• Toss to a prosperous new year at Hilton Singapore‘s Checkers Brasserie, with the restaurant’s unique Fortune Coin Yusheng that is shaped like an ancient Chinese coin.
S$528++
This dish requires an entire day of preparation, including up to 5 hours of craftsmanship. The ingredients are assembled to form the shape of Chinese characters which denote good fortune and prosperity in the new year. Orders must be made at least 3 days in advance.
Generous slivers of whole fresh lobster, tuna and two-head abalone accompany this propitious salad, as well as salmon roe, truffle oil and gold flakes. For a fruity twist, fresh mangoes, strawberries and green are integrated into the salad. The specially concocted plum sauce is made of fruits, Taiwanese plum juice and sesame sauce.
Comparing between this and Hilton’s yusheng from last year, which also happened to be Singapore’s priciest yusheng, which is your preference?
Prosperity Menu
For hosting of family or company meals at Hilton’s function rooms, two celebratory menus are available: the Prosperity Menu (S$818++ per table of 10) and the Harmony Menu (S$688++ per table of 10). A minimum of 5 tables is required, and reservations should be made at least 1 week in advance.
The following dishes are from the Prosperity Menu.
A great alternative to shark’s fin soup is the braised fish maw with conpoy, bamboo fungus and enoki mushroom – equally luxurious and satisfying without advocating cruelty to the species.
Rolled in shredded pastry and deep fried to a golden crisp, the prawn and scallop remain juicy and succulent within. The accompanying dip reminds one of peach yoghurt. What a palatable innovative twist!
The stewed pork knuckle is moist and tender, with just enough fat for a juicy mouth-feel. Don’t forget to soak up all that flavourful gravy with the crusty mantou.
The steamed live garoupa will spark glints of excitement in fish lovers’ eyes.
One highlight is the opulent braised abalone with dried oyster and black moss. The star of the dish, the premium quality abalone, is succulent without being chewy.
A familiar dish that we’ve seen in last year’s Lunar New Year menu, the steamed rice with assorted preserved meat in lotus leaf once again graces the occasion. It is always satisfying to conclude the savoury courses with a fragrant bowl of rice before moving to dessert.
For dessert, the chilled black sesame pudding with mango sauce with its heart-shaped pudding reminds one of Valentine’s Day rather than Lunar New Year. We’re not complaining though, because we wiped it out to the very last drop. The pairing of black sesame and mango never worked better.
The Fortune Coin Yusheng and celebratory menus are available from 9 to 24 February 2013.
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