A 6-course set menu from our Heritage Serise featuring 3 long-lost dishes as starter, a Bird Nest soup, 2 signature icons & a popluar local staple.  The set is complete with a traditional Cantonese dessert.




Heritage Platter - Trio Combination:

  • Pearl of Prawns 三合明珠
  • Chicken Parcel 經典石榴鸡
  • Wok-seared Feng Cheng Pheasant Roll 凤城野鸡卷




Bird-nest Lantern on Cream of Pumpkin (Heritage Dish)



  • Chinese Style Beef Steak 中式牛扒 (Signature Dish)
  • Signature Yam Basket 佛钵飘香(Signature Dish)




Canton Style Claypot Rice




Walnuts Black Sesame Paste with Glutinous Rice Ball

Heritage Set Menu C

SKU: 364115376135191
  • Heritage Dishes:


    Pearl of Prawns 三合明珠:

    A dish inspired by the Cantonese sword-fighting movie “A Pearl and Two Treasured Swords” (三合明珠宝剑), which was screened in Hong Kong and Guangdong in 1961. The blockbuster narrates the reunification of two princes who were separated in the course of a conspiracy to dethrone their father, an emperor of the Han dynasty, as well as their friendship with a princess.  


    A creative Cantonese chef depicted this tale with a salted egg yolk sandwiched between two prawns, representing the female and male leads respectively. The chef also added chicken liver to symbolise the absolute devotion that the trio had for one another. These ingredients were crusted and shaped like a pearl, then deep-fried until golden. The challenge of this dish lies in placing the yolk exactly in the centre of the sphere so that all portions have an equal part when it is served quartered.


    Chicken Parcel 经典石榴鸡:

    An unusual dumpling that combines minced chicken, mushrooms, carrots, celery and water chestnuts all wrapped up in a paper-thin egg white omelette. The delicate dish speaks of a scene in Chapter 27 of the classic Chinese novel “Dream of the Red Chamber” (红楼梦) when the female protagonist Lin Daiyu (林黛玉) laments the frailty of life as she tearfully buries withered flowers. It was featured in the “Red Chamber Banquet” (狮城红楼宴) during the 2004 Singapore Food Festival, which saw chefs from Singapore and China whipping up dishes inspired by this story written during the Qing dynasty.


    Wok-Seared Pheasant Roll 凤城野鸡卷:

    The first mention of this dish was found in Sui Yan Shi San (随园食单), a Qing dynasty recipe book authored by Yuan Mei (袁枚). According to the reputable scholar, minced pheasant meat was rolled up in a layer of pork caul then deep fried. Since then, the dish has been prepared in a myriad of ways.


    In the early 20th century, a chef named Dong Chen (董程) from the Shunde District of Canton replaced pheasant with chicken trimmings for which he had no other use. He also swapped pork caul with loin meat. After the trimmings ran out, the chef switched the filling to minced pork. This rendition gained tremendous popularity in Shunde and was named Feng Cheng Ye Ji Zuan (凤城野鸡卷). Feng Cheng (凤城) is another name for Shunde, while the Chinese name for pheasant (野鸡), also means “mock chicken”.


    In post-war Singapore, the Pheasant Roll was a popular appetiser in Cantonese banquets. By then, the dish had evolved again: pork loins are used to roll up thin strips of Yunnan ham, preserved liver sausages, bamboo shoots, pork lard, celery and spring onions. The local rendition also incorporated the colonial flavours of Worcestershire and steak sauce.


    Bird-Nest Lantern on Cream of Pumpkin  金盏银盘燕:

    It is named after a wild daisy whose white petals and yellow stamen are recreated in the soup with a quail egg yolk cradled in a floating bird’s nest. Symbolising unity and fidelity, the soup was favoured for weddings during the 1950s. While the yellow braised stock originally comprised chicken fat and pork lard, clear chicken stock was preferred from the 1960s. Today, we use pumpkin soup as a heathier substitute while retaining the traditional aesthetic of the dish.


    Signature Dishes:

    Chinese-Style Beef Steak 中式牛扒:
    An 1950s invention by Master Chef Lou Seng who mentored our founder when he was apprenticing at the Cathay Hotel. Lou marinated a tenderloin steak in Chinese rose wine and herbs, then seared the meat in a wok and served it with a Hainanese-Western-inspired gravy made of oxtail stock and steak sauce. We still offer this—with a sunny-side-up like the Hawaiian Loco Moco—at Dragon Phoenix to honour Lou’s legacy.


    Signature Yam Basket 佛钵飘香:

    The Legend of Yam Basket: In the early 60s when our founder was dating his wife, he learned that she was an adopted child of Buddhist nuns. As nuns had little desire for material needs, he was facing a problem of what to present as his first gift to his potential “in-laws”. Inspired by the alms bowl, he made a ring with yam paste, and added vegetarian ingredients such as Asparagus, Mushrooms, Bamboo Shoots, Carrots and assorted Capsicums into it.


    A legendary dish was then created, and offered as his gift of love and sincerity. Today, this dish has become part of the local food culture, and can also be found in various parts of Asia such as Shanghai, Taiwan & Hong Kong.


    The dish also came with two non-vegetarian versions, one with chicken and one with shrimps.

  • One Person

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