Chinese New Year at Yì By Jereme Leung, Raffles

 

Celebrating Chinese Lunar New Year at Yì by Jereme Leung at Raffles Hotel in Singapore, one of the most influential master chefs in the modern Chinese culinary movement and offering the very best in contemporary Chinese fine-dining, we were delighted to celebrate the New Year with a curated festive menu crafted to welcome a prosperous Year of the Horse, created around the idea of reunion, abundance and welcoming a fresh new year together. Indulging in luxurious seasonal highlights such as Double-boiled Spiky Sea Cucumber Soup with Wild Termite Fungus, Sea Whelk and Hokkaido Conpoy, alongside exquisitely prepared seafood including Steamed Spotted Garoupa with Bamboo Shoot and Matsutake Mushroom, as part of the 'Prestige Menu' that we selected, we embarked on chef Leung's culinary exploration that awakened the appetite and the senses, bringing a refined, contemporary approach on single-source and seasonal ingredients. Upon entering Yi, diners are greeted by an otherworldly floral tunnel entitled 'Titled Pale Garden', a modern interpretation of a Chinese secret garden, inspired by the Chinese creation mythology of Pangu, the first living being and maker of heaven and earth, which also represents chef Lueng's cuisine and alludes to how Raffles Hotel, is the quintessential heritage building in Singapore, and world-renowned luxury institution.

Entrance to Yi by Jereme Leung at Raffles Hotel

Handcrafted white petals cascade overhead at Yi, inspired by the myth of Pangu, the restaurant entrance blends cloud-like fixtures that evoke the creation of Heaven and Earth

The sumptuous and refined interior of Yi by Jereme Leung

Our Lunar New Year Prosperous Set Menu at Yi

Bottle of Billecart-Salmon Signature Raffles Champagne

A sparkling way to celebrate the Lunar New Year in Singapore

The first course of the Prosperous Menu - Fortune Yu Sheng with Salmon Sashimi

and Crispy Fish Skin

Crispy Fish Skin is one of the ingredients 

Salmon Sashimi

Crackers, oil, spicy sauce and two packets of spices for the Fortune Yu Sheng

All of the ingredients are added together and then tossed very high in the air,

in fact the higher the toss, the more auspicious the New Year

The salad is all tossed and ready to be served

Very tasty indeed, and our first Fortune Yu Sheng for the Lunar New Year

Lovely porcelain cup of hot Green Tea

A bottle of Katsuyama Junmai Daiginjo DEN was special treat tonight,

celebrated as the pinnacle of traditional sake brewing

The Katsuyama Junmai Daiginjo was absolutely exceptional

Double-boiled Spiky Sea Cucumber Soup with Wild Termite Fungus, Sea Whelk and Hokkaido Conpoy

served in a lovely bowl over an open flame to keep the soup hot

Deep-Fried Marble Goby in sweet and sour sauce with 'Pipa' Fish Tofu and assorted fruit

"Gui Fei" Style Poached Chicken with fresh Cordyceps flower and Bok Choy

Unctuous Steamed Glutinous Rice with Abalone and Shiitake Mushroom

Double-Boiled Sweet Soup with Snow Lotus Seed, Red Dates, 

Peach Gum and Dried Longan

Deep-Fried "Nian Gao" with Purple Sweet Potato and Yam

Homemade 'Yuan Bao" Water Chestnut Cake with Goji Berry and fragrant grated lime

A handmade Chocolate Horse was in our Raffles suite when we arrived home 

from our Lunar New Year dinner

Handmade Koi chocolates were also in our suite,

was such a heartfelt gift from Raffles Hotel

www.yi-restaurant.com.sg

Atlantide: Refined Global Cuisine & Grilled Classics

 

Instantly recalling images of the sea in all her watery majesty, the Atlantides are the seven nymph daughters of Atlas. Creative muses known for their wisdom and beauty, the sisters were granted immortality in the form of stars and can be seen today in the constellation of Taurus. Pivotal to the Silver Nova dining experience, this elegant restaurant incorporates the best that the sea has to offer, for refined global fare and grilled classics take centre stage at Atlantide. Created to temper one's taste buds, luxurious dishes such as Crispy Filo Mushroom Tartlet, Grilled Lobster, Duck à L'Orange showcased alongside a dedicated menu of premium, cooked-to-order steaks including filet mignon, New York strip steak, fresh and succulent veal chops, and sophisticated desserts such as Rum Baba, Classic French Crème Caramel and Lemon Meringue Tart with zesty lemon curd in a thin, buttery pastry case. Dining at Atlantide for lovely dinners half a dozen times during our sensational 35-day cruise from Auckland to Singapore, Abhay, the maître d'hôtel, always greeted us personally and ensured that we were seated at a beautiful table each evening we dined at Atlantide. 

The classic fine dining restaurant of Atlantide

Royal Crab Salad appetizer

Prawn Tempura

Marinated Salmon with fresh herbs

Steak Tartare

Roasted Beet and Whipped Feta Salad with hazelnuts and crisp pappadam

Filo wrapped sautéed wild mushrooms with fresh truffles

Glass of Portuguese Albariño 

Luccarelli Primitivo from Puglia

Glass of Italian Primitivo

Roast Duck à l'Orange

Grilled Lobster Tail and grilled vegetables with Sauce Hollandaise

Grilled Filet of Beef with red wine reduction, grilled vegetables and pea purée

Classic Rum Baba soaked in rum and served with vanilla iced cream

Lemon-flavored Crème Caramel with vanilla bean sauce and tuille

Lemon Meringue Tart with zesty lemon curd in a thin, buttery pastry case

Strawberry Mousse Cake

Macchiato served with heart-shaped foam

Komodo Island UNESCO World Heritage Site

 

The volcanic island of Komodo Island was little known and the Komodo dragons were only a myth until the giant lizards were scientifically described in 1912. Extinct almost everywhere else, thousands of visitors from all over the world come to see the dragons in their natural habitat. Komodo National Park has been declared a UNESCO World Heritage Site and Biosphere Reserve. The Komodo dragon's great bulk and weight are its most unique characteristics, even hatchlings average 20 inches in length. The adult male can reach 10 feet and weigh up to 300 pounds, while although the female attains only two thirds of this size she can lay 30 eggs at a time. With their sea-like teeth, these fierce creatures are able to ip apart a deer, goat or wild pig. The dragons have an uncanny sense of smell, and are considered among the world's most intelligent reptiles. They are quite agile over short distances and can move swiftly the capture their prey. Understandably, independent exploration of the islands interior is strictly prohibited. 

Arriving at the island early in the morning, the islands verdant volcanic landscape with its clear blue waters was striking and a few local fishermen were already out in their rustic wooden longboats put-putting along in search of giant trevally, grouper, snapper, and yellowfin tuna, Mahi-Mahi, Wahoo, and Napoleon Wrasse. Komodo Island, particularly during the wet season which is when we were visiting, are renowned for its dramatic, vibrant green landscape that contrasts sharply with the turquoise waters and white pink sand beaches. While the archipelago is known for its arid, savanna during the dry season, the rainy season transforms the islands into lush, emerald-covered hills. Joining a small tour of Komodo, the day was humid as we set out for Komodo National Park in search of the iconic giant lizards.

Arriving at verdant and volcanic Komodo Island early in the morning, 

as viewed from our terrace aboard the Silver Nova

We set out for Komodo National Park in search of the iconic giant lizards

The Komodo National Park guide explaining that we must keep quiet 

and follow him single file through the afternoon

It's not unusual for Komodo dragons to eat their young, 

so often the babies will escape up palm trees to hide for years

The guide and myself getting way too close to a female Komodo dragon

chilling on the beach

Komodo National Park has been declared a UNESCO World Heritage Site and Biosphere Reserve, 

to protect the natural habitat of the endemic Komodo dragon

A small precious Komodo Island snail hanging from a branch,

not as exciting as the dragons but very beautiful nevertheless

The large green and white nuts are Kenari nuts, which grow on tall, wild trees due to the fertile volcanic soil, and are harvested after falling, with a buttery, almond-like taste

Vibrant yellow flowers hidden among the ferns

Our guide plucked this leaf from a tree and it smelled like lemongrass

Komodo dragon poo with it's tell-tale black and white hues,

which means a dragon has been around recently

Komodo dragons often lay their eggs in large, abandoned nesting mounds originally constructed by a type of bird known as the megapode, specifically the Orange-footed Scrubfowl

Our second guide explaining about the mounds

Young male Komodo Dragon raised his head and eyed us with a side glance

to see if we looked appetizing

Our third guide who is a native of Komoda Island, 

carried a stick to fend off dragons if they got too close

Sign to a restaurant that used to exist, but once swarmed by a dozen Komodo dragons

smelling the food, the staff and customers fled out the back, and it has been closed ever since 

Original Komodo Island pier not in use any more, except possibly by fishermen

Our Silver Nova viewed from the beach in the harbour of Komodo Island

Traditional Komodo Island colourful fishing boats

Boys on the pier selling wood carvings of Komodo dragons and abalone bowls

Our launch arriving to transport us all back to the ship

www.komodonationalpark.org