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]

The Soup Expert @ Suntec City - Brings Its Signature “Soup in a Pot” to Singapore

Renowned as the number one “Soup in a Pot” brand with over 7.5 million teapots served, The Soup Expert marks its first overseas debut at Suntec City, Singapore, this October. Best known for its nourishing Cantonese double-boiled soups served in charming individual teapots, the dining experience here is both comforting and symbolic. The soups are raised, poured, and shared in a gesture akin to a toast.

There are eight different double-boiled soups on the menu, priced between $10.90 and $14.90, each formulated with specific nourishing and health benefits in mind.

Chinese Dates Fig Root Chicken Soup 4/5

We started with the Chinese Dates Fig Root Chicken Soup ($10.90), a light and soothing broth said to support digestion and breathing. Brewed for four hours, the soup draws out a clean chicken essence, complemented by jujubes and fig root, both known for their fibre content and digestive benefits. Subtle, gentle, and easy to drink, this comforting everyday soup doesn’t overwhelm the palate.

Black Garlic Beef Bone Soup 4.2/5

The Black Garlic Beef Bone Soup ($13.90) offers a deeper and more robust flavour profile, designed to boost strength and vitality. The slow-simmered beef bone base is enriched with the caramelised, slightly sweet notes of black garlic, which is believed to energise the body and support immune health. Compared to the chicken soup, this version is richer and more intense, making it a satisfying choice for those who prefer a bolder bowl.

Blue Friend Fried Rice 3.5/5

The Blue Friend Fried Rice ($15.90) is a playful, tongue-in-cheek dish. Presented as a striking blue pyramid of Dongbei rice tinted with blue pea flower, it is tossed with edamame, cashews, and almonds for added texture. Putting the eye-catching colour aside, the flavour surprisingly resembles pineapple fried rice, minus the pineapple, thanks to the sweet notes from raisins and the nutty crunch.

Crispy Juicy Boneless Fish 3.8/5

A family-friendly favourite, the Crispy Juicy Boneless Fish ($12.90) delivers exactly what its name promises. Crisp on the outside and unexpectedly juicy within, the fish is coated in a sweet sauce that complements its delicate flesh. A squeeze of calamansi adds brightness, lifting the overall flavour and enhancing enjoyment.

Fruity Sweet & Sour Pork 4/5

The Fruity Sweet & Sour Pork ($16.90) turns out to be a pleasant surprise. Chunky pieces of tender, juicy pork are encased in a thin, crispy batter and coated with a well-balanced sweet and sour sauce. Served atop a bed of ice, the dish plays with hot-and-cold contrast. The addition of fruits like melon, kiwi, and blueberries gives it a refreshing, fruity finish that keeps it from feeling too heavy.

Cooker-Baked Dang Gui Chicken (Half) 4.5/5

Who serves a dish in a rice cooker? The Soup Expert does. The Cooker-Baked Dang Gui Chicken ($18.90 for Half / $36.90 for Whole) arrives dramatically in a rice cooker, and it’s easily one of the highlights of the meal. The chicken is marinated for over 10 hours in a secret recipe before being infused with angelica root (dang gui), red dates, and goji berries during cooking. The result is tender, flavourful poultry bathed in a nourishing broth. It is an excellent representation of Chinese culinary wisdom where food and medicine seamlessly intertwine.

Overall, The Soup Expert delivers a comforting yet distinctive dining experience that places wellness at the forefront without compromising on flavour. From its thoughtfully prepared double-boiled soups to its hearty cooked dishes, this concept feels both traditional and refreshingly novel in Singapore’s dining scene.

Note: This is an invited tasting.


The Soup Expert
Suntect City
3 Temasek Boulevard
#03-315/316/331
Singapore 038983
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 9pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Din Tai Fung (鼎泰豐) @ Paragon - Ring in the Christmas Holidays with Din Tai Fung’s Steamed Lola Lava Chocolate Bun

Din Tai Fung’s festive favourite, the Steamed Lola Lava Chocolate Bun, makes its long-awaited return this holiday season.

Available at all outlets islandwide from 1 November to 31 December 2025, this sweet treat is back to spread some chocolatey cheer.

Steamed Lola Lava Chocolate Bun 4/5

The Steamed Lola Lava Chocolate Bun ($4/piece, $11.40/3 pieces) features a soft, pillowy bun encasing a molten chocolate centre that oozes with every bite. It’s rich yet balanced in sweetness, without being cloying.

Oriental Salad in Special Vinegar Dressing 4/5

Beyond the festive offering, we also had a few of Din Tai Fung’s classic dishes. The Oriental Salad in Special Vinegar Dressing is always our go-to starter, being refreshing, tangy and savoury all at once. It’s a good sharing starter.

Steamed Pork Xiao Long Bao 4/5

No visit to Din Tai Fung is complete without the crowd favourite Steamed Pork Xiao Long Bao. Each delicate ‘bao’ features thin skin that holds tender, juicy pork and a burst of well-seasoned broth.

Steamed Chilli Crab & Pork Buns 3.8/5

The Steamed Chilli Crab & Pork Buns were fluffy and served piping hot. Though we wished for a bit more filling, the blend of savoury pork and mildly spicy chilli crab sauce made for a fun, locally inspired twist

Oriental Wantons with Black Vinegar & Chilli Oil 3.8/5

The Oriental Wantons with Black Vinegar & Chilli Oil were decent, with a pork filling and tossed in an appetising vinegar and chilli oil mix.

Noodle with Spicy Sauce 3.8/5

While the Noodle with Spicy Sauce had addictive spice, we wished it came with more ingredients to pair with it.

Fried Rice with Pork Chop & Eggs 4/5

The diners from our neighbouring table ordered a plate of fried rice each, and it’s a testament to how popular Din Tai Fung’s Fried Rice is. We like how it is always consistently seasoned, fragrant and well-fried. Our favourite rendition is with their hearty pork chop, but you can also opt for it plain, with shrimps, shredded pork, and even truffles.

Dry Noodles Tossed in Scallion Oil with Shredded Pork 4/5

It was our first time trying the Dry Noodles Tossed in Scallion Oil with Shredded Pork, and we became new fans. The springy noodles were well-coated in aromatic scallion oil and topped with shredded pork.

Beverages

For beverages, we tried the Earl Grey Ice Lemon Tea and the new Four Seasons Tea with Peach Gum. Both were surprisingly tasty, albeit a little too sweet.

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.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

Shang Palace @ Shangri-La Singapore - Savour the Autumn Harvest: An Exquisite Hairy Crab Feast

This autumn, Shang Palace at Shangri-La Singapore invites diners to savour one of the season's most prized delicacies — the Hairy Crab from Taihu Lake. From 20 October to 30 November 2025, Executive Chinese Chef Daniel Cheung presents a specially curated menu celebrating the golden richness of hairy crab through refined Cantonese creations. Diners can look forward to a Hairy Crab Six-Course Set Menu (S$268++ per person, minimum two diners) or a range of à la carte highlights.

Appetiser 3/5

The meal begins with a quad of appetisers, each offering its own take on the luxurious crustacean:
- Pan-fried Eggplant with Hairy Crab Roe
- Chilled Cucumber Roll wrapped with Hairy Crab and Chicken Oil
- Hairy Crab Roe Sushi Roll
- Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce served in a Golden Nest

Each item showcases Chef Daniel's delicate hand in balancing textures and flavours. The standout for me was the Sautéed Prawn in Golden Nest, where the briny roe meets the aroma of truffle for a delightful harmony. The Hairy Crab Roe Sushi Roll, however, fell short. The rice was dry and tough. If the kitchen wishes to incorporate sushi into Chinese fine dining, the rice texture could use more refinement to achieve the ideal softness and fluffiness.

Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd 4.2/5

Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe 4.2/5

Diners can choose between two soups — the Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd, or the Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe. Both options offer nourishing warmth and oceanic depth, depending on your preference. The bird's nest version leans towards a luxurious, silky texture, while the dried scallop broth adds a savoury profile.

Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry 4.2/5

My favourite dish of the evening is the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry. Beneath the flaky golden crust lies a mix of sweet lobster and creamy hairy crab meat. Each bite is indulgent, buttery, and aromatic, with a satisfying contrast between the crisp pastry and the succulent seafood beneath. A truly memorable dish.

Steamed Hairy Crab 4/5

No hairy crab feast would be complete without the Steamed Hairy Crab itself. Served with a cup of warming ginger tea, this was the centrepiece of the evening. The natural sweetness of the Taihu Lake hairy crab and the luscious umami of its roe exemplify why this seasonal delicacy is so revered.

Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe 4/5

Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe 3.8/5

The meal then rounds off with a choice of Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe, or Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe. Both showcase the roe's signature richness, but the noodles won my vote. The egg white adds a light, fluffy texture that complements the springy noodles, while the Hua Tiao wine lends a subtle fragrance. The fried rice, though comforting, felt a little one-dimensional in comparison, more of a canvas for the crab roe rather than a full expression of it.

Chilled Osmanthus Cake with Fermented Glutinous Rice Wine 3.5/5

Sweetened Mixed Bean Soup with Coconut Milk 4/5

Dessert features a comforting duo: Sweetened Mixed Bean Soup with Coconut Milk and Chilled Osmanthus Cake with Fermented Glutinous Rice Wine. The floral aroma of osmanthus and the mellow sweetness of rice wine bring a refined close to the autumn feast.

Guests enjoying the set menu will receive a complimentary 375ml bottle of eight-year Chinese Yellow Wine and a glass of Veuve Clicquot Brut NV. The mellow sweetness of the yellow wine pairs beautifully with the creamy crab roe, while the champagne adds a bright effervescence. For a touch of indulgence, diners can also opt for the Veuve Clicquot Champagne Flight (S$158++ per person), featuring Veuve Clicquot Rosé NV, La Grande Dame 2018, and RICH NV. The Hairy Crab Menus are available daily for lunch and dinner until 30 November 2025 — a celebration of Cantonese finesse and autumnal decadence not to be missed.

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 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]