I do not remember being particularly impressed with the food, although I applaud the commitment to using local produce from its rooftop urban farm at the same mall.Īfter some changes to the menu, the 20-seat Noka has now jumped onto the kaiseki bandwagon.
I have vague memories of dining at Japanese restaurant Noka when it first opened in 2019 at Funan. Info: /golden-peony Noka’s Kaiseki Summer Menu When: Till Sept 3, 11.30am to 2.30pm (weekdays), 11.30am to 3pm (weekends and public holidays), 6.30 to 10.30pm daily Where: Golden Peony, Level 3 Conrad Centennial Singapore, 2 Temasek Boulevard The soup incorporates all the delicious oils and flavours from the rice and makes for a winning finale to the meal. Other delights are the double-boiled peony bird’s nest soup with crab meat and conpoy in a winter melon and baked Iberico spare rib infused with red yeast sauce.īesides the tea-pairing menu, chef Ku has also rolled out a selection of his signature Hong Kong-style claypot rice dishes ($42++ to $176++), featuring preserved cured meats such as Chinese sausage, liver sausage, waxed duck and waxed meat.Īfter the rice is portioned out, you can opt to add conpoy and mushroom in the chef’s superior broth (from $20++) to the pot. Highlights from the lunch and dinner menus include half lobster fragrant poached rice in superior lobster broth and a trio of snacks featuring a pani puri-inspired crispy minced duck in a spherical dough fritter, London duck pancake roll and Sichuan-style chicken. The white peony tea is said to have cooling and detoxification effects, while the mandarin pu’er – a black tea encased in mandarin orange skin – aids digestion.
Executive Chinese chef Ku Keung of Golden Peony restaurant has launched the summer edition of its tea-pairing menu ($68++ for lunch, $108++ for dinner).
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