It’s that time of the year again, bright red decorations filling up the streets and Chinese New Year songs can be heard everywhere. Some families are already celebrating and gathering for reunion dinner – so do we! We were thankful to be invited and got to try out the specially created Chinese New Year festive menu by Froth – known for their creative localized fusion dishes.

Lo Hei

Lo Hei (Yu Sheng)

Yu Sheng

With scallop, kumquat and achar dressing

Lo Hei or Yu Sheng, also known as Prosperity Toss, was the first dish served. This Yu Sheng was Nonya-style inspired, where kumquats are used instead of normal sun-dried oranges, adding a very refreshing touch to the dish. On top of that, the sauces are replaced by Achar dressing, hence not oily at all and well-balanced between sweet and sour. In the blink of an eye we finished most of the Yu Sheng, definitely serves very well as an appetizer! (Also available in a bigger portion, for 4)


Deep Fried Yam Rings

Deep Fried Yam

Served with cauliflower couscous and burnt beurre blanc

Deep Fried Yam Ring has been one of the most common and traditional dishes in Cantonese cuisine, but little did we know that it can be deconstructed and presented so differently. The silky fine yam paste was mildly sweet and coated with a crust that is so crunchy, almost like a butter cookie! Served in bite-size together with sautéed cauliflower couscous and buttery smooth beurre blanc.

Citrus Scallop Ceviche

Citrus Scallop Ceviche

Served with candied lotus root and kumquat

Get ready your cameras, as the exquisite Citrus Scallop Ceviche is totally prepared for the gram! Layered with ingredients of different texture, aromatic edible flower petals, plump and juicy scallop, citreous kumquat and sweet crunchy lotus root, altogether they make a very interesting combination, certainly an eye-opener.

Bak Kwa Pork Collar

Bak Kwa Pork Collar

Served with spicy pumpkin purée, red wine sauce and butter poached granny smith apple

The pork collar was well-marinated and did remind us of Bak Kwa, but upgraded to a juicy cut version. Despite the thick cut, the meat was well-cooked and remained succulent. Because of its beautiful marbling, cutting through the meat along the grain direction was easy, making pork collar the perfect cut for this dish. With a little mix-and-match between the savory red wine sauce and the pumpkin purée with a bit of a kick, the dish is perfectly completed.

Chestnut & Spinach Chicken Roulade

Chestnut & Spinach Chicken Roulade

Served with foie gras, homemade chicken chips and bok choy

Foie Gras, although a superior ingredient, requires the chef to be precise about the cooking duration. The pan-seared Foie Gras was done beautifully, smooth and literally melts in our mouth! The chicken roulade was so tender and succulent that we are pretty sure chicken thigh was used for the cut. The dish was a great fusion creation, harmoniously combining French chicken roulade and foie gras with homely Chinese sauce and bok choy.


Caramel Chocolate Mousse

Caramel Chocolate Mousse

Served with raspberry filling, salted chocolate crumble, sour plum, confit orange, pistachio sponge and popping candies

Start our Chinese New Year right and with a “Bang”! The dessert served was a great product of creative imagination, shaped and colored like a dynamite. The mousse was velvety and creamy, filled with raspberry swirls. There are also surprise component added – popping candies! Creamy mousse with pistachio sponge and salted chocolate crumble, along with popping candies, these combination of textures are like an orchestra in our mouths. May this auspicious dessert brings prosperity to everyone!

Hot Salted Caramel LatteIced Salted Caramel Latte and Iced Chocolate

Hot and Iced Salted Caramel Latte and Iced Chocolate

Along with the sumptuous meal and cozy ambiance, the drinks at Froth was also very palatable. Their Salted Caramel remind us of butterscotch, pleasantly salted and yet a treat to our sweet tooth! The iced chocolate was rich and dulcet, likable but their Salted Caramel Latte still won our heart.

We chanced upon a menu stand by the table and learn that they serve tea break from 3pm – 6pm, a cup of artisan coffee or premium tea with a dessert of the day for only just $7.90, we were thinking that is definitely a deal not to miss (for the Salted Caramel Latte!).

Giveaway (20th Jan – 4th Feb)

PeanutLoti Froth Giveaway

If you have not heard of it but we collaborated with Froth to bring some CNY goodies to you guys, the giveaway was held from 20th January 2018 to 4th February 2018. Hence by the time you’re reading this blog post, the giveaway would be over. But fret not, we will be bringing more giveaway to you guys, so do check with us for frequent updates!

Congratulations to Jas Tan and Tan Hock Keong from Facebook, you guys get to win a Chinese New Year Feast & Prosperity Yusheng for 2 to dine AND Chinese New Year Mini Hamper (Worth up to $200) from Froth!

Thank you for reading, do consider Froth if you haven’t thought of a place to celebrate CNY! If you have like what you read, please follow us on Instagram and like us on Facebook to check out our daily updates. We love you and are greatly appreciative of your support throughout our food hunting journey!

2 Finlayson Green Ascott Raffles Place Singapore 049247
Opening Hours
Mon – Sat: 11:30am – 10:00pm
Sun: Closed | PH: 11:30am – 5:00pm
Tel: +65 6336 1228
They also provide reservation through Chope from their website.
(Note: Restaurant is located on the second floor, while Bar is on the ground floor)