Reunion dinners are a time to gather with family and friends, and what better way than to dig into a cornucopia of indulgent ingredients together? The traditional pen cai consists of a whole gamut of ingredients (each with its own symbolic, auspicious meaning) served in layers in a large claypot or basin. Popular ingredients in the pen cai include abalone, fa cai (black moss), whole chicken, pig’s trotters, as well as dried oysters, dried scallops and sea cucumber. Tofu puffs, mushrooms and cabbage are also popular additions as they absorb the rich gravy to transform into juicy flavour bombs.
#1 Braised Pork Belly with Sea Treasures in Claypot – Min Jiang at One North
A slab of pork belly from the Netherlands is slow-braised for over three hours in a flavourful gravy until meltingly tender. An array of premium seafood like Australian 10-head abalone, sea cucumber, dried oysters and dried scallops are then cooked with flower mushrooms, fa cai (black moss), gluten puffs and sweet Tianjin cabbage before being added to the pork belly. Takeaway orders include the claypot. Available 12 Jan-11 Feb. Order 5 days in advance for takeaways.
Price: Dine-in: $268++ for 6 pax; Takeaway: $286.75 nett for 6 pax
5 Rochester Park. Tel: 6774 0122
#2 Prosperity Treasure Pot – Crystal Jade
The Cantonese stalwart’s pen cai is a bountiful centrepiece consisting of 16 ingredients. Dig into the pot to find fish maw, fresh prawns, oysters, dried mushrooms and ten-head abalone all covered in a rich gravy, perfect for sharing with friends and family. Available 16 Jan-12 Feb at Crystal Jade Kitchen, Crystal Jade Jiangnan/La Mian Xiao Long Bao outlets for takeaway and dine-in.
Price: $248 for 5 pax; $428 for 10 pax
391 Orchard Road, Ngee Ann City #B2-38. Tel: 6238 1411
#3 Classic Fortune Treasure Pot –
Hai Tien Lo
Usher in the new year with Hai Tien Lo’s showstopping offerings. Their pen cai includes a whole tender stewed chicken, abalone, and shiitake mushrooms. The long cooking time results in a decadent gravy best spooned over steamed white rice. Available 9 Jan-11 Feb.
Price: $338 for 6 pax; $468, for 10 pax
7 Raffles Boulevard, Level 3, Marina Square, Pan Pacific Singapore. Tel: 6826 8338
#4 Lobster and Abalone Fortune Pot – Li Bai Cantonese Restaurant
Li Bai’s version of the pen cai is back by popular demand. The dish comes full of seafood-y goodness, including fresh lobster, dried oysters and of course, abalone. Available Jan 11-Feb 11. Order two working days in advance.
Price: $398
39 Scotts Road, Sheraton Towers. Tel: 6839 5623
#5 Supreme Treasure Pot – Man Fu Yuan
The bountiful dish from Man Fu Yuan comes with over 18 ingredients layered in a traditional claypot. Ingredients include a spring chicken stuffed with pearl rice, spiky sea cucumber, goose web, Canadian lobster as well as the prerequisite abalone, seamoss and mushrooms. Available from 2 Jan-11 Feb.
Price: $398 for 5 pax
80 Middle Road, InterContinental Singapore. Tel: 6338 7600
#6 Golden Pot of Treasures – Wan Hao
Indulge in 13 luxurious ingredients spread over 3 layers, which includes items like large 3-head Australian abalone, black moss Iberico meatballs, crispy dried oysters and a whole pig trotter. The nutritious, collagen-packed dish is made with a superior stock of old hens, Chinese ham and scallops, and takes a few days to prepare.
Price: $588 for 6 pax; $1088 for 10 pax
320 Orchard Road, Singapore Marriott Tang Plaza Hotel. Tel: 6831 4605
#7 Cherry Garden Luxurious Pen Cai – Cherry Garden
Feast your way through the biggest pen cai you’ve seen. Cherry Garden’s Luxurious Pen Cai is a whopping 25 kilograms, and contains goodies like 4-head abalone, roasted duck, lotus chicken, prawns, sea cucumber, conpoy, dace fillet, and even lobster. The basin comes as part of the Success set, which also features other dishes like Seasonal Vegetables with Black Garlic as well as dessert. Order 6 hours in advance.
Price: $138 per pax, min 6 pax
5 Raffles Avenue, Marina Square, Mandarin Oriental Singapore. Tel: 6338 0066
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