Enjoy a sumptuous feast at Marriott prepared by master chefs from Wan Hao Chinese Restaurant. Starting from $88++ per person, some of the dishes include Salmon & Ikan Parang Yusheng, Braised Chef’s Specialty Superior Shark’s Fin, Wan Hao’s signature Crispy Roast Chicken and more. Also indulge in their 2010 Prosperity Yu Sheng from 28 January to 28 February which encompasses Lobster, Abalone and Tuna with Crispy Silver Fish, Cod Fillet and Tobbiko.
For more information and reservations please call 6831 4615. 

Usher in the year of the Tiger with reunion buffets at Rendezvous. Prices start from $39.90 onwards for lunch and $45.90 onwards for dinner. Diners who come in groups of 8 and more will be entitled to a bottle of red wine. 
For more information please call 6335 1771/7.

Welcome the year of the Tiger with Chiharu’s take-away “Lo Hei” Yusheng; a modern interpretation of the Singapore invention by the four heavenly chefs, served with three different types of sashimi and homemade spiced sauce.
For more information please call 6769 1929 or email info@chiharu.com.sg.

Revamped Café Vic at Carlton Hotel will delight you with their Chinese New Year Buffet which encompasses unlimited servings seafood such as fresh oysters, sashimi, suckling pig, teo chew cold crabs, peking duck, herbal prawns and more. Starting from $38 to $68 for adults and $28 to $38 for children, each table receives a complimentary yu sheng too.
For more information and reservations please call 6311 8195 or email cafevic@carltonhotel.sg.

Enjoy Chinese New Year away from the hustle and bustle with Yu sheng air flown fresh from Kuriya Japanese Fresh Fish Market. Toss to prosperity and health from the comfort of your own home, this will surely satisfy discerning palates. Priced at $38.80, it is available at Great World and Jurong Point outlets.
For more information please call 6836 4910 (Great World City), or 6791 7553 (Jurong Point).

The Cookie Museum has over 300 cookie flavours for your selection. This Chinese New Year choose from new cookie delights from their Taste of Prosperity selection such as Ong Lai (pineapple and macademia nuts), Royal Osmanthus ( osmanthus and lotus seeds), Princess Yuzu (pomelo and macademia nuts), Fat & Famous (pineapple, strawberry and almond flakes), Golden Prosperity (Unagi, seaweed, teriyaki and abalone macademia nuts) and Lychee Blossoms (lychee, orange and lotus seeds).
For more information please call 6333 1965, or visit the outlet Esplanade Mall, 8 Raffles Avenue, #01-02/04.

Enjoy a buffet hotpot dinner in the year of the Tiger with M Hotel’s Eight Treasure Broth and an enticing spread of traditional delights. Consisting of “herbalicious” concoctions coupled with Chinese New Year delights, don’t miss their buffets which ranges from $48.80 to $68.80 for adults and $26 to $42 for children between 5 to 12 years old.
For reservations please call 6500 6116.

Local confectionery chain, Polar Puffs & Cakes is introducing its newest prosperity floss roll for CNY this season. The new floss roll combines Polar’s soft Swiss rolls coated with savoury halal chicken floss. The prosperity floss roll is available for S$2.20 each till 13 February 2010 at any of the Polar Puff & Cakes and Polar High Street Café 1926 outlets.

For more information, please call (65) 6269 5877 or visit www.polarpuffs-cakes.com.

During the month of February, Chef Ooi Soon Lok of Cassia has specially designed two CNY menus including specialties such as prosperity Norwegian salmon “loh hei” tossed salad, braised golden coin shark’s fin soup with four treasure and lemongrass fried “mee suah”, roasted duck sweet basil leaf for S$138 onwards or S$168 per person.

For reservations, please call (65) 6591 5045.

On the festive menu, enjoy pot luck soup, a traditional concoction of pork, dried oysters and sea moss. Wok-fried Boston lobster is also served with egg white and honey beans along with grilled garoupa on braised baccalao with potatoes and sweet onions. You can also indulge on slow-roasted duckling served with caramelised turnips and baby onions and oven-roasted prime rib with salsa verde, baby carrots and golden beetroots at Sevva this CNY.

For reservations, please call (852) 2537 1388 or email reservations@sevva.hk.

Carousel has whipped up an unconventional and delightful yu sheng to usher in the year of the tiger. The Japanese yu sheng , prepared with mekajiki (swordfish) and salmon are accompanied with ingredients like tatami iwashi (processed baby sardines), ikura (salmon roe), itokichiri (bonito fish flakes), kawa ebi (deep-fried baby shrimps) and tonsaga seaweed. A specially concocted goma miso (sesame miso) sauce has also been made to complete the yu sheng. This Japanese yu sheng is available at S$60 for a small portion and S$90 for a large portion.

For reservations, please call (65) 6589 7788 or gourmet@royalplaza.com.sg.

Kick start the year of the tiger with a series of delicacies from Orchard Hotel this season. Award-winning Hua Ting Restaurant is offering festive dishes such as sautéed sea whelk with cream milk and seasonal greens, piglet’s trotter and wok-fried glutinous rice with Chinese sausages and more. Orchard Café also presents a lavish choice of CNY delights such as traditional fatt choy with dried oysters, braised duck with sea cucumber, chilli crab, prawn noodle soup and braised shark’s fin soup along with a buffet spread that is served from 13 to 18 February 2010.

For reservations at Hua Ting Restaurant, please call (65) 6739 6666.
For reservations at Orchard Café, please call (65) 6739 6565.

From 15 January to 28 February 2010, two-Michelin-starred Shang Palace will be presenting auspicious reunion and spring set dinner menus, specially created by Executive Chinese Chef Ip Chi-cheung. The set menus feature ingredients like roast whole suckling pig, braised dried oyster and whole conpoy with sea moss, sautéed scallops, sautéed fresh king prawn, braised supreme tiger shark’s fin soup with crab roe and crab meat and more. At Angelini, guests can enjoy a lobster lunch with free-flowing Moët et Chandon Rosé Impérial on 14 February 2010.

For reservations to Shang Palace, please call (852) 2733 8754.
For reservations to Angelini, please call (852) 2733 8750.

This CNY indulge in a prosperous and auspicious dining feast at Peach Garden. Choose from CNY menus including dishes like prosperity salmon yu sheng, Peach Garden “pen cai” which consists of braised abalone with fish maw, sea cucumber, conpoy, duck web, streaky pork, dried oyster, tientsin cabbage, mushroom and “fa cai” to deep-fried fillet of sea perch with golden garlic. You can also enjoy their two varieties of CNY take-away packages each priced at S$468 and S$528 accordingly.

For reservations at Peach Garden@Novena Gardens, please call (65) 6254 3383; Peach Garden@Thomson Plaza, please call (65) 6451 3233; Peach Garden@33 at The Executives’ Club, please call (65) 6535 7833; Peach Garden@Orchid County Club, please call (65) 6759 3833.

Bubba Gump on The Peak is celebrating the Chinese Lunar New Year (CNY) by offering a special afternoon tea set which will be served between 2 to 6pm from 14 to 16 February 2010. The afternoon tea set offers a choice of two savoury snacks, a dessert platter of chocolate chip cookie sundae, buttered cake with ice cream and fresh strawberries and more along with a choice of two drinks like speckled lemonade, mango sparkler among other refreshing beverages.

For reservations, please call (852) 2849 2867 or 2849 6650.

Welcome the year of the tiger with wonderful food at Jiang-Nan Chun. From 25 January to 12 February 2010, enjoy the prosperity box of four pastry varieties with delicious fillings like gold coin with water chestnut and sweet corn, gold ingot with pineapple, rose-flavoured lotus paste and fortune pastry with black sesame priced at S$38. Also enjoy a big bowl of peng cai filled with exotic fillings like premium black mushrooms, braised abalone, sea cucumber, roast pork and duck and prawns, all cooked together in a clay pot priced at S$328 onwards and serves up to six people.

For reservations, please call (65) 6831 7220.

Discover Kolkata-style Indian Chinese cuisine at Heritage – The North Indian Cuisine. Enjoy a delicious showcase of Indian Chinese dishes like gobhi or chicken manchurian, paneer sautéed with green peppers and onions with soya sauce and more. The culinary team at Heritage will be preparing dishes from the 18th century India and feature the use of Indian herbs and spices in popular Chinese recipes like hot and sour soup and chow min or even chilli pepper prawns. This unique menu will be available from 15 to 28 February 2010.

For reservations, please (65) 6875 0433 or (65) 6875 0434.

Welcome the new year with delicious feasts and dig into a lunch buffet at Spices Café and a Peranakan yu sheng specially created by Baba Jolly Wee. For all festive meals, salmon and ikan parang yu sheng are offered at special prices. From 8 to 12 February 2010, feast in a pre-Chinese New Year at Spices Café for daily lunches and dinners with local delicacies like tauhu goreng, drunken chicken, prawn noodle soup, sayur nangka masak lemak and more. On 14 February 2010, bring your family down for a sumptuous lunch at both Spices Café and the Concorde Ballroom and enjoy dishes like roasted duck and rock melon, caramelised mandarin orange salad, assorted sushi and sashimi, crispy soft shell crab on mango and pineapple salsa among other delicious choices!

For reservations, please call (65) 6739 8370 or email to spices.chs@concorde.net.  

Min Jiang and Min Jiang at One-North will be presenting new takeaway festive delights like golden prosperity treasures bag priced at S$168 for six people or claypot reunion rice priced at S$60 for four to six people and S$98 for eight to ten people among other dishes. Five varieties of yu sheng such as ikan parang, salmon, abalone, ikan parang with salmon as well as a vegetarian set are available for dine-in or takeaway. Prosperity set menus are also available for your feasting at Min Jiang and Min Jiang at One-North.

For reservations at Min Jiang, please call (65) 6730 1704 or at Min Jiang at One-North, please call (65) 6774 0122.

From 13 to 28 February 2010, enjoy Chef Luca Pezzera’s and Chef Dean Fisher’s special eight Chinois-inspired dishes for your gastronomic pleasure this CNY season! A tribute to the traditional Chinese festive dishes, District 10 has created an array of dishes like their eight treasure platter which consists of freshly shucked New Zealand oysters, tangy mini octopus, jellyfish, barbequed pork coins, Taiwan sausage, spring rolls, marinated clams and pork floss flat bread among others! Want to try something a little different from the traditional peking duck, then try their French/Chinese-inspired roast duck in plum and orange sauce.

For reservations, please call (65) 6738 4788 or email to contact@district10.com.sg.

Celebrate CNY with classic Cantonese menus from S$78 per person and indulge in traditional favourites like steamed rice with preserved meats and a golden harvest yu sheng which is a wonderful combination of toro, shark’s fin, swiftlet’s nest, west Australian abalone, hokkigai (Japanese surf clam), a live lobster, Norwegian salmon and silver anchovies. You can also feast to your heart’s content at the Global Kitchen with a lunch or dinner buffet with tempting Asian and Western mains and oriental desserts from 12 to 24 February priced at S$58 for lunch and S$68 for dinner buffet.

For reservations or enquiries, please call (65) 6826 8240.

Swissôtel Merchant Court will be dishing out delicacies like Teochew style steamed whole garoupa, braised dried oyster with fatt choy and black moss, peking duck pancakes and stir fried cereal prawns for CNY this year! Do not miss out on their signature Peranakan cuisine like poached snapper fillet in lemongrass assam broth and eggplant tempra and more. From 12 to 28 February 2010, Swissôtel Merchant Court is also offering three different types of good old yu sheng that is accompanied by different types of tantalising ingredients.

For enquiries or reservations, please call (65) 6239 1848 or email emc.reservations@swissotel.com.

Master Chef Sebastian Goh is gearing up to welcome customers with his collection of auspicious Chinese Lunar New Year (CNY) specialties. Szechuan Court will be offering Chef Sebastian’s signature CNY delights and yin yang abalone, salmon and tuna gold ingot yu sheng. Another savoury dish added to the new menu is braised abalone, dried oyster, thorny sea cucumber and seafood on saffron chicken reduction. Also enjoy a trio combination platter of oven baked cod marinated with chef’s special blended vegetable sauce and the healthy oven-baked assorted vegetable and mushroom with fish cartilage wrapped in paper and many other choices.

For reservations, please call (65) 6431 6156 or email dining.singapore@fairmont.com.

Usher in the year of the tiger with a delightful treats at Cherry Garden at Mandarin Oriental, Singapore. Available from 1 to 28 February 2010, the auspicious set menus at Cherry Garden are priced from S$88 to S$198 per person. Prepared by Executive Chinese Chef Hiew Gun Khong, the exclusive set menus include dishes such as double-boiled shark’s fin soup with chicken and eight treasures, roasted kurobuta spare rib in spicy Sichuan sauce and jasmine rice with Chinese sausage, wax meat, liver sausage, mushrooms and goose liver in casserole pot among others.

For reservations, please call (65) 6885 3538.

For this year’s CNY celebrations, the Italian café, COVA will be offering its popular hampers. The hampers are ideal as corporate gifts and luxurious treats for your loved ones. The hamper is filled with goodies that are specially flown in from Milan. There are four varieties like the Prosperous New Year hamper priced at S$188, In Celebration Of Spring at S$208, Good Fortune And Prosperity at S$298 and Prize Investment S$408. The hampers will also include the COVA’s signature Gianduiotti which is hazelnut chocolate, fruit jellies, teabags, sugar bon bons and cookies.

For enquiries of the hampers, please call (65) 6733 0777.

To celebrate the CNY, The Song Of India is introducing exclusive New Year dishes with an Indian twist designed by Chef Milind Sovani. From 13 to 16 February 2010, enjoy unlimited servings of Chef Sovani’s New Year menu along with a free flow of Tiger beer all at only S$38 onwards. Chef Sovani has added his touch of fine Indian cuisine to create a special CNY menu. Don’t forget to try The Song Of India’s special Yu Sheng made with all Indian ingredients.

For reservations, please call (65) 6836 0055.

InterContinental Singapore is ushering in the year of the tiger with abundance of good food. Executive Chef Sung Kong will be presenting the prosperity Yu Sheng for diners at Man Fu Yuan along with delectable set menus of traditional dishes. From 1 to 28 February 2010, you can purchase Chef Kong’s specialty Deluxe Treasure Pot served with prosperity Yu Sheng with ingredients like shark’s fin, fish maw and sea cucumber. Chef Kong’s signature double boiled shark’s cartilage consommé with South African five-head abalone is available for takeaway in an exquisite claypot, priced at S$318.

For reservations at Man Fu Yuan, please call (65) 6825 1062 or (65) 6825 1059.

Grand Hyatt Singapore is welcoming the Chinese Lunar New Year with a traditional fare at mezza9. Indulge in Double Happiness and Good Luck Yu Sheng accompanied by symbolic ingredients like tobiko, jellyfish, sliced abalone and golden mushroom. The Yu Sheng platters can be customised to suit every taste and you can also enjoy classic favourites from the Chinese theatre-kitchen, such as Sichuan style steamed red garoupa and stewed bird’s nest in Hawaiian papaya. Chef Lee Kwan Seng has also created a special reunion dinner menu for a minimum of six people for a six to eight-course menu.

For reservations, please call (65) 6732 1234.

For this Chinese Lunar New Year (CNY), enjoy a wide variety of Peony-Jade favourites and exclusive offerings. New on Peony-Jade’s CNY menu, is the “Beat The Tiger” which is exclusively available only at Peony-Jade Keppel Club. The tiger-shaped crust breaks away to reveal a lavish stuffing of braised African sea cucumber, roast pork, sea whelk, braised duck, glutinous rice, sliced Australian abalone, water chestnuts, white radish, quail eggs and red dates. Peony-Jade set menus are also a perfect way to sample the culinary team’s creations for the new year.

For reservations at Peony-Jade @ Keppel Club, please call (65) 6276 9138.

Treat yourself and your family to traditional delights at Si Chuan Dou Hua & Tian Fu Teahouse this Chinese Lunar New Year. The restaurant is offering two varieties of their traditional “Peng Cai” creations, the Grand Fortune “Peng Cai” at S$328 and Prosperity “Peng Cai” at S$218. Made from premium and rich flavours, each pot of “Peng Cai” is large enough for six to ten people. You can also have a pick at the specially created Si Chuan Dou Hua’s Executive Chef Zeng Feng’s Sichuan style Eight Treasures Box which comprises of a variety of Sichuan style appetisers.

For reservations, please call (65) 6535 6006.

PARKROYAL on Beach Road is ushering in the Chinese Lunar New Year with a Prosperity Buffet Feast from 1 to 28 February 2010 at Plaza Brasserie featuring dishes like tiger prawns Yu Sheng, three kingdoms Yu Sheng and braised pork knuckles with dried oysters and black moss. If you are treating your family to a Chinese Lunar New Year meal, then you can wow them with a Royal Family Reunion Feast on 13 February 2010 with crispy roast BBQ pork, steamed fish fillet in superior stock and fish maw soup and more.

For reservations, please call the Banquet Department at (65) 6505 5697. 

The ultimate takeaway luxury for a Chinese Lunar New Year celebration is Tung Lok’s “Treasure Bowl” or “Peng Cai” which is packed with the season’s prized ingredients like abalone, sea cucumber, golden oysters, scallops, prawns, pork shank, pig’s tongue, Bai Ling mushrooms, shiitake mushrooms, bean dough, lotus root and Chinese cabbage. Priced at S$198 for six people and S$298 for ten people, the “Treasure Bowl” is a perfect takeaway special. A vegetarian version is also available for the “Treasure Bowl” at LingZhi Vegetarian Restaurant at S$268 for six people and S$398 for ten people. The specials are only available from 1 to 28 February 2010.

For more information, please visit www.tunglok.com. 

The Fullerton Hotel Singapore is offering an impressive line-up of gourmet feasts and delicacies prepared by Chef de Cuisine Leong Chee Yeng at Jade restaurant. From 13 to 28 February 2010, enjoy a delectable five to eight course lunch or dinner at S$68 per person. You can also try their Lunar New Year menus at S$48 for two or three persons that include the new Gold Rush Yu Sheng. The Lunar New Year menus are available from 8 to 28 February 2010.

For reservations at Jade, please call (65) 6877 8188 or email jade@fullertonhotel.com.

 

Enjoy a variety of gourmet cookies, freshly baked petit fours and macarons from Obolo. The Chinese Lunar New Year collection 2010 offers a wide selection of cookies; from Valrhona salted chocolate sable cookies, Earl Grey and currant flavoured sable cookies to their new addition macadamia-cashew sable cookies among others at S$26 per gift box. Indulge in the new flavours of limited edition macarons priced at S$2 per macaron and S$18 for a box of eight macarons. Orders can be placed starting 5 January 2010.
 
For more information, please call (65) 6348 9791 or visit www.obolo.com.sg

 

Shangri-La Hotel Singapore presents a collection of Chinese Lunar New Year menus, specialties and two prosperous hamper choices, the Deluxe Fortune Hamper at S$888 and the Wealth Fortune Hamper at S$388. For home reunion feasts, you can take your pick of either the Shang Palace Prosperity Treasures Clay Pot and Fortune Yu Sheng set at S$328.80 or the Fortune Yu Sheng with Norwegian salmon at S$48. Chinese Lunar New Year specialties will also be added to The Line and Rose Veranda’s buffet spreads.

For reservations, please call Dining Reservations at (65) 6213 4397/4398.