金玉 Jade CNY 6-Course Feastbox 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
This Chinese New Year, indulge in a luxurious traditional feast by our Executive Chef KT Yeo! Enjoy delicious flavours with his signature CNY recipes, and invoke the season's blessings with your loved ones. 10% OFF EARLY BIRD EXTENDED TILL 24TH JAN (Promocode: 10% - CNY10).
APPETISER Chef KT Yeo's Signature 1 : Double Prosperity Lo-Hei (双喜捞起) A Chinese New Year must-have, Yusheng is a prosperity-bringing dish, handcrafted with double happiness using 'prosperity' abalone and 'fortune-bringing' smoked salmon topped with caviar and edible gold leaves.
MAIN Stir-Fried Blessings Glutinous Rice (生炒糯米) Sticky glutinous rice stir-fried with premium dried scallops, delicious Chinese sausages and dry-cured Chinese Jinhua ham.
Chef KT Yeo's Speciality Fragrant Sichuan Prawns (哈哈大笑) Succulent jumbo prawns with shell (for natural sweetness) pan-fried with a flavourful homemade sweet and savoury Sichuan sauce.
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.
Chef KT Yeo's Chinese Roast Pork (Sio Bak) Chef KT's dish is made of juicy and tender pork belly with crispy and crackling skin and mild sweetness.
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.