The end of a year and the start of the new year always brings a plethora of occasions. But I’m not talking about Christmas but rather the Lunar New Year! As the Year of the Snake slithers ever nearer, it won’t be long before all the Lunar New Year goodies and themed menus start rolling in. So let’s get a head start on the festive eats and check out the Lunar New Year Menu at Yuè (乐) at Aloft Singapore Novena!
Regardless of whether you’re ushering in the New Year with a close-knit group or celebrating with everyone in the family, Yuè (乐) at Aloft will not disappoint as they serve up mouthwatering dishes that will have you going back for seconds. Diners can look forward to 4 different set menus tailored to 4 to 10 pax or pick and choose their favourites from the a la carte menu and customise their feast to their tastebuds.
From must-haves like abalone to favourites like duck and tiger prawns, I can assure you that you’ll be stuffed by the end of the meal. But enough about the semantics, let’s dive straight into the highlights that they offer!
Savour the Year of the Snake
Prosperity Yu Sheng
Come on, let’s be honest. What’s a Lunar New Year feast without a yu sheng? At Yuè (乐), you’ll be prosperous all year with their Prosperity Yu Sheng. In honour of the Year of the Snake, meticulously arranged on the surface of the yu sheng was ‘金蛇贺岁’, which translates to ‘welcoming the new year with the golden snake’. Made for about 10 people, this yu sheng was heavy. Trying to toss it was a challenge all on its own! In my years of existence, never have I struggled against the weight of a dish.
Equipped with the usual ingredients of assorted veggies and peppers, golden crackers and other condiments, an interesting twist of this yu sheng was the inclusion of a passionfruit sauce. Replacing the usual plum sauce, the passionfruit sauce was a sweet yet refreshing addition. Without being cloyingly sweet, the sauce gently coats the ingredients, enhancing their natural flavours and taste.
Of course, every yu sheng has something that everyone vies after – this Prosperity Yu Sheng is no different. However, those stars were buried after tossing the yu sheng. Luckily, after some digging, peeking out from under the veggie debris was what enthralled me from the start. Vibrant orange smoked salmon slices, glistening Hokkaido scallops and succulent baby abalone sparkled under the restaurant lights, calling out for me. Of course, I’m piling them high on my plate!
With this much seafood goodness, I definitely ate my share and then some. The coating of passionfruit sauce added an interesting depth and subtle sweetness and the extra goodies complemented the original yu sheng nicely! There was duck available as well, which is not common in yu sheng.
However, other than the sauce, nothing particularly stood out to me – it was a pretty decent yu sheng, but nothing spectacular. Still, with a smaller serving of 4 to 5 pax costing S$68+ and S$108+ for the large that serves 8 to 10, the price point is pretty reasonable considering how Hokkaido scallops and smoked salmon come included.
Rating: 7/10
Abundance Treasure Pot
Next served was the Abundance Treasure Pot – and let me tell you, this dish sure was abundant. With a total of 14 separate ingredients, all coated in a thick sauce, the Abundance Treasure Pot is a 盆菜 (literally meaning basin of vegetables) dish, a mainstay in luxurious Lunar New Year feasts.
Something that I will give this dish is its undeniable visuals. Served in an eye-catching clay pot, the Abundance Treasure Pot certainly captures the spotlight. When the lid was removed and the steam cleared, a cluster of tiger prawns sat atop a ring of scallops, further guarded by a circle of sea cucumber. But that barely scratched the surface of all the treasure the clay pot held. In fact, there were so many individual ingredients that we had to be served twice from the pot.
The first serving presented us with mostly seafood and some vegetables. Featuring fried fish maw, sea cucumber, abalone as well as tiger prawn, the first few bites were homey and comforting, reminiscent of Lunar New Year celebrations of the past. The sauce that coated the dish was a thick gravy, subtly savoury without overwhelming the senses. It reminded me of the clear soups my grandmother and mother would cook when I was sick or when it was cold outside.
Unfortunately, that nostalgic effect did not last very long. While the first serving of this dish was indeed heartwarming and pleasant, by the end of that plate, I was uncomfortably full – and we hadn’t even tried everything in the clay pot! When the second plate arrived in front of us, I was basically done.
This round saw the roasted pork belly, chicken thigh, white cabbage and yam. The first bite into the pork belly brought a tide of flavour so rich that it was pretty overwhelming, especially in contrast to the milder-flavoured seafood before. The chicken was not as overpowering as the pork was, but still sharp.
While this dish was not bad, it definitely would not make my top 3. Especially for a price point of S$388++ serving 8 persons, it just didn’t seem worth it.
Rating: 6/10
Pan-seared Irish Duck Breast with Honey Jus
I’ll admit it, at this point, the thought of any kind of meat was too much to bear. Additionally, a lot of duck dishes I’ve sampled in the past were way too tough and gamey, so to say I was apprehensive would be an understatement.
However, when the Pan-seared Irish Duck Breast with Honey Jus was presented to us, I felt my appetite recovering. Thick slices of duck seared to perfection, flesh a pale pink adorned with a juicy layer of fat and skin, drizzled with a gleaming honey jus. Plated alongside it was a blooming bouquet of fresh leaves, striking red cherry tomatoes speckled between all the green. The chef then made a show out of adding the final touch, spraying sake across the slices and coating them with a smooth clean finishing taste.
Portioning out the dish left 3 pieces per person, more than enough to get you addicted. To be honest, I was pretty sceptical. It’s duck, after all, how amazing can it be? The first bite in… woah. Contrary to the usual toughness, the duck tore easily, with no gaminess at all. In fact, the flavours of the duck were enhanced by the honey jus, which brought out the natural sweetness of the meat. Dipped into the chilli paste provided, the contrast of the sweet and savoury spiciness created a perfect fusion of flavours, cleansed away with a single bite of the salad.
Simple without trying to impress anyone, Yuè (乐)’s Pan-seared Irish Duck Breast with Honey Jus made me change my mind about duck dishes. And at S$68++ for a flavour profile and mouthfeel like that? Sign me up!
Rating: 8.5/10
Fried Rice with Chinese Sausage, Preserved Meat and Sakura Ebi
Served next was the Fried Rice with Chinese Sausage, Preserved Meat and Sakura Ebi. Presented to us in a bowl that was big enough to be a pot, I can’t deny that it brought me back to the family dinners I had. A must-have on the table, fried rice was always eaten at every one of my family gatherings so I was quite curious how this one would match up.
But first, let’s eat with our eyes. Compared to the other dishes that played on the colours complementing each other, the Fried Rice with Chinese Sausage, Preserved Meat and Sakura Ebi was all about contrast. The deep warm brown tones contrast the cool bright red of the sakura ebi, further emphasised by the green of the crisp spring onion.
Despite my lack of appetite, I pushed through and had a couple of bites. The fried rice was… fried rice. It was nothing special – pretty mid to be honest. I hardly tasted the meat that was mixed in, and while the sakura ebi was an interesting complement, all it switched up was the texture. The fried rice tasted like fare that could come from the hawker store so paying S$24++ for a smaller portion or S$48++ for a larger one… maybe not. It wasn’t a bad-tasting dish, just very forgettable.
Rating: 5.5/10
Steamed Cod Fish with Yunnan Wood Fungus and Red Dates
Joining us on the table next is Steamed Cod Fish with Yunnan Wood Fungus and Red Dates. In the past when I had cod fish, I was quickly put off by the decadence of the fish. While I do appreciate a creamy, fall-apart-on-your-fork fish, sometimes it’s too much. I was holding out on the hope that the cod fish wouldn’t trigger any adverse reactions, thankfully, it did the exact opposite.
On a white oval plate, slices of steamed cod fish lay in a broth made with a superior soy sauce base, accentuating the natural creaminess and sweetness of the cod. Gently blanketing the slice, the broth-like sauce made the fish more palatable; compared to the usual cooking methods that pushed the fish flavour to the forefront. The steamed fish on its own felt great from a textural standpoint – a great dish to calm your stomach, the sauce only adding to the feeling further.
With flavours that complemented and enhanced each other, there were no clashing flavours fighting to overpower each other, leading to a light aroma that cleanses the palate. As someone who doesn’t usually enjoy cod fish, I can confidently say that this dish by Yuè (乐) was quite a delectable plate.
This dish is sold at S$23++ a slice from the a la carte menu, and for the set menu, it is portioned for the number of pax you have. I would say it’s worth letting the fish grace your tastebuds at least once.
Rating: 8/10
Bird’s Nest with American Ginseng, White Fungus and Red Dates
And finally, wrapping up the seemingly never-ending meal is a bowl of hot Bird’s Nest with American Ginseng, White Fungus and Red Dates. A little storytime for this dessert: it was absolutely pouring outside during this lunch. So to warm us up, the chef switched the chilled dessert for the hot version – which honestly just made it even tastier.
Gentle on the palate and invigorating, the bird’s nest floated with white fungus and red dates in a sweet soup. While the chilled version would have been perfect for a humid day, the steaming temperature on that rainy afternoon made the dessert feel even sweeter. A classic Chinese dessert, bird’s nest nearly always appears at the end of a meal – and I get the hype.
Available only as part of the set menus, this dessert, as well as some others, is a perfect way to wrap up the feast. Not only do they provide a sharp switch of flavour to your tastebuds, but you also get to cool down (or heat up) after that scrumptious spread.
Rating: 7.5/10
Celebrating The Lunar New Year With Yuè (乐)’s Festive Eats
Well, have any of these exquisite highlights caught your eye? Invite your friends and family to join you for a luscious meal and select from 4 curated set menus ranging from S$318++ for four persons to S$988++ for ten. Add on your favourites from the a la carte menu as well, after all, it’s a night for celebration!
To really make it special, hold your Lunar New Year’s Eve dinner on 28 January 2025 at Yuè (乐). With an advanced deposit of S$100, choose from 2 seatings in the evening and dine your heart out! Usher in the Year of the Snake and secure your array of eats through their email or WhatsApp/call their number at +65 6808 6846.
Unfortunately, the set menus and a la carte menu are only available from 13 January 2025 to 12 February 2025 for in-house dining and takeaway. But don’t be too disheartened because reservations, as well as other ongoing promotions, can be found on their website! So you can check out all the other delights that Yuè (乐) has to offer. So browse through their extensive catalogue of dishes and whet your appetite for the coming celebrations! Happy early Lunar New Year!
Photos by Grace Lee of the DANAMIC Team
