As Chinese New Year 2026 approaches, upscale hotels across Singapore unveil reunion dinner menus elevated by premium ingredients and refined presentations. Here are some recommendations to usher in the 2026 Year of the Horse. Text by Eris Choo
Shang Palace, Shangri-La Singapore
Shang Palace marks the Year of the Horse with six elegant eight-course Cantonese set menus curated by Executive Chinese Chef Daniel Cheung. Available until 3 March 2026, the menus—ranging from Happiness to Golden Dynasty—each comprise eight courses (from $138++ per person). Start with a Fortune Yu Sheng of Norwegian smoked salmon and poached lobster, followed by classic celebratory dishes including Buddha Jumps Over the Wall, sautéed lobster, and steamed coral trout.
A thoughtfully composed vegetarian set menu is also available, swapping seafood for ingredients such as marmoreal mushrooms, bamboo pith fungus rolls, and five-grain fried rice. For something playful and highly festive, the limited-edition Auspicious Golden Horse Yu Sheng (for six to eight diners) arrives sculpted in the likeness of a horse. For reservations, call +65 62134398 or visit Shang Palace’s website.
Hai Tien Lo, Pan Pacific Singapore
A sumptuous spread awaits diners this festive season at Hai Tien Lo, as Executive Chinese Chef Edden Yap and his team presents traditional dishes that symbolise togetherness, abundance, and prosperity. There are eight Lunar New Year Set Menus to choose from (from $168++ per person). The yusheng here is lavish, combining whole abalone, lobster, scallop, coral clam, and crystalline ice plant.
Standout dishes across the menus include braised Australian fresh abalone, sautéed Japanese A5 wagyu with seasonal vegetables, and double-boiled chicken soup enriched with morel mushrooms, dried scallop, and sea whelk. Seafood lovers will appreciate the wok-fried East Australian lobster with Thai basil, while desserts range from classic nian gao to double-boiled bird’s nest with red dates. À la carte options are available for smaller gatherings. For reservations, call +65 6826 8240 or visit Hai Tien Lo’s website.
Peach Blossoms, PARKROYAL Collection Marina Bay Singapore
This year, Peach Blossom is presenting seven Lunar New Year set menus, with the Spring Blossoms Rising Fortune Set ($688++ per person) as its headline offering. The eight-course menu begins with a Harvest Yu Sheng that replaces the usual seafood version with a savoury Hakka-style salt-baked chicken, paired with garlic, leeks, crispy taro, and peanuts. Diners can also look forward to elevated takes of cherished dishes, such as the deep-fried spring roll filled with snow crab and bird’s nest, and paired with caviar; double-boiled muscovy duck soup and geoduck clam, and an indulgent 18-head dried abalone, poached in pig’s trotter vinegar and paired with sliced ginger pearl rice. Round off with a nourishing dessert of bird’s nest with peach gum and snow lotus seed. Two days advanced order is required for this menu. For reservations, call +6568451118 or visit https://bit.ly/PRSMB-PeachBlossoms.
Over at all-day dining restaurant Peppermint, the Urban Farm Yu Sheng (for six or 12 persons) features abalone and salmon slices, fresh vegetables, and edible flowers harvested from the hotel’s Urban Farm.
Li Bai Cantonese Restaurant, Sheraton Towers Singapore
Li Bai’s well-appointed private rooms and elegant spaces offer the perfect setting for convivial reunion dinners, with a selection of refined set menus to choose from, ranging from five-course options for a minimum of two persons, to larger, banquet-style menu formats. Highlights include a buttery toro and hamachi yusheng, Japanese A5 wagyu that melts in the mouth, thick bird’s nest soup with crab meat, Alaskan king crab fish noodles, and black truffle Boston lobster.
For a truly grand celebration, order the ultimate centrepiece: the barbecued suckling pig stuffed with glutinous rice. Served whole before being carved tableside, this classic banquet dish features crisp skin, succulent meat, and rice that has absorbed the roasting juices. For bookings, call +65 6839 5845 or visit www.libairestaurant.com
Summer Pavilion, The Ritz-Carlton, Millenia Singapore
Make your reunion feast a memorable one at the hotel’s one-Michelin-starred Chinese restaurant, Summer Pavilion. The Cantonese-inspired six- to eight- course menus by Chef Cheung Siu Kong features signature dishes such as steamed Dong Xing grouper with minced pork, preserved vegetables, and black bean; and the luxuriant double-boiled superior’s bird’s nest with crab roe, crab meat, and black caviar.
A must have at every table is Chef Cheung’s take on the traditional pen cai, symbolising prosperity and abundance, comprising 10 layers of premium ingredients, from sea perch and Hokkaido scallops to fish maw and abalone. Of course, there’s Summer Pavilion’s perfectly balanced yusheng (with abalone, lobster, king scallop or salmon) that’s executed with finesse. For reservations, call +65 6434 5286 or visit: www.summerpavilion.com.sg
Cherry Garden by Chef Fei, Mandarin Oriental Singapore
This is the restaurant’s first Lunar New Year since its reopening, and Chef Fei and his team are pulling out all the stops to make the celebrations extra special. The ubiquitous yusheng gets a refined Chaoshan-style twist, comprising julienned vegetables, crispy taro, Wujiang salted vegetables, radish, crunchy peanuts, and pumpkin seeds, bound with a luscious, tangy housemade sauce of Chaoshan sour plum with subtle hints of lemon and chilli. Traditional yusheng toppings of lobster, geoduck clam, or Atlantic salmon are also available.
Across the four exquisite set menus, expect signature favourites that symbolise auspiciousness and joy, from appetisers of pan-fried lotus root patties stuffed with crab meat and marinated jellyfish head with caviar, to hearty mains of seared Xisha lobster with creamy garlic sauce and crispy fried chicken with flaxseed. Each set menu is thoughtfully paired with a fitting dessert, whether it’s bird’s nest with zesty yuzu honey, ginger, or sweet Hetian jujube. To book, visit Cherry Garden’s website
Cassia, Capella Singapore
At Cassia, two thoughtfully curated menus are available on Lunar New Year’s Eve, namely the Joyous Reunion (S$248++ per person) and Celebration of Spring (S$288++ per person). The menus open with an auspicious Prosperity Lo Hei with housemade golden pineapple sauce, followed by signatures such as Braised Six-Head South African Abalone and Steamed Australian Rock Lobster braised with aged Hua Diao wine. The celebrations continue until 3 March 2026 with exquisite lunch, dinner, and ala carte offerings.
Expect nourishing classics like braised fish maw soup with Chinese yam, and for a more contemporary twist, the Chef’s Trio Platter, which brings together drunken prawn infused with yellow wine, crispy five-spice roasted Yorkshire pork belly, and a delicate steamed crystal dumpling filled with fresh mushroom and black truffle. For reservations, call +65 6591 5045 or visit Cassia’s website.
Jiang Nan Chun, Four Seasons Hotel Singapore
This year, Jiang Nan Chun is offering auspicious lunch and dinner set menus (starting from $218 per person) crafted by Executive Chinese Chef Alan Chan. The Prosperity Lobster Yu Sheng (S$288 and $388) is laden with lobster, abalone, and surf clams, complemented by hand-shredded root vegetables and house-made dressing of plum sauce and pineapple paste. Aside from the excellent bird’s nest and double-boiled soups, the chef’s signature pen cai takes centre stage during the festive season, meticulously built layer by layer to honour tradition and technique. To book, visit Jiang Nan Chun’s website.
Summer Palace, Conrad Singapore Orchard
To celebrate the festive season, the second edition of Flavours of Martell spotlights the harmony between Martell’s iconic cognacs, the Martell Cordon Bleu and Martell XXO, and refined Chinese cuisine at three fine dining Chinese restaurants: Summer Palace, Peach Blossoms and Royal China.
At the one-Michelin-starred Summer Palace, the Lunar New Year set menu paired with Martell cognac is priced at $368++ per person. Begin with an auspicious geoduck and crispy Kurobuta pork prosperity toss, followed by hot stone–braised bird’s nest and fish maw soup with superior chicken and conpoy – gently accented with Martell XXO. Other indulgent highlights include braised 18-head South African abalone in supreme oyster sauce; steamed lobster with an organic garlic trio; and fried fish noodles with fish fillet and enoki mushrooms. The meal rounds off with double-boiled bird’s nest almond cream with young coconut, and a traditional nian gao. Available from now to 3 March.
