Golden Peony - Conrad Centennial Singapore

Barbecued Specialties

Wine Pairing Suggestion: 2011 Mt Difficulty, Roaring Meg, Central Otago, New Zealand, Pinot Noir. The delicate tannins of this Pinot Noir will match and respect the various textures of the Barbequed Specialities selection; soft, crispy and tough, its freshness will cut down the richness

• Barbecued Suckling Pig

  24-hours advance order required

  • HalfGBP 109.00
  • WholeGBP 218.00

• Roast Peking Duck

  served with Homemade Crepe and Condiments

  • HalfGBP 38.00
  • WholeGBP 70.00

• Roast Duck

  served with Plum Sauce

  • HalfGBP 34.00
  • WholeGBP 68.00

• Barbecued Suckling Pig

  with Foie Gras and Crispy Beancurd Skin; Golden-fried Prawn coated with Wasabi Mayonnaise

  • per personGBP 20.00

• Barbecued Suckling Pig

  • SmallGBP 28.00

• Roast Pork

  • SmallGBP 22.00

• Barbecued and Cold Cuts Platter

  • 3 VarietiesGBP 30.00
  • 4 VarietiesGBP 40.00

Selection

• Char Siew

• Jelly Fish

• Roast Duck

• Roast Pork

• Soy Sauce Chicken

• Drunken Chicken

Soup

• Mini Buddha Jumps Over the Wall

  Double-boiled Abalone with Sea Cucumber, Fish Maw, Conpoy and Chinese Mushroom

  • per personGBP 98.00

• Double-Boiled Baby Abalone Soup

  with Fresh Sea Whelk, Conpoy and Bamboo Pith in Whole Young Coconut

  • per personGBP 38.00

• Double-Boiled Fish Maw and Conpoy In Superior Fish Broth

  • per personGBP 28.00

• Imperial Hot and Sour Soup

  with Lobster

  • per personGBP 15.00

• Sweet Corn Soup

  with Crab Meat

  • per personGBP 10.00

• Double-Boiled Vegetarian Soup

  • per personGBP 10.00

• Double-Boiled Fish Maw Soup

  with Mushroom and Chinese Cabbage

  • per personGBP 20.00

• Homemade Double-Boiled Soup of the Day

  • per personGBP 8.00

'Live' Seafood

Wine Pairing Suggestion: 2012 Domaine Vincent, Bourgogne "Jean Jacques", Burgundy, France, Chardonnay. This refreshing Chardonnay will fusion with the fine textures of 'LIVE' Seafood selection. Seasonal Price – per 100g

• Spotted Grouper

• Red Grouper

• Star Grouper

• Marble Goby ('Soon Hock')

• Silver Catfish ('Patin')

• Local Lobster

• Live Prawn

• Geo Duck Clam

  2-days advance order required

• Bamboo Claw

  2-days advance order required

• Australian Lobster

  2-days advance order required

Seafood

Wine Pairing Suggestion: 2011 Xanadu "Estate", Margaret River, Australia, Chardonnay. This generous wine will bring minerality and crispiness to the various seafood selections

• Fillet of Canadian Sea Perch

  Prepared in a choice of Chef's recommendations. Baked with Teriyaki Sauce, 'Hong Kong' style, Steamed in Superior Soya Sauce, Baked with Red Wine Sauce

  • per personGBP 20.00

• 'Bi Feng Tang' Style

  Golden-fried Half Lobster with Mild-spicy Bean Crumbs

  • per personGBP 32.00

• Stir-Fried Prawn

  with Fresh Mango in Sweet and Sour Sauce

  • SmallGBP 28.00

• Sautéed and Golden-Fried Grouper

  • SmallGBP 28.00

• Sautéed Scallop

  served with Broccoli

  • SmallGBP 30.00

• Sautéed Prawn and And Chinese Broccoli (Kai Lan)

  with Minced Garlic

  • SmallGBP 28.00

• Golden-Fried Prawn

  coated with Wasabi Mayonnaise, topped with Fresh Fruits and Fish Roe

  • SmallGBP 30.00

Abalone and Dried Seafood Delicacies

Wine Pairing Suggestion: 2012 Los Vascos, Domaines Baron de Rothschild, Colchagua Valley, Chile Sauvignon Blanc. The creaminess from this wine will beautifully match with the savourous soft texture of the abalone

• Mini Buddha Jumps over the Wall

  Braised Skewed '5-Head' Premium South African Abalone, Sea Cucumber, Fish Maw, Whole Conpoy and Chinese Mushroom in Rich Brown Sauce

  • per personGBP 108.00

• Braised '2-Head' Premium Abalone In Oyster Sauce

  • per personGBP 78.00

• Braised '5-Head' Premium South African Abalone

  with Black Truffle

  • per personGBP 58.00

• Braised '7-Head' Abalone

  with Whole Conpoy stuffed in Chinese Marrow, served with Seasonal Vegetables

  • per personGBP 38.00

• Stewed Sliced Abalone

  with Sea Cucumber, Fish Maw, Conpoy and Black Mushroom in Casserole

  • SmallGBP 80.00

• Braised Sliced Abalone

  with Chinese Mushroom and Seasonal Vegetables

  • SmallGBP 50.00

Poultry

Wine Pairing Suggestion: 2011 Mt Difficulty, Roaring Meg, Central Otago, New Zealand, Pinot Noir (The delicate tannins and light body of this pinot noir will respect the subtle texture of the poultry selection). Wine Pairing: 2012 Domaine Vincent, Bourgogne "Jean Jacques", Burgundy, France, Chardonnay (Poultry has soft texture which matches very well with rich white wine, have a try with this generous Bourgogne!)

• Boneless Crispy Chicken

  served with Ham and Crispy Beancurd Skin

  • HalfGBP 28.00
  • WholeGBP 56.00

• Lightly-Fried Crispy Chicken

  topped with Garlic Sauce

  • HalfGBP 20.00
  • WholeGBP 40.00

• Sautéed Chicken and Onions In Black Bean Sauce

  • SmallGBP 20.00

• Sautéed Chicken and Cashew Nuts

  with Dried Chilli

  • SmallGBP 24.00

Meat

Wine Pairing Suggestion: 2012 Domaine de la Baume, Vin de Pays d'Oc, Languedoc Roussillon, France; Cabernet Sauvignon Merlot. The opulence and generosity of this French Wine will be able to stand in front of the massive texture of the red meats

• Baked Lamb Wrapped

  with Bacon, served with Black Pepper Sauce

  • per personGBP 28.00

• Braised 'Dong Bo' Pork Belly

  served with Crispy Bun

  • per personGBP 10.00

• Pan-Fried Fillet Steak In Chinese Style

  served with Seasonal Vegetable

  • SmallGBP 32.00

• Sautéed Beef

  with Onion in Black Pepper

  • SmallGBP 26.00

• Stewed Beef

  Golden Mushrooms and Glass Noodle with X.O Chilli in Claypot

  • SmallGBP 26.00

• Sautéed Pork Rib

  with Mocha Sauce, topped with Almond Flakes

  • SmallGBP 26.00

• Stir-Fried Roast Pork

  with Fresh Mushrooms

  • SmallGBP 24.00

Beancurd and Vegetable

• Braised Assorted Seafood

  with Beancurd in Claypot

  • SmallGBP 28.00

• Poached Baby Spinach

  Conpoy, Lily Bulb, Beancurd Stick and Wolfberry in Superior Broth

  • SmallGBP 24.00

• Poached Seasonal Vegetable

  with Assorted Egg in Superior Broth

  • SmallGBP 22.00

• Braised Seasonal Vegetable

  with Golden Mushroom stuffed in Bamboo Pith

  • SmallGBP 20.00

• Sautéed Celery

  Mushroom, Black Fungus and Lotus Root

  • SmallGBP 20.00

• Sautéed Chinese Broccoli (Kai Lan)

  with Ginger

  • SmallGBP 22.00

• Stewed Egg Plant

  with Minced Pork in Claypoy

  • SmallGBP 18.00

Rice and Noodle

• Steamed Vermicelli (Mian Xian) Noodles

  with Lobster and Egg White in Chinese Wine Broth

  • per personGBP 32.00

• Stewed King Prawn

  with Ginger and Spring Onion, served with Ee-Fu Noodles topped with Egg Gravy

  • per personGBP 16.00

• Fragrant Fried Rice

  with Crab Meat, Conpoy and Fish Roe

  • SmallGBP 24.00

• Braised Rice Vermicelli and Glass Noodle

  with Duo of Scallop

  • SmallGBP 24.00

• Crispy Egg Noodle

  with Assorted Seafood topped with Egg Gravy

  • SmallGBP 28.00

• Fragrant Fried Rice

  with Seafood and Salted Egg Yolk

  • SmallGBP 24.00

• Fragrant Fried Rice

  with Diced Prawn and 'Char Siew'

  • SmallGBP 24.00

• Wok-Fried Rice Noodle (Hor Fun)

  with Sliced Beef

  • SmallGBP 26.00

• Fragrant Fried Rice

  with Wolfberry, Pine Nut and Mushroom

  • SmallGBP 20.00

Dessert

• Double-Boiled Superior Bird's Nest

  with Rock Sugar

  • per personGBP 78.00

• Double-Boiled Hasma

  with Red Dates, Lotus Seed and Rock Sugar

  • per personGBP 18.00

• Chilled Cream of Avocado

  with Vanilla Ice Cream

  • per personGBP 8.80

• Chilled Mango Pudding

  with Mango Purée, Sago and Pomelo

  • per personGBP 8.80

• Chilled Lemongrass Jelly

  with Lychee and Aloe Vera

  • per personGBP 6.80

• Homemade Herbal Jelly (Gui Ling Gao)

  • per personGBP 6.00

• Seasonal Fresh Fruit

  • SmallGBP 28.00

• Baked Egg White Tart

  • SmallGBP 12.00

• Crispy-Fried Pancake

  with Black Sesame Paste coated in White Sesame

  • SmallGBP 14.00