A Comprehensive Culinary Journey Through Lunar New Year Traditions
AMBIENCE & ATMOSPHERE
Stepping into Shangri-La Singapore during the Lunar New Year season is akin to entering a realm where tradition and luxury converge in harmonious celebration. The hotel’s lobby transforms into a theatrical stage of prosperity, anchored by the magnificent revolving lantern—a mesmerising zoumaedeng (走马灯) that rotates with gentle grace, its shadows dancing across marble floors like fortunes in perpetual motion. This traditional Chinese lantern, illuminated from within by warm golden light, casts an enchanting glow that bathes the surrounding space in hues of amber, crimson, and burnished gold.
The dining space exudes an air of refined festivity. Tables are adorned with auspicious red accents—silk table runners embroidered with gold thread depicting leaping horses and blooming peonies, symbolising vigour and prosperity. Crystal glassware catches the ambient lighting, creating prismatic reflections that add sparkle to the celebratory atmosphere. The gentle murmur of conversation mingles with the soft notes of traditional guzheng music playing in the background, creating a soundscape that is both elegant and intimate. Service staff glide through the space with practiced precision, their movements choreographed to ensure seamless hospitality without intrusion.
The lighting design deserves particular mention—neither too bright nor too dim, it strikes that elusive balance between visibility and ambience. Warm spotlights highlight the revolving lantern while softer illumination bathes the dining areas in a flattering glow that makes both food and guests appear at their best. The colour temperature leans decidedly warm, with golden and amber tones predominating, creating an atmosphere that feels simultaneously festive and intimate, celebratory yet refined.
THE CULINARY PRELUDE
One of the most anticipated Lunar New Year celebrations each year has to be at Shangri-La Singapore, and this year’s festivities are nothing short of spectacular. Surrounding the majestic lantern are beautifully presented Yu Sheng platters, their vibrant ingredients arranged in precise geometric patterns—a rainbow of shredded vegetables, candied fruits, and crispy crackers awaiting the ceremonial toss. The ritual of lo hei, with its enthusiastic calls of “huat ah!” (prosper!), sets the tone for an evening dedicated to culinary excellence and auspicious beginnings.
The dining room buzzes with anticipation as families and friends gather around tables laden with promise. There’s a palpable sense of occasion in the air, that special energy that comes from sharing significant cultural moments with loved ones. The careful orchestration of service ensures that despite the restaurant’s capacity crowd, each table feels attended to, each guest valued.
ASSORTED DIM SUM — 4.2/5
Visual Presentation & First Impressions
The evening’s culinary journey commenced with an exquisite quartet of dim sum, presented on a pristine white porcelain platter that served as a canvas for these edible jewels. Each piece was positioned with deliberate artistry, creating a balanced composition that pleased the eye before it delighted the palate. The colour palette ranged from the pale ivory of steamed dumplings to the burnished gold of fried morsels, punctuated by verdant flecks of chive and the ebony elegance of truffle shavings.
The platter itself was a study in visual harmony. The geometric arrangement—two fried items on one side balanced by two steamed items on the other—created a pleasing symmetry. Small garnishes of microgreens and a light drizzle of premium soy sauce added artistic flourishes without overwhelming the main attractions. The presentation communicated refinement and attention to detail, setting high expectations for the flavours to follow.
Textural Symphony: The Fried Delicacies
The Deep-fried King Prawn Pastry with Chinese Chives presented a masterclass in contrasts. The golden-brown exterior shattered with an audible crackle upon first bite, revealing layers of paper-thin pastry that had been expertly fried to achieve that coveted textural dichotomy—simultaneously crisp and delicate. The surface displayed a honeycomb pattern of tiny bubbles, evidence of proper frying temperature and technique, with some areas exhibiting a deeper caramel hue where the pastry had achieved maximum crispness.
Within this fragile shell, the prawn filling maintained a supple, almost bouncy texture characteristic of properly handled seafood. The prawns had been minced just enough to cohere while retaining their natural springiness, interspersed with finely julienned Chinese chives that added subtle resistance and verdant freshness. The colour transition from the amber-gold crust to the pale pink and green interior was visually striking, a study in complementary tones. Each bite offered multiple textural experiences: the initial shatter of pastry, the tender give of prawn, the slight fibrous crunch of chive.
The Deep-fried Glutinous Rice Sesame Ball offered a different textural narrative altogether. Encased in a shell of toasted sesame seeds—each tiny seed contributing its own minute crunch—the exterior gave way to a chewy, almost mochi-like layer of glutinous rice. This outer coating possessed that characteristic QQ texture prized in Chinese cuisine, a pleasant resistance that yields slowly to the bite, creating an engaging textural experience that prolongs enjoyment.
Breaking through this layer released the savoury filling of diced chicken and salted fish, the latter lending umami depth through its fermented complexity. The interior was moist and cohesive, the chicken providing tender bites while the salted fish dissolved into pockets of intense flavour, its potent salinity balanced by the subtle sweetness of the glutinous rice coating. Colour-wise, the golden-brown sphere studded with cream-coloured sesame seeds resembled a miniature harvest moon, its surface texture reminiscent of cobblestone when viewed closely.
Steamed Delicacies: A Study in Refinement
The steamed offerings showcased the chef’s understanding of delicate flavours and textures. The Steamed Grouper Dumpling with Asparagus arrived with a translucent wrapper that revealed glimpses of the pale pink fish and jade-green asparagus within, like viewing precious stones through frosted glass. The dumpling skin had achieved that ideal thickness—thin enough to be nearly see-through (holding it up to light revealed silhouettes of the ingredients within) yet sturdy enough to contain the filling without tearing.
Its texture was silky and supple, with just enough tooth to provide pleasant resistance before yielding. The wrapper possessed a subtle elasticity, a gentle spring-back when pressed, indicating proper gluten development and steaming time. The grouper filling was exceptionally tender, its delicate flakes maintaining structural integrity while dissolving almost creamily on the tongue. Asparagus pieces, cut into small dice, provided verdant crunch and a slightly grassy sweetness that complemented the fish’s subtle oceanic flavour. The green vegetable also contributed visual appeal, creating an attractive mosaic effect against the white fish when the dumpling was cut open.
Most impressive was the Steamed Scallop Dumpling with Egg White and Black Truffle. This creation epitomised luxury and restraint in equal measure. The dumpling’s exterior gleamed with a pearlescent sheen, its snowy-white wrapper made from egg white creating a pure, almost ethereal appearance that seemed to glow softly against the plate. Crowned with delicate shavings of black truffle that appeared like dark calligraphy against white parchment, the visual contrast was striking—a meditation in monochrome.
The scallop filling was supremely tender, each piece maintaining its natural sweetness and that characteristic scallop texture—firm yet yielding, with a clean oceanic taste elevated by the earthy, aromatic truffle. The marriage of sea and earth worked beautifully, the truffle’s musky intensity providing depth without overwhelming the scallop’s delicate flavour. The egg white wrapper contributed a subtle richness and impossibly smooth texture that melted away on the palate, leaving only the memory of its silken touch. This dumpling represented the pinnacle of the assortment, demonstrating refined technique and premium ingredients working in perfect harmony.
ABUNDANCE PEN CAI — 4.8/5
The Architecture of Prosperity
Presented in an individual mini claypot, the Abundance Pen Cai arrived as a diminutive treasure trove, its compact form belying the extraordinary complexity within. The traditional terracotta vessel, still radiating heat, showcased layers upon layers of premium ingredients arranged with the precision of a master craftsman building an edible pagoda. Steam rose from the surface, carrying with it a symphony of aromas—the briny essence of seafood, the earthy richness of mushrooms, the sweet fragrance of braised meats, all unified by the deep, complex base notes of the master stock.
The claypot itself, with its rustic charm and heat-retaining properties, served both functional and aesthetic purposes. Its rough, unglazed exterior contrasted beautifully with the refined ingredients within, while its ability to maintain temperature ensured that each layer remained hot throughout the meal. The gentle bubbling at the edges created a sensory experience that engaged sight, sound, and smell before the first taste.
Visual Tapestry: Colour and Composition
The top layer presented an impressive visual display of wealth and abundance. Burnished mahogany slices of roasted pork glistened with rendered fat, their edges caramelised to a deep auburn that bordered on black. The meat’s surface caught the light, creating highlights that emphasised its lacquered appearance. Nearby, pieces of soy sauce chicken gleamed in shades of chestnut brown, the soy-braised skin taut and glossy.
An abalone, its surface displaying that characteristic iridescent sheen, sat prominently near the centre—a jewel among treasures. Its exterior showed gradations of cream, grey, and subtle pink, the natural marbling of this prized mollusk on full display. The abalone’s edges had absorbed the braising liquid, taking on a darker, richer hue that faded toward the lighter centre.
Dried scallops, rehydrated to plump tenderness, exhibited their golden-amber colour, each strand of muscle fibre visible and glistening. Sea cucumber, that textural delicacy, displayed its dark grey-brown colour, its surface patterned with the characteristic bumps and irregularities that distinguish quality specimens. A piece of pan-fried fish maw, golden and slightly puffed, added textural variety, its sponge-like structure visible in cross-section.
Descending Through the Layers: A Textural Journey
As one excavated through the layers, each stratum revealed new treasures and textural experiences. The roasted pork, when lifted with chopsticks, showed its complete character—a layer of crispy, crackling skin giving way to tender, succulent meat, then a translucent band of silky fat that had been rendered to just the right degree of unctuousness. The skin shattered between the teeth while the meat pulled apart with the gentlest resistance, the fat melting instantaneously upon contact with the warm palate.
The abalone exemplified perfect braising—tender enough to bite through cleanly yet retaining a pleasant firmness, that slight resistance that distinguishes well-prepared abalone from overcooked toughness or undercooked chewiness. Its texture was simultaneously meaty and delicate, with a clean, sweet oceanic flavour that had been enriched by hours of gentle simmering in the master stock.
The sea cucumber provided that unique gelatinous texture prized in Chinese cuisine—slippery, slightly springy, with a mouth-filling quality that coated the palate. While subtle in its own flavour, it had absorbed the essence of the braising liquid, becoming a vehicle for the complex, layered taste of the master stock. Its texture added an element of luxury, that distinctive mouthfeel that signals special-occasion dining.
Dried scallops, those umami bombs of the ocean, had been rehydrated to perfect tenderness. Each scallop pulled apart into fine shreds along its natural grain, releasing intense bursts of concentrated seafood flavour. Their texture was tender yet fibrous, requiring minimal chewing while providing satisfying substance. The golden colour indicated quality specimens that had been properly processed and aged.
The Middle Layers: Vegetables and Contrasts
Beneath the premium proteins lay a foundation of vegetables, each contributing its own textural and flavour profile. Baby Chinese cabbage, braised until tender, retained enough structure to offer gentle resistance while practically melting on the tongue. Its jade-green leaves had darkened slightly during cooking, taking on olive tones while the white stems remained relatively pale, creating attractive visual contrast. The vegetable provided a refreshing counterpoint to the richness of the meats and seafood, its subtle bitterness cutting through the unctuous flavours.
Shiitake mushrooms, their caps a deep chocolate brown with cream-coloured gills visible when turned over, contributed earthy depth and meaty texture. Properly rehydrated and braised, they had absorbed the master stock while maintaining their characteristic chewiness—not tough, but pleasantly resistant, requiring deliberate chewing that released their woodsy, almost smoky flavour profile.
White radish (daikon), cut into substantial chunks, had transformed during the long braising process. Where once it was crisp and peppery, it had become tender and sweet, almost translucent in appearance. The ivory-white colour had taken on a gentle amber tinge from the braising liquid, and when pressed with chopsticks, the radish yielded easily, its cells having broken down into soft, silky tenderness while maintaining enough structure to hold its shape. Each piece acted as a flavour sponge, saturated with the complex master stock.
Taro pieces, with their characteristic purple-grey speckled appearance, provided starchy satisfaction. Braised until completely tender, they had absorbed liquid and fat, becoming creamy and almost fluffy in texture. The taro’s natural nuttiness complemented the savoury elements while adding body to the dish. Some pieces had begun to break down at the edges, creating a slightly grainy texture that added to the dish’s complexity.
The Foundation: Maximising Every Element
At the very bottom of the claypot, one discovered the final treasures: dried oysters, black moss (fat choi), chestnuts, and fried beancurd skin, all swimming in the reduced, intensely flavourful master stock. The dried oysters, rehydrated and braised, possessed an intense umami character and chewy texture. Their dark brown colour and wrinkled appearance might not win beauty contests, but their contribution to the overall flavour profile was immense—each small oyster packed concentrated ocean essence.
Black moss, that hair-like dried vegetable prized for its auspicious name (fat choi sounds like “prosperity” in Cantonese), added textural interest with its fine, thread-like strands. Though mild in flavour, it contributed a slight crunch and visual appeal, its jet-black colour standing out dramatically against lighter ingredients.
Chestnuts, braised until tender, provided sweet relief and a different textural experience—yielding and slightly mealy, with a natural sugary quality that balanced the savoury elements. Their tan colour and smooth texture made them easily identifiable, little pockets of autumn sweetness amid the umami-rich landscape.
Fried beancurd skin, that versatile ingredient, had absorbed the braising liquid like a sponge, transforming from crispy sheets into soft, sauce-laden morsels. The outer surfaces retained slight texture while the interior had become almost custard-like, saturated with flavour. When bitten, each piece released a burst of savoury liquid before yielding completely.
The Master Stock: Liquid Gold
The braising liquid itself deserved recognition as a component of equal importance to the solid ingredients. Reduced to syrupy consistency, it coated the back of a spoon with viscous richness, indicating hours of patient simmering and the extraction of collagen from various proteins. The colour was a deep mahogany, almost black in the depths of the claypot, with reddish-brown highlights when held to the light.
The flavour was intensely complex—a foundation of chicken and pork stock enriched by seafood essence, balanced with soy sauce, oyster sauce, and likely a touch of rock sugar for subtle sweetness. Aromatics (ginger, garlic, scallions, star anise) contributed their fragrances in harmonious layers rather than individual notes. The liquid possessed that elusive quality of depth, where each sip revealed new nuances—first the umami savoriness, then the sweet undertones, finally the subtle spice notes that lingered on the palate.
This was not a broth to be drunk directly but rather a concentrated essence meant to coat and enhance each ingredient, unifying the disparate elements into a cohesive whole. Every component in the pen cai had been enriched by this master stock, creating a dish that was truly greater than the sum of its parts.
DOUBLE-BOILED CHICKEN SOUP WITH DRIED SCALLOPS AND FRESH MATSUTAKE MUSHROOMS — 4.2/5
The Art of Patience: Double-boiling Technique
The soup arrived in a small, lidded ceramic vessel, the cover releasing a gentle sigh of fragrant steam when removed. The double-boiling technique, a cornerstone of Cantonese culinary tradition, involves sealing ingredients in a covered container and steaming them for hours in a water bath. This gentle, indirect heat extraction creates crystal-clear broths of remarkable purity and concentrated flavour.
Visual Clarity and Colour
The soup itself was a marvel of transparency—absolutely clear, with no trace of cloudiness or fat particles floating on the surface. Its colour resembled aged whiskey held to light: a pale golden-amber with hints of topaz. This clarity indicated masterful technique; any agitation or boiling would have emulsified fats and proteins, creating murkiness. Instead, the slow, gentle extraction had produced liquid gold, visually appealing in its pristine purity.
In the depths of the bowl, one could see every ingredient with perfect clarity: the white chicken pieces, the golden strands of dried scallop, the meaty matsutake mushrooms with their distinctive brown caps, all suspended in the luminous broth like specimens in amber.
Aromatic Profile
Before tasting, the aroma commanded attention. Steam carried waves of fragrance—the clean, sweet scent of chicken essence formed the base note, overlaid with the oceanic intensity of dried scallops and the distinctive perfume of matsutake mushrooms. Matsutakes possess a unique aroma, often described as a cross between cinnamon and pine, with spicy, earthy undertones that some compare to wet soil after autumn rain. This complex fragrance announced the soup’s presence, creating anticipation.
Textural Elements and Mouthfeel
The soup’s mouthfeel was surprisingly substantial despite its clear appearance. The liquid possessed body and weight on the tongue, evidence of gelatin extracted from chicken bones and cartilage during the extended cooking process. It coated the palate with silky smoothness, neither watery nor thick, achieving that ideal consistency where the broth feels nourishing and satisfying without heaviness.
The chicken pieces, which had surrendered their essence to the broth, remained tender and easy to separate with chopsticks. While some flavour had been extracted, the meat retained enough character to be enjoyable, with a clean, mild taste. The texture was soft and yielding, almost spoon-tender, having been subjected to hours of gentle heat.
Dried scallops had broken down into individual fibres, creating a texture reminiscent of tender crab meat. Each golden strand dissolved easily on the tongue while releasing concentrated umami flavour. Some strands maintained slight resistance, providing textural interest, while others had softened completely, melting into the broth.
The Matsutake Experience
Fresh matsutake mushrooms, those prized autumn delicacies, were the true stars of this soup. Their firm, meaty caps had softened during the double-boiling process while maintaining structural integrity. The texture was substantial and satisfying—a clean bite that released the mushroom’s distinctive flavour and aroma. Unlike more common mushrooms, matsutakes possess a density and heft that makes them feel substantial and luxurious.
The flavour profile was complex and distinctive: earthy without being heavy, with subtle spicy notes and that characteristic matsutake aroma that permeated each bite. The mushrooms’ natural umami complemented the dried scallops’ oceanic intensity, creating a duet of flavours that elevated the chicken broth base to new heights.
Cross-sections of the mushroom stems revealed their clean, white interior, slightly fibrous in appearance, which had absorbed the broth while contributing their own essence to the liquid. Even the stems, often woody in other mushroom varieties, had been rendered tender through the patient cooking process.
Flavour Depth and Harmony
The soup’s flavour was a study in restraint and balance. No single element dominated; instead, each component contributed to a harmonious whole. The chicken provided foundational sweetness and body, the dried scallops added oceanic depth and umami intensity, and the matsutakes contributed their unique aromatic complexity. Minimal seasoning allowed the natural flavours to shine—perhaps just a whisper of salt and white pepper, nothing more.
The finish was clean and long, with the matsutake’s distinctive aroma lingering pleasantly in the nasal passages. This was not a soup that shouted but rather one that whispered its sophistication, rewarding contemplative sipping with layers of subtle flavour.
Temperature played a crucial role in the experience. Served very hot, the soup’s aromatic compounds were at their most volatile, creating maximum fragrance. As it cooled slightly, different flavour notes emerged, demonstrating the complexity that hours of careful preparation had achieved.
ROASTED WHOLE SUCKLING PIG STUFFED WITH FRIED GLUTINOUS RICE — 4/5
Presentation and Visual Impact
The suckling pig arrived as a centrepiece worthy of celebration, carved into elegant portions that showcased both the crispy skin and the stuffing within. Each piece displayed the dish’s architecture: a layer of crackling skin in deep mahogany and burnished amber tones, beneath which sat tender meat, all resting atop a foundation of savoury fried glutinous rice.
The skin’s surface exhibited varying shades of brown—from light caramel in protected areas to deep chocolate where caramelization had reached its peak. The crackling showed a pattern of fine bubbles and cracks, like aged porcelain, indicating proper rendering of subcutaneous fat and achieving that coveted textural quality. In places where the skin had been scored before roasting, the cuts had opened into attractive patterns, the edges curled and darkened to an almost black char that added visual drama.
The Crackling: Textural Perfection
The skin was a triumph of technique. Lifting a piece revealed its lightness—the fat layer had been nearly completely rendered, leaving behind a delicate, glass-like sheet that shattered spectacularly when bitten. The sound was unmistakable: a sharp, clean crack that could be heard across the table, followed by smaller fractures as teeth worked through the brittle surface.
The texture was extraordinary—simultaneously light and crispy, dissolving almost instantly on the tongue while releasing bursts of rich, porky flavour. The skin had been seasoned simply, allowing the natural taste of well-raised pork to dominate, with subtle notes of five-spice and perhaps a hint of maltose (used in the traditional roasting process to create colour and aid in crisping).
Some sections exhibited even more textural interest where the crackling had separated into multiple translucent layers, creating a phyllo-like structure of extreme delicacy. These areas provided an even more dramatic shatter, the layers separating and collapsing in sequence.
The Meat: Tender and Succulent
Beneath the crackling lay meat of exceptional tenderness, as expected from a young pig. The flesh was pale pink, fine-grained, and incredibly juicy, each bite releasing moisture and flavour. The texture was silky and yielding, requiring minimal chewing, almost melting on the palate. This stood in stark contrast to the crackling above, creating that compelling textural opposition that makes this dish so celebrated.
The meat had been cooked with precision—hot enough to crisp the skin but gentle enough to keep the flesh moist and tender. No dryness or toughness marred the experience; instead, each piece demonstrated perfect doneness, with the meat pulling apart cleanly while remaining succulent.
Seasoning had penetrated the meat during the preparation process, contributing subtle flavour that enhanced rather than masked the pork’s natural taste. The meat possessed a delicate sweetness characteristic of young pork, with savoury depth from the roasting process and aromatic notes from whatever marinade or rub had been applied.
The Glutinous Rice Stuffing: Aromatic Foundation
The fried glutinous rice stuffing represented a dish within a dish, a savoury complement that elevated the suckling pig from excellent to exceptional. The rice had been fried before being used as stuffing, infusing it with aromatic complexity. Each grain glistened with oil and seasoning, the individual grains still distinct yet cohesive enough to hold together when portioned.
The texture of glutinous rice is distinctive—chewy and sticky, with a pleasant resistance that requires thorough chewing, releasing flavour gradually. The frying process had added a subtle firmness to the exterior of the rice grains while maintaining their characteristic QQ interior texture. Some grains had crisped slightly where they’d been in direct contact with heat, providing occasional crunchy surprises amid the generally chewy mass.
Within the rice, one discovered various ingredients that added flavour complexity and textural variety. Small dice of Chinese sausage (lap cheong) contributed pockets of sweet-savoury intensity, their firm texture contrasting with the rice. Bits of dried shrimp provided concentrated umami and slight chewiness. Mushroom pieces added earthy notes and meaty texture. Scallions contributed aromatic freshness and slight bite.
The rice had absorbed juices from the pig during roasting, becoming enriched with porky flavour while lending its own aromatic character back to the meat. This symbiotic relationship between stuffing and main protein created a unified dish where each element enhanced the other.
Colour-wise, the rice displayed a tan-brown colour from soy sauce and frying, punctuated by the reddish-brown of lap cheong, the black of mushrooms, and the green of scallions. Visually, it provided an attractive contrast to the pale meat and dark crackling.
The Complete Bite: Harmony of Elements
When all components were consumed together—a piece of crackling, tender meat, and savoury rice in a single bite—the dish revealed its full glory. The textural journey began with the spectacular shatter of skin, immediately followed by the silky give of meat, and concluded with the chewy satisfaction of glutinous rice. The flavour progression was equally compelling: rich pork fat from the crackling, clean meat flavour from the flesh, and complex aromatic notes from the rice stuffing.
Fat content, perfectly balanced across the elements, prevented any sensation of heaviness. The crackling’s fat had been rendered away, the meat was naturally lean, and the rice absorbed and distributed fat just enough to carry flavour without greasiness.
COD FILLET IN RICH SEAFOOD BISQUE WITH CRISPY RICE — 4.2/5
Visual Presentation: A Study in Contrasts
The dish arrived as a study in contrasts—pristine white cod fillet resting in a pool of russet-brown bisque, garnished with golden-brown crispy rice that floated on the surface like small rafts. The presentation was refined yet approachable, the components arranged to showcase each element while inviting integration.
The cod fillet, perfectly portioned, displayed a golden-brown crust on top that graduated to pale cream along the sides, finally revealing snowy-white flesh when cut. The sear marks created attractive caramelized patterns, evidence of proper pan technique. The fish’s surface had a subtle sheen, suggesting moisture retention and perhaps a light brush of butter or oil.
The bisque surrounded the fish in a shallow pool, its colour reminiscent of aged cognac—a rich reddish-brown with orange undertones. The liquid’s opacity indicated proper reduction and emulsification of the seafood elements, while its glossy surface suggested the presence of fat (cream and/or butter) that had been integrated into the sauce rather than floating separately.
Crispy rice elements, appearing like small golden nuggets or crackers, provided visual and textural contrast. Their colour ranged from pale gold to deep amber, with some pieces showing darker caramelization at the edges.
The Cod: Textural Excellence
The cod fillet exemplified expert fish cookery. The exterior had been seared to create a delicate crust—not thick or heavy, but rather a paper-thin layer that provided crunch without overwhelming the fish’s natural delicacy. This crust shattered gently under fork pressure, revealing the contrast between exterior and interior.
The flesh beneath was pristine white, its large flakes clearly visible and perfectly cooked. Cod, when handled properly, possesses a unique texture: firm yet tender, with substantial flakes that separate cleanly along natural divisions. This specimen demonstrated all these qualities. The flakes pulled apart with minimal resistance, each one moist and tender, practically dissolving on the tongue while maintaining enough structure to feel satisfying.
The fish’s moisture content was ideal—not dry or chalky as overcooked cod can become, nor wet and undercooked. Instead, each flake released a small amount of moisture when bitten, evidence of proper timing and temperature control. The texture could be described as buttery, though the fish itself was lean; this butteriness came from the fish’s natural oils and the gentle cooking method that preserved them.
The cod’s flavour was clean and mild, that characteristic sweet, oceanic taste that makes this fish so versatile. The seared exterior added subtle Maillard complexity without introducing aggressive charred flavours. The fish served as an excellent canvas for the rich bisque, its delicate taste providing counterpoint to the sauce’s intensity.
The Seafood Bisque: Liquid Luxury
The bisque represented the dish’s soul, a concentrated essence of the ocean that had been carefully crafted and reduced. Its texture was velvety and luxurious, coating the spoon and clinging to the fish, evidence of proper emulsification and reduction. The mouthfeel was rich without being heavy, creamy without feeling cloying—that difficult balance achieved through technique and quality ingredients.
The colour spoke to the ingredients: the reddish-brown hue came from shells (likely shrimp, lobster, or crab) that had been roasted before extraction, a process that caramelizes the shells’ natural sugars and develops deep, complex flavours. The orange undertones suggested tomato paste, another classic bisque ingredient that adds colour, acidity, and umami depth.
Flavour-wise, the bisque was intensely oceanic—a concentrated expression of seafood essence that hit the palate with immediate impact. The initial taste was of sweet shellfish, that distinctive flavour that combines brine with natural sugars. This was layered with aromatics: likely fennel or anise (traditional in bisque), garlic, onion, and herbs (possibly thyme or tarragon). Cream and butter added richness and smoothed the sharp edges, creating a round, full-bodied sauce.
Tomato contributed subtle acidity that brightened the rich flavours and prevented the bisque from feeling heavy. A hint of cognac or white wine (traditional bisque ingredients) added complexity and depth, though these spirits had been cooked long enough that only their essence remained, not their alcohol.
The bisque’s finish was long and satisfying, with the seafood flavours lingering on the palate. The sauce possessed enough body to coat the cod effectively without drowning it, allowing bites of naked fish to alternate with bites of sauce-laden fish.
Crispy Rice: Textural Innovation
The crispy rice elements added an unexpected dimension to the dish, both textually and conceptually. These appeared to be small crackers or crisps made from rice that had been fried or baked until golden and crunchy. Their size varied from pea-sized nuggets to larger, cracker-like pieces.
The texture was intensely crispy, providing a sharp crack when bitten. The rice had been cooked, dried, and fried, creating an airy, light crispness rather than a dense crunch. Some pieces exhibited a slightly puffed quality, like rice crisps, while others were flatter and more chip-like. All shared that essential characteristic: they remained crispy even when floating on the bisque’s surface, suggesting they’d been fried to sufficient crispness to resist immediate sogginess.
The flavour was primarily that of rice with subtle seasoning—perhaps just salt, or maybe a hint of umami seasoning. These elements served primarily as textural contrast rather than flavour vehicles, though they did add a pleasant toasted rice taste that complemented the other components.
As the dish was consumed, the crispy rice gradually began to absorb bisque, creating an interesting evolution of texture. Initially crunchy, pieces would slowly soften, providing a range of textures from crackling-crisp to pleasantly chewy as the meal progressed. This transformation added an element of time to the dish—different textural experiences depending on when each piece was consumed.
Integration of Components
When all elements were combined in a single bite—a piece of cod with its crispy crust, a spoonful of rich bisque, and several pieces of crispy rice—the dish revealed its complete vision. The textural progression was complex: the initial crunch of both fish crust and rice, followed by the yielding tenderness of the cod, all surrounded by the smooth, velvety bisque.
The flavours worked in harmony: the mild, sweet cod provided a canvas, the intensely flavoured bisque contributed depth and richness, and the crispy rice added a subtle toasted note while serving primarily as textural contrast. The bisque’s richness could have been overwhelming, but the mild cod balanced it, while the crispy rice’s dry crunch provided relief from the sauce’s creamy texture.
PUMPKIN SAGO WITH BIRD’S NEST — 4.2/5
Presentation: Whimsy Meets Elegance
This dessert arrived with theatrical charm, served in a miniature pumpkin that had been hollowed and used as a vessel. The baby pumpkin, roughly the size of a large orange, displayed the natural beauty of its species—deep orange skin with subtle green striations and a small stem that added rustic character. The top had been carefully cut to create a lid, revealing the creamy dessert within.
The contrast between the rustic, natural vessel and the refined dessert it contained created visual interest. The pumpkin’s vibrant orange provided dramatic colour contrast to the pale, cream-coloured sago mixture within. Strands of bird’s nest, translucent with a slight golden tinge, were visible floating in the dessert, their delicate, thread-like structure catching the light.
Texture: Creamy Complexity
The sago pearls, those small spheres made from starch extracted from palm stems, had been cooked to translucent perfection. Each pearl possessed a unique texture—soft and yielding on the outside with a slight resistance at the center, creating a pleasant chewiness that required deliberate chewing. The pearls were suspended in a creamy pumpkin-based liquid that had been pureed to silky smoothness.
The pumpkin puree provided a velvety, almost custard-like base, its natural starches and fiber creating body without the need for excessive cream or eggs. The texture was smooth on the tongue, coating the palate gently, with occasional tiny fibrous bits that reminded one of the pumpkin’s natural origin. The sweetness was gentle, allowing the pumpkin’s earthy, subtly sweet natural flavour to dominate.
Bird’s nest strands contributed their distinctive texture—gelatinous yet slightly chewy, with a slippery quality that made them glide across the tongue. These nest fragments, actually hardened saliva from swiftlets, possessed minimal flavour of their own but absorbed the sweetness of the surrounding liquid while contributing their prized textural element. Each strand required gentle chewing, providing a slight resistance before softening and dissolving.
The combination of textures was compelling: the creamy pumpkin base, the chewy sago pearls, and the gelatinous bird’s nest strands created a complex mouthfeel that kept each spoonful interesting. Some bites contained multiple sago pearls and several nest strands, creating maximum textural variation, while others might emphasize one element, providing textural variety from spoon to spoon.
Colour and Visual Appeal
The colour palette was soothing and autumnal. The pumpkin puree displayed a pale orange colour, like sunrise clouds, with cream undertones from whatever dairy had been added. The sago pearls, when properly cooked, become translucent with a slight opalescent quality, their centres showing as tiny white dots until fully hydrated.
Bird’s nest strands appeared as delicate, translucent threads, their colour somewhere between clear and pale golden-amber. When light passed through them, they took on a luminous quality, their gelatinous structure refracting light subtly. Floating among the sago pearls and suspended in the creamy liquid, they created an elegant visual effect.
The miniature pumpkin vessel added to the visual appeal, its deep orange skin providing contrast and context. The natural striations and imperfections in the pumpkin’s surface gave the presentation an organic, handcrafted feel that suited the dessert’s comforting character.
Flavour Profile: Gentle Sweetness
The flavour was subtle and refined, avoiding the aggressive sweetness that mars many Asian desserts. The pumpkin contributed its characteristic taste—earthy, slightly nutty, with natural gentle sweetness enhanced by whatever sugar had been added. This wasn’t the spiced pumpkin of Western pumpkin pie but rather a purer expression of the squash’s natural flavour.
A hint of coconut milk or cream added richness and a subtle tropical note that complemented the pumpkin without overwhelming it. The coconut’s fragrance was present but restrained, adding aromatic interest without dominating.
The bird’s nest, while texturally significant, contributed minimal flavour—perhaps a subtle mineral note, a whisper of the ocean from which the swiftlets gather materials. Its value lay primarily in texture and the luxurious association with this prized ingredient.
The sago pearls themselves tasted primarily of the sweet liquid they’d absorbed, serving as textural elements rather than flavour contributors. Their neutral taste allowed the pumpkin’s flavour to shine while providing chewiness that made the dessert more engaging than a simple pudding.
The overall effect was comforting and nourishing, like an elegant baby food (meant as a compliment)—smooth, gentle, easy to eat, yet sophisticated in its combination of premium ingredients and careful preparation.
JIN JUN MEI PEACH RESIN COCONUT PUDDING — 4/5
Visual Presentation: Translucent Elegance
This dessert presented a study in translucency and light. Served in a clear glass or bowl to showcase its appearance, the pudding displayed multiple layers of visual interest. The base was a pale ivory coconut pudding, its colour reminiscent of fresh coconut flesh. Suspended within this base were pieces of peach resin, those amber-coloured, translucent jewels that had been rehydrated to their full glory.
Peach resin, when properly prepared, resembles pieces of amber or honey-coloured gemstones. Each piece displayed colour variation within itself—pale golden-yellow at the thinnest parts, graduating to deeper amber in thicker sections. When light passed through them, they glowed with an inner warmth, their gelatinous structure creating subtle plays of light and shadow.
The pudding’s surface was smooth and slightly domed, with a gentle wobble when the vessel was moved, indicating proper gelatin content—enough to hold shape but not so much as to create a rubber-like firmness. A light sheen on the surface suggested moisture retention and perhaps a light syrup glaze.
Garnish might have included additional elements—perhaps a mint leaf for colour contrast, or a sprinkle of osmanthus flowers adding golden specks and floral aroma. The overall presentation was elegant and restrained, allowing the dessert’s natural beauty to speak for itself.
Texture: The Star of the Show
The texture was this dessert’s defining characteristic, and it delivered admirably. The coconut pudding possessed a texture reminiscent of nian gao (sticky rice cake) yet lighter and more delicate. It was soft and yielding, requiring minimal chewing, yet possessed enough structure to hold its shape when spooned. The mouthfeel was smooth and slightly slippery, coating the palate gently.
This texture came from a careful balance of coconut cream, possibly some form of starch (tapioca, perhaps), and a gelling agent that created structure without rigidity. The pudding had what might be described as a silky give—it collapsed gently under spoon pressure and dissolved slowly on the tongue, releasing coconut flavour gradually.
The peach resin provided extraordinary textural contrast. These pieces, which are actually the hardened sap from peach trees, must be soaked extensively to rehydrate. Properly prepared, they develop a unique texture unlike anything else in the culinary world—gelatinous and chewy simultaneously, with a slight crunch at the thickest parts that gives way to softer, jelly-like texture as one chews.
Each piece of peach resin required thorough chewing, providing a pleasant workout for the jaw and prolonging the eating experience. The texture was bouncy and fun, similar to certain types of jelly yet with more character and complexity. Some pieces were larger and thicker, offering more resistance, while smaller fragments provided bursts of chewiness throughout the pudding.
The combination of the soft, yielding coconut pudding with the chewy, resistant peach resin created a compelling textural dialogue. Each spoonful offered different ratios of pudding to resin, ensuring that no two bites were exactly alike. This textural complexity elevated what could have been a simple coconut pudding into something memorable and distinctive.
Flavour: Tea-Infused Sophistication
The flavour profile demonstrated restraint and sophistication. Coconut formed the base—not overwhelming or suntan-lotion-like, but rather a pure, fresh coconut taste that suggested quality coconut cream or milk. The coconut contributed subtle sweetness and tropical character without dominating.
The Jin Jun Mei tea infusion provided the dessert’s signature element. Jin Jun Mei is a premium Chinese black tea from Fujian province, known for its delicate, slightly sweet flavour with notes of cocoa, dried fruit, and a smooth, mellow character lacking the astringency of lesser teas. The tea had been infused into the pudding base, contributing a subtle complexity—a gentle earthiness, a whisper of cocoa, and a sophisticated depth that prevented the coconut from becoming one-dimensional.
The tea’s colour likely contributed to the pudding’s ivory tone, while its aromatic compounds added layers to the dessert’s scent. The infusion was subtle enough that one might not immediately identify it as tea if not informed, yet clear enough that its presence elevated the overall flavour profile from simple to complex.
Peach resin itself has minimal flavour—slightly sweet, faintly fruity, but primarily valued for texture rather than taste. In this preparation, the resin pieces had absorbed the sweet coconut-tea liquid, becoming vehicles for the pudding’s flavour while contributing their signature texture.
Sweetness was perfectly calibrated—sweet enough to register as dessert but not so sweet as to be cloying. The sugar level allowed the subtle tea and coconut flavours to express themselves clearly, while the gentle sweetness provided satisfaction without heaviness.
The Nian Gao Connection
The description noting “nian gao-like texture” is particularly apt and worth exploring. Nian gao, the glutinous rice cake traditionally consumed during Lunar New Year, possesses a distinctive QQ texture—chewy, stretchy, and slightly resistant. While this coconut pudding wasn’t made from glutinous rice, it had clearly been designed to evoke similar textural associations.
This was a clever reference to tradition within a modern dessert format. By creating a texture reminiscent of nian gao while using completely different ingredients (coconut, tea, gelling agents instead of glutinous rice), the dessert paid homage to Lunar New Year celebrations while offering something new and refined. The nian gao texture is associated with positive symbolism—the word sounds like “year higher,” suggesting advancement and prosperity—making it particularly appropriate for this festive occasion.
The Peach Resin Element: Luxury and Wellness
Peach resin (桃胶, táo jiāo) deserves special mention as it represents a fascinating ingredient in Chinese culinary tradition. Prized in traditional Chinese medicine for its supposed benefits to skin and digestive health, it has recently experienced a renaissance in modern Chinese desserts, appreciated both for its unique texture and its association with wellness and beauty.
The resin’s appearance—those amber, translucent pieces that look like semiprecious stones—adds visual luxury to desserts. Its laborious preparation (soaking for 12+ hours, cleaning to remove bark fragments) and relative expense position it as a premium ingredient, appropriate for special occasions.
In this dessert, the peach resin elevated the coconut pudding from commonplace to special, adding not just texture but also a sense of luxury and thoughtfulness. The ingredient choice signaled that this wasn’t just a casual dessert but rather a carefully considered conclusion to a celebratory meal.
OVERALL MEAL ANALYSIS
Thematic Cohesion and Progression
The meal demonstrated masterful sequencing and thematic unity. Beginning with delicate dim sum that awakened the palate, progressing through the magnificent pen cai that showcased abundance and variety, continuing with a comforting soup that provided respite, then advancing to rich proteins that satisfied deeply, and concluding with gentle desserts that soothed and satisfied—each course built upon the previous while preparing for the next.
The progression from light to rich to comforting followed classic banquet structure, ensuring that palate fatigue never set in. The soup course, positioned mid-meal, served as both a palate cleanser and a bridge between courses, its clear, pure flavours refreshing the taste buds for what followed.
Textural Variety Across Courses
One of the meal’s great strengths was its textural diversity. Nearly every textural category was represented: crispy (dim sum pastry, crackling, crispy rice), chewy (glutinous rice elements, peach resin), tender (fish, meats), gelatinous (sea cucumber, bird’s nest), crunchy (vegetables, asparagus), smooth (soup, puddings), and creamy (sauces, desserts).
This textural variety ensured engagement throughout the meal. No two courses offered identical mouthfeel, preventing monotony and keeping the dining experience dynamic and interesting. The textural contrasts within individual dishes (cod with crispy rice in creamy bisque, for example) demonstrated sophisticated composition.
Colour Palette: Visual Feast
The meal painted with a full palette of colours, creating visual appeal that enhanced the eating experience. Golden fried elements, deep mahogany braised meats, pale jade vegetables, ivory fish flesh, amber soups, crimson accents, ebony truffles, snowy dumpling wrappers, orange pumpkin, and translucent jellies—each course contributed new colours to the visual narrative.
The predominance of warm tones (golds, browns, ambers) created a sense of comfort and luxury, while strategic use of cool tones (greens, whites) provided visual relief and freshness. The overall effect was rich but not overwhelming, festive but not garish.
Balance of Flavours
The flavour profile across courses demonstrated careful balance between the five basic tastes and various flavour intensities. Umami dominated in the pen cai and soup courses, sweetness appeared in desserts and in the natural sweetness of quality proteins, subtle bitterness came from vegetables, acidity appeared in sauces to balance richness, and saltiness provided essential seasoning throughout.
No single flavour dominated the entire meal, and strategic placement of intense flavours (the rich bisque, the concentrated pen cai) alternated with gentler tastes (the subtle cod, the delicate soup) to prevent palate fatigue.
Technical Excellence
Across all courses, technical execution was consistently high. Fish cooked to precise doneness, crackling rendered to perfection, soups clarified beautifully, dumplings wrapped with proper thickness, braising executed over hours with patience—each dish demonstrated mastery of fundamental techniques.
The kitchen’s ability to deliver multiple courses of varying complexity while maintaining quality across all elements spoke to strong organization, skilled personnel, and quality control systems.
Cultural Authenticity with Modern Refinement
The meal walked the fine line between tradition and innovation with grace. Traditional dishes (pen cai, suckling pig, dim sum) were executed with respect for their origins while incorporating subtle modern refinements in presentation and technique. The ingredient quality exceeded traditional versions without abandoning authentic flavours or preparations.
The cultural symbolism woven throughout—the revolving lantern, the auspicious ingredients (black moss for prosperity, fish for abundance), the communal sharing style, the emphasis on luxury ingredients appropriate for celebration—all reinforced the Lunar New Year theme without feeling forced or theatrical.
Service and Pacing
Though not food itself, the service contributed significantly to the overall experience. Courses arrived properly paced, allowing adequate time to appreciate each without creating awkward gaps. Servers demonstrated knowledge of dishes, explaining components when appropriate. Table service was attentive without being intrusive, maintaining the celebratory atmosphere while ensuring smooth logistics.
The temperature of dishes upon arrival was consistently appropriate—hot dishes arrived genuinely hot, cold desserts properly chilled. This seemingly simple element often distinguishes exceptional dining from merely good, as it demonstrates kitchen timing and service coordination.
Value Proposition
For a celebration of this significance at a luxury hotel like Shangri-La Singapore, the meal represented solid value. The quality of ingredients—abalone, bird’s nest, matsutake mushrooms, black truffle, suckling pig—justified premium pricing. The technical execution, service quality, and atmospheric elements all contributed to a complete luxury dining experience rather than just a meal.
The individual portions were appropriately sized for a multi-course banquet, generous enough to satisfy without creating waste or excessive fullness. The meal felt complete and balanced rather than truncated or excessive.
CONCLUSION
This Lunar New Year celebration at Shangri-La Singapore successfully married tradition with contemporary refinement, creating a dining experience that honoured cultural heritage while delivering modern culinary excellence. The meal’s strengths lay in its technical execution, ingredient quality, textural variety, and thematic cohesion.
The standout dish—the Abundance Pen Cai—exemplified the meal’s philosophy: premium ingredients prepared with skill, layers of flavour and texture working in harmony, visual appeal matching gustatory satisfaction, and cultural significance enhancing the eating experience.
The revolving lantern, symbolic of fortune in perpetual motion, proved an apt metaphor for the meal itself—each course flowing into the next, fortunes of flavour and texture continually turning, creating a dynamic experience that engaged all senses while celebrating prosperity, abundance, and the promise of an auspicious new year.
For those seeking an authentic yet refined Lunar New Year celebration, Shangri-La Singapore delivers a meal worthy of the occasion, one that respects tradition while embracing excellence, creating memories as lasting as the festival’s ancient customs.
RESTAURANT INFORMATION
Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 6737 3644
Nearest MRT: Orchard (NS Line)