Usher in the Year of the Dragon and soaring success with a feast at Jade CNY 2024, The Fullerton Hotel Singapore, served from 22 January to 25 February 2024. Chinese Executive Chef Leong Chee Yeng says, “Magnificent, wise, and powerful, these inspiring qualities of the legendary Dragon reveal themselves in this year’s specialties, with a focus on bold flavours and the finest ingredients, intertwined with refined and elegant touches.
The quintessential starter is the Premium Dragon Dance Yu Sheng, meticulously arranged to depict a traditional dragon dance with a captivatingly intricate dragon, complete with the ‘Pearl of Wisdom’. Elevated by fresh abalone marinated in rose wine, king prawn, and Norwegian smoked salmon, it is served with shallot oil and kumquat dressing, achieving a balance of rich and refreshing flavours. Signature house- made champagne jelly ‘gold cubes’ lend a glistening, luxurious finish befitting the celebration.
The Gold Rush Dragon Yu Sheng makes a strong impression too, presented alongside a hand-drawn dragon and a Chinese calligraphy greeting written using cinnamon powder—a signature finishing touch by Chef Leong.
The Premium Dragon Dance Yu Sheng is priced at S$988* with a minimum three-day advance order. The Gold Rush Dragon Yu Sheng is available in three portion sizes, priced from S$78* for the small portion. Both versions are served with Norwegian smoked salmon.
For larger groups, the Premium Braised Pen Cai (minimum five persons, S$118* per person) brims with a lavish bounty: six-head South African whole abalone, diced giant grouper, fish maw, sea cucumber, dried scallop, braised whole pork knuckle, dried oyster, flower mushroom, diced chicken, prawn, fresh bean curd stick, yam, lotus root, Chinese cabbage, leek, chestnut and pork tendon. A one-day advance order is required.
No traditional Lunar New Year feast is complete without fresh seafood. For starters, Chef Leong’s Deep- fried ‘Swiftlet Nest’ Hokkaido Scallop with Spiced Salted Egg Yolk (S$16* per piece) is a moreish combination of juicy Hokkaido scallop encased within a beautifully crisp batter ‘nest’.
The feast continues with an indulgent main course of Sautéed Sliced Dragon-Tiger Grouper with Foie Gras and Teochew Black Olive and Stir-fried Australian Lobster with Silken Egg and Tomato Sauce, an elevated take on the classic comfort dish. A perennial favourite, the Sweet and Sour Prawns get a Lunar New Year upgrade with red dragon fruit for a vibrant hue. Wrap up your feast with the auspicious Dragon Beard Noodles with Braised Minced Meat Sauce for luck and longevity.
Visit www.fullertonhotels.com/dining or email [email protected] for reservations or enquiries. Prices subject to service charge and prevailing government taxes.
Celebratory Buffets, Brunches and Reunion Dinners
Town Restaurant at The Fullerton Hotel Singapore will be serving a free-flowing Lunar New Year Lunch Buffet daily. Highlights include Szechuan pepper smoked salmon, and slow-braised duck with Chinese mushroom and chestnut.
A veritable feast awaits at the Sunday Brunch and Dinner Buffet, with highlights like snow crab legs on ice and roasted duck. For dessert, the line-up includes symbolic staples like ‘koi fish’ jelly, Eight Treasures pineapple entremets, peanut and sesame glutinous rice balls served in warm red bean soup, and more. On the eve and first three days of New Year, diners can also ‘lohei’ with smoked salmon Yu Sheng served to each table.
At The Fullerton Bay Hotel Singapore, an elegant six-course Reunion Dinner will be served beneath The Clifford Pier’s historic arches. The communal-style feast begins on an auspicious note with the Double Blessings Yu Sheng ‘lohei’, featuring smoked salmon and Hokkaido scallops, followed by celebratory Chinese dishes like double-boiled chicken broth with baby abalone and fish maw, sea cucumber with ‘fa cai’ moss, braised pork belly with golden mantou, and more. The meal concludes sweetly with a dessert buffet, including red date and dried longan jelly, mandarin orange cheesecake, mango pomelo panna cotta, and classic goodies.
For a less conventional celebration, La Brasserie will put a French spin on Chinese ingredients in its four- course Le Festin Lunaire Set Dinner, beginning with a tantalising appetiser of king salmon paired with mandarin, puffed rice and ginger marmalade.
Throughout the month of February, diners can also reunite for the Lunar Libations Champagne Brunch, with dishes like Boston lobster on ice, a live Yu Sheng station with poached Hokkaido scallops, cured salmon and ikura, as well as freshly carved meats like Angus prime rib.
Lunar New Year Afternoon Tea
Crafted for leisurely reunions, Lunar New Year-themed Afternoon Tea will be served at The Courtyard in The Fullerton Hotel Singapore and The Landing Point in The Fullerton Bay Hotel Singapore. Staying true to the ritual, each set will be served with freshly baked scones, clotted cream and jam, alongside a premium beverage selection from TWG Tea and Bacha Coffee. For a touch of celebratory sparkle, guests will also be treated to a complimentary glass of sparkling tea.
At The Courtyard, the Lunar Traditions Afternoon Tea is an ode to tradition with symbolic treats like the coconut golden pineapple dome and mandarin lychee rose entremet alongside savoury bites like seared Hokkaido scallop with apple quinoa. On Saturday and Sunday, a live harp performance will lend an ethereal touch to the afternoon interlude.
At The Landing Point, the Spring Expressions Afternoon Tea evokes the joy of a new beginning. The savoury repertoire will delight with auspicious treats like soy-glazed baby abalone and mini lobster roll with Nomad caviar, while the desserts are equally exuberant, crafted with a palate of bright flavours like mango, yuzu, pineapple and strawberry. Daily live piano performances complete the afternoon rendezvous.
Visit www.fullertonhotels.com/dining for reservations or enquiries.
*Prices are inclusive of a one-time serving of afternoon tea items and a pot of tea or coffee. Prices are subject to service
Lunar New Year Takeaway Collection
The Fullerton’s Lunar New Year takeaway collection is available for pre-orders from 3 January 2024, via shop.fullertonhotels.com and at The Fullerton Cake Boutique, located at both hotels. Customers can enjoy the Early Bird Special till 28 January 2024, at 25 percent off selected online pre-orders. Terms and conditions apply.
Oven-baked Treats and Traditional Staples from Jade
Chef Leong presents his newest creation, the Baked Longan Red Date Cookie (S$52 nett, box of six). Hand-baked using a special peacock cookie mould carved by Chef Leong himself, each pink- hued cookie reveals a fragrant paste made of dried longan and antioxidant-rich red dates.
Perfect as an indulgent snack, the Lion Dance Pineapple Cookie (S$58 nett per box of six) is an upsized rendition of the classic pineapple tart, shaped to resemble a lion dance mascot head and filled generously with house-made fresh pineapple pulp jam.
Signature creations are available for takeaway too, such as the Great Treasures Pen Cai (S$788 nett, suitable for six persons) and Gold Rush Dragon Yu Sheng (S$158 nett, suitable for eight persons). Lending a sweet balance to the feast is the annual bestseller — the moreish Yam Paste Nian Gao Tart (S$42 nett, box of nine), comprising sticky-sweet nian gao layered over smooth yam paste in a crisp and buttery tart shell.
Crafted for sharing during reunion gatherings or as a traditional gift, this year’s selection of Lunar New Year puddings includes the new Red Bean and Green Tea Nian Gao (S$38 nett, whole), the savoury Fortune Radish Cake (S$38 nett, whole); the eye-catching Harmony Koi Fish Osmanthus Nian Gao (S$46 nett, whole), crowned with a beautiful ‘jade’ ring and koi fish, and the beautifully fragrant Rose-scented Water Chestnut Cake (S$38 nett, 800g).
Contemporary Creations from The Fullerton Pastry Kitchen
Beckoning to fresh and sweet beginnings, Executive Pastry Chef Siddharth Prabhu introduces two new pastry creations crafted with fresh fruit and cream.
Ideal for sharing during Lunar New Year gatherings, the Pineapple Mango Prosperity Cake (S$128 nett) lends a refreshing balance to the feast with its exuberant composition of pineapple compôte, white chocolate and mango lime mousse, tinged with botanical notes of fresh basil. Robed in glossy red, this radiant dessert is finished with a luxurious sprinkling of edible gold dust.
Offering a richer indulgence is the new single-portion Chocolate Chestnut New Year Cake (S$16 nett). Shaped as a mini pineapple, it reveals a combination of 70% Guanaja dark chocolate mousse, mandarin cremeux, and honey chestnut and hazelnut sponge, studded with bits of candied chestnut from France.
The Fullerton Bak Kwa
Returning this year is The Fullerton Bak Kwa (S$68 nett, box of 12 pieces) made from premium pork shoulder. Staying true to the time-honoured method, each hand-sliced piece is meticulously grilled over charcoal, achieving a tender outcome that is delightfully smoky, savoury and sweet.
Lunar New Year Hamper
Ideal for business associates, the Abundance Hamper (S$398 nett) contains a delicious assortment for sharing, presented in a sturdy carrier bag: The Fullerton Bak Kwa gift box (pork), premium X.O. chilli sauce from Jade, almond cookies, pineapple nugget cookies, love letter biscuits, sambal prawn rolls, TWG Fullerton Grand Tea, and The Fullerton Blend Pio Cesare Nebbiolo red wine.
For enquiries, please call (65) 6877 8943 or email [email protected].
