Delve Into a Parisian-Asian fusion Dining Experience This Lunar New Year at Ginett Restaurant & Wine Bar!

CONTENT: Yiew Kai Jie

IMAGE: Luxe Multimedia

As the Lunar New Year is just around the corner, Ginett Restaurant & Wine Bar will be serving up it’s special Lunar New Year-inspired French menu. Incorporating traditional auspicious Chinese ingredients with French techniques, this promotional dinner menu will be available exclusively from now until the end of February. The dinner menu consists of five a la carte dishes, ranging from a unique rendition on the traditional yusheng, to a pasta dish with a whiff of wok hei!

Adhering to the demands of the authorities to do away with the traditional shouting of Lo Hei to stem the spread of COVID-19, Ginett is serving up a subtle Hamachi Carpaccio served “Yu Sheng” Style (S$26++) that replaces the conventional salmon with Japanese yellowtail that gives a more intense flavour which complements the other greens in the salad and makes for a great starter dish to your meal. Don’t neglect the sour plum dressing that helps to add a slight tangy taste and enhances the natural flavours of the Hamachi!

Moving onto the mains, meat lovers can indulge in the Burgaud Challans Duck (S$30++) marinated with pu-erh tea and Chinese five spice. Known for its rich and flavourful meat, the French duck breast is served with aged soy and charred baby leeks, an auspicious symbol of wealth.

Next, the Crispy Suckling Pig (S$32++) involves a succulent piece of roasted suckling pig belly being marinated overnighted, slowly cooked for six hours, then rested for another twelve hours to render some of the fat and tenderise the meat before being served to diners. The skin has an amazing char that gives a satisfying crispy bite with the right amount of fat and flavour from the pork. The pumpkin purée helps to alleviate the richness of the pork and acts as a break in the dish if the pork starts to get too rich for one’s palate.

Pasta lovers will be able to tuck into a Grilled Lobster Tagliolini (S$38++) that uses freshly made in-house tagliolini cooked with garlic and chilli, XO sauce and topped with a charcoal-grilled Maine lobster! This dish resembles a Chinese zi char dish that has a mild wok hei flavour to it, although the lobster was a tad bland and could have used more could use more seasoning or even a dipping sauce.

Finish the meal on a sweet note with the Pineapple Tarte Tatin (S$15++) – Ginett’s fusion spin off on the famous French apple tart and the quintessential pineapple tart. Pineapple and cranberry jam is stuffed into warm puff pastry which is then topped with caramelised pineapples, and served with a dollop of vanilla ice cream. Similar to a conventional apple a la mode that can be found in other restaurants, the pineapple stuffing was a welcome change as the mild sweetness of the fruit coupled with the jam and the cold vanilla ice cream works as an irresistible treat and flavour bomb when it reaches your palate!

The dishes also come with wine pairing options that includes a medley of different French wines that complement the flavours dishes being served, do check with the staff on which wines are being served that day as the recommendations are changed on a daily basis.

Ginett Restaurant & Wine Bar
200 Middle Rd, Singapore 188980