[Review] Peninsula Excelsior Singapore’s Chinese New Year Prosperity Menus, Priced from S$688++ for 6 Pax

The Peninsula Excelsior Singapore, a Wyndham Hotel, is ushering in the Year of the Snake with a series of curated Prosperity Menus. Available from 6 January to 12 February, 2025, these menus are designed for groups ranging from six to ten diners, featuring traditional Chinese New Year (CNY) delicacies with contemporary culinary techniques.

Admittedly, I have not been to the hotel for some time and was pleasantly surprised to see that the interior has undergone a facelift and look much more modern now. When I was working at migme whereby our office was at Peninsula Plaza, the Peninsula Excelsior Singapore was our default go-to place for CNY lohei feasts and I recall the food was pretty good.

I was invited to a lunch tasting last week to try out a selection of signature dishes from their CNY menus such as the following:

Everlasting Prosperity “Yu Sheng” with Smoked Salmon and Crispy Fish Skin (风生水起 鸿运捞鱼生): A vibrant and auspicious starter, this Yu Sheng combines fresh smoked salmon with crispy fish skin, accompanied by a medley of finely shredded vegetables and traditional condiments. The dish is designed for the customary lohei toss, symbolising prosperity and good fortune for the coming year.

Fish Maw Soup with Crab Meat and Conpoy (佳景齐捞起 蟹肉瑶柱鱼鳔羹): This luxurious soup features premium fish maw, succulent crab meat, and conpoy (dried scallops) simmered into a rich broth. Nourishing and perfect for the recent rainy days in Singapore.

Steamed Ginseng Chicken (喜鹊报佳音 人参鸡): The chicken is infused with the subtle bitterness of ginseng, steamed to tender perfection. This dish not only delights the palate but also offers health benefits traditionally associated with ginseng.

Steamed Marble Goby with Superior Soya Sauce (年年皆有鱼 清蒸顺壳鱼): The marble goby, known for its delicate flesh, is steamed and drizzled with a superior soya sauce, enhancing its natural sweetness.

Baked Prawn with Butter Milk and Pumpkin Puree (嘻哈齐欢笑 奶油焗大虾): Succulent prawns are baked with a creamy buttermilk sauce and complemented by a smooth pumpkin puree, creating a delightful balance of savoury and sweet flavours. This was my favourite dish for the day as it is different from the usual CNY fares, offering something delightfully modern.

Braised Abalone with Chinese Mushroom and Broccoli (心想又事成 鲍鱼冬菇西兰花): This CNY classic dish features tender abalone and earthy Chinese mushrooms braised together, served alongside crisp broccoli. It represents wealth and prosperity, making it a fitting choice for the festive season.

Fried Fragrant Rice Wrapped in Lotus Leaf (五谷庆丰收 谷香荷叶饭): Aromatic fried rice, enriched with assorted ingredients, is encased in a lotus leaf and steamed, imparting a subtle floral fragrance to the dish. It is a comforting staple to wrap up the feast and ensures everyone goes home with a fully stomach.

Chilled Mango Cream with Aloe Vera, Strawberry, and Pearl Sago (珠光耀宝气 芦荟杨枝甘露): A refreshing dessert featuring smooth mango cream, accented with aloe vera, fresh strawberries, and pearl sago. This sweet treat provides a delightful conclusion to the meal.

Overall, the food is still as good as I remember from several years ago. The hotel is at a very convenient location within walking distance from City Hall MRT station and in the city centre.

Reservations and Contact Information

The Prosperity Menus are available for both lunch and dinner from 6 January 6 to 12 February, 2025, excluding 28 January, which is reserved exclusively for Reunion Dinner menus. Prices start at S$688++ for six persons. For reservations, guests can contact the hotel at +65 6416 1022 or via email at christopher.yeo@wyndhamsingapore.com.

For more information on the Chinese New Year promotions and to view the full range of Prosperity Menus, visit the official website.