TOP PICKS
With an impeccable mix of fresh ingredients and flavourful broth, these were the unanimous favourites.
SZECHUAN COURT’S PROSPERITY POT OF GOLD
$468.66 (six to eight pax), $736.16 (10 to 12 pax), from Fairmont Singapore, 80 Bras Basah Road, tel: 6431-6156. Available from Feb 2 to Mar 5.
14 INGREDIENTS 8-head African abalone, sea cucumber, fried fish maw, prawns, fish fillet, dried oysters, dried scallops, roast duck, roast pork, poached chicken, Japanese flower mushrooms, king oyster mushrooms, fried beancurd and Tian Jin cabbage.
TASTING NOTES All the ingredients were cooked to perfection, especially the sea cucumber, which had a gelatinous bite to it. The seafood was fresh and well-seasoned; the roast pork juicy and tender; and the vegetables soaked up the richly flavoured broth very nicely.
LI BAI’S SIGNATURE FORTUNE POT
$415.16 (six pax), from Sheraton Towers Singapore, 39 Scotts Road, tel: 6839-5623. Available from Feb 2 to Mar 4.
19 INGREDIENTS Abalone, sea cucumber, fish maw, Japanese scallops, prawns, dried oysters, dried scallops, dace fishballs, goose web, pork tendon, pork knuckle, roast duck, roast pork, soya sauce chicken, Chinese sausages, Chinese mushrooms, beancurd skin, radish and yam.
TASTING NOTES A meat lover’s pencai, this one had the best roast meats, and the pork knuckle was well-braised and tender. The fish maw, scallops, abalone and prawns – bonus points for being peeled – also won praise for their firm texture. However, the broth was a tad salty and would go well with rice; and we’d have liked more greens to balance it.
XIN CUISINE’S TRADITIONAL PENCAI
$286.76 (six pax), $393.76 (10 pax), from Holiday Inn Singapore Atrium, 317 Outram Road, tel: 6731-7173. Available from Jan 20 to Mar 5.
17 INGREDIENTS Abalone, sea cucumber, superior fish maw, fish maw, sea whelk, fresh scallops, prawns, dried oysters, roast duck, roast pork, Chinese sausages, bamboo pith, mushrooms, Chinese cabbage, dried beancurd skin, sea moss and radish.
TASTING NOTES Unique ingredients in this one included bamboo pith and sea whelk, and both were well-received. The scallops and prawns also stood out, and we liked how the flavourful roast duck was propped on the topmost layer and not engulfed in its turmeric-tinged broth.
MOST LUXE
Generous with succulent ingredients, your mum-in-law will be very pleased with these.
PEONY JADE'S “REAPING ABUNDANCE WEALTH” AUSTRALIAN PREMIUM WHOLE ABALONE POON CHOI
$361.66 (six pax), $575.66 (eight to 10 pax), from Peony Jade @ Keppel Club, 10 Bukit Chermin Road, tel: 6276-9138, and Peony Jade @ Clarke Quay, #02-02, Blk 3A Clarke Quay, tel: 6338-0305. Available from Jan 19 to Mar 5.
18 INGREDIENTS 10-head Australian abalone, South African spiked sea cucumber, fish maw, fresh scallops, king prawns, homemade sea-grouper mousse cake, premium dried scallops, premium dried oysters, pork knuckle, pork tendon, roast pork, Sakura chicken, black moss, shiitake mushrooms, beancurd sheet, broccoli, yam, and radish.
TASTING NOTES Most tasters appreciated the juicy and generously-cut roast pork, pork knuckle and chicken, but some felt that they were a little chunky. The abalone, black moss, prawns and mushrooms were nice, but the scallops were chewy, and the beancurd sheet slightly undercooked.
HAI TIEN LO’S GOLDEN OPULENCE PENCAI
$671.96 (10 pax), from Pan Pacific Singapore, 7 Raffles Boulevard, tel: 6826-8240. Available from Feb 2 to Mar 5.
15 INGREDIENTS Abalone, sea cucumber, fish maw, Hokkaido scallops, prawns, dried oysters, goose web, deer tendon, pork knuckle, roast duck, Chinese mushrooms, lotus root, black moss, bean gluten and Chinese baby cabbage.
TASTING NOTES This pot made our mouths water, with everything looking plump and juicy. Most of the ingredients were cooked well, especially the seafood, and the broth was thin but flavourful. What did let us down a little were the slightly undercooked goose web and sea cucumber, which also had a fishy smell.
SHANG PALACE’S ABUNDANCE TREASURE POT
$361.66 (eight pax), from Shangri-La Hotel Singapore, 22 Orange Grove Road, tel: 6213-4473. Available from Jan 20 to Feb 17.
16 INGREDIENTS Abalone, sea cucumber, fried fish maw, top shell, Mexican clam sea caracol, poached prawns, dried scallops, goose web, stewed duck, roast pork, soya sauce chicken, mushrooms, lotus root, black moss, yam, and turnips.
TASTING NOTES This had a light broth that went well with generous amounts of ingredients that filled up the pot. Most of them were tasty – the soya sauce chicken, prawns, mushrooms and fish maw – although some thought the sea cucumber could have been softer and the abalone less chewy. The conches (top shell and caracol) were an interesting addition, and would appeal to seafood lovers.
BEST FOR VARIETY
There’s something for everyone, even the most picky eater, in these abundant pencai.
MAN FU YUAN’S DELUXE TREASURE POT
$457.95 (five pax, includes a yusheng) from Intercontinental Singapore, 80 Middle Road, tel: 6825-1008. Available from Jan 15 to Mar 5.
23 INGREDIENTS Baby abalone, sea cucumber, fish maw, lobster, prawns, scallops, dried oysters, dace fish stuffed with dace fish paste, goose web, pig trotter, roast duck, braised chicken wings, Chinese sausages, liver sausages, black fungus, ling zhi mushrooms, flower mushrooms, wolfberries, sea moss, fried yam, beancurd skin, cabbage and radish.
TASTING NOTES The lobster, pig trotter, prawns and braised chicken wings were among our favourites, but the broth was a tad too salty and the sea cucumber could be softer. What we really liked was how the rich Chinese liver sausages added a gamey sweetness to the savoury ingredients.
PARK PALACE’S POT OF FORTUNE PENCAI
$298 (six pax), $488 (10 pax), from Grand Park City Hall, 10 Coleman Street, tel: 6432-5543. Available from Feb 1 to Mar 5.
20 INGREDIENTS Sliced abalone, sea cucumber, scallops, sliced sea perch fillet, prawns, dried scallops, pork knuckle, roast duck, roast pork, soya chicken, black mushrooms, ling zhi and nameko mushrooms, Tian Jin cabbage, lotus root, wood fungus, gingko nuts, broccoli, sea moss, beancurd sheet and radish.
TASTING NOTES We liked the tender roast pork and soya chicken, crunchy lotus root, soft wood fungus, fresh perch and scallops. The sea cucumber could have been a little less rubbery. The sliced abalone, although fresh and cooked right, disappeared into the mass of ingredients, and was hard to get at.
SIMPLY HOMELY
These flavourful pots of comfort tasted just like they were lovingly cooked at home.
PUTIEN’S POT OF GOODIES (ABALONE)
$329.56 (six pax), $522.16 (10 pax), from Putien restaurants, including #02-18 Raffles City, tel: 6336-2184. Available from Jan 15 to Mar 5.
12 INGREDIENTS Abalone, sea cucumber, fish maw, Putien dried clams, dried scallops, pork tendon, roast pork, chicken wings, Japanese flower mushrooms, black moss, Chinese cabbage and Putien’s homemade beancurd.
TASTING NOTES It scored high for having one of the best-tasting sea cucumbers, and its juicy, crunchy mushrooms and scallops were delicious too. Lending it a homely, auspicious vibe is the reddish house broth, which had a mild smoky flavour.
WAH LOK’S LONGEVITY POON CHOI
$436.56 (six pax), $736.16 (10 pax), from Carlton Hotel, 76 Bras Basah Road, tel: 6349-1292. Available from Feb 8 to Mar 5.
13 INGREDIENTS Abalone, sea cucumber, scallops, pan-fried prawns, dried oysters, fishballs, roast duck, pork shank, mushrooms, black moss, Tian Jin cabbage, yam and radish.
TASTING NOTES This pot had the thickest and yummiest broth. The pre-fried prawns, which are unusual in pencai, added depth to the dish’s aroma and flavour. We also liked the tender roast duck and fresh scallops, and some of us enjoyed the crunchy sea cucumber.
TIEN COURT’S PROSPERITY PENCAI
$361.66 (six to eight pax), $575.66 (eight to 10 pax), from Copthorne King’s Hotel, 403 Havelock Road, tel: 6318-3193/3198. Available from Feb 1 to Mar 5.
11 INGREDIENTS Abalone, sea cucumber, fish maw, shark’s fin (customers can request to omit), prawns, dried oysters, roast pork, braised chicken, Chinese mushrooms, cabbage, black moss.
TASTING NOTES With the least number of ingredients and its simple presentation, we didn’t expect to like this pot as much as we did. But it had the lightest-tasting broth that allowed us to savour the freshness of each ingredient. Most notable were the roast pork and fish maw, which most of us enjoyed.
* All prices are nett for takeaway orders. Most restaurants advise orders to be made three days in advance. All pencai are available for dine-in as well.
This article was originally published in Simply Her January 2015.