In a fitting tribute to the first animal of the Chinese zodiac, the Rat, Jade Restaurant at The Fullerton Hotel Singapore has lined up an ensemble of prosperous feasts from 6 January to 8 February 2020.

Executive Chef Leong Chee Yeng says, “I was inspired by the entrepreneurial and hardworking character of the Zodiac Rat, to incorporate auspicious messages of good fortune, abundance and longevity into each creation. These dishes have been carefully designed to suit both family reunions and business occasions, from an individual pen cai pot brimming with faithfully rendered ingredients to the Lunar New Year requisite, a fish dish to symbolise bounty.”

Taking pride of place is the Special Edition Gold Rush Salmon Yu Sheng, arrayed in the striking image of a rat treasuring a traditional gold coin, painstakingly crafted from white, green and pink radish strips. The perfectly balanced flavours include Champagne jelly accented with gold leaf, tangy sweet honey pineapple dressing, and cranberry cheese, a nod to the Zodiac Rat’s favourite snack which contributes a creamy, fruity complement to the fresh ingredients.

The Special Edition is priced at S$388++ and requires 3 days’ advance order. The regular Gold Rush Salmon Yu Sheng with Champagne Jelly, Olive Oil and Honey Pineapple Dressing is available in Small (S$78++ for 2 to 5 persons), Medium (S$118++ for 6 to 8 persons) and Large (S$138++ for 9 to 11 persons).

Appealing to modern taste buds are two creations served in individual, specialised vessels. The Mini Pot of Abundance (S$58++ per person) distills the pen cai experience into a generous serving for one diner. The traditionally styled pot contains braised abalone, fish maw, sea cucumber, stewed pork trotter, yam and specialty homemade deep-fried pork balls, meticulously folded to achieve its soft, smooth texture. A deluxe update on the ‘rat’s tail’ noodles is the Hot Stone Silver Needle Noodles with Truffle Meat Sauce (S$38++ per person). Chef Leong’s version combines both fresh truffle and truffle oil together with a flavourful pork braise that doesn’t overwhelm the delicacy of the flavours. Cheekily, the sighting of the ‘rat’s tail’ also signals the ending of the meal.
Seafood is a must at New Year, to signify abundance for the coming year. Full of Luck Deep-Fried Chilean Seabass (S$280++ for 8 to 10 persons, order 1 day in advance) with cherry tomato in peach sauce puts the chef’s knife work under the spotlight, showcasing the crisscrossed ‘scales’ of the fish alongside an edible ‘squirrel’s head’ fashioned of fish meat and fish scales. Wok-Fried Boston Lobster with Leek and Preserved Meat (S$88++ per lobster) is a proudly Cantonese creation incorporating the luxe flavours of waxed meat into the sauce, a true faithful ingredient of the Chinese New Year.
For more information and dining reservations at The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore, please contact Dining Reservations at (65) 6877 8911/8912 or email