Grand Mercure Singapore Roxy is introducing a series of traditional takeaways and new additions by Head Chef Lester Wang and Head Chef Victor Lee for the Lunar New Year of the Rooster from 6 January 2017 to 12 February 2017.
The hotel is coming out with a wide selection of home-made takeaways at Jia Wei Chinese Restaurant, Level Two such as Head Chef Victor Lee’s signature Baked Pork Trotter in Golden Ingot, which must be ordered one day in advance. Comprising of a mixture of ingredients such as pork trotter, Eight-Head Abalone, Conpoy and Sea Moss, they are enclosed within a golden ingot-shaped salted crust and baked to preserve the natural flavours of each ingredient. Do not miss his variation of Fortune Pot “Pen Cai” and Buddha Jumps Over the Wall that are traditional favourites during the Lunar New Year.
Customized set menus by Head Chef Victor Lee are also available for your reunion dinner gatherings booking from $298.00 per table of four persons. Diners can also customize their own meal through the dedicated Lunar New Year A La Carte set menu, which has over 20 dishes to choose from.
The hotel is also hosting a Lunar New Year buffet over at the newly refurbished Feast@East Buffet Restaurant, Level Three where diners can expect to enjoy a mixture of authentic Lunar New Year dishes and Western favourites with special prices for Senior and Pioneer Citizens. Grand Mercure Singapore Roxy is showcasing handmade Lunar New Year cookies and pastries at Wave Café.
Besides the ever-popular Pineapple Tarts, Lemongrass Cookies and Fragrance Honey Bee Hive, do not miss new creations that include Nutty Sliced Cookies, Durian Chiffon Cake and Chempedak Pound Cake for your Lunar New Year cookies and pastries at Wave Café.
For more information, visit grandmercureroxy.com.sg
