo Way of Kelong Sea Bass ( 雙星報喜 – 鱸魚雙味) that comes with both a Special Golden Salted Egg Sauce and a Singapore Chilli Crab Sauce. Invite good luck and happiness all year round with dishes such as the 8 Hours Braised Angus Beef Cheek in Crispy Yam Ring (吉星高照 -牛转乾坤) with meltingly tender beef and the flavours infusing into the traditional Chinese dish.

The Drunken “Master” Tiger Prawn Linguine (嘻哈大笑 – 醉蝦意面) with the goodness and flavour of deep-sea prawns, cooked with Shao Hsing “Hua Diao” Wine and Chinese Herbs, in the Italian flat pasta for a modern twist.

LOCAL Restaurant & Bar CNY Feasts  – Inside The Chef’s Mind

Said Elvin Chew, Executive Chef of LOCAL Restaurant & Bar, “The Lunar New Year is the biggest Chinese festival and having a hearty meal with loved ones is an important part of the celebrations. Here in Singapore, we enjoy the festival with our friends from different races as well, and unconventional festive dishes have become increasingly popular. By integrating non-traditional ingredients and cooking methods into festive classics, I hope that more will appreciate the richness and auspicious connotations of Chinese New Year feastings, and have a prosperous year ahead with LOCAL!”

You can make reservations from 22 January to 2 March 2018. At least 3 working days’ advance notice is required for dine-in reservations and takeaway orders for the Lunar New Year menu items.

Roses are Pink, Violets are Blue: A Whimsical Treat Awaits

No gesture is as simple and romantic than spending a meal together. LOCAL presents a set of complementary Pink & Blue menus for couples to indulge in. Savour a Norwegian Salmon from the flowing river or a Kelong Seabass fresh from the mighty sea, and choose between heavier and lighter flavours depending on your preferences.

The Pink & Blue Valentine’s Day 4-course dinner menus are available on 13 and 14 February at $68++ per person (with free flow of juices and soft drinks) or $118++ per person (with free flow of sparkling wine, red and white wine, beer, juices and soft drinks).

Advance reservations can be made from 22 January 2018 onwards.