Have a surprising Christmas at Goodwood Park Hotel

Goodwood Park Hotel in Singapore has created a Christmas menu full of surprises for the season - new takes on traditional dishes, food designed to look like other food, and treasure to discover. Festive meals and intriguing takeaways add more sparkle to the celebrations.

New gourmet takeaways this year revolve around turkeys with distinct Asian influences in the savoury section and chocolate in the sweets category.

Source: Goodwood Park Hotel. The 12 Treasures turkey is available for takeaways.

12 Treasures turkey | S$268, good for eight to 10 people - New for 2017

Executed by Master Chef Goh Chee Kong from the hotel’s Modern Sichuan and Cantonese restaurant Min Jiang at One-North, the 12 Treasures Turkey contains 12 premium ingredients – one for each day of Christmas. The ingredients include abalone, fresh chestnuts, conpoy (dried scallops), lingzhi, shiitake mushrooms, water chestnuts, conch, Euryale seeds*, potatoes, lotus seeds and salted
egg yolk. The bird is first marinated, then baked, stuffed, and baked again for richer flavours.

Around the World in ‘Turkey’ Days | S$128, good for six people - New for 2017

This deluxe platter features four internationally-inspired creations – the turkey bulgogi puff, turkey gyoza, turkey Sriracha and turkey shepherd’s pie. Every pack comes with six portions of the first three items and a glass tray of the pie.

Turkey bulgogi puffs.

Turkey bulgogi puff
Crispy puffs filled with soy-sugar sesame-chilli marinated turkey, kimchi and cheddar cheese. (Editor's note: these were crispy and more-ish, and quite surprisingly spicy!)

Turkey sriracha pita pockets.

Turkey Sriracha
Assemble pita pockets stuffed with salad, tender roast turkey marinated with Sriracha hot sauce and a sour cream dip.
(Editor's note: this is mildly spicy - Sriracha fans may want to add more sauce.)

Turkey gyoza (left) and turkey shepherd's pie (right).

Turkey gyoza
Japanese dumplings filled with minced turkey and pan-fried to a delicate crisp.
(Editor's note: eat with dark vinegar and strips of young ginger, just like traditional gyoza.)

Turkey shepherd’s pie
This filo-capped pie uses sweet potato and turkey instead of the traditional meat and potato filling.
(Editor's note: The contrast between the crunch of filo and the velvety, creamy filling is perfect.)

Tasting portions of cold capellini pasta with Alaskan crab, ebi caviar and truffle vinaigrette at the media preview session.

Cold capellini pasta with Alaskan crab, ebi caviar and truffle vinaigrette | S$108, good for four people - New in the takeaway menu for 2017

A signature on Gordon Grill’s menu, this appetiser is served chilled, generously coated with ebi caviar, and subtly enhanced with white truffle oil.
(Editor's note: The truffle oil adds new taste accents to this dish.)

There is also a new roast turkey roulade on the savoury takeaway menu.

Sweet treats by Pastry Chef Joe Tan include:

Logs in two flavours for twice the enjoyment.

Zesty logs | S$52 a pair, 500g in total - New for 2017

This log cake consists of two "tree stumps" in completely different flavours. The lighter log consists of apple mousse calamansi cream with chiffon sponge while the darker log is made of Caraibe chocolate orange scented cream with a flourless chocolate sponge. Both logs rest on a bed of apple mousse calamansi cream with chiffon sponge.
(Editor's note: The logs taste completely different, yet complement each other. The apple mousse calamansi cream offers a light, subtle mouth feel against the denser bites and stronger flavours of the chocolate and citrus sponge.)

A Silent Night sphere.

Pour warm chocolate sauce over the Silent Night Sphere until the chocolate melts to enjoy the surprises inside.

Silent Night sphere | S$28 per piece - New for 2017

A hollow white chocolate orb painted in midnight-blue with starry highlights will add an interactive element to the table. Warm up the accompanying chocolate sauce and pour it over the orb to melt through it, drenching the five hidden treasures within with freshly melted white chocolate and warm chocolate sauce: macarons, Maltesers, gummy bears, marshmallows and dried cranberries.
(Editor's note: Snapchat-worthy! Pour the sauce over the top of the orb in a circular motion for best results. Watch the Instavideo)

Mini Mousse-icles. Guanaja chocolate mousse in the foreground, with summer berries mousse behind it and yuzu mousse in the centre.

Mini Mousse-icles | S$16 for three pieces - New for 2017

Reminiscent of the mini-sized Magnum ice cream lollies, these colourful Mousse-icles come in three flavours – Bittersweet Guanaja chocolate mousse covered in a thick chocolate shell and dotted with crunchy chocolate pearls, summer berries mousse made with three different berries with a jelly centre decked out in a pink chocolate shell, and yuzu mousse covered in a yellow chocolate shell with a sprinkling of edible purple flowers.
(Editor's note: the ice cream sticks can slide out very easily as this dessert warms up at room temperature, so eat this with a spoon. The chocolate version was my favourite. Think of a Magnum-thick chocolate shell encasing rich, intensely flavoured chocolate mousse, enlivened with the an occasional crunchy pearl.)

Returning favourites include:

Mao Shan Wang log cake.

Goodwood Mao Shan Wang durian Christmas log cake | S$69 for 500g

A premium adaptation of the signature Goodwood D24 durian Christmas log cake, expect lashings of creamy, slightly bitter Mao Shan Wang durian flesh rolled up in layers of vanilla sponge.
(Editor's note: Generous servings of distinctive Mao Shan Wang durian come layered in between layers of sponge cake. Very nice chilled.)

A D24 version is also available. The Goodwood D24 durian Christmas log cake is priced at S$77 for 1kg. The hotel’s popular durian puffs further return for the season at S$42 for 10 pieces.

  

Merry mosaic cakes | S$48 for 500g

A visual treat for the eyes, the mosaic cake consists of 16 cubes of cake in six different flavours, crowned with decorations of the season such as pinecones, snowflakes, and gingerbread men. The merry mouthfuls allow diners to try a wide variety of cake at one go:

A merry mosaic cake, comprising 16 squares of cake in six flavours.

A merry mosaic cake, comprising 16 squares of cake in six flavours.

Orange chiboust** – a frangipane** layered with a light mousse

Raspberry Earl Grey – raspberries and earl grey tea flavour a mousse layered with sponge cake

Blackcurrant – an almond sponge cake made with blackcurrant mousse 

Tiramisu – the Italian classic

Green tea – made using matcha powder, and layered with white chocolate mousse and almond sponge

Cheesecake – traditional cheesecake topped with meringue

Other classics available include festive meats and traditional Christmas sweets. There are two takeaway combo specials, a traditional Christmas combo for S$298 and a local Christmas combo for S$338.

The fresh seafood on offer during the media tasting session included tiger prawns, Alaskan king crab, seasonal oysters and Maine lobster. 

The hotel's Coffee Lounge, known for its local fare and Taiwan porridge, fine-dining restaurant Gordon Grill and L’Espresso - café by day and lounge by night - will also present Christmas and New Year set menus and  buffet spreads. Festive menus are available from 1 to 31 December 2017.

Gordon Grill
Lunch: 12pm – 2.30pm
Dinner: 7pm – 10.30pm

Christmas Eve, December 24, 2017
- Christmas Eve three-course set lunch at S$68 per person.
- Christmas Eve four-course set lunch is at S$88 per person.
- Christmas Eve six-course set dinner at S$178 per person.

Christmas Day, December 25, 2017
- Christmas Day five-course set dinner at S$138 per person.
- Christmas Day six-course set dinner at S$178 per person.
- Christmas brunch buffet at S$168 per person; S$78 per child, with two seatings: 10.30am to 1pm; and 2pm to 5pm

New Year's Eve, December 31, 2017
- New Year’s Eve three-course set lunch at S$68 per person.
- New Year’s Eve four-course set lunch is at S$88 per person.
- New Year’s Eve six-course set dinner at S$198 per person.
  
New Year’s Day, January 1, 2018
- New Year’s Day five-course set dinner at S$138 per
- New Year’s Day three-course set lunch starts from S$58 per person.
- New Year’s Day four-course set lunch starts at S$68 per person.
- New Year’s Day four-course set dinner starts from S$98 per person.

Source: Goodwood Park Hotel. English afternoon tea delights at L'Espresso.

L'Espresso
Monday to Thursday daytime meals: 2pm – 5.30pm
Friday to Sunday daytime meals, two seatings: 12pm –  2.30pm; 3pm –  5.30pm
Dinner: 7pm – 10.30pm

Christmas Eve, December 24, 2017
- Christmas Eve English afternoon tea buffet at S$68 per adult; S$40 per child.
- Christmas Eve semi buffet dinner at S$98 per person; S$59 per child.

Christmas Day, December 25, 2017
- Christmas Day brunch buffet at S$128 per adult; S$78 per child.
- Christmas Day four-course set dinner starts from S$78 per person.

New Year's Eve, December 31, 2017

- New Year’s Eve English afternoon tea buffet at S$68 per adult; S$40 per child.

- New Year’s Eve dinner buffet at S$108 per adult; S$68 per child.

New Year’s Day, January 1, 2018
- New Year’s Day English afternoon tea buffet at S$52 per adult; S$32 per child.

A glass bowl of gold and pearl plastic balls provided a
festive accent to the display - until a chef explained that
it's actually chocolate.  

Coffee Lounge
Lunch and high tea, two seatings: 12pm –  2.30pm; 3pm –  5.30pm
Dinner: 6pm –  10.30pm

Christmas Eve, December 24, 2017
- Christmas Eve lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Eve dinner buffet at S$88 per adult; S$53 per child.

Christmas Day, December 25, 2017
- Christmas Day lunch-cum-high tea with festive dessert buffet at SS$48 per adult; $29 per child.
- Christmas Day dinner buffet at S$68 per adult; S$40 per child.

New Year's Eve, December 31, 2017
- New Year’s Eve lunch-cum-high tea with festive dessert buffet at S$48 per adult; S$29 per child.
- New Year’s Eve dinner buffet at S$98 per adult; S$59 per child.

New Year’s Day, January 1, 2018

- New Year’s Day lunch-cum-high tea with festive dessert buffet at S$48 per adult; S$29 per child.
- New Year’s Day Taiwan porridge a la carte dinner buffet with festive dessert buffet at S$45 per adult; S$27 per child.

Details:

The takeaway gourmet treats will be available at The Deli from 1 to 26 December 2017. Advance orders of five days are required and guests may visit The Deli from 9am to 9pm daily to place their takeaway orders.

Alternatively, guests may contact the Christmas Call Centre at +65 6730 1867 / 68 from 10am to 6pm daily or visit festivepromotions.goodwoodparkhotel.com from 1 December 2017 to place their online orders. Last orders are accepted before 19 December 2017, 12pm.

Call Gordon Grill at +65 6730 1744; L'Espresso at +65 6730 1743; and Coffee Lounge at +65 6730 1746 for reservations.

Hashtag: #goodwoodparkhotel

Note: All prices quoted are in Singapore dollars, subject to 10% service charge (for dine-in) and GST unless otherwise stated. Child prices are applicable for those aged six to 11.

*Euryale is also called water ginseng or makhana. Its seeds are sometimes known as fox nuts. Euryale seeds and related extracts have shown promise for preventing fatigue, reducing heart injuries and whitening skin.

**Chiboust cream is a pastry cream that includes stiffly beaten egg whites. Frangipane is a filling made with or flavoured by almonds.

Food tasted in this report stemmed from a Christmas preview session at the Goodwood Park Hotel. The author did not taste the full range of dishes.

Goodwood Park adds new fruit-based mooncake flavours to 2017 collection

Goodwood Park Hotel is proud to introduce unique snowskin flavours for mid-autumn this year, including the prickly pear with bergamot snowskin mooncake (冰皮仙人掌果佛手柑).

Source: Goodwood Park Hotel. The new prickly pear with
bergamot snowskin mooncake.

Goodwood Park Hotel’s offerings also include popular snowskin signatures that feature premium durian and tropical fruit varieties, as well as traditional baked mooncakes – all freshly made, with no preservatives.

Prickly pear with bergamot snowskin mooncake
Nett price: S$52 for four pieces; S$32 for two pieces

A new entry in blush pink, this creation is made with the fruit of a cactus that lends succulence and mellow sweetness to the confection. Bergamot yields a citrusy top note while diced pears add crunch to the filling.

Mao Shan Wang durian snowskin Mooncake (冰皮猫山王榴梿)
Nett price: S$80 for four pieces; S$48 for two pieces

Snowskin Combo (冰皮组合)
Nett price: S$60 for four pieces

The Snowskin Combo features a selection of the hotel’s fruit-based mooncakes. Each box contains one piece each of prickly pear with bergamot, mango with pomelo (冰皮杨枝甘露), cempedak (冰皮金蜜) and D24 durian (D24榴梿) snowskin mooncakes.  Two pieces each of the mango with pomelo cost S$32 ; two pieces of the cempedak flavour are S$36; and two of the D24 durian flavour are S$42.

Classic varieties of handcrafted baked mooncakes are also available, including lotus seed paste with melon seeds (瓜仁莲蓉); lotus seed paste with double yolk (双黄莲蓉); lotus seed paste with four yolks (四黄莲蓉); and white lotus seed paste with single or double yolk (单黄白莲蓉/双黄白莲蓉). Prices range from S$36 for two lotus seed paste with melon seeds mooncakes to S$70 for four lotus seed paste with four yolks mooncakes. A Baked Combo assortment is also available for S$62.

Interested?

Available up to 4 October 2017, the mooncakes are presented in boxes with Oriental illustrations. To order, guests may visit the Deli from 9am to 9pm, contact the Mooncake Call Centre at +65 6730 1867 / 68 from 9am to 7pm (Mondays to Fridays) and 9am to 1pm (Saturdays, Sundays and public holidays), email the order form to: mooncake at goodwoodparkhotel.com or order online. Preorders end at 5pm on 28 September 2017.

Card exclusives

Up to 4 October 2017: 15% discount on all items for purchases made with Citi, UOB, DBS/POSB and OCBC credit and debit cards. Not applicable at Takashimaya, VivoCity and Nex.

9 and 10 September 2017: 20% discount on all items; 25% discount for purchase of a minimum of four boxes of two or four pieces. Purchases must be made with Citi, UOB, DBS/POSB and OCBC credit and debit cards. Not applicable at Takashimaya and VivoCity; not valid for preorders; collection must be made on the same day of purchase.

Online exclusive

Up to 4 October 2017: 15% discount on all items for online orders only.

Goodwood Park Hotel is at 22 Scotts Road, Singapore 228221
Call +65 6737 7411 with questions

Hashtag: #goodwoodparkhotel

Note: All takeaway prices quoted are inclusive of GST, unless otherwise stated.

Goodwood Park Hotel begins white asparagus promotion

Source: Goodwood Park Hotel website. White asparagus.

White asparagus, imported from Germany and famous for its sweetness and succulence will be available at Continental fine-dining restaurant Gordon Grill, the Goodwood Park Hotel, and at Min Jiang at One-North, the modern Chinese dining destination at Rochester Park, over the entire month of May.

Established in 1963, Singapore's Goodwood Park Hotel’s fine dining restaurant Gordon Grill has built a strong reputation for serving some of the finest steaks and Continental cuisine. The Gordon Grill White Asparagus Promotion is available for lunch and dinner. Gordon Grill presents this spring star the classic way, simply blanched or grilled (S$52 for 500g and S$103 for 1kg) and served with grated egg, classic vinaigrette and Hollandaise sauce. A special menu of dishes inspired by the white asparagus will also be available:

• Norwegian smoked salmon, white asparagus panna cotta, pickled lime cucumber and parsley oil, S$24
• Chilled white asparagus with Japanese seaweed, farm caviar and white truffle vinaigrette, S$26
• Pan-grilled scallop with white asparagus, baby spinach, mustard Hollandaise and warm morel mushroom sauce, S$42

Min Jiang at One-North is the only Chinese restaurant housed in a heritage 3,000 sq ft, two-storey ‘black and white’ colonial bungalow, Min Jiang at One-North offers Sichuan and Cantonese cuisine. Complementing the bungalow is an alfresco wooden deck and an adjacent courtyard. The Min Jiang at One-North White Asparagus Promotion is available for lunch and dinner. Master Chef Goh Chee Kong has created modern Chinese interpretations of the ingredient, including:

• Double boiled wild chicken consommé with wanton, white asparagus and dried scallop
• served in claypot (煲仔云吞白露笋炖干贝), S$15 per person
• Braised sea perch, bean stick and white asparagus in supreme stock (浓汁卢鱼豆根白露笋), S$18 per person
• Sautéed white asparagus with duo of mushrooms and crispy silver fish (银鱼仔双孤炒白露笋), S$28 per order (serves two to three persons)
• Pan-fried fresh prawns with white asparagus in Min Jiang XO Chilli Sauce, (X.O.酱虾球炒白芦笋), S$35 per order (serves two to three persons)
• White asparagus topped with crabmeat sauce (蟹肉扒白芦笋) S$38 per order (serves two to three persons)
• Stir fried white asparagus with fresh scallops (白芦笋炒带子) S$42 per order (serves two to three persons)

Interested?

Make a reservation online or call:

Gordon Grill at +65 6730 1744;
Goodwood Park Hotel, 22 Scotts Road, Singapore 228221
Open for kunch 12pm to 2.30pm, dinner 7pm to 10.30pm

Min Jiang at One-North at +65 6774 0122;
5 Rochester Park, Singapore 139216
Open for lunch 11.30am to 2.30pm, dinner from 6.30pm to 10.30pm.

Learn how to cook asparagus

*All prices quoted are in Singapore dollars, subject to 10% service charge and prevailing GST unless otherwise stated. 

posted from Bloggeroid

Goodwood Park Hotel celebrates the Lunar New Year with an abundance of delectables

Celebrate spring with Goodwood Park Hotel’s new selection of Lunar New Year Goodies, yu sheng (lohei) platters, and savoury Prosperity Specials.

Symbolising fortune, the pineapple is the focus of this year’s takeaway goodies. Goodwood Park Hotel has also created two new yu sheng platters – the Prosperity amberjack lo hei and the fruity lo hei with rosemary plum sauce, as well as a range of savoury delights.

A special English Afternoon tea spread showcasing favourite classics and Lunar New Year treats will also be available at the high tea destination L’Espresso from 27 to 30 January 2017.

Lunar New Year goodie highlights*

Duo of Prosperity Fish (mango with Pomelo and Sago & Durian Pudding) 年年有余 | Available for takeaway at The Deli Takeaway, S$115.55 nett for 10 persons

Guests can also opt to purchase a pair of durian pudding fishes for S$126.25 nett.

Auspicious golden pineapple (黄金旺梨) - 1kg 

Available for takeaway at The Deli, S$94.15 nett

Handcrafted by the hotel’s pastry team and then gilded, this approximately 9" tall vanilla pound cake has five layers sandwiched with butter cream. The pineapple symbolises an abundance of wealth.

The Huat! Tart.

The Huat! Tart (富贵发达) - 500g
Available for takeaway at The Deli. Takeaway: S$40.65 nett

A large version of the quintessential festive treat, this 6.5" pineapple tart is created with a homemade fresh pineapple reduction infused with vanilla. It is crowned with an auspicious 發 character, (fa, which means prosperity) and colloquially pronounced as ‘huat’.

Traditional new year cookies and chips
Available for takeaway at The Deli from S$21.20 nett to S$36.15 nett per jar

Goodwood Park Hotel’s festive snacks have garnered a loyal following, particularly for its macadamia & chocolate chip cookies, almond cookies, yam chips and the popular ‘chiku’ (arrowhead) chips. New this year are pistachio cookies.

Spicy salted egg yolk lotus root chips (辣椒咸蛋莲藕片) Available for takeaway at The Deli, S$36.15 nett per jar

Homemade chips generously coated with salted egg yolk crumbs, spiced up with chilli padi and curry leaves.

Prosperity specials at Min Jiang and Min Jiang at One-North*

Prosperity yu sheng this year includes a crispy salted egg yolk fish skin ‘Lo Hei’ (酥炸咸蛋鱼皮捞起) prepared in the hotel. The above, as well as popular varieties of yu sheng are served with julienned vegetables such as white turnips, carrots, and yam as well as accompaniments like pickled ginger and jellyfish in a zesty homemade sauce. 

Source: Goodwood Park Hotel. Options for Prosperity yu sheng platters. Prices in S$.

Prosperity amberjack lo hei (鸿运鰤鱼捞起)
Available only for dine-in at Min Jiang Dine-in: S$168++ for large portion

The delicate amberjack takes centrestage in this yu sheng creation by Master Chef Chan Hwan Kee of Min Jiang. Topped with shredded Japanese pickled turnips, the amberjack slices are complemented by a colourful medley of crisp vegetables such as wild arugula, yellow frisee lettuce, red sorrel, red mustard greens, carrot, baby radish and white radish.

For added texture, crispy strips of fried sweet potato and baked cod, along with pine nuts, sesame seeds, crushed peanuts, jellyfish, wasabi caviar tobiko and red caviar tobiko are included. The homemade dressing is a piquant mix of mustard, lime juice, as well as a blend of goma (sesame), peanut and plum sauces. Chef Chan personally illustrates each plate with a rooster standing in front of a bamboo forest.

Prosperity amberjack lo hei (鸿运鰤鱼捞起) at Min Jiang.

Fruity lo hei with rosemary plum sauce (迎春水果蔬菜捞起)
Available only for dine-in at Min Jiang at One-North. S$78++ for a small portion, $128++ for a large portion

The fruit-based lohei by Master Chef Goh Chee Kong of Min Jiang at One-North is given an aromatic lift with a new rosemary plum sauce. Arranged within a circle of finely sliced black plums are julienned slices of mango, dragon fruit and rockmelon, surrounding scoops of watermelon. This lohei is served with romaine lettuce, carrot, green radish, white radish, yellow frisee lettuce, snow pear, pomelo, pine nuts, peanuts, sesame seeds, as well as lotus root chips and crispy strips of fried yam and sweet potato.

Fruity lo hei with rosemary plum sauce at Min Jiang at One North.

Trio of nian gao (步步高升)
Available for dine-in only at Min Jiang, S$27++ for nine pieces, S$36++ for 12 pieces and S$45++ for 15 pieces.

New this year is a platter that celebrates the niangao, a sticky cake made of rice flour eaten during the lunar new year, in three ways – deep-fried yuan yang sesame nian gao, ondeh-ondeh inspired nian gao and chilled durian nian gao roll – providing varying textures, flavours and temperatures for an unparallelled niangao experience.

The durian nian gao roll (榴梿年糕卷) is also available by itself for dine-in at Min Jiang and Min Jiang at One-North, as are the other two niangao flavours. D24 durian paste is embraced by layers of gula Melaka-infused niangao and sprinkled with coconut flakes. It costs S$28++ for six slices.

Prosperity savoury highlights*
Available for dine-in and takeaway at Min Jiang and Min Jiang at One-North

Prosperity Fa Cai 8 Treasures Duck (发财八宝葫芦鸭)
Dine-in: S$188++ for eight to 10 persons
Takeaway: S$201.15 nett for eight to 10 persons

Introduced in 2009 by Master Chef Goh Chee Kong from Min Jiang at One-North, this popular one-pot delicacy comprises boneless duck stuffed with ‘eight treasures’; ‘ling zhi’ mushrooms, flower mushrooms, sea cucumber, dried scallops, euryale seeds (芡实), black moss, fresh chestnuts and water chestnuts.

Prosperity set menus at Min Jiang*

Dine-in set menus for festive feasting are priced at S$98++ and S$128++ per person for a minimum of two. Menus for larger parties range from S$538++ per table of six to S$1,688++ per table of 10. Vegetarian set menu options are also available. Prosperity yu sheng is included in all dine-in and takeaway set menus.

Prosperity set menus at Min Jiang at One-North* 

Menus are priced at S$108++ and $128++ per person for menus designed for two to six people. Larger menus range from S$788++ to S$1,388++ per table of 10. A Bountiful Harvest menu is available at S$888++ for six, S$1,188++ for eight and S$1,498++ for 10. Prosperity yu sheng is included in all dine-in and takeaway set menus.

L’Espresso Lunar New Year afternoon tea buffet* 

Savour an English afternoon tea spread including Chinese New Year treats like chicken bak kwa, cheese croquette with golden orange dip and nian gao with yam beignet priced at S$68++ per adult and S$48++ per child. 

Interested?

Availability for the Lunar New Year specials is from 12 January to 11 February 2017. Advance orders must be made at least five working days ahead for takeaways. Orders will be entertained till 6 February 2017, at 12 noon.

The L’Espresso Lunar New Year Afternoon Tea Buffet is available from 27 to 30 January 2017. There will be two sessions. The 1st seating is from 12pm to 2.30pm, and the 2nd seating from 3pm to 5.30pm.

Get the Lunar New Year goodies from the hotel’s Deli, while Prosperity Specials, yu sheng as well as dine-in àla carte and set menus will be available at the Min Jiang restaurant (Goodwood Park Hotel) and Min Jiang at One-North (5 Rochester Park) for lunch and dinner.

To make reservations or place takeaway orders contact:

• L’Espresso at +65 6730 1743 or email lespresso at goodwoodparkhotel dot com
• Min Jiang (岷江川菜馆) at +65 6730 1704 or email min_jiang at goodwoodparkhotel dot com
• Min Jiang at One-North (岷江在纬壹) at +65 6774 0122 or email mj1n at goodwoodparkhotel dot com,
• The Deli at +65 6730 1786 or email deli at goodwoodparkhote dot com 

Alternatively, orders can be made online

Hashtag: #goodwoodparkhotel

All images from Goodwood Park Hotel.

*Prices stated are subject to 10% service charge and GST for dine-in, or indicated as ‘nett’ for takeaway. All information is correct at time of release. 

Mooncake flavours get more exotic

Mooncakes, a common corporate gift during the eighth lunar month*, are available in a wide range of flavours this year. Most hotels will create new flavours of mooncakes, while restaurants also get into the act with mooncake selections on their premises as well as at booths at various malls. Halal mooncakes are even available from brands such as Prima Deli.  

Early bird offers, credit card discounts and promotions for large corporate orders can also provide more value per dollar, but different offers are applicable at different locations, even for the same brand.

With sales (and deliveries) ramping up towards the mid-autumn festival, businesses are advised to put in their bulk orders in August, and to plan to buy in person well before the festival itself. The Goodwood Park's deadline for bulk orders, for example, on 29 August at 12 noon, while on-site sales end on 8 September.

Chefs experiment with new flavours both for the casing and the filling, with fruit-based flavours being the most common.

The Goodwood Park Hotel is offering mooncakes till 8 September 2014 at The Deli in the hotel lobby. Its new flavour is the Calamansi, Kumquat and Sour Plum snowskin mooncake, which contains bits of sour plum and sugar-poached kumquat, while the tropical fruit snowskin mooncakes Mango with Pomelo and Cempedak flavours are back by popular demand.

Goodwood Park is famous in Singapore for its durian mooncakes, particularly its signature D24 and ‘Mao Shan Wang’ Durian flavours. A new durian alternative debuts this year, made from the premium Black Thorn durian. According to the hotel this mooncake has "an intense bitter-sweet flavour" and comes in a gold-dusted black charcoal snowskin. 

This year’s collection of mooncakes at the Grand Hyatt Singapore includes four traditional and nine snowskin mooncake flavours. According to the hotel, all mooncakes are 100% preservative-free and do not contain pork or lard. Its two new flavours do contain alcohol, however.

The mooncakes are available for sale at the shop at mezza9 from 4 August to 8 September and also at the lobby shop on the ground level from 11 August to 8 September. 

Source: Marriott Singapore website.

The Marriott Singapore is selling mooncakes at the Hotel Forecourt Stall from 1 August to 8 September 2014. The hotel has introduced two new snowskin mooncakes: Italian Roast Coffee Paste with Vanilla Bean Custard, and Coconut Paste with Jhambiri Lemon Curd.

The Raffles Hotel supports online orders for mooncakes till 31 August, with a 20% discount for orders made this way. It will have two new flavours, including a snowskin Tropical Tango Mooncake (冰皮果味”探戈”月饼, pictured below in the centre), where a combination of mango, passion fruit and pineapple in a white chocolate shell acts as the 'yolk' of the mooncake. 

Source: Raffles Hotel website.

The hotel's mooncake shop will be open till 8 September at the North Bridge Road entrance. 

Sheraton Towers Singapore has an online order form up on its website and will offer mooncakes at its Li Bai Cantonese Restaurant, and at a booth at the hotel lobby from 6 August to 8 September. 

Three lotus seed paste-based mooncake flavours will debut this year: a lotus seed paste mooncake with cranberries and hazelnuts, a mini** white lotus seed paste mooncake with lemon mandarin, and a mini green tea lotus seed paste mooncake with rosehip truffle.

Source: Sheraton Towers website.

Mooncake promotions are also available in the malls, where shoppers can taste-test samples before they buy. Many of the well-known hotels and restaurants will be represented, including the Grand Hyatt, Goodwood Park and Sheraton Towers:

Ang Mo Kio Hub: 25 August to 7 September
Bugis Junction: 25 August to 7 September
Century Square: 22 August to 8 September
Change Alley: 11 August to 8 September, weekdays only
Chevron House: 11 August to 8 September, weekdays only

Compass Point: 25 August to 7 September
Junction 8: 25 August to 7 September
Jurong Point: 18 August to 7 September
Lot One: 25 August to 7 September
Nex: 25 August to 7 September
Parkway Parade: 25 August to 7 September
Takashimaya B2 Square (Ngee Ann City): 7 August to 8 September
VivoCity Level 1 Atrium: 19 August to 8 September

*The mid-autumn festival will be celebrated on the 15th day of the eighth lunar month, which falls on September 8 in 2014.

**Mini mooncakes are about a third the size of traditional mooncakes.