intheTASTE
intheTASTE
Hilton Singapore
As the once resounding melodies of Christmas carols start to make its exit from the streets
and malls, a chorus of Chinese New Year songs begin to set in; ushering in the year of the
horse. This little enclave set in the heart of Orchard Road, the country’s most prominent
shopping and dining district, will play host to one of the most exquisite Chinese New Year
menus. Having a reunion dinner this Lunar New Year at Hilton Singapore will be a lavish
affair, one not to be forgotten by the whole family.
As I approached the towering floor to ceiling
glass doors, I was greeted by the staff into the
hotel’s lobby which already seem to evoke a
sense of warmth by its radiating glow. I soon
took my place in the Vista as I awaited the commencement of tossing the highly-anticipated
Yusheng. Before I knew it, a massive and sophisticated display of the Triumph to Success
Yusheng stood before me, a dish which requires
two hours to prepare and the ability to feed
thirty people. Unlike the conventional scatter
of ingredients onto a single plate, the chefs
had ingeniously crafted the dish such that it
seemed more artisanal than traditional. Generous portions of fresh pink salmon, tuna and
two-head abalone were added, followed by an
ample dose of truffle oil and gold flakes. As a
fervent lover of cooked meat, the raw salmon
seemed daunting for me. The initial hesitation
that I had was soon put to rest as I found the
fish extremely palatable and fresh, almost melting upon the bite. I was intrigued when the
chef complemented the Yusheng with a unique
addition of premium Italian caviar and a special
Yuzu sauce soon after. I soon realised the rationale of adding the final ingredients. The eventual
result proved to be the game-winner for the
chefs at Hilton Singapore. Each bite came with
a delightful crunch and was accompanied by a
sweet and zesty aftertaste in every bite.
A portion of Stewed Pork Knuckles with Mantou
ensued. The Mantou was not overly oily, with a
golden crisp exterior and a soft puffy centre on
the inside. This complemented extremely well
with the Stewed Pork Knuckles – a moist and
fragrant concoction with a tad herbal taste. The
skin was thoroughly cooked to perfection such
that each bite brought forth a pleasant nostalgic feeling to add on to the Chinese New Year
spirit.
I was soon served the Poached Live Prawns with
Brandy, Chinese Herbs and Enoki Miso Soup. As
I took a bite of this particular dis h, I found it truly
refreshing and fresh. The supposedly overpowering taste of the brandy was cleverly eased by
blending in the flavours of Chinese Herbs and
Enoki Miso Soup, giving it a mild yet flavoursome taste.
Not long later, the server presented me with
the Braised Duck with Mushrooms and Roasted
Weekendin 42
Pork. A far cry from many of the braised ducks
that I have tasted, this dish is neither dry nor
reeks with the odours of the duck. On the contrary, the meat was extremely moist and soft
and taking a bite made me momentarily forget
how tough duck’s meat is by nature. The slices
of Roasted Pork that came with the Braised
Duck was exceptionally savoury and was a
toothsome try for me.
As I stopped for a breather by sipping some De
Sousa champagne, my taste buds were stimulated once again when I was served the Sze
Chuan Kong Po Chicken. The bite-sized pieces
of chicken exuded a sweet and sour taste, a
combination which made me reminiscent
about the good old days as a child. Soon after,
the Baked Whole Sea Bass with Lemongrass
Sambal Sauce took to the stage. Tweaking the
classic Chinese New Year dish, the Lemongrass
Sambal Sauce accentuated the flavours to the
already flavourful fish. The cooking technique
was so well applied that the meat was soft to
the touch and easy to pick.
The much anticipated desserts soon arrived,
starting with Homemade Red Bean Paste with
Glutinous Rice Balls, alongside a slice of the
Pan-fried Traditional Coconut Milk Nian Gao
with Eggs. As I took a scoop of the Red bean
paste, a tinge of the zesty dried orange peel
radiated through my mouth, a mixture that
made me hunger for more. The consistency
of the paste was flawless and the Glutinous
Rice Ball was an impeccable treat as the black
sesame paste glistened at the first bite. To conclude the hearty meal, I dug in to the Persimmon Cheese Cake and marveled at the creamy
mix and crusty base that the chef had shrewdly
conceived. The subtle taste of the persimmon
had distinguished itself from many of the other
cheesecakes that I have tried.
It will be a heart-warming reunion and one not
to be forgotten at Hilton Singapore as each
dish will satisfy your palate to the fullest. The
festive menus will be available from the Eve to
the 15th day of Chinese New Year, where orders
must be made at least three days in advance.
.
Hilton Singapore
581 Orchard Road | Singapore 238883
T: 6730 3390 | www3.hilton.com
43 Weekendin