Ya Ge (雅阁) Welcomes the Year of the Horse with “Prosperity in Full Bloom” – A Refined Chinese New Year 2026 Celebration

Ushering in Chinese New Year 2026 with quiet confidence and understated luxury, Ya Ge (雅阁) at Orchid Hotel Singapore presents Prosperity in Full Bloom, a thoughtfully curated festive showcase that honours tradition, craftsmanship and auspicious flavours. Available for both dine-in and takeaway from 1 January to 3 March 2026, the offering spans six meticulously designed set menus, à la carte highlights, and an extensive range of festive takeaway delicacies, making it equally suited to intimate family gatherings or grand reunion feasts.

Prosperity Yu Sheng with Yellowtail and Crispy Eel 4.2/5

The celebratory journey begins, as tradition dictates, with the Prosperity Yu Sheng with Yellowtail and Crispy Eel. Visually vibrant and texturally engaging, the platter layers silky yellowtail sashimi with crisp eel and dried shredded codfish over a bed of freshly shredded vegetables, nuts and seeds. What truly elevates the toss is Chef’s house-made citrus dressing — freshly squeezed orange and lemon juice gently reduced for intensity. Bright, aromatic and refreshing, it sets an uplifting tone of abundance and good fortune.

Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum 4/5

A clear standout among the festive offerings is the Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum. Slow-simmered old hen forms a deep, full-bodied broth that cradles prized fish maw and Asian moon scallop, perfumed with Huangshan wild tribute chrysanthemum. Silken in texture and deeply restorative, this soup speaks of patience, tradition and indulgent well-being. It is a luxurious expression of festive nourishment.

Steamed Yellow Croaker in Chicken Broth with Fennel 4.2/5

Seafood lovers will appreciate the finesse of the Steamed Yellow Croaker in Chicken Broth with Fennel. Marinated for hours with fennel, thyme, rosemary and bay leaf, the fish is gently steamed in a rich chicken broth, resulting in flesh that is delicate yet flavourful. Clean, subtly aromatic and elegantly restrained, the dish showcases Ya Ge’s precision-driven approach to classic Cantonese techniques.

Stir-fried Australian Lobster with Glutinous Rice Wine Sauce 4.2/5

For a bolder expression, the Stir-fried Australian Lobster with Glutinous Rice Wine Sauce delivers festive indulgence with restraint. Inspired by Beijing-style stir-fry traditions, fermented glutinous rice wine and Pi Xian broad bean paste lend warmth and complexity, enhancing rather than overpowering the lobster’s natural sweetness. The flavours are layered and fragrant, making this a celebratory centrepiece worthy of the occasion.

Deep-fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad 4.5/5

Texture and crunch come into play with the Deep-fried Deshelled Prawn, coated with Fish Floss and Shrimp Roe, and served with a Shrimp Roe Salad. Golden and crisp, the prawns are tossed in a savoury-sweet house dressing enriched with shrimp roe and fish floss, offering immediate satisfaction and an addictive interplay of flavours.

Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom 4/5

Vegetarian offerings are no afterthought here. The Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom wrapped in Lotus Leaf is quietly luxurious. A medley of premium ingredients — from ginkgo nuts and lotus seeds to macadamia nuts, white fungus and bamboo shoots — is gently wrapped in lotus leaf and steamed, releasing a delicate fragrance when unveiled at the table. It is elegant, nourishing and deeply comforting.

Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat 4/5

Anchoring the feast is the Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat. Fragrant jasmine rice and sticky glutinous grains absorb the savoury richness of Chinese sausage and waxed meat, offering familiar comfort and balance, a gentle reminder that prosperity is best shared.

Chilled Red Ruby with Jackfruit and Corn, Mandarin Orange Mochi 4/5

Desserts provide a refreshing close, from the Chilled Red Ruby with Jackfruit and Corn to Mandarin Orange Mochi filled with custard and mandarin pulp, ending the meal on a light, sweet-tart note.

Nian Gao with Gula Melaka and Sweet Potato

Prosperity Lion Nian Gao

Steamed Radish Cake with Conpoy and Chinese Sausage

Beyond the dining room, Ya Ge extends the festivities with an impressive lineup of takeaway and gifting options. Highlights include the generously layered Ya Ge Prosperity Pen Cai, Prosperity Yu Sheng in two sizes, roasted boneless suckling pig, dry-aged Irish duck, premium roast platters and handcrafted radish cake. New festive additions such as Prosperity Lion Nian Gao, Duo Happiness Nian Gao with Gula Melaka and Sweet Potato, Ya Ge Ingot Nian Gao with Dried Longan, and a delicately balanced Red Bean Pudding add variety to the offerings. Curated takeaway reunion sets make hosting effortless, with 15% savings on pre-orders, ideal for early planners and corporate gifting.

Ya Ge Ingot Nian Gao with Dried Longan

Ya Ge’s Chinese New Year menu will be available for dine-in from 1 January to 3 March 2026, with reservations highly recommended due to limited seating and high demand. The takeaway sets and goodies can be made online 3 days in advance at https://eshop-yage.myshopify.com or at the restaurant. Guests can enjoy a 15% discount on pre-orders. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to https://www.orchidhotel.com.sg/offers/yage-2026-chinese-new-year.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards the Orchid Hotel. Journey time is about 3 minutes. [Map]

Crystal Jade Group Presents An Exquisite Lunar New Year Collection To Usher In The Year of The Horse

Crystal Jade Group ushers in the Year of the Horse with a refined and thoughtfully curated Lunar New Year collection that celebrates abundance, elegance, and the spirited vitality of the festive season. Spanning its well-loved fine-dining and casual dining concepts, the extensive line-up of celebratory set menus and premium festive delicacies is crafted to honour time-honoured traditions while embracing contemporary culinary finesse.

Led by Group Executive Chef Martin Foo, this year's Lunar New Year showcase spotlights premium ingredients, masterful cooking techniques, and signature presentations that reflect Crystal Jade's unwavering commitment to excellence. From auspicious Yu Sheng to nourishing soups, indulgent seafood highlights, and delicate festive desserts, the collection is thoughtfully designed for reunion gatherings, corporate celebrations, and intimate family feasts.

Premium Prosperity Yu Sheng with South African Abalone, Aburi Australian Scallop & Braised Cuttlefish ($129/$198). A festive essential elevated with premium ingredients, the Premium Prosperity Yu Sheng is refreshingly light and well-balanced on the palate. Pristine aburi Australian scallops are lightly torched for smokiness, while meaty South African abalone and Teochew-style braised cuttlefish symbolise prosperity and abundance.

Premium Prosperity Yu Sheng with South African Abalone, Aburi Australian Scallop & Braised Cuttlefish 4.5/5

The vibrant medley of fresh and home-pickled ingredients adds layers of texture and flavour — juicy pomelo segments and jewel-like dragon fruit cubes lend sweetness, while preserved ginger and orange peel provide an aromatic lift. Crunch comes from jellyfish 'head', homemade candied walnuts, shredded carrots, and mesclun leaves, all crowned with a generous mound of crispy deep-fried yam strips. The ensemble is brought together with a piquant roselle and yuzu-based dressing that adds a refreshing tang. Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for dine-in and takeaway.

Double-boiled Pork Ribs Broth with New Zealand Fish Maw and 'Stone Olive' 4.5/5

Double-boiled Pork Ribs Broth with New Zealand Fish Maw and 'Stone Olive' ($42/pax). Comforting yet luxurious, this deeply nourishing double-boiled broth features tender pork ribs, premium New Zealand fish maw, and the rare 'stone olive' — an ingredient that brings a subtle bittersweet complexity to the soup. The fish maw is impressively generous, offering a firm yet delightfully bouncy texture that soaks up the rich, slow-simmered essence of the broth. A soothing and restorative choice for festive indulgence. Available at Crystal Jade Golden Palace.

Steamed Western Australian Lobster with 20-Year Aged Huadiao, Egg White and Bonito Flake 4.2/5

Steamed Western Australian Lobster with 20-Year Aged Huadiao, Egg White and Bonito Flake ($30/100g). Showcasing pristine Western Australian lobster, this elegant dish is steamed atop a cloud of silken egg white, allowing the lobster's natural sweetness to shine. The addition of 20-year-aged Huadiao wine lends aromatic depth, while bonito flakes add a gentle umami lift. Delicate yet indulgent, it is a highlight for seafood lovers. Available at Crystal Jade Palace.

Braised Yellow Croaker with Crispy Dumpling in Red Wine Sauce 4.2/5

Braised Yellow Croaker with Crispy Dumpling in Red Wine Sauce ($58.80 for 600g). Delicate yellow croaker is braised in a glossy red wine sauce, resulting in tender flesh infused with rich, savoury notes. Served alongside house-made deep-fried wantons, the dish strikes a pleasing contrast between softness and crunch, making it a comforting yet celebratory addition to the festive spread. Available at Crystal Jade La Mian Xiao Long Bao.

Roasted French Spring Chicken with Truffle and Wild Mushroom 4.5/5

Roasted French Spring Chicken with Truffle and Wild Mushroom ($45 Whole Chicken). A classic done right, the roasted French Spring Chicken is tender and juicy, perfumed with the luxurious aroma of truffle and earthy wild mushrooms. Indulgent yet straightforward, this dish delivers comforting flavours elevated with a touch of finesse. Available at Crystal Jade Palace.

Wuchang Organic Glutinous Rice with Twin Prawns and Chinese Preserved Meats 4.2/5

Wuchang Organic Glutinous Rice with Twin Prawns and Chinese Preserved Meats ($48). Highly prized for its floral fragrance and pleasantly chewy texture, Wuchang organic glutinous rice from Heilongjiang is paired with tiger prawns, sakura ebi, and an assortment of Chinese preserved meats. The result is a fragrant, umami-rich dish that symbolises abundance and togetherness — a festive staple done with premium touches. Available at Crystal Jade Golden Palace.

Osmanthus Jasmine Jelly with Mango Passion Fruit Sorbet 4/5

Osmanthus Jasmine Jelly with Mango Passion Fruit Sorbet ($11.80/pax). A light and refreshing finale, the osmanthus jasmine jelly is delicately floral and gently sweet, paired with a vibrant mango and passion fruit sorbet that adds a tangy, tropical lift. Clean and palate-refreshing, it rounds off the meal beautifully. Available at Crystal Jade Pavilion.

Golden Pumpkin Prosperity Glutinous Rice Nian Gao 4.2/5

Golden Pumpkin Prosperity Glutinous Rice Nian Gao ($12.80 for 6pc). A beautifully composed festive treat, this traditional glutinous rice cake is sandwiched between layers of sweet golden pumpkin, offering a soft, chewy texture with gentle natural sweetness. Available at Crystal Jade Golden Palace.

Pistachio Coconut Water Chestnut Cake 4.5/5

Pistachio Coconut Water Chestnut Cake. A visually pleasing, tiered kueh featuring coconut and pistachio flavours studded with crunchy water chestnut bits. Enjoy it chilled for a refreshing bite, or pan-fry until the edges turn lightly golden for added aroma. Available as part of the festive takeaway selection.

Prosperity Pumpkin Yuan Bao 4.2/5

Prosperity Pumpkin Yuan Bao ($9.90 for 3pc). Shaped like traditional gold ingots, these auspicious handmade sweet treats are crafted from pumpkin puree and symbolise wealth and good fortune for the year ahead. Available at Crystal Jade Hong Kong Kitchen.

Lunar New Year dining will be available from 26 January to 3 March 2026 at participating Crystal Jade restaurants, featuring bespoke set menus for groups of two to ten. Festive takeaway specialities may be pre-ordered online at store.crystaljade.com and at individual outlets from 8 December 2025, with collection and delivery options available from 26 January to 3 March 2026.

Celebrate the Year of the Horse with Crystal Jade's thoughtfully crafted Lunar New Year offerings, where tradition meets refined culinary artistry.


Note: This is an invited tasting.

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Welcomes Year of the Horse with Luxurious Lunar New Year Offerings

Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.

Prosperity Madai Yu Sheng 3.5/5

We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.

Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5

The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.

Crispy Roasted Sakura Chicken 4.5/5

A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.

Whole Deep-fried Marble Goby 5/5

Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.

Braised South African 4-head Abalone 4/5

The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.

Wok-fried Glutinous Rice with Foie Gras 3/5

From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.

Dessert 4/5

Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.

Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing

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. Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Chao Shan Xiao Chi (潮汕小吃) @ Geylang Road - Traditional Teochew Flavours Priced Between $8 and $15 Dollars

Chao Shan Xiao Chi (潮汕小吃) is a no-frills, casual Teochew eatery along Geylang Road, run by a father-and-son team, with the chef hailing from Chao Shan, China. Most dishes are priced between $8 and $15, and what's even better, there is no GST or service charge here. The menu leans heavily on traditional Teochew fare, including some rarely seen heritage dishes.

Traditional Fried Oyster Omelette 4/5

One of the most popular items here is the Traditional Fried Oyster Omelette ($8). Unlike the usual gooey style, this version is more crispy, with plump and fresh oysters. The tangy chilli sauce on the side lifts the dish and rounds off the flavours nicely.

Pig Intestine Glutinous Rice 4/5

The Pig Intestine Glutinous Rice ($12) is a traditional, labour-intensive dish not often found in restaurants today. The glutinous rice was aromatic and comforting, further enhanced by the addition of peanuts and sesame seeds, which gave both fragrance and textural contrast.

Large Pig Intestine Stir Fried with Preserved Vegetable 3/5

This was a first for me to have Large Pig Intestine Stir Fried with Preserved Vegetable ($10). The sweet-salty preserved vegetable paired decently with the chewy intestine, which was well-cleaned and free from gaminess. Straightforward but not particularly memorable.

Pig Trotter Terrine 4/5

A classic Teochew favourite, the Pig Trotter Terrine ($12) was gelatinous and silky, set naturally from collagen. The standout here was the braising sauce, which carried a richer depth of flavour compared to others I’ve tried.

Prawn Roll, Liver Roll Platter 4/5

The Prawn Roll and Liver Roll Platter ($15) was deep-fried to golden brown perfection. The exterior was crisp while the generous fillings provided a hearty bite. It is a great sharing plate.

Kai Lan with Dried Sole Fish 3.5/5

The Kai Lan with Dried Sole Fish ($12) was well executed, with the greens retaining their crunch. However, the dried sole fish flavour was rather muted.

Steamed Pomfret (Market Price)

The Steamed Pomfret was done in the traditional Teochew style, steamed with salted vegetables and sour plum for a light, slightly tangy broth. The fish was moist, allowing its natural sweetness to shine.

Cold Crab 2.5/5

Unfortunately, the Cold Crab fell short. The one we had wasn’t the freshest nor the meatiest, making it a disappointing order that night.

Rice Noodle with Preserved Radish 4/5

The Rice Noodle with Preserved Radish ($12) had good wok hei, with the noodles infused with smoky flavour. The addition of diced kai lan and preserved radish provided crunch and contrast, making it an enjoyable dish.

Teochew Oyster Congee 4.2/5

My favourite dish of the evening was the Teochew Oyster Congee ($12), served bubbling hot in a claypot. Cooked in the Teochew style, the rice grains retained their texture instead of being fully broken down. The oysters lent a natural seafood sweetness to the light, flavourful broth – hearty, comforting, and delicious.

Sugar Coated Sweet Potato with Yam 4/5

We ended the meal on a sweet note with the Sugar Coated Sweet Potato with Yam ($12), a simple yet delightful dessert. The root vegetables were coated in a crisp, syrupy glaze for a satisfying crunch and sweetness.

Chao Shan Xiao Chi is a hidden gem for traditional Teochew cuisine, featuring some rare and heritage recipes. While not every dish stood out (the Cold Crab was a miss), there are plenty of authentic offerings here worth returning for – especially the Oyster Congee, Pig Trotter Terrine, and Pig Intestine Glutinous Rice.


Chao Shan Xiao Chi (潮汕小吃)
749 Geylang Road
Singapore 389655
Tel: + 65 9815 3139
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D. Walk down Paya Lebar Road to Geylang Road. Turn right onto Geylang Road. Walk down Geylang Road. Walk to destination. Journey time about 6 minutes. [Map]