Prosperity Smoked Salmon Yusheng with a choice of Abalone or Crispy Fish Skin
Celebrate the time-honoured tradition of tossing to wealth and abundance with Ya Ge’s Prosperity Smoked Salmon Yu Sheng which comes with either Abalone or Crispy Fish Skin; each portion is crowned with a bevy of bunny puddings made of mango and milk. The lineup of ingredients is an auspiciously stellar cast consisting of fresh fruits and vegetables such as julienned strawberries, jackfruit, carrots, lotus roots, radish and adorned with edible flowers. In keeping with the refreshing quality of this wholesome, fruit-forward salad, Ya Ge has created an antioxidant-rich roselle and hawthorn dressing that will provide a delicious tang to each bite.
Ya Ge Fortune Pot (Pen Cai)
Southern Song specialty pen cai takes on luxe proportions in Ya Ge’s rendition in the Year of the Rabbit. The masterfully-crafted dish is brimming with over 18 premium ingredients featuring the likes of 10-head abalone, fish maw, conpoy, sea cucumber, pork trotters braised in a gravy reduced from abalones. Surprise your palate as you journey through the many layers of ingredients in this collagen bomb.
Double-boiled Chicken Soup with Morel Mushrooms, Dendrobium Stem, Conpoy, Fresh Chinese Yam and Wolfberries
Given Cantonese cuisine’s importance to the Chinese culinary tradition, Ya Ge was inspired to concoct two, slow-cooked double-boiled soups steeped in nutrition and flavour. The former is where pork ribs find matrimonial bliss with starfruits and winter wheat in a soup with clean, complex flavours. The latter, on the other hand, combines the qualities of ingredients such as chicken, morel mushrooms, dendrobium stems to yield a delicious soup that will feel like a warm hug.
Steamed Fragrant Lotus Leaves Chicken with Pork Belly, Assorted Mushrooms, Chestnuts, Red Dates and Wolfberries
There is more than one dish vying for centre stage at festive celebrations this season. Ya Ge’s new culinary creation is a chicken loaded up with a quartet of mushrooms – morel, honshimeiji, shiitake and himematsutake – pork belly, cloud fungus, chestnuts and more. Wrapped in lotus leaves, the fowl is encased in a salt dome and then oven baked. The beauty of this moreish specialty is that the ingredients gel harmoniously together in an abalone sauce flavoured with chicken, amongst other secret elements the chef is too shy to disclose. Get your cameras ready as our server cracks open the salt dome to unveil an ensemble steeped in the fragrance of lotus leaves and waiting to be savoured.
Steamed Lotus Leaves Rice with Smoked Duck and Abalone Sauce
Ya Ge has pulled out all the stops to deliver a grand gourmet affair and it is fitting to end the meal on an auspicious note with this understated gem of a dish. Ingredients such as diced chicken and smoked duck are sauteed separately before everything comes together in a big fry, doused in abalone sauce; the finishing touch is fifteen minutes of steaming which imparts the lotus leaves’ scent into the dish.
Festive Menus – Dine In
Spring is in the hare! Ya Ge invites guests to attend heart-warming family reunions and indulge in specially-curated 6- and 8-course menus at $78++ per person and $398++ for 5 persons respectively. The lavish Opulence Set Menu (8-course) and New Beginnings Set Menu (6-course) is specially designed for bigger groups of 10 persons and above; guests may also opt to dine in the comfort of one of 2 new private dining rooms. Vegetarians are catered for with our 6-course menus at $48++ per person.
Each set menu comes with Chinese tea, a pair of Mandarin oranges and a deck of hongbaos per table. For guests enjoying either the Opulence or New Beginnings set menu, they will receive a complimentary bottle of either red or white wine per table. Ya Ge’s hongbaos come in the signature celadon colour this year, complemented by flowers and kois in auspicious touches of orange and red.
Kickstart the celebratory meals starting from 12 December 2022 until 5 February 2023.
Bountiful Takeaways & Gifts
Cheers to the arrival of spring with Ya Ge’s handcrafted festive goodies that are perfect for entertaining at home or as gifts for family, friends and business associates.
I recently had the pleasure of trying Ya Ge’s Steamed Radish Cake with Conpoy and Chinese Sausage, and it was an incredible culinary experience. The savory and umami-laden flavors of the dried shrimps blended perfectly with the radish cake, creating a deliciously satisfying dish. The Chinese sausage added a nice touch of sweetness to the dish, making it a perfect balance of flavors.
In addition to its delicious taste, Ya Ge’s gula melaka Golden Ingot Nian Gao also impressed me with its symbolism and presentation. The golden ingot is a symbol of wealth formation, and Ya Ge’s version lives up to the symbolism with its delicious flavor. The delectable collection of goodies is presented in an elegant midnight blue box, beautifully embellished with Ya Ge’s logo in gold and comes in a celadon-colored paperbag, making it an ideal gift for any occasion.
Overall, I highly recommend Ya Ge’s Steamed Radish Cake with Conpoy and Chinese Sausage and Gula Melaka Golden Ingot Nian Gao for anyone looking for a delicious and memorable culinary experience. The flavors are well-balanced, the presentation is elegant and the symbolism is perfect for any occasion.
Elevate your dining experience with a lavish and prosperous spread in the comfort of your own home with Steamed Fragrant Lotus Leaves Chicken with Pork Belly, Assorted Mushrooms, Chestnuts, Red Dates and Wolfberries. Ya Ge’s new culinary creation is a chicken loaded up with a quartet of mushrooms – morel, honshimeiji, shiitake and himematsutake – pork belly, cloud fungus, chestnuts and more. Wrapped in lotus leaves, the fowl is encased in a salt dome and then oven baked. The beauty of this moreish specialty is that the ingredients gel harmoniously together in an abalone sauce flavoured with chicken, amongst other secret elements the chef is too shy to disclose. Heighten your gathering with family and friends by ordering our auspicious Steamed Lotus Leaves Rice with Smoked Duck and Abalone Sauce. Ingredients such as diced chicken and smoked duck are sauteed separately before everything comes together in a big fry, doused in abalone sauce; the finishing touch is fifteen minutes’ of steaming which imparts the lotus leaves’ scent into the dish.
Place your pre-orders for takeaways and set menus in advance between 22nd November 2022 and 15 January 2023 and enjoy a 10% discount.
Address: Orchid Hotel Singapore, 1 Tras Link, Singapore 078867
Telephone: +65 6818 6831
Whatsapp: +65 8031 6831
Lunar New Year Offerings at Ya Ge: https://www.orchidhotel.com.sg/offers/ya-ge-2023-lunar-new-year
Monday to Sunday
Lunch: 11.30am to 2.30pm (last order 2pm)
Dinner: 5.30pm to 10.00pm (last order 9pm)