AWARD-WINNING CANTONESE CUISINE
Executive Chinese Chef Ku Keung together with an established team of Hong Kong culinary experts create intricate Cantonese cuisine to impress. Savour new additions of individually plated speciality dishes such as Pan-Seared New Bedford Scallops with jelly fish.
Another new and noteworthy dish – the Crispy fried New-Caledonia Obsiblue Prawn – is the award-winning dish at the 2017 Gourmet Young Master Chefs competition held in Hong Kong. New-Caledonia Obsiblue Prawn, also known as the Blue Prawn, is a culinary jewel of the South Pacific from the turquoise blue Caledonian lagoon. Characterised by its sweetness, the entire prawn including the head can be consumed.
As part of the hotel’s long term commitment to sustainably-sourced food, Golden Peony introduces the use of Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) certified seafood. Some of the dishes featuring include ‘Bi Feng Tang’ crispy half Maine lobster (MSC) or Double-boiled Maine lobster (MSC) and Organic prawn (ASC) in superior fish broth.
Golden Peony boasts an extensive wine list, specially chosen to complement Cantonese cuisine. For a unique dining experience in quiet sophistication, Golden Peony also features a private dining room for up to ten guests.
Golden Peony is awarded SILVER in the 2017 Asian Masters, and listed in Singapore Michelin Guide 2017, Singapore Tatler’s Best Restaurants Guide and Singapore’s Top Restaurants Guide.
Level 3, Conrad Centennial Singapore
Tel: 6432 7482/88