Goodwood Park Hotel's Lunar New Year Line Up For Year of The Horse

Goodwood Park Hotel welcomes the Year of the Horse with a lavish spread of Lunar New Year delicacies, available for walk-in purchase at The Deli, Min Jiang and Min Jiang at Dempsey from 23 January to 3 March 2026. Drawing inspiration from the horse – a symbol of strength, vitality and progress – this year's offerings showcase refined craftsmanship, premium ingredients and flavours that balance tradition with modern finesse.

Blossoming Prosperity 'Lo Hei' 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the Blossoming Prosperity 'Lo Hei' by Master Chef Goh Chee Kong is a refreshing departure from conventional yu sheng. Designed for diners seeking something more contemporary, the yu sheng is artfully shaped like an elegant fan, symbolising prosperity and good fortune. What truly stands out is the generous medley of evenly diced fresh fruits – strawberry, kiwi, blueberry, melon, dragon fruit and apple – lending natural sweetness, tang and vibrancy to every bite. The sauce, crafted from apple juice, ginger flower and sour plum, is well-balanced and uplifting, tying the ingredients together without overpowering them. Textural contrast comes from crunchy fried yams and carrot strips, pine nuts and crisp romaine lettuce. Completing this luxurious creation is a premium trio of abalone, raw salmon and lobster, making this a celebratory and indulgent way to kick-start the Lunar New Year feast.

Min Jiang Five Treasures Appetiser Platter 3.5/5

The Min Jiang Five Treasures Appetiser Platter is priced at $168++ (Dine-In) | $183.10 nett (Takeaway/Delivery) and serves as an elegant prelude to the reunion meal. The platter features a quintet of appetisers: Deep-fried Shrimp with Mango Mayonnaise, Chilled Baby Abalone with Spicy Lime Sauce, Pan-fried Iberico Pork Belly, Shanghainese Smoked Sea Perch Fillet, and Marinated Sea Jelly with Sesame. Each item offers a distinct flavour profile, from creamy and fruity to smoky and savoury. While the platter is refined and visually pleasing, some components stood out more than others, making it a pleasant but not overly memorable starter.

Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the nourishing Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot is one of the highlights of the festive menu. A whole spring chicken is painstakingly deboned for a refined dining experience, then generously stuffed with water chestnuts, Australian abalone, premium fish maw, dried scallop and pork tendon. The addition of dace fish stuffed in a fortune bag adds both symbolism and depth. Double-boiled for over three hours, the resulting broth is rich, collagen-laden and deeply comforting, showcasing time-honoured techniques that shine through in every spoonful. Presented in a rustic claypot, this dish is both visually impressive and immensely satisfying.

Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot 4.5/5

At $398++ (Dine-In) | $433.80 nett (Takeaway/Delivery), this luxurious Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot is a celebration of texture and patience. The boneless pork knuckle is slowly braised for over three hours until fork-tender, absorbing the rich flavours of the braising sauce. A standout component is the lotus root slices, deep-fried and generously stuffed with shrimp and chicken paste. Lightly steamed, they offer a delightful contrast of crunch and savouriness. Served alongside abalone and other auspicious sea treasures, this dish is hearty, indulgent and well-suited for a celebratory reunion meal.

Claypot Reunion Rice 4.5/5

The Claypot Reunion Rice, priced at $150.40 nett (small) | $215.80 nett (large), is a comforting Cantonese staple elevated for the festive season. The fragrant rice is crowned with preserved Chinese pork sausages, liver, waxed duck leg and succulent pork belly. Drizzled and tossed with supreme soy sauce, the rice is aromatic and flavourful, making it a satisfying centrepiece to accompany the richer dishes on the table.

Goodwood Park Hotel's Lunar New Year offerings for 2026 strike a commendable balance between tradition and modern elegance. From the refreshing, fruit-forward yu sheng to the nourishing double-boiled soups and indulgent claypot dishes, the menu caters well to both festive symbolism and gastronomic pleasure. All Lunar New Year specials are available from 23 January to 3 March 2026, with a minimum five-day advance order required for takeaways. The last pre-order date is 27 February 2026. Online pre-orders open from 11 January 2026 via goodwoodparkfestive.oddle.me, with options for self-collection or delivery.

Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

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 Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Singapore Marriott Tang Plaza Hotel Unwraps a Grand Festive Feast This Christmas 2025

It truly is the most wonderful time of the year, and Singapore Marriott Tang Plaza Hotel is pulling out all the stops to celebrate the festive season in style. Located at the heart of Orchard Road, the hotel presents a thoughtfully curated Christmas line-up that caters to every kind of celebration — whether you’re gathering around a lavish buffet, indulging in a refined afternoon tea, or hosting a memorable feast at home with premium takeaway delights.

This year’s festive offerings are particularly exciting, with the debut of 10 new takeaway creations that reimagine traditional Christmas favourites through refined techniques and luxurious ingredients. From indulgent roasts to eye-catching yule log cakes, the collection is designed to bring warmth, indulgence and a touch of elegance to every festive table.

Cointreau Marmalade-Glazed Whole Roast Turkey

A Christmas classic elevated to new heights, the Cointreau Marmalade-Glazed Whole Roast Turkey ($265, 4.5–5kg, serves 6–8) is sourced from the USA and meticulously prepared. Brined for 24 hours and dry-aged for enhanced flavour, the turkey is finished with herb butter beneath the skin to ensure juicy tenderness. The Cointreau marmalade glaze adds a delightful citrus brightness to the golden, caramelised skin. Served with Chestnut and Duck Foie Gras Stuffing and Cranberry & Port Wine Sauce, this is a true centrepiece worthy of any festive gathering.

Honey & Clove Glazed Ham (Boneless) with Cinnamon Pineapple Sauce

Slow-roasted and generously glazed, the Honey & Clove Glazed Ham ($210, 2-3Kg) delivers comforting festive flavours with its rich caramelisation and aromatic spices. The accompanying cinnamon pineapple sauce adds a fragrant, fruity lift that beautifully balances the smoky sweetness.

Roast Pork Saddle with Truffle & Amarena Cherry Stuffing with Bourbon Cherry Sauce

This indulgent roast - Roast Pork Saddle with Truffle & Amarena Cherry Stuffing with Bourbon Cherry Sauce ($240 nett, 2 kg, serves 6 to 8 persons) showcases crisp, ASMR-worthy crackling paired with tender, juicy meat. Butterflied and stuffed with Italian black truffle paste and Amarena cherries, the pork saddle is finished with a tangy-sweet bourbon cherry sauce that cuts through the richness effortlessly.

Slow-Roasted Black Angus Beef Striploin with Port Wine Sauce & Horseradish Cream

Marinated for up to four days with fragrant herbs, the Black Angus Beef Striploin ($310 nett, 2 kg, serves 6 to 8 persons) is slow-roasted until meltingly tender. Served with a velvety Port Wine Sauce and a sharp Horseradish Cream, each bite is rich, balanced and deeply satisfying.

Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs

The Smoky BBQ Mount Gay Barbados Rum & Bacon-Glazed Iberico Pork Ribs ($195 nett, 1.5 kg to 1.8 kg, serves 6 to 8 persons) is a guaranteed crowd-pleaser. These Iberico pork ribs are sous vide for 18 hours for fall-off-the-bone tenderness, then glazed with Mount Gay Barbados Rum, smoky bacon, and spices before oven-baking. The sweet-savoury finish is addictive, and the inclusion of a petite bottle of rum adds a playful festive touch.

Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing with Crab Lemon Cavatelli Pasta

The Whole Lobster al Forno with Scallop, Crab Roe & Morel Stuffing with Crab Lemon Cavatelli Pasta ($275) is an impressive dish featuring an Australian whole lobster, generously stuffed with Hokkaido scallops, earthy morels and rich crab roe, served with Crab Lemon Cavatelli Pasta. Oven-roasted to enhance its natural sweetness, it is paired with Crab Lemon Cavatelli Pasta — al dente, citrusy and refreshing — making it a refined yet comforting sharing dish.

Signature Chocolate Fudge Log Cake

The Signature Chocolate Fudge Log Cake (1 kg, $90 nett / 500 g, $60 nett) is a perennial favourite for good reason. This chocolate indulgence uses premium Felchlin Sao Palme chocolate for deep, lingering richness that chocoholics will adore.

Apple Kiwi Yuletide Express

The Apple Kiwi Yuletide Express (1 kg, $95 nett) is bright, playful and refreshing. This vibrant cake layers lemon yoghurt mousse, kiwi coulis, apple compote and vanilla sponge atop a feuilletine crumble base — a fruity showstopper perfect for lighter palates.

Avocado Noël Cream Cake

The Avocado Noël Cream Cake (1 kg, $95 nett) is a whimsical festive creation featuring lemon cream cheese mousse, avocado crémeux and gula melaka sponge, complemented by yuzu coconut marshmallows. Light yet indulgent, it’s a delightful surprise that’s especially popular with the ladies.

Hazelnut Coffee Yule Log

Elegant and bold, the Hazelnut Coffee Yule Log (1 kg, $95 nett) combines white chocolate coffee mousse, coffee crémeux, hazelnut dacquoise and crunchy praline feuilletine for layers of luxurious texture and flavour.

Homemade Sourdough Chocolate and Classic Panettone

No Christmas table is complete without panettone, and the Homemade Sourdough Chocolate Panettone ($90) and Homemade Classic Panettone ($90) stay true to tradition while delivering comforting festive nostalgia.

For those celebrating out, Crossroads Buffet offers an opulent Christmas Eve and Christmas Day spread. Expect free-flow sashimi, fresh crustaceans, artisanal live stations (lunch only), premium roasts and Asian favourites. Highlights include Slow-Roasted Salmon Fillet with Caviar Sauce, Roast Turkey, Honey-Glazed Bone-In Ham, and Wok-Fried Crab with Salted Egg Sauce — a feast that truly embodies the joy of the season.

Festive takeaway pre-orders start from 3 November 2025, with self-collection and delivery available from 24 November to 25 December 2025. Enjoy up to 30% off with promo codes FESTIVE25 and LASTCHANCE (valid till 22 December 2025).

Order at: https://festive.celebratorydelights.com
Enquiries: 6831 4708
Email: singaporemarriott.festive@marriott.com

Whether dining in or celebrating at home, Singapore Marriott Tang Plaza Hotel delivers a festive experience that blends tradition, luxury and heartfelt indulgence — making Christmas 2025 one to remember.

Note: This is an invited tasting.


Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
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Nearest MRT: Orchard (NS Line)

Tempura Ensei X Kaluga Queen - An Exclusive Tempura and Caviar Omakase Experience

Tempura Ensei at Palais Renaissance partners with Kaluga Queen, one of the world’s leading caviar brands, to present an exclusive three-week-only caviar and tempura omakase experience.

At Tempura Ensei, you will be treated to authentic Edo-style tempura prepared using techniques passed down from the 120-year-old Tenkane in Japan. To highlight the natural flavours of seasonal ingredients flown in several times a week, Executive Chef Naruki Takeshima, who trained at Tenkane, uses premium Tomizawa Super Violet flour, chilled batter, and high-quality goma abura sesame oil.

For this collaboration, each guest receives a personal tin of Kaluga Queen Caviar to enjoy throughout the meal.

Red Snapper Carpaccio 4/5

Shirako Chawanmushi 5/5

Dinner began with an elegantly presented Red Snapper Carpaccio dressed in a citrusy yuzu-sesame oil, followed by a Shirako Chawanmushi with Cauliflower Cream, an ingenious creation. The delicate flavours melded into a milky, creamy profile, beautifully lifted by a dash of sansho pepper, and it was one of the best pairings with the savoury caviar.

Tiger prawn 3.5/5

Prawn head 4/5

Next came a selection of Edo-style tempura served with condiments, beginning with Tiger Prawn. The crispy prawn heads were wonderfully moreish, especially with curry salt.

Kisu Tempura 4/5

We then had Kisu Tempura, a popular seasonal delicacy. With its tender, flaky white flesh, the light, airy batter gave it a delightful, crispy exterior, and the caviar elevated its subtle sweetness.

Kobako Kani 4.5/5

In between tempura courses, we were served Kobako Kani, a female snow crab, a treasured winter delicacy prized for its sweet meat and rich roe.

Uni 4/5

Sumi Ika 4.5/5

The Uni Tempura paired with caviar made for a luxurious bite, but my personal favourite was the Sumi Ika. Its surprisingly creamy texture was further enhanced by the briny richness of the caviar.

Unagi 4/5

Unagi Tempura was served like a handroll, delectable with a sweet-savoury tare.

Asparagus Tempura 4/5

Sweet Potato Tempura 5/5

The selection included 2 vegetable tempura, Asparagus and Sweet Potato. The sweet potato was especially memorable for its sweet and creamy interior. I found myself wishing there were more of it.

Hot Soba 3/5

The omakase concludes with a choice of Tendon, Tencha or Hot Soba. I opted for the Hot Soba, which was somewhat lacklustre. The Tendon would have been a more satisfying finish. I found the shrimp tempura somewhat dry.

Dessert 5/5

Dessert ended the meal on a refreshing note with a slice of juicy and sweet musk melon and strawberry.

Available till 31 December 2025, Reservations for this Exclusive Menu ($388) at Tempura Ensei are now open. For more information or to secure your seat, visit the official website: https://ensei.sg/

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tempura Ensei
Palais Renaissance
90 Orchard Road
#B1-06/07
Singapore 238871
Tel: +65 9178 0664 / +65 6226 0500
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Nerest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm – 2.30pm, 6pm – 10pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 8 minutes. [Map]