From 21 January 2013 till 24 February 2013, experience oriental fares in a cosy family restaurant that prides itself on bringing creative and inventive dishes to the masses. Excite your taste buds with bold new gastronomic fusions from Park Palace as traditional dishes are infused with a contemporary touch in their offer of various Chinese New Year festive menus.
An artfully arranged dining setting welcomed us into this nostalgic dining house of feasting haven. The detailed arrangement of the table demonstrated the conscientious efforts invested to ensure that all guests were treated to not only delightful cuisine but also a oriental and customary setting to enjoy their festive meal.
Golden Shunde Yellowtail Yu Sheng ($88.00)
Of course, no reunion dinner is complete without the usual “Lo-Hei”. A signature celebratory item during Chinese New Year, Park Palace’s rendition this year has varied from what the restaurant used to offer. The Golden Shunde Yellowtail Yu Sheng featured a twist in the dish, instead of the usual medley of shredded vegetables commonly found everywhere, deep fried vermicelli was used in its place. This crispy substitute was well accompanied by the yellowtail fish that was fresh and smooth, and the other constituents as well- all that took away the monotony of the main ingredient. I must say that the highly regarded appetizer did a fair job as the opener to whet our appetite. Being a fresh culinary expression, adventurous foodies looking for a different experience might wish to consider this version among the extensive variety of “Lo-Hei”.
Imperial Suckling Pig (First course, $238.00)
Considered a key item in most restaurants’ Chinese New Year menu, up next was the Imperial Suckling Pig that was served in two separate courses. Traditionally, the suckling pig is used to signify the importance of special occasions. It leaves little to wonder why the quality of this recipe is ensured through Park Palace’s in-house chefs’ careful attention in its marination. Nicely roasted to a delicate crisp that crumbled upon bite, the Imperial Suckling Pig was paired with the Chinese Flat Mantou that proved a good match, we took pleasure in the differing textural dimensions of crisp, fatty and chewiness. A delicacy that requires arduous hours in preparation for maximised flavor, guests are advised to call 24 hours in advance.
Imperial Suckling Pig – Ovenbaked with Lemongrass (Second course)
Adopting an unusual approach, Park Palace decided against the conventional noodle and pork combination this year. In its place, the remainder of the Imperial Suckling Pig was presented well cut and upfront. Well scented with with an intense fragrant layer of lemongrass, it flaunted a pleasant floral that thrilled our taste buds. A well thought out flavor, it was nicely charred on the outsides, both juicy and fatty on the insides and boasted palatable savoury. Uncannily aromatic and delightful on the palate, it was undoubtedly one worth sinning for.
Golden Happiness Crispy Garoupa
A lightly battered fish, the meticulously designed and prepared Golden Happiness Crispy Garoupa was the third in this seven course meal. Showcasing top-notch dedication in preparation, from skewering the fish to deep frying to a golden tan, the flesh is tender and not oily at all, that is why we would opine that this would be a hit with the older folk. The savoury profile of the delicacy went a notch up when we paired our servings with the plum sauce provided alongside as the zingy flavour added much excitement . Finding familiarity in the sweet and sour coupling of taste, this was definitely one of our favourites.
Chinese New Year Flambé Pen Cai ($268.00++ for 6 pax, $428.00++ for 10 pax)
Apart from being treated to a delightful meal, we were also treated to an exciting table side display. William Lim, the executive chef demonstrated culinary aptitude blanketing the Chinese New Year Flambé Pen Cai with a beautiful liqueur invoked glaze.
Cooked in a full flavored broth with the addition of XO liquor providing an aromatic touch, the humongous pot comprising of an array of extravagant ingredients such as large abalone slices, succulent scallops, fresh prawns, delectable roast pork & duck, lotus root, brocoli, gingko nuts, black fungus, premium and chewy black mushrooms, sea cucumber, sea perch fillet and many others. The servings and quality of the constituents portrayed the sincerity of the restaurant and the culinary team behind the preparation of the highly regarded festive dish. After having our fill, we nodded our head in agreement that this is recommended.
Auspicious Glutinous Rice with Foie Gras and Preserved Meat
Presenting a match of East meets West style, the chefs at Park Palace put up a decent experiment with the introduction of the Auspicious Glutinous Rice with Foie Gras and Preserved Meat. The dish brought back nostalgia of the gratifying Rice Dumplings one would have during the Dragon Boat Festival, just that it was a much more expensive and unique rendition. Pan-seared at the base, the insides of the dumpling unveiled a comforting mix of preserved meat. However, some might find this a little bit too heavy if followed immediately after the Prosperity Flambé Pen Cai.
Steamed Mini Pumpkin Dumpling with Green Bean Paste
Our attention was drawn to the exquisite presentation of the pastries when our waiter lifted the cover, and I noticed that a few from the fairer sex gasped in surprise on how remarkably ‘adorable’ they looked. The Steamed Mini Pumpkin Dumpling with Green Bean Paste had me sold on its natural sweetness and taste of green bean. A light yet fragrant finale, it was indeed a nice and simple way to pull the curtains on what had been a riveting dining adventure.
While some might see fit to splurge during such festive occasions, Park Palace affords the venue for a luxurious new year dining experience without being too harsh on the wallet. The relaxed and homely atmosphere that was so endearing definitely reminds one of the true meaning of Chinese New Year – family while the conscientious effort put in by both the culinary and service teams made the entire experience at the restaurant very much memorable and worthy for return visits.
There are various Chinese New Year Set menus available at Park Palace from 21 Jan 2013 till 24 Feb 2013. For the Golden Treasures Set Menu available from 21 Jan 2013 till 24 Feb 2013, prices range from $288.00++ for four persons, $$438++ per table for six persons and $588.00++ for a table of eight persons. The Joyous Celebrations Set Menu is set at a cost of $788.00++ per table of 10.The Auspicious Celebrations Set Menu is set at a cost of $1088.00++ per table of 10 while the Prosperity and Fortune Set Menu is set at a price of $1288.00++. Orders must be made at least 1 day in advance for the Heights of Success Lunar New year Set Menu that is set at a price of $1688.00++ for a table of 10 persons and the Feasts of Abundance Set Menu at a price of $2388.00++ for a table of 10 persons. For the Prosperity Pen Cai Dinner available only on 9 Feb 2013, the price is set at $838.00++ per table of 10 persons. For more information, please contact the restaurant for details.
As part of our collaboration with Park Palace, reserve a table of 10 pax and above via email or phone to be entitled to a complimentary bottle of house red wine. Readers only need to mention the promotional code – “The Food Nomads” to receive this offer. Not only that, between 21 January 2013 and 7 February 2013, enjoy 20% early bird discount on lunar new year set menu and a-la carte items.
Many thanks to Ms Jean Ng from Grand Park Cityhall for the kind invitation.
Mezzanine Level, Grand Park City Hall
10 Coleman Street
Contact Number: 6432 5543
Mondays to Sundays, 11.30am till 2.30pm and 6.30pm till 10.30pm
Jay T. and Jasper N.