The best Chinese restaurants in Singapore for a lavish family feast

Blessed with floor-to-ceiling windows that reveal lush tropical surroundings, and tasteful heritage-inspired interiors gilded with just the right amount of gold, Royal China’s anticipated comeback gives new meaning to destination dining within Raffles Sentosa Singapore. From masterful dim sum and nourishing double-boiled soups to the theatrical precision of tableside Peking duck carving, executive Chinese chef Ling Heng Yao practises the time-tested art of sophisticated restraint in his cooking, showcasing his grasp of each exquisite ingredient’s transformation through heat. The restaurant’s private dining rooms, including one adorned with peacock feathers on gold leaf, transform business meals into ceremonial occasions. 

TRY Always start with Ling’s chilled fresh bean curd skin, cleverly balanced with ikura and mala soy sauce. Consider a bak kut teh-inspired main of fork-tender white-pepper stewed pork ribs, and round off the meal with the chilled bird’s nest and coconut ice cream presented in a young coconut.

Royal China
Address: 4 Bukit Manis Road, Raffles Sentosa Singapore, S(099947)

Located 55 floors up in the sky, Jin Ting Wan is the latest 162-seater fine-dining jewel at Marina Bay Sands. Resurrecting the noble art of proper Chinese gastronomy, executive chef Albert Li, whose lauded resume includes the Michelin-starred Imperial Treasure Fine Cuisine in Shanghai, presents a multi-sensory Cantonese fine-dining experience in tasteful Song Dynasty-inspired settings. Expect signature Alaskan king crab, prepared traditionally and presented ceremoniously, and a reimagination of a Teochew classic cold dish with aged hua tiao-marinated mantis shrimp and Chinese celtuce. Plus, the in-house tea programme boasts a tea selection, featuring seven categories of over 80 varietals.

TRY The roasted duck with black pepper, cooked using a traditional flattening technique, resulting in a crispier pipa-shaped fowl. 

Jin Ting Wan
Address: 10 Bayfront Avenue, Hotel Tower 1, Marina Bay Sands Singapore, Level 55, S(018956)

Nobody does contemporary Chinese like Edward Chong—the executive chef of award-winning Peach Blossoms. Lauded as one of the finest modern Chinese restaurants in Singapore, the Parkroyal Collection Marina Bay resident delivers well-executed dishes with creative aplomb. It’s a firm favourite for corporate meals, family gatherings and celebrations, and the reasons are obvious. From flavourful collagen soups and delicate, aromatic dim sum, to sharing plates of vegetables, meats, noodles and rice, it can always be trusted to deliver exceptional tastes and textures. The pretty desserts, especially the luo han guo jelly with French Charentais melon ice cream, are delightful riffs on classics.

TRY Ask the friendly and experienced staff for recommendations and seasonal specials. The beverage menu covers conventional wine labels and cocktails as well as speciality teas, such as the Hakuto peach oolong, which carries gentle peach and floral notes.

The opulence of one-Michelin-starred Summer Pavilion is apparent from the get-go. While the interiors are glitzy and sophisticated, executive Chinese chef Cheung Siu Kong’s menu is modest and minimal. With prices clearly indicated, it covers all aspects of Cantonese cuisine, including elevated authentic classics such as the marinated smoked duck. The glistening bird exudes a faint, yet lingering floral aroma courtesy of Chinese tea leaf smoke, which lends a balance to the rich and fatty meat. Seafood is also one of Summer Pavilion’s stronger suits. Pick from various live seafood options or the comforting lobster poached rice, which boasts rich crustacean stock and buttery lobster tail.

TRY Dim sum hour is well anticipated too, boasting a bounty of exquisite Cantonese dishes to savour. The steamed dumpling, stuffed with crab meat, prawn and mushroom, is a delicate delight not to be missed.

Hai Tien Lo, located within the recently refurbished Pan Pacific Singapore, proudly offers a respectable menu steeped in Cantonese tradition. Executive chef Edden Yap’s crispy chicken, infused with the fragrance of Royal Tie Guanyin tea, is the crowning jewel of the lot. Expect juicy succulent meat, enhanced by the aromatic notes of the tea, which not only elevates the Cantonese staple but also serves as a refreshing counterbalance to its inherent richness. The flawlessly thin, crisp skin adds a delightful texture that leaves the palate yearning for more.

Also on the menu are the sautéed lotus roots, elevated by the inclusion of lily bulbs, which impart a delightful crunch and creamy nuttiness to the dish. The restaurant also thoughtfully provides well-spaced tables, each sectioned off with tastefully designed Chinese partitions, ensuring privacy for diners who seek a more intimate setting.

TRY Make sure to pre-order the barbecued crispy suckling pig, perfect for celebratory occasions.

In case you missed it: The best crispy roast pork in Singapore, according to top Cantonese chefs

Nestled within the enchanting Capella Singapore in Sentosa, Cassia is designed by renowned architect André Fu, and stands out as one of Singapore’s most exquisite hotel Chinese restaurants. The juxtaposition of luxurious fabrics and oriental chic wallpaper against the backdrop of the colonial-era building’s white-panelled doors creates a sophisticated ambience. It makes the perfect backdrop for signatures, including classic sweet & sour pork, and elevated traditional dishes such as baked cod with bonito sauce. Unlike larger-scale Chinese restaurants on the mainland, Cassia boasts an intimate setting with its small size. Coupled with a remarkably low table-to-staff ratio, the restaurant creates a truly unique dining experience that sets it apart from others.

TRY Double-boiled soups, a true testament to skill and finesse, are the highlight. One won’t find oil floating on the surface, and yet each drop harnesses incredible depth and flavour, masterfully extracting from prized ingredients.

Stepping through 藝 Yì by Jereme Leung’s paper flower-adorned foyer is simply ethereal and one of tasteful Chinese luxury. It’s a theme that carries through with the food, which includes head-turning presentations like the hundred-ring cucumber and poached sea whelk, drizzled theatrically with soy sauce vinaigrette. The Ibérico pork roll wrap is exquisitely tender and crisp on the outside, with the perfect pairing of pickled green mango for balance. The humble spinach tofu surprises with a lip-smacking sauce of crab meat, crab roe and textures of shimeji mushrooms.

TRY The standout dish of steamed pomfret, with an utterly soft texture and equally perfect rings of luffa melon stuffed with shrimp and fungus. Otherwise, for a display of flair and showmanship, consider the poached rice with assorted seafood, where a heady shrimp broth is poured tableside over a claypot full of rice.

After a much-anticipated facelift, Summer Palace blends imperial elegance with bold modernity, without losing its old-world charm. At the helm is executive chef Liu Ching Hai, boasting over three decades of Cantonese cooking, showcasing mastery that maintains its lauded one-Michelin-star reputation since 2017. Some dishes stand out: the crispy roasted pork, frog legs, either crispy or deep-fried with Chinese five-spice, and an impeccably executed Peking duck. Stir-fried dishes, in particular, are imbued with a considerable amount of smokiness, courtesy of skilful use of cast iron woks specially forged in Hong Kong.

TRY Beverages are certainly not an afterthought as the tea-focused programme extends to both traditional and contemporary: from a tea exploration journey led by a certified tea sommelier to alcoholic tea tipples. Even the wine menu, curated by Park90, also features exciting vintages from emerging Chinese wine regions to treat.

In case you missed it: The most exciting modern Asian restaurants in Singapore

Quite possibly the sexiest Chinese restaurant in the city, the ever-so-sultry Madame Fan, at the historic NCO Club, teases sophisticated Cantonese cuisine in modern fittings of old-world elegance. Expect plush red velvet seats and intimate spots perfect for cosying up for a quiet conversation. Executive Chinese chef Pak Chee Kit and his team present classic Cantonese dishes jazzed up in modern fashion: think succulent free-range chicken marinated in Chinese herbs; luxurious assorted seafood and handmade tofu rice enriched with crab roe sauce and premium mullet roe; and heavenly stewed beef clear soup flavoured with conpoy and radish. A sommelier is on hand to help with the wine selection, while discreet and knowledgeable staff complete the wonderful dining experience.

TRY Fans of dim sum should head here on weekends for the epic boozy dim sum buffet. And for those who wish to imbibe, consider migrating to the amorous Madame Fan bar, where curated cocktails await.

Chinese restaurants may be dime a dozen in Singapore, but few carry as much historical significance as Shang Palace—established in 1971. Dressed in royal shades of red and gold, Shangri-La Singapore’s signature fine dining establishment exudes sophistication and warmth like a contemporary imperial garden would. Helmed by award-winning Cantonese chef Daniel Cheung since 2022, the kitchen serves up a repertoire of elevated classic Cantonese dishes, including all-time favourites such as crispy chicken with spicy salt, diced cod and shrimp goldfish-shaped dumplings, and traditional barbecued pork belly with honey glaze.

TRY Special mention has to be afforded to Cheung’s live prawns, baked in a bath of garlic and Sarawak white peppercorn. Served sizzling hot, the floral peppery scent of peppercorns gushes out as an aromatic fog when the claypot lid is lifted.

Helmed by Chinese executive chef Chan Chung Shing from Hong Kong, Yan Ting is The St Regis Singapore’s signature Chinese restaurant. The palatial space is paired with numerous semi-private tables, offering a comfortable yet intimate dining experience. A myriad of fine teas, each with its distinct terroir and aroma, are available by the pot to cleanse your palate between courses. Indulging in comfort food is easy, with dim sum available at lunch every day of the week. While Chan is adept at traditional wok frying, he has also introduced new classics to keep diners coming back for more, such as the pan-fried sea perch fillets accented with truffle oil, and the claypot baked shrimp with vermicelli and pepper.

TRY Start the meal with either a double-boiled or kung fu soup, both of which embody the essence of dried seafood typical of Cantonese cuisine.

Mott 32 Singapore carries the weight of history and culinary culture—its name reflects the address of New York City’s first Chinese convenience store. Though this means high respect for time-honoured traditions, don’t assume that it’s Chinese food lacks authenticity, complemented by seductive and atmospheric Chinese decor tinged with modern New York elements. For those into dim sum, the black truffle siew mai with Ibérico pork is delicious, and even stir-fried classics like kale fried with shrimp paste, minced pork, and dried shrimp are treated with exceptional wok hei. With an efficient staff troupe that is pleasant and attentive to your needs, this is a spot to rock up in your Sunday best.

TRY The applewood-roasted Peking duck is an obvious highlight, but the signature smoked black cod steals the spotlight: intensely smoky, crispy on the outside, and tender on the inside.

NOW READ

The best char siu pork in Singapore, according to top Cantonese chefs

The best Cantonese restaurants in Singapore, according to restaurateur David Yip

Where to get the best Peking duck in Singapore