发财 6-Course CNY Feastbox (Vegetarian) by Chef KT Yeo (serves 4, 6, and 10 persons)
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*CNY Eve 11 February 2021: last delivery is at 5pm to 6pm*
6 Course Meal
Celebrate this Chinese New Year with Esseplore! With Executive Chef KT Yeo's curated Chinese feasts featuring his delicious vegetarian signature dishes. It's the perfect vegetarian feast with a traditional twist for the festive season. 10% OFF EARLY BIRD EXTENDED TILL 24TH JAN (Promocode: 10% - CNY10)
APPETISER Chef KT Yeo's Signature 1: Vegetarian Truffle Prosperity Lo-Hei (双喜捞起) A Chinese New Year must-have, Yusheng is a prosperity-bringing dish, handcrafted premium shredded vegetables and topped with black winter truffle slices.
MAIN Chef KT Yeo's Signature 2 : Sichuan Tofu Soft tofu cooked with eggs in red homemade chilli oil, toasted sesame seeds, crushed roasted peanuts and fresh Sichuan peppercorn. *no onions and garlic are used*
Buddha's Delight - Lo Han Zai 罗汉斋 (Vegetable Stew) Chef KT Yeo's special twist on vegetable stew, traditionally cooked with fermented bean curd and over 8 ingredients including Chinese mushroom, black fungus, dried lily buds & glass noodles.
Chinese Kai Lan with Shiitake Mushrooms (芥蓝炒香菇) Fresh Chinese kai lan and sliced shiitake mushrooms sauteed with Shaoxing wine, corn starch, and minced fresh ginger and garlic.
DESSERT Chef KT Yeo's Mother-in-Law's Peanut Dumplings(岳母花生圆) An heirloom recipe, passed down from Chef KT Yeo's mother-in-law, of tasty and juicy dumplings, coated with roasted peanuts and sesame seeds guaranteed to be a hit among both children and adults.
*Order at least 2 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Home Chef. Delivery fees are based on per pick up location.
Curated by Chef KT YEO
Known toEsseploreas the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooksCook Chinese with Chef KT, andCooking Classics Chinawhich won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head of Dining Services ofEsseplorewhere he meticulously handpicks Singapore's best home chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene.With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.