Take away a feast

Take away a feast

The Chinese New Year reunion dinner does not have to be an assembly-line restaurant affair with draconian time limits. A growing number of takeaway options means you can enjoy your family get-together at home. BT Weekend helps you to choose your menu.

Ah Hoi's Kitchen

Hotel Jen Tanglin Singapore 6831 4373

ahhoiskitchen.hjts@hoteljen.com

You have to dig deep to get every morsel of goodness in this pen cai, or what the restaurant calls the Fortune Big Bowl Feast. Some of the premium ingredients used include black moss, abalone, superior sea cucumber, fish maw, dried oyster, fresh prawns, along with roasted pork, chicken, yam, beancurd, lotus root, Chinese cabbage, gingko nut, golden mushroom, superior mushroom and conpoy broth. A medium sized pen cai is good for four to six persons and is priced at S$268.

Xi Yan

6220 3546

www.xiyan.com.sg

You've heard of Buddha Jumps Over the Wall, but how about its baked version? This one from Xi Yan features a whole bird baked in a giant bun, which helps to keep the chicken warm.

Cut away the bread to get the succulent chicken which comes stuffed with sea cucumber, pork belly, mushroom, dried scallop and abalone. The Baked Buddha Jump Over the Wall is priced at S$128.

JING One Fullerton

6224 0088

www.jing.sg

This year, Jing is offering a three-course takeaway menu that is good for four to six persons. Start off with the salmon yusheng, followed by Jing's Abalone Dried Seafood Poon Choi. Each claypot comes packed with abalone, fish maw, fish glue, Japanese mushroom, dried oyster, prawns, lotus roots, braised tofu, chicken, black moss and sea asparagus. For some carbohydrates, there's the Supreme Fried Rice, wok-fried with Chinese sausage and diced mushrooms, wrapped in fresh lotus leaf. Priced at S$288. Get a 20 per cent discount if you order by Feb 17.

Oceans of Seafood

6466 1005

www.oceansofseafood.com.sg

Oceans of Seafood's Vibrancy of Life yusheng comes with a Japanese twist. The yusheng, S$128, comes with a whole boiled rock lobster, salmon and amberjack sashimi. The amberjack is flown in from Tokyo's Tsukiji market, and the lobster is from the UK. The yusheng also has vegetables imported from Japan, such as the red and white radishes. Extra ingredients that are thrown in with a Japanese slant are edamame beans, and tobiko, or flying fish roe. For that extra luxe touch, the yusheng is garnished with gold flakes.

Instead of an overly sweet sauce, the dressing here is sesame with a hint of wasabi.

Quayside Seafood

6338 3195

www.quaysidedining.com

This seafood pen cai certainly lives up to its rather fancy name - 'Completeness & Overflowing Wealth' Whole Lobster & Seafood Treasures Pen-Cai. There is a whole lobster in there, plus 10-head abalones from Australia, a healthier-choice hormone-free whole chicken, hybrid grouper fillets, clams, Alaskan crab claws, king prawns, South African sea cucumber, fresh whole scallops, whole shiitake mushrooms, taro, tender wawa vegetables, and dried oysters.

Each pot is priced at S$328, and is good for six diners. Extra orders are priced at S$53 for each diner.

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