This Lunar New Year, The Windsor will be celebrating with a special Lunar New Year menu that will run across three weeks from 20 January to 9 February. Inspired by the flavours and ingredients of Chinese cuisine, the menu will feature delicacies including a confit duck sandwich with hoisin, a five-spice pork bao with crackling, scallop toast, and a mushroom XO tart.
Executive Pastry Chef Jeremie Parmentier has modernised traditional sweets such as the peanut cookie and pineapple tart, drawing influences from the items and his French heritage to create a quartet of delightful patisserie. The peanut cookie will feature a peanut praline & caramelised peanuts, the pineapple tart is filled with fresh pineapple, pineapple compote and coconut sponge, the sesame sphere comprises a black sesame mousse & yuzu crémeux, and there will be a strawberry petit gateau with strawberry mousse & almond sponge.
The Lunar New Year Afternoon Tea will be served with traditional and orange peel scones, a housemade orange marmalade and thick double cream. Guests dining at the hotel on Lunar New Year Day itself (Saturday 25 January) will also be treated to a lion dance performance in the hotel lobby at 12pm.
Lunar New Year Afternoon Tea, Monday 20 January – Sunday 9 February
11.30am – 2.00pm (Mondays and Tuesdays) and 11.30am – 4.30pm (Wednesdays to Sundays)
$75 per person on weekdays & $99 per person for a weekend dessert buffet, with French sparkling wine on arrival and a choice from 11 specialty teas or coffee
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