Prosciutto di Parma Yu Sheng
To celebrate the Chinese Year of the Pig in an East meets West fashion, chefs at Hotel Fort Canning incorporated the prized Prosciutto from the Parma region in Italy into a fruit-centric Yu Sheng dish (serves 10 to 12 persons). The savouriness of finely-sliced Parma Ham works well with julienne of fresh fruits, which includes rock melon, red dragon fruit, apples, green mango, green papaya, kiwi, and capsicums.
A combination of shredded carrot and white radish form the base of the salad “towerâ€, while crispy fish skin, yam strips and lotus root chips give extra crunch. A Japanese yuzu, plum and olive oil dressing is added for a tangy finishing touch. Available as add-ons for their reunion feast packages and also for takeaway.
Orders must be made three days in advance. Closing date for orders is Feb 16, 12 noon. Collection of orders from 11am to 7pm daily.
Hotel Fort Canning, 11 Canning Walk, Singapore 178881. T: 6559 6796
