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Regal Palace
Sichuan Wine Dinner

  • Regal Palace <br> Sichuan Wine Dinner
  • Regal Palace <br> Sichuan Wine Dinner
  • Regal Palace <br> Sichuan Wine Dinner

Delicacies are always excellently perfect with fine wine.  Regal Palace specially organizes a wine dinner on 29 April 2017, serving many inspirational wines from France pairing with flavoursome Sichuan dishes.

 

Pre-dinner

Tavel, Château Trinquevedel 2014

*****

Spicy Ox-tongue Cube, Meat Dumpling in Spicy Sauce and Abalone in Soya Sauce

Domaine Plou & Fils, Le Paradis, Touraine Demi-Sec 2014

*****

Deep Fried Shrimp with Crispy Garlic and Chilli Sichuan Style

Henri Weber Gewurztraminer 2015

*****

Braised Superior Sea Cucumber Soup with Quinoa

*****

Poached Grouper Fillet in Homemade Sichuan Spicy Sauce

Domaine Pierre Brecht, Alsace Pinot Noir 2014

*****

Marinated Chicken Sichuan Style

Château du Hureau, Tuffe, Cabernet Franc 2013

*****

Braised Tientsin Cabbage with Yunnan Ham in Superior Chicken Broth

*****

Sichuan Dam Dam Noodles

Domaine des Bernardins, Muscat de Beaumes de Venise 2013

*****

Banana Fritter with Golden Syrup

La Taille aux Loups , Triple Zero, Chenin Sparkling NV

 

$688 per person with wine pairing

 

Regal Palace serves authentic and refined Cantonese cuisine with a choice of live fish, dim sum delicacies, signature and award-winning dishes in a splendid setting. As one of the perfect dining venues for hosting celebratory banquets and business dinners in town, Regal Palace is also renowned for serving classy and fine Chinese delicacies like abalone, sea cucumber and fish maw on its menu. Cantonese cuisine comes from Guangdong Province in southern China and is one of the Eight Culinary Traditions of Chinese cuisines. Its prominence outside China is due to the large number of early emigrants from Guangdong. Cantonese cooking is somewhat lighter and healthier than other regional Chinese cuisines. To bring out the freshness of the food, Cantonese cooking traditionally requires the shortest cooking time. Preparation methods usually involve stir-fry, steam, pan-fry and deep-fry. Sauces are made from ingredients like soy sauce, vinegar, sugar, salt, ginger, spring onion and garlic to enhance flavours.

 

*Subject to tea, condiments and 10% service charge

Table Reservation