A Comprehensive Culinary Journey Through the Year of the Horse Lunar New Year Celebration

Introduction

Nestled within the iconic Mandarin Oriental Singapore at 5 Raffles Avenue, Embu stands as a beacon of culinary excellence where East meets West in harmonious gastronomic celebration. During the Lunar New Year period from February 2 to March 3, 2026, this distinguished establishment elevates its already impressive international buffet with an exquisite array of festive specialties honoring the Year of the Horse. This comprehensive review explores not merely the dishes presented, but delves into the intricate interplay of flavors, textures, colors, and culinary techniques that make this celebration a memorable epicurean experience.

Ambience and Setting

Architectural and Spatial Composition

Embu occupies a prime position within the Mandarin Oriental complex, accessible via an elegant eight-minute stroll from Esplanade MRT station or a brisk six-minute walk from Promenade station. The restaurant’s location within Marina Square places it at the nexus of Singapore’s cultural and commercial heart, where the gentle sea breeze from Marina Bay mingles with the urban energy of the city-state.

The dining space itself embodies contemporary sophistication melded with warm Asian hospitality. Soaring ceilings create an airy atmosphere, while strategically positioned lighting fixtures cast a golden glow that flatters both food and guests. The color palette draws from natural tones—rich mahogany woods contrast with cream-colored walls, accented by touches of jade green and vermillion red in honor of the Lunar New Year festivities. These chromatic choices create visual warmth without overwhelming the senses, allowing the vibrant hues of the cuisine to command attention.

Sensory Experience

The ambient soundscape strikes a delicate balance—the gentle percussion of cutlery against porcelain, the hushed murmur of convivial conversation, and the occasional sizzle from live cooking stations create a symphony of dining that energizes without disturbing contemplation. The aromatic landscape proves equally nuanced: fragrant hints of star anise and cinnamon waft from the soup stations, while the distinctive perfume of lotus leaves signals the presence of traditional rice preparations. Subtle notes of caramelized sugar suggest the presence of festive desserts, creating an olfactory map that guides diners through the buffet’s geography.

Service Philosophy

Service at Embu operates with understated precision. Staff members navigate the dining room with practiced choreography, anticipating needs before they’re articulated. The presentation of the complimentary Yu Sheng for parties of four or more transforms into a ceremonial moment, with servers explaining the symbolism behind each ingredient—a gesture that bridges cultural education with hospitality. Operating hours from 6:30 AM to 10:00 PM accommodate diverse schedules, though the Lunar New Year offerings shine brightest during lunch (SGD 78++ per person) and dinner (SGD 98++ per person) services.

In-Depth Culinary Analysis

Lobster and Beetroot Cured Salmon Yu Sheng (Rating: 4.8/5)

Visual Presentation

This Japanese fusion interpretation of Yu Sheng presents as a chromatic masterpiece. The deep magenta of beetroot-cured salmon creates dramatic contrast against emerald ribbons of wakame seaweed. Delicate pink slices of pickled shibazuke add jewel-like accents, while ivory sesame seeds scattered across the composition catch light like morning frost. The arrangement follows principles of Japanese aesthetic philosophy—asymmetrical yet balanced, with deliberate negative space allowing each element visual breathing room.

Textural Architecture

The dish’s textural landscape proves remarkably complex. Beetroot-cured salmon delivers silken, yielding resistance—the cure having firmed the flesh just enough to provide structure while maintaining lubricity. Wakame contributes slippery-crisp oceanic notes, its texture reminiscent of al dente pasta with marine minerality. Shibazuke pickles provide punctuating crunch, their firm structure releasing stored moisture in satisfying bursts. Roasted sesame seeds offer nutty granularity, each tiny seed popping between molars to release aromatic oils. The Yu Sheng eschews the typical heavy oil coating, resulting in a lighter mouthfeel that emphasizes ingredient quality over richness.

Flavor Profile

The yuzu ponzu sauce functions as flavor conductor, its bright citric acidity cutting through the salmon’s natural richness while amplifying umami depths. Beetroot cure imparts earthy sweetness with subtle iron notes that complement rather than dominate the salmon. Wakame brings briny minerality—the taste of clean ocean spray concentrated. Shibazuke contributes fermented complexity with notes of red shiso and pickled ginger. Sesame seeds, toasted to just past golden, release nutty aromatics with hints of caramel. The composition achieves remarkable balance—each taste a distinct voice in a harmonious chord rather than a cacophonous blend.

Golden Pumpkin Crab Meat Soup (Rating: 3/5)

Visual Presentation

Served in traditional Chinese soup bowls, this preparation presents as a sunset-hued liquid with visible crab meat suspensions. The golden-orange base, derived from pumpkin purée, glows with internal luminosity. White crab meat fragments float like clouds in this autumnal sky, their pristine pallor providing visual relief against the saturated background. Steam rises in gentle wisps, carrying aromatic promises.

Textural and Flavor Analysis

The soup’s body achieves velvety consistency through careful pumpkin preparation—likely roasted before pureeing to concentrate sugars and deepen color. Crab meat, present in generous proportion, offers sweet, delicate flakes that dissolve on the tongue with luxurious ease. However, the preparation suffers from salinity imbalance. The sodium content registers too prominently, masking the pumpkin’s natural sweetness and overwhelming the crab’s subtle marine notes. This represents a technical failure in seasoning calibration—perhaps an overenthusiastic hand with stock reduction or inadequate tasting during final adjustments. The dish would benefit from restraint, allowing ingredient quality to express itself without saline interference.

Prosperity Yam Basket with Sweet and Sour Pork (Rating: 5/5)

Visual Presentation

This dish achieves visual drama through structural ambition. The yam basket rises like edible architecture—a latticed vessel of golden-brown strands woven into bowl shape through masterful frying technique. Inside this crispy cradle nestle crimson-glazed pork pieces, their lacquered surfaces catching light. Garnishes of fresh coriander and julienned scallions provide chromatic punctuation—verdant green against red and gold, evoking auspicious Lunar New Year color symbolism.

Textural Virtuosity

The yam basket represents technical achievement worthy of celebration. Exterior surfaces deliver audible shatter-crisp fracture—the sound of proper deep-frying where moisture has been driven out and starches gelatinized into glassy brittleness. Yet the interior maintains unexpected tenderness, evidence of yam’s innate creaminess surviving the frying process. The basket achieves what fried foods aspire to but rarely attain: simultaneous crispness and interior softness, neither quality compromising the other.

Sweet and sour pork provides complementary textural interest. The meat offers resistance before yielding—proper “tooth” indicating precise cooking that maintains structural integrity while achieving full doneness. The coating delivers its own crispy-tender dialectic, crackling initially before dissolving into the succulent meat beneath. The sauce-to-coating ratio proves ideal; enough glaze to flavor without soggifying the crust.

Flavor Complexity

The yam basket contributes earthy sweetness with subtle nutty undertones, its flavor delicate enough to support rather than compete with its contents. Minimal seasoning—perhaps just salt and white pepper—allows yam’s natural character to shine. The sweet and sour pork achieves the ideal balance this preparation demands: vinegar’s sharp acidity checks sugar’s cloying potential, while tomato paste and ketchup provide fruity depth. Pineapple chunks (if included) would contribute tropical brightness and additional textural variation. The combination of yam basket and glazed pork creates sophisticated interplay—earthy meeting fruity-acidic, neutral providing canvas for bold.

Braised Sea Cucumber with Mushrooms and Seasonal Vegetables (Rating: 4/5)

Cultural and Culinary Context

Sea cucumber’s presence on a buffet menu signals serious culinary ambition. This marine echinoderm, prized in Chinese cuisine for its supposed health benefits and textural uniqueness, requires extensive preparation—soaking, cleaning, and braising over extended periods to achieve proper consistency. Its inclusion represents both ingredient expense and labor investment unusual for all-you-can-eat contexts.

Visual and Textural Analysis

The dish presents in classic Chinese banquet style—dark brown sauce coating glistening components arranged with attention to color variation. Sea cucumber pieces exhibit characteristic tubular shape and ebony coloration, their surfaces catching light like polished leather. Shiitake mushrooms contribute earthy brown tones, while seasonal vegetables—likely bok choy or gai lan—provide essential green contrast.

Texturally, properly prepared sea cucumber offers gelatinous-tender consistency—simultaneously yielding and resistant, with slippery-smooth surfaces. The collagen-rich flesh provides satisfying mouthfeel without distinct flavor, functioning as textural vehicle for sauce absorption. Mushrooms contribute meaty bite, their dense flesh offering chewiness that contrasts sea cucumber’s slickness. Vegetables maintain structural integrity—cooked through but retaining snap, evidence of careful timing.

Flavor Development

The braising sauce demonstrates restraint—a quality that elevates this preparation above typical buffet offerings. Oyster sauce provides umami foundation without dominating, its brininess complementing sea cucumber’s marine origins. Soy sauce contributes fermented depth and pleasant salinity. Shaoxing wine adds aromatic complexity with subtle sweetness. Ginger and scallions (likely present during braising) impart background warmth. Critically, the sauce coats rather than drowns—ingredients remain distinct rather than swimming in liquid, indicating proper reduction and sauce-to-solid ratio. This careful balance allows each component’s character to register while unified by the braising medium.

Chinese Preserved Meat Rice Wrapped in Lotus Leaf (Rating: 5/5)

Cultural Significance and Preparation Method

Known as Lo Mai Gai in Cantonese tradition, this preparation represents southern Chinese culinary sophistication. Glutinous rice steamed within lotus leaf wrapping creates a self-contained flavor package where each element contributes to harmonious whole. The lotus leaf, beyond serving as cooking vessel, imparts distinctive perfume—vegetal and slightly smoky with tea-like qualities.

Visual and Aromatic Impact

Presentation begins with unwrapping ceremony—peeling back the lotus leaf releases a fragrant cloud, steam carrying the concentrated aromas of preserved meats, mushrooms, and rice. The visual reveals itself gradually: pale golden rice studded with darker morsels creates a treasure-map aesthetic, with lap cheong (Chinese sausage) pieces showing their characteristic deep red-brown hue, mushrooms contributing black-brown depth, and chestnuts adding ivory accents. Ginkgo nuts, if included, provide additional pale green-yellow highlights.

Textural Complexity

Glutinous rice achieves ideal consistency—grains distinct yet cohesive, with characteristic sticky-chewy texture that glutinous varieties provide. Properly steamed, each grain retains individual identity while clinging to neighbors, creating structural integrity that allows the package to be eaten by hand. Lap cheong contributes firm-tender bite, its preserved nature yielding compact texture that releases rendered fat during steaming. Mushrooms (likely shiitake, rehydrated if dried) offer resilient chewiness, their dense flesh providing satisfying resistance. Chestnuts deliver floury-creamy interior encased in slight firmness—cooked long enough to soften but maintaining shape. Ginkgo nuts add distinctive textural note: slightly crunchy exterior giving way to creamy-bitter interior.

Flavor Layering

The flavor profile demonstrates masterful layering. Glutinous rice, seasoned during cooking with soy sauce, oyster sauce, and perhaps dark soy for color, provides savory-sweet foundation. Lap cheong contributes intense sweetness from sugar cure combined with fatty richness and distinctive fermented pork character. Dried mushrooms bring concentrated umami—earthy and deeply savory. Chestnuts add subtle nuttiness with natural sweetness. Ginkgo nuts contribute slight bitterness that prevents cloying. The lotus leaf imparts its signature vegetal perfume throughout, creating aromatic thread that ties disparate elements together. The overall effect proves complex yet coherent—each bite revealing different flavor combinations depending on which ingredients the chopsticks capture.

Crispy Nian Gao with Sweet Potato and Yam (Rating: 4/5)

Cultural Context

Nian gao (literally “year cake”) carries deep symbolic significance during Lunar New Year—its name homophonous with “higher year,” representing wishes for progress and prosperity. This glutinous rice cake preparation, when done well, balances tradition with technical execution.

Visual Presentation

The dish presents as a tri-layered construction: golden-fried sweet potato forms base and top, sandwiching the translucent amber of nian gao between. The exterior surfaces achieve deep caramelization—rich mahogany in places where sugars have undergone Maillard reaction. Dusting of powdered sugar or sesame seeds might provide final garnish, adding textural and visual interest.

Textural Dynamics

This preparation creates textural drama through temperature and technique. The outer layers of sweet potato and yam, when freshly fried, deliver crispy-creamy dialectic—exteriors crackling while interiors maintain fluffy-smooth consistency. Nian gao center, heated to near-molten state, achieves stretchy-gooey texture characteristic of properly warmed glutinous rice cake. Taking a bite creates satisfying contrast: initial crunch giving way to yielding middle, the nian gao stretching like mozzarella cheese, creating visual and textural entertainment. As the dessert cools, nian gao firms slightly, transitioning from liquid-like flow to chewy-sticky consistency.

Flavor Profile

Sweet potato and yam contribute natural sweetness with earthy undertones—the former offering subtle caramel notes, the latter providing nutty-vanilla character. Frying intensifies these flavors through caramelization while adding pleasant oily richness. Nian gao itself tastes primarily of glutinous rice with brown sugar sweetness—simple but satisfying, the flavor of childhood and tradition. The combination proves comforting rather than complex, evoking nostalgia through familiar taste memories. Temperature enhances enjoyment—eaten warm, the dessert delivers maximum sensory impact, its aromas more pronounced and textures at optimal states.

Recipe Recreations and Cooking Instructions

The following recipes represent home-kitchen interpretations of Embu’s festive offerings, adapted for accessibility while maintaining essential character and technique.

Lobster and Beetroot Cured Salmon Yu Sheng

Ingredients

For the Beetroot Cure: 200g coarse sea salt, 100g granulated sugar, 50g grated fresh beetroot, zest of 1 lemon, 1 tablespoon black peppercorns (crushed), 500g sashimi-grade salmon fillet (skin removed, pin bones extracted)

For Assembly: 100g fresh wakame seaweed (or rehydrated dried wakame), 50g shibazuke pickles (Japanese red shiso pickles), julienned, 3 tablespoons toasted white sesame seeds, 1 cooked lobster tail (approximately 150g meat), sliced thinly, 100g daikon radish, julienned into fine threads, 50g carrot, julienned into fine threads, 2 tablespoons pickled ginger, julienned, 1 tablespoon crispy wonton strips or fried vermicelli

For Yuzu Ponzu Sauce: 60ml yuzu juice (or substitute: 40ml lemon juice + 20ml orange juice), 60ml soy sauce, 30ml mirin, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 small piece kombu (optional, for umami depth)

Instructions

Beetroot Curing (24-36 hours before serving): Combine salt, sugar, grated beetroot, lemon zest, and crushed peppercorns in a bowl, mixing thoroughly. Spread half the cure mixture in a glass or ceramic dish. Place salmon fillet on top, then cover completely with remaining cure. Cover dish with plastic wrap and refrigerate for 24-36 hours. The longer cure time intensifies beetroot color and flavor penetration.

After curing, remove salmon and rinse thoroughly under cold water to remove all cure mixture. Pat completely dry with paper towels. The flesh should exhibit deep pink-red color from beetroot penetration. Wrap in clean paper towels and refrigerate for 2 hours to firm up—this makes slicing easier.

Yuzu Ponzu Preparation (can be made 1 week ahead): Combine all ingredients in a jar. If using kombu, allow to steep for at least 4 hours, then remove. Shake well before serving. The sauce benefits from resting, allowing flavors to marry.

Assembly (just before serving): Using a sharp knife, slice cured salmon very thinly against the grain—approximately 2-3mm thickness. Arrange slices on a large serving platter in overlapping pattern.

If using dried wakame, rehydrate in cold water for 10 minutes, then drain and squeeze dry. Cut into manageable lengths. Arrange wakame, daikon threads, carrot threads, shibazuke pickles, lobster slices, and pickled ginger in separate piles on and around the salmon, creating visual contrast.

Toast sesame seeds in a dry pan over medium heat until fragrant and lightly golden (about 2-3 minutes), shaking frequently to prevent burning. Sprinkle toasted seeds over the arrangement.

Add crispy wonton strips or fried vermicelli just before serving to maintain crunch. Serve yuzu ponzu sauce on the side or drizzle lightly over the dish—approximately 3-4 tablespoons for a serving of 4-6 people.

Technique Notes

The cure ratio (2:1 salt to sugar) prevents salmon from becoming too sweet while providing proper preservation. Beetroot stains permanently—use gloves when handling. For optimal flavor, source sashimi-grade salmon from reputable fishmongers. The dish must be assembled shortly before serving to maintain textural integrity—pre-cut ingredients can be prepared hours ahead and stored separately, then combined at the last moment.

Prosperity Yam Basket with Sweet and Sour Pork

Ingredients

For Yam Basket: 400g taro root (yam), peeled and julienned into matchsticks (approximately 5cm long, 3mm thick), 2 tablespoons cornstarch, 1 teaspoon salt, ½ teaspoon white pepper, Oil for deep frying, 1 small wire mesh strainer or special yam basket mold

For Sweet and Sour Pork: 400g pork shoulder or loin, cut into 2cm cubes, Marinade: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, ½ teaspoon white pepper, 1 teaspoon sesame oil, Coating: 60g cornstarch, 30g all-purpose flour, 1 egg white, 2 tablespoons water, Oil for deep frying

For Sweet and Sour Sauce: 80ml pineapple juice, 60ml rice vinegar, 60ml tomato ketchup, 50g granulated sugar, 2 tablespoons soy sauce, 1 tablespoon cornstarch dissolved in 2 tablespoons water, 100g fresh pineapple chunks, 1 bell pepper (preferably red), cut into 2cm pieces, 1 small onion, cut into wedges, 2 cloves garlic, minced, 1 tablespoon vegetable oil

Instructions

Yam Basket Preparation: After julienning yam, rinse thoroughly under cold water to remove excess starch. This prevents sticking and ensures crispy result. Drain and pat completely dry with paper towels or kitchen cloth. Moisture is the enemy of crispness.

In a bowl, toss dried yam strips with cornstarch, salt, and white pepper until evenly coated. The cornstarch promotes crispiness and helps strips adhere to one another during frying.

Heat oil to 160°C (320°F) in a deep pot or wok. Take a small wire mesh strainer (approximately 10-12cm diameter). Arrange yam strips in a lattice pattern across the strainer, creating a basket shape. Place a slightly smaller strainer inside to sandwich the yam in place.

Carefully lower the double strainer into the hot oil. Fry for 2-3 minutes until the yam begins to set and turn light golden. Remove the inner strainer carefully. Continue frying the basket for another 3-4 minutes until deeply golden and crispy. Remove and drain on paper towels. The basket should hold its shape when the strainer is removed. Allow to cool slightly—it will crisp further as it cools.

Alternative method without special equipment: Shape yam strips into a loose bird’s nest on a heat-proof plate. Microwave for 1 minute, then carefully transfer to 180°C oil and fry until golden. This is less authentic but more accessible for home cooks.

Sweet and Sour Pork Preparation: Combine pork cubes with marinade ingredients in a bowl. Mix thoroughly and let stand for 20-30 minutes at room temperature.

Prepare coating batter by mixing cornstarch, flour, egg white, and water until smooth—consistency should resemble heavy cream. If too thick, add water by the teaspoon.

Heat oil to 180°C (350°F). Working in batches to avoid temperature drop, dip marinated pork pieces in batter, allowing excess to drip off, then carefully lower into oil. Fry for 4-5 minutes until golden and cooked through. Internal temperature should reach 65°C. Remove with slotted spoon and drain on wire rack over paper towels.

For extra crispiness, allow pork to rest for 5 minutes, then increase oil temperature to 190°C and fry again for 1-2 minutes. This double-frying technique ensures maximum crunch.

Sweet and Sour Sauce Preparation: Heat 1 tablespoon oil in wok or large frying pan over medium-high heat. Add minced garlic, frying until fragrant (about 15 seconds). Add bell pepper and onion, stir-frying for 2 minutes until slightly softened but still crisp.

Add pineapple juice, rice vinegar, ketchup, sugar, and soy sauce. Bring to a boil, stirring to dissolve sugar completely. Add pineapple chunks.

Stir the cornstarch slurry to ensure no settling, then pour into the boiling sauce while stirring constantly. The sauce will thicken within 30 seconds. Continue stirring for another minute. The sauce should coat the back of a spoon but remain pourable.

Add fried pork pieces and toss quickly to coat evenly with sauce. Remove from heat immediately—extended cooking will make the coating soggy.

Assembly: Place the yam basket on a serving plate. Carefully fill with the sweet and sour pork. Garnish with fresh coriander leaves and julienned scallions if desired. Serve immediately while the basket retains maximum crispiness.

Technique Notes

Temperature control proves crucial for deep frying. Use a thermometer for accuracy. Oil temperature drops when food is added, so work in small batches. The yam basket can be made 1-2 hours ahead and stored at room temperature, uncovered. Avoid refrigeration, which introduces moisture. The sweet and sour components must be combined at the last moment to preserve textural contrast.

Chinese Preserved Meat Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Ingredients

500g glutinous rice (also called sweet rice or sticky rice), 6-8 dried lotus leaves, 3 Chinese sausages (lap cheong), sliced diagonally, 100g dried shiitake mushrooms, 100g dried shrimp, 8 dried chestnuts (or vacuum-packed cooked chestnuts), 8 ginkgo nuts (canned or vacuum-packed), 2 tablespoons vegetable oil, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce (for color), 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon sesame oil, ½ teaspoon white pepper, 2 cloves garlic, minced, 2 shallots, finely chopped, 300ml chicken stock

Instructions

Preparation (night before): Rinse glutinous rice thoroughly under cold water until water runs clear. This removes excess starch. Soak rice in cold water overnight or for at least 6 hours. Drain well before using.

Soak dried shiitake mushrooms in warm water for 2 hours until fully rehydrated. Squeeze out excess water, remove stems, and cut caps into quarters. Reserve soaking liquid—it contains concentrated umami.

Soak dried shrimp in warm water for 30 minutes until softened. Drain.

If using dried chestnuts, soak in water for 2-3 hours until softened. Fresh ginkgo nuts require blanching to remove bitter skins—boil for 5 minutes, then peel. Canned varieties are pre-prepared.

Soak dried lotus leaves in hot water for 30 minutes until pliable. Drain and wipe dry. Cut each leaf in half if making smaller individual portions.

Rice Preparation: Heat 2 tablespoons oil in a wok or large pan over medium heat. Add minced garlic and chopped shallots, frying until fragrant and beginning to golden (about 2 minutes).

Add drained glutinous rice to the wok. Stir-fry for 3-4 minutes, coating rice thoroughly with aromatics and oil. The rice grains should become slightly translucent around the edges.

Add soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, and white pepper. Stir-fry for another 2 minutes, ensuring even seasoning distribution. The rice should take on caramel-brown color from the dark soy.

Add chicken stock and 100ml of the reserved mushroom soaking liquid. Bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until liquid is absorbed and rice is about 80% cooked—still slightly firm to the bite. The rice should stick together but maintain individual grain definition. Remove from heat and let cool until handleable.

Filling Preparation: In a separate pan, heat 1 tablespoon oil over medium-high heat. Add lap cheong slices and fry for 2 minutes until edges begin to render fat and caramelize. Remove and set aside.

In the same pan, add dried shrimp and quartered mushrooms. Stir-fry for 3-4 minutes until fragrant. Add 1 tablespoon soy sauce and 1 teaspoon sugar. Continue cooking for another minute. Remove from heat.

Assembly: Lay a lotus leaf section on a work surface, rough side down (smooth side should face the rice). If the leaf has torn during soaking, overlap two pieces to create secure wrapping.

Place approximately 150g (about ⅔ cup) of the seasoned rice in the center of the leaf, spreading it into a rectangle about 10cm x 8cm.

Create a shallow indentation in the center of the rice. Add filling ingredients: 3-4 pieces of lap cheong, 4-5 pieces of mushroom, 1 tablespoon of dried shrimp mixture, 1 chestnut, and 1 ginkgo nut. Press filling gently into the rice.

Cover the filling with another 50g of rice, sealing the filling completely. Shape into a compact rectangular package.

Fold the lotus leaf: First fold the two longer sides over the rice to meet in the middle, then fold the shorter ends over, creating a secure rectangular package. Tie with kitchen twine if needed to maintain shape during steaming. Repeat with remaining rice and filling.

Steaming: Prepare a steamer by bringing water to a rolling boil. Place wrapped packages in steamer basket, folded side down. Ensure packages don’t touch the boiling water—they should be suspended above it.

Steam over high heat for 30-35 minutes. The packages should feel firm when pressed gently. If rice was only 80% cooked before wrapping, this steaming completes the cooking process while allowing lotus leaf aromatics to penetrate.

Remove from steamer and let rest for 5 minutes before serving. Serve hot, allowing diners to unwrap their own packages at the table for maximum aromatic impact.

Technique Notes

Glutinous rice differs from regular rice in amylopectin content, which creates characteristic stickiness. It must be soaked to ensure even hydration—unsoaked glutinous rice steams unevenly with hard centers. Pre-cooking rice with seasonings before wrapping ensures flavor penetrates throughout rather than concentrating in outer layers. Lotus leaves can be found in Asian grocery stores, usually dried. They impart subtle floral-tea notes that cannot be replicated with other wrapping materials. These packages freeze excellently—steam frozen packages for 40 minutes without thawing.

Crispy Nian Gao with Sweet Potato and Yam

Ingredients

1 piece nian gao (about 300g), sliced into 1cm thick pieces, 200g sweet potato, peeled and sliced into 0.5cm rounds, 200g taro (yam), peeled and sliced into 0.5cm rounds, 100g all-purpose flour, 50g cornstarch, 1 egg, 150ml cold water, ½ teaspoon baking powder, Pinch of salt, Oil for deep frying, Optional: sesame seeds for garnish, powdered sugar for dusting

Instructions

Nian Gao Preparation: Store-bought nian gao comes in cylindrical blocks, often vacuum-sealed. Remove packaging and slice into rounds approximately 1cm thick. Each slice should be substantial enough to maintain structure during frying but thin enough to heat through completely.

If making nian gao from scratch: Combine 400g glutinous rice flour, 250g brown sugar, 400ml water in a pot. Heat while stirring until sugar dissolves. Pour into an oiled pan and steam for 45 minutes until set. Cool completely before slicing. Homemade nian gao requires overnight refrigeration to firm up sufficiently for frying.

Vegetable Preparation: Slice sweet potato and taro into uniform thickness—consistency ensures even cooking. Soak slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry. Any surface moisture will cause dangerous oil splatter during frying.

Batter Preparation: In a bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate bowl, beat egg lightly, then add cold water. Create a well in the dry ingredients and pour in the liquid. Whisk until just combined—some small lumps are acceptable. Over-mixing develops gluten, resulting in tough coating.

The batter consistency should resemble heavy cream—it should coat the back of a spoon but flow freely. If too thick, thin with cold water by the tablespoon. If too thin, add flour by the teaspoon. Let batter rest for 10 minutes—this allows flour to hydrate and baking powder to activate.

Frying Process: Heat oil in a deep pot or wok to 170°C (340°F)—use a thermometer for accuracy. This moderate temperature allows thorough cooking without surface burning.

First, fry sweet potato and taro slices without batter. Working in small batches, carefully lower slices into oil. Fry for 4-5 minutes, turning once, until golden and cooked through. Test doneness by piercing with a skewer—it should meet no resistance. Remove with slotted spoon and drain on wire rack. These can be prepared 1-2 hours ahead and kept at room temperature.

Assembly and Final Frying: Create sandwiches by placing a nian gao slice between two pieces of sweet potato or taro. The heat-conducting vegetables will warm the nian gao to optimal gooey consistency.

Carefully dip each sandwich into the prepared batter, ensuring complete coating. Allow excess batter to drip back into the bowl—too much batter creates thick, doughy crust.

Gently lower battered sandwiches into oil heated to 175°C (345°F). Fry for 3-4 minutes, turning occasionally for even browning, until coating achieves deep golden color and crispy texture. The nian gao center should become molten and stretchy from the heat.

Remove and drain briefly on paper towels. If desired, sprinkle with sesame seeds while still hot—they’ll adhere to the oil-moistened surface. Alternatively, dust with powdered sugar just before serving.

Serving: Present immediately while exterior maintains maximum crispness and interior nian gao remains molten. As diners bite through the crispy coating, the stretching nian gao creates visual and textural entertainment. The dish cools quickly, so prompt serving proves essential.

Technique Notes

Nian gao’s high sugar content makes it prone to burning at high temperatures. The double-layer construction with sweet potato/taro insulates the nian gao from direct heat while providing structural support. Pre-cooking the vegetables ensures they’re fully tender before the final battering and frying. Working in small batches prevents oil temperature from dropping, which causes greasy, heavy coating. For variation, try dipping in beaten egg before flouring, creating a more substantial crust. The dish can incorporate red bean paste or other sweet fillings alongside the nian gao for additional flavor complexity.

Conclusion

Embu’s Lunar New Year celebration exemplifies how thoughtful culinary curation can elevate buffet dining beyond mere abundance into artful experience. The restaurant’s Japanese fusion approach to traditional Chinese festive dishes demonstrates confident creativity—respectful of tradition while unafraid of innovation. Each dish examined reveals careful attention to textural contrast, visual appeal, and flavor balance. While the Golden Pumpkin Crab Meat Soup suffers from seasoning imbalance, the remaining offerings achieve technical excellence worthy of à la carte presentation.

The ambience supports rather than distracts from the cuisine—warm without stuffiness, refined without pretension. Service maintains professional standards while remaining approachable. At SGD 78++ for lunch and SGD 98++ for dinner, the value proposition proves compelling for those seeking festive celebration without the commitment of multi-course banquet dining.

For home cooks inspired to recreate these dishes, the recipes provided offer accessible entry points into techniques that appear complex but prove manageable with proper preparation and attention to detail. Whether experienced in Chinese cooking or approaching these preparations for the first time, the reward lies not merely in the finished dishes but in the process itself—the patient curing, the careful wrapping, the precise temperature control. These techniques connect contemporary kitchens to centuries of culinary wisdom, making each dish a bridge between tradition and innovation, between restaurant and home, between celebration and everyday nourishment.

Embu’s Year of the Horse celebration reminds us that festive dining need not choose between authenticity and creativity, between indulgence and refinement. The best celebrations, like the best dishes, achieve balance—honoring what came before while embracing what’s possible now.