Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Welcomes the Year of The Horse with a Scrumptious Buffet Spread of Over 30 Auspicious Dishes and Signature Roasts

For the upcoming Chinese New Year 2026, Verandah Rooftop Rotisserie at Momentus Hotel Alexandra welcomes the Year of the Horse with a celebration themed around bountiful harvest and new beginnings. A scrumptious buffet spread of over 30 auspicious dishes and signature roasts awaits, complemented by tableside service and live carving stations.

14-Day Shio Kombu Butter Aged Angus Ribeye 4.5/5

Taking centre stage at the Signature Roast Station is the 14-Day Shio Kombu Butter Aged Angus Ribeye. Fire-grilled over charcoal, each slice boasted a beautifully charred exterior that further amplified the beef’s naturally rich flavours.

‘Sha Pi’ Suckling Pig 4.5/5

Next to it is an impressive lineup of live carving roasts, including ‘Sha Pi’ Suckling Pig and Vanilla-Scented Crackling Pork Belly. It was a rare treat to enjoy such a well-executed suckling pig, available exclusively on Chinese New Year’s Eve and the first day of Chinese New Year.

Vanilla-Scented Crackling Pork Belly 5/5

Black Truffle “Phoenix” Chicken 4/5

The crackling pork belly satisfied with every crunch into its perfectly crisped skin layered over succulent meat. A definite crowd-pleaser is the Black Truffle “Phoenix” Chicken, which stands out for its lightly crisped skin and tender, juicy meat.

Dong Po Wagyu Beef Karubi 5/5

Fragrant Cured Meat ‘Lap Mei Fan’ 4.5/5

Available for takeaway, the Twice-Cooked Black Garlic Pork Belly Char Siew captivated with its glossy glaze and smoky charred edges, offering a richly flavoursome, melt-in-the-mouth bite. Other restaurant-quality takeaway offerings include the unctuous Dong Po Wagyu Beef Karubi, a dish I kept returning to and that lingered in my memory for days. It pairs exceptionally well with the umami-packed Fragrant Cured Meat ‘Lap Mei Fan’.

Cold Pork Trotter Jelly 4.5/5

Drunken Chicken 4.5/5

At the Seafood & Cold Appetisers Station, an interesting lineup of cold seafood with familiar flavours is showcased. Highlights for me were the Poached Tiger Prawns with ginger-scallion dip and the roulade of Drunken Chicken with aged Shaoxing wine and wolfberries. The Cold Pork Trotter Jelly was also snapped up quickly.

Longevity Noodles 4.5/5

An elevated classic is the Longevity Noodles with crab roe and trout caviar. While the sauce looked relatively rich at first glance, it turned out to be well-balanced, coating the noodles with savoury depth without overwhelming them.

Braised Eight-Head Abalone with Sea Cucumber 4/5

Golden Lava Cheese Baked Lobster 2.8/5

Tableside service includes Golden Lava Cheese Baked Lobster and Braised Eight-Head Abalone with Sea Cucumber. The lobster was slightly too mushy for my liking, though the abalone dish was nicely executed.

Yam Purée

The dessert spread leans wholesome and nostalgic. The most popular item was undoubtedly the Yam Purée with caramelised pumpkin, served alongside other Chinese New Year favourites such as Steamed Nian Gao, pineapple tarts, and green pea cookies.

The Chinese New Year 2026 buffet at Verandah Rooftop Rotisserie offers a well-rounded and generous festive spread. Other than the excellent signature roasts, the festive mains are well-executed with consideration.

Early Booking Perks
- 10% off food bill for reservations confirmed before 16 Jan 2026
- Complimentary Yu Sheng for tables of 4+ adults
- Bonus bottle of wine for bookings with 6+ adults

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 90215192
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am – 10:30am
A La Carte Menu (Daily from 2 May): 2:30pm – 6:00pm
Semi-Buffet Lunch (Daily): 12 noon – 2:30pm
Semi-Buffet Dinner (Daily): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea. At Ikea, continue walking to the destination. Journey time is about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to the bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea. At Ikea, continue to walk to the destination. Journey time is about10 minutes. [Map]

Ce Soir Restaurant @ Portsdown Road — Where Childhood Memories Meet Modern Asian Fine Dining

An evening at CE SOIR feels like stepping into a quiet, deeply personal memory - one shaped by heritage, craftsmanship, and restraint. This modern Asian fine-dining experience is refined by Japanese sensibilities yet anchored in nostalgia, drawing on Chef Seth Lai's kampong childhood in Teluk Intan, Malaysia. Memories of gathering eggs, seaside markets, and home-cooked meals unfold gently across the menu, each course reading like a page from his culinary journal.

Tucked away atop a colonial black-and-white bungalow along Portsdown Road, CE SOIR is an intimate destination helmed by Chef Seth Lai, winner of the MICHELIN Guide Young Chef Award 2024. The restaurant offers an 8-course dinner menu priced at $228++ per person, designed to surprise without overwhelming.

Sparking Tea

The Sparkling Tea was an elegant way to begin, remarkably champagne-like, with delicate tea aromatics and a gentle effervescence. Light, fragrant, and not overly sweet, it set a refined tone for the meal ahead.

1st Snack - Obsiblue Prawn, Kinkan, Shiso 3.8/5

2nd Snack – Ankimo, Mandarin, Hazelnut 4.2/5

3rd Snack – Wagyu, Green Mango, Kaffir Lime 4/5

The meal began with three beautifully plated snacks, served together on a platter, each bite offering a distinct contrast in texture and flavour. While all three were enjoyable, the standout for me was the Ankimo. Beneath a delicate orange jelly hid rich monkfish liver, balanced cleverly by mandarin and hazelnut.

The Wagyu snack was another pleasant surprise, where the acidity of green mango and the fragrance of kaffir lime cut through the richness, leaving us wanting more.

Kanpachi 4/5

An elevated sashimi course featuring Kanpachi (Greater Amberjack) paired with crunchy rose apple, finger lime zest, and sesame. A subtle touch of prawn paste was introduced to evoke the familiar flavours of local rojak. It was a thoughtful reinterpretation that is familiar yet refined.

Wintermelon 5/5

This dish earned a rare full score from me. The Wintermelon soup arrived with an intense, mesmerising smoky aroma. Chef Seth shared that the pork belly used in the soup was smoked 8–9 times, 30 minutes each session, before being simmered together with peanuts, octopus and Zuwaigani (snow crab) for 12 hours. The result was deeply layered and comforting, with flavours that lingered long after each sip. Truly unforgettable.

Sawara 4/5

The Sawara (Spanish mackerel) sparked mixed feelings; the texture was unexpectedly delicate, almost poached, despite being grilled. It was a texture I had never experienced with mackerel before.
Interestingly, the highlight of the dish turned out to be the Hakusai (napa cabbage) on the side, grilled and layered with mushroom XO sauce, mussels and topped with fried beancurd skin. A tamarind sauce added a gentle tartness that tied everything together beautifully.

Signature Seaweed Bread 4.5/5

The homemade Signature Seaweed Bread is so good, we asked for seconds. Made with three types of seaweed, glazed with star anise, and finished with a sprinkle of sea salt. The bread was pillowy-soft inside, with a light crust on the outside. Best enjoyed immediately while hot.

Lobster 4.5/5

Served alongside the bread — and rightly so — this Lobster dish encouraged us to mop up every last bit of sauce. The flavour combination was unexpected yet harmonious: Tang Oh, chickpea miso, roasted kelp and yellow wine. It's one of those sauces that's difficult to describe, but impossible to forget.

Magret Duck 3.8/5

By this point, we were already about 70% full. The Magret Duck was the only dish that didn't quite resonate with me. While the duck was tender and well marinated, it leaned slightly gamey for my taste, and the Angelica root sauce lacked a stronger punch.

An optional $38 top-up for Kagoshima A4 Wagyu is available for diners who prefer an alternative.

South African Abalone 5/5

The last savoury course was a showstopper. South African Abalone, slow-cooked for 5 hours before grilling, achieved a beautifully tender texture. It was served alongside a comforting "fried porridge" made with 5 Grains, Sakura Ebi and Kyoto-style cucumbers for crunch. It's more like claypot rice for us, but either way, this is really delicious!

The table-side service of the rice had us salivating even before it was plated. Chef Seth joked that he salivates every time he prepares it too, and we understand why. The charred aroma and flavour were outstanding.

Nashi Pear 3.8/5

Dessert began with a modern interpretation of Cheng Tng. Osmanthus biscuit sat atop a parfait, paired with Nashi Pear, red date ice cream, candied cashew and a calamansi-brandy sauce. The matcha "leaf" added a visual flourish, while the sauce provided a gentle tang.

Black Sesame & Maltose 4/5

Inspired by the Malaysian snack Heong Peah, this Black Sesame & Maltose dessert captured its signature contrast with flaky, crunchy pastry with a sticky maltose centre. The addition of black sesame added depth without overpowering.

Kaya-Misu 4.8/5

We were glad to save this for last. Kaya-Misu featured homemade pale-green kaya and mascarpone, filled into a choux pastry and topped with a cocoa tuile. Chef Seth uses Marsala wine for the tiramisu tradition, which surprisingly paired beautifully with kaya. A comforting yet elegant finale.

CE SOIR is a reservations-only restaurant offering lunch and dinner, with a seasonal menu that changes every 3 to 4 months. The dining room is intimate, and the team is lean, but service is warm, genuine, and thoughtfully paced.

What I truly enjoyed was how fun the experience felt. Each dish became a little guessing game, where you tried to identify the inspiration, memory, or familiar flavour behind it before the story unfolded. The experience is enhanced by a charming jotter booklet, complete with illustrations and written narratives for every course, allowing diners to journey through Chef Seth's memories alongside the meal.

It's rare to find fine dining that feels this engaging and personal without being overwhelming. CE SOIR manages to be refined yet relaxed, thoughtful yet playful. Truly a place where storytelling, flavour and emotion come together beautifully.

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


Ce Soir Restaurant
5B Portsdown Road
Unit 01-03
Singapore 139311
Tel: +65 9177 9993
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Nearest MRT: One-North (CC Line)

Opening Hours:
Wed: 630pm - 11pm
Thu-Sun: 12pm - 3pm, 630pm - 11pm
(Closed on Mon-Tue)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to the bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]

Fiamma @ Capella Singapore - A Celebration of Italian Family Cuisine Rooted In Heritage and Crafted With Passion

Nestled within the lush grounds of Capella Singapore, Fiamma is a heartfelt tribute to the warmth and generosity of Italian cuisine. In this place, the flame's glow brings people together in moments of celebration. The kitchen is helmed by Executive Sous Chef Antonio Corsaro, whose Neapolitan heritage shapes every creation, and the table comes alive with flamboyantly colourful dishes that highlight the natural beauty and freshness of seasonal ingredients. From richly hued sauces to hand-finished plates, his dishes are as pretty to look at as they are delicious to eat.

Bread Basket

For our dinner, we savoured an elaborate, curated selection of dishes from Fiamma's festive menus and seasonal à la carte menu, a showcase of the range of their culinary artistry. We started with the bread basket and two beautifully plated antipasti, each bursting with colour and intricate plating.

Carpaccio di verdure e frutti invernali 4.5/5

The Carpaccio di verdure e frutti invernali was a medley of finely sliced Italian winter fruits and vegetables, accented with the gentle tang and complexity of aged balsamic, the crunch of walnuts and pomegranate seeds, and the aroma of black truffle. The dish is finished with an artistically arranged selection of edible flowers and fresh herbs.

Carpaccio di ricciola marinata 4.2/5

Offering a contrasting expression of freshness, the Carpaccio di ricciola marinata showcases marinated kingfish paired with sweet pumpkin, orange, spaghetti seaweed, tangy oxalis, and savoury bottarga. Also well-presented with many different elements and textures in the dish.

Gnocchi Fegato Grasso e Funghi 4.8/5

Moving on to the primo piatto, typically a starch-based course, we had three outstanding dishes, making it difficult to rank them. After some deliberation, however, both my dining companion and I agreed that our favourite was the Gnocchi Fegato Grasso e Funghi. This deeply indulgent, earthy dish showcases a balance of finesse and comfort. Excellent house-made gnocchi form the foundation, generously coated in a velvety Albufera sauce with mushrooms, cacao and foie gras. A decadent yet balanced dish that does not feel overly heavy.

Risotto Di Barbabietola E Ricci Di Mare 4.5/5

My second favourite primo piatto was the Risotto Di Barbabietola E Ricci Di Mare, visually striking with the risotto rice dyed a rich, jewel-like pink that contrasts beautifully with the orange uni. The rice is al dente with a slight bite, and each spoonful delivers a creamy, sweet-savoury richness from the beetroot combined with the uni.

Tagliatelle Fatte A Mano Allo Scoglio 4.2/5

My dining companion, on the other hand, preferred the Tagliatelle Fatte A Mano Allo Scoglio. This dish will delight seafood lovers, as it is heaped with clams, plump mussels, squid, and a striking red Mazara del Vallo prawn. The pasta is coated in a rich, flavourful seafood sauce that ties together all the ocean-fresh ingredients.

Filetto Di Wagyu Cotto A Legna Alla Rossini 4.8/5

Between the three Secondi Piatti, the most impressive was the Filetto Di Wagyu Cotto A Legna Alla Rossini, a sumptuous Wagyu beef fillet served with a rich sear of foie gras and generous shavings of aromatic black truffle. Finished with a red wine sauce, this dish is the epitome of indulgent fine dining, a very premium special occasion treat.

Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo 4/5

We also had the Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo, charred turbot served with spinach and a Sicilian red prawn. The fish was cooked nicely, but the turbot head reduction sauce was a touch too intense for our taste. Thankfully, the touch of lemon and cream added a refreshing lift to the dish.

Melanzane Alla Parmigiana 4/5

For a vegetable-forward option, the Melanzane alla Parmigiana features tender layers of eggplant, smoky scamorza cheese, and a rich, luscious tomato sauce, baked to perfection. Ideal for vegetarian diners or anyone seeking a lighter, yet satisfying alternative this season.

We were more than stuffed by this point, but still eagerly looking forward to the Dolce course because who doesn't love desserts?

Amarena al Tiramisu 3/5

The Amarena al Tiramisu puts a twist on the classic Italian dessert, with Mascarpone Amarena cream, biscuit, espresso, and Amaretto, a sweet, almond-flavoured Italian liqueur. While it is generous with both espresso and Amaretto, this resulted in a dessert that was a bit too soft and watery, and overly sweet.

Panna Cotta Citrus Saffron 4.8/5

We were, however, a lot more impressed by the Panna Cotta. In fact, this is probably the best Panna Cotta I've eaten so far. It's usually not my go-to dessert due to its often gelatinous texture and bland flavour, but this one surprises with a silky, creamy softness and fragrant vanilla bean. The addition of citrus and fresh fruits keeps it light, lively, and utterly delightful.

Overall, Fiamma presents a celebratory affair this festive season, where authentic flavours, shared moments, and beautifully crafted dishes take centre stage. Coupled with its intimate setting, exclusive location, and friendly service, it offers a memorable experience for life's special occasions.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Fiamma
Capella Singapore
1 The Knolls
Singapore 098297
Tel: +65 6591 5046
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch: 12pm - 230pm
Dinner: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take the Sentosa Express Train to Imbiah Station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you come to a road (slope) to the Capella Hotel. Turn right onto the road and walk up the hill to the destination. Journey time is about 25 mins. [Map]