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

  • Half£109.00
  • Whole£218.00

• Roast Peking Duck

  served with Homemade Crepe and Condiments

  • Half£38.00
  • Whole£70.00

• Roast Duck

  served with Plum Sauce

  • Half£34.00
  • Whole£68.00

• Barbecued Suckling Pig

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

  • per person£20.00

• Barbecued Suckling Pig

  • Small£28.00

• Roast Pork

  • Small£22.00

• Barbecued and Cold Cuts Platter

  • 3 Varieties£30.00
  • 4 Varieties£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 person£98.00

• Double-Boiled Baby Abalone Soup

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

  • per person£38.00

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

  • per person£28.00

• Imperial Hot and Sour Soup

  with Lobster

  • per person£15.00

• Sweet Corn Soup

  with Crab Meat

  • per person£10.00

• Double-Boiled Vegetarian Soup

  • per person£10.00

• Double-Boiled Fish Maw Soup

  with Mushroom and Chinese Cabbage

  • per person£20.00

• Homemade Double-Boiled Soup of the Day

  • per person£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 person£20.00

• 'Bi Feng Tang' Style

  Golden-fried Half Lobster with Mild-spicy Bean Crumbs

  • per person£32.00

• Stir-Fried Prawn

  with Fresh Mango in Sweet and Sour Sauce

  • Small£28.00

• Sautéed and Golden-Fried Grouper

  • Small£28.00

• Sautéed Scallop

  served with Broccoli

  • Small£30.00

• Sautéed Prawn and And Chinese Broccoli (Kai Lan)

  with Minced Garlic

  • Small£28.00

• Golden-Fried Prawn

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

  • Small£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 person£108.00

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

  • per person£78.00

• Braised '5-Head' Premium South African Abalone

  with Black Truffle

  • per person£58.00

• Braised '7-Head' Abalone

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

  • per person£38.00

• Stewed Sliced Abalone

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

  • Small£80.00

• Braised Sliced Abalone

  with Chinese Mushroom and Seasonal Vegetables

  • Small£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

  • Half£28.00
  • Whole£56.00

• Lightly-Fried Crispy Chicken

  topped with Garlic Sauce

  • Half£20.00
  • Whole£40.00

• Sautéed Chicken and Onions In Black Bean Sauce

  • Small£20.00

• Sautéed Chicken and Cashew Nuts

  with Dried Chilli

  • Small£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 person£28.00

• Braised 'Dong Bo' Pork Belly

  served with Crispy Bun

  • per person£10.00

• Pan-Fried Fillet Steak In Chinese Style

  served with Seasonal Vegetable

  • Small£32.00

• Sautéed Beef

  with Onion in Black Pepper

  • Small£26.00

• Stewed Beef

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

  • Small£26.00

• Sautéed Pork Rib

  with Mocha Sauce, topped with Almond Flakes

  • Small£26.00

• Stir-Fried Roast Pork

  with Fresh Mushrooms

  • Small£24.00

Beancurd and Vegetable

• Braised Assorted Seafood

  with Beancurd in Claypot

  • Small£28.00

• Poached Baby Spinach

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

  • Small£24.00

• Poached Seasonal Vegetable

  with Assorted Egg in Superior Broth

  • Small£22.00

• Braised Seasonal Vegetable

  with Golden Mushroom stuffed in Bamboo Pith

  • Small£20.00

• Sautéed Celery

  Mushroom, Black Fungus and Lotus Root

  • Small£20.00

• Sautéed Chinese Broccoli (Kai Lan)

  with Ginger

  • Small£22.00

• Stewed Egg Plant

  with Minced Pork in Claypoy

  • Small£18.00

Rice and Noodle

• Steamed Vermicelli (Mian Xian) Noodles

  with Lobster and Egg White in Chinese Wine Broth

  • per person£32.00

• Stewed King Prawn

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

  • per person£16.00

• Fragrant Fried Rice

  with Crab Meat, Conpoy and Fish Roe

  • Small£24.00

• Braised Rice Vermicelli and Glass Noodle

  with Duo of Scallop

  • Small£24.00

• Crispy Egg Noodle

  with Assorted Seafood topped with Egg Gravy

  • Small£28.00

• Fragrant Fried Rice

  with Seafood and Salted Egg Yolk

  • Small£24.00

• Fragrant Fried Rice

  with Diced Prawn and 'Char Siew'

  • Small£24.00

• Wok-Fried Rice Noodle (Hor Fun)

  with Sliced Beef

  • Small£26.00

• Fragrant Fried Rice

  with Wolfberry, Pine Nut and Mushroom

  • Small£20.00

Dessert

• Double-Boiled Superior Bird's Nest

  with Rock Sugar

  • per person£78.00

• Double-Boiled Hasma

  with Red Dates, Lotus Seed and Rock Sugar

  • per person£18.00

• Chilled Cream of Avocado

  with Vanilla Ice Cream

  • per person£8.80

• Chilled Mango Pudding

  with Mango Purée, Sago and Pomelo

  • per person£8.80

• Chilled Lemongrass Jelly

  with Lychee and Aloe Vera

  • per person£6.80

• Homemade Herbal Jelly (Gui Ling Gao)

  • per person£6.00

• Seasonal Fresh Fruit

  • Small£28.00

• Baked Egg White Tart

  • Small£12.00

• Crispy-Fried Pancake

  with Black Sesame Paste coated in White Sesame

  • Small£14.00