Chinese New Year (Menu 1) at Window on the Park 22 January 2018 to​ 1​ February 2019 7 February – 20 February Heating Lamp (Dinner) Roasted Duck with Plum Sauce Chicken “Bak Kwa” Appetizers Traditional Rojak Achar Awak Smoked Chicken with Green Apple Salad Green Mango Salad with Bay Prawns Wild Rice, Sweet Corn and Chick Pea with Almond Flake Tomato and Mozzarella “Caprese” with Basil Pesto Traditional Salad in Parmesan Wheel Salad Leaves Mesclun Leaves Red Frisee Arugula Spinach Salad Dressings Thousand Islands Balsamic Vinaigrette Sesame dressing French dressing Salad Condiments Bread Croutons Parmesan Cheese Bacon Bits Cherry Tomato Slice Olives Traditional Rojak Sweet Corn Kernel Chick Pea Seafood On Ice Poached Tiger Prawns Cold Canadian Black Mussel Lala Clam Queen Scallop Baby Lobster (Dinner) Cooked Crab (Dinner) Freshly Shucked Oyster (Dinner) (Thai Mango Chili Sauce, Cocktail Sauce, Lemon Wedges, Hot Sauce, Tabasco) Japanese Dishes Salmon Sashimi Selection of Sushi and Maki Roll Wasabi, Shoyu, Pink Ginger Soups Double Boiled Old Cucumber Soup Cream of Mushroom Soup Assorted Bread Rolls with Butter Noodles Station Singapore Laksa Pasta Station Spaghetti, Farfalle and Penne (Tomato Sauce, Mushroom Cream and Beef Bolognaise) Hot Dishes “Yong Zhou” Fried Rice Kong Po Chicken with Dried Chili and Cashew Nuts Wok Fried Beef with Ginger and Spring Onion Golden Tau Fu with Minced Chicken and Scallion Sir Fried “Har Lok” Prawn with Scallion Crispy Seabass with Thai Chili Sauce (Lunch) Singapore Chili Crab with Mantou (Dinner) Black Pepper Slipper Lobster (Dinner) Potato Gnocchi with Creamy Mushroom Sauce (L) Sautéed Seasonal Vegetable with Shallot Classic Gratin Potato Fish Finger with Tartare Sauce Chicken "Coq au Vin" with Root Vegetables (Dinner) Braised Beef Cheek in Merlot Wine (Dinner) Sauces/Dips Chincalok (Singlong Brand) Chicken Rice Chili Soya Sauce with Red Chili Chili Bean Sauce Pickled Green Chili Sambal Belachan Red Cut Chili Sambal Kicap Pedas Dessert Children’s Lollipop Mango Pudding with Mix Berries Miniature Jivara Chocolate Tart Warm Soya Milk with White Fungus, Barley and Gingko Nut “Ai Yu” Jelly with Lemongrass Scented & Wolfberries Bread And Butter Pudding with Vanilla Sauce Pan Fried Nian Gao Assorted Nonya Kueh & Kueh Lapis Mango Pudding/Chia Seed Pudding/Soya Pudding (Rotational) Ondeh-Ondeh Cake Crème Caramel Crème Brulee 4 Types of Seasonal Cut Fruits 3 type of Ice Cream Coconut Ice Cream, Gula Melaka Ice Cream, Chocolate Ice Cream Chinese Cookies in Jar Pineapple Tart, Shrimp Roll, Peanut Puff, Love Letter, Sugee _______________________________________________________________________________ Chinese New Year (Menu 1) at Window on the Park 22 January 2018 to​ 1​ February 2019 7 February – 20 February Heating Lamp (Dinner) Roasted Chicken with Five Spiced Salt Chicken “Bak Kwa” Appetizers Traditional Rojak Achar Awak Smoked Chicken with Green Apple Salad Green Mango Salad with Bay Prawns Wild Rice, Sweet Corn and Chick Pea with Almond Flake Tomato and Mozzarella Caprese with Basil Pesto Traditional Salad in Parmesan Wheel Salad Leaves Mesclun Leaves Red Frisee Arugula Spinach Salad Dressings Thousand Islands Balsamic Vinaigrette Sesame Dressing French Dressing Salad Condiments Bread Croutons Parmesan Cheese Bacon Bits Cherry Tomato Slice Olives Traditional Rojak Sweet Corn Kernel Chick Pea Seafood On Ice Poached Tiger Prawns Cold Canadian Black Mussel Lala Clam Queen Scallop Baby Lobster (Dinner) Cooked Crab (Dinner) Freshly Shucked Oyster (Dinner) (Thai Mango Chili Sauce, Cocktail Sauce, Lemon Wedges, Hot Sauce, Tabasco) Japanese Dishes Salmon Sashimi Selection of Sushi and Maki Roll Wasabi, Shoyu, Pink Ginger Soups Double Boiled White Radish and Chicken Soup Cream of Butternut Pumpkin Soup Assorted Bread Rolls with Butter Noodles Station Prawn Noodles Soup Pasta Station Spaghetti, Farfalle and Penne (Tomato Sauce, Mushroom Cream and Beef Bolognaise) Hot Dishes Hainanese Chicken Rice Poached Farm Chicken Szechuan Style Braised Beef Brisket with (Lunch) Sambal Whole Egg with Onion ​Black Pepper Tiger Prawn (Lunch) Wok Fried Octopus with Ginger and Scallion (Lunch) Twice Cooked Pork with Leek (Dinner) Chili Slipper Lobster (Dinner) Seafood Paella with Saffron and Lemon (Lunch) Braised Beef Cheek in Merlot Wine (Dinner) Herbs Roasted Red Skin Potato with Honey and Walnuts Vegetable Ratatouille Teriyaki Seabass with Japanese Pickle and Bonito Flake Roasted Lamb Leg with Rosemary Jus and Garlic Confit (Dinner) Sauces/Dips Chincalok (Singlong Brand) Chicken Rice Chili Soya Sauce with Red Chili Chili Bean Sauce Pickled Green Chili Sambal Belachan Red Cut Chili Sambal Kicap Pedas Dessert Children’s Lollipop Mango Pudding with Mix Berries Miniature Jivara Chocolate Tart Warm Soya Milk with White Fungus, Barley and Gingko Nut “Ai Yu” Jelly with Lemongrass Scented & Wolfberries Bread And Butter Pudding with Vanilla Sauce Pan Fried Nian Gao Assorted Nonya Kueh & Kueh Lapis Mango Pudding/Chia Seed Pudding/Soya Pudding (Rotational) Ondeh-Ondeh Cake Crème Caramel Crème Brulee 4 Types of Seasonal Cut Fruits 3 type of Ice Cream Coconut Ice Cream, Gula Melaka Ice Cream, Chocolate Ice Cream Chinese Cookies in Jar Pineapple Tart, Shrimp Roll, Peanut Puff, Love Letter, Sugee _______________________________________________________________________________ Chinese New Year (Menu 3) at Window on the Park 22 January 2018 to​ 1​ February 2019 7 February – 20 February Heating Lamp (Dinner) Roasted Pork Belly with Five Spice Chicken “Ngoh Hiang” Appetizers Traditional Rojak Achar Awak Smoked Chicken with Green Apple Salad Green Mango Salad with Bay Prawns Wild Rice, Sweet Corn and Chick Pea with Almond Flake Tomato and Mozzarella “Caprese” with Basil Pesto Traditional Salad in Parmesan Wheel Salad Leaves Mesclun Leaves Red Frisee Arugula Spinach Salad Dressings Thousand Islands Balsamic Vinaigrette Sesame dressing French dressing Salad Condiments Bread Croutons Parmesan Cheese Bacon Bits Cherry Tomato Slice Olives Traditional Rojak Sweet Corn Kernel Chick Pea Seafood On Ice Poached Tiger Prawns Cold Canadian Black Mussel Lala Clam Queen Scallop Baby Lobster (Dinner) Cooked Crab (Dinner) Freshly Shucked Oyster (Dinner) (Thai Mango Chili Sauce, Cocktail Sauce, Lemon Wedges, Hot Sauce, Tabasco) Japanese Dishes Salmon Sashimi Selection of Sushi and Maki Roll Wasabi, Shoyu, Pink Ginger Soups Watercress with Chicken and Red Dates Soupo Clam Chowder Assorted Bread Rolls with Butter Noodles Station Mee Rebus Pasta Station Spaghetti, Farfalle and Penne (Tomato Sauce, Mushroom Cream and Beef Bolognaise) Hot Dishes Black Olive Fried Rice with Roasted Duck Chicken Curry with Potato Sweet and Sour Fish "Ma Po" Tau Fu with Minced Chicken Stir Fried Bay Prawn with Black Pea Sauce (Lunch) “Kong Po” Stir Fried Cuttlefish with Spring Onion Wok Fried Chili Black Pepper Crab (Dinner) Braised Pig Trotter with Vinegar and Old Ginger (Dinner) Stir Fried Japanese Ramen with Seafood Sautéed Kenya Bean, Sugar Snap and Zucchini with Shallot (L) Braised Beef Cheek in Merlot Wine (Dinner) Roasted Red Skin Potato Pan Seared Seabass with Blood Orange Sauce Grilled Chicken Thigh with Teriyaki Glazed and Scallion (Dinner) Sauces/Dips Chincalok (Singlong Brand) Chicken Rice Chilli Soya Sauce with Red Chili Chili Bean Sauce Pickled Green Chili Sambal Belachan Red Cut Chili Sambal Kicap Pedas Dessert Children’s Lollipop Mango Pudding with Mix Berries Miniature Jivara Chocolate Tart Warm Soya Milk with White Fungus, Barley and Gingko Nut “Ai Yu” Jelly with Lemongrass Scented & Wolfberries Bread And Butter Pudding with Vanilla Sauce Pan Fried Nian Gao Assorted Nonya Kueh & Kueh Lapis Mango Pudding/Chia Seed Pudding/Soya Pudding (Rotational) Ondeh-Ondeh Cake Crème Caramel Crème Brulee 4 Types of Seasonal Cut Fruits 3 types of Ice Cream Coconut Ice Cream, Gula Melaka Ice Cream, Chocolate Ice Cream Chinese Cookies in Jar Pineapple Tart, Shrimp Roll, Peanut Puff, Love Letter, Sugee Cookies Note:​ Buffet menu items are on a rotational basis and subject to change without prior notice. .