HazelDiary

Lunar New Year at Summer Pavilion is always a study in finesse—where symbolism, seasonality, and refined Cantonese techniques come together seamlessly. Set within The Ritz-Carlton, Millenia Singapore, the one MICHELIN-starred restaurant ushers in the festive season with elegant restraint, offering a dining experience that feels both celebratory and timeless.

Read more: Chinese New Year at Summer Pavilion: A Celebration of Quiet Luxury and Auspicious Flavours

From 2 to 15 February and 19 February to 3 March 2026, diners can indulge in thoughtfully curated six- to eight-course set lunch and dinner menus, priced from S$168 per person. Each menu is designed to honour tradition while showcasing the kitchen’s precision and respect for premium ingredients.

The experience begins with an auspicious toss of King Scallop & Salmon Roe Yu Sheng, where plump, sweet scallops meet bursts of briny salmon roe. Light, refreshing, and textural, it sets the tone for a meal defined by balance and elegance.

One of the most luxurious courses is the Double-Boiled Superior Bird’s Nest with Crab Roe, Crab Meat & Black Caviar. Deeply nourishing, delicately sweet, and layered with umami richness. It is a dish that reflects both celebratory indulgence and classic Cantonese restraint.

Seafood takes centre stage with the Steamed Dong Xing Grouper with Minced Pork, Preserved Vegetable & Black Bean. The fish is silky and pristine, gently enhanced by savoury accents that add depth without overwhelming its natural sweetness.

Another standout is the Braised Three-Head South African Abalone & Oyster in Abalone Sauce, featuring tender, prized abalone paired with prawn-paste-stuffed oysters. Rich yet measured, the dish embodies the quiet confidence of refined Cantonese cooking.

Comfort and indulgence meet in the Braised Hong Kong Noodles with Canadian Lobster Meat, where bouncy egg noodles soak up a fragrant lobster broth, finished with buttery notes and lobster oil for a glossy, luxurious finish.

Desserts are light, soothing, and restorative. Perfectly paced to conclude the feast. The Chilled Peach Gum with Water Chestnut, Fungus, Red Date & Lotus Seed is gently sweet and refreshing, offering a moment of calm after the richness of the preceding courses.

Traditional festive pastries follow, including the Fried Osmanthus Pastry with its delicate floral aroma, Fried Glutinous Rice Cake that is golden and satisfyingly chewy, and Pan-Fried Water Chestnut Cake, crisp-edged with a subtle sweetness and pleasant crunch.

• On 16 February 2026, lunch will be served from 11:30am to 2:30pm, with dinner available in two seatings from 5:45pm to 7:30pm and 8:30pm to 10:15pm.
• On 17 and 18 February, lunch will be offered in two seatings (11:00am to 12:30pm and 1:15pm to 2:30pm), while dinner runs from 6:30pm to 10:30pm.

Diners celebrating within the first 15 days of the Lunar New Year will receive a set of limited-edition Ritz-Carlton red packets and a pair of mandarin oranges per reservation, adding an extra layer of festive charm to the experience. Pre-payment is required for all bookings.

Vegetarian Yu Sheng and Pen Cai options are also available for takeaway, making it easy to share the spirit of the season with loved ones at home.

At Summer Pavilion, Lunar New Year dining is not about excess, but about clarity of flavour, symbolism, and thoughtful craftsmanship. It is a celebration of Cantonese culinary heritage delivered with quiet luxury. Best enjoyed slowly, meaningfully, and in the company of family and loved ones.

Summer Pavilion
7 Raffles Ave., Level 3
The Ritz Carlton
Millennia
Singapore 039799
Website: https://www.summerpavilion.com.sg/

Follow me on Facebook | Instagram | Tiktok | Telegram for insta updates

Nestled within a charming conservation shophouse along Mohamed Sultan Road, Esora is a one-Michelin-star Japanese kappo restaurant where culinary artistry meets the changing seasons. Led by Chef Takeshi Araki, Esora’s autumn menus are a tribute to seasonal ingredients at their peak, offering a deeply immersive dining experience that honors the Japanese philosophy of kisetsukan—the emotional connection to nature’s transitions. Diners can indulge in a thoughtfully curated 7- or 10-course dinner, priced at S$238++ and S$368++ respectively, or explore the newly introduced 7-course lunch menu at S$178++, available from Thursday to Sunday.

Read more: [SG EATS] A Taste of Autumn at One-Michelin-Star Esora- A Kappo Dining Experience

For a more elevated experience, Esora offers a range of expertly curated beverage pairings. Wine and sake pairings are available for S$78++, while a tea pairing is offered at S$48++. Esora’s General Manager, Shotaro, meticulously sources seasonal beverages from top producers in Japan and around the world, ensuring each drink complements the meal beautifully.

We had the 7-course lunch menu, which began with a complimentary glass of Champagne Les Massales or sparkling tea (depends on your choice).

We started with Esora’s signature foie gras monaka paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. A delightful balance of flavors and textures. The citrus from the green lemon perfectly enhances the richness of foie gras.

A standout dish is the deboned chicken wing stuffed with an array of autumn mushrooms, including maitake, shiitake, kakinokitake, shimeji, and tamogitake. Its crispy golden exterior and succulent filling had us wishing for seconds.

Esora’s Hassun platter, inspired by Japan’s tradition of momijigari (autumn leaf hunting), offers a trio of delicacies: smoked bonito with sesame-topped negi oil, clam with daikon and konowata, and persimmon with white sesame paste and sudachi lime. These small bites perfectly encapsulate the essence of autumn.

The journey continues with cold somen served in a delicate hamaguri consommé, elegantly topped with caviar and lily bulb. The dish is beautifully presented, showcasing a refined and delicate flavor profile.

Next is the chargrilled kinmedai (golden eye snapper), with its skin crisped by rice puffs, evoking the texture of pork crackling. A well-executed dish, it was clean, precise, and delicious.

The highlight of the meal is the Wagyu Donabe. This traditional dish is cooked in a clay pot, featuring slow-braised wagyu with gobo (burdock) in a rich sweet soy sauce, accompanied by young ginger and mibuna. The marinated egg yolk and wasabi-nori add a creamy yet piquant touch, leaving you craving Every grain of rice is perfectly infused with the flavors, making it irresistibly satisfying. Absolutely loving it.

The meal concludes with a light and refreshing dessert of yogurt ice cream served with fresh pear, perfectly balanced and complemented by a soothing cup of tea.

The experience at Esora is a symphony of flavors that not only delights the palate but also fosters a deep connection to nature’s seasonal transitions. Dining here goes beyond just enjoying a meal—it’s a fully immersive journey that transports you into the heart of nature. From the meticulous artistry in each dish to the tranquil atmosphere, Esora offers an unforgettable escape that captures the essence of autumn.

Adding to the experience, diners are gifted the chopsticks used during their meal, a thoughtful, personalized keepsake. The service is warm and heartfelt, making the entire visit truly memorable.

Address: Restaurant Esora
15 Mohamed Sultan Road
Singapore 238964
Opening Hours: Thursday to Saturday 12:00PM to 3:30PM | Wednesday to Sunday 6:30 PM to 10:30 PM (Closed on Mondays and Tuesdays)
Website: restaurant-esora.com

Follow me on Facebook and Instagram and Tiktok for insta updates

Seroja restaurant, situated at Duo Galleria in Bugis, achieved its inaugural Michelin star a few months ago, earning the distinction of being Singapore’s first Green Star restaurant. Led by Chef Kevin Wong, formerly the Head Chef of Meta Restaurant Singapore, Seroja opened its doors in 2022, dedicated to expressing Chef Kevin’s love for the Malay Archipelago. The restaurant pays homage to Malaysian culinary traditions by incorporating local produce, spices, and techniques into its menus. The name “Seroja” translates to lotus flower in Malay and also happens to be the street name of Chef Kevin Wong’s family home in Klang. Read More

Restaurant Labyrinth has always been on my food bucket list. I finally had the chance when my friends expressed their interest. The waiting time to secure the reservation can be long and we managed to book it a month earlier. The restaurant has been awarded World’s first new Singaporean One Michelin-Starred Restaurant since 2017 till date (2022). Labyrinth by Chef LG Han serves modern Singapore cuisine and consider a new expression of Singapore cuisine. Read More

Shang Palace clinched One-Michelin star successfully this year and last year (2021) offers classic and sophisticated Cantonese creations, one of the finest of its kind. The restaurant located at Shangri-La Singapore is also renowned for the grace and dynamism it brings to the cuisine.

Earlier this year, the restaurant welcomes its new Executive Chinese Chef Daniel Cheung who has 37 years of culinary experience in top-level Cantonese cooking. A native of Hong Kong, he comes fresh from a five-year tenure at Shang Palace Kowloon, another Michelin-starred restaurant within the group. Combining a traditional foundation with contemporary creativity, Chef Daniel infuses time-honored classics with modernity and meticulous presentation. Read More