{"id":7467,"date":"2021-01-22T11:00:25","date_gmt":"2021-01-22T03:00:25","guid":{"rendered":"https:\/\/feeds.oddle.me\/?p=7467"},"modified":"2021-01-26T11:58:38","modified_gmt":"2021-01-26T03:58:38","slug":"best-chinese-restaurants-singapore-chefs-favourite-cny-food","status":"publish","type":"post","link":"https:\/\/eats.oddle.me\/feeds\/best-chinese-restaurants-singapore-chefs-favourite-cny-food","title":{"rendered":"6 Chefs & restaurateurs share the Chinese New Year dishes that warm their hearts"},"content":{"rendered":"\n

M<\/span>ention Chinese New Year food, and lively gatherings over generous feasts<\/a> always come to mind. Once a year, for 15 days, brimming pots of pen cai<\/em>, colourful yusheng platters, fragrant roast meats and goodies such as pineapple tarts and nian gao<\/em> make their tempting appearance. Chinese New Year is on 12 Feb 2021, but celebrations officially begin the night before, on the eve.<\/p>\n\n\n\n

While it may seem like we eat the same things for CNY every year, these foods are not banal additions to the table. Many people celebrate the Lunar New Year for its heartwarming traditions, as a community and within the family. It is a time of bonding over gourmet favourites and culinary activity\u2014a comforting anchor especially in these turbulent times.<\/p>\n\n\n\n

We ask six F&B insiders from some of Singapore’s best Chinese restaurants to share their favourite food traditions during Chinese New Year, and a dish in their restaurants’ CNY menu that’s inspired by those memories. As you order these items to savour at home, celebrate familial bonds and friendships that have endured through the years! <\/p>\n\n\n\n

Executive Chef Ben Zeng, Hai Tien Lo, Pan Pacific Singapore<\/h3>\n\n\n\n
\"Chef<\/figure><\/div>\n\n\n\n

In Dongbei, dumplings are for homecomings<\/h2>\n\n\n\n

“My wife Lin Sheng is from Dongbei. In her hometown, dumplings are must-haves during Chinese New Year and when children return home after a long time away from their parents. Dumplings are a form of comfort food. This is especially for those who return home during the Spring Festival and look forward to those wrapped by their mothers. Dumpling making is a regular family bonding activity for our family and we’d make 120 to 150 pieces each time we crave for them.”<\/p>\n\n\n\n

\"A<\/a><\/figure><\/div>\n\n\n\n

CNY food inspiration: Hai Tien Lo’s Premium Wealth Treasure Pot<\/h2>\n\n\n\n

Chef Zeng presents a unique form of pen cai at Hai Tien Lo<\/span><\/strong><\/a> with the Premium Wealth Treasure Pot<\/a> (from $508 for 6 pax). Besides 15 premium ingredients such as eight-head whole abalone, dried fish maw, lobster, goose web and dried scallops, his version includes minced pork dumplings. Chef Zeng says, “It is not usual for pen cai<\/em> to have dumplings. But to me, they are a strong symbol of reunion and family. I hope diners can bask in the joyous feeling of togetherness and home while eating this dish.”<\/p>\n\n\n\n

Credit card promo<\/h2>\n\n\n\n

Enjoy $10 off with your UOB Card. Valid on all orders fulfilled from now till 15 Feb 2021 with a minimum $80 spend from the entire menu. Apply the Oddle promo code ‘ODDLEUOB’ upon checkout.<\/p>\n\n\n\n\n\n\n\n

Chinese Executive Chef Albert Au, Jiang-Nan Chun, Four Seasons Hotel Singapore<\/h3>\n\n\n\n
\"Jiang-Nan<\/figure><\/div>\n\n\n\n

Poon choi and steamboat for Chinese New Year in Hong Kong<\/h2>\n\n\n\n

“I grew up in Hong Kong with a Teochew father and a Cantonese mother. Although both dialect groups have different traditions, they are similar in their particularity towards food and are both very family-oriented. During the cold, wintry Lunar New Year season, my family would gather around a steaming pot of home-cooked goodness in the form of steamboat and poon choi<\/em>. During reunion dinners, which are very important family events, the Teochews will have da bin lou<\/em> (“steamboat” in Cantonese) while the Cantonese would have poon choi<\/em>. The latter is especially a must-have dish as it originates from Hong Kong.”<\/p>\n\n\n\n

\"Picture<\/a><\/figure><\/div>\n\n\n\n

CNY food inspiration: Pen Cai from Jiang-Nan Chun restaurant<\/h2>\n\n\n\n

The Pen Cai<\/a> (from $888 for 6 pax) from one Michelin-starred <\/span>J<\/span><\/a>iang-Nan Chun <\/span><\/a>is a three-layer dish reflecting the detailed preparation and layered cooking techniques used by Chef Au’s family during their CNY celebrations. All these bring out the best flavours and textures of the ingredients. <\/p>\n\n\n\n

The top layer consists of ingredients such as 10-head abalone, fish maw, sea cucumber, dried oyster and roast duck. The second has fried fish maw, preserved meats, black mushrooms and pig trotters. And right at the bottom is a base of sophora root (a herb), white radish, fish cake and yam root.<\/p>\n\n\n\n

Chef Au shares, “With all the nostalgia and warmth that the Lunar New Year brings, I want to capture the warmth of family around a hearty dish of abundance, Hence, I created the pen cai<\/em> to reflect a taste of home. This version is an authentic Cantonese version that is focused on quality ingredients and perfection of culinary technique.”<\/p>\n\n\n\n

Credit card promotion<\/h2>\n\n\n\n

Enjoy $10 off with your UOB Card with a minimum $80 spend from the entire menu. Use the Oddle promo code ‘ODDLEUOB’ upon checkout. Valid till 15 Feb 2021. <\/p>\n\n\n\n

You can also pre-order with code ‘LNY10’ to enjoy a 10% off Early Bird Special, valid till 25 January 2021 or while stocks last.<\/p>\n\n\n\n\n\n\n\n

Chef-owner Yong Bing Ngen, Majestic Restaurant<\/h3>\n\n\n\n
\"Majestic<\/figure><\/div>\n\n\n\n

Kuala Lumpur memories<\/h2>\n\n\n\n

“I was born in Kuala Lumpur and during Chinese New Year, our family’s must-have dishes include yusheng, pen cai, lap mei fan<\/em> (rice with preserved meat in Cantonese) and nian gao<\/em>. Every dish has a meaning: Yusheng symbolises new beginnings, the many ingredients in pen cai signify abundance, while the lap mei fan<\/em> satisfies the stomach. Nian gao is especially important too.”<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

CNY food inspiration: Majestic Restaurant’s Porcini Mushroom Dumplings<\/h2>\n\n\n\n

At <\/span>Majestic Restaurant<\/span><\/a><\/strong>, Chef Yong has come up with an extensive CNY menu that reflects traditional favourites such as the Majestic Deluxe Treasures Claypot<\/a> ($268) and the Claypot Rice With Preserved Meat And Sausage<\/a> ($48 for a medium-sized portion). In addition, there are interesting renditions such as the Smoked Corn-Fed Chicken With Salt And Hickory<\/a> ($30) and Crispy Prawns With Salted Egg Yolk, Creamy Milk And Lemon Sauce<\/a> ($30). He also played around with the Chinese character for ox to create CNY dishes such as the Porcini Mushroom Dumplings In Soya Vinaigrette<\/a> ($18 for six, pictured above). “Since 2021 is the Year of the Ox, I use porcini mushrooms as its Chinese name ‘\u725b\u809d\u83cc’ has the ox character in it . I also use seasonal ingredients such as the pomelo, which ripens in autumn\/winter and tastes excellent when tossed with yusheng.”<\/p>\n\n\n\n

Credit card promo<\/h2>\n\n\n\n

Enjoy $10 off with your UOB card by applying the Oddle promo code ‘ODDLEUOB’ upon checkout. Singtel-UOB card members enjoy an exclusive $15 off with promo code ‘ODDLESINGTEL’. Valid on all orders till 15 Feb 2021 with a minimum $80 spend from entire menu till 15 Feb 2021. Limited redemptions available<\/p>\n\n\n\n\n\n\n\n

Master Chef Chan Hwan Kee, Min Jiang<\/strong>, Goodwood Park Hotel<\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

Chinese New Year family traditions in Kuching<\/h2>\n\n\n\n

“Our family would usually gather to prepare the food together for the Chinese New Year reunion meals. We enjoy the bonding time. Every dish is hearty and packed with ingredients, including dumplings which we would make ourselves. Another staple is comforting, clear soup.”<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

CNY food inspiration: Min Jiang’s Double-Boiled Abalone Soup & Eel Fish Maw <\/h2>\n\n\n\n

Eat well with Min Jiang’s<\/span><\/strong><\/a> hearty Chinese New Year menu, which includes the Double-boiled Abalone Soup & Eel Fish Maw with Handmade Prawn Dumplings & Minced Pork Balls<\/a> ($248).<\/p>\n\n\n\n

Containing popular CNY ingredients such as fish maw and homemade dumplings, this dish is part of Chef Chan’s many fond memories of his hometown. He feels that a nourishing, flavoursome soup completes a hearty family meal. This version bears the same comforting flavours of the soups he used to enjoy with his family but using more premium ingredients.<\/p>\n\n\n\n

Each ingredient goes through a laborious, multi-step cooking process that makes sure each flavour is developed and infused into the broth. Australian 10-head abalone, eel fish maw, handmade prawn dumplings and minced pork meatballs are combined in a chicken broth that has been simmered for three hours. Dried sole fish and white radish are also tossed in. The meatballs are made by mixing hand-minced pork belly, black moss, chopped red carrots as well as flour. The mixture is beaten till smooth before being shaped into bite-sized orbs to be steamed. The meatballs are then deep-fried to bring out its aroma.<\/p>\n\n\n\n

Credit card promotion<\/h2>\n\n\n\n

Citi, DBS\/POSB, UOB, OCBC credit and debit card members enjoy 20% off till 4 Feb, and 15% off from 5-26 Feb. Select preferred option at check-out.<\/p>\n\n\n\n\n\n\n\n

Executive Chef Sam Chong, White Restaurant<\/strong><\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Intriguing curry flavours in Singapore<\/h2>\n\n\n\n

“In my younger days, I’d always experiment with dishes that incorporated curry. I was intrigued by this traditional yet flavourful recipe. It goes well with so many types of dishes, keeps one warm and satisfied, and makes you feel at home.”<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

CNY food inspiration: Curry Prawn Yam Ring by White Restaurant<\/h2>\n\n\n\n

Instead of the traditional yam ring, Chef Sam Chong incorporated his own curry recipe into White Restaurant<\/span><\/a><\/strong>‘s Conpoy And Curry Prawn Yam Ring. Diners will be able to taste a hint of spiciness from the curry sauce from every bite of White Restaurant\u2019s Yam Ring as it soaks in the flavour and spices from the curry. Chef Chong says, “The dish was inspired by Singaporeans’ love for spicy food. I wanted to create this dish with a sauce that truly complements the crispy deep-fried yam ring with a homely touch. It\u2019s something different from the usual yam rings served at Chinese New Year feasts.” Try the yam ring (pictured above) now in the Prosperity 8 Pax set<\/a> ($690.80), which also includes indulgent selections such as Abalone & Foie Gras Wonton Collagen Soup and Truffle White Bee Hoon.<\/p>\n\n\n\n\n\n\n\n

Sally Chan, General Manager, Yan Ting, The St. Regis Singapore<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

CNY food inspiration: Exquisite Pun Choy by Yan Ting<\/h2>\n\n\n\n

Yan Ting<\/span><\/a><\/strong>‘s general manager, Singaporean Sally Chan, recalls indulging in pen cai as one of her fondest memories of Chinese New Year festivities with her family. Yan Ting’s Exquisite Pun Choy<\/a> ($523) is a reminder of those moments of feasting with its meticulously assembled combination of 13 ingredients. Abalone and pig trotters are first braised in premium oyster sauce for four hours. Then, a smorgasbord of premium items such as dried oysters, dried scallops, prawns, sea cucumber and fish maw are added. Chan says, “The entire pot is slowly simmered to allow the natural goodness of every ingredient to seep into the flavoursome broth.” <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

We ask six F&B insiders from some of Singapore’s best Chinese restaurants to share their favourite food traditions during Chinese New Year, and a dish in their restaurants’ CNY menu that’s inspired by those memories.<\/p>\n","protected":false},"author":18,"featured_media":7998,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[434],"tags":[435],"yoast_head":"\nThe Chinese New Year food that capture the hearts of chefs<\/title>\n<meta name=\"description\" content=\"From brimming pen cai to nourishing soups, these Chinese New Year foods recall warm memories of home for these six F&B experts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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