Chinese New Year
Perfect for that get-together with colleagues, clients, family and friends. We have specially-curated 8 Chinese New Year Set Menus* and À la carte Menu. The menus are available from 1 February 2018 to 2 March 2018, so make your bookings now!
*For CNY Set Menus only, you may have the option to switch the Chicken Feet to Chicken Wings instead.
The Kia Hiang Claypot Spring Chicken ($19), Kia Hiang Claypot Organic Chicken ($30), Pen Cai (from $238) made with premium abalone sauce and South African abalone, and the Prosperity Salmon Yusheng (from $32) are all available for takeaway. Do make your orders by 8 February for self-collection by 14 February 2018.
À la carte
On the “wok menu”, Kia Hiang’s signature Kia Hiang Claypot Spring Chicken ($18) still features prominently, and is exactly as how we remember it. The Kia Hiang Claypot Organic Chicken ($28) – a juicy moist chicken, enveloped in sweet cabbage, bathed in syrupy herbal broth. This dish is comforting and will be sure to bring back happy memories, or to make new ones.
Chef Cheng does justice to the Australian Angus Ribeye, with each cube of meat coated with strong wok-hei flavor. Succulent and perfectly cooked, the beef will have guests coming back for more.
Dim Sum Set
On the dim sum menu, Chef Wong surprises with his innovative line-up. In addition to the traditional Steamed Shrimp Dumplings ($5.20), BBQ Pork Buns ($4), and Pan-fried Radish Cake ($8) among many others, Chef Wong has also elevated the humble dim sum to include Steamed Siu Mai with Conpoy and Black Truffle ($5.20 for 3 pieces) and Gold Foil Dumplings with Assorted Mushroom ($4.80 for 3pcs), which are sure to be crowd favourites. These little morsels of lusciousness are packed with flavour and guests won’t be able to stop at just one.
Click Here for Dim Sum Set Menu