[CNY'16] Mitzo: Prosperity Delights

As earlier mentioned, the first place (in my books) for this year's Lunar New Year menu has been allocated to Szechuan Court in Fairmont Hotel. Coming in a close second is Mitzo's prosperous delights. Well-know for its vibrant decor, plush interiors as well as its progressive Cantonese cuisine, backed with an innovative cocktail program, Mitzo has always been a firm favourite for me when it comes to Asian dining - here, the double-boiled soups are a hit and roast meats are utterly divine. However, Lunar New Year provides some unexpected twists and turns with specialities such as the Pearls of Prosperity Kingfish Yu Sheng and the Superior Lobster Fortune Pot sounding like they are fit for royalty and looking every bit the part.

Get the ball rolling with Mitzo's ostentatious version of the yu sheng, the Pearls of Prosperity Kingfish Yu Sheng ($68++ for regular and $108++ for large) is dished out in a magnificent platter served up with a side of drama. In contrast to the usual piquant citrus versions of sauces you find elsewhere, here at Mitzo, conventional measures are ditched for a savoury Chu Hou sauce (homemade concoction of soybeans, garlic, ginger, sesame seeds and spices) which proves an interesting companion to the Kanpachi kingfish. Since we usually associate the resultant flavors with roast meats, this is one to take your palate by surprise. What takes the cake is the impish and revolutionary step of blending it tableside with a cocktail shaker; now, if that doesn't make you want to make a beeline for another cocktail, then its clear to see you're not a closet alcoholic. The spiral mixture is a vibrant combination of carrots, radish, crispy vermicelli, ginger, crispy lotus root and toasted pistachios; crispy salmon skin adding to the pageantry of the dish. Peering a litte closer at the spread, you'll find these fastidiously regular sized balls that are essentially lychee caviar, each bite releasing bursts of refreshing tangy sweet flavors in your mouth. A thoughtful addition that adds instant bonus points to the Yu Sheng's memorability index.

To complement your meal, the Mandarin Mojito  ($20) is an auspicious concoction of havana club, apricot liquer, angostura bitters complete with mandarin orange wedges. It's fizzy and light-hearted nature helping to break you into the heavier festivities of the meal that lies ahead.

But first, one of Mitzo's signature offerings, their Double-boiled fish maw with cordyceps flower and pork ribs soup. Hold on to me as I stand on the speakers and applaud this wildly successful attempt at chasing the impending cold away. This hearty soup delivering on all fronts, coating my lips with a layer of fatty collagen whilst I gently prod the flesh off the tender pork rib.

Not to be missed is Mitzo's Superior Lobster Fortune Pot ($398 for regular and $688 for large). Ain't no regular pen cai here with the inclusion of braised lobster in 'mao tai' wine crowning the other luxurious ingredients crowding the pot. Chock full of Chinese delicacies such as abalone, dried scallop, flower mushroom, sea cucumber, fish maw and dried oyster, everyone will find something that tickles their fancy in the bottomless urn. The crispy roast pork belly, cleverly served without the zhap inflicting any damage to its resilient golden hide, serving as the foundation of success in my books.

Tender and succulent Soon Hock fish lies under smithereens of pastel pink preserved vegetables. The Steamed Soon Hock in soya sauce impresses despite the overfatulence of pickled ginger that seemed to overbearing at some point. And finally, the savoury portion of the meal concludes with a energising Steamed rice with Chinese assorted sausage, chicken and mushroom. Somewhat traditional in its make-up but hardly disappointing in terms of delivery and attention to detail.

The Homemade Koi Fish Nian Gao spins for diet plans out of control, battered and deep fried, the crisp hide buries soft, sticky innards. So irresistible that I had 2 slices despite certain belly exploding circumstances and, true be told, didn't regret it one bit.

The real dessert is delivered in the form of Spring Elixir ($20), a Chinese stylised Negroni with red date infused gin for wealth, fertility and prosperity, red vermouth and goji berry syrup dusted with a fine layer of edible gold, just so. Well formulated and extremely balanced, I wiped out two of these and called it a day before retreating home for a food-comatose induced slumber.

Mitzo Restaurant and Bar
Level 4 Grand Park Orchard
270 Orchard Road
t: 6603 8855
w: http://mitzo.sg/

Operating Hours:
Daily: 12pm - 2 30pm; 6 30pm - 10 30pm
Thurs - Sat, eve of PH: Supper from 6 30pm - 1am

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