CHINESE NEW YEAR MENU

8-Course

APPETISER

Yu Sheng with Salmon

Good fortune tossed salad topped with salmon

Ngor Hiang

Golden-fried bean curd skin wraps of minced pork, diced prawns, mushrooms and water chestnuts

Pickles of mixed vegetables in a spicy rempah base with toasted sesame seeds

SOUP

Hee Pioh Abalone

A rich, celebratory broth served only at CNY, of premium fish maw, pork, prawn and fish balls, cabbages, topped with abalone, garnished with fragrant fried garlic and coriander leaves

MAINS (Choose 3)

Itek Sio

Duck and pork belly slow-cooked in a special coriander paste

Ayam Buah Keluak

A signature dish of Peranakan cuisine – stuffed black nuts (processed over a week) cooked with chicken and pork trotters

Assam Prawns

Prawns marinaded with tamarind, wok-fried Peranakan way

Pomfret Gerang Assam

Pomfret fish in a spicy rempah concoction, with fresh chunks of pineapples

Babi Pong Teh

Pork slow-braised with mushrooms and bamboo shoots in a tau cheo gravy, with hand-shred green chillies

VEGETABLE

Pen Cai

Pot of abalone, roast pork, scallops, mushrooms, oysters and fat choy (black moss) braised in superior stock

DESSERT PLATTER

Mandarin Sugee Cake

Specially created for CNY, rich and grainy with auspicious secret ingredients (guess them!)

Tnee Koay (Nian Gao/Sweet Cake)

Coated with golden-fried egg batter, a must-have traditional delicacy.

Logan Luxe Dessert

Delightful light dessert of longans and dried fruits and nuts

DRINK

Logan Tea

SIDE

Jasmine Rice

CONDIMENTS

Sambal Blachan

Hand-pound red chillies, prawn paste and daun limau purut with a squeeze of calamansi

Chillie Chuka

Home-made with fresh chillies in a vinaigrette base