A family that eats together, stays together. Gather round at these restaurants for a celebratory reunion dinner overflowing with goodness.
Ah Hoi’s Kitchen, Hotel Jen Tanglin
For the whole month of February, enjoy a celebratory set menu designed to bring back nostalgic memories as you dine on dishes like crab meat with fish maw soup, Hong Kong style steamed sea bass, tiger prawns in chilli crab sauce, champagne pork ribs and more. Still not satisfied? Complement your meal with a generous claypot of Ah Hoi’s Fortune Pen Cai ($248).
Feb 1-28, $388-$688 for a table of 10
Baba Chews, Hotel Indigo Singapore Katong
Proudly offering a festive menu of Straits Chinese proportions is a set lunch and dinner feast every eastie will appreciate. Expect a mesh of modern and traditional cuisines such as the Baba Salmon Yusheng that has pineapple chunks and cornflakes thrown in for good measure, and items like Pork Knuckle Pongteh topped with CNY-appropriate Fatt Choy.
Feb 15-Mar 2, $48-$88 per person with minimum booking of two persons
Mitzo, Grand Park Orchard
For a boozy CNY course meal, look no further than this modern Cantonese restaurant and bar. Dine on dishes like the spectacular kanpachi king fish yu sheng, pen cai with duck or lobster, truffle ee fu noodles with lobster claw, and more. But be sure to pair them with festive cocktails from Mitzo bar like the Twist of Tradition—a refreshing gin-based brew served within a claypot.
Feb 1-28, $108 per person with minimum booking of two persons, or $498-$1,588 for tables of four to eight persons
Newly opened Myo Restobar (from the same people behind Chinese cuisine stalwart Kia Hiang) is the place to be to pair your festive eating with a round or two of craft beers on tap. The famed Kia Hiang Claypot Spring Chicken is one of the many dishes included in the set menus, as well as other tantalizing eats like chicken feet in abalone sauce, flaky beef pastry and the actually healthy walnut buns.
Feb 1-Mar 2, $148-$888 for tables of between four to 10
A tok panjang Peranakan feast awaits the coming of spring at Folklore, found within Destination Singapore Beach Road. Expect a full spread of dishes including Peranakan prawn salad, bakwan kepiting, kueh pie tee and babi pongteh, all inspired by the recipes Chef Damian D’Silva learned from his maternal grandmother.
Feb 15-Mar 2, $18.80 (lunch) and $68 (dinner) per person
For CNY eats with a Korean touch, the Seoul Yummy chain of restaurants’ the place to be. Go a la carte and get their Wang Wang Yu Sheng ($28.80) that includes kimchi slices in the mix, or get the Korean Pen Cai Stew ($88.80) that has all the usual good stuff plus ginseng chicken, glass noodles and more. For a fuller meal, opt for their set menus instead.
Jan 9-Feb 28, $118-$138 for tables of three to six
Jiang-Nan Chun, Four Seasons Hotel Singapore
Known for their tasteful opulence (like their amazing Peking duck with caviar), expect the same indulgence afforded to their CNY course menus with dishes like lobster, salmon and surf clams yu sheng; braised ee fu noodles with crab meat; and double boiled bird’s nest soup with fish maw, among many other equally luxurious items.
Feb 1-Mar 2, $108-$218 per person
Cherry Garden, Mandarin Oriental Singapore
It may have a new coat of paint after its recent revamp, but Cherry Garden is still serving up the same traditional Cantonese cuisine we know and love. Dine on course menus with dishes like a massive 25kg bowl of pen cai, pan fried A4 wagyu beef with vegetables and steamed red garoupa fillet with pickled chillies. Pair your meal with a wide range of Chinese teas.
Feb 1-Mar 2, $128-$288
Wan Hao, Singapore Marriott Tang Plaza Hotel
The culinary skill of Wan Hao’s award-winning chef is evident in their festive set menu. Must-trys include the surprisingly refreshing deep-fried lobster with yuzu mayo, the simple but utterly delicious steamed red garoupa with celery sauce, and the not-to-be-missed Wan Hao signature crispy chicken. Come with a big group.
Jan 16-Mar 2, various prices
Latest Recipe, Le Meridien Singapore
Choose between set menus or buffets filled with delectable CNY eats like stir-fried chicken with honey rock sugar, braised sea cucumber with mushrooms, steamed sea bass, salted egg prawns, and much more. Save space for the traditional sweet treats like deep fried nian gao and red bean pancake.
Feb 16-Mar 2, $48-$58 per person with minimum booking of two persons for set menus, $88 for buffet from Feb 15-17
Gourmet Carousel, Royal Plaza on Scotts
Adding to the already vast spread at Gourmet Carousel’s buffet line this Lunar New Year are a selection of enticing items including Lobster Claw and Dried Scallop Crisps; Steamed Grouper with Seafood Mousse and Spicy Sour Plum Sauce; and Wok-fried Prawns with Chinese Lemongrass Glaze. But you’ll first want to toss to good fortunes with their fruity-good Rhapsody of Pineapple Yu Sheng.
Feb 15-17, $48-$98 inclusive of free Salmon Yu Sheng
It’s a feast fit for a banquet over at this National Gallery restaurant. Start with their special yellowtail fish yu sheng that’s chock-full of crispy fried vermicelli, before moving onto their signature crispy roast suckling pig served three ways—skin on homemade pancake, a platter of carved shoulder pieces, and oven baked pork fillets with lemongrass—among other festive favourites.
Feb 1-Mar 3, $118-$268 per person with minimum seating required
Song of India
Tired of Chinese food this CNY? Head over to Song of India for an a la carte festive menu that includes CNY-appropriate dishes like Multani Clay Duck ($68) and Multani Clay Chicken ($58), and even their own special yu sheng ($38) served with an Indian twist. Complete the experience with a lavish buffet spread and live station dishing out Song of India favourites such as black cod biryani, grouper fish curry and mahi fish tikka.
Feb 16-18, $46.90
Man Fu Yuan, InterContinental Singapore
Handcrafted festive menus with dishes like tea-smoked duck with dang gui, braised ee fu noodles with scallops, whole suckling pig and nian gao pastry take centerstage at this luxurious, traditional Chinese restaurant. Complete the celebrations with a prosperous toss with their upscaled yu sheng filled with ingredients like Hokkaido scallops, fresh salmon slices and more.
Feb 1-Mar 2, from $128 per guest
Prima Tower Revolving Restaurant
Prima is offering set menus that centers around festive classics. The icon of authentic Beijing cuisine and one of only two revolving restaurants in Singapore is serving dishes like braised sharks fin soup with seafood, sauteed longevity noodle and Peking style pen cai. Finish on a sweet note with equally traditional desserts like nian gao and yam cake.
Jan 17-Mar 2, $488-$2388 for tables of six to 10
Xin Cuisine, Holiday Inn Atrium
You can rely on Xin Cuisine for CNY courses that are satisfyingly good yet light on the wallet. For lunch, expect dim sums like seafood dumpling with foie gras and steamed pork dumpling with truffle to come into the picture, while a range of pen cais filled with abalone, fish maw, scallops and more are available for all dine-in meals.
Jan 12-Mar 3, various prices
Produce fresh from the restaurant’s own edible garden, local kelongs and Malaysian growers are coming to The Summerhouse’s course menu this CNY, where items like paper bag baked sea bass and steamed free-range French poulet take centerstage. Be sure to try their sustainably sourced Farmers’ Yusheng (additional $15) too.
Feb 16-Mar 3, $70 per person