Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - A Reunion of Bountiful Prosperity

Set within Singapore Marriott Tang Plaza Hotel, Wan Hao Chinese Restaurant once again ushers in a luxurious Lunar New Year celebration. Renowned for its refined Cantonese cuisine and timeless sophistication, the restaurant marks the season with an opulent showcase of premium ingredients, meticulous craftsmanship, and exquisite flavours. This Year of the Horse, Wan Hao presents a series of curated multi-course menus and festive specialities that blend tradition with contemporary finesse.

We had the pleasure of experiencing the Celebrations of Abundance 6-Course Set Menu ($268.80++ per person, for 5-10 persons), served with their Tea-Smoked Grain-Fed Duck in place of the BBQ Suckling Pig with soft crepe. Though it comes at a premium, every course demonstrates careful curation, precise techniques and top-tier ingredients. From start to finish, each dish left a lasting impression.

Wan Hao Prosperity Yu Sheng 4.2/5

We began our dinner with the Wan Hao Prosperity Yu Sheng. Trust me when I say that this Yu Sheng is really loaded with lots of premium seafood, including Rock Lobster, Hokkaido Scallop, Japanese Yellowtail, Sturgeon Caviar, Salmon and Salmon Roe. Impressively presented in the shape of a horse for the media tasting, the enthusiastic Lo Hei was a festive start to the evening.

Tea Smoked Grain-Fed Duck 4.8/5

Next came the Tea-Smoked Grain-Fed Duck, a meaningful dish as duck symbolises good luck and good health during the Lunar New Year. Wan Hao’s rendition is elegantly conceptualised and perfectly executed. The duck is slowly marinated, then air-dried for 24 hours to achieve that crispy, golden skin and tender meat. It is finally finished with an aromatic smoke of osmanthus, Long Jing tea leaves, and sugarcane, giving it a subtly sweet, floral fragrance that is fantastic. This duck is also available for takeaway ($78 nett for half, $138 nett for whole).

Wan Hao Bird’s Nest Eight Treasures Pot 4.8/5

The Wan Hao Bird’s Nest Eight Treasures Pot is nothing short of impressive. What stood out immediately was the vibrant, collagen-packed broth. The pot was brimming with premium ingredients, featuring 5-Head South African Abalone, Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Pork Tendon, Free-range Chicken, Japanese Shiitake Mushroom, Fish Maw, Prawns and more. Very indulgent and nourishing, I simply had to finish every drop of that delicious broth.

Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce 4.5/5

The Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce was another beautifully presented dish. The lobster was succulent with plenty of meat, absorbing the savoury depth of the superior light soy sauce while still retaining its natural sweetness. It highlights both the lobster's freshness and the Chef’s skill in harmonising flavours.

Cantonese Style Claypot Rice 4.5/5

Many at my table eagerly anticipated this Cantonese-style Claypot Rice, and it certainly delivered. Fragrant and aromatic, the rice is first mixed with foie gras and Superior Light Soy Sauce, creating a rich, tasty base. It is then served with cured duck, Chinese sausage, and Hong Kong Chye Sim, resulting in a delicious rice dish that delivers comforting, familiar flavours.

Trio of Desserts 4.2/5

Concluding on a strong note, the Trio of Desserts offers three sweet treats, each with its own delightful texture. The Red Bean Glutinous Rice Ball coated in shredded coconut was soft and satisfyingly chewy. At the same time, the Deep-Fried Sesame Ball with custard delivered the perfect contrast: crisp on the outside, warm and gooey within. Rounding off the trio, the Chilled Bird’s Nest with Snow Pear and Rock Sugar provided a light, refreshing, and icy finish.

Whether for family reunions or intimate celebrations, the menu delivers abundance and auspiciousness befitting the season.

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.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 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]

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]