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]

Yi Qian Private Dining @ Leng Kee Road - Hidden Restaurant Within A Business Centre, Serving Fine Cantonese And Teochew Fare

Yi Qian Private Dining is a new Chinese restaurant hidden within a nondescript business centre. Helming the kitchen is Chef Raymond, who has years of experience working at Golden Palace Singapore and Lei Garden Restaurant Hong Kong. The restaurant has an extensive menu ranging from Cantonese to Teochew Fare. Customers can even customise their menu upon the advance request of 3 days.

Crispy Prawn Fritters 4/5

A great appetiser to kick start the meal is the Crispy Prawn Fritter ($9.80). The thinly sliced prawn fritters are crispy and topped with sweet sakura prawns, deep-fried to golden perfection.

Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot 3.8/5

A signature at Yi Qian is their Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot ($68). It is a 2-part dish whereby the shark fin is separated from the superior stock. To enjoy the dish, have a bite of the shark fin and sip the superior soup brewed for over 6 hours using old chicken bones and ham.

Teochew Crispy Yam & Prawn Omelette 4.2/5

The Teochew Crispy Yam & Prawn Omelette ($24) comes in a disc shape, generously studded with hearty yam wedges and fresh prawns. I love the crispy and fluffiness accentuated by the flavourful yam.

Pig's Stomach and Chicken in Pepper Soup 4.2/5

The Pig's Stomach and Chicken in Pepper Soup ($108) requires pre-order at least one day in advance. A whole kampong chicken is wrapped in a pig's stomach and boiled in a white pepper soup. It is a pot of nourishing soup boiled for 4 hours under high heat with a myriad of spices.

Sizzling Kai Lan in Claypot 4.2/5

Nowadays, restaurants like to serve their vegetables in claypot, such as the Sizzling Kai Lan in Claypot ($22). They are stir-fried with belachan and shrimps. It's simple yet irresistibly mouth-watering, with the kailan retaining a delectable crunch.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A staple Teochew dish is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18). The flat rice noodles are tossed in a hot wok with crunchy preserved radish, kailan and shrimps, infused with the wok's breath for a smokey finish.

Sugar Encrusted Deep Fried Yam Sticks 4.5/5

Surprisingly, my favourite item is the Sugar Encrusted Deep Fried Yam Sticks ($20). It is the best version I have eaten so far. It has a sweet layer of sugar coating with an exterior crisp, followed by a soft and moist interior packed with the beautiful yam flavour.

While I see a glimpse of excellence in some dishes, there are misses too. I felt I had not tried the best of the restaurant yet. I probably have to return to try more of his dishes to get a final verdict.

Note: This is an invited tasting.


Yi Qian Private Dining
Thye Hong Centre
2 Leng Kee Road
#01-04
Singapore 159086
Tel: +65 65136377
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Get Off To A Rousing Start For The Year Of The Dog At Park Hotel Clarke Quay

Have you plan your reunion dinner with your family or Chinese New Year dinner with your business associate? At Park Hotel Clarke Quay, Chef James Wong presents a line-up of reunion feasts comprising of 4 different set menu - Prosperity, Fortune, Harmony and Success.

Ultimate Success Premium Abalone Yu Sheng 4.5/5

A staple for any reunion feast is the yu sheng. Taking centre stage at Park Hotel Clarke Quay is the Ultimate Success Premium Abalone Yu Sheng that comes in a rainbow medley of shredded vegetables, premium gold dusted abalones and kaffir leaves. Last but not least, tossed everything together with Chef's homemade sauce. A lot of time, the sauce may be overly sweet but this is well balanced, complementing the different flavours and textures.

Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab 4.2/5

A luscious enjoyment is the Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab. What I enjoyed most is the stuffed crab, whereby you can get chunky bits of the crab meat within the paste mixture.

Steamed Red Garoupa with Fresh Asparagus Roll in Superior Light Soy Sauce 4/5

Steamed to perfection is the Red Garoupa with Fresh Asparagus Roll in Superior Light Soy Sauce. I have to applaud the effort of the kitchen for deboning the fish and plating it beautifully. Best to dip the fish meat with the superior light soy for an enhanced appreciation of the freshness and sweetness.

Golden Crispy Chicken with Fresh Button Mushroom in Cream Sauce 4/5

Rather unique is the Golden Crispy Chicken with Fresh Button Mushroom in Cream Sauce. Seldom did I come across the unconventional combination of using cream sauce with crispy chicken in Chinese cuisine. Not only that, the dish is covered by a nice aroma from the curry leaves.

Stir Fried King Topshell with Chinese Greens 3.5/5

What stood out in the Stir Fried King Topshell with Chinese Greens is the quality and texture of the king topshell. I have eaten topshell before but not of this texture, which is very close to abalone.

Tiger Prawn Toast with Tomato Salsa 3.8/5

Another beautifully plated dish is the Tiger Prawn Toast with Tomato Salsa. It is like prawn in two ways. You have the prawn paste toast sitting on top of the succulent prawn. While I appreciated the use of the tomato salsa to pair with the toast, I thought it lacked the sharpness to scintillate the dish.

Fragrant Fried Rice with Crabmeat, Egg White and Crunchy Root Vegetables 3.5/5

Served in a vermicelli basket is the Fragrant Fried Rice with Crabmeat, Egg White and Crunchy Root Vegetables. After all the rich flavoured dishes, it is kind of comforting to have the fried rice, which is not heavily seasoned. Light on the palate, it was fragrant and fluffy. I only wish there were more diced root vegetables for more crunchiness.

Mango Peach Jelly 4.2/5

Wrapping up the dinner is the Mango Peach Jelly. Besides the peach, what I enjoyed most is the accompany mango sago puree which liven up the whole experience.

The CNY set menus are available from $338++ for a table of four to five diners, to $628++ for a table of nine to 10 diners. It is inclusive of free-flowing red date tea and soft drinks, alongside Lunar New Year carrier bags with red packets and mandarins. Three dining sessions are available: 12noon, 6pm or 830pm. For reservations, please contact 65938825/59 or bqt.phcq@parkhotelgroup.com.

Note: This is an invited tasting.


Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]

Kai Garden (嘉苑) @ Marina Square Shopping Mall

Kai Garden at Marina Square Shopping Mall, specializing in fine Cantonese cuisine, is opened by Owner and Executive Chef Fung Chi Keung, who has over 30 years of culinary experience. Owner and Executive Chef Fung is the former group executive chef of Paradise Group as well as the founder of Xin Yue Modern Chinese Restaurant. The 200 seater restaurant comprises of three main sections - Dim Sum, Roasts and the Main Kitchen. The 200 seats includes a function room for up to 60 seats, and 4 private rooms for 4 to 16 people.

Chilled Cherry Foie Gras 4/5

The Chilled Cherry Foie Gras ($24 per servicing) gives us a glimpse into Chef Fung interpretation of fine Cantonese cuisine. The foie gras is skillfully hand shaped into cherries, arousing one's curiosity with the priced ingredient.

Chilled Mini Tomatoes with Sweet Plum 4.5/5

The Chilled Mini Tomatoes with Sweet Plum ($10.80 per servicing) will whet one's appetite with its sweetness and tanginess. It kept going back for more, it was really very addictive.

Double Boiled Japanese Matsutake Served in Hot Pot 4.2/5

The Double Boiled Japanese Matsutake Served in Hot Pot ($38 per pax) is a light, sweet and nourishing  soup. Matsutake mushroom, priced for its rarity, is only found in the wild and is hand harvested from the foot of pine trees.

Braised Whole Ya Jian Shark's Fin in Supreme Collagen Stock 4.2/5

The highlight is the supreme collagen stock that is used to braised the whole Ya Jian Shark's Fin ($34.80 per pax). The collagen stock was rich and sweet, which was an excellent broth to pair with the shark's fin, for a luxurious enjoyment.

Signature Crispy Peking Duck 3.5/5

The signature dish at Kai Garden is the Crispy Peking Duck ($88 whole duck) served with 5 unique warps and 5 dipping sauces. The five different wraps are original, pumpkin, spinach, bamboo charcoal and beetroot.

Besides the colorful wraps using natural ingredients, the crispy Peking duck also comes with 5 different sauces for the wrap to enjoy the duck skin. These sauces are traditional, black pepper, sesame, seafood and special mixed sauces.

Signature Crispy Peking Duck 3.5/5

For a more textural enjoyment of Chef Fung's crispy Peking duck, he has introduced corn crackers into the wrap. I actually preferred to have the crispy duck skin without the cracker, the duck skin got lost and over shadowed by the corn crackers when eaten together.

Garoupa in Lobster Soup 4.8/5

As you can see from the picture, the fresh garoupa is sliced into slices. It is then briefly poached in a pot of rich lobster stock. The fish slices is then served with the broth which tasted like lobster bisque. The Garoupa in Lobster Soup (seasonal price) is an exquisite combination that is packed with richness but yet very comforting.

Sweet & Sour Pork On The Rocks 3.8/5

It is quite a sight when the Sweet & Sour Pork On the Rocks ($22 per servicing) is served to the table. It is quite an interesting presentation of the classic Cantonese dish with all the fundamental components and ingredients. The sweet and sour sauce is really good, nicely balanced to complement the balled shaped pork. However I felt that the pork was a bit too minced if to compare with the traditional execution, which I prefer the later.

Deep Fried Vegetable Roll 4.8/5

The Deep Fried Vegetable Roll ($22 regular) comes with mixed vegetables and mushroom with tofu encased in a crisp net of bamboo fungus. The bamboo fungus is the star for me in this dish for its soft, crunchy and spongy texture that lifted the whole enjoyment.

Pan Fried Charcoal Pork Bun 4.5/5

Mentioned earlier that Kai Garden also served dim sum on the menu. One of the dim sum items we tried is the Pan Fried Charcoal Pork Bun ($6.80 for 3pc). The black colour comes from the use of charcoal powder and squid ink, giving it a twist to the traditional pork bun. The bun is then pan fried for an exterior crispiness while retaining the fluffiness and juiciness of the pork filling inside.

Chilled Fresh Coconut Puree 3.8/5

Last but not least, we wrapped up the fine Cantonese cusiine at Kai Garden with the Chilled Fresh Coconut Puree ($6.80 per pax). I felt that the kitchen should replace the fresh milk with something sweeter to complement the coconut puree. Maybe it is a personal preference. Nevertheless, the refreshing puree of fresh coconut is a perfect ending to the sumptuous meal.

While the food at the Kai Garden is commendable, the price tag is not cheap. Compared to many other shopping mall, the crowd is quite thin here. There are also a few Chinese restaurants in the vicinity, hence business can be quite challenging. Nevertheless, I hope their business will pick up and continue to serve delicious fine Cantonese cuisine.


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

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

Direction: 
1) Alight at Esplanade MRT station. Take Exit B. Take the escalator to level 3. Walk to destination. Journey time about 8 minutes. [Map]

Mouth Restaurant (地茂馆) @ China Square Central

It was almost two years since I last visited Mouth Restaurant at China Square Central. Today I am back for their Treasure Pot Feast (九大簋盆菜) promotion. The value for money 9 course feast begins at $31.80++ per pax (for 6 to 9pax) or $29.80++ (for more than 10pax). The background of the treasure pot feast is based on the fact that in the past for village celebrations, the ordinary people ate poon choi while the wealthy family feasts over a total of nine courses.

Steamed Shanghai Hairy Crab 4/5

Our 9 courses feast started with the Steamed Shanghai Hairy Crab. Actually the Treasure Pot Feast (九大簋盆菜) does not have this dish. The owner decided to replace the Suckling Pig with the Hairy Crab for us to try since it is in season. This is actually my first time having hairy crab. It is quite an experience eating the delicate crab with the creamy roe and sweet flesh. Currently Mouth restaurant is having 3 different promotion sets for the hairy crab at $38.80, $48.80 and $88.80 per pax.

Early Days Shark Fin Soup 4/5

Next is the Early Days Shark Fin Soup, I like the extra fried wanton skins that is topped to the soup to give it an addition layer of texture.

Nostalgia Whole Prawn 3.5/5

The Nostalgia Whole Prawn is given a modern interpretation with the used of whole prawn instead of minced prawn paste. Toast and kaya or butter is common but it never came across my mind to pair it with prawn. A delectable combination that will be enjoyed both the young and old.

Sauteed Asparagus with Wild Mushroom in Truffle 4.2/5

The Sauteed Asparagus with Wild Mushrooms in Truffle was very well executed. The asparagus retained its crunchy texture while the use of real truffle and truffle essence further enhanced the sweetness of the crunchy greens.

Traditional Braised Pi Pa Tofu 4.2/5

Not to be missed is the Traditional Braised Pi Pa Tofu. I actually don't understand how the dish is associated with the classic Chinese instrument. All I know is that the tofu was silky and smooth.

Hong Kong Temple Street Claypot Rice 4/5

The aroma of the Hong Kong Temple Street Claypot Rice filled the air when the lid was lifted. I like the fact that the chicken was still moist and tender. While I hope that the sauce for the rice could be more there was actually an even better way to enjoy this to the fullest. Add a bit of the garlic vinegar sauce to the claypot rice and be surprised by the accentuated taste.

Sauteed Basil Grouper Fish Meat in 3 Cup Sauce 4/5

I like the fact that the Sauteed Basil Grouper Fish Meat in 3 Cup Sauce is fillet into cubes, making it easy to eat. Cooked in a sauce that is similar to the 3 cup chicken, I actually enjoyed this more. I find that the fish meat infused with the sauce better than chicken. The basil also given the dish an added dimension in flavour.

Braised Trio Sea Treasure in Abalone Sauce 4.5/5

For me the highlight of the 9 course treasure pot feast has to be the Braised Trio Sea Treasure in Abalone Sauce. The premium sea cucumber and fish maw infused with the delicious abalone sauce simply sent me to seventh heaven with the luxurious ingredients. For the amount one is paying for the 9 courses feast, I think this already recovered if not all but most of your cost.

Doubled Boiled Ginger Tea with Glutinous Rice Balls 4/5

This is specially served because using when one has hairy crab it is paired with ginger tea or yellow wine for a balance in ying and yang in the diet.  The Doubled Boiled Ginger Tea with Glutinous Rice Balls was warm and refreshing, serving the purposes in a yummy one.

Legendary Baked Salted Egg Yolk Bun 4.5/5

How can I come to Mouth Restaurant and not have the Legendary Baked Salted Egg Yolk Bun. The name already say for itself, it is legendary. The baked crust bun with its crisp and fluffy texture filled with flowing salted egg yolk lava was like a match made in heaven. It was heavenly.

Squid Ink Char Siew Bao 4.2/5

Ever since my previous almost two years ago, I still remembered and missed their Squid Ink Char Siew Bao. Hence I made a special request to try them again. I am glad that it is still as good and I was really content. They also have the squid ink har gow and chee cheong fan. Unfortunately I am too full to have more. I will save my stomach for my next visit.

Mouth Restaurant (地茂馆)
China Square Central
South Bridge Court Shop House
22 Cross Street
#01-61
Singapore 048421
Tel: +65 64385798
Facebook: https://www.facebook.com/pages/Mouth-Restaurant-%E5%9C%B0%E8%8C%82%E9%A6%86/213508241996944
Website: http://www.mouth.com.sg
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Weekday: 1130am -3pm, 6pm - 10pm
Weekend & PH: 10am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Cut throught Chinatown Point and Hong Lim Complex. Cross South Bridge Road. Walk towards the stretch of shop houses along South Bridge Road. Journey time about 8 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross South Bridge Road. Turn left and walk towards the stretch of shop houses along South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]