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Singapore’s dining scene welcomes Wenzhou Mansion, the city’s first restaurant dedicated exclusively to Wenzhou cuisine. Located along Tanjong Pagar Road, the elegant restaurant introduces diners to the delicate flavours and seafood-driven traditions of Jiangsu-Zhejiang cuisine under the guidance of heritage chef Li Chuhua.

We began the experience with several cold starters that highlight the refreshing flavours typical of Wenzhou cuisine.

Read more: Wenzhou Mansion Singapore: First Jiangsu-Zhejiang Fine Dining Restaurant Dedicated to Wenzhou Cuisine

Sliced Wenzhou Kailan 温州芥兰片

The Sliced Wenzhou Kailan was an intriguing opener. While it resembles cucumber slices at first glance, the dish is made from the stem of kailan. Lightly pickled in a sweet-and-sour marinade, the crisp texture and balanced acidity made it a refreshing start to the meal.

Shredded Chicken with Jellyfish 海蜇手撕鸡

The Shredded Chicken with Jellyfish combines tender shredded chicken with crunchy jellyfish, creating a delightful contrast in texture. Light, refreshing and high in protein, the dish reflects the coastal food culture where ingredients from land and sea come together harmoniously. I would say it was simply addictive.

Coriander with Sakura Shrimp 樱花虾皮拌香菜

The Coriander with Sakura Shrimp presents a bright, aromatic combination of fresh coriander and sweet sakura shrimp. Light and refreshing, it works well as a palate cleanser. Surprisingly, even my friend who normally dislikes coriander found this dish enjoyable.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生

One of the signatures of Wenzhou cuisine is its raw marination technique, showcased in the Raw Marinated Wenzhou Swimming Crab. Often described as the “ice cream of the sea”, the crab flesh is delicate, tender and refreshingly chilled. Marinated in the restaurant’s house blend of sauces and spices, the result is a beautifully balanced dish that offers a different interpretation from Teochew or Korean raw crab preparations.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼

The Duck Tongue & Fish Cake Platter features two traditional delicacies. The fish cake, made with minced East China Sea fish and pork fat, has a pleasantly springy texture. Meanwhile, the duck tongues are braised and sun-dried, delivering a savoury soy-infused flavour. Interestingly, “duck tongue” in the Wenzhou dialect sounds similar to a phrase meaning prosperity, making it a popular auspicious dish at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤

The Wenzhou Fish Ball & Pork Wonton Soup highlights the traditional pounding technique used to create its fish balls. Unlike the round versions commonly seen locally, the Wenzhou-style fish balls are irregular and elongated with a springy texture. Paired with delicate pork dumplings reminiscent of fish skin dumplings, this comforting dish was a crowd favourite for the night.

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼

Considered the “gold of the sea,” the Large East China Sea Yellow Croaker is one of the restaurant’s signature dishes. The fish is gently steamed to preserve its natural sweetness and finished with fragrant scallion oil, which enhances the delicate, silky flesh.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝

The Home-style Braised Mantis Shrimp with Shredded Radish delivers comforting flavours reminiscent of home-style cooking. The savoury sauce seeps beautifully into the shredded radish, making it a simple yet addictive dish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹

A luxurious highlight, the Steamed Roe Crab with Minced Pork and Pumpkin arrives with claypot rice. As the crab steams, its seafood juices mingle with the richness of Iberico pork, infusing the soft pumpkin beneath with layers of flavour. Mixing everything with the rice creates a deeply satisfying bowl.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭

The Crispy Baby Roasted Duck with Peppercorn is a dish that many diners rave about. Prepared using a technique similar to roasted pigeon, the duck has crispy skin with juicy meat inside, complemented by the subtle numbing fragrance of Da Hong Pao peppercorn. While the texture was enjoyable, I felt the duck meat could benefit from slightly stronger seasoning for a more robust flavour.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗

The Pea Shoots with Seaweed in Superior Broth is a beautifully balanced vegetable dish. The briny sweetness of seaweed complements the tender pea shoots, creating a light yet flavourful combination.

Wenzhou Stir-fried Rice Noodles 温州炒粉干

The Wenzhou Stir-fried Rice Noodles feature soft vermicelli that absorb the savoury flavours of the ingredients. Comforting and satisfying, this dish rounds off the savoury portion of the meal nicely.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽

To end the meal, the Glutinous Rice Balls with Water Chestnut Dessert offers a refreshing sweetness. The crisp water chestnuts contrast with the chewy tangyuan, leaving a light and pleasant finish.

Overall, Wenzhou Mansion offers a rare opportunity to explore a regional Chinese cuisine that is still relatively unfamiliar in Singapore. The focus on fresh seafood, refined flavours and traditional techniques makes it an intriguing destination for diners interested in discovering new culinary traditions.

While the prices lean towards the premium side, visiting with a group allows you to sample a wider range of dishes and appreciate the diversity of Wenzhou cuisine. For lovers of Chinese regional gastronomy, Wenzhou Mansion provides a refined and educational dining experience that highlights the depth of Jiangsu-Zhejiang culinary heritage.

Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
Opening Hours
Daily: 11:30am – 2:30pm
5:30pm – 10:00pm

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2026 arrives with a sense of grandeur and symbolism that feels especially fitting for the Year of the Horse. The centrepiece of the celebration is a magnificent revolving lantern (走马灯 / 跑马灯), representing movement, renewal, and the continuous turning of good fortune. Framed by elegant Yu Sheng presentations, the setting invites diners to begin the year with optimism, abundance, and joy.

Read more: A Lunar New Year Feast at Shangri-La Singapore

The atmosphere strikes a graceful balance between celebratory opulence and refined elegance. An ideal for reunion dinners, meaningful gatherings, and unhurried festive feasts.

The meal opens with an Assorted Dim Sum platter that highlights technique and restraint. From the crisp Deep-fried King Prawn Pastry with Chinese Chives to the comforting Glutinous Rice Sesame Ball with Diced Chicken and Salted Fish, each bite is thoughtfully composed. The Steamed Grouper Dumpling with Asparagus and Steamed Scallop Dumpling with Egg White and Black Truffle lean towards clean, elegant flavours.

Served in a charming individual claypot, the Abundance Pen Cai is rich in both symbolism and substance. Beneath its modest appearance lies an impressive assembly of premium ingredients like abalone, sea cucumber, stuffed dace fish, pan-fried fish maw, dried scallop, goose web, roasted pork, soy sauce chicken, dried oyster, and a generous selection of vegetables including taro, white radish, baby Chinese cabbage, mushrooms, chestnut, and black moss.

The Double-boiled Chicken Soup with Dried Scallops and Fresh Matsutake Mushrooms offers a moment of calm amidst the celebratory spread. Clear and refined, yet full-bodied in flavour, the soup delivers gentle sweetness from the scallops and earthy depth from the matsutake. Comforting, restorative and nourishing flavours.

A highlight of many Lunar New Year tables, the Roasted Whole Suckling Pig arrives with golden, crackling skin and a fragrant stuffing of fried glutinous rice. The crisp exterior contrasts beautifully with the aromatic, savoury rice, adding richness and celebratory flair to this classic centrepiece.

The Cod Fillet in Rich Seafood Bisque is both comforting and indulgent. The fish is tender and buttery beneath its lightly crisp coating, while the seafood bisque delivers bold, concentrated flavours of the sea. Crispy rice adds texture and depth, making each mouthful satisfying.

Desserts conclude with Pumpkin Sago with Bird’s Nest which is presented in a petite pumpkin, is creamy and lightly sweet, elevated by the luxurious texture of bird’s nest. The Jin Jun Mei Peach Resin Coconut Pudding offers a chewy, nian gao-like bite, subtly perfumed with the refined aroma of Jin Jun Mei tea.

Shangri-La Singapore’s Lunar New Year experience is a thoughtful celebration of tradition, symbolism, and culinary craftsmanship. From the striking festive décor to the well-paced, ingredient-driven menu, the experience feels both celebratory and comforting.

For festive takeaways and gifts, visit https://boutique.shangri-la.com/index.php or shop here to stack up vouchers discount.

Chinese New Year Set Menus
Available from 2 February to 3 March 2026
From S$138++ per person
Click here to view the menu. 

Chinese New Year À La Carte Specialties
Available from 2 February to 3 March 2026
From S$24++ per dish
 
Chinese New Year Dim Sum
Available from 17 February to 3 March 2026
From S$12++ per dish

Address: Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 6737 3644
Website: https://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/

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Lunar New Year is a season defined by reunions like moments of return, shared meals, and traditions passed lovingly around the table. This Year of the Horse, 5 ON 25 at Andaz Singapore invites guests to mark the festive period with Handcrafted Reunions, a dining experience that celebrates movement, vitality, and the joy of coming together.

Read more: [SG EATS] Lunar New Year 2026 at 5 ON 25, Andaz Singapore

Running from 2 February to 3 March 2026, the restaurant presents a series of thoughtfully curated Cantonese set menus, crafted under the direction of Head Chinese Chef Lim Hong Lih. The menus stay true to tradition while embracing a contemporary sense of refinement. The flavours are clean and expressive, ingredients carefully sourced, and every course designed to be enjoyed in the spirit of togetherness.

Signature Yu Sheng: A Festive Essential

The Lunar New Year feast begins, as it should, with Yu Sheng. At 5 ON 25, the Signature Yu Sheng is a composed and elegant interpretation of the classic. Sustainably sourced cured Petuna Ocean Trout lends a silky richness, paired with crisp whitebait, candied nuts, and fresh greens. A house-made plum dressing adds a gentle sweet-and-tangy lift, bringing balance and harmony to this auspicious opening ritual.

Five Handcrafted Set Menus for Lunch and Dinner

Reunion dining unfolds across five handcrafted set menus, available for both lunch and dinner. Guests may choose to dine in the restaurant’s chic main hall or retreat into private dining rooms that overlook the city skyline . It is ideal for intimate family gatherings or celebratory corporate meals.

Standout dishes from the Chinese New Year menu that we tried during our dinner session include:

Poached Spotted Grouper Fillet in Superior Fish Broth

Clean, comforting flavours enhanced with bean sprouts, bamboo fungus, wolfberries, and 12-Year-Aged Chinese Hua Tiao Wine.

Signature Herbal Roasted Free-Range Cherry Valley Duck

Succulent and aromatic, elevated by a delicately balanced herbal jus.

Stir-fried Maine Lobster and Jade Tiger Abalone

A luxurious pairing with Chinese yam, golden fungus, and green asparagus for textural contrast.

Crispy-fried Braised Black Angus Short Rib

Though understated in presentation, this dish delivers bold, deeply satisfying flavours. The short rib is beautifully crisp on the outside yet tender within, finished with fragrant perilla leaves and single-estate Kampot black pepper. A standout for both its texture and richness of flavour.

Koya X.O. Brandy Flambéed Claypot Jasmine Rice

A rich and celebratory finale, featuring Alaskan King Crab, Yangi matsutake mushroom and truffle, dramatically served flambéed for a grand tableside moment. The gentle warmth of Koya X.O. Brandy lingers on the palate, subtly enhancing the dish and bringing added depth to its luxurious flavours.

Desserts are kept intentionally light and refreshing. We had Chilled Sago Cream with Guava and Aloe stood out for its cooling, gently sweet profile, complemented by a Lotus Paste Sesame Pastry.

Handcrafted Reunions is a reminder that the most meaningful festive moments are often found in well-cooked food, shared tables, and time spent with those who matter most.

Chinese New Year menus are available from 2 February to 3 March 2026 at 5 ON 25, Andaz Singapore.

5 ON 25
5 Fraser St, Level 25 Andaz
Singapore 189354
Website: https://www.hyatt.com/andaz/en-US/sinaz-andaz-singapore/dining/5-on-25

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Usher in the Lunar New Year with an elegant celebration at Yan Ting, where auspicious set menus, exquisite à la carte signatures, and handcrafted dim sum come together in a thoughtful expression of tradition, prosperity, and refined Cantonese craftsmanship. Designed for meaningful family reunions and festive gatherings, the Chinese New Year offerings reflect the restaurant’s dedication to premium ingredients, meticulous technique, and timeless flavours.

Read more: [SG EATS] A Refined Lunar New Year Celebration at Yan Ting, The St. Regis Singapore

Available from 19 January to 3 March 2026, the Lunar New Year set menus start from S$168++ per person, or S$1,888++ per table of 10 persons.
Please note that the à la carte menu will not be available on 16 February 2026, with dining offered in two seatings from 5:30 PM to 7:30 PM and 8:00 PM to 10:00 PM.

During our dinner tasting, we experienced a curated selection of highlights from Yan Ting’s Chinese New Year menu.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop and Whitebait

The celebratory meal began with a beautifully composed Prosperity Yu Sheng, featuring tender slices of abalone, plump Hokkaido scallops, and crisp whitebait. Textural contrast takes centre stage here — from the freshness of the seafood to the crunch of julienned vegetables — all brought together by a well-balanced dressing that leans fragrant rather than cloying. A refined start that sets an auspicious tone for the feast.

Braised Superior Bird’s Nest with Crabmeat, Black Truffle and Pumpkin Broth

Served sizzling on a hot stone, this dish immediately commands attention. The bird’s nest boasts a delicate, gelatinous texture, complemented by sweet crabmeat and the earthy aroma of black truffle. The pumpkin broth adds a gentle richness and natural sweetness, enveloping each ingredient without overpowering. Luxurious yet elegant, this is a comforting and deeply flavourful highlight.

Crispy Sea Cucumber Stuffed with Prawn Paste, Prosperity Oyster and Black Moss

A masterful interplay of textures defines this dish. The sea cucumber is crisp on the exterior while remaining supple within, encasing a savoury prawn paste filling. The addition of prosperity oyster and black moss lends depth and umami, resulting in a dish that is rich, satisfying, and distinctly festive.

Angel Hair Pasta with Wok-Baked Half Lobster, Cheese, Butter and Superior Stock

A modern indulgence with Cantonese sensibilities, this dish features sweet, succulent lobster paired with fine strands of angel hair pasta. Wok-baked with cheese, butter, and superior stock, the pasta is luxuriously coated yet never greasy. Each bite is savoury, creamy, and comforting. A crowd-pleasing highlight with indulgent appeal.

Chilled Hashima, Red Dates, Pan-fried Coconut Milk Glutinous Rice

Dessert arrives as a gentle, soothing conclusion to the meal. The chilled hashima is light and silky, subtly sweetened with red dates, while the pan-fried coconut milk glutinous rice adds a warm, chewy contrast. Together, they offer a nostalgic yet refined finish that feels both celebratory and comforting.

With its polished service, serene ambience, and menus that honour both tradition and refinement, Yan Ting presents a compelling destination for Chinese New Year celebrations. From luxurious soups and seafood to comforting desserts, each dish is thoughtfully crafted to reflect prosperity, balance, and the joy of reunion making it an ideal choice for families seeking a meaningful and elevated festive dining experience.

Yan Ting
29 Tanglin Rd, Floor 1U
The St. Regis Singapore
Singapore 247912
Website: https://www.yantingrestaurant.com/

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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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You know it’s hairy crab season when restaurants start unveiling their seasonal menus. And this time, celebrate the arrival of autumn with the Hairy Crab Feast at Shang Palace, Shangri-La Singapore. Executive Chinese Chef Daniel Cheung presents an elegant showcase of this prized delicacy from Taihu Lake, renowned for its creamy golden roe and delicate sweetness.

Read more: [SG EATS] Hairy Crab Feast at Shang Palace, Shangri-La Singapore

Available from 20 October to 30 November 2025, diners can indulge in a six-course set menu or pick from an à la carte selection, each dish thoughtfully crafted to highlight the natural richness of the crab while embodying the artistry and refinement of Cantonese cuisine.

The journey begins with a trio of refined appetisers . Pan-fried Eggplant Stuffed with Hairy Crab Roe, Chilled Cucumber Rolls Wrapped with Hairy Crab and Chicken Oil, and Sushi Rolls with Hairy Crab Roe. Each dish offers a play of textures and temperatures, gently awakening the palate. The indulgence continues with Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce, where the sweetness of the prawn meets the earthy aroma of truffle.

To warm the senses, diners can enjoy a choice between Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe or the luxurious Braised Bird’s Nest Broth with Hairy Crab Roe and Bean Curd, both showcasing comforting Cantonese flavours elevated with delicate crab richness.

Seafood enthusiasts will find delight in the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry, a decadent creation that marries buttery pastry with oceanic sweetness.

The centrepiece of the feast is the Steamed Hairy Crab. It is served in its purest form, allowing diners to savour the clean, natural flavours of the premium Taihu Lake crab.

For the final savoury course, guests may choose between Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe, or Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe. Both offering a comforting conclusion to the main courses. Personally, I preferred the Ee Fu noodles. It is layered textures and subtle sweetness made it especially satisfying.

To conclude the meal, diners are treated to a comforting Sweetened Mixed Bean Soup with Coconut Milk, accompanied by a Chilled Osmanthus Cake with Fermented Glutinous Rice Wine, delicately crafted in the shape of a crab .A charming finale that offers a fragrant and lingering sweetness.

Chef Daniel Cheung’s Hairy Crab Feast is a true reflection of his finesse and dedication to preserving the essence of traditional Cantonese flavours while elevating them with modern touches. Each dish captures the fleeting beauty of the autumn harvest, honouring the prized hairy crab in every course. From the intricate presentation to the final sweet note. even the dessert is artfully shaped to resemble a crab, a nod to the theme’s meticulous craftsmanship.

Address: Shang Palace
Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Website: https://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/

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