We were feeling a tad bit sad that Christmas has come to an end but then we remembered that the Chinese New Year is just around the corner. We are excited to usher in the year of Pig and for us foodies, Chinese New Year means one crucial thing: another round of intense feasting!
Food and reunion meals are an absolute must for Chinese New Year. While many people prefer to whip up a reunion meal by themselves, sometimes it is almost impossible to feed the sheer number of guests you have.
But there are plenty of reputable and reliable catering companies out there that can do the job for you. One of these companies is Stamford Catering, and they are a common name when you need suggestions for stellar buffet line-ups to satisfy the masses.
This Lunar New Year, book your CNY Feast with Stamford Catering and the first 300 Plus! Members will receive 888 (HUAT HUAT HUAT) BONUS LinkPoints with a minimum spending of S$600 between 21 Jan to 24 Feb 2019. If you are not yet a Plus! Member, sign up for one via plus.com.sg/apply to participate and be blessed with tons of HUATs. Terms and conditions apply. Visit www.stamfordcs.com.sg for details. READ ON
Duck aficionados, prepare your stomachs because TungLok Group is jazzing up the food scene once again with their new restaurant, Duckland.
Priding themselves on using ducks from Silver Hill Farm in Ireland—a breed that is known to be the ‘wagyu’ of ducks—the Irish duck is no normal duck. It is actually a unique and cultivated hybrid of the Peking duck and the Aylesbury duck, which are poultry specially bred for their dense and porous skin. This means that the ducks used in the dishes here at Duckland will be even more succulent, tender and robust than your average duck.
Adopting a ‘farm to fork’ concept which emphasises heavily on the utilisation of top-notch quality ducks from Ireland, their dishes all embody the authentic flavours of Ireland and the best flavours of duck meat you can get.
Located in United Square at Novena, Duckland has just opened its doors in mid-January. From now until 28th February 2019, our readers can quote ‘ladyironchef’ to enjoy 10% off the total bill with a minimum spend of S$50*. Here is what you can expect at Duckland!
The coming of the Lunar New Year marks the start of many things for the Chinese, with excessive feasting and snacking ranking the highest among our list of priorities. Among the popular mainstays such as pineapple tarts, love letters and other confectionery delights, the one we always go berserk for, is bak kwa—otherwise commonly known as rou gan or barbecued pork jerky.
Starting out from humble roots, turning his interest into passion and passion into a business, founder, Mr Teo Kim Tee began his own signature brand—New Eastern (Kim Tee) Dried and Minced Pork—back in 1976, setting up shop in the heart of Serangoon Gardens. They’ve remained at the same location ever since and have now grown to become a popular name among many.
Their bak kwa is unique in that it is made considerably thinner than most, allowing the complex smoky aromas and sweet, porky flavours to melt on the tongue. Priding themselves on producing bak kwa that is 100% hand-made, their products begin the traditional way, cooked in a charcoal oven before subsequently grilled over a charcoal stove.
As of today, the family heirloom that is Mr Teo’s bak kwa is run by his two grandchildren who not only aim to ensure that his legacy lives on but to give the brand itself a breath of new life through contemporary approaches—all while maintaining the stellar standard of their traditional handmade bak kwa.
Being one of Singapore’s most highly-anticipated cultural celebrations, the Lunar New Year is a remarkable one that sees the coming together of family, friends and loved ones. Whether you observe the festivities, we can all agree on one thing; that it’s always a feast.
This year, leave no room for hiccups by taking the celebration outside instead. Over at award-winning Racines, perched on the fifth floor of Sofitel Singapore City Centre, look forward to a medley of sumptuous festive offerings along with a variety of set menus, curated, designed and crafted by a veteran in the art of traditional Chinese cooking, Executive Chef Andrew Chong himself.
Be wowed by the artistry that is the Malaysian born chef’s elaborate fortune-enhancing creations, from his extravagant and exquisitely assembled Seafood Abalone Treasure Pot with Braised Cabbage and Black Moss (Pen Cai) to his signature Clay Pot Royale Braised Duck with Sea Cucumber.
Our readers can get 15% OFF Racine’s CNY takeaway orders using our code’ LADYIRONCNY’ on Sofitel Singapore City Centre’s website.
For the first time ever, ladyironchef is introducing its merchandise and we chose the Lunar New Year for our inaugural merchandise because the festivity is all about getting together with your loved ones to feast over good food!
Introducing LIC Pineapple Truffles, we have given the traditional pineapple tarts a makeover and added a modern touch with flavours that us Singaporeans can relate to and love. Supported by our friends at Creme Maison Bakery, we bring you to these exclusive Pineapple Truffles at only S$58 for 2 flavours (18 pineapple truffles per flavour) and they come packed together in one blue box.
The flavours available are French Rose, Nutella Swirl, Pandan Kaya and Chicken Floss. Preorder starts now and we are offering a 15% discount for early birds—valid from now until 22 Jan 2019. Corporate orders are welcome too!
Chinese New Year is just a couple of weeks ahead and we are sure that many of us are excited to spend some quality time with your family and loved ones. But besides the wholesome gatherings, this is also the perfect season (or so we deem to be) to put on hold any existing diet and instead, indulge in those festive goodies non-stop.
But feasting during Chinese New Year shouldn’t stop at just bak kwa and pineapple tarts. This Lunar New Year, ushering in the year of the Pig in the best possible way is Ginger at PARKROYAL On Beach Road, an all-day dining destination and one of our favourite venues to dine at regardless of the occasion.
Executive Chef Vincent Aw and the team has thoughtfully curated an extensive array of auspicious culinary delights which will be presented as part of their buffet line-up come 21st January 2019. Think D.I.Y Yu Sheng, Singaporean-favourite crabs and divinely crispy roasted suckling pig!
Our red packet to our readers consists of a discount for this feast this upcoming Lunar New Year. Quote ‘LICCNY’ upon making reservations at Ginger at PARKROYAL on Beach Road to enjoy 25% off from 21 Jan to 3 Feb and 7 to 19 Feb; as well as 15% off from 4 to 6 Feb.
Ushering the year of the Pig in the best possible way, KFC introduces their new Parmesan Truffle Chicken. A unique creation that combines Singaporean’s all-time favourite truffle with parmesan cheese.
Crispy from edge to edge and boasting a heady aroma of both savoury parmesan and nuanced truffle, this fried chicken delight is a luxury that’s fit for any festive gathering. Available from 11 January 2019 onwards islandwide, this is one KFC offering not to be missed!
Ladyironchef is hiring for 2019.
New year, new you. New resolutions, new job. Be a part of our family and be paid to eat and travel!
Our office has a few tables to fill and we are looking for new writers and videographers with fresh perspectives and sales persons who can bring more money to the company so that we have more fund to stock up on our alcohol cabinet.
Just to put it out there, we are no typical office. We don’t report to work at 9am in the morning each day, glue ourselves to our computers and slog it out till 6pm only to repeat the same draining cycle again and again until we eventually turn senile. Instead here at the Ladyironchef office, we sip wine in the afternoon, play games whenever we feel like it and work only when we need to. On other days when we’re not too busy ‘working-hard-for-a-living’ we go out for tastings where we eat, eat and eat some more.
Sounds like the sort of job you want to be doing? Read on to find out how you can join us!