Feng Shui Inn, Forest dishes for Chinese New Year

Are you planning your family’s Chinese New Year eve reunion dinner or thinking of where to bring guests for Chinese New Year meals?

If your guests include those who are sticklers for authentic fine Cantonese cuisine, Feng Shui Inn is where you want to be. If reyou’re into contemporary Chinese cuisine, Forest 森 is the perfect restaurant for you.

I had the chance to try out a few of the Chinese New Year dishes at both Feng Shui Inn and Forest. Read on to find out my review of the dishes.

Feng Shui Inn Chinese New Year dishes to try

Some of the highlights of the Chinese New Year menu for Feng Shui Inn’s are

  • Wild Morel and Japanese Flying Fish Roe “Lo Hei”
  • Double-boiled Pacific Pearl Clams with Black Fungus
  • Braised 6-Head Fresh Abalone with Dried Oyster
  • Nian gao: Layer cake with Custard and Golden Flakes
Wild Morel & Japanese Flying Fish Roe “Lo Hei”
Wild Morel & Japanese Flying Fish Roe “Lo Hei”

Chinese New Year in Singapore and Malaysia doesn’t feel complete without a “Lo Hei”, or the Prosperity Toss.

Following up on last year’s unique horse-themed yu sheng, Feng Shui Inn has a special plating for this CNY as well. Since the new lunar year is the year of the goat, Feng Shui Inn’s Lo Hei features three goats from the Chinese idiom 三羊(阳)开泰, which represents the beginnings of good fortune.

Tossing the lohei
Tossing for fortune, or the lo hei

After the hearty toss, the staff distributes the mixed dish onto smaller plates. I pick out the crispy fried fish skin before tackling the raw vegetable. There are ample carrots and turnips that provide the bite to this dish. They are so finely shredded that even someone who hates raw vegetables–like me–have no trouble tucking in.

The honey-coated cornflakes give the dish a nice crunch. Since this dish uses Strawberry Dressing, it isn’t as sickly sweet as other yu sheng dishes that I’ve tried.

We were reminded to leave some of the food on our plate to have a surplus of food the next year. I grudgingly left two shreds of carrots even though I really wanted to eat my plate clean.

This Wild Morel and Japanese Flying Fish Roe “Lo Hei” is available on the menu at Osia too.

 Double-boiled Pacific Pearl Clams with Black Fungus
Double-boiled Pacific Pearl Clams with Black Fungus

The Cantonese soup has been double-boiled for five hours with chicken and dried scallop. The hot soup is clear and tastes naturally sweet.

If you worry that the Pacific Pearl Clams might be tough and feel like chewing gum, you don’t have to fret. The clam has the right balance of chewiness and softness. Its texture is like tender chicken drumstick.

The black fungus is also very soft, making it more enjoyable. It tastes more like noodle than the regular tough black fungus.

Braised 6-head fresh abalone with dried oyster
Braised 6-head fresh abalone with dried oyster

For this next dish, the fresh abalone is at just the right level of chewiness and juiciness, even to an amateur abalone diner like me.  On the first bite, the abalone releases the absorbed stock and juices that make it sweet and heavenly.

The dried oyster provided an earthy contrast to the fresh abalone. What would have made this dish even better is if there were two abalones instead of one, but that’s just me being difficult.

Nian gao: Layer cake with custard and golden flakes
Nian gao: Layer cake with custard and golden flakes

I was looking forward to this version of Feng Shui Inn’s “nian gao” (new year cake), which looked more like a layered cake than the more traditional deep-fried or steamed slices.

The cake has been cut into smaller servings and is served warm. Taking the handy, bite-size cake, I gobbled it up in two bites. It was that good.

The brownish layers are the rice cake, the yellow – custard, and the white – coconut. The combination makesfor a new delightful taste. Being served warm also helps heighten the sweetness of the sticky rice cake.

Alas, I only had one of this. But I won’t mind having a lot more throughout the Chinese New Year. (PS: The layer cake can be bought separately from Michael’s Lounge.)

Gold and silver chopsticks at Feng Shui Inn
Gold and silver chopsticks at Feng Shui Inn

Feng Shui Inn initially provided three sets of chopsticks: On the far right was the extra long chopsticks for “Lo Hei”, in the middle was a pair with silver ends and the nearest to me was the pair with gold end.

I thought that perhaps the order of the chopsticks was like in Western dining. “Start from the furthest and work your way in.”

Turns out, the silver-end chopsticks are serving chopsticks to be used when taking food from the communal dish while the gold-end chopsticks are for personal use.

Chinese New Year menu at Feng Shui Inn is available from 4 February to 5 March 2015

▸ Lo Hei Menu from $68 (3-6 persons), $108 (7-10 persons)
▸ A La Carte Menu from $16 per person
▸ Eternal Fortune Set Menu at $1188 (6 persons)
▸ Grand Abundance Set Menu at $1688 (10 persons)
▸ Golden Prosperity Set Menu at $2688 (10 persons)
▸ Premium Treasure Pot at $888 (10 persons)

*All prices are subject to prevailing service charge and government taxes.

Call +65 6577 6688 or email to dining@RWSentosa.com

Forest 森 Chinese New Year dishes to try

At Forest 森, you can expect contemporary Chinese cuisine.

The highlights of the Chinese New Year menu at Forest are:

  • Four Treasures Soup
  • Boston Lobster
  • Chicken Sakura Roll
  • Chilled Coconut Jello
Four Treasures Soup: Braised with Chinese delicacy--fish maw, sea cucumber, crabmeat, Hokkaido Dried Scallop and Superior chicken stock served in young coconut.
Four Treasures Soup: Braised with Chinese delicacy–fish maw, sea cucumber, crabmeat, Hokkaido Dried Scallop and Superior chicken stock served in young coconut.

The Four Treasures Soup comes in a coconut. As I absolutely love hot soups, I was excited to find the soup served piping hot.

The chicken stock soup comes fish maw, sea cucumber, crab meat and Hokkaido Dried Scallop–the Four Treasures.

This soup is decadently thick and the broth is naturally sweetened by the four treasures. Each spoonful comes laden with tasty “treasures”, and the generous servings made the effort of “digging” for them worth it. This Four Treasures certainly lives up to its name.

Boston Lobster: Fresh and juicy Boston lobster, wok-fried with green chives juice and fresh lily bulb
Boston Lobster: Fresh and juicy Boston lobster, wok-fried with green chives juice and fresh lily bulb

On first impression, the Boston Lobster dish looks disappointing. I don’t like raw vegetables and the dish looked like it had a bunch of green “cucumbers”. Little did I know that I was about to prove just how true the adage “looks can be deceiving” can be.

As I bit into the “cucumber”, instead of the expected crunch , I actually chewed on soft, flavourful meat. Meat that was in fact lobster! The pieces of lobster meat were fresh and sweet. It looked green only because of the green chive juice used.

The fried vermicelli and fresh lily bulb are able accompaniments but really, the star here is the lobster. And it carried the day. I enjoyed every fork of the meat, leaving the claw for last.

Sakura Chicken Roll: Braised, served with fresh yam puree, dried oyster and black moss in superior chicken stock and oyster sauce.
Sakura Chicken Roll: Braised, served with fresh yam puree, dried oyster and black moss in superior chicken stock and oyster sauce.

I’m a big fan of chicken. But this Sakura Chicken Roll looked a bit err, fishy. It looked like a fish cake or a sushi roll.

In taste though, this ticks all the right boxes for chicken dishes. The chicken drumstick meat is succulent and tender. The rolls break apart with a slice of the knife. The chicken pairs well with the black moss and the chicken stock – very aromatic and definitely delightful.

The yam puree isn’t too sweet or too starchy. It i very useful in gathering the rest of the sauce to leave the plate spick and span at the end of the course.

Forest Chilled Coconut Jello: Home-made fresh coconut juice jello served with aloe vera and sea coconut topped with popping candy.
Chilled Coconut Jello: Home-made fresh coconut juice jello served with aloe vera and sea coconut topped with popping candy.

The Chilled Coconut Jello comes with popping candy, so the added bonus for this dish is the fun listening to its crackling noise as well as the symbolic significance of having your own fireworks to drive away the “nian”.

This sweet dessert provides a nice counterpoint to the savoury dishes I had earlier. Fans of coconut would find this heavenly, as everything has a light taste of coconut. The coconut jello, aloe vera and sea coconut give a nice balance of soft and crunchy.

If you like to finish your food (like me), the porcelain spoon provided was too dull to scrape off the coconut flesh so you may want to request for a metal spoon for this task instead.

Forest Chinese New Year menu is available from 2 February to 5 March 2015

 Salmon Fruity Vegetable Yu Sheng
▸ $78 (2-4 persons)
▸ $98 (5-8 persons)
▸ $118 (9 persons & above)

▸ Fortune Celebration 5-Course Set Lunch at $68 per person
▸ Reunion Celebration 5-Course Set Lunch at $88 per person
▸ Blissful Celebration 6-Course Dinner at $108 per person
▸ Joyous Celebration 6-Course Dinner at $148 per person
▸ Grand Celebration 6-Course Dinner at $188 per person
▸ Imperial Celebration Deluxe 6-Course Dinner at $388 per person

*All prices are subject to prevailing service charge and government taxes.

Call +65 6577 6688 or email to dining@RWSentosa.com

Visit rwsentosa.com for more Chinese New Year specials.

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