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USHER IN THE LUNAR NEW YEAR WITH A MODERN CANTONESE FEAST AT MITZO
Industry: Food/Dining       

Indulge in quintessential dishes specially curated by Executive Chef Nicky Ng

(TRAVPR.COM) SINGAPORE - December 12th, 2019 - Singapore, 20 November 2019 – Welcome an abundant Lunar New Year at Mitzo Restaurant and Bar at Grand Park Orchard, as Executive Chef Nicky Ng prepares a bountiful range of dishes and menus available from 6 January 2020 to 8 February 2020.

Celebrate the beginning of an auspicious year with offering Mitzo’s set menus, perfect for small or large reunions, each dish is meticulously prepared with the utmost care and precision. The Lunar New Year feast is not complete without perennial favourites such as “Yu Sheng” and “Peng Cai” to welcome in a year of abundance, longevity, luck, fortune and happiness.

Mitzo’s  Quintessential  Modern  “Yu  Sheng”  and  Flavourful  “Peng  Cai”

The Abalone “Yu Sheng” ($158++ for up to eight pax, $258++ for up to 14 pax) showcases Chef Nicky’s modern and thoughtful touch to this staple dish. A generous portion of abalone is surrounded by a vibrant display of greens, carrots, radish, red cabbage along with a unique blend of sauce. Alternatively, guests can opt for the Kanpachi Kingfish“Yu Sheng” ($128++ for up to eight pax, $208++ for up to 14 pax), or the Salmon “Yu Sheng” ($108++ for up to eight pax, $168++ for up to 14 pax). Those looking for a vegetarian-friendly option can opt for the Mitzo Fruit “Yu Sheng” ($108++ for up to eight pax, $168++ for up to 14 pax), a healthy and refreshing combination of tropical fruits and vegetables.

A symbol of abundance and wealth, Mitzo offers two different renditions of the flavourful Peng Cai. Diners can opt for the Miso “Peng Cai” ($298++ for a table of four; $588++ for a table of eight; $78++ per additional person) consisting of the luxurious 6-head abalone, dried scallop wrapped with radish, flower mushroom, sea cucumber, dried oyster, poached duck, lettuce, lotus root, miso pork and “Fa Cai” (black moss).

Alternatively, the classic “Peng Cai” ($298++ for a table of four; $588++ for a table of eight; $78++ per additional person) features premium ingredients such as braised “Si Chuan” pork, crispy roasted duck, Sha Cha cod fish, truffle scallop, Osmanthus mayonnaise prawn, assorted vegetables and fungus, with garlic and white pepper dried oyster.

Packed with auspicious Chinese New Year delicacies for Chinese Dining in Singapore, the indulgent pot is simmered with Mitzo’s homemade broth, giving rise to a mix of complex and intense flavours and fragrances.

Mitzo’s  Chinese  New  Year  Set  Menus

Gather friends and family and usher in the Year of the Rat with an abundant feast. Executive Chef Nicky has prepared a list of thoughtfully curated set menus for groups of four to eight, ranging from $498++ for a table of four to $2380++ for a table of eight. Those looking for a vegetarian option can also enjoy two different set menus, starting from $88++ per person.

For more information on the various set menus, please refer to the Appendix.

 

Welcome  in  the  Lunar  New  Year  with  a  Specially  Crafted  Cocktail

Creatively crafted by Head Bartender Azlam Kadir, this unique concoction goes perfectly with the divine cuisine at Mitzo. Available from 6 January 2020 to 8 February 2020 at $18++, this tipple is called #888 and is a heavenly mix of Milagro Tequila, Campari and sweet vermouth that has been infused with longan and red dates, orange flower water, goji berry syrup and lemon juice before being topped with ginger beer. Toast to the Lunar New Year with #888 and welcome prosperity and abundance in the Year of the Rat.

On the eve of the Lunar New Year, 24 January 2020, there will be two available seatings, with the first at 5.30 pm and the second at 8 pm. For reservations or enquiries, please call +65 6603 8855 or email rsvn@mitzo.sg

 

For  media  enquiries  or  images,  please  contact:

Jennifer Stewart | Kerianne Chin

ACCELA

jennifer@accela.asia | kerianne@accela.asia

+65 8421 6170 | +65 9848 3139

 

Location  &  Contact  Details:

Grand Park Orchard, Level 4

270 Orchard Road

Singapore 238857

+65 6603 8855

 

Opening  Hours:

12.00pm to late (daily)

 

About  Grand  Park  Orchard:

Grand Park Orchard, with its breath-taking herringbone design exterior glass façade and show-stopping media wall, is a masterpiece in contemporary chic. The hotel boasts a prime location in the heart of Orchard Road, Singapore’s premier shopping and entertainment district, living up to its name as Singapore’s most fashionable hotel. From the designer interiors in the lobby to the 308 luxurious rooms and suites, and the metropolitan sky bar with its stunning pool, guests are greeted by cutting-edge works of style meisters at every turn.

Major shopping malls, lifestyle and dining options, as well as the MRT are within walking distance from Grand Park Orchard. The Central Business District and Marina Bay area are also a short drive away.

Grand Park Orchard is the flagship property of Park Hotel Group, one of Asia Pacific’s most progressive hospitality groups.

 

APPENDIX  I:  Mitzo’s  Chinese  New  Year  Set  Menus

5-Course  Peng  Cai  Set  Menu  A4/A8

($498++ for a table of 4 / $980++ for a table of 8 / $128++ per additional guest)

Toss to the New Year with the Kanpachi Kingfish “Yu Sheng”, after which, enjoy a hot bowl of Double-boiled Conch Soup with Mushroom, Chicken & Prosciutto di Parma Ham. The highlight, “Peng Cai”, consists of 6-head Abalone, Dried Scallop wrapped with Radish,Flower Mushroom, Sea Cucumber, Dried Oyster, Poached Duck, Lettuce, Lotus Root, Miso Pork and Black Moss. The Egg Fried Rice with Pork Liver Sausage & Chicken is served before ending the meal with the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

5-Course  Peng  Cai  Set  Menu  B4/B8

($548++ for a table of 4 / $1080++ for a table of 8 / $138++ per additional guest)

Begin the meal with the Kanpachi Kingfish “Yu Sheng”, before diving into a luxurious bowl of Abalone Soup with Wild Mushroom, Chicken & Fungus. For mains, indulge in the Miso“Peng Cai” which consists of Braised “Si Chuan” Pork, Crispy Roasted Duck, Sha Cha Cod Fish, Truffle Scallop, Osmanthus Mayonnaise Prawn, Assorted Vegetables & Fungus, with Garlic & White Pepper Dried Oysters. The Fried Udon with Lobster Claw, Chinese Pork & Liver Sausage wraps up the savoury section before enjoying the sweet Pineapple Sago Cream with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Menu  D4

($498++ for a table of 4 / $128++ per additional guest)

Kickstart the feast with the Salmon “Yu Sheng” followed by a bowl of Double-boiled ConchSoup with Mushroom, Chicken & Prosciutto di Parma Ham. The meal continues with the King Prawn with Osmanthus Mayonnaise, the Abalone with Sea Cucumber, Radish stuffed with Dried Scallop & Seasonal Green, the Steamed “Soon Hock” Fish in Superior Soya before ending the savoury section with the Truffle Ee Fu Noodles with Scallop. The feast concludes with the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Menu  D8

($988++ for a table of 8 / $128++ per additional guest)

Lavish in the Salmon “Yu Sheng” before devouring the Double-boiled Conch Soup withMushroom, Chicken & Prosciutto di Parma Ham. The set moves on to the King Prawn with Osmanthus Mayonnaise, the Abalone with Sea Cucumber, Radish stuffed with Dried Scallop & Seasonal Green, and the Steamed Grouper in Superior Soya. The savoury dishes end with the Truffle Ee Fu Noodles with Scallop, before the sweet finish of Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Menu  E4

($598++ for a table of 4 / $138++ per additional guest)

Diners begin with the Salmon “Yu Sheng”, followed by the Double-boiled Fish Maw Soupwith Mushroom, Chicken & Prosciutto di Parma Ham and Sea Cucumber with Abalone, Mushroom, Black Moss & Seasonal Green. The meal continues with the Si Chuan-style Braised Pork Rib and the “Soon Hock” Fish with Preserved Vegetables in Citrus Lemongrass Sauce. Chef Nicky prepares a flavourful Braised King Prawn with Salted Egg & Hand Pulled Noodles, before bringing out the finale – the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Menu  E8

($1180++ for a table of 8 / $138++ per additional guest)

Prosperity is in the air as diners begin with the Salmon “Yu Sheng”, followed by the Double-boiled Fish Maw Soup with Mushroom, Chicken & Prosciutto di Parma Ham and traditional Sea Cucumber with Abalone, Mushroom, Black Moss & Seasonal Green. The Si Chuan-style Braised Pork Rib adds heat to this menu, while the Preserved Grouper with Preserved Vegetables in Citrus Lemongrass Sauce is a comforting dish. The Braised King Prawn with Salted Egg & Hand Pulled Noodles is a delicious way to end the savoury section, before the sweet finish with the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Set  Menu  F4

($698++ for a table of 4 / $178++ per additional guest)

The feast begins with the Kanpachi Kingfish “Yu Sheng”, followed by a delicious bowl of Double-boiled Fish Maw Soup with Mushroom, Chicken & Prosciutto di Parma Ham. The set continues with the Truffle & Garlic Steamed Lobster, the premium Abalone with SeaCucumber & Seasonal Green, followed by the Steamed “Soon Hock” Fish with Preserved Pork Liver, Pork Sausage & Preserved Vegetable in Soya. Delve into the indulgent Truffle Ee Fu Noodles with Scallop before finishing off with the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Set  Menu  F8

($1380++ for a table of 8 / $178++ per additional guest)

Guests will toss to the New Year with the Kanpachi Kingfish “Yu Sheng”, before diving into a steaming bowl of Double-boiled Fish Maw Soup with Mushroom, Chicken & Prosciutto diParma Ham. Indulge in the Truffle & Garlic Steamed Lobster, the luxurious Abalone with Sea Cucumber & Seasonal Green, followed by the Steamed Grouper with Preserved Pork Liver, Pork Sausage & Preserved Vegetable in Soya. Round out the savoury section with theTruffle Ee Fu Noodles with Scallop before finishing with the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

7-Course  Chinese  New  Year  Set  Menu  G4/G8

($798++ for a table of 4 / $1580++ for a table of 8 / $208++ per additional guest)

This luxurious set meal begins with the Abalone “Yu Sheng”, followed by a healthy and hearty bowl of Double-boiled Conch soup with Mushroom, Chicken & Prosciutto di ParmaHam. For mains, feast on the modern Seaweed Cheese-baked Lobster, the traditionalBraised Sea Cucumber with Abalone, Radish stuffed with Dried Scallop & Seasonal Green and the flavourful Truffle Wagyu Beef Cheek. The meal concludes with the Braised KingPrawn with Salted Egg & Hand Pulled Noodles. For desserts, enjoy the Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

6-Course  Chinese  New  Year  Set  Menu  H4/H8

($1198++ for a table of 4 / $2380++ for a table of 8 / $308++ per additional guest)

Exquisitely prepared by Chef Nicky, the meal begins with the Kanpachi Kingfish “Yu Sheng”, and a premium bowl of Double-boiled Assorted Dried Seafood with Mushroom, Chicken & Prosciutto di Parma Ham. The prosperous meal continues with a serving of Fresh Abalone with Truffle and Steamed Codfish with Preserved Pork Liver & Pork Sausage. The finale includes the Braised Lobster “Ee Fu” Noodles and a beautiful portion of Bird’s Nest with Pineapple Sago Cream served with Warm Yam “Nian Gao” Tart.

 

6-Course  Chinese  New  Year  Vegetarian  Menu  A

($88++ per person)

Vegetarians rejoice in the Steamed Vegetarian Dim Sum Platter, before indulging in the Double-boiled Morel Mushroom with Assorted Fungus, Osmanthus Mock Duck with Asparagus, Matsutake Mushroom with Assorted Vegetables, Mushroom in Black Moss & Oyster Sauce. The Truffle Rice with Vegetable, Mushroom & Fungus is a flavourful dish,before ending with the Peach Resin in Pineapple Sago Cream served with Warm Yam “NianGao” Tart.

 

6-Course  Chinese  New  Year  Vegetarian  Menu  B

($118++ per person)

Welcome the New Year with the Mitzo Fruit “Yu Sheng” – a healthy and flavourful take on the traditional “Yu Sheng” – before tucking into a lovely bowl of Peach Resin in SeasonalVegetable Soup. The highlights include the Matsutake Mushroom with Wild Fungus & Beancurd, and a unique Mock Ham with Capsicum in Strawberry Sauce. The Monkey Head Mushroom with Truffle Vermicelli is an outstanding dish to wrap up the meal with, beforeending off with the premium Bird’s Nest with Pineapple Sago Cream served with Warm Yam“Nian Gao” Tart.

 

APPENDIX  II:  Biography

Nicky  Ng,  Executive  Head  Chef

Once Deputy Executive Chef at Club Chinois, a restaurant widely recognized as the pioneer of modern Chinese fine dining cuisine in Singapore, Nicky built his repertoire with various notable international five star hotels regionally and internationally, before successfully landing the role of Executive Chef de Cuisine in 2011 at the Michelin starred dining establishment, Hakkasan New York City.

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CONTACT INFORMATION
Name: Jennifer Stewart
Company: Grand Park Orchard
Phone: +65 8421 6170
Email: jennifer@accela.asia
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