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]

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Celebrating Its 1st Anniversary with 10 New Dishes

In celebration of its 1st anniversary, Hey Kee (嘻記) introduces 10 new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This special menu refresh aims to bring a modern twist to traditional Cantonese flavours. To mark the occasion, diners can enjoy a 50% discount on 9 of the new dishes from 25 March to 27 March 2025, available for both lunch and dinner.

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes 4/5

We started our meal with the Lychee Prawn Balls ($16.80 for 6pc), a classic dish with an exciting twist. The prawn ball itself isn't entirely new, but what makes it special is the addition of two distinct sauces —Worcestershire and Smoked Chilli Pipettes. These sauces elevate the flavours, adding a tangy depth and a subtle smoky heat, making each bite more enjoyable.

"Hair Dryer" White Pepper Jumbo Prawns 4.2/5

A dish that truly stands out for its unique preparation is the "Hair Dryer" White Pepper Jumbo Prawns ($42.80). This dish utilises a traditional Cantonese technique, where jumbo river prawns are seasoned simply with Sarawak white pepper and salt. The hair dryer technique, used just before serving, creates a crispy and tantalising exterior while preserving the succulent texture of the prawns.

Braised Pork Trotters with Golden Oysters 4.2/5

The Braised Pork Trotters with Golden Oysters ($36.80) is a rich and gelatinous dish celebrated for its high collagen content. The addition of oysters infuses the braised pork trotter with a deep umami essence, enhancing the overall enjoyment of this hearty dish.

Flambe Angus Beef with Whisky 4.5/5

One of the most visually spectacular dishes of the evening was the Flambé Angus Beef with Whisky ($46.80). Served tableside, thick premium beef cubes are seared in a flavourful sauce before being ignited with high-proof whisky. The result is a deep caramelisation, a subtle smoky aroma, and perfectly tender, flavourful beef that melts in your mouth.

Braised Homemade Tofu with Crab Roe 4/5

This dish transforms humble homemade tofu into a luxurious delight. The silky Braised Homemade Tofu with Crab Roe ($24.80), lightly braised to a delicate crisp, is generously covered in a rich and velvety crab roe sauce. The sweetness of the handmade tofu provides the perfect base for the decadent flavours of crab meat and roe, making this an elegant yet comforting dish.

Nostalgic Simmered Tiger Grouper Fish Soup 4.2/5

The Nostalgic Simmered Tiger Grouper Fish Soup ($98) is both nourishing and indulgent. The tiger grouper, known for its firm, collagen-rich flesh, is double-boiled with its bones and skin intact, preserving its nutrients and natural sweetness. The broth is further enhanced with cabbage, tofu, tomatoes, and wolfberries, creating a deeply flavorful and revitalising soup.

Steamed Roe Crab with Glutinous Rice 4.5/5

A highlight and ultimate crab indulgence is the Steamed Roe Crab with Glutinous Rice ($138). A whole crab crowns a bed of fragrant glutinous rice steamed together in a bamboo basket. The fragrant rice is infused with the crab's succulent juices for a buttery and oceanic sweetness. Tender crab meat and luscious crab roe further enrich the dish.

Glutinous Rice Cake with Brown Sugar 4.5/5

For dessert, we ended our meal with the Glutinous Rice Cake with Brown Sugar ($8.80 for 5pc). These crispy, golden rice cakes feature a chewy, mochi-like texture inside, with a caramelized brown sugar coating that adds just the right amount of sweetness. Simple yet incredibly addictive!

With its modern take on Cantonese classics, Hey Kee (嘻記) continues to impress with its refined flavours and innovative techniques. The Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky stood out as must-try dishes, while the Steamed Roe Crab with Glutinous Rice is a showstopper for seafood lovers. If you're looking to explore new and exciting flavours, this anniversary menu is an excellent opportunity, especially with the limited-time 50% discount. Be sure to visit from 25 to 27 March 2025 to experience these freshly curated dishes!

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel Singapore - A Springtime Feast of Togetherness For Chinese New Year

Ya Ge (雅阁), nestled within the Orchid Hotel, welcomes the Year of the Snake with its Chinese New Year 2025 Menu, a vibrant celebration of togetherness and abundance. The menu features nine festive dine-in options, ranging from $98++ per person to $2488++ for groups of ten, ensuring every intimate or grand gathering is imbued with culinary excellence. For those celebrating at home, Ya Ge also offers a takeaway menu with a variety of festive delights.

Crispy Golden Eel and Yellowtail Yu Sheng 4.2/5

No Chinese New Year celebration is complete without a Lo Hei, and Ya Ge takes it to the next level with its Crispy Golden Eel and Yellowtail Yu Sheng. Designed in the shape of a snake to honour the Year of the Snake, the dish combines vibrant yellowtail, crispy eel skin, and finely shredded vegetables. The highlight is the house-made passionfruit kumquat dressing, which adds a fruity zest to the traditional dish. The presentation is elevated with koi fish-shaped mango puddings, providing a delightful, sweet finishing touch.

Double-boiled Superior Soup with Whole Chicken and Shark's Fin stuffed in Pig's Maw 5/5

The Double-boiled Superior Soup is a showstopper. A deboned An Xin chicken and premium shark's fin are carefully stuffed inside a pig's maw, then slow-simmered in a broth brimming with flavours from old hen, chicken feet, chicken bones, lean meat, and white pepper. The result? A deeply comforting and indulgent bowl of soup with tender chicken and luscious shark's fin, perfect for savouring every last drop.

Stir-fried Australian Lobster with Truffle Oil, Pine Nuts, Hokkaido Milk and Asparagus 4/5

This luxurious dish features Stir-fried Australian Lobster paired with tender white asparagus, enveloped in a rich Hokkaido milk and egg white sauce. A touch of truffle oil adds an earthy aroma, while pine nuts and caviar lend textural contrast and umami richness. Every bite feels decadently smooth and flavourful — a true highlight of the meal.

Smoked Herb-infused Irish 'Pipa' Duck 5/5

The Smoked Herb-infused Irish 'Pipa' Duck is a crowd favourite. This masterpiece is dry-aged for 168 hours, marinated for 24 hours, and roasted to perfection. Smoked with a blend of Western and Chinese herbs, the duck's crispy, golden skin encases tender, flavourful meat, making it a sensory delight and a must-try dish for all diners.

Braised 5-head Abalone and Pork Trotter with White Shiitake Mushroom 4.5/5

Slow-braised for over four hours, the Braised Pork Trotter is fork-tender, with its gelatinous skin melting in the mouth. Paired with premium 5-head abalone and white shiitake mushrooms, the dish offers a harmonious blend of textures and flavours, complemented by a rich, aromatic sauce.

Claypot Chicken Rice with Chinese Sausage and Grilled Eel 4.2/5

The Claypot Chicken Rice is a comforting and elevated take on a classic. The rice, infused with the smoky essence of preserved meats like Chinese sausage, is fragrant and fluffy. Adding grilled eel as a topping enhances the dish with a layer of richness, creating a luxurious, flavourful finish.

Yoghurt Raspberry Pudding 4/5

Chilled Plum Jelly with Fresh Berries 4/5

The meal concludes on a refreshing note with two exquisite desserts. The Yoghurt Raspberry Pudding balances creamy sweetness with the tang of raspberry, while the Chilled Plum Jelly with Fresh Berries provides a sweet-and-sour symphony that is both light and invigorating, making it the perfect finale to a festive feast.

Ya Ge's CNY 2025 menu will be available for dine-in from 13 January to 12 February 2025, 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 the restaurant. Guests can enjoy a 15% discount on pre-orders made between 1 and 31 January. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to www.orchidhotel.com.sg/offers/yage-2025-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 Orchid Hotel. Journey time about 3 minutes. [Map]