Wolfgang Puck’s Five Sixty restaurant celebrates Chinese New Year with special menu
Five Sixty by Wolfgang Puck will ring in the Chinese New Year with a one-night-only special Night Market on February 10 with a prix-fixe menu by chef Jacob Williamson. The three-course menu includes a whole jumbo head-on prawn, which represents family togetherness, with smoked Chinese bacon and garlic-scallion sauce. The second course, which represents the five blessings of the New Year including longevity, riches, peace, wisdom, and virtue, includes coriander-Szechuan peppercorn crusted Texas wagyu NY strip with a five vegetable stir-fry. The final course is monkey bread sticky cake with tangerine ice cream and was chosen because the pronunciation for the word “tangerine” sounds much like the pronunciation of the word “monkey” in Mandarin.
Prior to dinner, guests get to graze on whole suckling pig, Chinese New Year dumplings, Chinese hot pot with gulf tiger shrimp, and shanghai noodles. It’s $95 per person with an additional $35 per guest for an optional wine pairing.
Then from February 8 to 15, the restaurant will also offer a special Chinese New Year tasting menu in lieu of the regular tasting menu. The menu will include highlights such as skipjack tuna tataki, chive dumplings filled with shrimp, king crab, pork belly and Szechuan chili; whole jumbo head-on prawn served with smoked Chinese bacon and a garlic-scallion sauce; and that coriander-Szechuan peppercorn crusted strip with vegetable stir-fry. ($105)
For more information or to make reservations: www.wolfgangpuck.com or 214-571-5784.