Cherry Garden at Mandarin Oriental Singapore hosted an exclusive three-day event from 1 to 3 August featuring the culinary mastery of Two Michelin Star Chef Fei from Jiang by Chef Fei of Mandarin Oriental Guangzhou.
Chef Fei presented his innovative Teochew-Cantonese cuisine where guests indulged in a five-course lunch tasting menu priced at SGD 128++ per person or an eight-course dinner tasting menu at SGD 198++ per person.
Diners started with Chef Fei’s signature Marinated Celtuce with Pickles, a refreshing appetizer that sets the tone and relished the delicate umami flavor of Canadian Geoduck with Seaweed broth, a unique ingredient masterfully presented in varied styles.
The Steamed Yellow Croaker takes center stage, blending the savory taste of turnip, a key element in Teochew cuisine, with the rich flavor of fermented soybeans, paying homage to Cantonese traditions. The meal is concluded with the nourishing Double-boiled Silver Fungus, served chilled with a hint of citrus.
Featured here is the lunch menu which consists of the below
Appetiser 前菜
Pickled marinated celtuce 冰爽泡青笋
Cold marinated sliced sea whelk 鲜拌海螺片
Fermented sweet and sour pork 糖醋香酥肉
Soup 汤品
Canadian geoduck with seaweed 头水紫菜冲浪加拿大象拔蚌
Main Course 主菜
Steamed yellow croaker with turnip, fermented soybean and orange peel
陈皮豉蒜菜脯酱蒸东海黄鱼
.
Dim Sum 点心
‘Har Gau’ steamed shrimp dumpling 岭南虾饺皇
Steamed pork and mushroom dumpling 水晶潮州粉果
Black truffle and cucumber puff 黑松露青瓜酥
Dessert 甜品
Chilled double-boiled silver fungus with citrus 冰花柠香炖金银耳羹
🏢 5 Raffles Avenue Singapore 039797