Wednesday, 13 February 2013

Our 2013 Lunar New Year Reunion Dinners

Today is the 4th day of Chinese Lunar New Year and it seems like just last Wednesday we were all busy preparing to welcome new year and yet now it's already 3 days (out of the 15 days) past the new year celebrations. I find this year seems to be quieter as compared to previous years also you don't really find crowds around doing house visiting and etc. Perhaps due to the long weekends or raining weathers, most of the people rather choose to stay dry in doors or go for a short holiday trip too.



JING LONG SEAFOOD RESTAURANT


Jing Long Yu Sheng (金隆鱼生盆)
As usual this year we also had early reunion dinner with in-law at Jing Long Seafood Restaurant together with my mum and etc. As this was our 4th year (past years dinner here) having yearly reunion dinner there, we decided to have the dinner a few days earlier before the Lunar New Year Eve in order to avoid crowds plus mass production of the dishes.

Yu Sheng (鱼生) is always my favourite dish among the rest even when it was compared to abalone or lobster. I love the fresh ingredients especially with lot of shredded vegetables and pomelo that toss together with the Yu Sheng dressing. And having Yu Sheng as starter during Lunar New Year symbolized abundance, prosperity, luck and etc which makes this dish a must have during New Year gathering or dinner.

Shark's Find With Dried Scallop (干贝上汤翅)

Steamed Red Grouper With Crispy Salted Turnip (菜莆蒸红斑)
Interesting combination to add crispy salted turnip as toppings on the steamed grouper to enhance the taste of the fish with aromatic fragrance plus slightly salted flavour. Before eating we still thought the topping might be some "crispy bean (豆酥)" which was commonly used by Chinese restaurants on steamed fish

Stir Fried Assorted Vegetables With Fried Lotus (夏果白合皇)
This vegetables dish is simple and yet refreshing with lot of crunch from the assorted vegetables like celery, carrot, black fungus, lily buds and etc. But the most eye catching ingredient would be the paper thin fried lotus chips which added bonus point to the dish.

Lychee Prawn Ball (荔枝鲜虾球)
Apart from our favourite Wasabi Prawn Balls, this new Lychee Prawn Ball was indeed something different using deep-fried prawn balls coated with lychee fragrance mayonnaise sauce and served together with some fresh fruit salad beneath.

Hong Kong Style Pork Ribs (港式焗子排)

Steamed Lotus Leaf Rice (荷叶飘香饭)
Usually for Chinese New Year dinner the 2nd last dish always end with either Longevity Noodles or Steamed Rice with Preserved Meat which was wrapped with lotus leaf. Personally I would prefer noodles rather than rice which is too filling by the end of the dinner. 

Cheng Teng (雪耳八宝汤)
New Year dessert cannot do without Cheng Teng, Orr Nee (yam paste) or Red Bean Soup with Dumplings which symbolized auspicious meanings and sweetness for the coming new year. And for myself, my favourite new year dessert is always Orr Nee!!!!

The 8 courses menu shown above was for 10 persons which cost around S$388++ during Chinese New Year period and we find that the serving seems to be a bit lesser for 10 pax as compared when dine-in during normal days.   


金隆海鲜菜馆
JING LONG SEAFOOD RESTAURANT
412 Bedok North Ave 2
#01-152
Singapore 460412
Reservation: (65) 6442 9398
Website: jinglongseafood.com.sg/



JUMBO SEAFOOD
(The Riverwalk)


Prosperity Salmon Yu Sheng (三文鱼捞起)
For the past few years we have being joining small aunty's family for reunion dinner during Chinese New Year Eve and this year our dinner venue was at Jumbo Seafood Gallery which located near Clarke Quay MRT station along the Riverwalk.

Assemble the Yu Sheng with fish, seasonings and lot of Auspicious words before the Lo Hei starts.

Everyone ready for the "Lo Hei (捞起)" which is a MUST have before having the New Year dishes.

Superior Shark's Fin Soup With Conpoy (干贝大生翅)

Steamed Live Boston Lobster with Minced Garlic (蒜香蒸波士顿龙虾)
For a 10 persons menu, 2 lobsters were served and they came with big claws too! But personally I prefer baked lobster, lobster sashimi or salad rather than steamed because I am not a fan of "garlic" if it was over loaded in the dish too.

Huge Live Boston Lobster

Stir Fried Scallops served 2 ways (鸳鸯鲜玉带)
Something that I like for that night's menu was their scallop which served in two different cooking methods within a plate. The whole scallop was wrapped with mashed yam and deep-fried till golden brown which resemble golden coins whereas in the yam basket, the sliced scallop was stir-fry with capsicum, onion and XO sauce. 

Steamed Live Soon Hock With Lotus Leaf (荷叶蒸笋壳)
Steamed soon hock was rather a disappointment as the fish was over cooked and the combination of "Xue Cai (雪菜/雪裡紅, salted vegetables) and Enokitake (金针菇)" at the base don't seems to bring out the flavour and sweetness of the fish. We still prefer the Cantonese Style of steamed fish with soy sauce.

Braised Whole Abalone And Mushrooms in Oyster Sauce (蚝皇原只鲍鱼扣花姑)
Braised Abalone with Mushrooms is a common dish which appears in most New Year Menu despite of whether having in the restaurant or at home. This was because most Chinese believed abalone symbolizes abundance of wealth which sounds like "年年有余" in Mandarin.

Stewed Bee Hoon With Seafood (黄焖海皇米粉)

Red Bean Soup With Glutinous Rice Balls (红豆沙汤圆)

Menu for the Reunion Dinner


JUMBO SEAFOOD GALLERY
The Riverwalk
20 Upper Circular Road #B1-48
The Riverwalk Singapore 058416
Reservation: (65) 6534 3435
Website: http://www.jumboseafood.com.sg/


Lastly I would like to wish everyone a Happy Lunar New Year with abundance of health, love, happiness, wealth and etc.....

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