Lunar New Year simply isn’t complete without a few of our favourite things. There’s the joy of wearing a new outfit, the thrill of lighting sparklers and firecrackers and the heartwarming reunion of meeting the ones you love. But above all, there’s one thing that has us coming back for more—the food.
As an integral part of Asian and Chinese culture, it’s no surprise that food arguably sits at the centre of it all. After all, the annual reunion with those you cherish the most is typically celebrated around the dining table. The 15 days that follow after are undoubtedly filled with lavish meals, where the table is ladened with hearty dishes made with care.
If you’re looking for an auspicious spread, consider Cassia’s refined Cantonese fare. Its Abundant Blessings Set features dishes worthy of a celebration, from the Prosperity Lo Hei to a South African Abalone and Kanto sea cucumber. For those in search of a twist, Cote Singapore will do the trick with its Singapore-exclusive Lunar New Year offerings. Look forward to a Bluefin Tuna Yu Sheng and a fiery feast of Hanwoo beef.
In frantic search for a last-minute reservation? Don’t fret, for Vogue Singapore’s got you covered with a list of the best restaurants for a Chinese New Year feast in 2026.
1 / 7
Cassia
Executive chef Ben Wong’s new appointment at Cassia has culminated in a refreshed menu, a crown jewel of Cantonese cuisine—transforming premium ingredients into refined, thoughtful dishes. The same can only be said for its Lunar New Year offerings, where the Abundant Blessings sets the table with a traditional Cantonese reunion feast rooted in high-quality produce and mastered technique.
To usher in good fortune, the new year ahead dutifully calls for a mighty yusheng platter. Enter in the Prosperity Lo Hei, a decadent take on the local tradition. Crisp, seasonal vegetables are auspiciously tossed in a house-made golden pineapple sauce and topped with lobster chunks and Norwegian salmon. The menu opens with a Fortune Platter, a trilogy of fresh seaweed-crusted French oyster, succulent charcoal barbecued char siew coated in a honey glaze, and sweet pan-seared scallop with green onion. The Braised Superior Bird’s Nest follows suit, where a rich chicken broth is served with generous chunks of fish maw and crab meat. It’s a pure, refined bowl that’s full of heart, filling you with a familiar warmth that reminds you of home. The 4-head South African abalone with Kanto sea cucumber is not to be missed, while the black truffle Baked Australian Rock Lobster and Akita Inaniwa noodles round out the course with a rich and balanced touch. For dessert, the Double-boiled Pear Osmanthus beckons sweet beginnings for the new year.
Cassia, Capella Singapore, 1 The Knolls, Sentosa Island, 098297 Singapore
2 / 7
Shisen Hanten by Chen Kentaro
At Singapore’s highest Michelin-rated Chinese restaurant, the Lunar New Year menu feels both celebratory and meticulously considered. Under the direction of Chef Chen Kentaro, third-generation heir of Shisen Hanten, the feast highlights his precise technique and deep respect for seasonality. The meal opens on a luxurious note with the signature foie gras chawanmushi. For the festive season, it is elevated with sweet Alaskan king crab and crab roe, a recipe developed by Chef Chen’s grandfather, the original Iron Chef, lending both richness and lineage to the dish. The Crispy Roasted Sakura Chicken with Fragrant Garlic is another standout. The chicken is juicy beneath its crisp skin, while the deep-fried garlic adds texture and a layer of symbolism, as the latter is often associated with prosperity and abundance.
Seafood courses impress with balance. The Deep-fried Marble Goby with Yuzu Sauce arrives whole and perfectly crisp, brightened with a soy-based Japanese yuzu sauce. The citrus notes cut through the richness, while subtly showcasing the Japanese influences of Chūka Szechwan Ryōri. The Braised South African Four-Head Abalone is tender and deeply flavoured, simmered in an oyster-based sauce enriched with chicken stock, Japanese shoyu, ginger and garlic, then served with seasonal vegetables that soak up the sauce beautifully.
Dessert closes the meal on a light yet satisfying note. The Chilled Szechwan Jelly with Wakayama persimmon is delicate and refreshing, sweetened with Okinawa brown sugar, while the crispy nian gao roll, layered with pandan and brown sugar, delivers a nostalgic crunch and comforting sweetness to end the feast.
Shisen Hanten, Level 35 Hilton Singapore Orchard, Singapore 238867
3 / 7
Cote
When it comes to contemporary Korean fare, Cote excels in spades. Naturally, its Lunar New Year offerings take its lead under the helm of newly appointed chef Sangmyung Hyun, opening with a magnificent Bluefin Tuna Yu Sheng spread. Given delightful Korean accents—like perilla leaves and a plum and yuja vinaigrette—it is tastefully elegant, exactly how one might expect their hours at Cote to go.
A second starter arrives with comfort in mind: a Gogi Cha (beef tea) or more specifically, a warming, flavourful consommé slow-boiled with USDA Prime beef bone. Then comes the real treat. There is no visit to this Korean steakhouse without its signature grill offerings, dialling up the drama as you flit between five selected plates of USDA prime, Australian Wagyu and succulent hanwoo ribeye cuts from Jeju. Prepared, cooked and served through Cote’s tableside-grilling ritual, you’re left with plenty of time to enjoy the must-have soups and all the addictive banchan (the perilla leaves were a serious favourite) in between. What of dessert? Some might imagine a bowl of vanilla soft serve with a dash of soy sauce caramel, but a few straight-shooting folk will not want to miss out on the dining destination’s roster of creative cocktails guaranteed to satiate the palate.
Cote Singapore, Level 3, COMO Orchard, 30 Bideford Road, Singapore 229922
4 / 7
Banyan Tree Mandai Rainforest
Set against the dense greenery of the Mandai Rainforest, Banyan Tree Resort’s Lunar New Year banquet feels grounded in comfort and generosity, without unnecessary theatrics. Offered as a standalone eight-course menu separate from the resort’s signature restaurants, the feast delivers a reassuring sense of indulgence that feels well suited to the occasion. The experience opens with a Prosperity Smoked Salmon Lo Hei, a familiar ritual that sets the tone before the lunch courses move into gentler, more nuanced territory. The Braised Fish Maw with Crabmeat, accented with bamboo pith and served in a coconut husk, stands out for its restraint. Silky in texture and subtly flavoured, it settles the palate and prepares it for the courses ahead.
Heartier dishes follow. The locally caught Imperial Red Grouper is moist and flaky, its natural sweetness enlivened by a punchy Nonya chilli sauce and fresh coriander. The Roasted Crispy Duck delivers on texture, with crisp skin glazed in hoisin sauce and finished with golden garlic flakes that add both aroma and crunch. For dessert, a chilled mango sago topped with organic chia seeds cuts through the stronger flavours of the meal—perfectly balancing out a decadent evening in the woods.
Mandai Rainforest Resort, 60 Mandai Lake Rd, Singapore 729979
5 / 7
Po
Rooted in local culture and brimming with festive spirit, The Warehouse Hotel’s flagship restaurant Po ushers in the Lunar New Year with gusto—and a distinctly Singaporean sensibility. Paying homage to our country’s multicultural identity, Po’s everyday menu draws from Chinese, Indian, Malay and Eurasian culinary traditions, weaving them together into a singular dining experience that feels familiar and whole.
For the season, Po reimagines traditional festive fare through the poetic lens of Nanyang cuisine. Take its Golden Harvest Lohei with 10-Head Abalone for instance. While it retains the bright, refreshing flavours synonymous with the classic “salad”, the dish is renewed with seven locally harvested fresh vegetables, lending it an added sense of vibrancy and crunch. Even the much-loved crispy crackers—often shaped like golden pillows—are thoughtfully replaced with fried youtiao, bringing a comforting, savoury depth to each toss.
In the spirit of reunion dinners, the Feast of Abundance set menu features eight dishes meant to be shared around the table. The journey begins with Po’s Signature Popiah Set, where diners are invited to assemble their own spring rolls, layering flavours and textures to taste. This is followed by the Pork Tripe Soup with White Pepper—deeply savoury and aromatic, its richness gently priming the palate for the courses to come.
Among the mains, highlights include the Nyonya Chap Chye, a braised medley enriched with tiger prawns and pork belly, as well as the Ee-fu Noodles, generously studded with prawns, shrimp and squid, and unmistakably perfumed with the siren call of wok hei. The meal concludes on a refreshing note with Po’s modern interpretation of a classic dessert: Yuzu Cheng T’ng. Bright, citrusy and light, just as a final flourish should be.
Po, The Warehouse Hotel, 320 Havelock Road, Singapore 169628
6 / 7
Cherry Garden by Chef Fei
Nestled in Mandarin Oriental, the beauty of this Cantonese restaurant might be hard to glean at first glance. Only upon entering through the foyer does the intricate woodwork and elegant decor become more apparent to the untrained eye. Yet this alluring ambience would only serve as precursor to the spectacular food that follows. After all, not for nothing is Chef Fei the recipient of multiple Michelin stars for his craft. This Lunar New Year, he takes his talents to the next level, with a Fortune Set Menu that boasts regional delicacies at their finest.
The premium Yu Sheng selection kicks things off, as usual, but with a Chaoshan twist: Wujiang salted vegetables dance among a house-made sour plum sauce, centred around Australian lobster. The appetisers are nothing short of miraculous, the Celtuce with Pickled Chilli, Pan-fried Lotus Root stuffed with crab meat and Jellyfish Head with Caviar delicately assembled by the team. After a light Geoduck clam soup, the Charcoal-grilled New Zealand Abalone continues the tradition of ushering prosperity into the new year with an abundance of sweet and umami-rich notes. The breed of beef in the next dish might be non-traditional, but there’s no denying the Sautéed Wagyu Beef with Sichuan peppercorn and chilli is one of the stars of the menu. Here, the Wok-fried Garden Greens and Seafood Fried Rice provide a welcome backdrop of familiar comfort. Fortune’s favour is rounded out with the delectable Double-boiled Bird’s Nest with Yuzu Honey—completing the trifecta of prosperity with a true showstopper.
Cherry Garden by Chef Fei, Mandarin Oriental, 5 Raffles Ave, Floor 5, Singapore 039797
7 / 7
Yì by Jereme Leung
As a restaurant in the esteemed Raffles Hotel, Yì by Jereme Leung strikes a remarkably fine line between comfort and class. The expansive interior is bathed in well-lit, calming white tones, while the ever-attentive staff carry the hallmark of Raffles’ hospitality in every movement. Jereme Leung is known for injecting vibrant doses of modernity in traditional Chinese cuisine, and his new year menu here is no exception to the rule.
The Fortune Yu Sheng starts things off on a high note, with classic ingredients elevated well beyond their standard counterparts, like fatty salmon sashimi and shatteringly crispy fish skin. Afterwards, an exercise in diving deep with the Double-boiled Spiky Sea Cucumber Soup with Wild Termite Fungus, Sea Whelk and Conpoy—an extravagant maritime bouquet of carefully sourced ingredients that play on each other with a surprisingly light touch. The other mains don’t disappoint, either. The Deep-fried Marble Goby gives the palette a welcome punch by virtue of a well-balanced sweet and sour sauce, complemented by the ‘Gui Fei’-style Poached Chicken—think tender, juicy poultry. The accompanying Steamed Glutinous Rice with Abalone and Shiitake Mushroom provides a delicious and effective way to mop up the mains’ sauces. Not to be missed are the desserts: snacks like a Deep-fried Nian Gao with Purple Sweet Potato and Yam and Homemade ‘Yuan Bao’ Water Chestnut Cake with goji berry and lime are all the comforts of home plated to perfection.
Yì by Jereme Leung, Raffles Hotel Singapore, 328 N Bridge Rd, #03-02 Raffles Arcade, Singapore 188719
