Welcome the Year of the Monkey with a magnificent Mushrooms Mosaic Yu Sheng (鲜菇献宝鱼生) crafted by the talented culinary team behind award-winning buffet restaurant, Carousel, at Royal Plaza on Scotts.

The inspiration for the unique dish originated from the bearded tooth mushroom (猴头菇), which is literally translated as “monkey’s head mushroom” from its Mandarin name, for its uncanny resemblance. The health benefits of mushrooms to boost immunity with a strong presence of
essential minerals and vitamins such as selenium and Vitamin B, were carefully considered to fit modern lifestyles as a healthier alternative.

The natural umami of mushrooms also played a big part in the designing of recipe. Hokkaido scallops sashimi was chosen for its plump, juicy bite and refined sweetness to complement the fragrance of the mushrooms.

Heat up the Year of the Fire Monkey with the specially formulated XO sauce. The seafood-based sauce, prized in Cantonese cuisine, adds a premium touch to the dish.

Toss in the finely-sliced homemade pumpkin, yam and sweet potato crisps, for a delightful crunch in the Yu Sheng.

The eight types of mushrooms used in Mushrooms Mosaic Yu Sheng are prepared individually with various techniques, tailored to fit the unique characteristics of each ingredient. The intricate processes and detailing take the chefs 24 hours to whip up the exquisite Yu Sheng.

Crispy Bearded Tooth Mushrooms (猴头菇)
Diced and marinated with herbs and spices overnight, then fried at 120°C to crispness.

Enoki Mushroom Tempura (金针菇)
Coated with flour and dipped into homemade five spices tempura batter, the mushrooms are fried until golden brown.

Porcini Mushroom Powder (牛肝菌)
Placed in the dehydrator at 50°C for six hours then baked in the oven at 135°C for 10 minutes. Mushrooms are then grinded into powder and used to create the ‘monkey’ centrepiece of the Yu Sheng. (Centrepiece presentation is available for dine-in only.)

Braised Bai Lin Mushrooms (白灵菇)
Braised for two hours in a superior broth. After cooling, mushrooms are stored in the refrigerator overnight and cut into thin slices the next day.

Dehydrated Oyster Mushrooms (鲍鱼菇)
Julienned and placed in the dehydrator at 40°C for 3 hours. Once dried, they are deep-fried and seasoned with ginger powder.

Button Mushroom Crisps (蘑菇)
Sliced thinly and placed in the oven to bake overnight at 42°C. Mushroom crisps are tossed with garlic and coriander powder.

Shiitake Mushroom Jelly (香菇)
Sliced thinly and sautéed till fragrant. Then, mushrooms are placed into hondashi stock and left to simmer for an hour. Gellan powder is added to the mixture, left to set into a jelly form and julienned.

Pickled Black Trumpet Mushrooms (黑喇叭菌)
Blanched in kombu stock, cut into strips and marinated in vinegar dressing overnight.

The Mushrooms Mosaic Yu Sheng is available at $158 for a small portion (4 to 6 persons) and $188 for a large portion (8 to 10 persons).

Lunar New Year specials are available from 1 to 22 February 2016, 10am to 10pm daily.

Guests can log on to www.carouselbuffet.com.sg for more information or
contact Gourmet Carousel at 6589 7788 or gourmet@royalplaza.com.sg. Advance orders of three days are required. The last order should be made by 19 February 2016, 12pm. All prices are subject to prevailing government taxes.