Group photoA glimpse of Chef Eric Teo’s work stationMedia coverages on Chef Teo adorned the wall of his studioSome of Chef Teo’s various award wins and trophiesChef Teo’s super bling bling robe
Other than me sharing on photography tips using the awesome Panasonic Lumix GX7, the highlight of the day was the cooking demonstration by Chef Teo:
Chef Teo at workChef Teo frying the mushroomsChef Teo platingChef Eric Teo’s mixed mushroom fried with beer batterTake pictures!Black tofu from black soya beansPouring the blended black tofu into little cupsCooking prawnsChef Teo working on scallopsIt’s just stir-fried seafood and red pepper, but Chef Teo cooked them so beautifully everyone present could not wait to taste themAdding the seafood into the tofu cupsChef Eric Teo’s black tofu with seafood – my favourite dish for the day Moving on to the last dish – sambal fried riceChef Teo joked that experts only add the eggs right at the endClose-up on the beautiful rice grainsPlating the fried riceChef Eric Teo’s sambal fried rice
The event was organised by local production company, Rolleyes. Teaming up with six renowned local chefs, Rolleyes seeks to make gourmet home cooking a reality for their viewers through their new 30 Minute Cookin’ series:
In each episode, viewers are shown how to achieve two to three-course meals within 30 minutes. Chef Teo’s demonstration is as part of this programme.
Visit 30 Minute Cookin’ for more details
You can watch Chef Teo’s cooking demonstrations as well as more from other renowned chefs via the official website for 30 Minute Cookin’. 🙂
We get to sampled some of their signature dishes, specially prepared for the festive season, including their Imperial Five Treasures Golden Shunde Yu Sheng (S$888++) which impressed us the most.
The chef preparing the yu sheng layout
The S$888 price tag is pretty steep, but you pay for the best. The luxurious dish boasts five prized treasures of the sea – Abalone, Lobster, Geoduck Clam, Salmon and Hamachi, topped with Caviar and Fish Roe plated in the shape of cherry blossoms – representing the blossoming and reaping of fruits of success in the new year.
Adding gold flakesThe lobster looks on…
In place of the traditional salad of radish, carrots, pickled ginger and pomelo, crispy fried vermicelli is meticulously arranged in the shape of cherry blossoms, and vibrantly embellished with slender slices of ginger, spring onions, crunchy capsicums, finely grounded peanuts as well as crispy silver fish for that extra crunch.
The table is set for tossing!
This culinary treat is tossed in a special concoction of fragrant peanut oil and premium soya sauce – boasting a refreshing twist with none of the cloying sweetness that may overwhelm the palate, while allowing the freshness and original taste of the seafood and vegetables to shine through. A feast for the eyes as it is for the taste buds – this exquisite offering was heavenly!
Adding the seafoodReady?And here we go!!!Ready to eat (these were nicely plated and sent to our tables by the wait staff)
I love yu sheng and it is the one dish that I really look forward to every Chinese New Year. I have sampled lots of yu sheng, from the most traditional to east-meet-west fusions and this is one of the best so far.
Is your taste-buds and five senses titillated?
Note that order of the Imperial Five Treasures Golden Shunde Yu Sheng must be made at least seven days in advance.
For a less extravagant experience, Park Palace also offers a Hamachi & Silver Fish Golden Shunde Yu Sheng (S$88++), featuring two types of fishes.
Another dish we sampled was the Auspicious Harvest Pen Cai with Nourishing Pig Trotters. This dish is available in two sizes: S$298nett (6 pax) or S$488nett (10 pax).
Fortune-filled Reunion Pen Cai with Pig Trotters
Pen Cai are perfect for family dining.
The Pen Cai at Park Palace takes more than five hours to simmer in the stove and features three layers of 18 luxuriant ingredients and decadent flavours served communal-style in a festive casserole hot pot.
Overflowing with good stuff…
Other than Pig Trotters, this pot of prosperity is also replete with Sliced Abalone, Sea Cucumber, Whole Conpoy, Prawn Balls, Roasted Duck, Roasted Pork Belly, Soya Chicken, Fatt Choy, Black Mushroom, Lotus Root, Broccoli, Radish, Beancurd Skin, Gingko Nut and Black Fungus with quality stock in a casserole pot.
First of three servings I had from the Pen Cai
A la carte $270++ (Six persons) $443++ (10 persons)
Imperial Whole Roasted Suckling PigI love their suckling pig – good stuff!Oven-baked Imperial Sucking Pig with LemongrassDouble-boiled Pot of Fortune with Superior Shark’s Fin, Chicken and WantonAuspicious Lobster Gems in Dual StyleHalf of the lobster is sautéed with lily bulbs, wood fungus and asparagus while the other half is deep-fried with cheeseFried Durian Prawns of Happiness and Abundance (presented by Open House, Grand Park Orchard)Close-up of the prawn – this dish is unique and is definitely a conversation opener, but I found the strong durian fragrance covered the taste of everything. Durian lovers should love this though.Prosperous Eight Treasures Lotus Leaf Rice (Presented by Brizo Restaurant & Bar, Park Hotel Clark Quay)Close-up of the riceGolden Ingots of Fortune – Crispy Puree Durian Fritters served with a side of fruit cocktailClose-up of the ingotCrispy on the outside, juicy in the centre – nice
Here are the Chinese New Year dining options available at Park Palace:
Auspicious Harvest Pen Cai Set Dinner (Grand Ballroom) 30 January S$558++ (for six persons) comprising Auspicious Harvest Pen Cai with Pig Trotters, Prosperity Salmon Yu Sheng, Braised Shark Fin’s Broth with Fish Maw & Crab Meat, Steamed Live Soon Hock with Light Soya Sauce, Stewed Ee-fu Noodles with Chives, Chilled Mango Cream with Sago & Pomelo, Pan-fried Nian Gao with Shredded Coconut.
S$858++ (for 10 persons) comprising Auspicious Harvest Pen Cai with Pig Trotters, Prosperity Salmon Yu Sheng, Braised Shark Fin’s Broth with Dried Assorted Seafood & Bamboo Piths, Steamed Live Sea Garoupa with Light Soya Sauce, Fried Glutinious Rice with Preserved Meat & Chinese Sausage, Chilled Apricot with Sea Coconut, Almond Seeds & Red Dates, Pan-fried Nian Gao with Shredded Coconut.
Lunar New Year Prosperity Set Menus Eight different Set Menus available:
S$78++ per person (a maximum of two persons)
S$288++ per table of four
S$438++ per table of six
S$588++ per table of eight
S$788++ to $2388++* per table of 10
*Orders to be made at least one day in advance * Enjoy a complimentary bottle of house wine per table with booking of ten tables or more (ten pax per table)
Speciality Dishes : Double-boiled Pot of Fortune with Superior Shark’s Fin, Chicken & Wanton; Auspicious Lobster Gems in Dual Style – Live Lobster sautéed with Fresh Lily Bulbs, Asparagus & Wolfberries, surrounded with Deep-fried Cheese Lobster Balls; Durian Ingots of Good Fortune; Spicy Crispy Chicken with Garlic; Roasted Whole Suckling Pig; and many more.
Takeaway options for those who prefer to dine at home:
For enquiries and reservations, please call 6432 5543 or email parkpalace.gpch@parkhotelgroup.com.
Congratulations to Lucas Lam, Wesley Lim Yipeng and Tan Keith! The PR for Grimbergen beer will be contacting you shortly on the prize collection details.
Merry Christmas everyone!
Remember, do stay tuned to Alvinology.com for more giveaway to come for this festive period!
Celebrate Christmas in style with Grimbergen Belgian abbey beers!
In partnership with Grimbergen, I will be giving away 3 x Grimbergen Christmas Gifts Sets that are not for sale anywhere:
If you are above 18 years old and am interested to grab one of these gift sets, simply LIKE my Facebook page or FOLLOW me on Twitter and message me with your email, name, age and contact number by 19 Dec (this Friday), 7pm.
Included in the gift set are three different brews from Grimbergen:
The La Blanche, a classic white beer, delights and revitalizes with its creamy texture and fruity aromas. The subtle zest of spices and bergamot makes it particularly refreshing and a great hit at any luxury Christmas party.
The La Blonde is a top fermented beer, boasting a perfect blend of sweet and bitter, and its subtle hints of spices tantalize and captivate. It is round and harmonious in the mouth, leaving a slightly fruity taste that goes well with the season to be jolly.
The La Double Ambrée is a generous beer with a dark robe. With an intriguing blend of different malts, it is rich, deep and ample in the mouth. Born from double fermentation, astute palates will be able to distinguish the refined notes of caramel.
Merry Christmas everyone (and stay tuned to Alvinology.comfor more giveaways)!
I was drawn to Gu Ma Jia (姑妈家) by the homely name of the restaurant. Translated as “auntie’s home”, the name evokes warmth and brings to mind, home-cooked food.
The restaurant is within walking distance from my parents’ place at Potong Pasir, the small town where I grew up and lived for over 30 years before I moved out to start my own family.
Me with “Gu Ma”, the restaurant owner
While I had many meals in the area where Gu Ma Jia is located, I did not notice the restaurant previously till the recent rebranding. The restaurant has been there for over four years, enjoying brisk business. Maybe it just got overshadowed by the more famous Ser Seng (Herbs) Turtle Soup and Hoe Nam Prawn Noodles.
Here are the dishes I sampled at Gu Ma Jia:
亚叁鱼头 Assam Fish Head (S$28)豆茄双脆 Crispy Bean-Jal (S$12, S$18)京都排骨 Kyoto Pork Ribs (S$20)灵芝菇扒豆腐 Ling Zhi Mushroom Bean Curd (S$12, S$24)白胡椒螃蟹 White Pepper Crab (Seasonal Price)鸳鸯芥兰 Kai Lan 2 Styles (Yuan Yang) (S$10, S$15, S$20)蜂蜜酸柑爱玉冰 Ice Jelly with Lime & Honey; 黑糯米 (冷/热) Black Glutinous Rice; 姑妈糖水 (冷/热) Auntie’s Dessert (all at S$3.50 each)
Their signature dishes include their assam fish head and white pepper crabs. I love the assam fish head very much and will highly recommend it. The sweet and sour blend is just right. It is a tad spicy, but not too spicy to burn your tongue or cover the aroma of the fresh fish head.
Prices are pretty reasonable and you get to enjoy quality zi char food in an air-conditioned environment.
A L V I N O L O G Y 