Charmaine Lau: January 2016

Already planning on where to have your family dinner this Chinese New Year? Why not have it at Wo Peng? You have the Platinum Award Winner Hong Kong Chef, Julian Tam. If you need other reasons to why you should have it there, continue reading as I'm going to share with you this 8-course dinner we had the other day.

Prosperity Salmon Yu-Sheng with Crispy Fish Skin

A must have during Chinese New Year. Usually served as the appetizer due to its symbolism of 'good luck' for the new year so you can pretty much guess that we also shouted some 吉祥 words when we were having this,

Oh just for your information, the chef created a type of salmon that not only looks exactly like salmon but also taste like one. Yup you got that right, this is NOT the real salmon, so everyone can have it without any worries!

Double-boiled Superior Chicken Soup with Almond

Are you someone who is anti-shark fin soup? This may be just nice for you. Personally, I'm not a fan of soup like this since the taste of the almond was quite strong.

Sauteed "Peach Resin" with Egg White and Green Vegetables

For some reason, I quite like this dish. The green vegetables were cooked slightly longer I suppose since the texture was quite mushy but it's okay I'm not a fan of vegetables that are too hard anyway. The eggs were also cooked scrambled so yay to scramble egg lovers like me! This was the only dish that had no leftover on our table too since I had the last portion hehe.

Steamed Wild Cod Fish Fillet Accompanied Deep-fried Cod Fish Head and Fish Tail with Superior Soya Sauce in HK Style

I am a FISH LOVER so you can pretty much guess that this was my favourite dish that day. The fish was so fresh, the sauce was good as well, I don't think I can find any fault is this dish.

WOPENG "Poon Choy"

Braised Whole Abalone with Assorted Dried Seafood in Casserole

I guess this was everyone's favourite dish since my table were all so excited when this dish was presented.

Do you know that Poon Choy (also know as Poon Choi and Pen Cai) was first introduced during the late Song Dynasty, and served in large wooden washbasins for the royals? The founder of Singapore Pen Cai is chef Julian Tam. He is not only the one who brought Pen Cai to the Singapore Cuisine as a Festival New Year delicacy, he is also the first to introduce Pen Cai into a dish where this cantonese dish can be enjoyed daily.

Smoked and Roasted Duck with Camphor and Tea Leave

The roasted duck was delicious - succulent meat and crispy skin. I personally find that when having roasted duck, the skin is plays an important part for the overall taste. Thumbs up that the skin is crispy and that when I put the meat with the skin in my mouth, yum yum.