The highlight of Chinese New Year is arguably, all about the food. From lavish reunion dinners to new year day feasts and all the snacking that takes place in-between, for those who celebrate, Chinese New Year is, without a doubt, the gastronomic event of the year.
Perhaps we are getting ahead of ourselves. Before the feasting begins, there’s the race to put together an outfit that will both please your elders and be the envy of your peers. From the season’s latest fashion offerings, to nail art ideas and beauty essentials, here at Vogue, we got you covered in your quest to be the belle of the ball.
Regardless of whether you are hosting the new year at your home, the festive season is also the time to embrace an “out with the old, in with the new” mindset. From our favourite hosting tips to the latest in festive homeware, now is the time for you to spruce up your home and usher the good luck in.
Now that you have your outfit picked out and your abode decked up, it’s finally time to talk about the food. Embrace tradition and celebrate with time-honoured classics, or opt for a fresh and contemporary take on your favourite Chinese dishes for a feast that highlights the best of the past and present. From nourishing bird’s nest to the freshest seafood and the most tender roasted meats, make the most of your Chinese New Year with our list of the best restaurants to dine at this festive season.
Whether you are celebrating with family or friends this year, we are sure that there is something for everyone to enjoy. From all of us here at Vogue Singapore, we wish you a prosperous new year ahead. And, if you don’t celebrate the festivities, happy holidays!
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5 on 25
The stunning Cantonese addition to Andaz Singapore has been on everyone’s lips these days. Designed by acclaimed interior designer Andre Fu, the restaurant is grounded in modern elegance, while old-world glamour nuances can be noticed within the walls and in the custom-made crockery. An intimate Chinese New Year feast awaits here—in a menu crafted by executive chef Lim Hong Lih. Start with the Yu Sheng, where you can choose between abalone and Japanese sweet shrimp, with a zesty plum dressing to tease your senses. For something more extravagant to commemorate the occasion, the Bird’s Nest Buddha Jumps Over The Wall is a rich and robust result of eight full hours of a simmering process. The Fish Maw Soup with Lotus Root and Shimeji Mushrooms serves as another good option, broth wise. You’ll also notice that lobster is a common ingredient at 5 on 25; chef’s concoction of the Boston Lobster ‘pao fan’ is a home run. Think plump fresh lobster above a warm bed of crispy rice, doused in sweet lobster broth. It’s the perfect finisher to sum up the courses of your reunion dinner.
Must-try: A unique take on the Asian delicacy—chef Lim stir-fries superior-grade Indonesian Birds’ Nest alongside snow-white bean sprouts till fragrant. The indulgent carbs substitute is a breath of fresh air. Then there’s the proverbial cherry on the top—its accompaniment of a double-boiled stock of chicken, pressed Chinese ham and pork.
5 on 25, Andaz Singapore, 5 Fraser Street, Singapore 189354.
For inquiries: 6408 1228
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Usher in the Year of the Tiger with Capella Singapore’s contemporary Chinese restaurant. The interior—designed by world-renowned architect André Fu—is muted, with accents of lilac, mineral grey and dark Chinese lacquer. An ambrosial dining experience awaits you here—in a menu prepared by Hong Kong-born executive chef Lee Hiu Ngai. Start your new year feast with the signature Prosperity Lo Hei, a vibrant medley of vegetables, salmon slices and a refreshing kiwi sauce—the restaurant’s alternative to the usual plum sauce offering. Seasonal delights here include Treasures of The Sea, a braised abalone, sea cucumber, fish maw and dried oyster dish, alongside our favourite, the Braised Bird’s Nest with Crabmeat in Supreme Broth. Be sure to order the Steamed Fragrance Rice with Dong Bo Meat and Cordyceps—an indulgent, melt-in-your-mouth dish that highlights the skill and finesse of chef Lee and his team.
Must-try: Braised Bird’s Nest with Crabmeat in Supreme Broth—comforting and nourishing, we can think of no better dish to usher in a smooth-sailing year ahead
Cassia, 1 The Knolls, Sentosa Island, Singapore 098297
For inquiries: 6591 5045
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Authentic Cantonese cuisine receives a modern upgrade at Madame Fan. Experience a new era of Chinese dining that celebrates tradition and heritage through modern lenses. This Chinese New Year, make your reunion meal a stylish and decadent one with head chef Pak Chee Yit’s special festive menu. Delight in a comforting bowl of the restaurant’s signature Bridges Lobster and Hokkaido Scallop with 20-year Gu Yue Long Shan Rice Wine Soup, or opt for the Imperial Bird’s Nest Superior Broth for added sophistication. No Chinese New Year meal is complete without a fish dish and the Pan-fried Marble Goby Fish Fillet is a definite crowd-pleaser. Think fresh and tender fish dressed in an aromatic truffle sauce with additional shaved black truffles. There’s nothing not to love about that. You will want to save some room for dessert—we recommend the Bird’s Nest Crystal Osmanthus Jelly that is served tableside with popping candy and a nourishing wolfberries sauce. Trust us, you won’t regret it.
Must-try: An alternative to our typical vegetable-forward Yu Sheng, the Blossom Shunde-style Yu Sheng comes with a lower ratio of salad to premium Halibut Sashimi for maximum indulgence.
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Savour the season of Spring at Singapore’s highest Michelin-rated restaurant. Located 35 floors above the Orchard Road belt, feast your eyes on an unparalleled view of the city’s shopping district with the restaurant’s floor-to-ceiling glass panels as you delight your tastebuds with chef Kentaro’s resplendent Chinese New Year menu. Dishes here celebrate the seven fundamental flavours of Szechwan food—sour, spicy, hot, sweet, bitter, aromatic, and salty—with contemporary flair and execution that makes for a truly special experience. Begin your meal with a platter of Poached Tiger Stripes Minced Pork Dumplings. Typically associated with wealth and prosperity, Shisen Hanten’s rendition comes adorned with an orange-coloured dumpling skin embellished with strips of seaweed to mimic tiger stripes in honour of the upcoming zodiac year. For abundance and prosperity, the Steamed Grouper with Yellow Pickle Pepper Broth is the dish of choice. Yellow pepper is fermented to accentuate the fish’s natural sweetness and the resultant dish is one that is at once spicy, sweet and sour. To add to your experience, you can’t go wrong with the Braised Inaniwa Udon with Lobster and Roasted Garlic in Superior Golden Broth. Hand-kneaded and stretched udon noodles are sauced in a six-hour simmered golden broth and topped with fresh and succulent lobster for an indulgent dish that is sure to wow your loved ones.
Must-try: The six-hour slow-braised Australian two-head Whole Abalone with Premium Sea Cucumber stuffed with Shrimp Paste and Mushroom.
Shisen Hanten, Level 35 Mandarin Orchard Singapore, 333 Orchard Road, Singapore 238867.
For inquiries: 6831 6262/6831 6266
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Ring in the new year with an exquisite Cantonese feast at Yàn. Your festive meal begins with the restaurant’s take on the classic Yu Sheng dish—a savoury Abalone and Salmon with Gold Foil Lo Hei that features a mountain of crispy vermicelli, shredded purple and yellow sweet potatoes, pickled ginger and to top it all off, a sprinkling of gold flakes to symbolise wealth and abundance. Each dish on the menu has been carefully selected for its symbolic significance, from the nourishing Double-boiled Chicken Soup with Morel ‘Yang Du Jun’ and Fish Maw that expresses plenitude, to the Wok-Fried Local Lobster Tail with Ee Fu Noodles for longevity. If you are looking to impress your elders this year, this is the place to have your meal.
Must-try: Wok-fried Local Lobster Tail with Crab Meat & Crab Roe Superior Sauce: A dish that envelops the delicate sweetness of crab meat and crab roe with a luscious sauce for a luxuriating experience.
Yàn, National Gallery Singapore #05-02, 1 St Andrew’s Road, Singapore 178957.
For inquiries: 6384558
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Feng Shui Inn
If you are eager for a respite from the new year festivities, Feng Shui Inn is the restaurant to book for you. Located at Sentosa’s Equarius hotel, the restaurant boasts a lofty ceiling, full-length windows and a lush rainforest-themed interior as a sanctuary away from the buzz of the city. This Chinese New Year, savour a festive menu curated by Hong Kong-born executive chef Li Kwok Kwong. Highlights include the popular Crispy Suckling Pig, Wok-fried Glutinous Rice with Chinese Sausage and veteran chef Li’s modern take on the classic Yu Sheng.
Must-try: Lobster and Smoked Salmon Yu Sheng with Amber Walnut and Crystal Ice Plant, a crisp and refreshing take on the traditional Lo Hei dish.
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The grandmaster of heritage cuisine has found a new home in Rempapa, where diners can once again, savour time-honoured recipes that the respected chef fondly remembers from his childhood. His multi-cultural lineage also means the menu sings of Chinese, Malay, Peranakan, Eurasian and Indian delicacies. One can always be reminded of the importance of family and tradition with chef Damian’s D’Silva’s thoughtful dishes. Every single one has been meticulously prepared like how a home-cooked spread would be—either by our parents or grandparents. This Chinese New Year, the chef isn’t holding back in his annual family tradition of ‘Tok Panjang’, which means long table—signifying an elaborate feast. He brings back familiar favourites from his maternal grandmother to the reunion table—starting with the comforting Peranakan Chap Chye tossed with salted beancurd, wood ear mushrooms, lily bulbs and dried shiitake mushrooms. Ikan Assam Surani yields a heavier flavour profile: where baby threadfin is cooked in a sweet-sour gravy, stemming from turmeric, shrimp paste and not forgetting, heat from chillies. It’s also a good reminder to this lesser-known Peranakan dish that shines the spotlight on the tiny bony fish. An undeniable favourite? The Ayam Sioh will please everyone—especially the kiddos. The chicken first sits in an aromatic blend of dark soya and aromatic spices and herbs for an entire day, before it’s fried upon order. You can’t really go wrong with that.
Must try: Albeit an acquired taste, nevertheless, the Hati Babi Bungkus will speak to every Peranakan foodie. Think a hearty mash-up of minced pork and diced liver, seasoned with tamarind, dark soya, ground coriander before it’s wrapped in caul fat lining then grilled before serving.
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Gather your family and friends round for an unforgettable Chinese New Year experience at Yan Ting at The St. Regis Singapore. Savour delicacies such as Double-boiled Bird’s Nest Consommé with Peach Gum, Steamed Sea Perch Fillet with Jinhua Ham and Fermented Glutinous Rice and Wok-baked Lobster in Superior Stock at this award-winning Cantonese fine dining establishment. With a philosophy of bringing out the natural flavours of the freshest ingredients, you can be sure that your festive meal here will be one to remember.
Must-try: Braised Sea Cucumber with Prosperity Oyster topped with Dried Scallop and Black Moss