A Chinese New Year Reunion Dinner Buffet at The Line Your Family Will Love
With the arrival of Chinese New Year 2018, the thought of endless pineapple tarts, Ferrero Rocher chocolates, and the assortment of titbits is something that makes all our mouths water. Snacks aside, it has always been a tradition to have a sumptuous reunion dinner — the most important get-together meal of the year — with your loved ones, which usually falls on the eve of Chinese New Year.
Master Chef Steven Ng / Image Credit: Shangri-La Hotel, Singapore
With more than 30 years of culinary experience, Master Chef Steven Ng recognises the importance of reunion dinners and has created 2 brand new Cantonese dinner buffet menus for Canton Fair at The Line.
The menus rotate on a weekly basis, and are only available from 12 January to 28 February 2018. Expect dishes that have never been served before at the restaurant, and we are pretty sure even your grandparents will love the cuisine line-up!
Chef’s Signature 12 Hours Slow Cooked Brisket / Image Credit: Shangri-La Hotel, Singapore
Chef Steven uses premium Australian beef brisket for his signature 12 Hours Slow Cooked Brisket, and the result is a melt-in-your mouth texture — the hallmark of good quality brisket.
Chef’s Signature Braised Pork Knuckle / Image Credit: Shangri-La Hotel, Singapore
Another main dish to look forward to is the Braised Pork Knuckle, a Chinese New Year favourite that represents wealth and prosperity.
Chef’s Signature Abalone Fried Rice / Image Credit: Shangri-La Hotel, Singapore
If you’re going for something substantial, don’t miss the Abalone Fried Rice, a signature dish by Chef Steven that uses a generous serving of abalones and Char Siew. It is the first dish created by Chef Steven, early in his career while he was working in Hong Kong.
“The hotel owner came to the kitchen to look for me, to tell me that he loves my dish (Abalone Fried Rice). Till today, it remains as my signature dish.”
For The Seafood Lovers
Pan Fried Fresh Scallops Combo With Marinated Sliced Conch And King Oyster Mushrooms,
Ginger And Spring Onions / Image Credit: Shangri-La Hotel, Singapore
The Pan Fried Fresh Scallops Combo With Marinated Sliced Conch And King Oyster Mushrooms, Ginger And Spring Onions is an exquisite cold platter that uses fresh scallops from Hokkaido, pan-fried to perfection. Paired with flavourful marinated sliced conch and king oyster mushrooms, this platter is the perfect start to a yummy evening.
Suckling Pig With Pan Fried Foie Gras, Pearl Abalone And Seaweed / Image Credit: Shangri-La Hotel, Singapore
The best marriage of land and sea goes to Suckling Pig With Pan Fried Foie Gras, Pearl Abalone And Seaweed, a dish that is crispy, juicy, and creamy all at once. The fresh bite of the pearl abalone is indeed something to look out for!
Don’t miss out on the Braised Fish Maw With Shredded Abalone, Sea Cucumber And Conpoy Soup, a starchy broth made with dried scallops and various premium seafood.
In contrast to the heavy broth of the braised fish maw, the Double Boiled Abalone With Cordycep Flower And Chicken Soup is a lighter, and served with tender double boiled abalone. The Cordycep flower adds a subtle, sweet mushroom flavour to the already delicious chicken soup.
Chef’s Signature Salty Lemon Steamed Seabass / Image Credit: Shangri-La Hotel, Singapore
No Chinese New Year menu will be complete without fish, which symbolises good fortune and good health for the new year. Chef Steven’s signature Salty Lemon Steamed Seabass is a dish close to his heart — the recipe was passed down to him by his father. Salty Lemon is a classic Hong Kong flavour in New Territories East, Hong Kong, where Chef Steven grew up.
Check out the myriad of Cantonese cuisines in the video below!
For The Discerning Palate
Can’t make up your mind on whether you should have seafood or meat? How about both?
Chef Steven marries the best that the land and sea has to offer and takes “Surf And Turf” to a whole new level.
The Lobster And Tomato Salad With Roasted Suckling Pig uses fresh lobsters that have been cooked to perfection, paired with succulent roasted suckling pig for an extremely satisfying appetizer.
Image Credit: Shangri-La Hotel, Singapore
Follow through your gastronomical journey and be spoilt silly with three different types of Braised Bird’s Nest made with premium Indonesian Bird’s Nest.
Choose from Crab Meat And Roe, Lobster and Nameko Mushrooms, or Black Chicken And Cinnamon.
“Braised Bird’s Nest has a more concentrated flavour, that allows you to taste all the ingredients together when you eat it,” said Chef Steven.
Looking for something lighter on the palate? Opt for the Double Boiled Bird’s Nest With Black Chicken And Cinnamon. Chef Steven recommends that you try the clear broth first before tasting the rest of the ingredients.
Usher In The New Year — Shangri-La Style
Image Credit: Shangri-La Hotel, Singapore