Amara Singapore Chinese New Year Reunion Dinner & Buffet Promo

Chinese New Year is undoubtedly one of the most important festivals for Chinese. With the Reunion Dinner being the most important meal of the entire year, have you made your plans yet? Fret not if you haven’t – usher in the new year on a good note with A Propitious Reunion at Amara Singapore on 4 February 2019! Curious to find out what delicacies await you at Amara?

Here’s a special deal for you, my loyal readers – simply quote “oo_foodielicious” if you’re booking the Prospitious Reunion Dinner at the Grand Ballroom on 4 February & receive a complimentary Gold Ingot (worth $78+) per table! Time to HUAT AH!

Yusheng is a must-have at reunion dinners and Amara’s Eight Treasures Prosperity Yu Sheng (金玉滿堂 川式八宝鱼生) ($88 for small, $118 for large) is really one of a kind.

The usual sweet plum sauce has been ingeniously swapped with their special housemade spicy Sze Chuan dressing, where it’s more tangy than sweet. The little spicy kick really whets your appetite! Topped with premium ingredients like abalone slices, fresh salmon, jellyfish, ikura (salmon caviar), tobiko (flying fish roe) and fried fish skin, you are bound to get some pleasant crunch and bite among the finely shredded vegetables.

Raise your chopsticks high as you toss to endless wealth and great health!

Soups reserve an important place in Asian meals and Amara does it right with their Braised Pumpkin Soup with Superior Fish Maw (招财进宝 金瓜鱼鳔汤). The natural sweetness of pumpkin elevates the fresh seafood taste of the dried scallops, with the shimeiji mushrooms and crunchy fish maw adding layers to the textures.

Symbolizing an abundance of everything good in the new year, Soy Baked Sea Perch with Spinach in Bonito Sauce (年年有余 日式焗鲈鱼) has got to be my favourite dish! Belonging to the same family as codfish, I absolutely love how the sea perch has that iconic flaky and tender texture of the fish meat but slightly less oily than codfish, which makes it less surfeiting. According to Chef, this characteristic also allows the fish to absorb the flavours of the sauce better while retaining its firm texture.

As a fan of Japanese cuisine, the intense bonito taste which imparts a rich seafood taste really appealed to me, which I felt was extremely complementary to the fish.

I was stoked to try their Beijing Duck (吉星高照 传统北京烤鸭), available on Silk Road’s a la carte menu at $68++. Featuring a hearty slice of succulent duck meat encased in a thin rice flour crepe with crunchy leek and cucumber, slathered with some savoury sauce-sweet hoisin, this was irresistible! The star has got to be the duck meat with that perfectly crispy skin and fats beneath that melts in your mouth instantaneously.

Meat lovers can try their new creation, Braised Pork Ribs in Black Beer (黑啤酒焖排骨) which carries a bitter after taste. Definitely something different from the usual sweet and sour or dark sauce!

If you love your carbs as much as I do, you are bound to enjoy Amara’s Wok-fried Fragrant Rice with Chinese Waxed Sausage (岁岁平安 北风腊味饭). The pearly 粒粒分明 rice is a testimony to Chef’s perfect rice-frying skills.

Grainy yet soft, fragrant yet not overly oily, this certainly was a good bowl. Wok-fried together with dried mushrooms, dried shrimps, spring onions and lapcheong (Chinese sausage), this bowl might look unassuming but delivers so much more in terms of taste and flavours!

Shenyang Seafood Combination Dumpling (招财进宝三鲜水饺汤) ($28++, 12pcs) is included in their Silk Road’s CNY set menu (from 20 January – 19 February). Being an auspicious item as its shape mirrors that of an ingot, these dumplings were bursting with sweet juices when I bit into them. Thin rice skin, juicy pork and prawn fillings, and fragrant chives, paired with the vinegarish sauce (similar to that with xiaolongbaos or pan-fried dumplings) with minced garlic, these are gems that are not to be missed.

If you’re dining at Silk Road, it’s a sin to leave without trying their famous Sichuan Style Wok-fried Chicken with Dried Red Chilli辣子鸡 ($38++). You’ve been warned – this is not for the fainthearted.

The level of spice was akin to medium spiciness 中辣 of Mala Xiang Guo, inherited from the plenty of dried chilli used. While this is something that not everyone can handle, I must say that the flavours grew on me and I found myself reaching for more chicken chunks despite the slightly burning sensation that lingered. Very shiok indeed!

Do you have a separate stomach for desserts? Well, I sure hope you do as you can feel free to indulge in their Dessert Buffet (幸福美满 甜品) after the main courses!

Ranging from all-time favourite nonya kuehs, cheesecake, tartlets and cakes, be sure to try their Gold Ingot Fruit Cake ($78, 1kg) and Cherry Blossom Sugee Cake ($68, 900g), which are the special creations for this Chinese New Year!

Amara has thoughtfully planned out different menus to cater to your varying needs!

You can choose from their Golden Abundance Reunion at S$78.80++ per pax (min 6) or Blooming Prosperity Reunion at S$98.80++ per pax (min 6).

For the fun-loving families, you can even indulge in their Grand Family package (S$2019++ per table of 10pax), where you can relish exclusive dishes within the comfort of a private room while singing to your heart’s content with their karaoke set. In addition, you’ll receive a complimentary voucher for a 2-night stay in their 2-bedroom apartment – how great is that!

Besides the sumptuous spread, you are definitely in for a good time with performances specially arranged by Amara! From auspicious and festive traditional lion dance routine, incredible and impressive face-changing show, to other cultural performances, you and your family will be kept entertained throughout the night.

For those who prefer to enjoy this scrumptious spread at the comfort of your house, there are also several items available for takeaway (e.g. yusheng, roasts, treasure pots, cakes & cookies) so do enquire and reserve fast!

 

Amara Singapore

165 Tanjong Pagar Road, Singapore 088539

CNY Dinner: 6pm-10pm

Tel: +65 6879 2551

Website: https://singapore.amarahotels.com/

 


Words and images by @serenetomato

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