Once I visited Hong Kong through the Chinese language New Yr interval previously, I’d see many Chinese language eating places touting their pencai or poon choy, as they name it in Cantonese, on the entrance. Virtually all of those treasure pots would boast an entire fried fish stretched throughout the highest, snatching the eye from the abalone and Chinese language mushrooms.
Why don’t eating places in Singapore have that, I’d surprise. In spite of everything, fish is a well-liked ingredient throughout this era because the Chinese language phrase for it’s a homonym for abundance. I reckon maybe it’s as a result of all these bones would get in the way in which of having fun with the pencai.
That will not be an issue with the Abundance Pen Cai ($498.80, serves eight folks) from Shangri-La Singapore, which comes with an entire dace fish. That’s as a result of the fish is deboned and its meat stuffed again earlier than it’s pan-fried. It appears intact, together with its head and tail, however you should not have to fret concerning the bones.
The pencai is curated by government Chinese language chef Daniel Cheung, who moved right here from Hong Kong greater than six months in the past to helm the kitchen at Shang Palace.
In addition to the dace, the pot additionally holds components like abalone, fried fish maw, sea cucumber, pork knuckle, goose internet, roast pork, and candy and bitter pan-fried prawn, amongst others.
The place: Shangri-La Singapore, 22 Orange Grove Street
MRT: Orchard
When: Until Feb 5
Data: Go to bit.ly/shangrilacny23 or name 6213-4511
