You’ve probably seen a bottle of the iconic Ang Leong Huat Plum Blossom Hua Tiao Chiew in your kitchen pantry, or on supermarket shelves – but did you know that this homegrown brand is celebrating its 100th anniversary this year?
For this centennial milestone, Ang Leong Huat has introduced a limited-edition bottleneck tag for its house brand, Plum Blossom Hua Tiao Chiew (梅花牌花雕酒). In addition, they’ve collaborated with Zi Yean Restaurant, offering a variety of menu items using the Plum Blossom Hua Tiao Chiew.
Zi Yean Restaurant x Ang Leong Huat
From 27 February to 16 March 2025, Ang Leong Huat is collaborating with Zi Yean Restaurant to introduce an a la carte menu curated by Chef Fok Wong Tin.
Items include a Hot Stone Fish Maw Superior Broth ($25/person), a silky, thick broth filled with slices of fish maw and dried scallops. A splash of Hua Tiao Chiew is added right after to enhance the soup’s savoury umami notes.
You also have really classic dishes like the Sauteed Prawns with Asparagus ($12/person) and Oven-baked Grouper Fillet ($15/person) where a splash of Plum Blossom Hua Tiao Chiew is also added to enhance the natural sweetness.
One of our favourite dishes was the Crispy Fried Rice with Diced Abalone ($15/person), which featured an intriguing crispy texture rarely found in fried rice. The contrast between the crispy rice and tender abalone makes the dish quite engaging, pairing wonderfully with the fragrant and slightly sweet notes from the Hua Tiao Chiew.
Other protein options include a Lettuce Wrapped Braised Dried Oyster ($8/piece) that’s enhanced with Hua Tiao Chiew, alongside beautifully balanced Hua Tiao Pork Ribs ($7/person).
For dessert, they have a Traditional Style Glutinous Rice Ball ($8) where each homemade tangyuan is filled with a cube of pian tang, served in a soup made with wentong Ginger.
Apart from this special menu collaboration, there will also be an upcoming masterclass-cum-wine pairing dinner on 13 March 2025, at Yan’s Dining Fine Shanghai Cuisine. For more details, visit the website here.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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