N°2//2019
A Season of Love
中 国 会 季 刊
四 月 至 六 月
二 零 一 九 年
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
Words from the General Manager
总 经 理 献 语
Andrew Mah General Manager
The Gift of Appreciation We have much love to convey this season. It’s the time of the year to appreciate our parents and secretaries—our unsung heroes— who ensure the smooth-running of our everyday lives both at home and at work.
which have an array of luxurious seafood such as our Stewed Abalone with Black Mushroom in Superior Oyster Sauce, Lobster & Vegetable Salad with Vinaigrette Dressing, and Braised Fish Maw Broth with Crab Meat & Conpoy.
In April, surprise your secretaries with a well-deserved treat during Secretaries Week. We have prepared a delectable five-course lunch just for this special occasion, with dishes such as Braised Seafood Broth with Egg White, and Stewed Kurobuta Spare Rib with Tomato, Potato & Onion Sauce. This menu is not limited to secretaries only, so feel free to invite your colleagues and subordinates to join in the celebration!
Not forgetting the important role of fathers, give a toast to your dad this Father’s day at our Long March Bar followed by a delicious meal overlooking our city from 52 storeys high. Deep-fried Scallop stuffed with Minced Shrimp and Stewed Sea Cucumber & Goose Web with Seasonal Vegetable in Shrimp Roe Sauce are just some of the highlights he can look forward to having in June!
A mother’s love knows no bounds, and Mother’s Day is an opportunity for you to honour her love and sacrifice for her family. Our chef has prepared two exclusive menus for her to choose from, both of
It takes a village to raise a family, and a tribe for a company to thrive. The China Club is proud to celebrate these joyous occasions with you and the significant people who have made a difference in your home and career.
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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THEN
1920
Courtesy of National Archives of Singapore
1982
Ministry of Information and the Arts Collection, courtesy of National Archives of Singapore
1960
历 史
Ministry of Information and the Arts Collection, courtesy of National Archives of Singapore
1819-2019: Singapore’s Melting Pot of Cultures and Flavours Singapore is undoubtedly a food paradise. When our forefathers came to this island, they contributed not only to its economy but also to its multicultural foodscape. Back then, push carts and roadside stalls were common sight, and hawkers would tout their kolo mee, nasi lemak and ting-ting candy on the street. Sharing a plate of assorted satay with your family, friends, neighbours and even strangers by the roadside brought much joy, especially at a time when the country was recovering from the effects of war. However, shortage of water and proper storage equipment meant that food was often not prepared hygienically. To combat that, the government introduced food safety regulations and moved these street stalls into hawker centres and food courts. And with this change, Singapore was able to retain its hawker culture while maintaining good hygiene standards.
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
2017
NOW
Since then, our culinary scene has exploded. We have become world-famous for both our hawker food and fine dining, and top chefs from all over the world have made their culinary mark in our city. Likewise, at The China Club, we strive to constantly improve ourselves and our food to deliver a unique and memorable experience to our guests. We take pride in preserving traditions but are never afraid to put a contemporary spin on our dishes. Today’s economy is developing at a supersonic speed. From driverless cars to smart homes, we are seeing how automation and robotics are changing the economic landscape that no one had thought possible a decade ago. If one is afraid of change, one will get left behind. And for our country—and The China Club—to grow, we must always be ready to embrace change. This season, as we appreciate the love of our parents and the work of our secretaries over a joyous meal, let us also ponder on this: how can we continue to improve and reinvent ourselves for greater breakthroughs in the future?
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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会 员
Membership Promotion As a member of The China Club, you gain access to one of Singapore’s most exclusive dining venues serving exquisite Chinese cuisine. If you are already familiar with The China Club, refer us to your friends and enjoy referrer incentives of up to $480 in dining vouchers. Contact Ashley Tan from our Membership Department at 6820 2386 (ext 29) or email ashley@chinaclub.com.sg for more information.
Ashley Tan Membership Executive
TYPES OF MEMBERSHIP
ENTRANCE FEE
1-Year Term Individual
S$2,000 + GST
2-Year Term Individual
S$3,000 + GST
1-Year Term Corporate
S$3,800 + GST
2-Year Term Corporate
S$4,800 + GST
Promotion ends on 30 June 2019.
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
宴 会
Events Pamela Tan (left) Catering Manager Jeny Ng (right) Banquet Coordinator
Searching for the best venue for your wedding? The China Club’s lush oriental setting provides the perfect backdrop for wedding receptions and banquets. Our experienced events and F&B team will ensure that you and your guests are well taken care of, so that you can enjoy your special day, worry-free. For more information, please contact Pamela Tan or Jeny Ng at 6820 2386 (ext 12/13) or email them at events@chinaclub.com.sg to start a conversation.
Pamela Tan (left) Events Manager
EVENT PACKAGES Jeny Ng (right) Banquet Coordinator
MENU PRICE
Wedding
$138 per person & above
Solemnization
$88 per person & above
Cocktail Reception
$68 per person & above
Corporate Luncheon/Dinner
$68 per person & above
Meeting
$55 per person & above
Prices are subject to prevailing taxes.
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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生汁大虾卷 Deep-fried King Prawn Roll coated with Creamy Egg Yolk Sauce
厨 师 推 介
Chef’s Recommendations 菊花西施海参羹 Braised Sea Cucumber Broth with Egg White & Fresh Chrysanthemum 每位 $38.00 per pax
特色龙虾饺烩南瓜 Steamed Lobster Dumpling on a bed of Pumpkin Puree 每位 $38.00 per pax
纸包头菜焗龙虎斑球 Baked Fillet of Pearl Spot Grouper with Pickled Radish wrapped in Rice Paper 每位 $28.00 per pax
美极香煎牛肉团 Pan-fried Beef Patty with Umami Sauce 每位 $22.00 per pax
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
香茜百花桂鱼卷 Sautéed Mandarin Perch Roll stuffed with Minced Shrimp 每位 $22.00 per pax
顺德鱼滑酿凉瓜 Braised Bittergourd stuffed with Minced Fish & Beancurd in Black Bean Sauce 每位 $18.00 per pax
雪菜毛豆煮扇贝 Poached Fresh Scallop with Pickled Potherb Mustard & Edamame Beans 每位 $18.00 per pax
生汁大虾卷 Deep-fried King Prawn Roll coated with Creamy Egg Yolk Sauce 每位 $18.00 per pax
Prices are subject to prevailing taxes.
西湖海皇羹 Braised Seafood Broth with Egg White
Secretaries Week
(From 22 April to 26 April / Monday to Friday, Lunch only) 每位 $78.00 per pax
美点拼烧味 Dim Sum & Roast Meat Combination
盐焗鸡腿伴四季豆炒香苗 Baked Chicken Thigh served with Fried Rice with Stringbean
西湖海皇羹 Braised Seafood Broth with Egg White
菊花芦荟冻 Chilled Aloe Vera & Chrysanthemum Jelly
瑞士扣黑猪腩排 Stewed Kurobuta Spare Rib with Tomato, Potato & Onion Sauce
Price is subject to prevailing taxes.
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
秘 书 周 套 餐 二 零 一 九 年
由 4 月 22 日 至 4 月 26 日
星 期 一 至 星 期 五 , 只 限 午 市
新加坡中国会
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沙律烟肉百花卷 Deep-fried Minced Shrimp & Bacon Roll with Carrot Puree
母 亲 节 套 餐 二 零 一 九 年
5 月 11 日
Mother’s Day
(11 May, Saturday, for Lunch & Dinner) Pamper your mom this Mother’s Day with an elegant six-course meal at The China Club.
星 期 六 午 / 晚 市 供 应
MENU A 每位 $138.00 per pax
特色三拼盘: 蟹肉小笼包，西柠煎鸭胸， 奶沙鲈鱼粒 Gourmet Trio Platter: Steamed Crab Meat Dumpling, Pan-fried Duck Breast with Lemon Sauce, Deep-fried Diced Sea Perch coated with Milk Crumbs 苋菜海皇羹 Braised Seafood Broth with Minced Spinach 沙律烟肉百花卷 Deep-fried Minced Shrimp & Bacon Roll with Carrot Puree
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
蚝皇扣花菇5头鲜鲍鱼 Stewed Abalone with Black Mushroom in Superior Oyster Sauce 香煎笋壳件伴雪菜鸡丝炒米粉 Baked Fillet of Marble Goby served with Fried Vermicelli with Shredded Chicken & Pickled Potherb Mustard 椰盅芦荟炖桃胶 Hot Sweetened Peach Tree Sap with Aloe Vera served in Whole Coconut
Prices are subject to prevailing taxes.
滑雪花雕蒸玉带 Steamed Scallop with Egg White & Hua Diao Wine
MENU B 每位 $168.00 per pax
法式什菜龙虾沙律 Lobster & Vegetable Salad with Vinaigrette Dressing
海鲜干炒面线 Wok-fried Rice Vermicelli with Diced Seafood
瑶柱蟹肉鱼鳔羹 Braised Fish Maw Broth with Crab Meat & Conpoy
冰花炖官燕 Double-boiled Bird’s Nest with Rock Sugar
极品酱焗黑猪扒伴时蔬 Baked Kurobuta Pork Chop with Signature Hoisin Sauce 滑雪花雕蒸玉带 Steamed Scallop with Egg White & Hua Diao Wine
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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椒盐百花酿玉带 Deep-fried Scallop stuffed with Minced Shrimp
父 亲 节 套 餐 二 零 一 九 年
由 6 月 10 日 至 15 日
星 期 一 至 星 期 六, 午 / 晚 市 供 应
Father’s Day
(10 Jun to 15 Jun / Monday to Saturday, for Lunch & Dinner) 每位 $138.00 per pax
红糟鹅肝什菜沙律 Foie Gras & Vegetable Salad with Glutinous Wine Lees Dressing
香煎笋壳件伴海鲜炒香苗 Baked Fillet of Marble Goby served with Seafood Fried Rice
椒盐百花酿玉带 Deep-fried Scallop stuffed with Minced Shrimp
人参桂花糕拼煎堆仔 Combination of Chilled Osmanthus Jelly with Ginseng & Crispy Sesame Ball with Lotus Paste
浓汤螺头炖花菇菜胆 Double-boiled Sea Whelk Soup with Black Mushroom & White Cabbage 虾子海参扣鹅掌伴时蔬 Stewed Sea Cucumber & Goose Web with Seasonal Vegetable in Shrimp Roe Sauce
Vincent Phang Operations Manager
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
Yim Yiu Wing Executive Chef
Price is subject to prevailing taxes.
秘制肉骨茶 Bak Kut Teh
Local Dishes Specials on Saturdays (11am to 2.30pm last order)
Come try our take on some of Singapore’s most iconic local dishes such as Hokkien noodle, laksa and bak kut teh with our new Local Dishes Specials, only for lunch on Saturdays. 辣椒焗波士顿龙虾 (原只) Chilli Boston Lobster (Whole) $68.00
头抽福建面 (2-4位用) Hokkien Noodle (For 2 to 4 persons) $22.00
咖喱鱼头煲伴白饭 (2-4位用) Curry Fish Head in Claypot (For 2 to 4 persons) $48.00
道 地 菜 色 精 选
秘制肉骨茶 (每位) Bak Kut Teh (per person) $12.00 per pax
砂煲海鲜豆腐煲 (2-4位用) 海鲜皇叻沙(每位) Seafood Laksa Noodle Claypot Tofu with Seafood (per person) (For 2 to 4 persons) $38.00
柱侯豆根牛腩煲 (2-4位用) Stewed Beef Brisket with White Radish (For 2 to 4 persons)
$12.00 per pax
星 期 六 特 价 中 午 11 时 至 下 午 2 时 半
家乡鱼片米粉(每位) Sliced Fish Mee Hoon in Fish Cartilage Soup (per person) $12.00 per pax
$38.00
马来风光 (2-4位用) Spicy Sambal Kang Kong (For 2 to 4 persons) $18.00 Prices are subject to prevailing taxes.
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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泰式捞螺片 Sliced Conch in Thai Chilli Sauce 黑椒和牛粒 Black Pepper Diced Wagyu Beef
奶沙鲈鱼粒 Diced Sea Perch coated with Crispy Milk Crumb
长 征 酒 吧 小 食
Long March Bar — Bar Snack 咸香白饭鱼 Crispy White Baits coated with Salted Egg Yolk Sauce
黑椒和牛粒 Black Pepper Diced Wagyu Beef 每份 $22.00 per plate
每份 $18.00 per plate
盐香软壳蚧 Deep-fried Soft Shell Crab
盐香鲜冬菇豆腐粒 Deep-fried Fresh Mushroom & Diced Beancurd
每份 $20.00 per plate
每份 $16.00 per plate
奶沙鲈鱼粒 Diced Sea Perch coated with Crispy Milk Crumb
酥炸鸡中亦 Deep-fried Crispy Chicken Wing 每份 $18.00 per plate
每份 $22.00 per plate
泰式捞螺片 Sliced Conch in Thai Chilli Sauce 每份 $22.00 per plate
橙酒烟熏鸭胸 Tea-smoked Duck Breast with Orange Liqueur Sauce 每份 $18.00 per plate
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新加坡中国会
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
Theah Shu Zhen Captain
Helen Wong Bar Captain
Prices are subject to prevailing taxes.
Wines of the Quarter Bersano Gavi DOCG 2016 Origin: Piedmonte, Italy
$88
Bright straw yellow with greenish hues. The bouquet is characteristic and fragrant, with hints of pineapple and peach, and a note of apricot. Rich and full in the mouth with a long fruity and persistent aftertaste. Excellent as an aperitif, and recommended with hors d’oeuvres, shellfish and fish dishes in general.
Elderton E Series Chardonnay 2016 Origin: Barossa, South Australia
$88
A deliciously rich, balanced and uncomplicated Chardonnay from vineyards scattered around Barossa. Perfect match with seafood delicacies.
Siglo Gran Reserva 2009 Origin: Rioja, Spain
$99
Ruby red colour with coppery, golden glints. Smooth with a harmonious complexity of vanilla and spices from the oak-ageing process. Meaty and velvety smooth on the palate, with a powerful, fragrant and complex finish. Wine matches perfectly with lamb, grilled meats and cheeses.
Xavier Chateauneuf du Pape Anonyme 2010 Origin: Rhone Valley, France
$119
Dark purple in colour, almost black in the centre. Ripe black cherries, smoked meat, and a basket of dried flowers and spices all move in and out of the background as the nose develops in the glass. On the palate the wine is solid, multi-dimensional and opulent, with sweet, graphite-infused black fruit flavours that echo in the nose: cherries, cassis, dried figs and cocoa.
Brigaldara Amarone Case Vecie 2012 Origin: Veneto, Italy
$155
Deep ruby. Very ripe, almost roasted nose of dried cranberry, kirsch, brown spices, figs macerated in sugar syrup and botanical herbs. Then fresher and suave, with clean and precise flavours of cinnamon, pepper, tobacco and potpourri. Finishes long with young, chewy but polished tannins.
CHINA CLUB QUARTERLY NEWS APR - JUN 2019
新加坡中国会
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历 史 简 介
Did you know? The Thian Hock Keng Temple at Telok Ayer Street is Singapore’s oldest Chinese temple. Built in 1839, the temple followed a traditional southern Chinese architectural style where not a single nail was used. It is dedicated to the sea goddess Mazu, and early Chinese immigrants would visit the temple to give thanks for their safe voyage across the South China Sea. In 1907, the Qing Dynasty Emperor Guang Xu presented a plaque to the temple with the Chinese phrase Bo Jing Nan Ming (Gentle Waves Over the South Seas). The temple is now a gazetted national monument and is managed by the Singapore Hokkien Huay Kuan.
China Club Investment Pte Ltd 168 Robinson Road #52-01 Capital Tower Singapore 068912 Tel: +65 6820 2388 Fax: +65 6820 2788 Website: www.chinaclub.com.sg