Raffles
Hotel Singapore invites guests to celebrate a season of
reunions and new
beginnings with an exquisite selection of festive delicacies and auspicious
gifts. Usher in prosperity and luck in the Year of the Dragon with artisanal Yu Sheng
specialties, tantalising seasonal menus, and specially curated
home-dining sets from 藝 yì by Jereme
Leung. Share blessings of abundance and good fortune with dear ones and
business associates with elegant gift hampers from Raffles Boutique and bespoke
seasonal floral arrangements from Floral Boutique by Raffles.
But, first,
before dinner drinks at the Raffles Courtyard!
Raffles Courtyard x Plantation Rum collaboration
Raffles Courtyard collaborates with Barbados’ most famous
rum export, Plantation Rum, with 6 new rum-based cocktail creations that would
be a welcome respite in this tropical heat. I sorely needed it after the long
workday and it was thoroughly enjoyable, even though I arrived late and only
had a short time to imbibe this delicious drink.
The Year of
the Dragon
We then
adjourned to Yi by Jereme Leung, for the Abundance menu, and tossed to
abundance, good fortune, and success symbols associated with the Year of the Dragon
– with bountiful Yu Sheng selections from 藝 yì by Jereme Leung. Each Yu Sheng
platter is available for both dine-in and takeaway, featuring a spread of
premium ingredients enveloped with the restaurant’s signature delicate, floral
Yunnan rose dressing specially crafted by Master Chef Jereme Leung.
The
abundance blessings!
Rose
dressing for the sweetness, oil for the smoothness in our yearly endeavours,
and gold in the fields everywhere we go!
Octopus
Sashimi and Japanese Sweet Shrimps
We were treated to the tantalizing longevity Yu Sheng that had the freshest and bounciest deep-sea octopus, as well as the sweet shrimps that were briny with ocean freshness.
Who can
miss out on yusheng?
After customary but controlled shouts of ‘huat ah!’, we ended up with a delicate masterpiece that satisfied our fibre intake for the day, and was also below the recommended amount of sugary food in a day. The best Chinese salad I could eat all day.
Deep fried
crab meat roll with wasabi mayo and yuzu salsa, baked eggplant with scallop
served roasted pepper sauce, barbequed iberico pork char siew with lime caviar
Starters at Yi are usually a variety of creative dim sums that will leave you craving for more. I just wish that there was more of that char siew (like a full plate of it)!
Braised
10-head South African abalone with fa choy black moss, shiitake mushroom and
lettuce
Ah, the classic must-have dish every Chinese new year. Yi’s version has to be right at the top among the competition, with the best 10-head abalone you can find, braised with its rich gooey goodness distilled into that sauce that’s just great with plain white rice.
Pan-seared
cod fish with green pepper sauce and crispy pork lard
I have had this dish before, and I was glad it was again on the menu. This is the type of cod fish I could just eat all the time. Pan-searing codfish in lard makes it taste magical and if you can ever do it at home, I highly recommend it!
Sweet and
sour crispy prawns with soybean cake
This is your gu lou yoke taken to the next level with seafood ingredients. I loved the crispy and chewy textures of this dish that are enhanced by subtle charr flavors on top of the sour and piquant flavors.
Steamed
jasmine rice and millet with tribute vegetables and preserved meats
Again, when Yi does traditional, it is never the same. Your traditional claypot rice is elevated to new culinary heights with the highest quality fragrant jasmine rice, wonderfully delicate tribute vegetables, and the most flavorful imported Chinese preserved meats that would make your ancestors proud.
Homemade
‘yuan bao’ water chestnut cake with goji berries, salted egg yolk custard
glutinous rice balls
Yuan Bao water chestnut cakes are a staple in many very traditional Cantonese households, and it is really difficult to find any restaurants here that can serve the in such distinctive competence as Yi have done here. But Yi also does something non-traditional with the glutinous rice balls by making them with molten salted egg yolk custard; simply delightful.
Chilled
highland lotus seeds, snow fungus, apricot kernel and nostoc pearl sweet soup
And how can
we not end the night on an even sweeter note? This makes me remember the tang
sui that my grandmother used to make for us, done with the finest ingredients
one can muster and most of all, with love. This sweet dessert soup is prepared
the same, with the finest ingredients money can buy, and lovingly by the team
at Yi. Definitely the must have of the night.
Yì By Jereme Leung
Raffles Hotel
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