Mitzo celebrates reunions and resplendent feastings with an array of quintessential festive dishes, completed with a touch of modernity.
Available from 14 Jan to 11 Feb 2017, Mitzo's Lunar New Year set menus feature progressive Cantonese cuisine that brings forth new flavours and experiences. Be enthralled as Executive Chef Nicky Ng redefine your Chinese dining experience through the innovative use of ingredients in his Lunar New Year specialties.
Completing the festivities is Mitzo's artisanal cocktails
– Spring Blossom, a smoky & sweet mezcal cocktail.
Yu Sheng tossing, also known as 'Lo Hei' is a common practice amongst the locals. An ubiquitous dish comprising of colourful ingredients, this platter symbolizes abundance, prosperity and vigour; the higher you toss, the more good fortune will rain on you in the coming year.
Toss to an exuberant start of the year with Mitzo's Pearls of prosperity kingfish yu sheng, featuring a sea of lychee carviar that burst with refreshing sweetness in between bites.
Traditionally said to serve a fleeing emperor during the late Song Dynasty, villagers pooled their finest ingredients to prepare a pot of food fit for king. Pen Cai thus symbolize cohesion and togetherness to share a pot of abundance, and is now a luscious one-pot dish enjoyed during Lunar New Year.
The ubiquitous Pen Cai at Mitzo gets an update with 3 varieties – the Prawn, Lobster or Grouper Fortune Pot, all braised in Mitzo's homemade broth comprising of a mixture of Chu Hou sauce and pork bone broth.