LUCE @ Frasers House, a Luxury Collection Hotel - Season of Abundance Buffet For This Lunar New Year, Where Italian Conviviality Meets Festive Asian Traditions

This Lunar New Year, LUCE invites diners to gather around a table defined by abundance, craftsmanship and festive cheer. For its Season of Abundance buffet, the Italian restaurant blends the warmth of Italian conviviality with familiar Lunar New Year flavours, resulting in a spread that feels celebratory yet comforting, with plenty to explore across Western and Asian offerings.

DIY Yu Sheng Station

No Lunar New Year meal feels complete without Yu Sheng, and LUCE’s D.I.Y Yu Sheng station sets the tone nicely. What I really appreciated was the option to make smaller portions, so you can enjoy the ritual without sacrificing precious stomach space for the rest of the buffet. Even better, you’re free to add as many fish as you like, which is always a win in my books.

Seafood and Sashimi Station

The Seafood and Sashimi spread is a clear highlight, featuring Japanese oysters, mini abalone, jade salmon and ahi tuna sashimi. Everything looked fresh and inviting, making it dangerously easy to over-serve yourself early in the meal, which is a familiar buffet dilemma.

Salad, Cheese, Cold Cuts

We couldn’t take our eyes off the Salad Bar, where diners can customise their own bowls using the Harvest of the Day selection, featuring fresh greens, generous add-ons, and a wide variety of dressings. The adjacent Artisanal Cheese and Cold Cuts section is equally tempting, showcasing a weekly selection of Italian and French cheeses alongside the chef’s curated imported cold cuts, best enjoyed with freshly baked bread.

Prawn Noodle

Pasta with Salmon Vodka Cream Sauce

One of the most crowd-pleasing stations is the make-your-own Signature Frasers House Prawn Noodle. Ingredients include tiger prawns, fish cake, bean sprouts, quail eggs and noodles, all finished in a rich prawn broth. If you’re in the mood for pasta, the chef also prepares Pasta with Salmon Vodka Cream Sauce tossed in a Parmesan wheel. The pasta was perfectly al dente — so good I genuinely wished I had more stomach space for a second portion.

Luce Pizza

Melanzane alla Parmigiana

Pasta alla Norma

Pure di Patate al Tartufo

Sicilian Style Branzino

The Italian Hot Dishes are a carb lover’s dream. From LUCE Pizza to Melanzane alla Parmigiana, Pasta alla Norma, Purè di Patate al Tartufo and Sicilian-style Branzino, the selection is generous and varied. Sadly, I could only manage small bites of each, but most dishes were well executed and satisfying, making it hard to pick favourites.

Salted Egg Pizza

Another standout is the buffet-exclusive Salted Egg Pizza, specially created for this Lunar New Year spread. Topped with roasted chicken and melted mozzarella, the pizza strikes a surprisingly balanced flavour profile that is lightly sweet, savoury and rich without being overwhelming. The salted egg sauce adds a creamy depth, while the fragrant curry leaves lift the whole dish, giving it an unmistakable Southeast Asian twist. It’s indulgent yet approachable, and easily one of those slices you go back for “just one more” even when you’re already full.

Roman-style Roasted Pork Knuckle

Roasted Australian Beef Ribeye

At the Carving station, the Roman-style Roasted Pork Knuckle stood out with its irresistibly crispy skin. At the same time, the Roasted Australian Beef Ribeye was juicy and tender - exactly what you’d hope for from a carving station at a festive buffet.

Netted Seafood Springroll

Nonya Chicken Curry

Five-spice Slow-braised Pork Trotter

XO Tiger Prawn with Scallop Sauce

Lotus-leaf Wrapped Glutinous Rice

The Asian Delights section brings a comforting familiarity to the spread, featuring Netted Seafood Spring Rolls, Nonya Chicken Curry, Five-Spice Slow-Braised Pork Trotter, and Lotus-Leaf Wrapped Glutinous Rice. A dish that stood out quietly was the XO Tiger Prawn with Scallop Sauce, served with broccoli and mushrooms - a well-balanced Cantonese-style dish where the prawns were sweet and plump and the XO scallop sauce added a savoury depth without overpowering the vegetables.

We were told these dishes are prepared by the team from Man Fu Yuan, the hotel’s Cantonese restaurant, and it shows. Some dishes tasted reassuringly homely, while others surprised us with flavour profiles that were pleasantly unexpected in a good way.

Eight Treasure Almond Fruit Cake

LUCE-misu

Lucky Gold Bar Chocolate Cake

Earl Grey Lavender Cake

Chocolate Swiss Roll

Auspicious Golden Ingot Nian Gao

Gelato Selections

The Desserts section is fully dressed in Lunar New Year colours and symbolism. Highlights include the Eight Treasure Almond Fruit Cake, LUCE-misu, Lucky Gold Bar Chocolate Cake and Earl Grey Lavender Cake. The Gelato selection is also worth saving space for; my personal favourites were the Mango and Matcha.

Overall, LUCE’s Season of Abundance buffet strikes a nice balance between festive indulgence and variety. Whether you’re drawn to Italian classics, comforting Asian dishes or seafood and desserts, there’s something here for every diner, making it a solid option for Lunar New Year gatherings with family and friends.

Buffet Dates & Prices

Pre-Lunar New Year | 1–15 February
Lunch from $59++ per adult
Dinner from $85++ per adult
Sunday Brunch from $118++ per adult

Lunar New Year Eve, Day 1 & Day 2 | 16–18 February
Lunch from $75++ per adult
Dinner from $95++ per adult

Lunar New Year | 19 February–3 March
Lunch from $69++ per adult
Dinner from $78++ per adult
Sunday Brunch from $118++ per adult

Enjoy preferential dining privileges with ‘LUCE30’ on weekdays and ‘LUCE25’ on weekends. Blackout dates apply: 14, 16, 17 and 18 February 2026.

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


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 6pm - 10pm

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

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Celebrates Reunion, Abundance, and Auspicious Beginnings

Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung's thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5

As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.

Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5

A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.

Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5

The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.

Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5

A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.

Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5

The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.

Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5

The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.

Double-boiled Bird's Nest with Almond Cream & Lotus Seeds 4.2/5

An elegant and soothing finale, the Double-boiled Bird's Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.

Steamed Japanese Kabocha Pumpkin "Nian Gao" with shredded Coconut, Crispy Pandan Milk Curd 4.2/5

The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.

Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung's ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.

Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Goodwood Park Hotel's Lunar New Year Line Up For Year of The Horse

Goodwood Park Hotel welcomes the Year of the Horse with a lavish spread of Lunar New Year delicacies, available for walk-in purchase at The Deli, Min Jiang and Min Jiang at Dempsey from 23 January to 3 March 2026. Drawing inspiration from the horse – a symbol of strength, vitality and progress – this year's offerings showcase refined craftsmanship, premium ingredients and flavours that balance tradition with modern finesse.

Blossoming Prosperity 'Lo Hei' 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the Blossoming Prosperity 'Lo Hei' by Master Chef Goh Chee Kong is a refreshing departure from conventional yu sheng. Designed for diners seeking something more contemporary, the yu sheng is artfully shaped like an elegant fan, symbolising prosperity and good fortune. What truly stands out is the generous medley of evenly diced fresh fruits – strawberry, kiwi, blueberry, melon, dragon fruit and apple – lending natural sweetness, tang and vibrancy to every bite. The sauce, crafted from apple juice, ginger flower and sour plum, is well-balanced and uplifting, tying the ingredients together without overpowering them. Textural contrast comes from crunchy fried yams and carrot strips, pine nuts and crisp romaine lettuce. Completing this luxurious creation is a premium trio of abalone, raw salmon and lobster, making this a celebratory and indulgent way to kick-start the Lunar New Year feast.

Min Jiang Five Treasures Appetiser Platter 3.5/5

The Min Jiang Five Treasures Appetiser Platter is priced at $168++ (Dine-In) | $183.10 nett (Takeaway/Delivery) and serves as an elegant prelude to the reunion meal. The platter features a quintet of appetisers: Deep-fried Shrimp with Mango Mayonnaise, Chilled Baby Abalone with Spicy Lime Sauce, Pan-fried Iberico Pork Belly, Shanghainese Smoked Sea Perch Fillet, and Marinated Sea Jelly with Sesame. Each item offers a distinct flavour profile, from creamy and fruity to smoky and savoury. While the platter is refined and visually pleasing, some components stood out more than others, making it a pleasant but not overly memorable starter.

Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the nourishing Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot is one of the highlights of the festive menu. A whole spring chicken is painstakingly deboned for a refined dining experience, then generously stuffed with water chestnuts, Australian abalone, premium fish maw, dried scallop and pork tendon. The addition of dace fish stuffed in a fortune bag adds both symbolism and depth. Double-boiled for over three hours, the resulting broth is rich, collagen-laden and deeply comforting, showcasing time-honoured techniques that shine through in every spoonful. Presented in a rustic claypot, this dish is both visually impressive and immensely satisfying.

Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot 4.5/5

At $398++ (Dine-In) | $433.80 nett (Takeaway/Delivery), this luxurious Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot is a celebration of texture and patience. The boneless pork knuckle is slowly braised for over three hours until fork-tender, absorbing the rich flavours of the braising sauce. A standout component is the lotus root slices, deep-fried and generously stuffed with shrimp and chicken paste. Lightly steamed, they offer a delightful contrast of crunch and savouriness. Served alongside abalone and other auspicious sea treasures, this dish is hearty, indulgent and well-suited for a celebratory reunion meal.

Claypot Reunion Rice 4.5/5

The Claypot Reunion Rice, priced at $150.40 nett (small) | $215.80 nett (large), is a comforting Cantonese staple elevated for the festive season. The fragrant rice is crowned with preserved Chinese pork sausages, liver, waxed duck leg and succulent pork belly. Drizzled and tossed with supreme soy sauce, the rice is aromatic and flavourful, making it a satisfying centrepiece to accompany the richer dishes on the table.

Goodwood Park Hotel's Lunar New Year offerings for 2026 strike a commendable balance between tradition and modern elegance. From the refreshing, fruit-forward yu sheng to the nourishing double-boiled soups and indulgent claypot dishes, the menu caters well to both festive symbolism and gastronomic pleasure. All Lunar New Year specials are available from 23 January to 3 March 2026, with a minimum five-day advance order required for takeaways. The last pre-order date is 27 February 2026. Online pre-orders open from 11 January 2026 via goodwoodparkfestive.oddle.me, with options for self-collection or delivery.