Chinese New Year Dinner Buffet Friday 24 January and Saturday 25 January 2020, 6:00 PM – 10:30 PM 98 per person, including a selection of Chinese tea 49 per child, 6-12 years old Ice Bowl Grill & Wood-Fired Oven Sides Dessert Blue swimmer crabs, tiger prawns, Wagyu flank Vegetable fried rice Sesame seed balls “Zeen Doy” freshly shucked Pacific oysters Grandma’s chilli sauce, pickled black fungus Spring onions, organic eggs, Rice pudding with kumquat compote crispy fried shallots Served with Tabasco, lemon, cocktail sauce, Grilled lamb cutlets New Year cake “Nian Gao” mignonette dressing Cumin seeds, chilli, Sichuan peppercorns, Wok-fried baby bok choy Nyonya pineapple tart coriander Oyster sauce, sesame oil Glutinous rice ball soup “Tang Yuan” Japanese Bar Whole wood-roasted turbot Braised mapo tofu California rolls, maki, nigiri, sashimi Ginger, spring onion, fragrant soy sauce King brown mushrooms, spring onions Chinese egg tart Yellow fin tuna, House-made Beijing duck Stir fried baby corn Rose, ginger steamed sponge cake New Zealand king salmon, kingfish Mandarin pancakes, cucumber, plum sauce Miso butter, puffed golden sesame seeds “Ma Lai Go” Served with light soy sauce, wasabi, Wood-roasted spring chicken Grilled asparagus Mahua twist pickled ginger Sticky ginger, lemon and honey sauce Chinese sausage, toasted sesame Peanut sesame brittle “Fah Sung Thong” Salad Bar Crispy roast pork belly Hup Toh Soh walnut cookie Green nam jim, pickled cucumbers, shallots Delicatessen Mixed green leaves Pancake with red bean Piccante, Finocchina, Bresaola, Served with Caesar dressing, Prosperity Fa Gao cupcakes Asian Kitchen Prosciutto, pork and pistachio terrine, house-made vinaigrette, aged balsamic Osmanthus jelly vinegar, chardonnay vinegar, Singapore-style noodles chicken liver pâté Ice cream and sorbet extra virgin olive oil Prawns, char siew pork, Broad bean and feta, smoky eggplant, bean sprouts, peanuts taramasalata dips Steamer & Soup Black pepper crab Assorted grilled and Cantonese-style steamed barramundi Spring onions, coriander, Sarawak marinated vegetables olives Vegetable dumpling peppercorns Artisan bread and Pepe Saya butter Prawn siu mai Crispy salt and pepper squid Cheese Board Pork xi long boa “Typhoon Shelter-Style” Assorted local and international cheeses Scallop har gow Hot, sweet, sour and numbing pork Lavosh, grissini, apricots, muscatels, Wonton noodle soup Chilli, sugar, black vinegar, walnuts, truffle honey, marinated baby figs, Served with sesame oil, light soy sauce, Sichuan peppercorns quince paste fresh red chillies, house-made chilli sauce Kung Pao chicken Sichuan peppercorns, heaven facing chillies, cashew nuts.