Sequestered on Sentosa is Cassia, a paradise for Cantonese fare curated by executive Alan Chan, who has curated exquisite menus this Chinese New Year. Come down for an elaborate feast on February 9 for your reunion dinner, boasting such as sweet and sour wild-caught tiger prawn, eight-head South African abalone with fish maw, and a rich superior Yunnan ham broth starring braised crab meat.

From February 10 to 24 onwards, make sure to come down for a taste of its “Double Happiness” set menu, which includes treasures like truffle mushroom crystal dumplings, honey-glazed Ibérico char siew, and a Yorkshire pork belly perfumed with five-spice and roasted to crispy perfection. 

Running from January 29 to February 24, executive Chinese chef Daniel Cheung has come up with a total of four eight-course set menus to ring in the new year with prosperity. Start off the meal with a luxurious yu sheng platter with smoked Norwegian salmon and poached lobster before digging into delights such as the pan-seared foie gras, offering a touch of richness to its accompanying suckling pig, as well as the braised bird’s nest soup. Gems on Cheung’s festive à la carte menu don’t disappoint either, with flavour bombs like the whole dace fish in black bean sauce and the Sichuan-style sautéed prawns.

Indulge in a symphony of classic Chinese flavour at Yuè, Aloft Singapore Novena’s music-themed Chinese restaurant. From January 26 to February 24, dishes such as the braised pork knuckle, painstakingly slow-cooked with six-head abalone, mushroom and black moss, as well as the Chinese sausage fried rice with cherry blossom shrimp, will be available on both set and à la carte menus. Don’t forget the “Prosperity” yu sheng, which comes with salmon and scallops dressed in a passionfruit sauce.

Yuè
Address: 16 Ah Hood Road, S(329982), +65 6808 6846

Experience a decadent Chinese New Year celebration with 5 on 25’s set menus from January 29 to February 24. Each dish is packed with flavour, such as the steamed black cod fillet that’s perfumed with 12-year-old dried tangerine peel, or the wok-fried tiger prawns that are tossed in a powerful house-made XO sauce. 

If dim sum is more up your alley, however, 5 on 25 will also be putting up a dim sum menu for lunch using the same premium ingredients. Take the braised jade tiger abalone tarts or the steamed dumplings stuffed with truffle, pumpkin, and water chestnut.

Level33 is doing Chinese New Year with its own signature twist. From February 8 to 13, the rooftop microbrewery will be serving up a grand olive-fed Irish dry-aged duck, brushed with a glaze of plum and Level33’s own brut beer, and best enjoyed with its accompanying seaweed and truffle rice. Also on the menu is the steamed whole pearl grouper, a centrepiece stuffed with Hokkaido scallops and prawn farce. Let the party last longer with a two-hour free-flow beverage package for an optional top-up.

You no longer have to fly to Melbourne for a taste of Lee Ho Fook, chef Victor Liong’s Chinese restaurant in Melbourne. This Chinese New Year, Liong’s Singaporean concept, Quenino, will be presenting a festive menu crafted in collaboration with Lee Ho Fook. Signature dishes from the latter will surely wow gourmands here, including the crispy eggplant in spiced red vinegar for an intensely flavoured twist on Sichuanese flavours. 14-day dry-aged duck also deserves a spot on your table, with its delightfully crisp skin as a result of its careful slow-roasting. Don’t miss out on the jasmine tea custard, a signature dessert at Lee Ho Fook that comes with guava and sour plum jellies. 

Quenino
Address: 9 Cuscaden Road, S(249719), +65 6371 6030

Few restaurants execute elegant Chinese cuisine as well as Yì by Jereme Leung does, and this Chinese New Year you get the opportunity to feast on the festive à la carte, dim sum, or set menu from February 10 to 24. Here, dishes like roasted duck with passionfruit dressing and baked green Asian lobster are expertly cooked and presented, as are festive specials like the mashed Chinese yam dessert.

Six festive set menus lie in store for you at Li Bai Cantonese Restaurant from January 19 to February 24 to suit every family’s tastes and preferences. From the Chinese New Year classic menu suited for just two people to the most luxurious “Abundance” set menu for ten people, indulge in renditions of favourites like Buddha Jumps Over the Wall soup with bird’s nest, black truffle pipa duck, and braised South African abalone. 

At Hua Ting, indulge in master chef Lap Fai’s Cantonese delights with its Chinese New Year set menus from February 9 to 24. Golden suckling pig is not to be missed here with its irresistible skin and tender meat, while the truffle glutinous rice adds an aromatic flair to your meal. Reset your palate with the ever-classic mango sago with pomelo and peach gum. 

Don’t miss Hua Ting’s decadent yu sheng platters either, including the highlight, the “Dragon Dynasty” yu sheng. French ice lettuce dominates the platter, adorned with South African abalone and Australian lobster to design a jaw-dropping dragon on the platter, marking an auspicious start to the year. 

At Jumbo Signatures, expect not one, but two tasting menus to choose from this Chinese New Year. From January 8 to February 8, go for the six-course “Abundance” tasting menu, which comes with iconic dishes such as scallop wrapped in yam ring, chilli crab meat sauce topped with caviar, or three-head sliced abalone. 

From February 9 to 25, opt for the “Bountiful” tasting menu instead, which begins with a traditional Teochew yu sheng for an extra festive start to the meal. Don’t miss out on the orange-glazed pork rib with a tender yet firm bite, or the cheng teng with bird’s nest and resin. 

Gather all your loved ones for sumptuous set menus at either Jia He or Jia He Grand Chinese Restaurant. Here, you can indulge in offerings like the suckling pig and the succulent roasted London duck, alongside a glorious pen cai with plump abalones. Don’t ignore its festive à la carte delights, which include an yu sheng platter boasting salmon, whole lobster, and red wine-infused longan. 

Eight themed set menus await you at Shisen Hanten by Chen Kentaro, filled with sumptuous delicacies perfect for ringing in the Year of the Dragon. A whole roasted suckling pig is the star of the show, crowned as it is with Kaluga caviar, as is the stir-fried bird’s nest served with Alaskan crabmeat and truffle egg white. Make sure to get your fill of a motley of other dishes such as braised South African 20-head abalone, pan-fried A5 Wagyu beef and stewed turbot fillet. 

Available from now till February 24 are Yàn’s à la carte and set menus for the season. The star of the set menu is the “Kaleidoscope of Prosperity” yu sheng, done in the savoury “shun de” style with Australian rock lobster and crispy vermicelli. From then on, sink your teeth into stunning centrepieces, like steamed live marble goby fish and a crispy suckling pig, as well as luscious ee-fu noodles with crisp sakura shrimps and Australian scallops.

Over at Peach Blossoms, executive Chinese chef Edward Chong has curated à la carte and set menus to ring in the Lunar New Year. From January 22 to February 25, indulge in the restaurant’s premium offerings such as the yu sheng, which contains kanpachi and Hokkaido uni, as well as the Japanese sea cucumber served with a sturgeon fish tendon dumpling and applewood-smoked Irish duck. 

Perennial favourite Wah Lok’s festive set menus are set to be a crowd-pleaser this Chinese New Year from January 29 to February 24. Don’t miss the pen cai, a glorious pot of savoury goodness including giant abalone and pork belly that wobbles decadently between your chopsticks, and make sure you get your fill of scallops served in a mustard sauce and a roasted chicken with irresistible skin.

At Wan Hao, you can be sure of premium quality and exquisite dishes this Chinese New Year from January 4 to February 24. Take the roast Irish duck, marinated with black truffle and wild mushrooms for a powerful burst of umami, or its special bird’s nest eight treasures pot, which includes 5-head Australian abalone, fish maw, and African sea cucumber. 

Read more: What should you do with your leftover Chinese New Year goodies?

Start the Lunar New Year right with Man Fu Yuan’s festive à la carte and set menus from January 15 to February 29. The star of the season’s offerings is undoubtedly the “Dragon’s Wealth” yu sheng, a magnificent centrepiece that comes adorned with a dragon’s head and tail. Featuring rock lobster, ikura, sea urchin and more, tossed in a honey miso golden peach dressing, this is one yu sheng not to be missed. Go on to indulge in five- or seven-course set menus, included standout dishes like double-boiled collagen soup with fish maw, yellow jade sea cucumber, and cordyceps flower served in a coconut husk.

At Hai Tien Lo, savour executive chef Ricky Leung’s set menu creations this Chinese New Year from January 22 to February 25. The double-boiled fish maw with bamboo pith in fish bone broth is, for instance, deeply comforting and satisfying, with added flavour from dried scallops. South African abalone is also perfectly braised with truffles and accompanied by a crispy sea cucumber. As for à la carte offerings, make sure to get your hands on the barbecued crispy suckling pig, or the “Abundance” yu sheng with whole abalone, lobster, and scallops.

Indulge in the best of Sichuanese cuisine this Chinese New Year at Si Chuan Dou Hua, which has curated set menus available from January 8 to February 24. Among the exclusive dishes available at this outlet is the stir-fried sea cucumber with asparagus and silver fish, as well as the luxurious braised bird’s nest soup, mixed with luscious fresh crab. 

Si Chuan Dou Hua 
Address: 7500 Beach Road, S(199591), +65 3138 6711

With a five-course set menu packed with classic Chinese delicacies, Xin Cuisine is an excellent place to celebrate Chinese New Year. Available from now till February 24, indulge in delights like luscious sea cucumber and bai ling mushroom, braised 5-head abalone, and salmon yu sheng. Return for the eve of Chinese New Year for a grand reunion dinner spread, with plates fit for the occasion like the “Prosperity Platter” including roast duck and pork, braised shredded fish maw, and steamed garoupa.

Cantonese-Peruvian cuisine (or Chifa) shines at Canchita Peruvian Cuisine from January 9 to February 8, when it reveals 10 seasonal dishes to celebrate Chinese New Year. Take, for example, the red snapper ceviche with Cantonese flair in its accompanying pomelo salad, as well as the lamb wanton fritters paired with avocado mayo. Don’t forget the chaufa capon, a Chifa fried rice tossed with Peruvian-style charsiu, Hokkaido scallops and crispy calamari. 

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