Hi there<\/p>\n

Reunion dinner menu at Concorde Hotel Singapore \ud83d\ude42<\/p>\n

<\/a><\/p>\n

 <\/p>\n

Chinese New Year Reunion Buffet Dinner (Concorde Ballroom)<\/strong>
\nDate: Saturday, 9 February 2013
\nTime: 6.30pm \u2013 10.00pm \/ One Complimentary Platter of Salmon Yu Sheng<\/p>\n

Appetizer & Salad
\nFresh Oyster, Mussels, scallop, Ocean Tiger Prawn, Snow Crab Claw with condiments
\nTuna, Tako, Tai Fish, Salmon Sashimi with condiments
\nAssorted Sushi and Maki roll with Pink Pickle Ginger
\nSpicy Jellyfish, Top Shell Soya Dressing, Cucumber with Sesame Oil, Tuna Mayo with Celery
\nAssorted Smoked Fish with Sweet Mustard, Varieties of Butcher Sliced Meat, grilled Chicken Gold Coin Meat
\nBruschetta with Parma Ham on Toast, Red Baby Octopus with Cucumber Pickle, Prawn with Mango Salad
\nHam & Pineapple Salad, Thai Green Papaya Salad, Thai Fish Cake Salad, Ngoh Hiang with Sweet Sauce<\/p>\n

\nSmall New Potato Salad with Smoke Chicken, Cuttlefish and Kang Kong Salad, Roast Duck with Bean Sprout and Oyster Dressing
\nCaesar Salad, Mix Green, Cherry Tomato, Radish Slice, Japanese Cucumber, Chic Pea, Golden Mushroom, Carrot and Celery Stick
\nGreen and Black Olive, Blue Cheese, 1000 Island, Vinaigrette Dressing<\/p>\n

Carving
\nRoast Pipa Duck with Plum Sauce
\nCrispy Roast Chicken with Salt & Pepper<\/p>\n

Soup
\nBraised Eight Treasures (sea cucumber, scallop, fish lip, crab meat, fish maw, sea shell meat, enoki
\nAnd Chinese mushroom) ,
\nCrayfish Bisque with Brandy & Crispy Cheese Toast<\/p>\n

Main Course
\nHo See Fatt Choy with Long Cabbage
\nSteamed whole Garoupa (Teochew style)
\nWok Fried Flower Clam with Black Bean sauce and Ginger
\nBaked Pork Rib with Sweet Vinegar
\nBraised Lamb Cube with Chinese Herbs and Wine
\nSlow Cooked Chicken Leg with Sesame Oil and Spring Onion
\nStir Fried Tenderloin of Deer with Young Ginger and Chinese Celery
\nBraised Chinese Mushroom with King Top Shell and Dry Scallop Sauce
\nFresh Prawn with Chinese Herbs and Wine
\nAssorted Wax Meat in Fragrant Rice on Lotus Leaf
\nGood Fortune Hokkien Noodles with Japanese Scallops and Hong Kong Chye Sim<\/p>\n

Desserts
\nSteamed New Year Nian Gao with Grated Coconut \/ Assorted New Year Cookies & Tarts \/ Mandarin Pie
\nCream of Mango with pomelo \/ Yam Paste & Pumpkin with Gingko Nut \/ Durian Puree in glass \/<\/p>\n

4 type Assorted Fruit
\nMixed Japanese Jelly with Longan \/ Chocolate Mousse \/ Chocolate Fountain with Condiments \/ Cheese Cake \/ Fruit Tart
\nRed Bean Paste with Tang Yuan \/ Warm Banana Crumble \/
\nWhite Fungus and Red Dates with Dry Longan<\/p>\n

> Spices Cafe: Adult: $88.00++ Child: $40.00++ (Includes one complimentary serving of Braised Half Lobster with Baby Abalone, Fish Maw & Mushroom per diner, one platter of Salmon and Tuna Yu Sheng, and free flow soft drinks)
\n> Concorde Ballroom: Adult: $68.00++ Child: $32.00++ (Includes one complimentary platter of Salmon and Tuna Yu Sheng and free flow soft drinks)<\/p>\n

CHINESE NEW YEAR BUFFET MENU 2013 – CONCORDE SINGAPORE<\/strong><\/p>\n

Locations : 100 Orchard Road, Singapore 238840<\/em><\/p>\n

Tel : 6739 8370 or 6733 8855 ext. 8133<\/em><\/p>\n

Email: spices.chs@concorde.net<\/a> or reservations.chs@concorde.net<\/a><\/em><\/p>\n

For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n

Cheers,<\/p>\n

Dawn<\/p>\n","protected":false},"excerpt":{"rendered":"

Hi there Reunion dinner menu at Concorde Hotel Singapore \ud83d\ude42   Chinese New Year Reunion Buffet Dinner (Concorde Ballroom) Date: Saturday, 9 February 2013 Time: 6.30pm \u2013 10.00pm \/ One Complimentary Platter of Salmon Yu Sheng Appetizer & Salad Fresh Oyster, Mussels, scallop, Ocean Tiger Prawn, Snow Crab Claw with condiments Tuna, Tako, Tai Fish, … Continue reading CHINESE NEW YEAR BUFFET MENU 2013 – CONCORDE HOTEL SINGAPORE<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[576,553,552],"tags":[4797,4795,4796],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/13352"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=13352"}],"version-history":[{"count":3,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/13352\/revisions"}],"predecessor-version":[{"id":13446,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/13352\/revisions\/13446"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=13352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=13352"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=13352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}