Chai and Grand Imperial Group business development manager Maggie Chow showing the restaurant’s yee sang for the Year of the Rat.
WHILE the traditional nian gao is palatable, the red bean nian gao with shredded coconut takes the popular sticky dessert in a different direction.
Nian gao, which translates literally to “year cake”, is typically made by steaming a mixture of glutinous rice flour, wheat starch, sugar, salt and water.
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Grand Imperial Restaurant: Chinese New Year menu
Chai and Grand Imperial Group business development manager Maggie Chow showing the restaurant’s yee sang for the Year of the Rat.
Yee sang with abalone and rat-shaped glutinous rice dumpling. - Photos: YAP CHEE HONG/The Star
Steamed Rice with Chinese Waxed Meat. — Photos: YAP CHEE HONG/The Star
Grand Imperial Restaurant’s signature Roasted London Duck.
Steamed Red Bean Nian Gao with Shredded Coconut (top) and Deep-fried Nian Gao with Sweet Potato and Yam.
Double-boiled Matsutake Mushroom with Bamboo Bit and Farm Village Chicken. chan tak kong/the star
Roasted Crispy Chicken with Sweet Corn and Butter. chan tak kong/the star
Conpoy Yam Cake (top) and Sakura Shrimp Radish Cake.
Braised Abalone with Assorted Dried Seafood.
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