Holiday Inn Atrium’s Xin Cuisine restaurant ushers in the Chinese New Year season with decadent offerings.
The pen cai is to the Chinese New Year table as turkey is to the Christmas spread. Literally meaning “basin of food” in Mandarin, it is rumored to have originated from China during the Song Dynasty. When the emperor was fleeing from Mongol invaders, he stumbled upon a village whereby every local household served the best food they had to him and his army. Everything was put into a basin—hence its current presentation as a “basin” of sumptuous ingredients.
And sumptuous is indeed the order of the day with Xin Cuisine’s rendition of the festive staple. Its Xin’s Prosperity Seafood Pen Cai, brimming with treasures from the ocean including lobster, abalone, scallops, sea whelk, dried oyster, fish maw, sea cucumber and jelly fish, is fit for an emperor. Hours of stewing ensure a natural sweetness and an even flavor with each spoonful. It helps that the ingredients used are nothing less than premium.
If you want to make an even stronger statement about ushering in a prosperous year, get the Xin’s Imperial Pen Cai. It features whole Australian three-head abalone, deer tendon, goose web, wild bamboo pith and Chinese baby cabbage, among many other exquisite ingredients. The pen cai is available for takeaway in, fittingly, a splendid silk carrier resembling a Chinese emperor’s robe. Prices for the pen cai range from S$338 to S$888.
|PHOTO COURTESY OF HOLIDAY INN ATRIUM|
With a generous sprinkling of edible gold (99 percent) leaf flakes, the Xin’s Prosperity Yusheng with Gold Leaf is a spectacle in itself. The first “segment” holds in place the various sliced vegetables, packed and stacked neatly into a pyramid. The highlight is an ice-sculptured rabbit, preserving the freshness of the raw fish slices. You will be spoiled for choice with the range of yusheng varieties available (S$59 onwards) such as the Ebi (Japanese sweet prawn), Geoduck, Salmon, Japanese Cobia, Tuna and Lobster.
The Roasted Suckling Pig (S$298), more aptly named piglet, is specially selected from Hunan province in China, the animals are selected for the kitchen at just four to six months old for their flavorful, tender meat. A golden brown skin that crackles at the lightest bite encases the moist meat inside, served with wheat pancake and tantalizing sweet and sour sauce.
The Chinese New Year Lunch/Dinner Set Menu is available from Jan. 17 to Feb. 17.
Holiday Inn Atrium Singapore
317 Outram Road
+65 6731 7173