Food and Travel (Singapore) - - Festive Delights -

In trib­ute to the year of the rooster zo­diac in 2017, Carousel de­buts their Rice of the Phoenix Yu Sheng (S$188 for small, S$218 for large). A play on the word ‘rice’, the yu sheng was in­spired by the flavours of chicken rice, a lo­cal favourite. Chicken rice puffs are made from jas­mine rice in­fused with the aroma of sliced shal­lots and gar­lic cloves, de­hy­drated then fried till golden make up half of the de­con­structed ren­di­tion, while the other com­po­nents in­clude chicken ‘bak kwa’, bone­less chicken feet, baked chicken floss and deep-fried chicken skin. The crème de la crème, how­ever, is slices of lob­ster sashimi added to the mix. The restau­rant’s renowned buf­fets for lunch, high tea and din­ner are still avail­able on Lu­nar New Year Eve (S$56 for lunch, S$48 for high tea, and S$98 for din­ner) and two days (S$65 for lunch, S$48 for high tea, and S$86 for din­ner) after. ◆ Royal Plaza on Scotts, 25 Scotts Road. For reservations for Carousel buf­fets call 65/6589-7799 or email carousel@ roy­, and for Lu­nar New Year Yu Sheng call 65/589-7788 or email gourmet@roy­ Lu­nar New Year Yu Sheng or­ders must be placed three days in ad­vance and close on 8 Fe­bru­ary 2017.

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