With a shift of dining preference in 2021, Founder of Blue Lotus and Creative Chef Ricky Ng decided to deliver the festivity of Chinese New Year to our homes. In collaboration with Tuck Lee Ice who is in charge of delivery, they have devised Season’s Best, the most luxurious way to Lo Hei at home.
Avant-garde yu sheng
The Yusheng at Blue Lotus deviates from traditional norms. Featuring Norwegian smoked salmon, arugula, dill, and more, western influences can be instantly noticed in the ingredients.
As expected, the avant-garde approach resulted in a lighter flavour profile compared to traditional yu shengs. The spring onion infused olive oil and choice of greens reminded me of a salad. The crispy salmon skin, which had a surprisingly airy crunch, also added a nice layer of texture. While the crispy golden pillows remained an integral part of my childhood, I can’t help but to appreciate this alternative. Lastly, the dish was embellished in a wild honey yuzu dressing which tartness invigorated an appetite for the upcoming dishes.
Flavours aside, the design was an aspect that demanded a shoutout. As the cover slid off, the walls of the box sprung out. It acted as a net to catch the prosperous mess when we tossed the ingredients. But, take a closer look and you’ll notice Chinese New Year blessings printed out, perfect for the newer generations of Chinese illiterates.
Chinese New Year dinner menu
That was just the beginning of an impressive meal. The dishes, albeit simple to the eyes, reflected mastery of the chefs’ crafts.
The next dish was a Fish Maw & Bamboo Pith Chicken Soup. With a least six hours of boiling, the result was a richness and velvety texture that could not be replicated without the same amount of dedication. The deep flavours were a contrast to the playful nuances present in the yu sheng.
Devoid of sauce, the Salt Baked Herbal Chicken retained its tenderness, a far cry from a couple of other variations I’ve tasted elsewhere. Though I would’ve preferred a stronger ‘saltiness’ to it, there was a deep infusion of Chinese herbs into the poultry which compensated.
The menu goes a full circle as the course ended with a Chilled Aloe Vera & Lemongrass Gelo with Lime Sorbet. Gentle flavours of aloe vera and lemongrass, I noted as I took my first bite. It was refreshing, a good chance of pace after rounds of savory dishes. However, the mellow experience took a deep plunge after a taste of the lime sorbet. My tongue shrieked from the sourness. It wasn’t unpleasant. You would expect the antagonist to sow discord. But for some reason, the harmony among the three elements was not disrupted.
The remaining dishes in the menu are:
- Steamed Baby Abalone with Duo Garlic
- Steamed Marble Goby Fish in Traditional Style
- Braised Top Shell, Shiitake Mushrooms & Black Moss with Seasonal Vegetables
- Crispy Dried Scallops Fragrant Chinese Sausage Fried Rice, with Dried Shrimps in Lotus Leaf
Blue Lotus’s Chinese New Year Menu is available for dine-in and delivery. And, from From 14 January to 31 January 2021, enjoy 10% off Yusheng orders with the promotion code <CNY21>.
Location: 31 Ocean Way, #01 – 13 Quayside Isle, 098375
Tel: +65 9781 1663
Opening hours:
Mon-Thu: 5:30-10pm
Fri-Sun: 11:30am-3pm, 5:30-10pm
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*This article is written in partnership with Blue Lotus, but all opinions are of my own
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