For this Chinese New Year, Park Hotel Clarke Quay is set to delight guests with reunion menus starting from $338++ per table of 6-courses for 4 to 5 persons, and all the way to $628++ per table of 8-courses for 9 to 10 persons! All diners will also receive free-flow red date tea and soft drinks, and a Chinese New Year Carrier Bag with Red Packets and Mandarin Oranges. Though the hotel does not have a dedicated Chinese restaurant, the team has transformed its various function rooms into dining spaces to celebrate the New Year.
The food is specially prepared by the kitchen team, with an assortment of traditional delights to items of contemporary note. If you are seeking an affordable, value-for-money reunion dinner option in town, Park Hotel Clarke Quay could be the place for you!
As with what is almost tradition for this festive season, start off with a portion of the set menu’s Prosperity Tuna Yu Sheng Platter. Alternatively, add on additional premium ingredients to transform that Yu Sheng Platter into the Ultimate Success Premium Abalone Yu Sheng. Decked in celebratory layers of purple cabbage, radish, shimeji and enoki mushrooms, lycium leaves, yellow chives and carrots, this is one fortune salad that is rich in flavour, colour, and of course, the decadent gold-dusted abalone. Tangy, sweet, crunchy, and refreshing, this was one dish rich in variety and symbolism!
The next traditional must-have is the Superior Braised Shark’s Fin Soup with Crab Meat and Homemade Stuffed Crab Claw. The soup was savoury and rich, well thickened for that glossy and luscious feel. The Shark’s Fin is a traditional choice for many, but if alternatives are preferred, do make your request known to the hotel beforehand!
While traditional menus would have Crispy Skin Chicken served with a side of salt pepper dip, the chefs here have taken an innovative approach in rethinking the dish together with a Fresh Button Mushroom Cream Sauce. The dish does not score high on presentation marks, and its attempt at flavour tends to be a touch messy.
A worthy dish that followed was the Steamed Red Garoupa with Fresh Asparagus Roll in Superior Light Soy Sauce. Though the garoupa was a little tough, I was impressed with the superior light soy sauce that made all the difference in the dish. Perfect with rice, and symbolic of prosperity to come!
My favourite dish for the night had to go to the Stir-fried King Topshell with Chinese Greens. It was a treat seeing topshell this big, with each chunk almost resembling a decadent slice of abalone. I loved the braising abalone-infused sauce that added all the more to the flavour; the greens were also a visual delight!
The next innovation for the night was the Tiger Prawn Toast. Prawn meat, minced, seasoned and stuffed back into the shell is topped with bread before a quick deep-fry and a garnish of tomato salsa. Unique, and definitely not something you see often in Chinese New Year menus!
The staple for the night was the Fragrant Egg- White Fried Rice.
Mango Peach Jelly for dessert
The set menu options at Park Hotel Clarke Quay are certainly decently priced with an innovative flair found in various dishes. Though the chef’s strength is still clearly in the traditional offerings, I would say that the starting price of $338++ for a table of 4-5 persons makes dining at the hotel a considerable option this Lunar New Year. Guests interested have three dining sessions to choose from: noon, 6pm and 830pm and the menu will be available from 8 February to 2 March 2018!
Thank you Park Hotel Clarke Quay for the invitation
Park Hotel Clarke Quay
1 Unity Street
Reservations: 6593 8888
Chinese New Year Menu is available 8 February to 2 March 2018
Success Menu: $338++ for 6 courses (4 to 5 persons)
Harmony Menu: $518++ for 7 courses (6 to 7 persons)
Fortune Menu: $598++ for 8 courses (7 to 8 persons)
Prosperity Menu: $628++ for 8 courses (9 to 10 persons)