食尚品味Gourmet Living

食尚品味Gourmet Living Gourmet Living 食尚品味

As we pass the plates and clink the glasses, this porchetta from Publico is making many rounds at our festive table so t...
18/12/2025

As we pass the plates and clink the glasses, this porchetta from Publico is making many rounds at our festive table so that all can enjoy its savoury, meaty crunch, made all so appetising with the vibrant, tangy chimichurri that cuts through the fatty richness of the pork belly.

The magic of Christmas lies not just in what’s served, but in who you share it with.

The alcoholic companions to a showcase of Cantonese and Hakka flavours in an “Ode To The South (南境颂味四手宴)” collaboration ...
05/12/2025

The alcoholic companions to a showcase of Cantonese and Hakka flavours in an “Ode To The South (南境颂味四手宴)” collaboration between Summer Palace’s (夏宫) executive chef Liu Ching Hai (刘青海) and executive chef Alan Gan (甘良城) of Wai King Kok (蔚景阁) at Waldorf Astoria Shanghai on the Bund (上海外滩华尔道夫酒店).

The non-alcoholic ones did not participate in the photo-taking session. To view the full ensemble, visit this link:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-dinner-set.pdf

Executive chef Alan Gan (甘良城) of Wai King Kok (蔚景阁) located at Waldorf Astoria Shanghai on the Bund (上海外滩华尔道夫酒店) firing ...
04/12/2025

Executive chef Alan Gan (甘良城) of Wai King Kok (蔚景阁) located at Waldorf Astoria Shanghai on the Bund (上海外滩华尔道夫酒店) firing up our appetite for his charcoal-grilled sea whelk (炭烧薄壳大响锣) in a special “An Ode To The South (南境颂味四手宴)” collaboration with Summer Palace’s (夏宫) executive chef Liu Ching Hai (刘青海) to showcase Cantonese and Hakka flavours for lunch and dinner at Summer Palace until Dec 5.

It’s hard to resist the smoky fragrance of this grilled shellfish where the charcoal heat has teased the butteriness out from its sweet, briny flesh, which is chewy, but in a pleasant way.

The fleshy whelk slices can be enjoyed with the shacha sauce (沙茶酱) on their left or the dried shrimp paste (虾米酱) on their right. However, we like them with the recommended glass of 2022 Silver Heights JiaYuan (家圜) Pinot Noir from China’s Ningxia (宁夏). The elegant red has a light body with gentle tannins. Its bright notes of raspberries cut through the whelk's richness and complement its texture fairly well. The wine’s hint of sweet spices also lends the mollusc a special edge.

This dish is available in the à la carte specialiities menu, which can viewed here:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-a-la-carte-specialties.pdf

Dishes from this collaboration can also be savoured in a six-course dinner or a five-course lunch, culminating in a special Wines of East Asia dinner on Dec 5.

For reservations, please call +65 6725 3288.

Set-lunch menu: https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-signature-lunch-set.pdf

Set-dinner menu:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-dinner-set.pdf

Wines of East Asia dinner menu:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-wines-of-east-asia-wine-dinner.pdf

An appetiser of foie gras with buttery Kaluga caviar (黑鱼子鹅肝蛋白) to start our special six-course dinner featuring clean, i...
04/12/2025

An appetiser of foie gras with buttery Kaluga caviar (黑鱼子鹅肝蛋白) to start our special six-course dinner featuring clean, ingredient-led flavours in a special “An Ode To The South (南境颂味四手宴)” collaboration between Summer Palace’s (夏宫) executive chef Liu Ching Hai (刘青海) and executive chef Alan Gan (甘良城) of Wai King Kok (蔚景阁) at Waldorf Astoria Shanghai on the Bund (上海外滩华尔道夫酒店).

This starter (one of four) is wonderfully paired with a glass of Your Story 2023, a white wine blend of Bacchus and Kerner grapes from Domaine Bless in Yoichi (余市町), Hokkaido, that offers a refreshing minerality and acidity, with notes of pear and citrus to accompany the creamy richness of the foie gras. The dishes and beverages pairings can be viewed at this link:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-dinner-set.pdf

Dishes from this collaboration, showcasing Cantonese and Hakka flavours, can also be savoured for lunch or as à la carte specialiities, culminating in a special Wines of East Asia dinner on Dec 5.

For reservations, please call +65 6725 3288.

Set-lunch menu: https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-signature-lunch-set.pdf

À la carte specialities menu:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-a-la-carte-specialties.pdf

Wines of East Asia dinner menu:https://conradsingaporeorchard.wordpress.com/wp-content/uploads/2025/11/menu-summer-palace-x-wai-king-kok-four-hands-series-wines-of-east-asia-wine-dinner.pdf

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163 Lorong 1 Toa Payoh #01-1004
Toa Payoh New Town
310163

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