Golden Peony, Conrad Centennial Singapore - Tea Inspired Menu (Till 30 Jun)
By popular demand, Golden Peony’s Hong Kong chef Ku Keung’s elegant, tea inspired menu makes a limited return to the award-winning Cantonese restaurant, running through 30 June 2013.
Pairing his broad, and bold, strokes of innovation in both skill and presentation that has propelled and firmly anchored the establishment in the fine-dining league with premium Chinese teas—like coffee, there lies a skill in cooking with tea, and not letting the bitterness come through—Chef Ku’s carefully balanced creations do not fail to satiate and impress.
The Baked green tea flavoured Bo Luo Bao makes one of the safest choice for those new to tea cuisine. The baked bun is crusty, buttery then reveal itself to be stuffed with excellent barbecued pork. The subtlety of the green tea enhances the sweetness of the ‘Char Siew’ in each bite.
Don’t miss the Shanghainese smoked egg. Topped with the gold flakes, the egg—with its yolk still a touch runny—possessed an immensely mouth-watering smokiness that has been superbly infused with the full-bodied Tie Guan Yin tea.
Chef Ku’s signature contemporary style is displayed with his brilliant Baked Canadian sea perch—the succulent fish cooked in a tea infused sauce, balanced on a crisp, tempura onion, and surrounded by rings of wasabi sauce, petals, tea leaves and goji berries—and fork-tender Baked spare rib infused with a mildly sweet and floral Jin Jun Mei tea.
Also delicious and worthy of repeat visits are his tea-inspired broth items. Beautifully marbled Wagyu beef and enoki mushrooms sit on a bed of handmade spinach noodles is allowed to slowly simmer in a fragrant, woody Yellow Treasure tea-infused broth. The result is a rich, full-flavoured pot of soup, and divine beef with all its lusciousness locked in.
For those who don’t take beef, or prefer something more extravagant, go for the Braised bird’s nest, decadently topped with generous chunks of crab meat and roe, and served with a smooth, double-boiled Yu Lan Xiang tea-infused broth—the tea lends this distinctive savoury tang that teams well with subtle seafood sweetness.
Golden Peony Conrad Centennial Singapore, Level 3 Two Temasek Boulevard, Singapore 038982
Tel: +65 64327482 | Website
Opening Hours: Lunch 11.30am – 2.30pm Dinner 6.30pm – 10.30pm