Gourmet Chinese New Year Buffet

Buffet
/
4 courses
/
$ 141.00
/
19+ people

Gourmet Chinese New Year Buffet Menu by Chef Benson Tong | Clubvivre

CANAPES

JELLO

Sakura chicken leg, goji berries, Chinese herb stock jelly

LOBSTER

Lobster tail meat, rock melon, Japanese mayonnaise

MOCK SHARK FIN

Mock shark's fin with egg crumble

MAINS

CHILI CRAB

Crab meat, chilli crab sauce, baked chinese bun

MUSHROOMS(V)

Braised shiitake mushrooms, with black moss and broccoli

NOODLE(V)

Yee fu noodle, truffle oil, golden chive

DESSERT

BIRDS NEST

Birds nest with almond jelly tartlet

MANGO POMELO

Fresh mango, mango mousse, fresh pomelo

LO HEI

Lo Hei

Chef Clubvivre Team's reviews

John Seetoh

I was very impressed with Chef Genevieve's food, she was very punctual, meticulously prepare her food and delivered great flavour and food presentation. The miso glazed beef was absolutely tasty and my wife and I enjoyed it very much. We highly recommend Chef Genevieve for lovers of French cuisine.

Lim Wei Ming

I booked my condo bbq pit for a casual gathering with my family and friends. It was my first time trying a Caribbean BBQ and Chef Hasan's food was very good. I like that set-up was prompt and the service team were independent and meticulous. Looking forward to trying the service again.

Ling Wei Kong

The BBQ was great. Chef Rinat did a fantastic job! The meat was brilliantly done! He brought some great flavour and personal touch from his hometown and we all loved it! All my guest were amazed by the food and asked me for the details! The fruit was cut and presented nicely. I will definitely have Chef Rinat over again when I have the BBQ party next time!

Jan

The dinner was great! Everything went well. Compliments to the dedicated Chef Fabrizio who went to lengths to get 8 ducks to get enough fat to prepare duck confit for my guests. He woke up very early to prepare the ingredients and made sure everyone enjoyed. A very obliging and polite chef who has no airs. We enjoyed our wine and champagne session with him joining us at the end of dinner. He is someone who takes pride in cooking and is very humble when exchanging pointers on different styles of cooking. Truly commendable. On the hindsight, I should have discussed with him and changed the menu(to pasta etc)since the chef was different. To a menu more suited for him to cook.