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CNY 2016: Resorts World Singapore: Forest森, Feng Shui Inn and Avenue Joffre!

~Invited Session~

Chinese New Year is a time for family gatherings and nosy questions and strange relatives you have only seen once a year. For those who have to do the cooking, it is also a time of tremendous stress, jostling with overly-competitive aunties vying for the last piece of fresh sea cucumber.

Save yourself the stress, and make your way down RWS for your reunion meal!

For those of you who may not have a large family to begin with, Forest is your answer. Forest森 serves a menu for a min. of 2 pax. No more excuses not to get together!


Forest's take on the yusheng, with geoduck clams.

Yes, they have small portions of yusheng if you want it! The clams made this a very flavorful affair. 


Clear spicy soup with beancurd strands. It looks harmless, but you have been warned.

This was surprisingly hearty to me. I was expecting something light and the peppery spiciness zing at the end of each sip made me just wished I had a whole pot to drink.


Roasted duck is a must during Chinese New Year.

The wonderful layer of fat here reminded me that I have yet to go to the gym today. Never mind, eat first, burn it off later. 

But for those of you who want something for the bigger family in a nice, quiet setting, head for the famed Feng Shui Inn. Feng Shui Inn is synonymous with traditional Cantonese dining that would be the mainstay of any self-respecting Cantonese households. 


Look at that beautiful Chinese script! I can't even write that well let alone plate it on my food!

I have to admit. Growing up in a traditional Cantonese household meant that I couldn't even understand what yusheng was about. In fact, most of the ones that you get in restaurants taste like a bunch of syrup tossed together. But not this version though. Lobster and yellow amberjack, and yuzu sesame dressing. It was one of the very few times I had 3 helpings of the yusheng. It was that good.


Fried, and then braised. The amount of effort just to make prawns is mind-boggling.

My compliments to the chef is that I left nothing of this dish on the table. No shell, no sauce, nothing. Absolutely wonderful.

Have I told you I'm a sucker for fried rice?

The real genius in this is the ring of fried garlic surrounding the fried rice. It's fried in fresh oil to the right timing, meaning that it is light and flaky and doesn't taste burnt the least bit. The generous prawn and asparagus in this makes this a must-order.

The new Avenue Joffre combines the best of different regions of China together in their festive menu. This is my second visit there and I must say it is shaping to be an excellent addition to the stable of restaurants at RWS.



The first attempt by a Hong Kong-based restaurant at yusheng, and it was very competent indeed!

This is the first time Avenue Joffre ever tried serving yusheng. They are from Hong Kong and I must stress to readers that yusheng is still a very Singaporean thing and can be said unique to Singapore. Avenue Joffre goes the safe and traditional route, with the customary salmon and different vegetable slivers, but manages to come up with a very good version of this. Highly recommended if you're a stickler to tradition.

Upgraded fattchoy!

This is the creme de la creme version of New Year fattchoy: fall-off-the-bone fatty braised pork, giant abalone, mushrooms, and fattchoy. Super sinful, super high calorie, but don't care because the flavour were just oh-so-good, we all sat there in silence for a little while contemplating that buttery goodness of the pork and the earthy freshness of the mushrooms and abalone.


Aged orange peel dessert. You don't see this very often these days!

This is a sign that the restaurant is steeped in Cantonese cooking tradition. I can't even recall if there is any other restaurant in Singapore serving this dessert. Extremely good for refreshing your throat, and aged orange peel is just so expensive to buy. I really enjoyed this one.

So there you have it. Something for everyone here, from the purists to the new agers to the wanna-try-all-kinds-of-Chinese-cuisine-at-once types. Head to RWS and solve your Chinese New Year dinner headaches!

A foodie born to eat, shop and travel. Forced to work.

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