New Year treats with a twist

New Year treats with a twist

You have less than two weeks to stock up your Chinese New Year snack trays. Here's a list to give you a headstart.

Antoinette

30 Penhas Road 6293 3121

http://antoinette.com.sg/

IF you can't get enough of yusheng at your reunion dinner, end off with one - the dessert version, that is. Antoinette's Pang Kok Keong's creation comes in the form of a large chocolate egg, on a "nest" of auspicious sweets such as chocolate fish, ingots and coins, mandarin orange butter cake and meringue kisses. A wooden hammer is brought out and a lucky diner cracks open the egg to reveal fresh fruit such as pineapple, Thai green mango, red dragon fruit, and pomelo, all diced and shredded. A mandarin orange, plum and gula melaka dressing is poured over the dessert, followed by the communal tossing.

Thanks to the chocolate and the dressing, this yusheng is a real sugar overdose but will ensure a sweet year ahead.

Queen's Yu Sheng is available for dine-in or takeaway at S$88++ each, and serves six to eight persons. One-day advance order is required.

Yang Yang Cookies

www.yangyang.com.sg

YANG Yang Cookies is a family-run confectionery which prides itself on baking from recipes passed down through the generations in the Yang family. The goodies includes kueh lapis, pineapple tarts and myriad cookies. Check out the green pea and almond cookies, both retailing at S$18.80 each. The green pea cookies have the taste of real and crunchy roasted green peas, while the almond cookies are sugee cookie-like crumbly with a melt-in-the-mouth texture and satisfying nutty bits. The pineapple tarts are little niblets of buttery and crumbly pastry that don't dissolve into a pasty mess in the mouth, with a good portion of jam. It's easy to keep popping them into your mouth, so be warned.

True Blue Cuisine

47/49 Armenian Street

6440 0449 www.truebluecuisine.com

STILL hunting for that perfect pineapple tart? The ones from True Blue Cuisine, a Peranakan restaurant on Armenian Street run by chef-owner Benjamin Seck, come pretty close. The tarts are made from a typical Nyonya recipe handed down from his great- grandmother, except in the old days lard was used, but that has since been replaced with butter. The pineapple jam is just the right amount of sweet and sour, while the pastry is firm and almost crunchy. Aside from their regular-sized tarts, they also offer a larger version, both at S$33 a tin. Also available are addictive prawn crackers (S$25), love letters (S$38), and kueh bangkit (S$22).

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