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. 

10 at Claymore at Pan Pacific Orchard, Singapore is a popular name when it comes to value-for-money buffet spreads and this Lunar New Year, it is no exception. Capturing the flavours of both new and traditional favourites, you can expect a lavish myriad of gourmet delicacies, diners with an affinity for gourmet delicacies that capture the essence of traditionally cooked dishes are bound to be spoilt for choice.

Indulge in a selection of auspicious delicacies that have been specially curated and masterfully executed. Luxurious as the line-up is, we are giving you an opportunity to experience it all without breaking the bank. Simply quote ‘LIC-CNY’ to enjoy the indulgent feast at S$42++ for two for the à la carte set lunch and S$108++ for two for the dinner buffet.

This exclusive promotion is valid from 22 January to 28 February 2018 from Monday to Sunday and especially just for our loyal supporters, we will also be giving you 25% savings on all other à la carte dishes for lunch on weekdays.

Locals and holidaymakers will be pleased to know that while most restaurants will be closed during the Lunar New Year, 10 at Claymore will be operating as per normal—and with a bigger and better menu comprising fresh seafood on ice, a divine dessert spread as well as an array of delicious international and Chinese New Year dishes. Now, have we got your attention yet?

STEAMED COD IN SUPERIOR SOY SAUCE

Fish is often associated with wealth and abundance, which is why it is not uncommon to see fish dishes in Chinese New Year reunion meals.

Cooked and served whole, the colossal fillet of Cod is definitely one dish you should look forward to at the dinner buffet. Perfectly steamed, the fish remains delicately moist. Topped with a savoury-sweet soy sauce and garnished with a mixture of mushrooms, wolfberries and chai po (preserved turnips), we simply loved how the silky meat practically melted in our mouths.

BRAISED PORK BELLY

One of our favourites on this year’s menu is the Braised Pork Belly. Braised over a low flame for a considerable amount of time in a thick and dark soy-based sauce, the pork belly achieves pull-apart tenderness.

Boasting a plentitude of flavours from savoury, sweet and subtly spiced, this is a sure-fire winner that we guarantee you will enjoy. The meat literally melts in your mouth while the gelatine-like layer of fat adds another dimension of texture and flavour. Eaten with their charcoal bun, there really is nothing that can beat this.

EIGHT TREASURE LOTUS LEAF BROWN RICE

If you are a fan of bold flavours, we highly recommend trying the Eight Treasure Lotus Leaf Brown Rice: a traditional Chinese New Year dish.

Steamed in a massive lotus leaf, the brown rice was infused with the lotus flavour that made it incredibly fragrant. The assortment of Chinese sausages and waxed duck provided more depth and savoury taste to the dish.

DRIED OYSTER WITH FATT CHOY

For those unfamiliar with Chinese delicacies, one of the few oriental classics that is eaten almost exclusively during Chinese New Year—and one that you can look forward to on the buffet line—is fatt choy, which for the uninitiated, is basically a braised vegetable dish that typically comprises black moss (fatt choy) and dried oysters (ho see).

The name ‘Ho See Fatt Choy’ itself means to prosper in wealth in Cantonese, which is why this dish is commonly served as a symbol of good fortune at many restaurants and households.

Braised in soy and oyster sauce, the ingredients were exceptionally soft and tender.

CRABMEAT SOUP

Conceptually similar to shark fin soup, this Crabmeat Soup and Superior Fish Maw is a hearty soup to look out for in the buffet line-up.

Cooked with pumpkins and carrots—which explains the soup’s yellowish hue—this tasty soup boasts savoury and subtly sweet qualities. Expect to find premium ingredients such as crab meat, fish lips and for good measure, scallops as well.

NIAN GAO

The Sticky Rice Cake—otherwise known as nian gao in Mandarin—is an oriental sweet treat that Chinese people eat every Chinese New Year. This glutinous rice-based cake is commonly deep-fried with an egg wash (much like French toast) and the end result is an incredibly chewy cake encased in a golden crisp.

At 10 at Claymore, the chefs turn it up a notch by sandwiching the Nian Gao between a layer of regular sweet potato and purple sweet potato, to which the layered dish is battered and fried to golden perfection. Pleasantly crisp and mildly sweet, this makes for a pretty spot-on dessert item.

PROSPERITY PACIFIC YUSHENG

Keeping with the tradition of ushering in the Lunar New Year with a prosperity toss, 10 at Claymore’s Prosperity Pacific Lo Hei makes for a perfect entrée with its bed of fresh julienned carrots, radish, lettuce, cucumber and pomelo. A sweet plum sauce is drizzled over the “Chinese salad” and chunks of crispy fish skin topped the dish for a medley of flavours and textures.

Every table is entitled to a complimentary serving of the Prosperity Pacific Lo Hei for both lunch and dinner with servings tailored to your party of family and friends.

BOSTON LOBSTER ON ICE

Regulars to 10 at Claymore will always look out for the Boston Lobster on Ice. Now, who can resist unlimited fresh Boston lobsters?

CANTONESE ROAST DELIGHTS & MORE

Besides Chinese New Year dishes, there is also a mouth-watering selection of Asian and Western delights to be had at the dinner buffet line-up. We are talking about authentic Chinese roast meats, fresh seafood on ice, the highly acclaimed Baked Oysters in Chillies and even our all-time-guilty-pleasure, prosciutto.

These items are on rotation and are subjected to the change and availability of seasonal produce but the quality remains consistent throughout.

À LA CARTE SET LUNCHES

Diners will get to enjoy weekday à la carte set lunches (S$28++ per adult) that comprise the Steamed Lotus ‘Lap Mei’ Brown Rice, Double Boiled Golden Fishmaw Crabmeat Broth as well as one main dish of which you have the option to choose out of a selection of 3.

Take your pick from the Traditional Steamed Cod Fish with Chicken Shredded Black Fungus, Braised Pork Belly ‘Dong Po Rou’ with Bun or Oven Roasted Chicken with Fragrant Garlic Almonds. But before your meal commences, you will first have the customary lo hei or prosperity toss that comes complimentary for each table regardless of the number of guests.

Don’t forget to quote ‘LIC-CNY’ to enjoy this all-you-can-eat indulgent feast at S$42++ for two for the à la carte set lunch and S$108++ for two for the dinner buffet. This exclusive promotion is valid from 22 January to 28 February 2018 from Monday to Sunday, and especially just for our loyal supporters, we will also be giving you 25% savings on all other à la carte dishes for lunch on weekdays.

For dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

**Not valid on any special occasions, the eve of public holidays or on public holidays.
**Not valid on Chinese New Year Eve, Chinese New Year Day 1 & 2.
**Not valid for any Lunch Buffets.
**Blackout and closed-out dates do apply.
**Not valid with any credit card discounts and promotions or any on-going promotions.
**Reservations are required and subject to availability.
**The hotel reserves the right to amend the promotional details without prior notice.
**The hotel reserves the right to change its seasonal items without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

Dinner Buffet
22 January to 28 February 2018 (Mon to Sun)
6pm – 10.30pm: S$72++ (Adult), S$36++ (Child)

10 at Claymore
Pan Pacific Orchard, Singapore
10 Claymore Road
Tel: +65 6831 6686
Daily: 6pm – 10.30pm
Lunch 12.00pm to 2.30pm
Dinner 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.