Happy Chinese New Year to all who celebrates, and to everybody else – happy holidays.
While we take a break and enjoy ourselves, please do think about the impacts of our celebratory mood on the environment.
For example, $6000 dollar reunion dinners?!! Look at the menu items. Google any of the ingredients, and you can easily pull up reports of depleted stocks or environmental issues caused by their harvesting, processing or growing.
If even Vietnam is trying to get with the program, why is Singapore eating their dust?
February 3, 2008 Sunday
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Feb 3, 2008
$5,888 for reunion dinner, anyone?
By Jamie Ee Wen Wei
IT HAS been a good year, the bonuses are in and some people appear more willing to splurge on their Chinese New Year reunion dinner.
The Hua Ting restaurant in Orchard Hotel offers one of Singapore’s most expensive reunion dinners at $5,888 a table. Three groups – two companies and a family – have snapped up reservations for Chinese New Year’s eve.THE $5,888 MENU BY HUA TING RESTAURANT comprises (clockwise from right) braised Australian dried abalone with top-grade fish maw and fa cai; double-boiled supreme hai fu shark’s fin in shark bone cartilage soup; and sauteed sea whelk with seasonal greens and preserved olive in golden cup. Also on display are the exotic top-grade ingredients used in the dishes. — ST PHOTO: MUGILAN RAJASEGERANThe nine-course meal will be prepared by the hotel’s award-winning Group Master Chef Chan Kwok and boasts of top-grade ingredients in its dishes.
One of the highlights is braised Australian dried abalone with top-grade fish maw and fa cai (Chinese black moss). This dish by itself, if ordered a la carte, would cost over $3,000.
Restaurant manager Irene Yue said this was the first year a $5,888 set menu was introduced.
Last year, its most luxurious set menu cost $1,888. But some diners started asking for better ingredients in their menu, hence the restaurant’s idea to create the more expensive selection.That pricey mealHUA Ting’s $5,888 Lunar New Year nine-course set menu – what you are paying for:
Live Australian lobster ‘lo hei’ yu sheng Roasted golden suckling pig Double-boiled supreme hai fu shark’s fin in shark bone cartilage soup Sauteed sea whelk with seasonal greens and preserved olive in golden cup Braised Australian dried abalone (10 head) with top- grade fish maw and fa cai Steamed live Pacific mouse garoupa or live double-headed wrasse so mei in superior soya sauce Braised noodle with fresh scallop in XO sauce Double-boiled bird’s nest with rock sugar Chinese petit four
Despite the hefty price tag, Chef Kwok is confident Singaporeans will bite on the $5,888 menu which he spent two months shaping. He sourced for ingredients from countries such as Australia, India and even Chile.
Not only are the ingredients rare, they also take a long time to prepare and cook, which adds to the cost, explained Chef Kwok.
The Australian dried abalone, for example, has to be soaked for at least two days, then braised for half a day.
Chef Kwok, named Asian Ethnic Chef of the Year at the World Gourmet Summit in 2005 and 2006, will head a 28-member kitchen crew.
He does not think such pricey menus will become the staple here though, unlike in China where the most expensive reunion dinner is going for $5,000 per person.
‘People will want to try new and interesting dishes but the average Singaporean will still go for the $1,000 and $2,000 meals,’ he said.
‘The quality of the food is already considered very good.’