HazelDiary

Tucked away within Singapore’s first all-villa resort, Raffles Sentosa Singapore, lies a sophisticated dining destination that effortlessly marries time-honoured Cantonese techniques with contemporary refinement — Royal China. More than just a hotel restaurant, Royal China stands as a destination, showcasing the culinary finesse of Executive Chinese Chef Ling Heng Yao.

Royal China is more than a name, it’s a tribute to the legacy of its predecessor once located in Raffles Singapore’s arcade, and a proud nod to the Royal Group (developer behind this opulent Sentosa property). The restaurant embodies both tradition and transformation, offering a refreshed take on Cantonese cuisine rooted in respect for ingredients and culinary philosophy.it has occasionally Szechuan touches due to the chef’s past experiences.

Chef Ling, whose pedigree includes tenures at The Fullerton Hotel, The Fullerton Bay Hotel, and Shisen Hanten, leads the culinary helm here.

For my birthday this year, I had the opportunity to celebrate with a dinner session at Royal China, nestled within the tranquil grounds of Raffles Sentosa Singapore. Known as Singapore’s first all-villa resort, Raffles Sentosa sets the stage for an ultra-luxurious experience from the moment you arrive.

The journey begins in style. Guests are transported via Rolls-Royce buggy service, chauffeured seamlessly from the main arrival point to their villa or chosen dining venue. Complimentary valet service adds a further touch of convenience, reflecting the resort’s commitment to elevating every aspect of the guest experience.

Not to be missed is iconic The Raffles Sentosa Sling. A sustainable reinterpretation of the iconic Singapore Sling, crafted exclusively for the resort. It’s available in both cocktail and mocktail versions, catering to every preference.

To begin the evening, we were served an amuse bouche, followed by an elegant bread course featuring both steamed and fried mantou-style bread accompanied by house-made spreads. A creative nod to Chinese dining traditions.

We started with the Chilled Fresh Bean Curd Skin with Ikura and Mala Soy Sauce . A beautifully plated and refreshing appetiser with a subtle mala kick that awakens the palate with finesse and texture.

This was followed by the standout Royal China Dim Sum Combination, a quartet of exquisitely crafted morsels:

• Steamed Shrimp Dumpling
• Pan-fried Crab Meat Truffle Egg White “Guo Tie”
• Steamed Quail Egg Siew Mai topped with Oscietra Caviar
• Oven-baked Mala Char Siew Puff

Each dim sum item impressed with its detail and execution. The shrimp dumpling offered a delightful bite with crystal-clear skin and juicy filling, while the Siew Mai, generously topped with Oscietra caviar, delivered a touch of indulgence. A personal favourite was the Oven-baked Mala Char Siew Puff. A creative reinterpretation of the classic puff, elevated by its delicate mala heat that lingered memorably.

The Pan-fried Scallop stuffed with Foie Gras in Homemade XO Chilli Sauce was another highlight, visually reminiscent of a delicate mantou. The rich foie gras and scallop combination worked harmoniously, enhanced by the umami-laden XO sauce.

Another dish that sparked nostalgia was the Stewed Pork Ribs in White Pepper Flavour, reminiscent of peppery Bak Kut Teh. Made with Sarawak pepper, the ribs were fragrant, tender, and comforting.

A true showstopper was the Wok-fried Fragrant Rice with Fish and Mushroom, served with a side of Fish Broth. This dish showcased perfect wok hei and was so well-balanced in flavour that we couldn’t resist asking for a second helping of the broth. It was that good!

To conclude the meal, we enjoyed the Chilled Bird Nest and Coconut Ice Cream in Young Coconut . A light, palate-cleansing dessert that felt both nourishing and refreshing.

As a surprise finale, the restaurant presented me with a complimentary birthday cake, a thoughtful gesture that made the evening even more special.

Royal China’s dining room is a beautiful blend of comfort and elegance. Surrounded by floor-to-ceiling glass panels, the space is bright and airy by day and takes on a soft, elegant glow by night. The interior design pairs contemporary elements with subtle Oriental motifs, including floral accents on fine China and peacock feather-inspired details in the private room.

While Raffles Sentosa Singapore is lauded for its secluded, all-villa luxury, Royal China holds its own as a destination-worthy dining venue. Whether you’re staying at the resort or visiting for a special occasion, the restaurant invites you into its own intimate world of polished service, thoughtful cooking, and refined ambience.

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Weave at Resorts World Sentosa is one of the newest lifestyle and dining destinations to check out in town, and among its standout offerings is Xing Yue Xuan (星粤轩) . A premium Cantonese dining concept by the renowned Jumbo Group. Positioned as a refined, seafood-forward restaurant, Xing Yue Xuan offers an elevated culinary experience in a setting inspired by Chao Shan courtyard architecture, complete with five private dining rooms. Whether you’re a fan of handcrafted dim sum or luxurious seafood dishes, this elegant spot promises to impress with its modern take on traditional Cantonese cuisine.

The restaurant’s name itself carries meaning:

• “星” (xīng) echoes Singapore’s “新” (xīn) and the idea of a rising star,
• “粤” (yuè) honours the roots of fine Cantonese cuisine,
• “轩” (xuān) reflects its promise of an elevated dining experience.

We start off with an amuse-bouche that changes seasonally. You can look forward to delicate bites such as a scallop and prawn salad nestled in a house-made kueh pie tee shell or a jewel-like pickled cherry tomato, each thoughtfully paired with a ceremonial Honeycomb Ruby Tea.

One of the standout dishes from the à la carte menu is the Double-boiled Fish Maw Kampung Chicken Soup (S$38 per person), and it easily ranks as one of my favourites of the evening. Carefully double-boiled for hours using old hen, pork, and chicken feet, the broth is then further concentrated to achieve a rich, creamy texture that’s both nourishing and luxurious. It’s generously filled with premium fish maw, scallops, morel mushrooms, and wolfberries, creating layers of flavour and a comforting depth that truly elevates the dining experience. A soul-warming bowl that’s well worth indulging in.

The Dong Po Pork Belly in Hakka Style (S$38 per person) is elegantly presented, tied with a bamboo leaf string that’s cut open by the staff upon serving. It is a nice touch of tradition. The pork belly is succulent and richly flavoured, with the soy-based sauce adding a deep, savoury finish that truly elevates the dish. That said, it’s quite filling on its own, so it might be best enjoyed shared, especially if you’re sampling several dishes from the menu.

For crustacean lovers, the Xing Yue Xuan Fuss-Free Crab (Half Crab) (S$78 per person) is a definite must-try. Diners can choose from three tempting preparations: the signature black pepper, the award-winning chilli crab, or a steamed version with custard egg and caviar. I opted for the black pepper crab, which delivered a bold and peppery kick. You will feel the heat, but in a good way. The crab meat is fully deshelled, making it effortless to enjoy. It’s also served with fresh lettuce leaves, perfect for wrapping the spicy crab meat into bite-sized parcels.

The Flambéed Drunken Live Prawns (S$48 per portion, 300g) is perfect for those who enjoy a bit of tableside theatrics. The prawns are flambéed in er guo tou (二锅头) baijiu before being simmered in a delicate broth infused with goji berries and angelica root. The prawns are not only visually stunning, but also fresh and succulent, while the accompanying broth—served separately—offers a subtle balance of herbal and boozy notes that complement the dish beautifully.

The last savoury course is the Whole 3-head Abalone & Sea Cucumber in Fragrant Rice (S$68 per person), served piping hot in a sizzling stone pot. The rice is first wok-fried with a house-crafted soy blend, then topped with tender sea cucumber and a whole 3-head abalone. The result is a dish that’s rich in umami, and beautifully aromatic, with the premium abalone adding a luxurious touch.

For dessert, I enjoyed the Classic Chinese Duo Pastry Platter (S$16), which features a rotating selection of heritage-inspired sweets. This time, it included a refreshing vanilla mousse topped with passion fruit sauce, and a beautifully crafted “Awakening Lion” pastry filled with red bean and tangerine peel.

Xing Yue Xuan offers something distinct as the only upscale Chinese restaurant within the RWS enclave. The main hurdle may be encouraging diners to venture into Sentosa, but those who do will be rewarded with elegant surroundings, well-crafted dishes, and the assurance of quality from the Jumbo Group. With the flexibility of both à la carte selections and curated tasting menus, Xing Yue Xuan strikes a balance between accessibility and luxury experience for diners.

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Man Fu Yuan at InterContinental Singapore has just unveiled a refreshed menu that’s sure to intrigue. Starting 18 August 2025, Executive Chinese Chef Aaron Tan introduces a new lineup of à la carte signatures and a standout tasting menu that reflects both finesse and flair.

Chef Tan, known for his meticulous attention to detail and creative reinterpretations of classic Chinese cuisine, continues to push culinary boundaries presenting dishes that are bold in flavour, visually captivating, and rich in cultural inspiration.

Chef Combination 2.0 – A Masterclass in Small Plates

Chef Tan’s Chef Combination 2.0 is a beautifully curated tasting platter that offers a perfect opening act. The luxurious silken crab meat with crab roe melts delicately on the tongue, while the roasted Iberico pork collar, roasted Cantonese-style and topped with caviar, adds richness and depth. A crispy Fanny Bay oyster spiked with garlic and dried chilli delivers a spicy crunch. Lastly, the dish finishes on a refined note with a spinach prawn dumpling accented by black truffle. Small plates, big impression.

Flambé Roasted Angus Beef Tomahawk

This showstopper is designed for sharing and for turning heads. Deep-fried to a golden crisp and flambéed tableside, the Angus Beef Tomahawk releases a wave of smoky aromatics that immediately draws attention. Served with a bold Mongolian sauce packed with umami, this is communal dining at its most indulgent. It is served as table side services when you dine in.

Poached Red Grouper Fillet

There’s comfort food, and then there’s Chef Tan’s Poached Red Grouper Fillet . Simmered in a superior broth infused with dang gui, goji berries, and 15-year-aged Hua Tiao Wine, this dish is deeply nourishing and soul-soothing. Each bite of tender grouper is a taste of home, elevated to fine dining status.

Oven-Baked Rock Lobster

Chef Tan revisits the beloved banquet flavours of the ’90s with this fun, decadent twist on Oven-Baked Rock Lobster. Think lobster lightly fried for aroma, then baked with salted egg yolk sauce, Thai honey pineapple, and a melting layer of cheese. It’s rich, gooey, and gloriously nostalgic—yet reimagined for today’s modern palate.

Yellow Chicken

The Yellow Chicken is comfort food at its finest succulent pieces of chicken infused with the aromatic warmth of fresh sand ginger, garlic, shallots, and scallions, all simmered to perfection in a bubbling claypot. The rich, savoury gravy clings to each tender bite, making it impossible to resist reaching for a bowl of rice to soak up every drop. Highly recommend this!

Crispy Sea Cucumber

If you’re a fan of sea cucumber, this dish offers a unique and intriguing twist. Encased in a crisp golden crust, it introduces a new textural dimension but the inner layer could benefit from a firmer bite to better contrast the crunch outside. Served atop fragrant rice with minced pork sauce, preserved leeks, and Hong Kong vegetables.

Flambé Live Prawns

The Flambé Live Prawns bring drama and bold flavour to the table. Fresh live prawns are flambéed right before your eyes, infusing them with a smoky aroma before being served in a fragrant ginger-scallion white pepper sauce. Juicy, aromatic, and layered with lingering spice.

Chilled Soya Milk with Egg White, Bird Nests, Lotus Seeds, Peach Collagen

End the meal on a delicate and nourishing note with the Chilled Soya Milk Dessert, a light yet luxurious treat. Silky egg white swirls through the smooth soya milk, while bird’s nest, lotus seeds, and peach collagen add texture and a touch of natural sweetness. Refreshing and subtly indulgent.

Chef Aaron Tan’s new menu at Man Fu Yuan isn’t just an update. It’s a whole new dining experience. With eye-catching presentations, bold flavours, and a few fun tableside moments, the dishes strike a great balance between classic and modern. Whether you’re planning a family get-together or just want to treat yourself to some seriously good Chinese food, this revamped lineup is worth checking out.

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Perched on the 10th floor of the iconic OUE Tower, Tong Le Private Dining is a hidden gem in Singapore’s dining scene—and notably, the only revolving restaurant in the country. Operated by the prestigious TungLok Group, the restaurant offers an experience that blends old-world charm, elegant Chinese fine dining and panoramic views of Marina Bay that evolve 360 as you dine.

Visiting Tong Le already feels like a special occasion. Guests are escorted up a private elevator into an elegant space adorned with rich, dark wood interiors that exude a quiet sophistication. While the décor leans more towards the traditional and could benefit from a modern update, the restaurant’s unique 360-degree revolving view more than compensates. It still looks much the same as I remember from my visit years ago. Diners are treated to a constantly shifting panorama of the Collyer Quay waterfront and Singapore skyline, including the iconic Marina Bay Sands.

Leading the culinary direction is Senior Executive Chef To Kwok Kim (Chef Dicky), whose distinguished career includes stints in acclaimed kitchens across Guangzhou, Macau, Shanghai, Tokyo, Paris, and London. Under his guidance, Tong Le now offers refreshed lunch and dinner menus that showcase a refined take on Contemporary Chinese cuisine.

Set menus are attractively priced for such a premium venue, starting at S$68++ for the Executive Lunch, S$138++ for the Cloud Brocade Dinner, and S$88++ for the vegetarian Whispers of the Earth menu. There’s also the option to customise menus for group bookings, adding flexibility to the fine dining experience.

The meal began with a trio of appetisers, including a luxurious serving of Kaluga Caviar with Homemade Tofu and Putien Fujian Premium Seaweed, presented with a mother-of-pearl spoon. Alongside were crispy Deep-Fried Black Truffle Tofu and Tea-Smoked Wild Golden Croaker, offering varied textures and distinct flavours.

Soup courses at Tong Le are particularly memorable. The Double-boiled Australian Sea Cucumber in Fish Broth with Pickled Plum was both nourishing and indulgent, with rich collagen and a tangy brightness from Chaoshan plum. Another standout was the Braised Fish Maw in Noble ‘Tanfu’ Broth, where gelatinous fish maw soaked for days was paired with a deeply umami broth made from premium ingredients like Jinhua ham and conpoy.

The seafood dishes continue the elegant Cantonese theme. The Braised Wild Golden Croaker served with fresh bean curd sheet and iceberg lettuce was simmered in a delicate chicken consommé, evoking traditional flavours with modern finesse.

Even the vegetarian offerings impressed. The Sweet and Sour Lion’s Mane Mushrooms, a clever take on the classic “gu lou yuk”. Chef used mushrooms in place of pork, fried to a crisp and coated in a vibrant sauce. It was a creative and satisfying dish that showcased Chef Dicky’s versatility.

For the carb lovers, there are two contrasting yet equally enjoyable options. The Sauerkraut Consommé Braised Vermicelli with king prawns and scallops offered a light, subtly spicy take using premium Hsinchu vermicelli. However, the indulgent Claypot Foie Gras Fried Rice with Saga-Gyu was crowd favourite. Crispy rice meets buttery foie gras and marbled wagyu, all kissed with black pepper and caramelised soy sauce. It’s rich, comforting, and addictive.

Desserts at Tong Le are equally elegant, featuring options like Pumpkin Jasmine Pudding, Ruby Peach Tea Syrup with Kiwi Jelly, and a fragrant Creamy Strawberry and Rose Cookie. But the standout was the Double-Boiled Egg Custard in Young Coconut, topped with Cave Bird’s Nest. Made with egg whites and coconut water, this dessert was both delicate and luxurious, closing the meal on a high note.

While the restaurant’s interior could benefit from a more modern refresh, Tong Le Private Dining offers a unique and serene fine dining experience in the heart of Singapore. The revolving view adds a dynamic backdrop to an already impressive culinary offering.It’s a destination worth visiting, especially for special occasions or a unique twist on business dining.

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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.

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.

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This July, embark on a gastronomic voyage through Southeast Asia as MasterChef Jereme Leung returns with The Return of the Memoirs of Nanyang, a captivating culinary experience happening from 1 to 6 July 2025 at the elegant 藝 yì by Jereme Leung, located within the iconic Raffles Singapore.

Back by popular demand after its resounding success in 2023, this year’s edition of Memoirs of Nanyang continues to celebrate the rich tapestry of Southeast Asian flavours—interpreted through the refined lens of Chinese provincial cuisine. With storytelling at its heart, this specially curated menu pays tribute to the regional ingredients and age-old traditions that shaped the vibrant culinary heritage of Nanyang.

We began the meal with an elegant Trio of Appetizers, each showcasing MasterChef Jereme Leung’s flair for transforming local flavours into refined culinary creations. The Asian Green Lobster with Assam Laksa Dressing offered a refreshing start—tender lobster paired with a tangy, herbaceous sauce reminiscent of Penang’s iconic street food, but with an elevated, elegant twist. Next came the Australian Wagyu Beef Skewer with Satay Sauce, where juicy, marbled wagyu was grilled to perfection and glazed with a rich, nutty satay—an elevated homage to the classic hawker favourite. Rounding off the trio was the Roasted Duck with Queen Mango and Rojak Sauce, wrapped in fragrant kaduk leaf and crowned with sturgeon caviar. This bite delivered a delightful interplay of sweet, savoury, and umami notes, with a luxurious finish.

Next, we had the “Buddha Jumps Over the Wall” in White Pepper Bone Broth. A soulful twist on the legendary Fujian delicacy, this version features a comforting white pepper bone broth that highlights Sarawak’s prized white pepper. Packed with nourishing ingredients and depth of flavour, it’s both luxurious and soothing, This brings the warmth and intensity to the palate without overpowering heat.

For main courses, we tried two dishes. First, Steamed Tengalan Fish with “Hakka” Glutinous Rice Wine. Tengalan fish, a freshwater fish prized for its sweet, firm flesh. It is gently steamed to preserve its natural flavour. It’s paired with a traditional Hakka glutinous rice wine sauce, which imparts delicate sweetness and slight tanginess. This dish exemplifies clean, balanced flavours with a nod to heritage home cooking.

Then, we had the Hainanese Steamed Bentong Free-range Chicken with Fragrant Butterfly Pea Flower Rice. A tribute to the beloved Hainanese chicken rice, this rendition features prized Bentong free-range chicken, known for its firm yet tender texture. The butterfly pea flower rice not only gives a visual wow factor with its striking blue hue but also carries subtle floral notes. Accompanied by house-made sauces, this dish is a thoughtful celebration of a national treasure.

For dessert, we had the Indonesian Avocado Cream with Niah Bird’s Nest & Grilled Sweet Corn. A luscious end to the meal, this dessert features silky Indonesian avocado cream layered with premium Niah bird’s nest—renowned for its health benefits and delicate texture. Grilled sweet corn adds a smoky, caramelised twist, creating a balance between creamy, sweet, and earthy elements. It’s a modern interpretation of familiar Southeast Asian dessert flavours, elevated in both taste and presentation.

The lunch was a delightful showcase of Chef Jereme Leung’s signature approach in celebrating traditional Asian flavours through a refined, contemporary lens. It was a compelling reminder of how familiar tastes can be reimagined with elegance and creativity, offering a fresh perspective on the richness and versatility of Asian cuisine.

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To commemorate its 6th anniversary and celebrate Singapore’s 60th birthday, Kai Duck , a modern casual concept by award-winning Group Executive Chef Fung Chi Keung of Kai Garden is offering an enticing 60% off selected dishes on a specially curated menu. The promotion runs from now till 31 August 2025, valid Monday to Friday (excluding Public Holidays).

Located at Ngee Ann City, Kai Duck is well-known for its innovative duck-focused creations that blend traditional Cantonese techniques with a contemporary flair. For this dual celebration, the restaurant has handpicked 6 specialty dishes and 6 handcrafted dim sum items that showcase both Chef Fung’s signature style and new culinary inspirations.

Here are the highlights dishes that you can check out:

Dim Sum Delights:
Dim sum lovers are in for a treat with these handcrafted small bites:

• Baked Pastry with Chinese Ham & Scallion (S$9.80, 3pcs) : Flaky and buttery pastry encasing premium Jin Hua ham for a savoury-sweet bite.

• Pan-Fried Pork Bun with Scallion (S$10.80, 3pcs) : Chef Fung’s unique rendition of a classic, packed with juicy pork and aromatic scallion.

• Steamed Cheong Fun with Radish and Crispy Rice (S$10.80++) : A delightful play on texture, combining silky cheong fun with crunchy bits.

• Sliced Peking Duck with Crackers (S$23.20++ for 4pcs) :A creative take on the classic; instead of the usual wrap, this version comes atop crispy crackers, offering a playful contrast in texture that’s both satisfying and unexpected.

• Yuxiang Eggplant Salted Dumplings (S$9.80++ for 3pcs) : I enjoyed the mochi-like skin and purplish hue. Visual was on point and it is a delicate yet bold flavour profile.

• Air Salad Duck Spring Roll (S$9.80, 3pcs): A Kai Duck signature, featuring tender Irish duck wrapped in an ultra-crisp shell. Light yet flavourful.

• Pizza Carrot Cake with Crispy Bacon (S$16.80++)
  A fun, shareable creation that fuses Western presentation with local flavours.

Specialty Highlights:

• Peking Duck Salad Hand Roll (S$31.20, 4pcs): A modern twist on a classic, with crisp duck skin, fresh greens and housemade sauces.

• Roasted Duck (S$38 half / S$70 whole): A perennial crowd favourite, succulent and bursting with flavour from Chef Fung’s secret marinade.

• Crispy Onion Duck Tart (S$16, 4pcs): A playful new creation featuring diced duck and crispy rice pops in a savoury tart shell. Recommend to order this when you dine in here.

• Wok-Fried Hot Pot Panda Rice with Diced South African Abalone (S$48): An indulgent dish featuring premium “Panda Rice” from Szechuan and abalone, stir-fried and mixed tableside for a rich, umami-packed experience.

From now till 31 August 2025, enjoy the following deals when you dine in:

• Lunch (Mon–Fri): 60% off 1 Dim Sum + 1 Specialty Dish
• Dinner (Mon–Fri): 60% off 1 Specialty Dish

For a limited time, diners can also sign up for Kai Duck’s Annual Membership at just S$38, which entitles you to30% off the dim sum menu. Terms & conditions applied.

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Looking to elevate your weekend brunch plans? 5 ON 25 at Andaz Singapore has recently introduced a Weekend Yum Cha Set Menu that blends tradition with a modern, refined twist – all while offering panoramic views of Kampong Glam. Priced at S$68++ per adult and S$34++ per child with minimum two to dine.The menu is served every Saturday and Sunday from 12PM to 2PM. It’s a well-valued indulgence for a hotel dim sum experience, and the restaurant is well-rated on travel platforms like Tripadvisor.

What to Expect from the Weekend Yum Cha Menu:

Unlike buffet-style brunches, this is a curated set menu that includes:

• 1 soup
• 5 dimsum selections
• 2 dishes from the chef’s recommendations
• 1 vegetables/ rice/noodles dish
• 1 dessert

Here is my weekend brunch picks from their menu. Starting with the dim sum selection featuring both steamed and fried options:

• Scallop Siu Mai – A luxurious twist with briny scallop atop tender minced pork. Moist, flavourful, and indulgent.

• Wok-Fried Carrot Cake with XO Sauce – A crowd favourite with a crispy exterior, soft centre, and a bold umami kick from the XO sauce.

• Steamed Chicken Feet – Served with bean curd, black beans, and soy sauce; a classic done right.

• Crispy Lobster Roll – Wrapped in kadaifi pastry; beautifully executed with thoughtful flavours and textures.

• Steamed Glutinous Rice in Lotus Leaf – Comes with abalone, chicken, mushroom, and crispy rice. Decent, though I felt it could use a bit more flavour.

For soup, since there were two of us, I went for the Hong Kong-Style Braised Fish Soup – a hearty bowl packed with black cod, sea cucumber, fish maw, yellow chives, and vermicelli. Rich in ingredients and brimming with umami. My friend opted for the Double-Boiled Chicken Soup, which featured Chinese cabbage, dried shiitake mushrooms, and bamboo fungus. A comforting and deeply nourishing choice.

For the mains, the Crispy-Fried Black Cod is a definite must-try. Moist and tender on the inside with a perfectly crisp exterior. It is well-balanced with ginger, spring onion, and a light soy sauce. Truly a standout dish.

On the other hand, the Roasted Cage-Free Cherry Valley Duck was slightly dry and cut into thick slices, making it less memorable. Although it’s a popular choice, I personally find the cod to be the more impressive of the two.

The Wok-Fried Egg Noodles had a light sweetness and came with simple toppings like dried shrimp and scallops. Overall, it wasn’t bad, though I felt it was slightly over-charred from the wok hei.

For dessert, we enjoyed the refreshing Mango Pomelo Sago—a smooth mango purée paired with zesty pomelo and a delightfully chilled texture. Generously portioned, it was the perfect way to end the meal.

While not an all-you-can-eat affair, the portions are generous and thoughtfully balanced, making for a satisfying and fulfilling meal. Priced at S$68++, it’s a well-valued indulgence for a hotel dim sum experience. It is made even better with the stunning view as your backdrop.

Pricing Details: S$68.00++ per adult | S$34.00++ per child

Available on Saturdays & Sundays | 12:00PM -2:00PM

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Shang Palace at Shangri-La Singapore invites discerning gourmands on a rare and exquisite culinary journey this April with a spotlight on the prized Giant Garoupa Skin (龙趸皮). Available from 24 March to 30 April 2025 for lunch and dinner, this limited-time promotion celebrates the rich textures and umami of the Giant Garoupa, prepared using time-honoured braising and wok-frying techniques by Executive Chinese Chef Daniel Cheung.

Known as the Queensland Grouper, the Giant Garoupa is one of the largest reef fish found in the warm waters of Indonesia, Malaysia, and Australia. A coveted ingredient in Cantonese cuisine, its collagen-rich skin is traditionally slow-braised to achieve a luxurious, gelatinous texture—a testament to culinary finesse and patience.

Shang Palace showcases the versatility of this delicacy through seven refined creations, each steeped in Cantonese heritage and thoughtfully executed to highlight the garoupa skin’s silky texture and depth of flavour. The seven dishes include 昆仑南非干鲍脯 | Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone, 虾籽龙趸皮扣花胶柚皮 | Stewed Giant Garoupa Skin, Fish Maw & Pomelo Peel with Shrimp Roe, 麒麟龙趸皮 | Braised Giant Garoupa Skin, Flower Mushroom & Chinese Ham, 豉椒味菜炒龙趸皮 | Wok-fried Giant Garoupa Skin with Preserved Mustard Vegetables in Black Bean Sauce, 红烧火腩鳕鱼龙趸皮煲 | Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot, 陈醋柚子蒜泥黄瓜伴龙趸皮 | Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce and 面酱三丝炒龙趸皮 | Wok-fried Giant Garoupa Skin with Shredded Pork, Bean Sprouts & Celery in Yellow Bean Paste.

I was there for lunch and sampled three out of the seven dishes. Here’s what I tried:

Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce – S$48++
A refreshing cold appetizer with tangy pomelo and cucumber to offset the richness of the garoupa skin.

Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone – S$98++ per person
A tribute to the golden era of 1950s Cantonese fine dining, this dish layers braising mastery. Both abalone and garoupa skin are cooked separately before being united in a final braise, resulting in a dish that’s both texturally rich and deeply flavourful.

Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot – S$88++
A comforting pot of melt-in-your-mouth textures and warming soy-based sauce.

This seasonal menu offers a unique chance to savour a traditional delicacy typically reserved for festive occasions and luxurious banquets. Each dish is a tribute to classic Cantonese culinary artistry—featuring meticulous braising and wok-fried techniques that highlight the exquisite texture of Giant Garoupa Skin. If you’re in the mood to try something adventurous this month, this is worth exploring. And while you’re there, don’t forget to indulge in their exquisite dim sum offerings too!

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Always a delight to return to Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel. This season, the spotlight is on the exquisite Roast Irish Peking Duck. From 1 March to 30 April 2025, indulge in a specially curated Six-Course Roast Irish Peking Duck Set Menu. Not to miss the gastronomic experience that showcases the grandeur of this delicacy.

This Luxurious Six-Course Experience is specially curated menu, priced at S$128.80++ per person (S$118.80++ for in-house guests and Marriott Bonvoy members), requires a minimum of four diners.

Here’s a look at what we had for lunch. While we tried a portion for two, the full set for four includes half an Irish duck, showcasing the signature Peking duck at its finest.

Imperial Roast Irish Peking Duck with Chinese Crêpe

We kick start with Imperial Roast Irish Peking Duck with Chinese Crêpe. It is wrapped in a delicate crêpe; the crispy duck skin is complemented by julienned cucumbers and scallions. The duck skin was perfectly rendered, light, crisp, and bursting with deep, savoury flavour.

Fortune Eight Treasures Broth

Next came the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup that provided a comforting warmth. With ingredients like fish maw, sea cucumber, and shredded duck meat, the broth offered a delightful texture. The spicy kick lingered pleasantly on the palate,

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce is served in a stone pot to keep it warm. The thick grouper fillets were perfectly infused with savoury black bean sauce and complemented by bits of cured duck meat and fragrant leeks. While it pairs wonderfully with a bowl of white rice, it’s equally delicious on its own.

Stewed Scampi Prawn with Spicy Light Soy Sauce

The Stewed Scampi Prawn with Spicy Light Soy Sauce impressed with its plump, meaty texture. The prawns were perfectly coated in a lightly spiced and sweet glaze. Even my dinner companion gave it a thumbs up!

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice

The last savory course showcased the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. Each grain of rice was infused with a delightful wok hei aroma, while the abalone sauce added a rich depth of flavour.

Double-Boiled Bird’s Nest with Coconut Milk and Egg

To conclude on a sweet note, the Double-Boiled Bird’s Nest with Coconut Milk and Egg offered a smooth, custard-like texture, reminiscent of a coconut egg tart filling. The gentle sweetness, paired with a generous topping of bird’s nest, provided a comforting and satisfying finish. Filling yet not too creamy, making it the perfect end to the meal.

Available until 30 April 2025, this exclusive six-course menu at Wan Hao Chinese Restaurant is a must-try for connoisseurs of premium Cantonese cuisine. Perfect for special celebrations or simply indulging in exquisite dining, the Roast Irish Peking Duck Set promises an unforgettable culinary experience. Click here for the full menu.

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