To welcome the Year of the Rat, Sofitel Singapore City Centre presents festive offerings to take away as well as set menus perfect for cherished reunions. Known for its exquisite duality of cuisine, Racines will be showcasing traditional Chinese delights prepared by Executive Chinese Chef Andrew Chong and his culinary brigade. At 1864, Head Mixologist Michael Mendoza has prepared commemorative cocktails to usher in the Lunar New Year.
Toss to good fortune with Racines’ duo of auspicious Yu Sheng. The Traditional Yu Sheng ($108+) features a harmonious dance of pickled chayote, cornichons and kohlrabi that coalesces with shredded celeriac, caviar lime and homemade cured trout. Meanwhile the Luxe Abalone Yu Sheng ($138+) brings a touch of opulence with generous helpings of premium sliced abalone. Diners may choose from three types of dressing to complete their Yu Sheng order: authentic plum dressing, a balanced variant infused with yuzu, and a sweet and spicy Thai-style oriental option. The Yu Sheng selection is available for both dine-in and takeaway at Racines.
Making its debut to Chef Andrew Chong’s repertoire of Lunar New Year delights this year is a glistening sharing portion of braised pork knuckle ($168+). Serving up to eight diners, it packs a punch with lip-smacking Chinese spices and is accompanied with sea cucumber, black moss and braised chestnuts.
Racines’ Pièce de Résistance for the festive season, Chef Andrew’s Signature Pen Cai (from $298+) makes its return. The seafood treasure pot is comprised of abalone, sea cucumber, king prawns, Hokkaido scallops, fried oysters, flower mushrooms, fish maw, roasted pork and roasted French duck breast on a bed of truffle-braised cabbage and black moss. Fragrant clay pot rice ($98+) completes the piping hot takeaway selection that is paired perfectly with Chef’s selection of waxed meats and Chinese sausages.
For dessert, take home a jar of Executive Pastry Chef Sam Leong’s best-selling Lunar New Year Pineapple Tarts with a choice of two flavours: subtly sweet and tangy Coconut Malibu or savoury and creamy Foie Gras.
CHINESE NEW YEAR TAKE-AWAY MENU
Online pre-orders from 26 Dec 2019
Collection at Racines from 6 Jan 2020 to 8 Feb 2020.
Collection Hours: 10:00am to 8:00pm
- TRADITIONAL YU SHENG WITH CURED TROUT
Dressing Choices: Authentic, Yuzu, Oriental
$108+ (Serves 8 to 10 Persons) - LUXE ABALONE YU SHENG
Dressing Choices: Authentic, Yuzu, Oriental
$138+ (Serves 8 to 10 Persons) - CHEF ANDREW CHONG’S SIGNATURE TRUFFLE-INFUSED SEAFOOD TREASURE POT “PEN CAI”
$298+ (Small – 6 to 8 Persons)
$488+ (Large – 8 to 10 Persons) - CHINESE-SPICED BRAISED PORK KNUCKLE WITH SEA CUCUMBER AND CHESTNUTS
$168+ (Serves 6 to 8 Persons) - CLAY POT RICE WITH SELECTION OF PREMIUM WAXED MEATS AND CHINESE SAUSAGE
$98+ (Serves 8 Persons) - LUNAR NEW YEAR TARTS
Filling Choices: Coconut Malibu, Foie Gras
$38+ (30 Pieces)
Racines will also be putting forth set menus available for lunch and dinner from 6 Jan 2020 to 8 Feb 2020 served alongside Racines’ Traditional Yu Sheng with homemade cured trout. Serving a minimum of two diners, the 4-course Prosperous Set Lunch ($68++ per person) includes fragrant rice topped with waxed meat.
For a truly abundant experience, diners may also upgrade their set lunch for an additional $30++ per person featuring succulent slow-cooked duck leg (top right) accompanied with savoury Chinese mushrooms and braised oysters. For dessert, diners are treated to a refreshing Osmanthus gelee with coconut sorbet.
CHINESE NEW YEAR SET LUNCH MENUS
Available from 6 Jan 2020 to 8 Feb 2020
Lunch Hours: 12:00pm to 3:30pm
Minimum of 2 Diners
- PROSPEROUS SET LUNCH (4-COURSES)
$68++ Per Person
Traditional Yu Sheng, Steamed Compressed Chicken with Prawn Mousse, Fragrant Rice with Chef’s Selection of Waxed Meats, Steamed Nian Gao with Glutinous Rice Balls and Azuki Bean Ice Cream - ABUNDANT SET LUNCH (4-COURSES)
$98++ Per Person
Traditional Yu Sheng, Slow-Cooked Duck Leg with Sea Cucumber, Fragrant Rice with Chef’s Selection of Waxed Meats and Seasonal Vegetables, Osmanthus Gelee with Coconut Sorbet
For enquiries, bookings and reservations please contact HA152@sofitel.com or call +65 6428 5000. Online bookings can be made on http://www.sofitel-singapore-citycentre.com/gastronomy/racines/
