藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Celebrates Reunion, Abundance, and Auspicious Beginnings

Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung's thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5

As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.

Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5

A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.

Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5

The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.

Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5

A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.

Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5

The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.

Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5

The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.

Double-boiled Bird's Nest with Almond Cream & Lotus Seeds 4.2/5

An elegant and soothing finale, the Double-boiled Bird's Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.

Steamed Japanese Kabocha Pumpkin "Nian Gao" with shredded Coconut, Crispy Pandan Milk Curd 4.2/5

The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.

Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung's ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.

Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Soaring Into a Prosperous Lunar New Year 2024 with Crystal Jade Group of Restaurants

As the vibrant Lunar New Year approaches, Crystal Jade Group, with its esteemed portfolio of 19 casual and fine dining outlets, stands ready to welcome the Year of the Dragon in grand style. Renowned for its culinary prowess, the group unveils an extraordinary line-up of dishes and set menus, promising a dining experience that is nothing short of exceptional.

Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit 4.8/5

Commencing the celebratory feast is the Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit ($138 small/ $208 large). This masterpiece is a symphony of flavours and textures, featuring fresh and dried fruits like juicy red dragon fruit, tangy green mango, sweet longan, pomelo sacs, dried apricot, and jackfruit. It creates a vivid and delectable medley with tomatoes, purple cabbage, cucumber, deep-fried yam strips, pickled onions, walnuts, and crunchy Hsin Chu bee hoon. Dressed with scallion oil and an Okinawa acerola juice-infused plum sauce, this yusheng is light, refreshing, and immensely appetising.

Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for dine-in and takeaway

Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom Soup 4.2/5

The Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom ($42.80 per person) is a heartwarming start to the feast—a bowl of nourishing soup brimming with rich flavours and wholesome ingredients.

Available at Crystal Jade Pavilion

Pan-fried South Africa Abalone with Assorted Mushroom & Crispy Leek 4/5

A highlight is the inventive Pan-fried South African Abalone with Assorted Mushrooms and Crispy Leek ($48 per person). The abalone, first steamed and then pan-seared, retains its inherent sweetness. Fragrant deep-fried leeks and mushrooms in an abalone liver sauce enhance the dish, offering a delightful twist on this Chinese New Year delicacy.

Available at Crystal Jade Golden Palace

Pan-fried Dace Fish Paste with Black Moss in Shunde Style 3.5/5

Nostalgia takes centre stage with the Pan-fried Dace Fish Paste with Black Moss in Shunde Style ($39.80 for a whole). This old-school classic involves meticulous preparation—removing fish flesh, mixing it with various ingredients, stuffing it back into the fish, and deep-frying to a golden brown. While a bit bony, it evokes a sense of tradition.

Available at Crystal Jade Hong Kong Kitchen

Premium Loin Rib coated with Cointreau Orange Sauce 4.2/5

For a sumptuous treat, savour the Premium Loin Rib coated with Cointreau Orange Sauce ($42 regular). Fork-tender, tasty to the bone, and bathed in a luscious sauce intensified with orange-flavoured liqueur, this dish is a celebration of succulence.

Available at Crystal Jade Palace

Eight Treasure Vegetable wrapped in Beancurd Skin 4.8/5

A new festive takeaway highlight is the Eight Treasure Vegetable wrapped in Beancurd Skin ($29.80), a visually stunning centrepiece. This vegetarian delight features artfully arranged shiitake mushrooms, large dried scallops, lotus seeds, glass noodles, wood ear mushrooms, and black moss, braised in a luscious sauce that ties the dish together beautifully.

Dry La Mian with Prawn, Celtuce & Lobster Oil 3.5/5

Delight in the Dry La Mian with Prawn, Celtuce & Lobster Oil ($15.80 for a regular portion). Al dente noodle strands, slicked with homemade lobster oil, are crowned with a delectable combo of prawns and spring onions.

Available at Crystal Jade La Mian Xiao Long Bao

Green Tea, Tangerine Peel & Red Bean Ruyi Roll, Lava Kumquat Taro Puree Doughnut

Round off the feast with two delightful desserts. The Green Tea, Tangerine Peel & Red Bean Ruyi Roll ($10.80 for four pieces) presents a soft and pleasantly chewy jade-green glutinous rice flour roll enveloping smooth red bean paste accented with tangerine peel. Additionally, the Lava Kumquat Taro Purée Doughnut ($12.80 for four pieces) offers light and fluffy deep-fried balls filled with taro puree, elevated with a touch of kumquat zest.

Available at Crystal Jade Palace (Ruiy Roll), Crystal Jade Golden Palace (Doughnut)

Well-regarded for its impeccable cuisine and service, Crystal Jade offers something for every reunion, whether for a large gathering or an intimate celebration. Group Executive Chef Martin Foo and his team of chefs have meticulously crafted an extensive variety of delicious and auspicious specialities, ensuring that the upcoming Chinese New Year celebration is off to a roaring start. Takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from December 5, 2023, to February 25, 2024. Pick up your orders from select outlets between January 19 and February 25, 2024.

Note: This is an invited tasting.

WOKE Ramen @ Changi Airport Terminal 1 - Singapore's First Wok Hei Ramen

WOKE Ramen, located at Changi Airport Terminal 1 viewing mall central, is Singapore's first wok hei ramen. It is a cultural crossover between Japanese ramen broth and Chinese lamian noodles. The noodles are stir-fried in a seasoned wok that singes them for the smokey aroma (wok hei).

Seafood Mix Prawn Ramen 3.8/5

There are two broth bases - prawn and chicken for the enjoyment of the wok hei ramen. I had the Seafood Mix Prawn Ramen ($18.90), which comprises a treasure trove of prawn paste balls, tiger prawns and scallops served atop wok hei ramen, onsen egg, black fungus and spring onions in the savoury prawn broth. The prawn broth gets the tick for its umami seafood richness. The noodle's texture is on the soft side, which is not my preference. The prawn paste ball is the paste type, while I preferred the crunchy version. Overall, it is still a decent bowl of ramen.

Chicken Chashu Collagen Ramen 3.8/5

For a lighter option, go for the Chicken Chashu Collagen Ramen ($13.90). The flavourful and creamy broth allows a fuller appreciation of the wok hei ramen than the prawn broth. It is topped with grilled chicken chashu, onsen egg, black fungus and spring onions for a slurping bowl of goodness.

Onion Oil Ramen 3/5

Go for the Onion Oil Ramen ($8.90), a dry version tossed in aromatic onion oil and garnished simply with spring onions for the unadulterated appreciation of the noodle's wok hel smokiness.

Chicken Karaage 4/5

There is a number of sides to go along with the noodles, making it a complete meal. The Chicken Karaage ($4.50) was chunky and juicy with a delectable coat of crispiness and crunchiness.

Golden Beancurd Skin 3.8/5

The other sides I had were the Golden Beancurd Skin ($3.50) and WOKE Gyoza ($4.50). The golden beancurd is not only crispy on the exterior, but the meaty fish paste interior made me enjoy it more. A delightful choice is the gyoza deep-fried to crisp with juicy filling.

WOKE Gyoza 3.5/5

For an additional $5.50, you can complete your meal with a choice of side and drink.

Note: This is an invited tasting.


WOKE Ramen
Changi Airport Terminal 1
Viewing Mall Central
80 Airport Boulevard
#03-19
Singapore 819642
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1030am - 11pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to the skytrain platform. Take the skytrain to Terminal 1. Walk to destination. Journey time about 6 minutes. [Map]

Crystal Jade CNY 2022 - Spring Into a Roaring Lunar New Year

Homegrown Chinese restaurant group Crystal Jade has put together a variety of set menus and new exquisite dishes for this Chinese New Year. It caters to all reunions - big and small, from convivial family gatherings to cosy intimate affairs.

Opulence 3-head Abalone Yusheng

The new Opulence 3-head Abalone Yusheng ($128/ $198) is a vibrant and healthy version this year. The colourful plate consists of coins of red dragonfruit, dried yuzu peel, Japanese pickled sweet ginger, homemade pickled cucumbers, deep-fried yam strips, chickpeas, carrot, white radish and green radish. Hsin Chu beehoon is added for crunch. It is further crowned with edible gold leaves, fresh flowers, lightly torched abalone slices from Australia, jellyfish and ikura, finally, tossed in uplifting roselle and yuzu-based dressing.

Double-boiled Kampong Chicken Soup

The Double-boiled Kampong Chicken Soup with American Sea Whelk and Tiger Palm Mushroom is nourishing and comforting. The team has specially brought in the tiger palm mushroom to usher in the year of the Tiger.

Pan-fried Sea Cucumber

The Pan-fried Sea Cucumber, a surf-and-turf option on the menu, is stuffed with Kurobuta Pork, Black Moss, Chinese Iron Yam and Scallion. I like the idea of the stuffing giving the firm and bouncy sea cucumber the additional textural dimension.

Steamed Chilean Cod Fish with Red and Green Chilli in Puning Sauce

One of my favourite dishes is the Steamed Chilean Cod Fish with Red and Green Chilli in Puning Sauce. The sauce is deliciously special, together with the pickled red and green chillis, complemented the buttery cod fish excellently.

Steamed Salted Chicken with Ginger and Scallion Sauce

Another beautiful dish is the Steamed Salted Chicken with Ginger and Scallion Sauce. Nothing fancy but simple cooking of using salt, ginger and scallion to bring out the flavour of the tender chicken.

Crisp-fried Brussel Sprouts accompanied with Fresh Silken Beancurd Skin

This year, Chef Martin has added new excitement for the vegetarians to celebrate CNY. Vegetarians can look forward to something different such as Crisp-fried Brussel Sprouts accompanied with Fresh Silken Beancurd Skin. It is a textural enjoyment of crispiness and silkiness, all in one.

Crispy Pandan Glutinous Rice Cake 'Nian Gao'

An interesting way of enjoying the Nian Gao is the Crispy Pandan Glutinous Rice Cake 'Nian Gao'. Infused with the aromatic pandan flavour, it is soft on the inside and crispy on the outside.

Yuzu Mandarin Orange Jelly

A delightful dessert is the Yuzu Mandarin Orange Jelly studded with yuzu peel and mandarin orange segments for a light and fruity sweet finishing.

Deep-fried Pumpkin Ball with Lava Salted Egg Yolk

Served as a warm dessert, the Deep-fried Pumpkin Ball with Lava Salted Egg Yolk has a soft exterior, filled with oozing savoury-sweet lava salted egg yolk.

Chinese New Year dining at Crystal Jade restaurants will commence from 17 Jan 2022 (select outlets will be closed on 1 Feb 2022 – CNY Day 1) and set menus for up to five persons (same household) are available. Reservations can be made online via https://inline.app/booking/cj from 6 Dec 2021. In addition, Festive takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from 6 Dec 2021 to 15 Feb 2022, and picked up from outlets island-wide from 10 Jan 2022.