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Lunar New Year Lo Hei @ Park Palace (樂宮) Restaurant, Grand Park City Hall Hotel

Lunar New Year Lo Hei @ Park Palace (樂宮) Restaurant, Grand Park City Hall Hotel

This Chinese New Year Lo Hei at Park Palace (樂宮) Restaurant, Grand Park City Hall on 12 January is my first Chinese New Year lo hei for the year 2013. Every year, I count around 14 to 20 sessions of lo hei because of my line of work in the media industry.

Lovely table set-up

Lovely table set-up

Prosperity Mandarin oranges

Prosperity Mandarin oranges

Golden Shunde Yellowtail Yu Sheng, cut to coin-like shapes

Golden Shunde Yellowtail raw fish meat, cut to coin-like shapes

Premium Golden Shunde Yu Sheng. A delicacy hailing from Shunde – a river town in Guangdong, China.

Premium Golden Shunde Yu Sheng. A delicacy hailing from Shunde – a river town in Guangdong, China

Adding in the most important ingredient, the Yu Sheng

Adding in the most important ingredient, the raw fish

Tossing for a year of good luck and prosperity ahead

Tossing for a year of good luck and prosperity ahead

Imperial Suckling Pig

Imperial Suckling Pig

Absolutely dig the crispy skin

Absolutely dig the crispy skin

Golden Happiness Crispy Garoupa

Golden Happiness Crispy Garoupa

Pouring in the sweet and sour sauce for the fish

Pouring in the special sweet and sour sauce for the fish

Chef demonstration for the artful preparation of the Chinese New Year Flambé Pen Cai

Chef demonstration for the artful preparation of the Chinese New Year Flambé Pen Cai

Here’s the beautiful preparation process which I captured on video:

Look how beautiful the Pen Cai is

Look how beautiful the Pen Cai is

Close-up of the mouth-watering pot of culinary treasures

Close-up of the mouth-watering pot of culinary treasures

Dividing into individual portions

Dividing into individual portions

My first serving of Pen Cai (I had a total of three servings)

My first serving of Pen Cai (I had a total of three servings)

The remaining suckling pig from the first course is now served as a second course, oven baked with lemongrass

The remaining suckling pig from the first course is now served as a second course, oven baked with lemongrass

An east-west fusion dish - Auspicious glutinous rice with Foie Gras and preserved meat

An east-west fusion dish – Auspicious glutinous rice with Foie Gras and preserved meat

Close-up of the Foie Gras

Close-up of the Foie Gras

Steamed Mini Pumpkin Dumpling with Green Bean Paste

Steamed Mini Pumpkin Dumpling with Green Bean Paste

Bite-size pumpkin

Bite-size pumpkin

Green bean paste inside

Green bean paste inside

The chefs behind all the wonderful dishes we sampled

The chefs behind all the wonderful dishes we sampled

Ain’ the food glorious to look at? The presentation was really beautiful for all the dishes, particularly the way the Flambé Pen Cai was brought out and prepared in front of us and how the suckling pig was presented as two different dishes at the beginning and the end of the meal.

The coin-shaped Shunde yellowtail Yu Sheng was lovely. The fish is soft and clean-tasting, blending well with the rest of the veggies. I find the lemon grass flavour to the second suckling pig very refreshing and interesting. The Foie Gras with glutinous rice came as a pleasant east-meets-west surprise too.

The Chinese New Year Set Menus at Park Palace Restaurant is available for different number of pax, budget and dish options:
$78++ per person (max two persons)
$288++ for four persons
$438++ for six persons
$588++ for eight persons
$788++ to S$2388++* for 10 persons

If you book now via the Grand Park City Hall website and dine in from 21 Jan – 7 Feb 2013, you get to enjoy 20% off the Lunar New Year Set Menus or à la carte. Find out more via their official website.

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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