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Chinese New Year 2026 marks a significant chapter for Cherry Garden by Chef Fei. Its first Lunar New Year celebration since unveiling its refreshed concept. Led by Michelin-starred Chef Fei, the restaurant presents a refined expression of Cantonese culinary elegance interwoven with Teochew heritage, where tradition, precision, and seasonality come together in graceful harmony.

Read more: [SG EATS] Welcoming the Year of Prosperity at Cherry Garden by Chef Fei, Mandarin Oriental, Singapore

Four Chinese New Year set menus are available, with prices starting from S$188++ per person. We experienced the Fortune Menu (S$688++ per person) . A lavish multi-course showcase that embodies Chef Fei’s meticulous craftsmanship and culinary philosophy, one that celebrates clarity of flavour, balance, and deep respect for premium ingredients.

The meal opens with Chef Fei’s Prosperity Toss (辉耀狮城捞起), a celebratory Lobster Yu Sheng (龙虾捞起) that sets an auspicious tone for the feast ahead.

A series of elegant appetisers follows each offering a distinct interplay of texture and flavour:

• Marinated Celtuce with Pickled Chilli (冰爽泡椒脆玉笋) — crisp and refreshing
• Pan-fried Lotus Root Patties Stuffed with Crab Meat (酥酿马踏湖蟹肉莲藕饼) — aromatic with delicate sweetness
• Crispy Roasted Pork Belly (岭南脆皮烧肉) — beautifully roasted with a satisfying crunch
• Marinated Jellyfish Head with Caviar (鱼子酱琥珀珊瑚花冻) — refined and textural
• Marinated Cherry Radish with Vinegar and Soy Sauce (椒麻樱桃小萝卜) — light, bright, and palate-cleansing

A comforting highlight arrives in the form of Geoduck Clam Soup, Chaoshan-style (头水紫菜冲浪象拔蚌). Clean and nourishing, the soup reflects the essence of Teochew cuisine, allowing the natural sweetness of the geoduck to shine.

Seafood courses continue the narrative of restraint and finesse. The Charcoal-grilled New Zealand Live Abalone (炭烧新西兰黑金鲍) is smoky and tender, easily standing out as one of the best abalones I’ve had in recent memory.

The Poached Leopard Grouper with Yellow Bean Paste, Chaoshan-style (潮式豆酱煮东星斑) showcases gentle seasoning that honours the integrity of the fish.

For richer flavours, the Sautéed Diced Wagyu Beef with Sichuan Peppercorn and Chilli (煎烹椒麻雪花和牛粒) delivers depth with restraint. The wagyu is remarkably tender and juicy, soaking up the fragrant peppercorn notes while remaining refined and well-balanced.

Next, we had the Wok-fried Garden Greens (健康时蔬) for balance.

The savoury courses conclude with Wok-fried Seafood Fried Rice with Sakura Ebi (樱花虾海鲜炒饭) .Fragrant, comforting, and layered with umami.

Dessert is served in a light yet indulgent finish: Double-boiled Bird’s Nest with Yuzu Honey (柚子风味炖官燕), offering gentle sweetness with a refreshing citrus lift.

With its elegant setting, thoughtful service, and a menu that honours both heritage and modern refinement, Cherry Garden by Chef Fei stands out as a distinguished destination for Lunar New Year celebrations. The Fortune Menu is a graceful showcase of abundance, culinary artistry, and timeless tradition. It is ideal for those seeking a refined and meaningful reunion dining experience this festive season.

Cherry Garden by Chef Fei
Mandarin Oriental Singapore Level 5,
5 Raffles Avenue,
Singapore 039797 
Opening Hours: 12pm – 2:30pm, 6pm – 10pm (Mon – Sun)
Website: https://www.mandarinoriental.com/en/singapore/marina-bay/dine/cherry-garden-by-chef-fei

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One of Singapore’s most established Chinese dining destinations has quietly undergone a transformation. Tucked within the newly reopened Mandarin Oriental Singapore, Cherry Garden now reemerges with a fresh identity – Cherry Garden by Chef Fei – bringing a refined Cantonese-Teochew dining experience curated by the acclaimed Chef Fei. Known for his Two Michelin Stars (for six consecutive years) and One Diamond accolade in the prestigious Black Pearl Restaurant Guide (eight consecutive years), Chef Fei is no stranger to the Mandarin Oriental brand, having helmed acclaimed restaurants across Guangzhou, Shenzhen, and Beijing. Now, he brings his meticulous touch and signature style to Singapore.

Read more: [SG EATS] Cherry Garden by Chef Fei at Mandarin Oriental Singapore – Elevated Cantonese-Teochew Dining in a Stunning New Setting

The newly revamped Cherry Garden strikes a harmonious balance between modern elegance and oriental charm. The restaurant’s updated look features sleek, contemporary interiors softened with touches of Chinese heritage motifs. While the main dining room is chic and inviting, diners can also opt for one of the four private dining rooms that cater to various group sizes—perfect for intimate gatherings or business dinners.

While the previous Cherry Garden focused primarily on Cantonese cuisine, the new concept seamlessly blends Cantonese sophistication with Teochew finesse, showcasing Chef Fei’s culinary philosophy. The restaurant offers set menus and an ala carte menu for both lunch and dinner, including delicate Cantonese-style dim sum available during lunch hours. The culinary experience is priced at S$128++ per person for a five-course lunch tasting menu, and S$198++ per person for an eight-course dinner tasting menu. I had the opportunity to try the 6-course Lotus dinner set menu S$198, and here is what I had:

Appetizer Trilogy

A trio of refined starters that beautifully awaken the palate:

• Chaoshan-style smoked and chilled threadfin fish
• Marinated fennel bulb and Japanese cucumber salad
• Rose sea salt-cured scallop and sea urchin

The smoked threadfin fish in particular stood out for its delicate texture and subtle smokiness which is my favourite.

Double-Boiled Pork Tripe Soup with Fish Maw and White Pepper

This soup is an ode to traditional Chinese comfort. Rich in collagen and layered with gentle peppery warmth. The broth is poured tableside and brims with wholesome depth. Absolutely nourishing and soul-soothing.

Sautéed Diced Wagyu Beef with Sichuan Peppercorn and Chilli

Succulent and flavour-packed, this dish adds a gentle kick from the Sichuan peppercorns without overpowering the natural richness of the Wagyu beef. A well-balanced execution of East-meets-West elements.

Blanched Geoduck with Basil and Chilli in Chicken Broth

A surprising highlight of the evening, this dish showcases a delicate seafood touch with a whisper of spice from the chicken broth. It’s the kind of dish that leaves a lasting impression with its simplicity and precision. It was my first time trying this combination, and I was truly struck by the thoughtful execution and presentation.

Boneless Crucian Carp Congee

A standout among Chef Fei’s signature dishes, this congee redefines comfort with elegance. Traditionally tricky due to the crucian carp’s many fine bones, the fish here is expertly deboned, resulting in a smooth, refined texture that delivers deep umami flavour. Served tableside, the congee is warm, velvety, and instantly comforting. It comes with a selection of condiments, including peanuts and a uniquely fragrant preserved radish (‘cai poh’) that the chef personally brings in. The radish adds a special touch and well-matched that it had everyone reaching for second servings.

Braised Bird’s Nest with Ginger and Hetian Jujube

The meal ends on a gentle note with a milk pudding dessert crowned with premium bird’s nest. Lightly infused with ginger, it’s elegant, delicate, and comforting. A beautiful end to the meal.

Cherry Garden by Chef Fei is a wonderful reinvention that brings finesse and thoughtful innovation to Cantonese-Teochew cuisine. Chef Fei’s dedication to ingredient quality and meticulous preparation is evident in every dish, making this a must-visit for lovers of refined Chinese cuisine. If you’re missing the weekend dim sum buffet from the old Cherry Garden, note that it’s currently not on the menu. However, the ala carte dim sum selection during lunch more than makes up for it with elevated offerings.

Cherry Garden by Chef Fei 
Mandarin Oriental Singapore 
5 Raffles Avenue, Floor 5
Singapore 039797 
Tel: +65 6885 3500 
Opening Hours 
Monday to Sunday      12:00PM to 2:30PM | 6:00PM to 10:00PM
Website: https://www.mandarinoriental.com/en/singapore/marina-bay/dine/cherry-garden-by-chef-fei

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