Herald in CNY with Delicious Feast at Park Hotel Clarke Quay

Author: Alex Chua

Christmas and the new year celeb (hello 2019!) just zoom us by and before you know it its CNY again. If you’re totally unprepared or just wanting to amp up the festivity with gastronomic delight, then you might want to book Park Hotel Clark Quay’s 6-course Harmony Menu ($378++ per table of 4-5 pax) or 8-course Ultimate Success Menu ($658++ per table of 9-10 pax). You won’t regret it. Here’s a glimpse of what you will be getting.

Yu Sheng – the only dish that requires us to bottoms up and splatter around with chopsticks while chanting auspicious words. The Auspicious Abundance Yu Sheng contains flown-in yabbies (lobsters) which are easy to pop into the mouth. The dry-cured Jinhua ham is something not to be wasted after the rowdy tossing because, besides the appealing ruby color, it’s just so tasty.





When this dish is presented someone murmured ‘oh this is the Fa Guo Piao Xiang ah’. Usually I don’t take Yam Ring due to personal preference but this one I would. Encased within the Stir-fried Seafood with XO Sauce in Crispy Yam Basket contains succulent ocean delicacies such as squid, scallop and prawn. But what’s amazing is the yam basket – so crispy its like munching into nicely just-fried chips. Quite a memorable dish I must say.





While the fish head is a little bit daunting to look at, I wouldn’t want to skip this Steamed Red Garoupa with Jinhua Ham. The precious ham are inserted into each evenly sliced section of the fish meat, giving it an extra oomph. Who knew fish and pork go so well together.





If you want to huat (be prosperous) for the new year you must eat this. My favourite dish in the menu, the Money Bag contains generous amount of tender Jinhua ham full of juiciness which explodes into your mouth. The broccoli, which are soaked in the delicious broth, are distinctively crunchy and inviting. I adore the mouthfeels.





The feast ended with Chilled Coconut Pudding for dessert. Deceptively plain and simple, this light, cooling dish balances different level of sweetness pretty artfully. Yes I am bias because I love anything coconut.
Overall, Chef James Wong does an excellent job serving dish after dish of memorable deliciousness. While the spotlight falls onto the Jinhua ham (half of the dishes contain this savoury wonder from Zhejiang), it weaves in and accentuates the dishes without being overwhelming.

Park Hotel Clarke Quay
1 Unity Street, Singapore 237983