The four elegant, eight-course set menus — Happiness, Prosperity, Harmonious and Opulence – ranging in price from SGD188++ to SGD338++, with culinary highlights featuring the Fortune Yu Sheng with Norwegian Smoked Salmon and Poached Lobster, Braised South African Candy Heart Dried Abalone, Steamed Atlantic Cod Fish Fillet with Crystal Noodles and Black Bean Sauce, Pan-fried Foie Gras and Roasted Suckling Pig, Sautéed Boston Lobster with Superior Stock, Sautéed Scallops and Pacific Clams, Braised Bird’s Nest Soup, Steamed Star Garoupa and more.
Shang Palace – Shangri-La
Shangri-La Singapore
22 Orange Grove Rd, Singapore 258350
The giant truffle prawns also deserve a mention. Although deep-fried, it is not oily and is lightly coated with Truffle-flavoured batter. This is available for ala carte and is also part of the CNY set menu.
Alternatively, for those who prefer variety instead of the usual sit-down Chinese dinners, The Dining Room serves an indulgent spread of local festive delights and international delicacies. A dish that we want to go back is this river scampi noodle soup. Sounds simple? It is anything but. The broth is robust – full of sweet seafood flavours from boiling the prawn heads for hours. One bowl is not enough.
Li Bai – Sheraton Towers
39 Scotts Rd, Singapore 228230
It would be Signature Crispy Roast Suckling Pig from Yan Cantonese Restaurant for me, served in 3 ways. The crisp skin itself is too addictive, served with house-made pancake, plum sauce, cucumber sticks, and spring onion. Next, the shoulder of the pig is served alongside an oven-baked fillet with lemongrass. Lastly, the tender pork fillet is marinated with barbecue sauce and baked with lemongrass. Not forgetting, the tender-loving Braised Two Head Abalone with Mushrooms and Seasonal Greens. The braising gravy is packed with bones and skin of Jinhua ham, mature hen, flavourful sauce but does not overpower the delicate flavour of the abalone.
Yan Cantonese Restaurant at National Gallery Singapore
1 St Andrew’s Rd, #05-02 National Gallery, Singapore 178957
Pan-fried Dace Fish Paste with Black Moss in Shunde Style (Crystal Jade Hong Kong Kitchen)
The laborious dish never fail to impress with a flavourful paste and melody of ingredients like carrots, chestnuts, diced shrimp, coriander, black moss, lap cheong and aged orange peel.
Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit (All Fine Dining concepts)
Red dragon fruit, tangy green mango, sweet longan, pomelo sacs, dried apricot, jackfruit, tomatoes, purple cabbage, cucumber deep-fried yam strips, pickled onions, walnuts and crunchy Hsin Chu bee hoon, scallion oil and an Okinawa acerola juice-infused plum sauce. A light and refreshing yusheng with chunky fresh lobster meat.
Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom Soup (Crystal Jade Pavilion) Nourishing and collagen-rich broth from the ingredients.
Crystal Jade Islandwide
Menu
Boston Lobster & Ikura Yu Sheng with Passion Fruit Sauce
Australian Beef Short Rib braised with Red Wine
Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce
Inaniwa Udon with Wonton and Live Prawn in Superior Pumpkin Soup
Xin Cuisine Chinese Restaurant
317 Outram Rd, Singapore 169075
Carbs came in the form of Handmade Noodles in Premium Soya Sauce with Lobster. The noodles were springy and the lobster is fresh. I would usually pick noodles over rice so this pairing of lobster and noodles would be my choice in a set menu.
The next dish won praises around the table – Australian Cod Fish with garlic and preserved vegetables. The broth is slightly spicy, with obvious Sichuan influence through the use of preserved vegetables. The cod fish was also well executed, without any fishiness.
As with every visit to Si Chuan Dou Hua, we had to round off the meal with their Homemade Fine Bean Curd with Snow Lotus Seed and Goji Berries. The bean curd is very soft, almost custard-like, and easily slides down your throat.
Read on foodgem.sg/food/chinese/si-chuan-dou-hua-cny-2024 (or click bio)
Si Chuan Dou Hua
7500 Beach Rd, Singapore 199591
The truffle soy sauce and ebi shrimps complemented the fish given their heavier flavour profiles.
Every lunar new year meal starts off with an Yusheng and at Entrepôt, they are serving the “Chasing The Dragon” Yusheng to welcome the Year of the Dragon. It consists chai cured salmon, ikura, candied pecans, popping candy, charcoal oil and a red dragon fruit and plum dressing.
The star of the yusheng has to be the chai cured salmon – fastest chopsticks first! The popping candy in the yusheng was also an interesting addition. If you’re dining in you can also choose from an alcoholic / non-alcoholic “Chasing the Dragon” drink to pair with the yusheng.
Entrepot
1 Unity St, Singapore 237983
You can’t miss the Prosperity Set Menu ($1088++) that is served with Braised 10-head Abalone with Pagoda Iberico Pork Belly and Preserved Mustard, Double-boiled ‘An Xin’ Chicken Soup with Matsutake Mushroom, Dendrobium Stem and Conpoy, Red Garoupa (Crispy Bone and Sautéed Sliced Fish with Pine Nuts and Truffle), Yam and Nian Go Ingot-shaped Pastry accompanied with Yuzu Snowskin Mochi & more. Eat with a peace of mind with ‘An Xin’ Chicken Soup that is farmed without antibiotics and growth hormones. Fresh Red Garoupa that are sliced with crispy bone, crunch from pine nuts with truffle fragrance.
Set Menus are available for dine-in from now to 24 Feb 2024
Ya Ge
1 Tras Link, Level 3 Orchid Hotel Singapore, Singapore 078867
If you get the Prosperity Set Menu for 8 persons and above, it comes with a Hong Kong Steamed Uncle Lapan Fish. It may not look aesthetic but the fish is fresh and steaming it with aromatics (ginger, spring onion, coriander) and finished with light soy sauce brings out the best flavours of the fish.
Round off the meal with Golden Mango Sago – fresh golden mangoes that are pureed and paired with soft sago and pomelo, something refreshing after the feast.
Soup Restaurant Islandwide
The wagyu egg tart is the most interesting, with wagyu beef in a sweet-savoury brown sauce encased in a cheesy egg tart. Have this while it is still warm. The serving size is just right so it does not get jelat.
5 ON 25 – Andaz
5 Fraser St, Level 25 Andaz, Singapore 189354
Min Jiang at Goodwood Park Hotel
22 Scotts Rd, Goodwood Park Hotel, Singapore 228221
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