Auspicious Lunar New Year 2010 Offerings at Fairmont Singapore

12/01/2009

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REGAL STRIPES OF PROSPERITY

Hunting, Chasing and Pouncing on Majestic Tiger’s Golden Ingots at Szechuan Court

01 - 28 February 2010 
 


Singapore, 1 December 2009 - The sumptuous and captivating roar of the mighty Tiger will echo and enchant at the Fairmont Singapore as Szechuan Court regales the palate with the most exquisite epicurean and family reunion treats that reflect wealth, abundance and prosperity. As the thunderous year of the Metal Tiger beckons, Master Chef Sebastian Goh gears up to welcome this mighty feline with his vivacious collection of auspicious Lunar New Year specialities.  


In a season where food’s essence takes a metamorphic evolution, enhance your luck and fortune with Szechuan Court‘s mouthwatering Chinese New Year delicacies, showering yourself and your loved ones with delectable culinary blessings. 


Yu Sheng in Chinese tradition is perceived as an auspicious element of the Lunar New Year celebration because of its homonymic qualities. Yu means “fish” but enunciated appropriately, it also means “abundance”, whilst Sheng literally means “raw” but enunciated appropriately, it means “life” as well. Thus, Yu Sheng implies “abundance of wealth and a long life”.  


Come February, Szechuan Court will highlight Chef Sebastian’s signature Chinese New Year delights and Yin Yang Abalone, Salmon & Tuna Gold Ingot Yu Sheng. This colourful dining centrepiece features an array of delectable ingredients including an opulent sprinkling of mini abalone (gold ingots), thick slices of fresh salmon and tuna, finely-shredded green and white radish, and shredded carrots adding a bright orange tinge to the dish and pickled ginger. It is then garnished with various condiments including deep-fried flour crisps, crushed peanuts, sesame seeds, cinnamon, pepper and other spices. This infusion of flavours are complemented, tossed and bathed in a generous portion of specially-concocted plum sauce and oil, adding a tangy sweetness and a zesty punch to this modern classic.  


Another savoury delight making its debut this year is the Braised Abalone, Dried Oyster, Thorny Sea Cucumber & Seafood on Saffron Chicken Reduction. This exquisite dish is a textural wonder; from the chewy and snappy allure of the opulent abalone, to the scrumptious scallop to melt-in-the-mouth goodness of oyster, Chef Sebastian brilliantly highlights these mouthwatering treasures of the sea.  


In terms of aesthetic innovation and presentation, Szechuan Court’s “2-Way Duck” (Slow-cooked Duck with Spices & Crispy Duck coated with Minced Seafood Paste served with Tang Fu Sauce) will surely mesmerise palates as this luck-enhancing bird is given an appetising makeover. A combination of old and new, East and West in terms of cooking style, this two-fold rendition presents a sumptuous contrast of flavours and textures which perfectly complement the duck’s natural goodness. 


Traditional Braised Pork Belly with Fermented Beancurd & Spices with Flower Bun - this traditional favourite is a must-have for connoisseurs of auspicious delicacies. Juicy slices of meltingly tender pork belly meticulously marinated and braised in a special sauce for hours to allow each and every spice and sweetness to be fully absorbed by the meat.  Braising is an invaluable technique in Chinese cooking for thousands of years involving cooking pieces of meat whilst immersed in liquid until the gelatin and fibres are broken down so that the meat is tantalisingly tender.  Braising requires a longer cooking time in low temperature in order to completely cook the meat through. 


Chef Sebastian’s Braised Dublin Bay Big Head Prawn with Ginger & Onion served with Pan-fried Spicy Handmade Noodle also has its undeniable Western influence yet traditionally retaining its Oriental character in terms of its flavour and cooking technique. The crunchy goodness of the fresh prawn meat wrapped with an equally scrumptious fried handmade noodle makes this dish a cracking hit for the taste bud.  


Other Szechuan Court notables comprise Trio Combination Platter; Oven-baked Cod marinated with Chef’s Special Blended Vegetable Sauce and the healthy Oven-baked Assorted Vegetable & Mushroom with Fish Cartilage wrapped in Paper, amongst many other choices.

For dining reservations, please call +65 6431 6156 or email:dining.singapore@fairmont.com 
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