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 Celebrates SG60 with a Delicious Culinary Tribute

To mark Singapore’s Diamond Jubilee, the Crystal Jade Group has unveiled a limited-time menu titled ‘SG60 Flavours’, a delicious tribute to the nation’s 60th birthday. The celebratory offerings span across various Crystal Jade dining concepts, featuring dishes inspired by local flavours, patriotic red and white colour themes, and bold, fiery spice profiles. We had the opportunity to savour a selection of these unique creations.

Singaporean Chicken Rice Siew Mai 4.5/5, Steamed Prawn Dumpling 4.2/5

We began our dinner with two dim sum items that were as innovative as they were delicious. The Steamed Prawn Dumpling topped with Chilli Crab Sauce ($9.80 for 3pcs, Crystal Jade Hong Kong Kitchen) was a delightful fusion of the classic har gow and Singapore’s iconic chilli crab. The result was a harmonious pairing of sweet prawns with a spicy, umami-laden sauce that added just the right punch.

Equally memorable was the Singaporean Chicken Rice Siew Mai ($8.80 for 4pcs, Crystal Jade Golden Palace). This bite-sized dim sum reimagines the beloved chicken rice into a dainty morsel, with all the familiar flavours of ginger, garlic, and fragrant chicken in one savoury parcel. A clever and tasty interpretation that left a strong impression.

Duo Cheong Fun 4/5

The Duo Cheong Fun ($8.80 per portion, Crystal Jade Golden Palace) impressed with its red-and-white visual play, resembling the Singapore flag. The white version featured diced chicken and mustard greens, while the red cheong fun was filled with egg and tomato. It’s a dish that not only looks patriotic but also brings layered textures and flavours to the palate.

Wild Coral Trout Poached in Hot & Sour Tomato Broth 5/5

If there was one dish that stole the night, it was the Wild Coral Trout Poached in Hot & Sour Tomato Broth ($28 per 100g). Served tableside, the fresh coral trout was delicately poached in a vibrant broth brimming with sour, spicy, and umami notes. The fish was incredibly tender, soaking up the flavours of the broth beautifully. This dish drew so much praise that all of us went for second servings. It was easily one of the most outstanding dishes I’ve had this year.

Golden Phoenix Glutinous Rice Roll in Traditional Style 4.2/5

Available at all Crystal Jade fine dining restaurants, the Golden Phoenix Glutinous Rice Roll in Traditional Style ($88 whole) is an impressive centrepiece. The glutinous rice stuffing was fragrant and packed with flavour, while the roasted chicken was cooked to perfection with wonderfully crisp skin. A well-executed classic that evoked nostalgic flavours in a celebratory format.

Dry Curry Prawn with Yoghurt served in Banana Leaf 4.5/5

The Dry Curry Prawn with Yoghurt served in Banana Leaf ($26.80 per portion) was another standout, presenting an Indian-inspired local dish in a modern way. The prawns were plump and coated in an aromatic dry curry, with the yoghurt adding a lovely tang and richness. Presented in a banana leaf, it was a great representation of Singapore’s multicultural culinary heritage.

Youpo Shanxi Knife-cut Noodles with Minced Meat 5/5

From Crystal Jade La Mian Xiao Long Bao, the Youpo Shanxi Knife-cut Noodles with Minced Meat ($20.80 regular) delivered comfort and character. The hand-cut noodles had a satisfying chew, topped with fragrant minced meat and finished with sizzling hot oil poured tableside. The aroma of spices was enticing, and the julienned vegetables added freshness and crunch. A hearty, flavour-packed bowl not to be missed.

Red Ruby Sago with Coconut Milk 3.8/5

To end the meal on a sweet note, the Red Ruby Sago with Coconut Milk ($6.80 per pax, Crystal Jade Hong Kong Kitchen) was a refreshing treat. Crunchy red rubies and soft sago pearls bathed in creamy coconut milk made for a delightful texture contrast and a light finish.

Cute Animal Pastry with Brown Sugar Mochi 4.2/5

The final bite came in the form of the Cute Animal Pastry with Brown Sugar Mochi ($12.80 for 3pcs, Crystal Jade Pavilion). Not only was it visually adorable, but the pastry also delivered on flavour — with a crisp exterior and a chewy mochi centre filled with deep, caramel-like brown sugar. It is a fun and sweet end to a memorable meal.

Crystal Jade’s SG60 Flavours is more than just a festive menu — it’s a thoughtful and well-executed culinary tribute to Singapore’s rich food culture. Each dish showcases creativity while staying true to local flavours. Whether you’re after dim sum, noodles, or a show-stopping whole chicken, there’s something in this celebration menu to love.

Note: This is an invited tasting.


Crystal Jade Group
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Tempura Makino @ Great World City - New Seasonal Summer Menu Showcasing Unagi

Summer in Japan means soaring heat, lively festivals, and an appetite for food that nourishes and cools the body, which is pretty much what we experience all year round in Singapore. Tempura Makino's new seasonal summer menu (available from 17 June 2025) brings the spirit of Japanese summer here, with a spotlight on unagi, which is believed to revitalise the body and build stamina during the sweltering season.

Umeshu Chuhai & Yuzu Lemon Chuhai 3.5/5

To beat the heat, we cooled down with Chuhai highballs ($10 each). The Umeshu Chuhai was pleasantly fruity and light, while the Yuzu Lemon Chuhai felt like summer in a glass - zesty, fizzy and refreshing without being too sweet. Both use iichiko shochu, known for its purity and quality.

Mozuku Uzaka with Shikuwasa Jelly 3.8/5

For our lunch, we started with the Mozuku Uzaka with Shikuwasa Jelly ($9). It came chilled, tangy and refreshing. The grilled unagi was smoky and soft within, balanced with crunchy cucumber, slippery Okinawan mozuku seaweed and jelly made from shikuwasa (a tart citrus fruit sometimes referred to as the "longevity fruit"). It's a great start to whet the palate.

Unagi Isobe Age 4/5

Then came the Unagi Isobe Age ($10). Think crispy, lightly battered eel speckled with aonori seaweed flakes that deliver a burst of oceanic umami. The accompanying sansho pepper salt added a gentle numbing tingle and citrus note.

Unagi Tempura Hitsumabushi 4/5

The highlight for me was the Unagi Tempura Hitsumabushi ($28). Traditionally grilled, the unagi here is given a crunchy tempura twist, served atop fluffy rice with the signature hitsumabushi experience: try it plain, try it with condiments, add a pour of warm dashi to transform it into a comforting ochazuke (tea rice), and finish however you like best. Personally, the ochazuke hit all the right notes - savoury, soothing and deeply satisfying. It also comes with a small appetiser and miso soup, rounding out the meal.

Mikan Mochi with Yuzu Sherbet 3.8/5

We ended on a bright note with the Mikan Mochi with Yuzu Sherbet ($7.50, or $6 with the Hitsumabushi). The tempura-coated mochi had a warm, chewy texture with a sweet burst of mandarin orange inside, paired with a tart and icy yuzu sherbet. It’s fried but not a heavy dessert, which I appreciated after a deep-fried main course.

Tempura Makino's seasonal menu does a fine job showcasing unagi in unexpected forms - grilled, tempura-battered or chilled with citrus. I appreciated the thoughtful pairings and attention to texture and balance. The hitsumabushi was the standout dish, and I'd gladly return for that alone. Whether you're a longtime unagi lover or just looking for a refreshing Japanese meal with a summer twist, this seasonal lineup is worth checking out. These limited-time-only dishes are available while they last.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tempura Makino
Great World City
1 Kim Seng Promenade
#B1-112/113
Singapore 237994
Tel: +65 6257 8733
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Great World MRT station. Take Exit 6. Walk to destination. Journey time about 5 minutes. [Map]

Hvala @ TripleOne Somerset - Celebrate 10th Anniversary with A refresh Look, and 1-For-1 Promo on 9 and 10 June 2025

Hvala at TripleOne Somerset officially reopens on 9 June 2025, unveiling a refreshed look to mark its 10th anniversary. The space now features a fun new colour palette, merging Hvala's iconic zen minimalism with modern touches.

Returning fans can look forward to a revamped menu of artisanal drinks and desserts. To celebrate, there's a 1-for-1 promo on their new hot flavoured lattes on 9 and 10 June, limited to the first 50 guests daily. Iced versions, extra toppings, and milk alternatives are available at additional cost.

Adding to the experience is Hvala's latest team member - Bob, a robotic arm dedicated to supporting whisking matcha.

The lineup of new handcrafted beverages is extensive, including both Flavoured Tea Lattes and Brewed Tea Lattes. Highlights include the Bluepea Matcha Latte, Floral Matcha Sakura Latte, and Pine Smoked Black Tea.

Matcha Kinako 4.5/5

We started with the Matcha Kinako ($7.80 hot, $8.80 iced), which impressed us with its nutty and earthy balance. It is a surprisingly harmonious blend.

Strawberry Matcha 4.2/5

Next was the Strawberry Matcha ($7.80 hot, $8.80 iced), which we had heard good things about even before our visit. This version stood out for its natural strawberry chunks and well-balanced flavour, though a tad sweet at the end. We'd gladly order it again with less sugar.

Matcha Mochi Harmony 3.5/5

A recent social media darling is the Matcha Mochi Harmony ($9.90). It combines a base of "liquid mochi" with kuromitsu and honey mochi cubes, Hvala's signature M1 matcha gelato and a fresh Tsuki matcha shot.

Texture-wise, the mochi cubes were more like slightly harder jellies, while the 'liquid mochi' was the oozy sort. While creative, the components didn't quite gel, and we found it overly sweet. If you're looking for a vegan option, inform the friendly servers, and they will swap the honey mochi cubes for the kuromitsu ones.

Matcha Petit 3.8/5

The Matcha Petit ($10.90) layered chantilly, nama chocolate, mousse, sponge, and pistachio feuilletine. We wished there was more of a crunch for that textural contrast and for the pistachio notes to come out stronger.

Matcha Hojicha Tart 4.2/5

Our favourite of the day, the Matcha Hojicha Tart ($10.90), featured a crisp shell filled with intense matcha-hojicha ganache and chewy mochi pieces. The mochi here was a much better fit, and its textures and sweetness were on point.

Hojicha Choux Puff 3.8/5

The Hojicha Choux Puff ($7.50) came with a hojicha mascarpone filling and a tea-infused shell. Though the filling was slightly lighter than expected, it was still enjoyable.

Shiro Matcha Yuzu Basque Cheesecake 4/5

We concluded with the Shiro Matcha Yuzu Basque Cheesecake ($10.90), which featured a rich matcha base accented by a zesty yuzu flavour. While I'd prefer a smoother texture to the cheesecake, it was a satisfying piece that was best for sharing.

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.


Hvala
TripleOne Somerset
111 Somerset Road
#01-10
Singapore 238164
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]