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.

Ya Ge (雅阁) Welcomes the Year of the Horse with “Prosperity in Full Bloom” – A Refined Chinese New Year 2026 Celebration

Ushering in Chinese New Year 2026 with quiet confidence and understated luxury, Ya Ge (雅阁) at Orchid Hotel Singapore presents Prosperity in Full Bloom, a thoughtfully curated festive showcase that honours tradition, craftsmanship and auspicious flavours. Available for both dine-in and takeaway from 1 January to 3 March 2026, the offering spans six meticulously designed set menus, à la carte highlights, and an extensive range of festive takeaway delicacies, making it equally suited to intimate family gatherings or grand reunion feasts.

Prosperity Yu Sheng with Yellowtail and Crispy Eel 4.2/5

The celebratory journey begins, as tradition dictates, with the Prosperity Yu Sheng with Yellowtail and Crispy Eel. Visually vibrant and texturally engaging, the platter layers silky yellowtail sashimi with crisp eel and dried shredded codfish over a bed of freshly shredded vegetables, nuts and seeds. What truly elevates the toss is Chef’s house-made citrus dressing — freshly squeezed orange and lemon juice gently reduced for intensity. Bright, aromatic and refreshing, it sets an uplifting tone of abundance and good fortune.

Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum 4/5

A clear standout among the festive offerings is the Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum. Slow-simmered old hen forms a deep, full-bodied broth that cradles prized fish maw and Asian moon scallop, perfumed with Huangshan wild tribute chrysanthemum. Silken in texture and deeply restorative, this soup speaks of patience, tradition and indulgent well-being. It is a luxurious expression of festive nourishment.

Steamed Yellow Croaker in Chicken Broth with Fennel 4.2/5

Seafood lovers will appreciate the finesse of the Steamed Yellow Croaker in Chicken Broth with Fennel. Marinated for hours with fennel, thyme, rosemary and bay leaf, the fish is gently steamed in a rich chicken broth, resulting in flesh that is delicate yet flavourful. Clean, subtly aromatic and elegantly restrained, the dish showcases Ya Ge’s precision-driven approach to classic Cantonese techniques.

Stir-fried Australian Lobster with Glutinous Rice Wine Sauce 4.2/5

For a bolder expression, the Stir-fried Australian Lobster with Glutinous Rice Wine Sauce delivers festive indulgence with restraint. Inspired by Beijing-style stir-fry traditions, fermented glutinous rice wine and Pi Xian broad bean paste lend warmth and complexity, enhancing rather than overpowering the lobster’s natural sweetness. The flavours are layered and fragrant, making this a celebratory centrepiece worthy of the occasion.

Deep-fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad 4.5/5

Texture and crunch come into play with the Deep-fried Deshelled Prawn, coated with Fish Floss and Shrimp Roe, and served with a Shrimp Roe Salad. Golden and crisp, the prawns are tossed in a savoury-sweet house dressing enriched with shrimp roe and fish floss, offering immediate satisfaction and an addictive interplay of flavours.

Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom 4/5

Vegetarian offerings are no afterthought here. The Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom wrapped in Lotus Leaf is quietly luxurious. A medley of premium ingredients — from ginkgo nuts and lotus seeds to macadamia nuts, white fungus and bamboo shoots — is gently wrapped in lotus leaf and steamed, releasing a delicate fragrance when unveiled at the table. It is elegant, nourishing and deeply comforting.

Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat 4/5

Anchoring the feast is the Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat. Fragrant jasmine rice and sticky glutinous grains absorb the savoury richness of Chinese sausage and waxed meat, offering familiar comfort and balance, a gentle reminder that prosperity is best shared.

Chilled Red Ruby with Jackfruit and Corn, Mandarin Orange Mochi 4/5

Desserts provide a refreshing close, from the Chilled Red Ruby with Jackfruit and Corn to Mandarin Orange Mochi filled with custard and mandarin pulp, ending the meal on a light, sweet-tart note.

Nian Gao with Gula Melaka and Sweet Potato

Prosperity Lion Nian Gao

Steamed Radish Cake with Conpoy and Chinese Sausage

Beyond the dining room, Ya Ge extends the festivities with an impressive lineup of takeaway and gifting options. Highlights include the generously layered Ya Ge Prosperity Pen Cai, Prosperity Yu Sheng in two sizes, roasted boneless suckling pig, dry-aged Irish duck, premium roast platters and handcrafted radish cake. New festive additions such as Prosperity Lion Nian Gao, Duo Happiness Nian Gao with Gula Melaka and Sweet Potato, Ya Ge Ingot Nian Gao with Dried Longan, and a delicately balanced Red Bean Pudding add variety to the offerings. Curated takeaway reunion sets make hosting effortless, with 15% savings on pre-orders, ideal for early planners and corporate gifting.

Ya Ge Ingot Nian Gao with Dried Longan

Ya Ge’s Chinese New Year menu will be available for dine-in from 1 January to 3 March 2026, 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 at the restaurant. Guests can enjoy a 15% discount on pre-orders. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to https://www.orchidhotel.com.sg/offers/yage-2026-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 the Orchid Hotel. Journey time is about 3 minutes. [Map]

Crystal Jade Group Presents An Exquisite Lunar New Year Collection To Usher In The Year of The Horse

Crystal Jade Group ushers in the Year of the Horse with a refined and thoughtfully curated Lunar New Year collection that celebrates abundance, elegance, and the spirited vitality of the festive season. Spanning its well-loved fine-dining and casual dining concepts, the extensive line-up of celebratory set menus and premium festive delicacies is crafted to honour time-honoured traditions while embracing contemporary culinary finesse.

Led by Group Executive Chef Martin Foo, this year's Lunar New Year showcase spotlights premium ingredients, masterful cooking techniques, and signature presentations that reflect Crystal Jade's unwavering commitment to excellence. From auspicious Yu Sheng to nourishing soups, indulgent seafood highlights, and delicate festive desserts, the collection is thoughtfully designed for reunion gatherings, corporate celebrations, and intimate family feasts.

Premium Prosperity Yu Sheng with South African Abalone, Aburi Australian Scallop & Braised Cuttlefish ($129/$198). A festive essential elevated with premium ingredients, the Premium Prosperity Yu Sheng is refreshingly light and well-balanced on the palate. Pristine aburi Australian scallops are lightly torched for smokiness, while meaty South African abalone and Teochew-style braised cuttlefish symbolise prosperity and abundance.

Premium Prosperity Yu Sheng with South African Abalone, Aburi Australian Scallop & Braised Cuttlefish 4.5/5

The vibrant medley of fresh and home-pickled ingredients adds layers of texture and flavour — juicy pomelo segments and jewel-like dragon fruit cubes lend sweetness, while preserved ginger and orange peel provide an aromatic lift. Crunch comes from jellyfish 'head', homemade candied walnuts, shredded carrots, and mesclun leaves, all crowned with a generous mound of crispy deep-fried yam strips. The ensemble is brought together with a piquant roselle and yuzu-based dressing that adds a refreshing tang. Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for dine-in and takeaway.

Double-boiled Pork Ribs Broth with New Zealand Fish Maw and 'Stone Olive' 4.5/5

Double-boiled Pork Ribs Broth with New Zealand Fish Maw and 'Stone Olive' ($42/pax). Comforting yet luxurious, this deeply nourishing double-boiled broth features tender pork ribs, premium New Zealand fish maw, and the rare 'stone olive' — an ingredient that brings a subtle bittersweet complexity to the soup. The fish maw is impressively generous, offering a firm yet delightfully bouncy texture that soaks up the rich, slow-simmered essence of the broth. A soothing and restorative choice for festive indulgence. Available at Crystal Jade Golden Palace.

Steamed Western Australian Lobster with 20-Year Aged Huadiao, Egg White and Bonito Flake 4.2/5

Steamed Western Australian Lobster with 20-Year Aged Huadiao, Egg White and Bonito Flake ($30/100g). Showcasing pristine Western Australian lobster, this elegant dish is steamed atop a cloud of silken egg white, allowing the lobster's natural sweetness to shine. The addition of 20-year-aged Huadiao wine lends aromatic depth, while bonito flakes add a gentle umami lift. Delicate yet indulgent, it is a highlight for seafood lovers. Available at Crystal Jade Palace.

Braised Yellow Croaker with Crispy Dumpling in Red Wine Sauce 4.2/5

Braised Yellow Croaker with Crispy Dumpling in Red Wine Sauce ($58.80 for 600g). Delicate yellow croaker is braised in a glossy red wine sauce, resulting in tender flesh infused with rich, savoury notes. Served alongside house-made deep-fried wantons, the dish strikes a pleasing contrast between softness and crunch, making it a comforting yet celebratory addition to the festive spread. Available at Crystal Jade La Mian Xiao Long Bao.

Roasted French Spring Chicken with Truffle and Wild Mushroom 4.5/5

Roasted French Spring Chicken with Truffle and Wild Mushroom ($45 Whole Chicken). A classic done right, the roasted French Spring Chicken is tender and juicy, perfumed with the luxurious aroma of truffle and earthy wild mushrooms. Indulgent yet straightforward, this dish delivers comforting flavours elevated with a touch of finesse. Available at Crystal Jade Palace.

Wuchang Organic Glutinous Rice with Twin Prawns and Chinese Preserved Meats 4.2/5

Wuchang Organic Glutinous Rice with Twin Prawns and Chinese Preserved Meats ($48). Highly prized for its floral fragrance and pleasantly chewy texture, Wuchang organic glutinous rice from Heilongjiang is paired with tiger prawns, sakura ebi, and an assortment of Chinese preserved meats. The result is a fragrant, umami-rich dish that symbolises abundance and togetherness — a festive staple done with premium touches. Available at Crystal Jade Golden Palace.

Osmanthus Jasmine Jelly with Mango Passion Fruit Sorbet 4/5

Osmanthus Jasmine Jelly with Mango Passion Fruit Sorbet ($11.80/pax). A light and refreshing finale, the osmanthus jasmine jelly is delicately floral and gently sweet, paired with a vibrant mango and passion fruit sorbet that adds a tangy, tropical lift. Clean and palate-refreshing, it rounds off the meal beautifully. Available at Crystal Jade Pavilion.

Golden Pumpkin Prosperity Glutinous Rice Nian Gao 4.2/5

Golden Pumpkin Prosperity Glutinous Rice Nian Gao ($12.80 for 6pc). A beautifully composed festive treat, this traditional glutinous rice cake is sandwiched between layers of sweet golden pumpkin, offering a soft, chewy texture with gentle natural sweetness. Available at Crystal Jade Golden Palace.

Pistachio Coconut Water Chestnut Cake 4.5/5

Pistachio Coconut Water Chestnut Cake. A visually pleasing, tiered kueh featuring coconut and pistachio flavours studded with crunchy water chestnut bits. Enjoy it chilled for a refreshing bite, or pan-fry until the edges turn lightly golden for added aroma. Available as part of the festive takeaway selection.

Prosperity Pumpkin Yuan Bao 4.2/5

Prosperity Pumpkin Yuan Bao ($9.90 for 3pc). Shaped like traditional gold ingots, these auspicious handmade sweet treats are crafted from pumpkin puree and symbolise wealth and good fortune for the year ahead. Available at Crystal Jade Hong Kong Kitchen.

Lunar New Year dining will be available from 26 January to 3 March 2026 at participating Crystal Jade restaurants, featuring bespoke set menus for groups of two to ten. Festive takeaway specialities may be pre-ordered online at store.crystaljade.com and at individual outlets from 8 December 2025, with collection and delivery options available from 26 January to 3 March 2026.

Celebrate the Year of the Horse with Crystal Jade's thoughtfully crafted Lunar New Year offerings, where tradition meets refined culinary artistry.


Note: This is an invited tasting.

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Welcomes Year of the Horse with Luxurious Lunar New Year Offerings

Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.

Prosperity Madai Yu Sheng 3.5/5

We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.

Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5

The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.

Crispy Roasted Sakura Chicken 4.5/5

A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.

Whole Deep-fried Marble Goby 5/5

Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.

Braised South African 4-head Abalone 4/5

The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.

Wok-fried Glutinous Rice with Foie Gras 3/5

From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.

Dessert 4/5

Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.

Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing

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. 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 the destination. Journey time is about 5 minutes. [Map]

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]