RISE @ Marina Bay Sands (MBS) - A Taste Of Shanghai, Limited-Time Shanghainese Cuisine Takeover Until 3 November

Shanghainese cuisine has something especially comforting about it, from delicate soup dumplings and rich braised dishes to the much-anticipated hairy crab season. For a limited time, RISE at Marina Bay Sands is bringing these familiar flavours to its buffet spread with a special Shanghainese Cuisine Takeover, led by Master Chef Li Yaozhen.

With more than 50 years of culinary experience, Chef Li brings a wealth of knowledge and tradition to the table. We dropped by to explore the special menu, sample the seasonal highlights and discover which dishes are worth making room for.

Hairy Crab

The Hairy Crabs were undoubtedly one of the main attractions of the evening. While we were excited to tuck in, the crabs were relatively small during our visit, which meant there wasn’t quite as much of that prized, rich roe as we had hoped. Chef Li shared that the crabs should be plumper come November, so timing your visit a little later in the season might make all the difference.

Shanghainese Fried Bun with Pork Filling

Shanghainese Fried Dumpling

Xiao Long Bao

The Shanghainese Fried Buns and Dumplings were among our favourites from the special menu. We particularly enjoyed their juicy fillings and beautifully pan-fried, crisp bottoms. The Xiao Long Bao were another pleasant highlight, with reasonably thin wrappers and a satisfying amount of savoury broth tucked inside. These are definitely worth saving some stomach space for.

Crab Roe Tofu

Shanghainese Salted Chicken

Steamed Yellow Croaker in 20-Year Aged Huadiao Wine

Fish Fragrant Eggplant

Shanghainese Braised Pork Belly with Abalone

The selection of Shanghainese hot dishes offers plenty to explore, from Crab Roe Tofu and Salted Chicken to Steamed Yellow Croaker in 20-year-aged Huadiao wine, Braised Pork Belly with Abalone and Fish Fragrant Eggplant. As with most extensive buffets, we found some dishes more memorable than others. Still, I’d recommend taking small portions of a few different dishes first. It’s the best way to discover your own favourites without filling up too quickly.

Peking Duck

Peking Duck may not be a Shanghainese speciality, but it’s certainly a familiar crowd-pleaser. The beautifully roasted ducks looked incredibly tempting on display. Unfortunately, the meat was a little dry during our visit, and the skin lacked the crispness we were hoping for. That said, if you’re a fan of duck legs, you can still help yourself to one (or more!) at the buffet.

Eight-Treasure Rice

Fermented Rice Dumpling

Jasmine Chinese Pastry

Tangerine Chinese Pastry

For something sweet, the Shanghainese-inspired dessert selection includes Eight Treasure Rice, Fermented Rice Dumplings and beautifully presented Jasmine and Tangerine Chinese Pastries. These traditional-style treats can be rather filling, especially after working your way through the savoury spread. My advice? Pace yourself, share a few portions if you can, and leave enough room to sample the ones that catch your eye.

Moutai Cocktail

There’s also a specially created Moutai Cocktail to complement the takeover, combining Moutai with orchid gin, passionfruit purée, lemon juice, flower blossom and sparkling tea. You can order it directly from the bar or enjoy a little tableside theatre as it’s prepared in front of you from the roaming cocktail trolley — a fun touch to round off the dining experience.

If you enjoy Shanghainese cuisine, this limited-time takeover is a lovely opportunity to sample a wide range of familiar favourites alongside RISE’s buffet offerings. Not every dish was a hit, but the variety makes it worth exploring, especially if you enjoy trying a little of everything.

Prices start from S$98, with lunch and dinner available. As pricing and menu selections vary by day, do check RISE’s official website for the latest details before making plans. The Shanghainese Cuisine Takeover runs until 3 November.

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


RISE
Marina Bay Sands (MBS)
Hotel Tower 1, Lobby
10 Bayfront Avenue
Singapore 018956
Tel: +65 66885525
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Sun-Thu: 630am - 10pm
Fri-Sat: 630an - 1030pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Kai Garden @ Marina Square - FREE Signature Peking Duck with $288 Spend

I was back at Kai Garden at Marina Square with my foodie friends for dinner recently, and this time I took the opportunity to check out some of its ongoing promotions. The one that caught our attention was the Peking Duck Promotion; diners can get a FREE Signature Whole Peking Duck (U.P. $128) with a minimum spend of $288 on a single receipt. If you enjoy a good Peking Duck feast, this promotion is worth considering, especially when dining with friends or family.

Signature Crispy Peking Duck 4.5/5

The Signature Crispy Peking Duck ($128++) is one of my favourites in Singapore, featuring beautifully crisp skin and succulent duck meat. What sets it apart is the selection of five colourful wraps – Original, Pumpkin, Spinach, Bamboo Charcoal and Beetroot – paired with five dipping sauces: Traditional, Black Pepper, Sesame, Seafood and Special Mixed, allowing diners to customise each bite.

The highlight is undoubtedly the crispy skin, which delivers that satisfying crackle while retaining its rich flavour. Wrapped together with the accompanying condiments and your preferred sauce, each bite offers a balance of crispiness, savouriness and fragrance. I like having the flexibility to mix and match the wraps and sauces, creating different combinations throughout the meal.

Beyond the crispy skin, I particularly enjoy the remaining duck meat, which is chopped into pieces after the skin is shaved off. The meat is succulent and flavourful, making it just as enjoyable as the skin wrapped with the accompanying condiments. Note that you need to pre-order the Peking Duck to enjoy the promotion.

Baked BBQ Honey Pork Pastry 4.2/5

The Baked BBQ Honey Pork Pastry ($9.80) was another highlight and one of the better versions I have tried. The pastry features a rich, buttery crust with delicate, flaky layers that break apart beautifully with each bite. The exterior is tender rather than overly hard, yet sturdy enough to hold the generous filling.

Inside, the barbecue pork filling strikes a pleasing balance between sweet and savoury. The honey glaze adds fragrant sweetness without becoming cloying, while the generous portion of tender, moist barbecue pork makes every bite satisfying. The contrast between the flaky pastry and the juicy filling makes this a dim sum item I would happily order again.

Fish Maw Soup in Stone Pot 4.5/5

The Fish Maw Soup in Stone Pot is another signature offering at Kai Garden. Served bubbling hot in a preheated stone pot, the soup arrives with an enticing aroma and stays warm throughout the meal. The broth is thick and velvety, with a rich, savoury depth that suggests hours of slow simmering. Its gelatinous texture gives it a luxurious mouthfeel, while the fish maw is thick, plump, and spongy, soaking up the broth's flavours beautifully.

The soup comes with a crispy deep-fried dough stick on the side. I like dipping it directly into the hot broth, allowing the crunchy exterior to absorb the savoury soup. As it softens, the dough stick takes on the rich flavours while providing a contrasting texture to the smooth broth and tender fish maw. It is a comforting dish that is particularly enjoyable to share at the table.

Braised Radish with Fish Maw and Shark's Fin 4.8/5

Another premium Cantonese offering is the Braised Radish with Fish Maw and Shark's Fin. The dish centres on a deeply savoury superior broth. The broth is rich and aromatic, with a golden hue that reflects its concentrated flavour. The radish is particularly enjoyable, braised until tender enough to absorb the broth's essence. Rather than retaining a sharp, raw radish flavour, the chunks soften and become juicy, releasing the savoury broth with every bite. The fish maw adds a pleasingly gelatinous texture, while the delicate strands of shark's fin contribute to the dish's luxurious presentation. Together, the ingredients create a comforting Cantonese-style braise that showcases the depth of flavour achieved through slow cooking.

Stir-Fried Asparagus, Gingko Nuts, Wild Fungus 4.2/5

After the richer dishes, the Stir-Fried Asparagus, Gingko Nuts and Wild Fungus ($24) provided a welcome change of pace. The asparagus was cooked to retain its vibrant green colour and crisp bite, allowing its natural sweetness to shine through. The gingko nuts added a mild, slightly bitter note, while the wild mushrooms brought an earthy flavour to the dish. Black fungus, with its distinctive crunchy, slightly gelatinous texture, added another layer of contrast. Lightly seasoned and not overly heavy, this vegetable dish offered a refreshing balance to the table's more indulgent offerings. I appreciated the ingredients' freshness and crunch, making it a good accompaniment to the Peking Duck and braised dishes.

Signature Fried Rice 4.2/5

We rounded off the meal with the Signature Fried Rice, a familiar staple that is easy to overlook but can make a difference to the overall dining experience. The rice grains were well separated, with a texture that was moist on the inside yet relatively dry on the outside. It was not greasy, letting the rice flavours come through without feeling too heavy after the preceding dishes. What made the fried rice more interesting was the addition of rice crackers on top. These introduced a light, crispy crunch that contrasted nicely with the soft rice grains, adding texture to every spoonful. It was a satisfying way to round off our dinner.

With the Peking Duck Promotion offering a complimentary Signature Whole Peking Duck (U.P. $128) when diners spend $288 in a single receipt, it is a good opportunity for those planning a gathering over a Cantonese feast. Just remember to pre-order the Peking Duck and check the promotion's terms and conditions when making your reservation. Kai Garden at Marina Square remains a great option when you are looking for Cantonese cuisine with signature dishes to share over a meal with friends and family.

Note: This is an invited tasting.


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

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

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Peking Chamber(四季民福) @ Resorts World Sentosa - From Signature Roast Duck to Old Beijing Classics

Beijing’s celebrated Peking Chamber (四季民福) has arrived in Singapore, bringing its renowned Beijing-style cuisine and signature hanging-oven roast duck to WEAVE, Resorts World Sentosa. Opened in Singapore since August last year, this gourmet landmark is a familiar name to diners in Beijing, having earned a spot on Dianping’s Must-Eat List for nine consecutive years. Now, local diners can experience its celebrated flavours without having to make the four-hour flight to Beijing.

Roasted Tender Duck 4.5/5

The undisputed star at Peking Chamber is its Roasted Tender Duck ($68 Half/ $118 Whole), a dish that showcases the restaurant’s traditional approach to one of Beijing’s most iconic culinary specialities. The duck undergoes a traditional air-drying process before being roasted over fruitwood in a hanging oven. This gives the duck its distinctive glossy jujube-red skin, delicate crispness and fragrant smoky aroma, while the meat remains tender and juicy. The hanging-oven technique lets heat circulate evenly around the duck, gently rendering the fat beneath the skin while retaining the meat’s natural moisture. The result is a beautifully roasted duck with that satisfying contrast between crisp, aromatic skin and succulent meat.

Priced at $68 for half a duck or $118 for a whole duck, this is a must-order when dining here. To enhance the experience, the duck is carved tableside and served through Peking Chamber’s signature roast duck ritual, allowing diners to enjoy it in several traditional and contemporary ways.

First, savour the original flavours by enjoying the crisp duck skin and meat separately. Dip the skin in white sugar for an almost melt-in-the-mouth texture while letting the subtle fruitwood aroma come through. Pair the duck meat with mashed garlic to highlight its natural savouriness.

Next comes the classic Beijing wrap. Place two to three slices of duck meat with skin onto a duck pancake, add a little sweet bean sauce, pickled cabbage, and shredded scallions, then fold everything together using the restaurant’s “baby folding method”.

For something a little more contemporary, try the Signature Begonia Plum Wrap, pairing slices of duck with begonia plum sauce imported directly from Beijing, Hami melon and cucumber. Made with Beijing’s begonia fruit, the sauce brings refreshing fruity notes and a pleasant acidity that helps cut through the richness of the duck.

For those ordering a whole duck, the remaining bones can also be transformed into a second dish for an additional $15, with a choice between Deep-Fried Duck Bones with Spiced Salt or Duck Bone Soup, ensuring that practically every part of the duck is put to good use.

Deep Fried Crispy Baby Eggplant 4.5/5

The Deep Fried Crispy Baby Eggplant ($19) is a surprisingly addictive side. Tender baby eggplants are cut into bite-sized pieces, then deep-fried until the exterior turns shatteringly crisp. Biting through the crunchy shell reveals a soft, creamy interior that practically melts in the mouth. The combination of savoury, lightly sweet and subtly seasoned flavours makes this an easy dish to keep reaching for, especially for fans of contrasting textures.

Deep Fried Shrimp with Honey Sauce 4.8/5

Another standout is the Deep Fried Shrimp with Honey Sauce ($39/$65), one of the restaurant’s “6 Must-Order Signatures”. Large prawns are deep-fried until beautifully golden and remarkably crisp. The shells are fried thinly enough to eat whole, giving every bite a satisfying crunch before you reach the plump, juicy, naturally sweet shrimp beneath. The prawns are finished with a glossy honey sauce that adds gentle sweetness without overwhelming the seafood’s freshness. It is an enjoyable balance of crisp texture, juicy shrimp and light sweetness.

Mixed Bean Sprout with Sauce 4.5/5

For something lighter, the Mixed Bean Sprout with Sauce ($19) is another of Peking Chamber’s “6 Must-Order Signatures”. This cold appetiser combines crisp, tender pea shoots with a sweet, tangy and subtly spicy dressing, topped with a generous amount of ultra-thin, crispy shredded potato. The contrast is particularly enjoyable — fresh greens provide a clean snap while the potato adds an airy crunch. The dressing’s bright acidity also makes this a useful palate cleanser between richer dishes such as the roast duck and lamb.

Zha Jiang Mian, Traditional Beijing Style 4/5

A meal at a Beijing restaurant would hardly be complete without Zha Jiang Mian ($12), one of the city’s most recognisable comfort foods. Peking Chamber’s version features springy wheat noodles tossed with a rich, savoury soybean-based sauce, alongside fresh julienned vegetables such as cucumber, radish, bean sprouts and edamame. The dark, robust zha jiang is intensely savoury and packed with fermented soybean and sweet bean flavours, with diced pork belly adding further richness. The thick noodles have a satisfying chew that holds up well against the substantial sauce. The dish arrives unassembled, allowing diners to pour the sauce over the noodles, add the fresh vegetables and mix everything together before eating.

Fried Cake with Egg and Bean Sprouts, Beijing Style 4/5

Despite its English name, the Fried Cake with Egg and Bean Sprouts ($18) is actually closer to a traditional Northern Chinese stir-fried pancake noodle dish than a pastry. Traditional Northern Chinese flatbread is cooked and sliced into thin shreds, then stir-fried over high heat with fluffy scrambled egg and crunchy bean sprouts. The wok-firing gives the pancake shreds a lightly charred exterior while retaining a soft, dense chew. The fresh bean sprouts add a contrasting crunch and a touch of freshness, making this a comforting, satisfying dish.

Sesame Seed Cake Stuffed with Minced Pork 3/5

The Sesame Seed Cake Stuffed with Minced Pork ($2/pc) is a classic Beijing snack, featuring a baked Northern Chinese flatbread generously coated with toasted sesame seeds. The pastry is hand-rolled into multiple delicate layers before baking, resulting in a golden exterior with a fragile, flaky crunch. Inside is a savoury minced pork filling seasoned with soy sauce, spring onions and traditional Northern Chinese spices. Personally, this was not my favourite of the dishes we tried, as I found the Shao Bing slightly too dry for my liking.

Stewed Firm Tofu with Roasted Pork Slices 4.2/5

The Stewed Firm Tofu with Roasted Pork Slices ($29) is a comforting, hearty dish that combines roasted pork belly with firm tofu, golden fungus and sweet baby cabbage. The pork belly is first roasted until the skin caramelises and becomes fragrant, then sliced and slow-braised. This allows the rich pork juices to permeate the broth. Meanwhile, the firm tofu has a slightly porous texture that absorbs the savoury braising liquid while still holding its bite. The sweetness of the baby cabbage helps round out the pork’s richness, creating a mellow, comforting stew.

Grilled Lamb with Scallion 4.5/5

Another standout hot dish is the Grilled Lamb with Scallion ($45), a refined interpretation of old Beijing-style grilled lamb. The dish features tender hind shank lamb from six-month-old lambs raised on the grasslands of Hulunbuir, Inner Mongolia. The meat is hand-sliced into thin, even pieces, then cooked with plenty of thick white scallions. It is presented tableside in a distinctive copper vessel specially imported from Beijing, fitted with an integrated grilling plate that retains intense heat. The lamb is quickly seared with the scallions in a savoury marinade, garlic, and cumin-forward spices. The result is aromatic, tender lamb with the sweetness of caramelised scallions and a fragrant hit of cumin.

Baked Pudding with Durian and Caramel 4/5

Dessert takes an interesting local turn with the Baked Pudding with Durian and Caramel ($7 per pax). The warm baked custard has a smooth, delicate texture, with luscious durian flesh hidden within. The durian’s richness works surprisingly well with the creamy egg-and-milk custard, while a layer of caramelised sugar adds bittersweet depth. It is a rich dessert, but the caramel helps balance the creamy and fruity elements.

Shaved Ice with Chilled Mango Sago Cream and Pomelo 4/5

For something more refreshing, the Shaved Ice with Chilled Mango Sago Cream and Pomelo ($6 per pax) reimagines the familiar Cantonese mango sago dessert in a cooling shaved-ice format. Finely shaved ice forms the base, topped with chilled mango cream, chewy sago pearls, fresh mango chunks and pomelo pulp. The ripe mango brings plenty of tropical sweetness, while the pomelo adds a refreshing citrusy bitterness that keeps the dessert from becoming overly heavy. It makes for a particularly refreshing way to end a substantial meal.

Homemade Yogurt with Honey 4/5, Almond Tofu 4/5

The Homemade Yogurt with Honey ($7 per pax) pays homage to Beijing’s traditional glass-jar street yogurt, or Nai Lao. It has a thick, smooth and silky texture, with a clean fermented tang and gentle acidity. A drizzle of fragrant honey adds natural sweetness, creating a simple yet pleasing sweet-and-sour contrast. Compared to heavier desserts, this is a lighter and more comforting option to finish the meal.

The Almond Tofu ($7 per pax) is another classic Beijing-style dessert, offering a delicate almond fragrance and soft, chilled pudding-like texture. Its mild nuttiness is complemented by a touch of floral sweetness, making it a soothing and understated dessert after the richer dishes.

Peking Chamber 四季民福 brings a substantial taste of Beijing to Resorts World Sentosa, with its signature hanging-oven roast duck remaining the main draw. Tableside carving and multiple ways to enjoy the duck make the experience more than just another roast duck meal, while the extensive menu offers plenty of traditional Beijing favourites to explore. From the crisp-skinned roast duck and cumin-scented grilled lamb to comforting Zha Jiang Mian and nostalgic Beijing-style desserts, there is plenty here for diners looking to explore Northern Chinese cuisine beyond the usual familiar dishes. If you have been craving an authentic taste of Beijing but don’t have a flight booked anytime soon, Peking Chamber 四季民福 at WEAVE, Resorts World Sentosa is worth adding to your dining list.

Note: This is an invited tasting.


Peking Chamber(四季民福)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#01-212/213/214
Singapore 098138
Tel: +65 6993 1600
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the monorail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]