The tradition of liquor in Chinese cuisine by Oriental Group

The much anticipated annual Grand Banquet Series is back at Oriental Group across 12 of its restaurants, and this year’s theme is ‘The tradition of liquor in Chinese cuisine’. Paying homage to the rich culture and culinary legacy of pairing and infusing liquors into gourmet food, this exclusively curated menu is beyond exquisite, showcasing not only how liquor elevates the flavours but the extraordinary prowess of the chefs. Nothing short of amazing, the memory of the wonderful dishes linger on long after the dining experience. 

At the top of my list was the XO infused duck with whole abalone, stuffed with fin and meat, simmered down over hours of cooking. The rich gravy itself was a joy to the senses, layered with flavours of the various ingredients. The wild Sultan fish steamed with shao hsing wine was huge, and surprisingly, left to cook in its own juices rather than doused in sauce. There was a natural sweetness to the flesh, done just about right, that gave the fish a firm, almost chewy texture. I’ve never had fish tasting like this before and was totally smitten by the unique preparation. 

Extreme care to detail has been meted out from the simple starters – the plum wine infused radish to the old fashioned drunken chicken, and my fav, spring roll wrapped in a unique layer of fat netting, reminiscent of nyonya kean – down to the flaky taro puff. Kudos to the chefs who conjured a truly unforgettable meal. 

Apart from the starters, duck and fish, the 10-course menu also includes chilled Japanese sake sea clams, stuffed prawns on morel mushroom with homemade dried scallop sauce – simple but no less tasty, suckling pig with ‘mei kui lu’ glutinous rice rolls and cinnamon whisky braised pork – another amazing creation, a different take on a traditional dish with a play on textures and flavours, red bean paste with Guangzhou old tangerine peel in coconut – I generally don’t like red beans but this I finished every last drop and their award-winning Teochew taro puff.

The team of talented featured chefs include chef Wong Chin Leong, senior executive chef, Noble House; chef Paul Lee Kim Yew, senior executive chef, Oriental Pavilion and Noble Mansion; chef Jay Chan Meng Heng, executive chef , Oriental Treasure and Han Room; chef Vincent Ong Chee Sin, executive chef, The Ming Room and Ruyi; and chef Kent Yam Kean Boon, BBQ chef, Oriental Pavilion.

Have a taste of this intricate harmony between food and spirit for yourself. At 2,988 ++ /10pax, this limited menu will be available till end Sept. For reservations, call +6012-811 8812.