Hai Tien Lo @ Pan Pacific Singapore - A Top-tier Choice For a Luxurious Lunar New Year Celebration

Hai Tien Lo at Pan Pacific Singapore ushers in the Year of the Snake with a luxurious Chinese New Year feast curated by Chef Ricky. The feast showcases premium ingredients and masterful execution. The festive menu blends traditional flavours with innovative touches, making it a celebratory dining experience perfect for the season.

Fortune Yu Sheng with Classic Whole Abalone, Smoked Salmon and Jelly Fish 4.2/5

The feast began with the customary Lo Hei, featuring the Fortune Yu Sheng with Classic Whole Abalone, Smoked Salmon, and Jellyfish. A vibrant mix of flavours and textures, the combination of fresh seafood, crisp vegetables, and tangy sauce set the stage for an auspicious year ahead.

Double-boiled Buddha Jumps Over the Wall 5/5

A true showstopper, the Double-boiled Buddha Jumps Over the Wall was an absolute delight. Made with premium ingredients such as abalone and matsutake mushrooms, the soup was rich, nourishing, and deeply flavourful. The dish showcases the essence of luxurious Chinese cuisine.

Braised South African Whole Abalone with Truffles and Crispy Sea Cucumber 4.5/5

For another indulgent treat, the Braised South African Whole Abalone with Truffles and Crispy Sea Cucumber delivered in both flavour and texture. The succulent abalone was beautifully braised in a luscious sauce, while the crispy sea cucumber — coated in a delicate batter — added an exciting contrast of textures.

Baked Lobster with Butter, Signature Homemade XO Chilli Sauce 4.8/5

One of the most talked-about dishes of the night was the Baked Lobster with Butter and Signature Homemade XO Chilli Sauce. The rich, umami-packed XO sauce elevated the sweet, juicy lobster meat, which had everyone at the table raving. The butter infusion added a layer of indulgence, making this dish a definite highlight of the meal.

Stewed Inaniwa Udon with Fish Maw, Pan Fried Scallops, Sliced Barbecued Beijing Duck 4.5/5

A unique and unexpected addition to the menu was the Stewed Inaniwa Udon — a departure from the usual rice or noodle dishes found in Chinese restaurants. The silky, delicate udon absorbed the essence of the fish maw, scallops, and barbecued duck, creating a luxurious and well-balanced dish. Though the udon stood well on its own, the addition of premium ingredients elevated the overall experience.

Double-boiled Imperial Swiftlet's Nest with Red Dates and Rock Sugar 4.2/5

Dessert was a nourishing and refined Double-boiled Imperial Swiftlet’s Nest with Red Dates and Rock Sugar. The light, refreshing sweetness made it a perfect ending to the meal, striking a balance between tradition and indulgence.

Gold Ingot Cake coated with Finely-ground Nuts and Shredded Yam 5/5

We also had the Gold Ingot Cake coated with Finely Ground Nuts and Shredded Yam. Though simple in appearance, the nian gao was exceptionally delicious, with the nutty crunch and yam shreds adding layers of texture and flavour, making it surprisingly enjoyable.

Hai Tien Lo’s Chinese New Year menu is an extravagant and well-crafted feast, perfect for celebrating with family and loved ones. Standout dishes include the Double-boiled Buddha Jumps Over the Wall, Baked Lobster with XO Sauce, and Braised South African Abalone. With its meticulous execution and premium ingredients, the restaurant continues to be a top-tier choice for a luxurious Lunar New Year celebration.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Red House Seafood @ Grand Copthorne Waterfront Hotel - CNY 2025 Menus and New Dishes

Celebrate this Lunar New Year at Red House Seafood at Grand Copthorne Waterfront Hotel Singapore with their specially curated CNY Set Menus and exciting new dishes.

Prosperity Abalone and Coral Seaweed Yu Sheng 4/5

The Prosperity Abalone and Coral Seaweed Yu Sheng is a perennial favourite among regulars. It is loved for its unique crunch, which comes from the addition of coral seaweed, adding a refreshing twist to this classic dish.

Jackfruit Salad 5/5

To start, we indulged in a delightful array of new side dishes. The Jackfruit Salad stood out with its vibrant citrusy flavours, beautifully balanced by the tangy Buah Kedongdong Sauce.

Salted Egg Tempeh 4/5

Crispy Baby Squid 4/5

Both the Salted Egg Tempeh and Crispy Baby Squid offered savoury, addictive bites.

Grilled Marinated Squid 4/5

Meanwhile, the Grilled Marinated Squid impressed with its tender texture and subtle smokiness from the grill that elevated its flavour.

Steamed Giant Grouper Tail with Bentong Ginger 4.5/5

A signature highlight is the Steamed Giant Grouper Tail with Bentong Ginger, a speciality of Red House Seafood. The restaurant uniquely offers different cuts of the giant grouper, akin to steak cuts. This particular dish featured tender, firm meat with a gelatinous skin. The bentong ginger, known for its extra punchy aroma, beautifully complemented the robust flavours of the fish.

Lemongrass and Jasmine Tea Smoked Chicken 5/5

Another standout was the Lemongrass and Jasmine Tea Smoked Chicken. The meat was tender, offering a flavour profile reminiscent of sweet soy sauce chicken but elevated by the subtle, aromatic notes of lemongrass and jasmine.

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower 4/5

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower was more aesthetically pleasing than usual. The use of Yellow and Purple Cauliflower added a pop of colour to the dish. The sauce had a savoury depth of flavour that aptly complemented the braised sea cucumber.

Glutinous Rice Chicken Roll with Quinoa and Wax Meat 4.5/5

The Glutinous Rice Chicken Roll with Quinoa and Wax Meat showcased the culinary team's expertise. The chicken was skillfully processed into a paste to encase a flavourful mixture of glutinous rice, quinoa, and wax meat, then shaped into an elegant roulade with the chicken's skin. The incorporation of quinoa lightened the dish while making it more nutritious, a thoughtful twist on the traditional version.

Signature Chilli Crab 4.5/5

No visit would be complete without the Signature Chilli Crab, served with adorable crab-shaped mantou. The sauce struck the perfect balance of sweet and mildly spicy flavours, while the mantou was golden crisp on the outside and fluffy on the inside — ideal for soaking up every last bit of the sauce.

Crispy Bubur Cha Cha 4.5/5

Purple Glutinous Rice Cake 4.5/5

For desserts, the Crispy Bubur Cha Cha offered a creative and delightful spin on the traditional dish. The crispy sweet potato strips provided an enjoyable crunch, complementing the soft sweet potato cubes and the creamy yam coconut base. The Purple Glutinous Rice Cake was another highlight, offering a healthier and aromatic take on traditional Nian Gao. The earthy flavour of the purple glutinous rice and the fragrant shredded coconut boosted an additional texture and aroma to the festive treat.

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


Red House Seafood
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Level 2
Singapore 169663
Tel: +65 67357666
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Nearest MRT:

Opening Hours:
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to destination. Journey time about 5 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Celebrates Year of The Snake With a Variety of Festive Set Menus

Chūka Szechwan Ryori specialist Shisen Hanten by Chen Kentaro celebrates the upcoming Chinese New Year with a variety of festive set menus, à la carte offerings, as well as festive goodies available for takeaway.

The renovated space is stunning, with a high ceiling and well-curated art pieces throughout. Befitting its Michelin-starred status, the service here is attentive, gracious and thoughtful, capturing the essence of omotenashi, the quintessentially Japanese spirit of hospitality.

The Abundance Set Menu ($208++ per guest) is an elegant 8-course experience designed to delight the senses. Other festive set menus, ranging from $168++ to $388++ per guest, are also available for dine-in from 12 January to 12 February 2025.

Abalone and Madai Yu Sheng 4.5/5

The evening commenced with an Abalone and Madai Yu Sheng presented to the table. This festive favourite features tender slices of abalone and Japanese Madai (Sea Bream). It is accompanied by a vibrant mix of shredded carrots, green and white radishes, pickled ginger, and cucumbers, and the dish is finished with a calamansi plum sauce, sesame oil, and a sprinkling of crushed peanuts. We tossed it well and high for good luck and enjoyed this refreshing start to the meal.

Crab Roe Foie Gras Chawanmushi with Bird’s Nest 5/5

Next came a dish of Crab Roe Foie Gras Chawanmushi with Bird's Nest, served in its own warmer. This dish was silky and rich, using carefully hand-picked crab that lent it a delicate sweetness. Each spoonful was warm and totally luxurious, especially with the added indulgence of Bird's Nest on top.

Stir-Fried Prawns with Basil Sauce 4.5/5

Our next dish was Stir-Fried Prawns with Basil Sauce. It featured a plump, juicy prawn coated in a fragrant, aromatic basil sauce. The prawn was slightly crisp and very fresh, with firm yet tender flesh. Eaten with the basil sauce, it was simply delicious!

Steamed Seasonal Fish Fillet with Pickled Peppers 4.2/5

Following the prawn was the Steamed Seasonal Fish Fillet with Pickled Peppers. We were presented with Kinmedai, prized for its sweet, clean taste and firm texture, which is a bit richer than other white fish. It was served with pickled peppers and topped with a chilli blend for a subtle kick of spice. While the sauce was excellent, I found the fish itself to be slightly overcooked.

Wok Fried Hokkaido Shirobuta Pork with XO Sauce 4.2/5

The Wok-Fried Hokkaido Shirobuta Pork with XO Sauce was served with a medley of vegetables, such as asparagus, peppers, and mushrooms. Shirobuta is known for its fine, even marbling in the meat, which gives it a juicy, melty mouthfeel. The tasty XO Sauce also enhanced the overall flavour of the pork.

Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce 4.8/5

I really enjoyed the Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce, which had very comforting flavours. The abalone had a smooth, delicate texture that wasn't rubbery or tough and absorbed the delicious sauce it was sitting in. I also liked that they cooked it with some crisp lettuce for a slight crunch. The sauce was so good. I would have loved to eat it with white rice or stewed noodles if I had not already been so full!

Wok-fried Glutinous Rice with Chinese Sausages topped with Crispy Sakura Shrimps 4.5/5

Despite being so full, I couldn't resist trying the Wok-fried Glutinous Rice with Chinese Sausages, topped with Crispy Sakura Shrimps. The rice was fragrant and aromatic, infused with the rich flavour of the Chinese sausages. The rice was nice and sticky, with a slightly chewy texture.

Double-boiled Hashima with Dried Longan and Crispy Duo-flavour Nian Gao Roll 4/5

For dessert, we were treated to a bowl of Double-boiled Hashima with Dried Longan, as well as a Crispy Duo-flavour Nian Gao Roll. The Hashima, with its soft, gelatinous texture, is believed to be rich in collagen, offering both beauty and health benefits. Cooked with longan and dates, it was light and subtly sweet.

However, my personal preference was the crispy Nian Gao roll, wrapped in spring roll skin. In addition to the traditional nian gao, it also featured a pandan-flavoured version, adding an interesting twist to the roll.

As my dining companion doesn't eat Hashima, the staff kindly offered her a bowl of mango sago instead, which was a tangy and very refreshing end to her meal.

Overall, dining at Shisen Hanten is a real treat and a memorable experience from start to finish. With its refined cuisine, sophisticated ambience and impeccable service, it's definitely the kind of place to bring someone you'd like to impress. Wine and tea pairings are also available to complement your dining experience.

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.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Siong Tong Gai @ 313 Somerset - CNY Super Value Set

Siong Tong Gai, a seafood restaurant celebrated for its fresh steamed fish in superior broth, has opened its first Singapore outlet at 313@Somerset. Originally founded in Malaysia in 2008, Siong Tong Gai brings its signature flavours and dishes to local diners just in time for the Chinese New Year, offering a Super Value Chinese New Year Set Menu designed to bring festive cheer.

Prosperity Lao Sang with Jellyfish 3.5/5

Sea Bass Steamed Fish 4.2/5

The set began with a Prosperity Lao Sang with Jellyfish ($38.80), which whetted our appetites with its delightful textural play and refreshing flavours. Following this is the restaurant's signature Sea Bass Steamed Fish, featuring a perfectly moist and flaky fish enhanced by a garlicky broth that amplifies its natural sweetness.

Signature Braised Crab with Cucumber 4/5

Siong Tong Gai introduces diners in Singapore to the top 8 KL zichar crab flavours, a highlight of their menu. Among these, we tried the Signature Braised Crab with Cucumber ($63.80), a unique offering not commonly seen locally. The dish features a light and savoury broth accented by dried shrimps, enhancing the fresh crab's sweetness.

Salted Egg Yolk Prawns 3.5/5

The top 8 KL zichar flavours can also be applied to other seafood options such as fish, prawns, clams, and squid (sotong). For our prawn dish, we chose the Salted Egg Yolk Prawns. While the prawns were slightly dry, the salted egg yolk coating was flavourful and not overly rich, striking a balanced taste.

Three Treasure Vegetables 3.5/5

Sweet & Sour Pork 3/5

From the à la carte menu, we also tried the Sweet & Sour Pork and Three Treasure Vegetables. The pork offered a crisp texture with a delectable glaze, though a slightly meatier bite would have been preferred. The vegetables featured stir-fried pea shoots paired with shimeji mushrooms, all elevated by a sprinkle of fried garlic bits. While the dish was well-executed, a touch more wok hei could have further enhanced its depth of flavour.

From 21 January to 12 February, enjoy the Siong Tong Gai CNY Super Value Set consisting of Fish, Prawn (choice of flavour) and Crabs (choice of flavour) + 4 bowls of rice and 4 cups of Chinese tea ($198++ UP $242.40). Not available on CNY Eve

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


Siong Tong Gai
313@somerset
313 Orchard Road
#B3-02/03/04/05/06
Singapore 238895
Tel: +65 69081393
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 10pm

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

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Ushering in Lunar New Year with Festive Elegance

Li Bai Cantonese Restaurant at Sheraton Towers Singapore welcomes the Lunar New Year with an opulent lineup of festive dishes and reunion feasts, available from 1 January to 12 February 2023. Known for its refined Cantonese cuisine, Li Bai’s offerings this year are both traditional and creative, featuring premium ingredients presented with flair.

Crispy Eel, Australian Lobster and Hamachi Yusheng 4/5

Li Bai kicks off the celebration with a visually stunning Crispy Eel, Australian Lobster, and Hamachi Yu Sheng. Designed like a vibrant garden with an intricate snake motif in the centre, this dish pays homage to the Year of the Snake. The medley of crispy eel, succulent lobster, and fresh hamachi adds both texture and flavour, while the festive toss promises a year of abundance and prosperity.

Sauteed Bird's Nest with Crab Roe 4.2/5

The Sauteed Bird's Nest with Crab Roe is a winner for a nourishing and comforting start. The crab roe infuses the dish with a burst of umami, enriching the already delicate flavours of the bird's nest. This soup strikes a fine balance between indulgence and subtlety, making it a highlight for those who love refined Cantonese soups.

Steamed Alaskan King Crab with Egg White 4.5/5

A standout dish, the Steamed Alaskan King Crab with Egg White, combines the meaty Alaskan King Crab's sweetness with the steamed egg white's silkiness. Enhanced with a drizzle of superior soya sauce, this dish is luxurious yet comforting, showcasing Li Bai's ability to highlight the natural flavours of premium ingredients.

Braised 27-head South African Dried Abalone with Dried Oyster 4.5/5

The Braised 27-Head South African Dried Abalone with Dried Oyster is a true delicacy. The abalone is perfectly braised to tender perfection, paired with a flavourful sauce and complemented by the richness of dried oysters. The addition of greens adds a touch of freshness to balance the dish's richness. It is an excellent choice for those seeking a taste of indulgence this festive season.

Grilled Eel Claypot Rice with Chinese Sausage and Dried Shrimp 4.2/5

Paying tribute to the Year of the Snake, Li Bai presents Grilled Eel Claypot Rice. The eel's snake-like appearance makes it a symbolic addition to the menu. The eel is grilled to perfection over fluffy, fragrant rice and enhanced with savoury Chinese sausage and dried shrimp flavours. The crispy edges of the claypot rice add a delightful textural contrast, making this dish a comforting favourite.

Double-boiled Snow Fungus, Dried Apricot and Basil Seed 4.2/5

Refreshing and light, the Double-Boiled Snow Fungus with Dried Apricot and Basil Seed is an ideal dessert to cleanse the palate after a rich meal. The dried apricot's fruity sweetness complements the delicate snow fungus, while the basil seeds add a unique texture.

Nian Gao, Water Chestnut Cake 4/5

Rounding off the meal, the Nian Gao and Water Chestnut Cake are delightful treats. The Nian Gao is chewy and subtly sweet, symbolising progress and growth, while the Water Chestnut Cake is light and refreshing, providing a satisfying conclusion to the festive feast.

Li Bai Cantonese Restaurant delivers a stellar Lunar New Year dining experience with its thoughtfully curated menu of traditional and innovative dishes. Highlights like the Steamed Alaskan King Crab, Braised 27-Head South African Dried Abalone, and Grilled Eel Claypot Rice showcase the restaurant's finesse in elevating classic Cantonese flavours. Whether dining in or celebrating with takeaway, Li Bai is an excellent choice for ushering in a prosperous Year of the Snake.

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]