Count on Hai Tien Lo to deliver some of the most deluxe pen cai pots this Chinese New Year. Its “Classic Treasures Pot” is already delicious with its eight-head abalone, bird’s nest, sakura chicken and more, but for an elevated upgrade, choose the “Double Dragon Blessing Premium Treasure Pot”. Everything in the classic pot is included here, as well as premium ingredients like lobster, Queensland grouper fin, sea cucumber, fish maw, Yunnan fungus, and more. 

Available for both dine-in from January 22 to February 8 and takeaway from January 18 to February 24. Order at panpacificsingapore.oddle.me.

Ushering a new year of prosperity is Peach Blossoms with its two “premium treasure pots”, each promising indulgence. The first, the “Blossoming Abalone” treasure pot, boasts ten-head abalone as the star of the show, accompanied by braised pig’s trotter, sea cucumber, flower mushrooms, and dried oysters. The second, the “Vegetarian Deluxe” treasure pot, ensures that vegetarians don’t miss out on any of the fun, putting together vegetarian abalone and chicken with elm fungus, honshimeji mushrooms, black moss, snow fungus, and more. 

Available for order for takeaway only from now till February 24 at eshop-prsmb.panpacific.com.

Expect only the best at Yàn, whose pen cai boasts a whopping 18 ingredients painstakingly prepared individually before being put together in a stunning claypot presentation. Six-head abalone shines here alongside live prawns, whole conpoy, pork tendon, cod, scallops, roast pork and more, dressed in a luscious braised duck sauce. 

Available for both dine-in and takeaway from now till February 24. Order at yan-restaurant.myshopify.com.

When it comes to pen cai, one-Michelin-starred Shisen Hanten by Chen Kentaro doesn’t disappoint. This year’s “Abundance Fortune Pot” comes brimming with over 15 large and abundant ingredients, like fresh scallop, sea cucumber, abalone. 

Available for takeaway only from now till February 24 at festive.shisenhanten.com.sg.

Read more: Ring in the Year of the Dragon with Caterco’s Chinese New Year offerings

Over at Hua Ting, master chef Lap Fai’s “Fortune Pot” pen cai comes in an auspicious red container brimming with premium ingredients. Abalone and fish maw are present, of course, and so is sea cucumber, dried scallops, roast duck, and pork belly for a filling and delicious treat. 

Available for takeaway from January 8 till February 24.

Chef Daniel Cheung at Shang Palace has crafted an “Abundance” pen cai that deserves a spot on your dinner table. 18 luxurious ingredients come together over six hours to create this masterpiece, which includes a whole dace fish, abalone, fish maw, pork knuckle, and even sweet and sour pan-fried prawn for an unexpected flavour boost. 

Available for takeaway from January 12 to February 24 at boutique.shangri-la.com.

This Chinese New Year, Man Fu Yuan’s “Abundance Treasure Pot” combines 18 premium ingredients to make a pen cai that lives up to its name. Here, rock lobster and preserved Kurobota sausage join the usual suspects of five-head abalone, fish maw and sea cucumber. Dig for more unexpected treasures like pork liver sausage, dace fish balls, and Japanese flower mushrooms. 

Available for both dine-in and takeaway from now till February 25. Order at intercontinentalshoppe.sg.

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