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The series also features two new Manhattan-exclusive variants: The Barrel-aged Sazerac 6-year-old Rye with Coffee and Chocolate, and Barrel-aged La Louisiane Cocktail with Yuzu and Green Bean Paste, which are made in partnership between Dim Sum Chef Leong Kwok Sing of Michelin one-star Summer Palace and Bar Manager Philip Bischoff of Manhattan, Asia's Best Bar.

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⬅️➡️ for more photos. Sauteed Lobster with Egg White. I love the egg whites, I can just eat bowls and bowls of it.
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Tomato Soup is apparently very popular in their Hangzhou Four Seasons Hotel! They brought in the black fungus of the smaller petal species because it is more flavourful. Tomatoes so it’s full of umami.
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Baked Cod Fish with Teriyaki sauce. When we dine out with the kid, she usually finish it all, kid wasn't with me, so I get to eat it last night. It's a happy food, perfectly cooked.
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The Noodle Soup is also what is popular at Jin Shan (the restaurant in the hotel Chef Wang is based).
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Dessert is the best Long Jing Tea from Hangzhou infused in cream to make the pudding. Chef said we got to try it because it will give a bitter / tart / sweet taste in your mouth. Finish off with the chilled sweet peach jelly. Ya, messing with our tastebuds.
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Included the 6 and 8 course menu pricing for your reference. Go for the 8 course one!
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Till 3 August only.

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Flip right/left to see more.
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The starter of Hangzhou Goose Liver pate on Spring Onion pancakes. The Dried Bamboo Shoots, which Chef says is only available now and they only take the tender part of each shoot and they have to hand scrape it out. I love smoked duck of anykind and I totally don't mind having caviar topped over and the crispy bean curd sheet gives it a crunch.
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The Double-boiled chicken soup with that huge piece of Bird's Nest.
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The Braised Pork with Abalone is something you should try if you decide to order from the ala-carte menu. The Abalone’s braising journey actually started in Hangzhou because they won't have time to do it all in Singapore.
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Mum used to tell me, don't overcook meats till they so called overly fork-tender, we are not babies or old folks with no teeth. Anyone can just overcook it to be soft, only the skilled one will braised it just nice, till it’s tender, yet still firm and not mushy. Chef sure did everything to the point!

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The Four-hands are Chef Liu Ching Hai from Summer Palace (who just retained their Michelin One-Star) and Chef Wang Yong from Jin Sha, Four Seasons Hotel Hangzhou at West Lake.
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Chef Wang is here in Singapore till 3 August and have brought along ingredients that we don't usually get in Singapore. Each has over 20 years of culinary experience and the dishes designed for these few days complements their skills.
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This dish is Double-boiled Chicken Soup with Bird's Nest by Chef Liu. It is so so so good!

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Cute cute Christmas 🎄 town in @regentsingapore
Poor gingerbread man who lost his head! .

Parma Ham, Pork Floss, Assorted Nuts, White Sesame, Winter Melon and Orange Peel. It’s inspired by the flagship Italian Restaurant Basilico.
The more traditional offerings for your family that prefer the more traditional taste: White Lotus Paste with Double Yolk and Melon Seeds, White Lotus Paste with Single Yolk and Melon Seeds and White Lotus Paste with Melon Seeds.

#keropokmanMooncakes

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