Are you ready for Niu (牛) Year? Usher in the Year of the Ox with an abundance of culinary treasures at Grand Copthorne Waterfront Hotel Food Capital GCW. Let's take a tour of the delicious spread awaiting us!
1 to 28 February 2021 (excluding 11 to 14 February 2021)
Lunch $68++
Dinner $88++
11 to 14 February 2021
Lunch & Dinner $98++
11 February 2021 Lunar New Year Eve Dinner
First seating: 5:30pm to 7:30pm (Last order at 7pm)
Second seating: 8pm to 10pm (Last order at 9:30pm)
abalone and lobster (limited to one serving per table and available only from 11 Feb to 14 Feb)
Staff will portion the yusheng salad in accordance to the number of pax per table. Just need to indicate to staff if you would prefer a bigger or smaller portion and they are more than happy to accommodate. The portion in the photo is for 6 pax. Please note that the abalone/lobster yusheng is only available from 11 Feb to 14 Feb.
this year's guide to Lo Hei
our friend plating the toppings
sprinkling of good vibes
topping up the sweetness
Mask-up and no shouting during lohei is the norm for this year. Quietly and calmly, we tossed the yusheng with silent wishes for a better year ahead for everyone.
huat ah (in small letters)
We ordered up a plate of sashimi for that extra satisfaction. Hehe.
salmon and tuna sashimi
Soup
Double-boiled Mini Buddha Jump Over The Wall is only available for 11 to 14 Feb dinner. Tried it and it was delicious. Enjoyed everything in there but warning first... one may feel full after this! Or, was it just me? Hmmm, nevertheless this bowl of warm soup was comforting and very worth it for the buffet to have this serving per pax.
Here's a little video of the double-boiled Mini Buddha Jump Over the Wall (佛跳牆):
abalone, dried scallops, ham, mushroom, sea cucumber and chicken
Roast Peking Duck with Chinese BBQ Sauce (Available for Dinner only)
Yet, another delightful dish from the buffet. Imagine munching on unlimite servings of Peking Duck wrapped in egg crepe. Just need to inform the service staff on how many pieces you'd like to order.
display counter
for a table of 6 pax
get into my belly!
Chef Negi North Indian Spice & Tandoor
Chef Negi's delectable North Indian Spice and Tandoor
lamb shank, pea pulao
Been to Food Capital a couple of times but usually, I tend to skip the Indian cuisine section so as to indulge in the other food (sorry but limited stomach space). However, for this time, I made it a point to try the beautiful items that came from Chef Negi's kitchen.
(left to right) garlic naan, chickpea masala (pindi chana), butter chicken (back)
lamb shank
crab masala
We ordered garlic naan and butter naan. I tried the garlic ones and it was light and goes extremely well with the butter chicken. The lamb shank was nothing short of amazing! Super tender. Strongly recommend. First time trying crab masala but not much curry though. For the curries, I liked the butter chicken the most, followed by the chickpea masala.
Chinese Delights
BBQ chicken wings, Taiwanese Style Pork Sausage and Bakwa (pork and chicken)
Because it is the festivities, we couldn't resist the bakwa. Pretty good I must say. The Taiwanese style sausage was yummy too! Almost wanted to eat another one but there's somemore food to sample!
Extravaganza Crustacean Seafood Bag (1 serving per table)
For the sauces, guests could choose from either of Chef Max’s Tangy Spicy Sauce, or the Creamy Curry Butter Flavour. And, if you are there for dinner, there's Canadian lobster in the bag too! The seafood bag will be portioned in accordance to number of guests for the table.
presenting the Extravaganza Crustacean Seafood Bag (for 6 pax)
Seafood Bag in Creamy Curry Butter sauce
The creamy curry butter sauce was thick and slightly sweet. Loved the aroma of the curry when the bag was first opened. One need to work fast for this sauce base as it tasted best when warm. Enjoyed the tender squid, lovely mud crab, flower crab, sweet lobster, flower clams, mussels, prawns and corn.
Seafood Bag in Chef Max's Tangy Spicy sauce
The tangy spicy sauce is similar to '甘香'. The mud crabs were done beautifully and those squid, were so delightfully tender. Lovely.
yums
Oriental Roast Stall
Guests could order up the roast chicken, roast pork or the kurobuta char siew and even chicken rice.
Kurobuta Char Siew and Crispy Roast Pork
Dazzling Dessert
Be mesmerised when the Cold Yam Custard with Coconut Foam is served. There's 'Live Action' yo!
Cold Yam Custard with Coconut Foam
Lovely dessert and if you missed the first 'Live Action', just order another one!
traditional nian gao (original / green tea) and tang yuan
Even when you are super full, do try the Crystal Tang Yuan in brown sugar syrup. So mochi and heartwarming.
Crystal Tang Yuan in brown sugar syrup
black sesame
For the other dessert, I'd recommend the Golden Mango Pudding with Mandarin Orange and Lucky Gold Bar Chocolate Cake. Am feeling the festive vibes from the names alone.
(top to bottom) Lucky Gold Bar Chocolate Cake, Golden Mango Pudding with Mandarin Orange, Pandan Layer Cake with Coconut Whipped Cream, Strawberry Panna Cotta with Berries Compote and Almond Fruit Cake with Eight Treasures
Overall, @$98++ (11 to 14 February 2021), especially for dinner, I find that this buffet offers good value with its Lobster/Abalone Yu Sheng, Seafood on Ice (dinner), the Extravaganza Crustacean Seafood Bag (with Canadian Lobster for dinner), Mini Buddha Jump Over the Wall, copious servings of Roast Peking Duck wrapped in Egg Crepe (dinner), unlimited plates of sashimi (as per usual), tasty selections from Chef Negi North Indian Tandoor & Spice, unlimited bakwa, BBQ wings and Taiwanese Style sausages and, that Dazzling Dessert. Come try!
Thank you Ji Cheng for the invite and Grand Copthorne Waterfront Food Capital for feeding us. Kudos to Chef Max and team for the tasty variety that we enjoyed for this Lunar New Year~
Looking for a suitable place for reunion dinner? The team at Famous Kitchen has curated prosperous set and à la carte menus featuring sumptuous Nanyang creations to pamper our palate and to bring in wealth, success, prosperity and happiness to usher in the ausipicious year of the Ox. For that something special, how about a joyful pairing of delicious food with Auchentoshan Three Wood Single Malt Scotch Whisky? Wait no more and make your reservations today!
Prosperous Set Menus (Sapphire, Jade, Crystal and Diamond) are available from 27 Jan to 26 Feb 2021
11 Feb (除夕) 12:00pm, 5:00pm, 7:30pm
12 Feb (初一) 13 Feb (初二) 11:30am – 2:30pm, 5:30pm – 10:30pm.
Sapphire Set A / 4 pax $318++ (Set A1 $426++ with Exclusive Auchentoshan Three Wood 70cl Gift Pack)
Jade Set B / 6 pax $498++ (Set B1 $606++ with Exclusive Auchentoshan Three Wood 70cl Gift Pack)
Crystal Set C / 8 pax $698++ (Set C1 $806++ with Exclusive Auchentoshan Three Wood 70cl Gift Pack)
Diamond Set D / 8 pax $898++ (Set D1 $1006++ with Exclusive Auchentoshan Three Wood 70cl Gift Pack)
Jade Set B / 6 Pax
getting started
signifying abundance
for the auspicious toss
鸿运三文鱼捞生 Prosperity Salmon' Yu Sheng'
It is a rather quiet affair this year, and hence, we enjoyed the Yu Sheng at a peaceful pace.
generous amount of salmon
Next course, the sharks fins soup.
干贝蟹肉鱼翅羹 Braised Shark’s Fin with Crabmeat & Dried Scallop Soup
Third course, was the super fresh steamed 'live' marble goby. Enjoyed by everyone.
Hong Kong Style Steamed 'Live' Marble Goby with Superior Soya Sauce
香港蒸‘活’笋壳鱼
For Scotch whisky lovers, you will enjoy the oakey tobacco-ey flavours of Auchentoshan Three Woods Malt. Matured in three different cask types; American Bourbon, Spanish Oloroso Sherry and finally Pedro Ximenez Sherry casks.
Auchentoshan Three Wood Malt
golden bronze in colour
Am a novice whisky drinker, and it does pair well with Asian food. Spicy and smooth.
Next, the Braised Sea Cucumber with Fish Maw & Mushroom was served. Chunky, slippery pieces of sea cucumber which I like. Loved the crunchy greens and underneath, there are plenty of fish maw to go around.
红烧花菇海参鱼鳔 Braised Sea Cucumber with Fish Maw & Mushroom
mine
The fifth course, was the Double Boiled Herbs 'Kampung Chicken'. Without looking at the the menu, one could tell that it is Kampung Chicken by the yellowish skin. But, the version here had amazingly tender flesh. Wow!
御膳药材炖甘榜鸡 Double Boiled Herbs 'Kampung Chicken'
The herbal taste was just a hint and I would think that this dish will be a hit amongst the young and old. Next up, a vibrant looking prawn dish. Succulent prawns that tasted sweet and tangy.
茶香焗老虎虾 Wok-Fried Tiger Prawn with Tea Leaf
For carbs, we had the Stir-Fried E-Fu Noodles with Straw Mushroom. Did I tell you that one of my favourite noodles is e-fu noodles? No? Well you know now! Liked the chives in there too.
锅烧草菇伊面 Stir-Fried E-Fu Noodles with Straw Mushroom
Somehow, the noodles leaned slightly towards the sweet side but not to worry, a dab of the powerful spicy sambal belachan would do the trick to balance things up. But be careful as the chili is really powerful!
Last course was dessert, and we enjoyed a warm bowl of Water Chestnut with Snow Fungus & Egg White. The water chestnut was super crunchy and sweet, and snow fungus was soothing overall.
百花雪茸马蹄露 Water Chestnut with Snow Fungus & Egg White
The last dish made us feel warm all over , or it could be the whisky haha! Here's wishing everyone a heartwarming reunion.
Thank you Jennifer for the invite, Jenny and Jeffrey for your hospitality and Famous Kitchen team for the delicious food.
For reservations and takeaway, please call 8128 7900 / 6636 8333/ 6257 1843, or email fkreservation@singnet.com.sg
The Famous Kitchen 名食小厨
Address: 54 Sembawang Road Hong Heng Mansions, 779085
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