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.

CHEF ANDREW CHONG

Armed with over 20 years of culinary experience and a firm knowledge of traditional Chinese cuisine, Malaysian-born Chef Andrew Chong helms Racines Chinese culinary brigade, leading a team of passionate chefs, who all share the same passion for gastronomy and authentic Chinese cooking.

With an aptitude in presenting memorable culinary experience to all who dine at the restaurant, Chef Andrew maintains a hunger for elevating his skills and delving deeper, exploring new elements and ingredients so as to keep his dishes contemporary and exciting yet true to its humble heritage.

CLAYPOT RICE WITH SELECTION OF PREMIUM WAXED MEATS AND CHINESE SAUSAGE

Lap Mei Fun, or Chinese waxed meat rice, is a simple and delicious one-pot meal that’s commonly had during the festive season. Chef Andrew’s version, his Claypot Rice with Selection of Premium Waxed Meats and Chinese Sausage (S$98++), comprises a mixture of waxed and cured meats such as Lup Cheong (Sausage), Lup Yoke (Pork-belly) and Yun Cheong (Goose Liver Sausage).

The secret to this dish, albeit simple in its ingredient list, lies in the flavourful fats of each individual meat product which imparts all its aromatic goodness onto the rice during cooking. This dish yields a fragrant, meaty savouriness sans the smoky element and comes with generous slices of sausages, neatly arranged over top.

A dish that’s hugely popular in Hong Kong and one that has become synonymous with Chinese New Year celebratory feasts here in Singapore is pen cai. Pen cai is a traditional Chinese dish that consists of several premium ingredients such as seafood and meat that is typically eaten during important occasions.

While purists may argue that this dish is merely a big pot of fancy ingredients thrown together and topped with sauce, Chef Andrew takes it up a notch by preparing each and every component—from the seared Hokkaido scallops to the blanched napa cabbage—separately, treating every ingredient with the respect that it deserves.

MAGNIFIQUE PEN CAI

Chef Andrew Chong’s Pièce de Résistance features a multitude of premium ingredients such as abalone, sea cucumber, king prawn, Hokkaido scallop, fried oyster, fish maw, roasted duck breast, roasted pork and more!

When it comes to ladling over sauce, he is careful not to overdo it so as to preserve the textural integrity and natural flavours of each ingredient from the crispy pork belly to the tender scallops.

The cherry on top? This luxe version is finished with a generous shaving of black truffle over top. Now if that isn’t the epitome of luxury, we don’t know what is.

CHEF ANDREW CHONG’S CLAYPOT ROYALE BRAISED DUCK WITH SEA CUCUMBER

Fuelled by his fountain of knowledge in traditional Chinese cooking, Chef Andrew’s Claypot Royale Braised Duck with Sea Cucumber (S$168++) is one mammoth-sized festive centrepiece that begs to be devoured (and photographed).

Stuffed abundantly with lotus seeds, gingko nuts, diced carrots and braised chestnuts, the braised duck achieves a profound sweetness that bolds well with the subtle gaminess of the duck. The pot is packed generously with a multitude of edible goodies and will prove itself a crowdpleaser at any reunion dinner.

BAKED CARAMELISED BLACK COD FILLET WITH SOY GLAZE, EDAMAME AND BONITO FLAKES

Firm and robust in texture yet delicate, almost cream-like in flavour, we could hardly stop ourselves from reaching in for seconds when it came to the Baked Caramelised Black Cod Fillet with Soy Glaze, Edamame and Bonito Flakes.

The soy glaze painted over gave the fish a savoury depth and the bonito flakes provided a hint of umami which contrasted the creamy fish very well.

Exquisitely constructed, the Chilled Avocado with Shredded Coconut and Steamed Koi Fish Nian Gao is just too gorgeous to consume. The koi fish nian gao was tacky and tasted oddly similar to the traditional rainbow lapis we grew up with and the chilled avocado was both light and refreshing.

Our readers can get 15% OFF Racine’s CNY takeaway orders using our code’ LADYIRONCNY’ on Sofitel Singapore City Centre’s website.

Racines – CNY Set Lunch
21 Jan to 22 Feb 2019
Prosperity Set Lunch (S$68++ per pax)
Abundant Fortune Set Lunch (S$98++ per pax)

*Minimum of 2 diners

Racines – CNY Set Dinner
21 Jan to 22 Feb 2019
Prosperity Set Dinner (S$128++ per pax)
Abundant Fortune Set Dinner (S$168++ per pax)

*Minimum of 2 diners

Racines – CNY Reunion Lunch & Dinner
4, 5, 6 Jan 2019
Magnifique Reunion (S$168++ per pax)
Premium Reunion (S$188++ per pax)

*Minimum of 4 diners

Terms and Conditions:

• Orders may be places at Racines or online via Boutique Magnifique.
• Pre-payment is required for orders to be confirmed and processed.
• No refunds are allowed for missed pickups.
• Collections are made between 11am – 6pm.
• Please allow a min. of 3 working days between confirmation of order and pick up.
• Last orders will be on Wednesday, 20 February 2019.
• Last day of collection will be on Friday, 22 February 2019.
• Discounts and promotions are not cumulative and not valid with other special offers.
• All prices are in Singapore dollars and subject to 7% GST.

Racines
9 Wallich Street, 5th floor
Sofitel Singapore City Centre
Singapore 078885
Tel: +65 6428 5000
Reservations: HA152@sofitel.com or +65 6428 5000
Daily: 6.30am – 10.30am, 12pm – 12.30pm, 6pm – 10pm
Nearest Station: Tanjong Pagar

This post was brought to you by Sofitel Singapore City Centre. 

When it comes to crab and seafood buffet, our minds naturally gravitate towards Chef Low and his team at Ginger at PARKROYAL on Beach Road. Drawing inspiration from Singapore’s culturally-rich ethnic landscape, the chefs at Ginger never fail to impress us with their tantalising array of seafood offerings each time we visit.

This Lunar New Year, usher the Year of the Dog with Ginger’s value-for-money buffet that will feature Boston lobsters in its Prosperity Trio. That’s right, lobster fans will be thrilled to hear that this all-day-dining restaurant is introducing a new Prosperity Lo Hei that swaps out the traditional salmon slices with luscious chunks of Boston Lobsters.

Exclusively for the dinner buffet from 05 Feb to 02 Mar 2018, every table will enjoy one complimentary serving of the Prosperity Trio—customised to suit the number of your dinner guests. The Prosperity Trio, is a new and exciting creation by Ginger that essentially comprises lavish delights such as their Prosperity Lo Hei with Boston Lobsters, Braised Sea Treasures (Pen Cai) and Wok-Fried Lobsters in Superior Stock.

Also making their debut on the buffet line are the Golden Sea Bass with Sha Sha Sauce, Barbecued Pork Ribs in Capital Sauce and Baked River Prawns with Garlic Shoyu (available from 01 Feb to 02 Mar 2018).

Quote ‘ladyironchef x Ginger CNY’ to enjoy 25% off for both the lunch and dinner buffet. That means you only pay S$36++ per adult for the lunch buffet and S$58.50++ for the dinner buffet!

PROSPERITY LO HEI WITH BOSTON LOBSTERS

No Chinese New Year would be complete without a prosperity toss or Lo Hei. Seen at literally every reunion meal, this iconic salad dish of technicolour beauty symbolises starting the new year on a good note.

Traditionally, salmon slices are used but Ginger raises the bar this year with their Prosperity Lo Hei with Boston Lobsters that introduces luscious, plump lobster meat as well as a myriad of ingredients not commonly found in your typical yu sheng; think ingredients such as pomegranate, jellyfish, deep-fried and salmon skin.

Taking the idea of reunion dinners to a whole new level, each table will enjoy one complimentary serving of the Prosperity Trio during the dinner buffet that comprises this extravagant Lo Hei, as well as a serving of the Braised Sea Treasures and Wok-Fried Lobsters In Superior Stock—no minimum number of persons required!

BRAISED SEA TREASURES

Not many know about this, but back in the olden days, Pen Cai was a dish strictly meant for royalty—more specifically the emperor during the Song Dynasty. Now a mainstay in many Chinese restaurants, this braised treasure pot of goodness is something anyone can enjoy.

Boasting premium ingredients such as baby abalone, sea cucumber, fresh scallops, fish maw, dried oysters and wawa vegetables, Ginger’s Braised Sea Treasures is so luxurious, rich and will definitely impress everyone in the family.

WOK FRIED LOBSTERS IN SUPERIOR STOCK

The Wok Fried Lobsters in Superior Stock, (available only as part of the exclusive Prosperity Trio served during the dinner buffet), is a crustacean enthusiast’s dream come true. Fried with ginger and scallions, the plump lobsters achieve a clean and fragrant aroma that does not overpower the natural sweetness of the crustacean. Once fried to a golden shade, it is further intensified with a savoury stock.

Each piece of lobster that we had was tender and oozing with savoury flavours. On the outside, you get a mildly caramelised exterior with subtle hints of wok hei and on the inside, the flesh was still soft and sweet.

GOLDEN SEA BASS WITH SHA SHA SAUCE

Given the expertise of our friend, Executive Chef Low Hoe Kiat, in Asian cooking, Ginger will offer a wide variety of traditional delicacies to usher in the auspicious year. Debuting on the buffet line is the Golden Sea Bass with Sha Cha Sauce which is deep-fried whole.

The deep-fried fish boasts a crispy exterior and delicate meat that is brought to life with the addition of the savoury sha sha sauce—a traditional Teochew condiment comprising soybean oil, garlic, shallots, chilis, and dried shrimp.

BARBECUED PORK RIBS IN CAPITAL SAUCE

If there was any way to describe perfection in a bite, their Barbecued Pork Ribs in Capital Sauce would be it. Sticky, sweet and complete with a charred and smoky quality, this lean pork rib is hands down, a winner in our book.

BAKED RIVER PRAWNS WITH GARLIC SHOYU

One of the newer highlights of Ginger’s extensive buffet spread is Chef Low’s signature Baked River Prawns with Garlic Shoyu, a tantalising treat that boasts succulent textures in every bite. The garlic and shoyu combination play a profound role in this dish which complements the natural sweetness of the river prawns excellently.

BRAISED SEA CUCUMBER WITH TREASURES

Another new addition to the buffet line-up is the new Braised Sea Cucumber with Treasures that features sumptuous and chunky braised sea cucumber, pork belly and vegetables. Although we are not huge fans of sea cucumber, we must say that the ones here are braised beautifully.

Last but most certainly not least, is this stellar fried chicken dish that is bound to have you going back for seconds or even thirds. Lightly battered and fried whole, the chicken is insanely crispy with a flavour closely resembling that of our favourite Har Cheong Gai.

Don’t forget to quote ‘ladyironchef x Ginger CNY’ to enjoy 25% savings for both the dinner and lunch buffet. That means you only pay S$36++ per adult for the lunch buffet and S$58.50++ for the dinner buffet.

Terms and conditions:

**Offer is valid from 5 February to 2 March 2018.
**Offer is valid from Mondays to Sundays.
**Offer is not valid during Eve of and on Day of Public Holidays.
**Blackout dates on 15 February 2018, 16 February 2018 and 17 February 2018 apply.
**Prior reservation is highly recommended and subject to availability.
**Offer cannot be combined with any other promotions, offers or vouchers.
**Prices are subject to service charge and Goods and Services Tax (GST).
**Prosperity Trio is served exclusively during the dinner buffet.
**Prosperity Trio is customised to suit the number of guests per table and limited to one serving only.
**The hotel reserves the right to amend promotional details without prior notice.

Chinese New Year Lunch Buffet
5 February  to 2 March 2018
Mon to Fri: Adult S$48++, Child S$24++
15 February 2018 (Eve of CNY): Adult S$68++, Child S$34++
16 & 17 February 2018 (1st & 2nd day of CNY): Adult S$68++, Child S$34++

Chinese New Year Dinner Buffet
5 February  to 2 March 2018
Mon to Fri: Adult S$78++, Child S$39++
15 February 2018 (Eve of CNY): Adult S$98++, Child S$49++
16 & 17 February 2018 (1st & 2nd day of CNY): Adult S$78++, Child S$39++

Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis / Nicoll Highway

This post is brought to you by PARKROYAL on Beach Road.