The best restaurants to celebrate Chinese New Year 2026 in Singapore

Awarded a Michelin star for the ninth consecutive year, this refined establishment serves its festive celebration on signature hand-painted tableware. The menu spotlights auspicious favourites such as king scallop and salmon roe yu sheng, alongside comforting poached rice crowned with sweet Australian lobster meat.

At the heart of the experience are chef Cheung Siu Kong’s enduring culinary signatures, including steamed Dong Xing grouper with minced pork, preserved vegetables and black bean, as well as a luxurious double-boiled superior bird’s nest enriched with crab roe, crab meat and black caviar. His interpretation of pen cai—a symbol of abundance and prosperity—features ten meticulously layered components, from sea perch and Hokkaido scallops to fish maw and abalone.

Available: February 2 to March 3, 2026

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Renowned for its refined take on contemporary Chinese cuisine, Peach Blossoms presents a thoughtfully curated selection of seven festive set menus and auspicious celebratory dishes. Designed for everything from intimate family reunions to larger corporate gatherings, the offerings draw on time-honoured symbolism while showcasing the kitchen’s signature finesse—where premium ingredients, modern technique and tradition converge in harmony.

At the heart of the celebration is chef Edward Chong’s eight-course Spring Blossoms Rising Fortune Set, inspired by the age-old custom of sourcing the finest produce for reunion feasts. The journey begins with a savoury interpretation of Harvest yu sheng, anchored by traditional Hakka-style salt-baked chicken, before unfolding into elevated classics such as snow crab spring rolls crowned with bird’s nest and caviar, double-boiled Muscovy duck soup with geoduck clam, Alaskan king crab with crab roe atop daikon cake, and braised coral trout with sturgeon tendon. The feast concludes with a nourishing dessert of bird’s nest with peach gum and snow lotus seed—an auspicious finale symbolising renewal, abundance and prosperity.

Available: January 19 to March 8, 2026

Anchored by decades of culinary heritage, Wah Lok offers a timeless setting where families can gather around tables laden with meaning. The restaurant presents a series of auspicious set menus thoughtfully curated to reflect the season’s wishes of abundance, health and happiness—ideal for meaningful, multi-generational celebrations.

The Auspicious Set Menu begins with the symbolic salmon lo hei, followed by comforting classics such as double-boiled sea whelk soup with shredded sea cucumber and fish maw, and sautéed prawns in mango sauce. Heartier highlights include braised whole abalone with mushroom and vegetables, steamed live marble goby, and ginger chicken, before the meal concludes with fried glutinous rice with preserved meats and a refreshing dessert of chilled red date, lotus seed, and dried apricot.

Available: February 9 to March 3, 2026

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A thoughtful showcase of celebratory dishes—available a la carte and in set menus—blends heritage flavours with refined technique at Crystal Jade Palace. Among the highlights is the steamed Western Australian lobster with 20-year aged hua diao, where pristine lobster is cloaked in a cloud of silken egg white and gently perfumed with the aromatic depth of aged Chinese wine. The roasted French spring chicken with truffle and wild mushroom offers comforting familiarity, elevated with earthy richness and understated indulgence.

The festive spread continues with crisp-fried premium pork ribs finished in a tangy-sweet mustard sauce, the warming allure of sizzling claypot chicken with Japanese oysters, and baked tiger prawns with black and white garlic served atop braised ee-fu noodles—dishes designed for sharing and celebration. Together, they reflect Crystal Jade Palace’s approach to festive dining: honouring tradition while presenting it through a polished, contemporary lens.

Available: January 26 to March 3, 2026

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Cherry Garden by Chef Fei’s Fortune Set Menu elevates Cantonese classics with precision and flair at this celebrated restaurant. The feast begins on a prosperous note with the lobster yu sheng, a Chaoshan-style composition of julienned vegetables, crispy taro, Wujiang salted vegetables and radish, brought together with a house-made sauce of tangy sour plum, subtle lemon and chilli. The salad is enriched by the crunch of peanuts and pumpkin seeds, further elevated by sweet, succulent Australian lobster. Elegant cold starters follow, including pan-fried lotus root patties with crab meat, marinated jellyfish head with caviar, crispy roasted pork belly, and marinated celtuce with pickled chilli.

The celebration continues with charcoal-grilled New Zealand live abalone, slow-cooked to umami-rich perfection, embodying prosperity and abundance. Guests are then treated to a medley of refined flavours: geoduck clam soup, sautéed diced Wagyu beef with Sichuan peppercorn and chilli, and poached leopard grouper with yellow bean paste. The meal concludes on a delicate, sweet note with a double-boiled bird’s nest with yuzu honey, leaving a lasting impression of craftsmanship and elegance.

Available: February 2 to March 3, 2026

A specially curated suite of festive set menus at Red House Seafood invites families to celebrate abundance, prosperity and togetherness over a shared table. The menus feature vibrant flavours and symbolic dishes that honour tradition while elevating the festive experience. Guests can begin with the abalone, snow pear and coral seaweed yu sheng—a colourful, auspicious starter symbolising wealth and good fortune—setting the tone for a meal of celebratory abundance.

Highlights of the eight-course Abundance Menu include golden oat-crusted prawns with egg floss, steamed giant grouper with Red House Nyonya sauce, and Chinese sausage lotus leaf rice enriched with fresh crab meat. Traditional festive touches like purple glutinous rice cake complete the feast, offering a balance of texture, flavour and symbolism.

Available: February 9 to March 3, 2026 (lunch only)

Set against its rooftop perch atop Odeon 333 in downtown Singapore, Black Pearl’s festive offering promises an indulgent reunion experience, marrying auspicious symbolism with elevated Chinese fine dining—all enjoyed against sweeping city views.

Hong Kong-born executive chef Dee Chan, one of Singapore’s youngest culinary luminaries, presents a contemporary interpretation of Yue cuisine, weaving together Cantonese traditions and influences from regional sub-cuisines while evoking the ceremonial grandeur of Qing imperial banquets. Signature highlights include the chef’s braised Boston lobster rice, the prosperity 10-head abalone treasure pot layered with more than 10 premium ingredients, black truffle crispy roasted duck prepared using traditional Beijing-style techniques, and the Iridescent prosperity yu sheng—a vibrant, fruit-forward toss finished with baby abalone, smoked salmon and a housemade yuzu-sesame dressing.

Available: February 1 to March 3, 2026

A generous procession of celebratory dishes defines Taste Paradise’s festive menu, beginning with the prosperity abalone yu sheng, followed by standout mains such as steamed wild coral trout with preserved vegetable sauce, and osmanthus-infused crispy roasted duck.
The feast continues with braised 5-head abalone with fish maw in abalone sauce and stewed mee pok with lobster, before concluding on a sweet note with chilled bird’s nest in coconut milk and coconut-scented steamed nian gao—a fitting finale to a reunion meal marked by abundance and togetherness.

Available: January 19 to March 3, 2026

An inviting ambience and intricate décor set the stage for meaningful reunions at this award-winning restaurant. The celebratory menus—from the Celebrations of Happiness to Celebrations of Fortune—feature premium seafood, succulent meats and prized ingredients.

Highlights include the barbecue suckling pig with crêpe, stewed lobster with trio onion in spicy superior light soy sauce, wok-fried beef tenderloin with sha cha sauce and superior dark soy served with Japanese ramen in shallot oil, and a sweet finale of deep-fried nian gao with purple sweet potato and yam spring roll.

Available: January 8 to March 3, 2026

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