Our food journeys are shaped by the integration of cultures; many of the dishes found today have been the result of fusing the best of different traditions. In the late 90s, many Chinese nationals emigrated to Hong Kong in search of a more prosperous future; and with them, they brought much of their local flavours over.
Chef Ku Keung from Golden Peony @ Conrad Centennial Singapore brings forth this culinary evolution through the 90s Classic Cantonese Cuisine promotion. The Baked Sea Conch with Minced Chicken, Scallop and Onion in Portuguese Sauce is a delight on the eyes and taste buds; while the Steamed “Pied De Cheval” Scallop in XO Chili features succulent pieces of scallops dressed in a light chili sauce to enhance the natural sweetness of this seafood.
Those looking for more traditional Cantonese cuisines can take delight in the Braised Premium Australian Abalone in Brown Sauce. Golden Peony sure is generous with their abalone sizes, and its cooked to a nice tender bite that is not too chewy. The Braised Sea Cucumber, Pomelo Peels and Dried Shrimp is largely a traditional Cantonese dish seldom found elsewhere. The pomelo peels have been cooked until a whipped-potato-esque texture, soaking up all the shrimp roe sauce. Think Cantonese’s take on whipped potato.
This promotion runs until October 2013
Golden Peony 2 Temasek Boulevard Singapore 038982
Tel: 6334 8888
Lunch: 11.30am – 2.30pm Dinner: 6.30pm – 10.30pm