To usher in the year of the Dragon in 2012, Marina Mandarin Singapore’s Peach Blossoms has reopened its doors after a SGD1million makeover. 22 Dec 2011 | By James Chen To usher in the year of the Dragon in 2012, Marina Mandarin Singapore’s Peach Blossoms has reopened its doors after a SGD1million makeover to welcome a brand new menu, including a Chinese New Year Spread to win new fans as well as make its regular diners fall in love with Cantonese cuisine all over again. Its newly appointed Chef, Chan Shun Wong, from Hong Kong will stay true to preparing authentic Cantonese food that the restaurant is best known for but intends to take the menu to greater heights by adding a modern twist to some of his creations. Some examples include his signature dish the Double-Boiled Almond Soup with Fish Maw that uses ground fresh almond instead of almond essence, and Stir-Fried Wagyu Beef Cubes with Black Pepper and Longans. The Chinese New Year menu which has been created to usher in the Year of the Dragon, Chef Chan has thrown in a few surprises, too, replacing the sweet and sour tastes of salmon with a bold combination of Charcoal-grilled Wagyu Beef with Hong Kong-style Sesame Dressing, essentially making it a beef yu sheng dish, which is succulent yet refreshing with each bite. Originating from Hong Kong, the Peach Blossoms Abalone Treasures Pot or Pen Cai in Chinese is a treasure trove of auspicious ingredients, eaten layer after layer from top to bottom as a symbol of family reunion and auspiciousness. The Treasure Pot includes 10-head quality whole abalones, fish maw, quails, sea cucumber, dried scallops, marinated soya chicken, roast duck, roast pork, deep-fried live prawns, flower mushrooms, black moss, abalone mushrooms, radish, lotus root, baby corns, pig’s tongue and fried bean curd skin. The regular sized pot is priced at $248++ and serves up to six persons and $398++ for up to 10. As next year is the year of the Dragon, Chef Chan has incorporated lobster, as the star ingredient in some dishes. Available in both the dine-in and takeaway menus, be sure to satiate your appetite with the newly created Lobster Yu Sheng, Steamed Lobster with Superior Soya Sauce and Baked Lobster with Sliced Garlic and White Truffle Oil. For a sweet ending to the Chinese New Year spread, try the Water Chestnut Cake with Osmanthus. Chilled and served, the subtle sweetness of the Osmanthus flower is lightly paired with the inimitable taste of chestnut. Another favourite is the Red Dates Cake. Red dates, better known for its rejuvenating properties, is now prepared with the richness and familiar taste of coconut milk. The newly renovated Peach Blossoms has expanded its seating capacity from 170 to 180. Its four private dining rooms have undergone facelifts, and diners at these rooms will be presented with a selection of up to 11 premium teas, ranging from Lion’s Peak Green Tea to Yellow Treasure Flower Tea, before the start of each meal. No different is The Chef’s Table or the main private dining room which is decked with show plates, intricate rosewood furniture and seats up to 14. To enhance the dining experience, the room is equipped with a personal bar to better entertain guests, too. “Peach Blossoms has been a mainstay of the hotel and it is only fitting, that we put a modern twist to the Chinese New Year menu as we usher in the year of the dragon,” says Marina Mandarin’s General Manager, Mr. Kurt O. Wehinger. The Chinese New Year menu, including orders for take away starts from 16th January right up till 6th February 2012. Top Headlines Hotel Marina Mandarin Singapore Disqus Login Add New Comment Showing 0 comments M Subscribe by email S RSS blog comments powered by Disqus Current Issue 8 November 2011 Read eBook Subscribe Follow Us Twitter Facebook Advertisement Advertisement

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