The Reunion Dinner is the most important part of any celebration, and nothing is more gourmet than an Esseplore feast.
All dishes in this traditional Chinese menu have been prepared with the purpose of blessings, happiness, & prosperity. It showcases recipes that tantalise the most sophisticated taste buds and will be loved by the young and elderly.
MAINS Chicken Abalone Soup (传统中式鸡鲍汤) A luxurious soup boiled over 8 hours with hormone-free chicken and premium fresh abalones. This umami-rich recipe is packed with the natural seafood flavour of the abalone and the tenderness of the chicken.
Lotus Leaf Glutinous Rice with Dried Scallops (荷香瑶柱糯米饭) Sticky glutinous rice is stir-fried with premium dried scallops and fresh shiitake mushrooms, steamed to perfection with fresh lotus leaves.
Braised Mushrooms with Nai Bai (香菇扒奶白) This is a popular and traditional Chinese vegetable dish that makes for a delicious side dish. It is made with locally sourced and farmed Nai Bai(milk cabbage) and fragrant braised dried Japanese shiitake mushrooms.
Ha Lok (干煎虾碌) This classic Cantonese dry fry prawns dish has lots of umami and uses locally sourced fresh jumbo prawns. These shelled prawns are marinated in the Chef's secret sweet & sour sauce blend and wok-fried till perfectly cooked with a crunchy texture.
Special Peach Gum Dessert with Chinese Red Dates & Longan (桃胶红枣龙眼甜汤) This refreshing Chinese dessert is perfect to end your traditional feast. Made with Chinese peach gum, Chinese red dates, and longan, this sweet dish is slowly simmered until it becomes soft & jelly-like.
*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 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 Culinary Innovation and Operations at Esseplore,where he meticulously handpicks Singapore's best 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.