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Diwali, also known as the Festival of Lights, is a time for celebration, togetherness and, of course, good food! This festive season, Tiffin Room at Raffles Hotel Singapore presents The Flavours of Diwali, a specially curated dining experience featuring traditional Indian specialities with a festive touch.

Tiffin Room has always been one of my favourite Indian restaurants in Singapore, and I was happy to be back again to try their Diwali menu!

Read more: Celebrating Diwali 2026 with a Festive Indian Feast at Tiffin Room, Raffles Hotel Singapore

Established in 1892, this iconic dining destination is known for its North Indian cuisine, elegant colonial setting and signature tiffin-style dining experience. For this year’s Diwali celebration, Chef de Cuisine Kuldeep Negi has put together a festive menu showcasing regional Indian flavours, aromatic spices and traditional cooking techniques.

The special menu is available for lunch and dinner from 26 October to 8 November 2026, with both vegetarian and non-vegetarian options.

Here’s what we enjoyed during our recent visit!

We started with the Ananas Papdi Chaat, a refreshing appetiser featuring grilled pineapple, crunchy flatbread, fresh fruits and tamarind and jaggery chutney. I enjoyed the combination of sweet, tangy and crunchy textures. The grilled pineapple added a lovely fruity sweetness, while the chutney brought everything together. A refreshing way to kick off our Indian feast before moving on to the richer dishes.

Next up was the Achari Tandoori Lamb, featuring pickled spiced lamb chop kebab served with keema kulcha. As someone who loves lamb, I was definitely looking forward to this dish! The lamb was beautifully seasoned, tender and packed with aromatic spices. The pickling spices added another layer of flavour without overpowering the meat. Paired with the keema kulcha, this was easily one of my favourite dishes of the meal.

One of the highlights of dining at Tiffin Room is having the curries presented in their signature tiffin box. It is always a lovely sight when the tiffin box arrives at the table, filled with different Indian specialities to enjoy.

Our mains were accompanied by a selection of Indian breads, including garlic naan, butter naan and aloo pyaz parantha.There was plenty to enjoy, from rich and comforting curries to fragrant biryani.

Murgh Kofta Curry

The Murgh Kofta Curry featured tender minced chicken dumplings simmered in a rich tomato and onion gravy.The curry was flavourful, with a comforting blend of spices. It paired especially well with the freshly prepared naan, which was perfect for soaking up the gravy.

Methi Palak Gosht

Another favourite of mine was the Methi Palak Gosht, featuring tender lamb leg cubes cooked with fenugreek leaves and spinach.The combination of fenugreek and spinach gave the curry a lovely earthy aroma and depth of flavour. The lamb was tender, and I enjoyed how the spices complemented the meat. If you enjoy lamb dishes like I do, this is definitely one to look forward to!

Chetinaad Masala Prawn

The Chetinaad Masala Prawn was prepared with black pepper, coconut, fennel seeds and onion, bringing together a fragrant combination of South Indian-inspired spices. The curry had layers of aromatic flavours, with the coconut balancing the spices nicely.

Konkani Macchi Biryani

Now, let’s talk about the biryani! The Konkani Macchi Biryani was prepared with Indian basmati rice, tilapia fish, saffron, coriander seeds, cinnamon, fresh mint and coriander. And I have to say, the biryani this time round was so good! The basmati rice was incredibly fragrant, fluffy and beautifully infused with aromatic spices. Every mouthful was full of flavour, and I found myself going back for more even after trying all the curries.The combination of saffron, herbs and spices made this such a satisfying dish. It was definitely one of the highlights of my Diwali dining experience at Tiffin Room!

Of course, there’s always room for desserts, especially when it comes to a festive feast. We ended our meal with two traditional Indian sweets.

Gazar Halwa – A traditional Indian carrot fudge served with homemade vanilla ice cream. The warm, comforting sweetness of the carrot fudge paired nicely with the creamy ice cream.

Chamcham – A Bengali cottage cheese sweet poached in saffron-infused sugar syrup. A classic Indian dessert with a delicate saffron fragrance and sweet, soft texture.

It was a lovely way to round off our Diwali feast.

Vegetarian Diwali Menu at Tiffin Room

For those who prefer a meat-free dining experience, Tiffin Room also offers a specially curated vegetarian menu for the festive season.

The vegetarian selection features dishes such as Paneer Kofta Curry and Konkani Subz Biryani, allowing vegetarian diners to enjoy the celebration with an equally flavourful spread of Indian specialities.

Handcrafted Mithai for Diwali Gifting

Apart from the festive dining menus, Tiffin Room also offers a selection of handcrafted mithai, traditional Indian sweets commonly enjoyed and shared during Diwali.

Available in five flavours, these handcrafted sweets make lovely festive gifts for family, friends or business associates. The mithai collection is available for collection or delivery from 19 October to 10 November 2026.

The Flavours of Diwali 2026 – Menu Prices and Details

• Dining Period: 26 October – 8 November 2026
• Available: Lunch and Dinner
• Vegetarian Menu: S$128++ per person
• Non-Vegetarian Menu: S$132++ per person
• Optional Beverage Pairing: S$98++ per person
• Handcrafted Mithai: Available for collection or delivery from 19 October – 10 November 2026

Prices are subject to prevailing service charge and GST.

Having visited Tiffin Room several times, it remains one of my favourite places in Singapore whenever I’m craving a good Indian meal.

What I enjoy about dining here is the combination of aromatic Indian flavours, the elegant setting of Raffles Hotel Singapore and the signature tiffin-style presentation that makes the dining experience feel a little different.

If you’re planning a Diwali celebration with family and friends, or simply looking to enjoy a festive Indian feast in Singapore, Tiffin Room is worth adding to your dining list.

Tiffin Room
Raffles Hotel Singapore
1 Beach Road, Singapore 189673
Festive Menu: 26 October – 8 November 2026
Dining: Lunch and Dinner
Website: https://www.raffles.com/singapore/

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If you are craving comforting Hong Kong flavours over the weekend, Jiang-Nan Chun at Four Seasons Hotel Singaporehas refreshed its Taste of Hong Kong menu with a mix of familiar Cantonese favourites and interesting Singapore-inspired touches. The menu is inspired by Chinese Executive Chef Alan Chan’s Hong Kong roots and culinary journey. Think classic dim sum, comforting noodles and traditional dishes, with a few unexpected flavours along the way.

Read more: Taste of Hong Kong Weekend Menu at Jiang-Nan Chun Restaurant | Four Seasons Hotel Singapore

We started our lunch with a selection of dim sum including the beautifully crafted Crystal Lava Mushroom Dumpling. Featuring a delicate translucent skin filled with earthy mushroom flavours.

One of the more interesting creations was the Steamed Pork Dumpling with Laksa Broth. There is a surprising amount of laksa broth sealed inside each dumpling. So be careful when taking your first bite! The laksa flavour came through nicely without being too rich or coconut-heavy.

The Steamed Bun with Salted Egg Yolk was a little different from the usual version. The filling was smooth, creamy and milky, with a subtle salted egg flavour that leans towards the sweeter side.

My pick from the dim sum selection was the Steamed Rice Roll with Barbecued Iberico Pork. I loved the contrast in textures, with silky-smooth rice rolls wrapped around flavourful barbecued Iberico pork. The savoury-sweet flavours of the pork paired beautifully with the delicate rice rolls.

For something more traditional, we had the Braised Pork Trotters with Quail Eggs, Ginger & Sweet Black Vinegar. This was one of those nostalgic and comforting dishes, with familiar sweet and tangy notes from the black vinegar balanced by the warmth of ginger. The pork trotters were tender and gelatinous, soaking up all that rich, flavourful sauce. My friend especially enjoyed this dish for its bold and comforting flavours.

There was also the Pan-Fried Stuffed Three Treasures, another homely Hong Kong favourite featuring eggplant, green pepper and beancurd filled with a savoury stuffing. The filling was nicely seasoned, while the dish was surprisingly light without being overly greasy. The combination reminded me a little of Hakka-style stuffed dishes, with its familiar and comforting flavours.

For something warm and comforting, the Hong Kong Noodle Soup with Beef Rib Fingers & Tendon hit the spot. The beef rib fingers were tender and succulent, while the tendon was beautifully soft with a melt-in-the-mouth texture. The rich and flavourful broth brought everything together, making it a comforting bowl to enjoy.

The Braised E-Fu Noodles with Beef & Satay Sauce came with generous slices of tender beef tossed together with springy E-Fu noodles. The satay flavour was quite subtle, allowing the savoury notes to come through, although I found the overall seasoning a little too salty for my liking.

We ended lunch on a sweet note with the Deep-Fried Black Sesame Glutinous Rice Ball. Crisp on the outside, chewy within and filled with fragrant black sesame, it was a lovely little bite to finish the meal before the petite fours arrived.

Overall, Jiang-Nan Chun’s refreshed Taste of Hong Kong menu brings a nice mix of nostalgia and creativity to the table. You will find recognisable Hong Kong and Cantonese favourites, but with little twists reflecting Chef Alan Chan’s culinary experiences in Singapore.

Address: Jiang-Nan Chun
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Taste of Hong Kong
Available on Saturdays, Sundays & Public Holidays
Opening Hours: 11:30AM – 2:30PM

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Marking the arrival of spring, Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel introduces its “Spring in Bloom Delicacies”. A limited-time menu that celebrates the season through premium ingredients and refined Cantonese craftsmanship.

Available from 4 March to 30 April 2026, the menu highlights seasonal produce such as spring bamboo shoots, citrus elements, and delicate floral notes, presented across an elegant selection of à la carte dishes and a thoughtfully curated 5-course set menu.

Read more: [SG EATS] Spring in Bloom Delicacies at Wan Hao Chinese Restaurant 萬豪軒 | Marriott Tang Plaza Singapore

We started the evening with the Trio of Appetisers, a beautifully plated introduction to the menu. The Deep-Fried Prawn with Mandarin Orange Sauce stood out with its light, crispy coating, finished with a refreshing citrus glaze. The Roast Kurobuta Pork Char Siew with Osmanthus Honey offered a rich, smoky sweetness with delicate floral notes, though we found it slightly on the dry side. Nonetheless, the flavours and texture were still well-executed.Rounding off the trio, the Pan-Fried Japanese Scallop with Spring Bamboo Shoot and Yuzu showcased the scallop’s natural sweetness, complemented by a gentle crunch and a subtle citrus lift.

The Steamed Marble Goby Fillet with Pea Sprout in Lemongrass Chicken Superior Stock impressed with its delicate, silky texture, as the fish beautifully absorbed the rich, aromatic broth. While the dish was comforting and well-executed, the lemongrass notes came through rather subtly. We would have preferred a more pronounced citrusy lift. That said, the chicken superior stock was deeply flavourful, and the fish itself was exceptionally fresh and well-cooked.

Next up was the Stewed Iberico Pork with Fermented Red Bean Curd Paste and Spring Bamboo Shoot, served bubbling in a stone pot. The pork was fork-tender and richly infused with deep umami flavours, beautifully complemented by the natural sweetness and subtle crunch of the bamboo shoots.

The Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger was all about texture. Light, crisp vermicelli paired with sweet crab meat and tender bamboo shoots. The crunch was seriously satisfying, almost ASMR-level with every bite. While we enjoyed the dish, a slightly brighter and more punchy sauce would have tied everything together even better.

To end the meal, we had the Chilled White Chrysanthemum Jelly with Honey Sorbet. It offered a refreshing finish, and we especially enjoyed the honey sorbet. Light, fragrant, and one of our favourites.

The Spring in Bloom Delicacies menu at Wan Hao Chinese Restaurant offers a refined take on seasonal Cantonese cuisine, focusing on lighter, more delicate flavours rather than the usual bold profiles. Despite its subtlety, the menu still delivers on classic elegance and thoughtful execution.

Wan Hao Chinese Restaurant 萬豪軒
Singapore Marriott Tang Plaza Hotel
320 Orchard Road,
Singapore 238865
Tel: +65 6831 4605
Website: https://www.wanhaochineserestaurant.com/

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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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Singapore’s culinary story is famously woven from many threads. Malay and Indian spices flavour
Teochew and Cantonese-descended culinary traditions and vice-versa, with differences subtle and
profound to be experienced between different households. And with Singapore rising to global
prominence as a key trade hub and expatriate haven, global tastes have started adding even more
vibrance to the mix.

Read more: Global Flavours on SG’s Orchard Road: Eat Your Way Around the World

The growing diversity of restaurants in Orchard Road’s environs is a testament to these profound
changes. In some spots, you can even taste the world without stepping out into the street. Right above
the Somerset MRT Station, the 313@somerset Shopping Centre is just one of many places that bring
together a remarkable mix of local and international eats.
Whether you have half an hour between shops or are dedicating an evening to exploring flavours, this
area offers plenty of culinary passports to stamp. Try kicking off your international food journey with
these cuisines:

1) Ramen and Sushi Done Right
Orchard Road doesn’t disappoint when it comes to Japanese cuisine. Here alone, you’ll find a variety of
casual Japanese eateries featuring rich bowls of different regional varieties of ramen, fresh sashimi, and
expertly crafted sushi don. If you’re not sure where to begin, start with classic and accessible tonkotsu
or shoyu ramen and go wherever your tastebuds and curiosity take you.

2) Vietnam: Pho, Banh Mi, and More
Vietnamese dining offers you fragrant herbs, bright lime, savoury broth, not unlike Singapore’s native
eats, but still markedly different. It’s easy to get Vietnamese cuisine wrong, but a number of Orchard
Road spots serve authentic, traditional pho, banh mi, and other classics with all the flavours you’d
expect. If nothing else, a steaming bowl of pho beef or a refreshing summer roll is perfect on a rainy
Singapore afternoon, or even as a light dinner after a long day of exploration.

3) A Symphony of Savoury & Sweet Korean Flavours
Perhaps as part of the global K-Wave, it seems that Korean cuisine has also taken hold in Singapore.
Famous for its bold heat and fun dining formats, Korean cuisine runs the gamut, from staples like spicy
stews and bibimbap to beloved snacks and desserts like K-style corndogs and bingsu (shaved ice). These
meals fit both quick solo lunches and longer fiestas with friends.

4) Authentic Mexican & Latin American Street Fare
Speaking of fiestas, the wide variety of Latin American cuisines is now starting to be authentically
represented in Singapore. Foodies who have been around for decades might remember a time when
you couldn’t find a taqueria or burrito spot worth their name, but that is no longer an issue thanks to
the country’s growing international population. If you haven’t yet, try out some Mexican or Brazilian
eats for a vibrant contrast to Asian dining.

5) The Whole Breadth of Chinese Cuisines
Singapore has long been an Asian crossroads, so it’s no surprise that it offers the whole gamut of
Chinese cuisine, distinct from Singapore’s own Chinese-descended culinary heritage. If you’re looking for
them, you will even find regional takes on classic noodles, grilled fish, hotpot or wok-tossed stir-fries. Eat
with chopsticks, share plates and enjoy long, comforting flavours that reflect different parts of the
region.

6) Heartwarming Western Comforts
Sometimes, familiarity makes the best meal. Orchard Road is consistently among the first in the region
to offer authentic European and North American food concepts. Whether it’s steaks and hearty burgers,
fish and chips, or pastas and comfort mains, you’ll be able to take your pick, and be fully confident that
what you get lives up to the “real thing,” because it is the real thing.

7) Middle Eastern & Mediterranean Delights to Wake Up Your Palate
These cuisines are especially good for group dining, sharing plates and light yet flavourful meals.
Authentic takes of these cuisines have been sorely lacking in Singapore in part decades, but the full
experience can now be enjoyed if you’re in or around Orchard Road.

Here’s a pro tip: in between bites of grilled kebabs and flatbreads, you can enjoy colourful mezze and
fresh salads as a pleasing palate cleanser.

8) European Bistro Dining with Authentic Ambience
For a bit of old-world charm, European dining at Orchard Road brings relaxed bistro-style meals and sit-
down cuisine that’s literally, not figuratively, a world away from Singapore’s own home-brewed coffee
culture. Think hearty brunch boards, rustic mains and, in some places, Italian, Swiss, or French-inspired
classics with ambience that takes you elsewhere.

9) Casual Pan-Global Food Hall Adventures
If you want maximum variety without leaving one place, the food hall inside 313@Somerset is a
convenient choice. Food Republic brings together everything from Chinese grilled fish and mala hotpot
to Thai staples, Vietnamese noodles, Indonesian classics and more. Mix and match several small dishes
and make a meal of global street eats on one table; you might not be able to do it anywhere else.

How to Eat Around the World in a Day
Whether you’re a local or a visitor with a day to spend in SG, start your food adventure at Orchard Road.
Yes, the rest of Singapore is full of great dining spots, but it’s difficult to beat Orchard Road for sheer
diversity and proximity.

If you want, you can kick things off with a midday ramen or pho, wander through shops, then linger at a
legitimate Mexican taqueria for lunch. Walk off the meal with more shopping and return in the late
afternoon for Korean desserts or a café pick-me-up. Or mix things up as your heart desires.

Orchard Road makes this trivially easy to do. Unlike many other major shopping and financial districts
elsewhere, you’ll find malls connect through sheltered walkways. The Somerset MRT station also sits
right under 313@Somerset, so you never stray far from transport to the further reaches of the city as
you hop between cuisines. Whatever you fancy, Orchard Road’s global food options make it easy to
savour far-flung flavours without leaving Singapore.

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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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