Chinese New Year 2025: The best festive menus in Singapore this year

Executive Chinese chef Pak Chee Yit creations this Chinese New Year blend traditional techniques with elevated touches. Take the Cantonese-style kampong chicken, updated with slices of Parma ham, or the caviar fried rice spotted with umami conpoy, crab meat, and egg white. You can indulge in these dishes from the à la carte or the set menus from January 6 to February 16. In the mood for dim sum instead? Go for the “Dim Sum, Drink Sum” brunch on Saturdays, Sundays and public holidays, with special treats crafted for this Lunar New Year.

Leave it to Executive Chinese chef Edward Chong to come up with a total of seven lavish Chinese New Year menus from January 6 to February 12, tailored for both intimate celebrations and grand family outings. For maximum indulgence, you’ll want to go for the Abundant Harvest eight-course menu, which features ingredients such as caviar, Alaskan king crab, sea urchin, Kanto sea cucumber, and more. 

From January 13 to February 12, executive Chinese chef Daniel Cheung is offering a range of eight-course set menus fitting Shang Palace’s long history. You won’t want to miss out on the yu sheng, generously studded with Norwegian smoked salmon and poached lobster, or the braised bird’s nest broth with conpoy. Prefer to curate your own meal? Order from the à la carte menu instead, which includes more delights such as Peking duck and sautéed egg white with cod. 

Read more: The best Chinese restaurants in Singapore for a lavish family feast

Rely on Peach Garden to deliver a sumptuous Chinese New Year feast. Best suited for celebrations of eight to ten, its Prosperity Packages include dishes such as smoked salmon yu sheng and baked lobster with spring onion and ginger, doused in a superior stock. But the standout on the menu is the Golden Premium Traditional Pen Cai, a gleaming pot of treasures including abalone, scallops, and other premium ingredients. In fact, every order of this pen cai comes with a complimentary Peach Garden mahjong set, perfect for your New Year celebrations. 

Count on Yì by Jereme Leung to deliver a range of elevated dishes this New Year from January 6 to February 12. Whet the palate with the restaurant’s signature yu sheng, doused in a Yunnan rose dressing and accompanied, unusually, by Ibérico ham, honey melon, and abalone. The double-boiled soup, studded with fish maw, abalone and dried scallop, promises to be extra warm and comforting, while the steamed spotted garoupa cooked with Shaoxing wine, luffa melon and cured meat makes for a standout scene-stealer. 

At one-Michelin-starred Summer Pavilion, chef Cheung Siu Kong has crafted novel interpretations of Chinese New Year delicacies. Take the yu sheng, which comes with prickly sea cucumber instead of the typical salmon for a unique twist. Or the steamed vermicelli, which comes packed with ingredients such as caviar, king scallop, and crab roe. But keep an eye out for Kong’s signature dishes which pay homage to his Cantonese heritage, such as the double-boiled chicken soup with fish maw and nostoc algae, or his pen cai, gloriously packed with fish maw, abalone, sea perch and more.

For Teochew fare, head to Tien Court, where chef Lui Wing Keung has crafted set menus from January 10 to February 12, ideal for both small gatherings to big family or corporate celebrations. There’s the signature South African six-head abalone, of course, cooked with oyster sauce and served with fish maw and black moss, but look out for other gems such as local lobster with XO sauce and wok-fried glutinous rice with Chinese waxed meat and conpoy.

This Year of the Snake, 5 on 25 dishes out edible art with an incredible side of city views. The signature mapo tofu is given the royal treatment, studded with premium seafood, two-toned beancurd, and a parade of fungi treats of fungus, beech, and enoki. The classic Buddha Jumps Over The Wall arrives decadent and aromatic, thanks to a healthy splash of premium yellow rice wine. For a highlight, ready your cameras for some pyrotechnics as the wu liang ye flambeéd seafood clay pot baked jasmine rice is set ablaze tableside, unveiling oceanic treats of braised jade tiger abalone and Cantonese sausages. Available from January 8 to February 12.

Trust Hua Ting’s award-winning master chef Lap Fai to whip up prosperity in every dish this Lunar New Year. From January 1 to February 28, Hua Ting plates up an exquisite affair that features luxurious ingredients such as South Australian rock lobster and eel. Nothing shouts auspicious like the braised superior bird’s nest, lavished with a claw meat from a fresh crab or the timeless Buddha Jumps Over The Wall bejewelled with South African four-head abalone. For extra indulgence, consider roasts of the crispy golden suckling pig or signature Irish roasted duck. Cue in the grand finale like a royal with the chilled osmanthus jelly embellished with goji and gold leaf.

Chinese New Year at Yan Ting sees Cantonese classics interpreted by executive Chinese chef Chan Chung Shing, all with a touch of modernity. From January 13 to February 12, its six- and eight-course menus will feature dishes such as steamed sea perch fillet with red dates and tangerine peel for a touch of citrus fragrance, while braised six-head abalone is paired with al-dente noodles. 

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