AWARD WINNING CANTONESE CUISINE
Golden Peony reopens with a new menu that promises to take guests on an exciting gastronomic journey with premium ingredients prepared skilfully to bring out all its natural flavours. With Executive Chef Ku at the helm of the kitchen, you can be certain that the dishes are both authentic and nostalgic.
Seafood are the stars of the rejuvenated menu. Don’t skip the Boston Lobster with Wasabi Mayonnaise and Caviar, Ice Plant and keep your eyes on the other culinary highlights which includes the standout Sri Lankan Crab Claw in Chinese Wine Broth and Big-Head Prawn with Ginger paired with Spring Onion, Egg Gravy with Crispy Noodles. There’s also the Steamed Bamboo Clam, Minced Garlic served with Glass Noodles to get your mouth watering. This menu is also peppered with Chef Ku’s signature re-interpretation of the classics such the humble Mee Pok repaired and reinvigorated with Boston Lobster.
Additionally, immerse and balance your dining experience with our specially curated complementing autumn tea selections. Explore the aromas of the Peony Chrysanthemum (雪菊), Wu Yi Oolong (武 夷 乌 龙 茶) and Mandarin Pu Erh (陈 皮 普 洱). Be marveled as these teas refresh and accentuate each dish.
Click HERE to view menu.
Tuesday – Sunday (Closed on Mondays)
Lunch: 11:30 – 14:30
Dinner: 18:30 – 22:30
Reservations are available and encouraged, adhering to the group size limit of 5 and below.
Level 3, Conrad Centennial Singapore
Tel: 6432 7482/88