Man Fu Yuan @ Fraser House, a Luxury Collection Hotel - Ushers in The Year of The Horse with an Impressive Line-up of Seven Festive Set Menus

Man Fu Yuan at Fraser House by a Luxury Collection Hotel ushers in the Year of the Horse with an impressive line-up of seven thoughtfully curated festive set menus, starting from $168++ per person. Designed to cater to celebrations of all scales – from intimate family reunions to large corporate gatherings – the menus also include a refined vegetarian option, reflecting both inclusivity and finesse in their festive offerings.

Celestial Auspicious Yu Sheng 4/5

A definite showstopper of the season is the spectacular 88cm Celestial Auspicious Yu Sheng ($1,288++, serves up to 10), dramatically crowned with a 1.2m mythical horse in mid-leap, symbolising strength, vitality and boundless possibilities for the year ahead. Beyond its visual impact, the Yu Sheng impresses with its lavish selection of premium ingredients – abalone, rock lobster, ikura, crispy shredded dried Hokkaido scallop, salmon sashimi, crispy fish skin and auspicious condiments – tossed in a fragrant golden peach–passion fruit sauce and shallot oil. The combination delivers both textural contrast and a well-balanced sweet-tangy finish, making it a festive centrepiece worthy of the occasion.

Cantonese Lobster Soup, Crab Meat, Crab Roe, Premium Fish Maw 4.2/5

The luxurious bowl of Cantonese Lobster Soup is an umami-laden delight. Rich with crab meat, crab roe and premium fish maw, the broth carries deep crustacean sweetness, elevated further by the briny richness of the roe. The tender, gelatinous fish maw adds an indulgent textural contrast, making each spoonful comforting yet opulent.

Steamed Alaskan King Crab, Egg White, 15-Year Chinese Wine, Scallion 4.5/5

Another elegant seafood dish follows: Steamed Alaskan King Crab, served on a silky bed of egg white. Lightly perfumed with 15-year Chinese wine and finished with scallions, the dish highlights the crab's natural sweetness. The egg white, steamed with the crustacean, absorbs its essence beautifully, resulting in a refined, aromatic plate.

Salt-baked Chicken with Red Rice Wine, Dongjiang Style 4.2/5

The Salt-baked Chicken with Red Rice Wine is baked to tender perfection, retaining its succulence beneath a gently seasoned exterior. The addition of red rice wine enhances the aroma and adds a subtle fermented sweetness, lending depth and complexity to this comforting classic.

Steamed Silver Cod Fillet, Duo Garlic, 15-Year Preserved Radish, Superior Soya Sauce 4.2/5

A delicate showcase of technique, the Steamed Silver Cod Fillet highlights the fish's buttery richness and flaky texture. The pairing with duo garlic, aged preserved radish and superior soya sauce accentuates its natural sweetness, creating a clean yet deeply satisfying flavour profile.

Wuxi-style Braised Iberico Pork Belly, 18-Head South African Premium Dried Abalone 4.8/5

One of the standout dishes of the evening is the duo of Wuxi-style Braised Iberico Pork Belly and 18-head South African Premium Dried Abalone with broccoli. The pork belly, with its perfect ratio of fat to lean, is wobbly tender and melts in the mouth – indulgent yet not greasy. The abalone is equally impressive, cooked to tender perfection with a molten centre, a clear testament to the chef's mastery of this prized ingredient. This dish alone justifies the menu's premium nature.

Golden Fried Rice, Crispy Premium Spiky Sea Cucumber, Preserved Leek Sauce 4/5

As with all traditional Chinese banquets, the meal concludes with a comforting carbohydrate dish. The Golden Fried Rice is satisfying and well-executed, complemented by crispy premium spiky sea cucumber in preserved leek sauce. The sea cucumber offers a delightful firm, and bouncy texture, adding interest to this hearty finale.

Mandarin Kumquat Sorbet, Red Osmanthus Honey, Golden Bird's Nest 4.2/5

Wrapping up the meal is a light, refreshing dessert of Mandarin Kumquat Sorbet, paired with Red Osmanthus Honey and Golden Bird's Nest. Clean, aromatic and gently sweet, it provides a refreshing close to a rich and indulgent Lunar New Year feast.

Note: This is an invited tasting


Man Fu Yuan
Fraser House, a Luxury Collection Hotel
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Welcomes the Year of The Horse with a Scrumptious Buffet Spread of Over 30 Auspicious Dishes and Signature Roasts

For the upcoming Chinese New Year 2026, Verandah Rooftop Rotisserie at Momentus Hotel Alexandra welcomes the Year of the Horse with a celebration themed around bountiful harvest and new beginnings. A scrumptious buffet spread of over 30 auspicious dishes and signature roasts awaits, complemented by tableside service and live carving stations.

14-Day Shio Kombu Butter Aged Angus Ribeye 4.5/5

Taking centre stage at the Signature Roast Station is the 14-Day Shio Kombu Butter Aged Angus Ribeye. Fire-grilled over charcoal, each slice boasted a beautifully charred exterior that further amplified the beef’s naturally rich flavours.

‘Sha Pi’ Suckling Pig 4.5/5

Next to it is an impressive lineup of live carving roasts, including ‘Sha Pi’ Suckling Pig and Vanilla-Scented Crackling Pork Belly. It was a rare treat to enjoy such a well-executed suckling pig, available exclusively on Chinese New Year’s Eve and the first day of Chinese New Year.

Vanilla-Scented Crackling Pork Belly 5/5

Black Truffle “Phoenix” Chicken 4/5

The crackling pork belly satisfied with every crunch into its perfectly crisped skin layered over succulent meat. A definite crowd-pleaser is the Black Truffle “Phoenix” Chicken, which stands out for its lightly crisped skin and tender, juicy meat.

Dong Po Wagyu Beef Karubi 5/5

Fragrant Cured Meat ‘Lap Mei Fan’ 4.5/5

Available for takeaway, the Twice-Cooked Black Garlic Pork Belly Char Siew captivated with its glossy glaze and smoky charred edges, offering a richly flavoursome, melt-in-the-mouth bite. Other restaurant-quality takeaway offerings include the unctuous Dong Po Wagyu Beef Karubi, a dish I kept returning to and that lingered in my memory for days. It pairs exceptionally well with the umami-packed Fragrant Cured Meat ‘Lap Mei Fan’.

Cold Pork Trotter Jelly 4.5/5

Drunken Chicken 4.5/5

At the Seafood & Cold Appetisers Station, an interesting lineup of cold seafood with familiar flavours is showcased. Highlights for me were the Poached Tiger Prawns with ginger-scallion dip and the roulade of Drunken Chicken with aged Shaoxing wine and wolfberries. The Cold Pork Trotter Jelly was also snapped up quickly.

Longevity Noodles 4.5/5

An elevated classic is the Longevity Noodles with crab roe and trout caviar. While the sauce looked relatively rich at first glance, it turned out to be well-balanced, coating the noodles with savoury depth without overwhelming them.

Braised Eight-Head Abalone with Sea Cucumber 4/5

Golden Lava Cheese Baked Lobster 2.8/5

Tableside service includes Golden Lava Cheese Baked Lobster and Braised Eight-Head Abalone with Sea Cucumber. The lobster was slightly too mushy for my liking, though the abalone dish was nicely executed.

Yam Purée

The dessert spread leans wholesome and nostalgic. The most popular item was undoubtedly the Yam Purée with caramelised pumpkin, served alongside other Chinese New Year favourites such as Steamed Nian Gao, pineapple tarts, and green pea cookies.

The Chinese New Year 2026 buffet at Verandah Rooftop Rotisserie offers a well-rounded and generous festive spread. Other than the excellent signature roasts, the festive mains are well-executed with consideration.

Early Booking Perks
- 10% off food bill for reservations confirmed before 16 Jan 2026
- Complimentary Yu Sheng for tables of 4+ adults
- Bonus bottle of wine for bookings with 6+ adults

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


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 90215192
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am – 10:30am
A La Carte Menu (Daily from 2 May): 2:30pm – 6:00pm
Semi-Buffet Lunch (Daily): 12 noon – 2:30pm
Semi-Buffet Dinner (Daily): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea. At Ikea, continue walking to the destination. Journey time is about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to the bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea. At Ikea, continue to walk to the destination. Journey time is about10 minutes. [Map]

Ce Soir Restaurant @ Portsdown Road — Where Childhood Memories Meet Modern Asian Fine Dining

An evening at CE SOIR feels like stepping into a quiet, deeply personal memory - one shaped by heritage, craftsmanship, and restraint. This modern Asian fine-dining experience is refined by Japanese sensibilities yet anchored in nostalgia, drawing on Chef Seth Lai's kampong childhood in Teluk Intan, Malaysia. Memories of gathering eggs, seaside markets, and home-cooked meals unfold gently across the menu, each course reading like a page from his culinary journal.

Tucked away atop a colonial black-and-white bungalow along Portsdown Road, CE SOIR is an intimate destination helmed by Chef Seth Lai, winner of the MICHELIN Guide Young Chef Award 2024. The restaurant offers an 8-course dinner menu priced at $228++ per person, designed to surprise without overwhelming.

Sparking Tea

The Sparkling Tea was an elegant way to begin, remarkably champagne-like, with delicate tea aromatics and a gentle effervescence. Light, fragrant, and not overly sweet, it set a refined tone for the meal ahead.

1st Snack - Obsiblue Prawn, Kinkan, Shiso 3.8/5

2nd Snack – Ankimo, Mandarin, Hazelnut 4.2/5

3rd Snack – Wagyu, Green Mango, Kaffir Lime 4/5

The meal began with three beautifully plated snacks, served together on a platter, each bite offering a distinct contrast in texture and flavour. While all three were enjoyable, the standout for me was the Ankimo. Beneath a delicate orange jelly hid rich monkfish liver, balanced cleverly by mandarin and hazelnut.

The Wagyu snack was another pleasant surprise, where the acidity of green mango and the fragrance of kaffir lime cut through the richness, leaving us wanting more.

Kanpachi 4/5

An elevated sashimi course featuring Kanpachi (Greater Amberjack) paired with crunchy rose apple, finger lime zest, and sesame. A subtle touch of prawn paste was introduced to evoke the familiar flavours of local rojak. It was a thoughtful reinterpretation that is familiar yet refined.

Wintermelon 5/5

This dish earned a rare full score from me. The Wintermelon soup arrived with an intense, mesmerising smoky aroma. Chef Seth shared that the pork belly used in the soup was smoked 8–9 times, 30 minutes each session, before being simmered together with peanuts, octopus and Zuwaigani (snow crab) for 12 hours. The result was deeply layered and comforting, with flavours that lingered long after each sip. Truly unforgettable.

Sawara 4/5

The Sawara (Spanish mackerel) sparked mixed feelings; the texture was unexpectedly delicate, almost poached, despite being grilled. It was a texture I had never experienced with mackerel before.
Interestingly, the highlight of the dish turned out to be the Hakusai (napa cabbage) on the side, grilled and layered with mushroom XO sauce, mussels and topped with fried beancurd skin. A tamarind sauce added a gentle tartness that tied everything together beautifully.

Signature Seaweed Bread 4.5/5

The homemade Signature Seaweed Bread is so good, we asked for seconds. Made with three types of seaweed, glazed with star anise, and finished with a sprinkle of sea salt. The bread was pillowy-soft inside, with a light crust on the outside. Best enjoyed immediately while hot.

Lobster 4.5/5

Served alongside the bread — and rightly so — this Lobster dish encouraged us to mop up every last bit of sauce. The flavour combination was unexpected yet harmonious: Tang Oh, chickpea miso, roasted kelp and yellow wine. It's one of those sauces that's difficult to describe, but impossible to forget.

Magret Duck 3.8/5

By this point, we were already about 70% full. The Magret Duck was the only dish that didn't quite resonate with me. While the duck was tender and well marinated, it leaned slightly gamey for my taste, and the Angelica root sauce lacked a stronger punch.

An optional $38 top-up for Kagoshima A4 Wagyu is available for diners who prefer an alternative.

South African Abalone 5/5

The last savoury course was a showstopper. South African Abalone, slow-cooked for 5 hours before grilling, achieved a beautifully tender texture. It was served alongside a comforting "fried porridge" made with 5 Grains, Sakura Ebi and Kyoto-style cucumbers for crunch. It's more like claypot rice for us, but either way, this is really delicious!

The table-side service of the rice had us salivating even before it was plated. Chef Seth joked that he salivates every time he prepares it too, and we understand why. The charred aroma and flavour were outstanding.

Nashi Pear 3.8/5

Dessert began with a modern interpretation of Cheng Tng. Osmanthus biscuit sat atop a parfait, paired with Nashi Pear, red date ice cream, candied cashew and a calamansi-brandy sauce. The matcha "leaf" added a visual flourish, while the sauce provided a gentle tang.

Black Sesame & Maltose 4/5

Inspired by the Malaysian snack Heong Peah, this Black Sesame & Maltose dessert captured its signature contrast with flaky, crunchy pastry with a sticky maltose centre. The addition of black sesame added depth without overpowering.

Kaya-Misu 4.8/5

We were glad to save this for last. Kaya-Misu featured homemade pale-green kaya and mascarpone, filled into a choux pastry and topped with a cocoa tuile. Chef Seth uses Marsala wine for the tiramisu tradition, which surprisingly paired beautifully with kaya. A comforting yet elegant finale.

CE SOIR is a reservations-only restaurant offering lunch and dinner, with a seasonal menu that changes every 3 to 4 months. The dining room is intimate, and the team is lean, but service is warm, genuine, and thoughtfully paced.

What I truly enjoyed was how fun the experience felt. Each dish became a little guessing game, where you tried to identify the inspiration, memory, or familiar flavour behind it before the story unfolded. The experience is enhanced by a charming jotter booklet, complete with illustrations and written narratives for every course, allowing diners to journey through Chef Seth's memories alongside the meal.

It's rare to find fine dining that feels this engaging and personal without being overwhelming. CE SOIR manages to be refined yet relaxed, thoughtful yet playful. Truly a place where storytelling, flavour and emotion come together beautifully.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Ce Soir Restaurant
5B Portsdown Road
Unit 01-03
Singapore 139311
Tel: +65 9177 9993
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Nearest MRT: One-North (CC Line)

Opening Hours:
Wed: 630pm - 11pm
Thu-Sun: 12pm - 3pm, 630pm - 11pm
(Closed on Mon-Tue)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to the bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]