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 homebody 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]

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
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Nearest MRT: Buona Vista (CC, EW Line)

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]