Yue (乐) @ Aloft Novena Singapore - Unlimited A La Carte Zi Char Buffet from $29.90++ with 1-for-1 Promotion

Yue at Aloft, nestled within Aloft Singapore Novena, launches what may be Singapore's most value-for-money a la carte zi char buffet, priced from just $29.90++ per person. And for a limited time, diners can enjoy an even sweeter deal with a 1-for-1 promotion (U.P. $59.80++/$71.80++ per pax, min. 2 to dine). The buffet features over 20 dishes showcasing Yue's signature modern Chinese cuisine with touches of local seafood flair. On top of that, each table receives two complimentary premium dishes: Crab with Creamy Milk and Salted Egg Lime Sauce and Kung Pao Duck Confit, making this deal even more irresistible.

Crab, Creamy Milk and Salted Egg Lime Sauce 3/5

While the Crab itself was fresh, sweet, and decently sized, the creamy salted egg lime sauce was overly zesty, throwing off the flavour balance. The sauce felt more citrus-forward than salted egg-rich, which may divide opinions.

Duck Confit, Kung Pao 3.8/5

The Kung Pao Duck Confit was a generous serving with two tender duck legs in a claypot. The meat was beautifully fork-tender, but the sauce lacked the bold, spicy, sweet punch typical of kung pao dishes. A little more heat and tang could have lifted it further.

Deep-Fried Mid-Joint Wings, Shrimp Paste 4/5

The Deep-Fried Mid-Joint Wings were a solid favourite. Deep-fried until crisp and marinated in shrimp paste, they were packed with umami and remained juicy inside. It is a classic zi char delight.

Crispy Baby Squid, Sweet Shrimp Paste and Ground Peanut 4/5

A clever, rojak-style take on Crispy Squid. These baby squid were deep-fried to a golden crunch, then tossed in a sweet shrimp paste and crushed peanuts. Addictive and well-executed. It is a standout dish.

Mapo Beancurd, Minced Pork 2.8/5

The Mapo Beancurd missed the mark. Using firm tofu instead of the usual silky type removed the velvety texture one expects from Mapo Tofu. Moreover, the sauce lacked the signature kick of doubanjiang and Sichuan peppercorns, making it flat and underwhelming.

Deep-fried Sea Bass Slices, Superior Soy Sauce 3.5/5

A simple and comforting dish, much like something you'd find in a home kitchen. The superior soy sauce played an essential role in adding depth and lifting the flavours of the tender Deep-fried Sea Bass Slices.

Cereal Prawns 4.2/5

This is a zi char staple that delivers on flavour. The Cereal Prawns are succulent and crispy, generously coated in buttery sweet cereal and fragrant curry leaves. They are comforting and well-balanced.

Sweet and Sour Pork, Popping Candy 4.2/5

The Sweet and Sour Pork was both playful and delicious. The succulent pork pieces were glazed in a tangy-sweet sauce, and the addition of popping candy gave it a whimsical, fizzy touch that added both texture and fun to the dish.

Spring Chicken, Luzhou Laojiao Zisha Tequila 3/5

Served sizzling, the Spring Chicken with Luzhou Laojiao Zisha Tequila was tender and well-braised. However, the dish lacked the aromatic complexity expected from the Luzhou Laojiao Zisha Tequila, making it feel more like a standard brown sauce braise.

Sliced Beef, Black Pepper Garlic Sauce 4.5/5

The Sliced Beef in Black Pepper Garlic Sauce was one of the stars of the night. The beef slices were juicy and tender, and the black pepper garlic sauce packed a sharp, pungent punch that paired exceptionally well with the meat.

Wanton Noodles Soup 2/5

The Wanton Noodles Soup is a letdown. While the noodles were decently springy, the soup lacked depth and body, resulting in a bland dish that felt more like an afterthought.

Yue's Signature 'LIMPEH' Bee Hoon 4.8/5

The must-order dish is Yue's Signature 'LIMPEH' Bee Hoon. A modern take on Chao Ta Bee Hoon, this version has a charred, crispy crust and deep wok hei. The soy sauce and lup cheong add an extra dimension of flavour, making it incredibly fragrant and satisfying. It is easily the best dish on the buffet.

Yue at Aloft impresses with a robust selection of zi char classics and playful modern twists. While a few dishes fell short of expectations, the value-for-money is undeniable, especially with the 1-for-1 promotion and free premium dishes. This buffet is worth every penny. It offers over 20 items, including crowd-pleasers like Cereal Prawns, LIMPEH Bee Hoon, and Sweet and Sour Pork with Popping Candy.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore

Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
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Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - Celebrates 54th Anniversary With A Celebratory Menu

In celebration of its 54th anniversary, Shang Palace at Shangri-La Singapore unveils a special commemorative menu that pays tribute to its rich legacy and the golden era of Cantonese cuisine. Curated by Executive Chinese Chef Daniel Cheung, the menu channels the spirit and splendour of the 1970s, bringing back iconic dishes with a modern finesse. From now till 31 May 2025, diners can savour the Celebration Set Menu ($388++ for 4 pax) or select from 12 nostalgic à la carte dishes that honour the restaurant’s heritage.

Crispy-fried Milk Custard 5/5, Pan-fried Long Bean Rings Stuffed with Dace Fish Paste 4.2/5

The meal began with a classic that many Cantonese food lovers would remember fondly: Crispy-fried Milk Custard (黄金炸鲜奶). Encased in a light, golden batter, the custard within is creamy, smooth, and fragrant, melting gently on the palate. This dish, made popular by Chinese chefs during the 1980s and 90s, is a textural delight that effortlessly balances richness and delicacy.

Reminiscent of Hakka Yong Tau Foo, the Pan-fried Long Bean Rings Stuffed with Dace Fish Paste (煎鲮鱼滑酿豆角) features long beans shaped into rings, each stuffed generously with dace fish paste and pan-fried until crisp. Served with a savoury dipping sauce, the dish is both nostalgic and satisfying, earthy, hearty, and wonderfully seasoned.

Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum 4.5/5

A bowl of warm comfort, the Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum (顺德菊花生拆生鱼羹) combines fresh fish meat, tender luffa melon, straw mushrooms, and chrysanthemum petals, resulting in a light yet flavourful broth. Add a dash of vinegar and pepper to enhance its nuanced flavours. It's a humble, soul-warming dish that showcases the finesse of Shunde-style cooking.

Deep-fried King Prawns with Tomato Sauce 5/5

One of the standout dishes for me was the Deep-fried King Prawns (茄汁干煎虾碌) slathered in a lip-smacking tomato sauce. The prawns were massive, cooked to bouncy perfection with a delightful firm bite. But the real star was the sauce, which is a tangy, sweet, and savoury tomato glaze that beautifully coated the crustaceans. It's a timeless classic done right.

Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth 4/5

As a Teochew, I was particularly excited about the Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth (虾干上汤瑶柱肉松浸大芥菜). Mustard green can be divisive due to its bitter notes, but it was perfectly poached here, retaining a gentle crunch while mellowing its bitterness. The superior broth, enriched with dried shrimp, dried scallops, and minced pork, added a deep umami flavour. I was especially impressed by the enormous dried shrimp imported from Hong Kong. It is a rare treat that elevated the dish even more.

Traditional Yuan Yang Fried Rice 4/5

The Traditional Yuan Yang Fried Rice (太极鸳鸯饭) brought back a wave of nostalgia. A staple at Hong Kong wedding banquets in the 1970s, Yuan Yang Fried Rice reflects the East-meets-West influences of the era. The egg fried rice is topped with two sauces: one red, tangy, tomato-based sauce with shredded chicken and onions, and the other a creamy white sauce with prawns and peas, arranged in a symbolic yin-yang pattern. It's visually striking, comforting, and full of flavour, a perfect representation of cultural harmony.

Deep-fried Water Chestnut Cake 4.5/5

Light, crispy, and slightly chewy inside, the Deep-fried Water Chestnut Cake (酥炸马蹄条) was a delightful way to end the meal. It offered a gentle sweetness and a lovely contrast of textures, making it an excellent traditional dessert. To wrap things up, we were served a warm bowl of Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg (腐竹白果鸡蛋糖水). Smooth, nourishing, and subtly sweet, it was the perfect closing note to a beautifully curated meal.

Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg 5/5

Shang Palace's 54th Anniversary Menu is more than just a culinary offering. It's a heartfelt tribute to tradition, culture, and the passage of time. Chef Daniel Cheung has masterfully revived these dishes with care and precision, letting each plate tell a story from the restaurant's illustrious past. Whether you're a long-time fan or a newcomer, this limited-time menu is a chance to taste the legacy of one of Singapore's most iconic Cantonese dining institutions.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]