Celebration of Spring by Chef Aries Tan


~ 5 course meal ~

Mao Tai Drunken Prawns 
This delicious dish is aromatic and everything you need for your Chinese New Year dinner. It is made with fresh sea prawns cooked in herbal tonic broth. A shot of Mao Tai rice wine gives this recipe a distinct taste you’ll love & remember.

Braised Pork Belly Slab 
(4-6pax: 500g, 8-10pax: 1kg)

A large slab of tender Spanish pork belly braised in Japanese shoyu and caramelised onions, this combination of flavour and texture will make it your favourite reunion meal. What’s a Chinese feast without some delicious pork?

Kou Shui Ji (Mala Boneless Chicken) 
This cold Sichuan delicacy, commonly known as mouthwatering chicken or salivating chicken, has all the right savoury elements. A Chinese New Year classic of juicy poached boneless chicken thigh dressed in signature deliciously spicy LaLaRoujie mala sauce and homemade fragrant garlic chilli oil.

Chinese Cabbage in Scallop Superior Broth

One of the trending dishes worldwide, it is made with fresh Chinese Napa cabbage slow-cooked in a slurp-worthy scallop superior broth. This simple but healthy dish perfectly combines the natural sweetness of the cabbage, smoked ham and the umami of scallops.

Longevity Noodles
A flavourful recipe of wheat noodles stir-fried with mushrooms, fresh spinach, and premium nitrate-free bacon. This symbol of longevity & prosperity is a must for your reunion dinner table.


Scallop White Cabbage, Kou Shui Ji, Longevity Noodles: MICROWAVE Microwave on high for 2 minutes.
Moutai drunkard prawns: MICROWAVE Microwave on high for 1 minute.
Braised Pork Belly: MICROWAVE Microwave on high for 3 minutes.