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Published on : Wednesday, April 19, 2017
Tantalise your taste buds and embark on a sumptuous gastronomic journey as Executive Chinese Chef Cheng Hon Chau of Cherry Garden showcases monthly specialities featured in a la carte, lunch and dinner menus from April to June 2017.
For the month of April, Chef Cheng puts a creative spin on tradition and places the spotlight on wild mushrooms. He adds fresh matsutake to a hearty double-boiled chicken soup, served in a young coconut, for a touch of sweetness and textural contrast. A simple and delicious main not to be missed is his signature braised ee-fu noodles with conpoy and blazei mushrooms.
May will be a testament to Chef Cheng’s culinary finesse as he deftly showcases the
versatility of one of the cuisine’s most-loved ingredients – fish. A one-pot goodness is an
aromatic scallop fried rice studded with a delectable mix of braised-till- tender tiger garoupa, roasted pork, mushrooms and Chinese cabbage. Light yet tasty to the palate is a zucchini soup brimming with delicate fish, silky tofu and crunchy silver sprouts.
Finally, marvel at how organic vegetables can either complement or be a highlight in
Cantonese dishes. Dim sum trilogy comprises of steamed xiao long bao, steamed prawn
dumpling, and a crystal dumpling stuffed with assorted vegetables enveloped in a semi-
translucent skin. Perfect for a meal on its own is fried jasmine rice topped with wok-fried
succulent prawns, minced chicken and organic corn that enlivens the savoury dish with its
bursts of natural juiciness.
Available daily from Monday to Friday, the Cherry Garden five-course set lunch menu is
priced at SGD 68 per person. A la carte orders of the monthly specials are also available daily during lunch and dinner.
Source:- Mandarin Oriental
Tags: Mandarin Oriental