Enjoy a fine celebratory menu on the occasion of Chinese New Year at Mainland China 🍽

I was at Mainland China today to try our their celebratory Chinese New Year menu that comprises of almost 20 dishes and will be available for a fortnight from now!

Pair your food with a delicious range of mocktails and cocktails..

To begin with, I had the Lung fung chicken soup – also referred to as Dragon’s soup and Dragon phoenix soup, is a thick seafood or gou rou soup made with lemon, chili peppers, chicken, and Chinese vegetables. Other variations could include a vegetarian version of the same with mushrooms and tofu.

Moving on to the beginning starters, I had the match stick potatoes with truffel oil – they’re the leanest of alumettes you will ever see at a restaurant and enhanced with sea salt.

My most favorite ever veg dumpling from Mainland China has to be their Philadelphia cheese dumpling – smooth Philadelphia cheese wrapped in paper thin rice flour and steamed to perfection, it’s the most delicate burst of flavours in the mouth.

Also, the pan fried Japanese mushroom dumplings were made Kothey style so you could enjoy it’s taste partly in steamed and partly in fried form that made it more interesting to taste.

For non vegetarian starters, I had the five spice chicken that contained hoisin sauce, sesame oil, and five spice powder. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice that gives it a very rich flavour.

The lemon grass fish – fried fish is a delicacy in itself and adding lemon grass to it further enhances it’s flavours.

For main course, it was an absolute gala of clay pot vegetables, sliced with pickled chilli and black bean, sichuan steamed fish with fresh coriander – you can opt to have these with Singapore style fried noodles but I’d highly recommend that you enjoy the bold flavours with steamed rice to be able to appreciate each and every dish individually.

To end such a fabulous meal, they had offered Mango pudding and steamed coconut dumplings – of which the later was a rather Indian take on dumplings.

All in all, it was a defined deliciously celebratory menu and I can’t wait to try the dumplings any sooner.

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