This Chinese New Year, dine on restaurant food at home without jostling with the crowdsThese days, there is no need to head to restaurants to dine on top-quality festive restaurant fare.儲存 Have it in the comfort of your own home instead.Hotels and restaurants are offering endless options to cater to those who want just a few dishes to supplement a home-cooked meal, and others who plan to dine at home in style with multiple courses.No longer are Chinese New Year takeaways limited to just yusheng, pencai and various snacks and goodies.Popular Chinese restaurants such as Majestic Restaurant in Bukit Pasoh, Summer Pavilion at The Ritz-Carlton Millenia Singapore, and Xi Yan Private Dining in Craig Road, are offering dishes that range from roast duck marinated with dang gui and Chinese herbs to stewed pork trotters with black pepper sauce, and braised ee fu noodles to kaffir lime-leaf roast chicken.The number of takeaway items sold has also been increasing over the last five years. a check with 20 restaurants and restaurant groups shows.Pu Tien, a Chinese restaurant chain with eight outlets islandwide, for example, sold 1,300 pencai and more than 2,000 servings of yusheng for takeaway last year, and expects a 40 to 50 per cent increase in sales this year, its brand vice-president Sebastian Lim says.Restaurateurs attribute the increase to more families opting for convenience over cooking during Chinese New Year.And to make their offerings more enticing, restaurants and hotels add new items to their spread each year.This year, for instance, the chefs at Szechuan Court at Fairmont Singapore have created a special green tea nian gao.Non-Chinese restaurants such as Bar-roque Grill in Tanjong Pagar and Cocotte at the Wanderlust Hotel in Little India, are also getting into the act, offering interesting takes on traditional festive dishes.Bar-roque Grill has a suckling pig stuffed with French chestnuts, mushrooms and pistachios ($398), while Cocotte is serving a yusheng with pickled pear, grapefruit and Quatre Epices - a French blend of ground pepper, ginger, cloves and nutmeg - in place of five-spice powder.On the decision to offer a dish for the New Year, a spokesman for Cocotte says: "Over the past few years, we have received numerous queries from our regular diners asking if they could take a yusheng to the restaurant during Chinese New Year."Creating a traditional yusheng with a French twist not only allows our guests to bask in the festivities, but also lets them enjoy a seamless dining experience as our new creation complements our other dishes."Prices, however, have also been increasing by between 2 and 5 per cent each year, over the last five years.Restaurateurs attribute this to inflation, high operating and manpower costs and the rising cost of premium ingredients.rltan@sph.com.sgWith additional reporting by Eunice QuekPERANAKANVIOLET OON'S KITCHENWhat: Restaurateur and cookbook author Violet Oon is offering a spread of delights from savoury dishes to cookies and jams.Order dishes such as a Nonya yusheng that includes ingredients such as kaffir lime leaves, pink ginger flower and green mango, among other items ($48 for a small serving, $88 for a large one); Nonya Mah Mee ($85); Babi Chin ($85); Sambal Udang ($98); and Hakka Abacus Seeds made with yam ($85).Where: 881 Bukit Timah RoadWhen: Now until Feb 16. Orders for the eve and on the second day must be collected by 5pm. It is closed on the first day of Chinese New Year. Orders must be made four days in advance. Takeaways are available for collection daily.Info: Call 8533-1122 or e-mail catering@violetoonskitchen.com. Go to .violetoonskitchen.comPERAMAKANWhat: Dishes available for takeaway include fish maw soup and bakwan kepiting (from $6 a serving), beef rendang ($18) and Nonya chap chye ($12). Other must-orders include nasi ulam ($22), roast ayam sio ($16) and its signature durian pengat ($6) for dessert.Where: Keppel Club, Bukit Chermin Road, Level 3When: 11.30am to 3pm, 6 to 10pm, daily. The Chinese New Year a la carte menu is available from Jan 29 to Feb 6. The speciality menu is available from Jan 29 to Feb 14. The restaurant is closed for lunch on the eve, and all day on the first day. It is open for dinner on the eve, and resumes business from the second day. Place orders at least a day in advance.Info: Call 6377-2829TRUE BLUE CUISINEWhat: Almost everything on the menu is available for takeaway, but traditional Chinese New Year dishes here include curry fish head ($60 for a whole head), ngoh hiang ($15), udang kuah nanas, or prawns in a tangy pineapple gravy ($22), achar ($25), ayam buah keluak ($24) and bakwan kepiting, a soup with balls made of prawn and crabmeat, and minced pork ($10 a serving).Where: 47/49 Armenian StreetWhen: Available from now until Jan 29, and from Feb 2 until the end of Chinese New Year. Closed on the eve and first day. Place orders at least one day in advance. Food should be collected during the restaurant's operating hours, from 11.30am to 2.30pm, 5.30 to 9.30pm, daily.Info: Call 6440-0449 or go to .truebluecuisine.comINDOCAFEWhat: The restaurant is offering Nonya-style pencai ($238) and yusheng ($68 without abalone and $88 with abalone).Where: 35 Scotts RoadWhen: From now until Feb 18. Orders should be made at least a day in advance, but same-day orders can be accommodated if placed in the morning for an evening pick up.Info: Call 6733-2656 or e-mail enquiry@thehouseofindocafe.comCHINESE RESTAURANTSPEACH BLOSSOMSWhat: Start the Chinese New Year on a healthier note with Peach Blossoms' Organic Fruits Yu Sheng. Ingredients include organic strawberry, mango, rock melon, papaya and kiwi fruit.It is priced from $68++ (four to six people) or $108++ for 10 people. Other takeaway items include Vegetarian Deluxe Treasure Pot ($288 for 10 people) with vegetarian abalone, bamboo pith, elm fungus, bean curd skin, flower mushroom, and honshimeji mushroom; and Braised Buddha Jumps Over The Wall ($888 for 10 people) with eight-headed whole abalone, superior shark's fin, fish maw, sea cucumber and dried scallop.Where: Marina Mandarin Singapore, Level 5, 6 Raffles Boulevard, Marina SquareWhen: Until Feb 14, order three days in advance. Self-collection at Cafe Mocha (lobby level) from 7.30am to 7pm (weekdays) and 10am to 7pm (weekends). After 7pm, collect at Peach Blossoms. Arrange for delivery ($60 nett for delivery charge for each location, free for orders above $600)Info: Call 6845-1118 or e-mail peachblossoms.marina@meritushotels.comLI BAI CANTONESE RESTAURANTWhat: Li Bai's new takeaway item features a stewed Eight Treasures chicken with five-head abalone ($298) which has a roast chicken filled with eight treasures. The stewed ingredients include lotus seeds, sea cucumber, pork and chestnut. Other items include Double Treasures Fortune Pot and salmon lo hei platter (small) at $388 for both dishes which come together.Where: Sheraton Towers Singapore, 37 Scotts RoadWhen: Until Feb 14, order three days in advanceInfo: Call 6839-5623SUMMER PAVILIONWhat: Take the hassle out of preparing a meal with Summer Pavilion's takeaway menu. Dishes include salmon yusheng ($65 or $130), stewed pork trotter with black pepper sauce ($32 or $64), sauteed scallops with seasonal vegetable ($45 or $90), braised ee fu noodles with mini lobster meat ($32 or $64).Where: The Ritz-Carlton Millenia Singapore, 7 Raffles AvenueWhen: Until Feb 14, order three days in advanceInfo: Call 6434-5286SZECHUAN COURTWhat: Three signature takeaways for the Chinese New Year, the Ultimate Success Yu Sheng ($228++ for 10 to 12 people), Szechuan Court's Prosperity Pot (from $418++) as well as the green tea nian gao ($12++).Where: Fairmont Singapore, Level 3, 80 Bras Basah RoadWhen: Until Feb 14, order three days in advanceInfo: Call 6431-6156 or e-mail dining.singapore@fairmont.comPEONY JADEWhat: A slew of new items for takeaway are available at Peony Jade. They include a premium whole abalone treasures poon choy, Golden Suckling Pig Stuffed with glutinous rice ($8.88 a piece, with a minimum order of six pieces, or $238.88 for about 5kg), Prosperity Truffle Roasted Chicken ($38.88 for half and $68.88 for whole) and Hong Kong Roasted Goose Sealed With Chef's Special Fa Cai Broth ($98.88 for half and $188.88 for whole). For dessert, order the eight "wealth horses" which are horse-shaped Sea Birdnest Glutinous Rice Cakes ($118.88).Where: Two outlets at Keppel Club or Clarke QuayWhen: Until Feb 14, order a day in advanceInfo: Call 6276-9138 (Keppel Club) or 6338-0305 (Clarke Quay)SI CHUAN DOU HUAWhat: Welcome the Chinese New Year with festive dishes such as braised pork knuckle with red dates, water chestnuts and Chinese wine ($48), or black truffle yusheng with fresh turbot ($98 or $158).Specially created set menus ($380 for four to six people and $580 for eight to 10 persons) include a Prosperity Ikan Parang Yusheng, pencai, fried rice with waxed meat and nian gao with glutinous pearls.Where: Three outlets at Parkroyal on Beach Road, Parkroyal on Kitchener Road, and Top of UOB PlazaWhen: Until Feb 14, order three days in advanceInfo: Call 6505-5722 (Beach Road), 6428-3170 (Kitchener Road) and 6535-6006 (UOB)MAJESTIC RESTAURANTWhat: Feast on Majestic's treasures claypot set, which includes highlights such as roasted duck marinated with dang gui and Chinese herbs, layered mao shan wang durian nian gao, and the highlight claypot with ingredients such as whole abalone, fish maw, sea cucumber and dried scallops.Where: New Majestic Hotel, 31-37 Bukit Pasoh RoadWhen: Until Feb 14, order one day in advance. Collection from noon to 2pm, 6.30 to 8pm, except for Chinese New Year's Eve, collection time is from 11am to 4pmInfo: Call 6511-4718 or e-mail restaurant@newmajestichotel.comPU TIENWhat: Do not fret over your Chinese New Year meals, order Pu Tien's takeaway items instead. The Pot of Goodies (pencai), available in Traditional ($228+ for six persons, $368+ for 10) and Abalone ($288+ for six persons, $468+ for 10) versions, features sea cucumber, fish maw, Pu Tien dried clams, pork tendons, roast pork, and Japanese flower mushrooms, all simmered in stock for eight hours.In addition, th迷你倉 restaurant's New Year set menus for two to 10 diners (from $98+ onwards) are also available for takeaway, featuring signature dishes such as stir-fried yam, deep-fried pig trotters with salt and pepper, longevity noodles, and glutinous rice balls in peanut soup.Where: All Pu Tien outlets including Marina Square, 6 Raffles Boulevard, 02-205, tel: 6336-4068; Jurong Point, 1 Jurong West Central 2, 02-34, tel: 6795-2338; and nex, 23 Serangoon Central, 02-18/19, tel: 6634-7833When: Until Feb 14, order three days in advanceInfo: Go to .putien.comTHE SEAFOOD INTERNATIONAL MARKET AND RESTAURANTWhat: Its takeaway pencai is packed with premium ingredients such as Australian abalone, fresh scallops and dried oysters. It is priced at $228+ (four to five people) or $398+ (eight to 10 people). Both come with complimentary yusheng, Sea Treasure Fried Rice and traditional nian gao. A 50 per cent deposit is required for this pen cai takeaway special.Where: 902 East Coast Parkway, Block A 01-01, Big SplashWhen: Until Feb 14, self-collection at the restaurantInfo: Call 6345-1211/1212PARADISE GROUPWhat: Festive takeaways include sumptuous classics such as the Paradise Treasure Pot ($238+ for up to five people, $428+ for up to 10 people); Golden Herbal Chicken ($28.80+) braised in herbs such as ginseng and wolfberries; Fortune Lotus Leaf Glutinous Rice with Waxed Meat ($20.80+) with waxed Chinese sausage, mushrooms and shrimps cooked in glutinous rice.When: Until Feb 13, self-collection at selected outlets from tomorrow to Feb 14, 3 to 8pm. Collection on Chinese New Year's Eve from noon to 4.30pm.Info: For the list of outlets for self- collection and to order online, go to .paradisegroup.com.sgHAI TIEN LOWhat: Hai Tien Lo specialities include roasted pipa duck in barbecue sauce ($72+), barbecue crispy suckling pig ($288+), yusheng (from $38+) with a wide variety of seafood, and a Traditional Treasure Pot (from $368+).For a full meal, order the Traditional Treasure set comprising yusheng, stewed chicken with eight treasures and lotus seeds, and a Treasure Pot (from $428+, complimentary nian gao with every set).Pick up some Chinese New Year treats as well, such as pineapple tarts ($58+ for 32 pieces), or Premium X.O. Sauce ($28+ a bottle).Where: Hai Tien Lo (Level 3) and Pacific Marketplace (Level 1), Pan Pacific Singapore, 7 Raffles Boulevard, Marina SquareWhen: Tomorrow until Feb 14, order three days in advanceInfo: Call 6826-8240 or order online at .pacificmarketplace.sgXI YANWhat: Xi Yan's takeaway options include its Signature 3 Treasures Prosperity Yusheng (from Wednesday, $98 to $208) and dishes such as Xi Yan gourmet Hakka niang doufu in special broth ($60 or $108), crispy orange peel pork ribs ($60 or $98), stewed spareribs with Worcestershire sauce ($60 or $98) and kaffir leaf roast chicken ($78). Additional $35 to $50 a trip for delivery.Where: 38A Craig RoadWhen: Until Feb 21, order two days in advance. Self-collection on Chinese New Year's Eve from 10.30am to 5pmInfo: Call 6220-3546PARK PALACEWhat: Park Palace has amped up its Auspicious Harvest Pen Cai by adding pig trotters. The pot features other ingredients such as sliced abalone, sea cucumber, roasted duck, roasted pork belly and lotus root. It is priced at $298 nett (for six people), $488 nett (for 10 people). Other highlights include Park Palace Imperial Whole Suckling Pig ($255 nett).Where: Grand Park City Hall, 10 Coleman StreetWhen: Until Feb 14, order three days in advanceInfo: Call 6432-5543 or e-mail parkpalace.gpch@parkhotelgroup.comJIANG NAN CHUNWhat: Order the classic favourites such as salmon yusheng (from $68+) and pencai (from $348+) for your Chinese New Year gatherings. In addition, you can get hampers (from $328+) filled with pastries, nuts and nian gao for a festive gift.Where: Four Seasons Hotel, 190 Orchard BoulevardWhen: Until Feb 14, order three days in advanceInfo: Call 6831-7220 or e-mail jnc.sin@fourseasons.comTUNGLOKWhat: Pick up the TungLok Take-Home Feast (from $218 for six people) which comprises a Treasure Bowl (pencai), Majestic Harvest Salmon Yu Sheng, herbal chicken, fried glutinous rice with assorted preserved meat and nian gao. Three types of Treasure Bowls are available, including one for vegetarians.Where: All TungLok restaurants except TongLe Private Dining, Ruyi and Slapppy CakesWhen: Until Feb 14, order three days in advanceInfo: Call 9088-8088 or go to .tunglok.com for the menus and restaurant opening hoursOTHER OPTIONSFRENCHCOCOTTEWhat: Cocotte's French-style yusheng includes a mix of crispy beetroot strips, grapefruit, pear, fresh kumquat, ginger, hazelnut, pine nut, herbs and Quatre Epices, a blend of ground pepper, ginger, nutmeg and cloves.It is served with a honey and citrus dressing and a choice of salmon or poached lobster. Prices start at $48.Where: Wanderlust Hotel, lobby level, 2 Dickson RoadWhen: Available from now until Feb 14. Orders must be placed before 3pm, at least two working days in advance. The restaurant is closed from the eve to Feb 4. It reopens on Feb 5.Info: Call 6298-1188 or go to restaurantcocotte.com to order onlineBAR-ROQUE GRILLWhat: The French restaurant is doing its own take on yusheng with a French raw fish salad with salmon ($88), scallops, daikon and lotus root chips and a ginger sesame dressing.Other takeaway items include crispy pork belly ($158); and stuffed suckling pig with French chestnuts, mushrooms and pistachios ($398).Where: 165 Tanjong Pagar Road, 01-00 Amara HotelWhen: Orders must be made at least five days in advance, between now and Feb 9, for collection until Feb 14. The restaurant is open for business through the Chinese New Year holiday, between noon and 2.30pm, 6 to 10.30pm (Sundays to Fridays). It opens only for dinner on Saturdays, and is closed on Mondays.Info: Call 6444-9672 or go to .bar-roque.com.sg/JAPANESEYUSHENG SAKAE SUSHIWhat: The Japanese sushi chain is offering salmon yusheng in three sizes this year, served with an in-house dressing. Prices start at $28.88 for a small serving that serves two to three people.A sushi platter starts at $59.88.Where: 34 outlets islandwide including Junction 8 in Bishan; Square 2 in Novena and Lot One in Choa Chu KangWhen: Available at all Sakae Sushi outlets, from now until Feb 14Info: Order at any Sakae sushi outlet or online at sakaedelivery.comOCEANS OF SEAFOODWhat: The sushi eatery and seafood shop has Japanese-inspired yusheng platters for takeaway ($168, serves six to eight).Boston lobster, scallop, amberjack, salmon and tobiko are the seafood choices, and aside from the usual radish and carrot, its yusheng also includes wakame, chestnuts, dried cranberries, lemon and capsicum. The dressing is soy-based with a dash of sesame and is slightly spicy.Where: PasarBella at The Grandstand, 200 Turf Club Road, 02-K2-11When: Available from Wednesday to the last day of Chinese New Year, 10am to 9.30pm. Closed on the first and second days of Chinese New Year. The shop closes at 3pm on the eve. Orders made on the spot will take about 20 minutes.Info: Call 6466-1005 or go to .oceansofseafood.com.sgRAW MEATS FOR STEAMBOATJAMES' BUTCHERY & COWhat: The butchery has four sets with pork and beef sliced thinly for shabu shabu or reunion steamboats at home. Platters are priced between $88 and $388 each, and include various amounts of Australian pork collar, US Prime Angus cube roll or strip loin, Australian wagyu with a marbling score of eight to nine, and Japanese wagyu - either Miyazaki strip loin or Kagoshima cube roll.Where: PasarBella, The GrandStand, 200 Turf Club Road, 02-K22-25When: 9.30am to 9pm, daily. The shop closes at 3pm on the eve, and is closed for the first and second days of Chinese New Year. Pre-orders are recommended, although not necessary.Info: Call 6465-5886SWISS BUTCHERYWhat: The takeaway set includes 500g of Iberico pork collar, 500g wagyu striploin, 500g of Angus ribeye, all thinly sliced for shabu shabu or steamboat, and 400g of Hokkaido scallops and four Alaskan King crab legs.Where: Two outlets - 30/32 Greenwood Avenue; and 56 Tanglin Road, 01-02, Tanglin Post OfficeWhen: Greenwood Avenue: 9.30am to 7pm, daily. It closes at 4pm on the eve, and is closed on the first day. It reopens from the second day. Tanglin Post Office: 9am to 9pm, daily. It closes at 4pm on the eve, and at 5pm on the first day. The set is available from now until the end of Chinese New Year. Orders must be placed at least two days in advance.Info: Call 6468-7588 (Greenwood Avenue) or call 6235-8080 (Tanglin)CAKES AND GOODIEBAKERZINWhat: Bakerzin's new range of cookies this year includes pistachio and cranberry chocolate chip, yuzu macadamia, sesame, and cashew cookies. Prices start at $23.80 for a box of 30 individually wrapped pieces. Also try its Yuzu Yuan Bao Pineapple Tart ($26.80 for a box of 20 pieces).Where: All nine Bakerzin outlets including Paragon, VivoCity and Jurong PointWhen: Until Feb 14, free delivery for purchases above $100; no delivery from Jan 30 to Feb 3, delivery resumes on Feb 4.Info: Order online at .bakerzin.comGOURMET CAROUSELWhat: Instead of the usual pineapple tarts, opt for Gourmet Carousel's pineapple galette ($52).Other festive delights include mandarin orange macarons (from $2.40 a piece), and longan and wolfberry cupcakes ($6 a piece).There are also yusheng sets (from $58) for takeaway too.Where: Royal Plaza On Scotts, 25 Scotts RoadWhen: Until Feb 14, order three days in advance, last order date is Feb 12 at noonInfo: Call 6589-7788 or e-mail gourmet@royalplaza.com.sgGOODWOOD PARK HOTELWhat: New festive items at the hotel's Deli include auspicious desserts such as Fortune of Gold which is a passionfruit and apricot pound cake topped with eight gold ingots crafted with white chocolate and icing, as well as eight chocolate gold coins; and Lucky Orange Delight shaped like a giant Mandarin orange and coated with white chocolate and icing. There are eight petite mandarin oranges made from dark chocolate encased inside. Both 1kg cakes are priced at $80.Where: Goodwood Park Hotel Deli, 22 Scotts RoadWhen: Until Feb 14, order three working days in advance. Last order date is Feb 11 at noonInfo: Call 6730-1786儲存倉
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