The last corporate lunch for the season and secretly, I was so thankful. Having 7 yushengs in a span of 9 days of new year is definitely no joke. However, I was still interested to find out what Szechuan Court had up its sleeves as the menu was carefully selected to showcase the festive's best.
Different set of appetizers!
Salmon “Yu Sheng”
Unlike the other yushengs, this was carefully placed in what looked like a huge tray - perfect for hardcore tossing and the ingredients wouldn't be strewn so unruly.
Their crackers are thinner than usual which ended up be soggy after tossing but who would mind 黃金 (gold as these crackers are symbolic of). The yusheng started off extra refreshing but ended up too wet from the excessive use of radish and carrot.
Cold Platter (Fishcake, Topshell, Ginger Pork)
This was decent, especially ginger pork. Loved the ratio of meat to fat...pork belly's one of those things I do not get so anal about the fat. Slurp-slurp...slurp!
Wok-Fried Asparagus, Baby Abalone and Prawns
Overly crunchy prawns but what I loved most were the baby abalones! Simmered to such tenderness..beats the undercooked ones that have appeared on the dining table before.
Braised Shredded Fish Lips and Crabmeat in Supreme Dried Scallop Lobster Broth
Being the first hotel in Singapore to write off Shark's Fin from their menus, Szechuan court serves up a doubly delicious broth. Loved the flavour and ingredients. Yums!
Slow-Cooked Chicken with Cordyceps and Ginseng Wrapped in Lotus Leaf
Herbal chicken simmered to such softness, the meat was easily teased. A bland one amidst all the heavily flavoured dishes, yet that makes festive meals easier to digest.
Steamed Marble Goby with Superior Soy Sauce
Well-executed dish with firm naturally sweet flesh.
Fragrant Waxed Meat Rice Wrapped in Lotus Leaf
While the rest adored the mushy texture of this, I somehow was not a fan.
Traditional and Lavender “Nian Gao”
After two attempts at niangao from restaurants, I had my reservations. Arriving in pretty hues like lilac for lavender and orange for original flavour..these slices were dabbed in coconut! The textures for both were variantly different! Lavender was stickier and more like mochi while the original had more bite. Both were pretty close to the nian gao I'm used to. Nice one, Szechuan court!
Mango Sago
Not too much a fan of this coconuty milky concoction.
One of the more decent CNY set menus around...wouldn't mind heading back to check out their dimsum and ala carte!
Szechuan Court
Fairmont Hotel
Different set of appetizers!
Salmon “Yu Sheng”
Unlike the other yushengs, this was carefully placed in what looked like a huge tray - perfect for hardcore tossing and the ingredients wouldn't be strewn so unruly.
Their crackers are thinner than usual which ended up be soggy after tossing but who would mind 黃金 (gold as these crackers are symbolic of). The yusheng started off extra refreshing but ended up too wet from the excessive use of radish and carrot.
Cold Platter (Fishcake, Topshell, Ginger Pork)
This was decent, especially ginger pork. Loved the ratio of meat to fat...pork belly's one of those things I do not get so anal about the fat. Slurp-slurp...slurp!
Wok-Fried Asparagus, Baby Abalone and Prawns
Overly crunchy prawns but what I loved most were the baby abalones! Simmered to such tenderness..beats the undercooked ones that have appeared on the dining table before.
Braised Shredded Fish Lips and Crabmeat in Supreme Dried Scallop Lobster Broth
Being the first hotel in Singapore to write off Shark's Fin from their menus, Szechuan court serves up a doubly delicious broth. Loved the flavour and ingredients. Yums!
Slow-Cooked Chicken with Cordyceps and Ginseng Wrapped in Lotus Leaf
Herbal chicken simmered to such softness, the meat was easily teased. A bland one amidst all the heavily flavoured dishes, yet that makes festive meals easier to digest.
Steamed Marble Goby with Superior Soy Sauce
Well-executed dish with firm naturally sweet flesh.
Fragrant Waxed Meat Rice Wrapped in Lotus Leaf
While the rest adored the mushy texture of this, I somehow was not a fan.
Traditional and Lavender “Nian Gao”
After two attempts at niangao from restaurants, I had my reservations. Arriving in pretty hues like lilac for lavender and orange for original flavour..these slices were dabbed in coconut! The textures for both were variantly different! Lavender was stickier and more like mochi while the original had more bite. Both were pretty close to the nian gao I'm used to. Nice one, Szechuan court!
Mango Sago
Not too much a fan of this coconuty milky concoction.
One of the more decent CNY set menus around...wouldn't mind heading back to check out their dimsum and ala carte!
Szechuan Court
Fairmont Hotel
Comments
Post a Comment