AUSPICIOUS ABUNDANCE AT PARK HOTEL CLARKE QUAY

Park Hotel Clarke Quay ushers in the Year of Rat with an abundance of auspicious dishes to commence the new spring on a hearty note. From 10 January to 8 February 2020, indulge in Chinese New Year feasts specially curated by the hotel's banquet chef, James Wong, a veteran culinary specialist with four decades of experience in Asian and Cantonese cuisines.

(TRAVPR.COM) SINGAPORE - November 30th, 2019 - Singapore, 19 November 2019 – Park Hotel Clarke Quay ushers in the Year of Rat with an abundance of auspicious dishes to commence the new spring on a hearty note. From 10 January to 8 February 2020, indulge in Chinese New Year feasts specially curated by the hotel's banquet chef, James Wong, a veteran culinary specialist with four decades of experience in Asian and Cantonese cuisines. Created to foster togetherness, the festive fare presents four set menus of six, seven, and eight courses that cater for an intimate gathering of four to joyous affair of 10 diners.

Fish, a well-loved staple on all reunion tables, conveys wishes for a surplus of abundance in the new year (年年有鱼～ nian nian you yu). What better way to enjoy a fresh fish than to steam it? Presenting Steamed Red Garoupa with Yellow Bean Paste – natural sweetness of the fresh fish is enhanced with house-made yellow bean sauce and a flavourful house-blend of minced ginger, red chilli, and garlic.

Abalone, a time-honored delicacy that signifies good fortune, is braised to perfection and served in an intricate stack in the Braised Baby Abalone with Chinese Mushroom, Sea Cucumber and Chinese Spinach. The premium abalone is slow cooked over controlled heat in superior stock and seasoned with oyster sauce and soy sauce to coax out the delicate flavors of the seafood.

Chicken signifies unity and prosperity in togetherness. To prepare the Steamed Chicken with Chinese Sausage, Lily Buds, Black and White Fungus, Chef James marinates the poultry overnight before it is steamed to tender perfection with black and white fungus, which are first poached in superior stock, and fried Chinese sausage and lily buds. A delectable and nourishing creation to usher in the new spring with good health and vitality.

Prawns denote happiness in celebratory meals as the pronunciation of prawn in Cantonese echoes the sound of laughter – “ha”. These succulent golden Baked Prawn with 2-Style Potato Salad and Golden Almond Flakes are served with a warm and buttery mash crowned with bacon bits and almond flakes, while a bed of chilled roughly mashed potatoes dressed with tangy mayonnaise sits below each prawn.

Chilled Mango Pudding with Lychee Pearls completes the feast on sweet note. The refreshing dessert highlights a luscious mango pudding with cream and lychee pearls bursting with irresistible lychee nectar.

Savor a thoughtful and sumptuous feast created to convey best-wishes and joyful greetings to all revellers and enjoy convivial reunions this Chinese New Year at Park Hotel Clarke Quay.

Diners may choose to enjoy another choice of yu sheng – the Auspicious Abundance Yu Sheng is available with a supplement of $38 nett per table:

·Auspicious Abundance Yu Sheng: Served with plump pan-seared scallops, white and green radish, purple cabbage, carrot, alfalfa, and topped with a generous sprinkling of crispy silver needle noodles “lao shu fen” crackers and a refreshing zest of lime, pomelo and aromatic kaffir leaves.

An alternative soup for all set menus is available on request with advance notice:

·Sea-Treasure Soup: Savory chicken soup prepared with superior stock, crabmeat, fish maw, sea cucumber and fish lips.

Discount privileges for all hotel guests and diners with HSBC, Maybank, Citibank, DBS, UOB, and OCBC cards

·Early Bird treat (book before 10 January): Every reservation will enjoy a discount of 15% off the Chinese New Year set menus with a complimentary upgrade to the Auspicious Abundance Yu Sheng (worth $38 nett).

·Bookings on 10 January and after: Every reservation will enjoy a discount of 10% off the Chinese New Year set menus.

About Park Hotel Clarke Quay

Park Hotel Clarke Quay, with its classic architecture inspired by Singapore's colonial past and a sincere dedication to delight modern international travellers, is a tropical retreat in the heart of the cosmopolitan city. The riverfront hotel cuts a distinctive silhouette with a striking red-tiled roof and towers with spires, creating a stunningly illuminated façade when night falls.

Facing the Singapore River, Park Hotel Clarke Quay’s 336 guestrooms and suites provide guests with sweeping views of the city skyline and the country’s famous historic sea-trading artery. Pampering facilities such as a 25- metre outdoor pool and adjoining Jacuzzi, a spectacular deck and bar and cabana style spa pavilions are perfect additions to an ideal getaway. Epicurean dining awaits at Porta with its modern European cuisine, brunch favourites and gourmet produce, and Cocobolo Poolside Bar + Grill with its premium juicy cuts, char-grilled to perfection for a hearty feast under the starry, night sky.

About Park Hotel Group

Headquartered in Singapore, Park Hotel Group is one of Asia Pacific’s leading hospitality companies. Established in 1961, Park Hotel Group’s growing presence in the region today comprises of nearly 30 hotels and resorts operating or under development across 12 key destinations. With a focus on expanding across Asia Pacific and meeting the changing needs of travellers today, Park Hotel Group has a brand portfolio featuring its luxury Grand Park, its upscale Park Hotel and its midscale Destination, as well as Park Rewards, its dedicated loyalty programme that rewards guests, diners and corporate bookers. Find out more about Park Hotel Group at www.parkhotelgroup.com and connect with us on social - Facebook, LinkedIn and Instagram.

For media enquiries or images, please contact:

Koay Yee Ching

Marketing Communications Manager

Park Hotel Clarke Quay

Tel: (65) 6593 8898

Mobile: (65) 9190 8873

Email: yeeching.koay@parkhotelgroup.com

Gladys Ng