Chinese New Year 2026 Dining Guide - Maxthon

Year of the Horse Edition

Restaurant Reviews & Ambience

藝 yì by Jereme Leung, Raffles Hotel Singapore

Ambience: Nestled within the colonial grandeur of Raffles Hotel, yì exudes refined elegance with contemporary Chinese design elements. The space balances heritage architecture with modern sophistication, creating an intimate atmosphere perfect for celebratory gatherings. Expect soft lighting, tasteful artwork, and an overall sense of exclusivity that befits its location.

Review: This establishment represents the pinnacle of provincial Chinese cuisine in Singapore. The culinary journey showcases regional specialties with meticulous attention to detail. The Poached Squid with Arrowhead demonstrates masterful technique, while the Steamed Green Asian Lobster with Yellow Pepper Sauce offers a contemporary interpretation of classic Cantonese steaming methods. The artisanal Yu Sheng presentations are particularly noteworthy, with the Yunnan rose dressing adding a floral complexity rarely found in traditional versions.

Price Point: $218++ per person (minimum 2 guests) – 2026 pricing reflects 10% increase

Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

Ambience: Award-winning luxury meets traditional Cantonese dining aesthetics. The restaurant features rich wood paneling, ornate Chinese decorative elements, and intimate lighting that creates warmth without sacrificing sophistication. The space accommodates both intimate gatherings and larger family celebrations with grace.

Review: Wan Hao delivers authentic Cantonese excellence with dishes that honor tradition while embracing premium ingredients. The Barbecue Suckling Pig with Crêpe showcases crispy skin against tender meat, a textural masterpiece. The Wok-Fried Lobster in XO Sauce bursts with umami depth, while the Cantonese Claypot Rice with foie gras represents an inspired fusion of French luxury with Cantonese comfort food. Each course reflects the kitchen’s commitment to wok hei and precise cooking techniques.

Price Point: $152++ to $284++ per person – 2026 pricing reflects 10% increase

The Capitol Kempinski Hotel Singapore

Ambience: Modern elegance defines this space, with naturally lit private and semi-private dining areas perfect for intimate celebrations. The contemporary design incorporates subtle festive touches without overwhelming the refined aesthetic. The Private Room offers exclusivity, while the semi-private area maintains an airy, sophisticated atmosphere.

Review: The six-course Prosperity Blooming menu represents culinary artistry at its finest. The standout Glazed Pork Prime Rib achieves perfect harmony between tangy and savory profiles, with caramelization creating depth without heaviness. The Crispy Rice in Seafood Broth is an umami revelation, with the textural contrast between crunchy rice and silken broth creating memorable interplay. The signature Yu Sheng adorned with gold leaf elevates the traditional toss to art form status. The Aloe Vera Lemongrass Jelly provides a refreshing, palate-cleansing finale.

Price Point: $130++ (four courses) to $185++ (six courses) per person – 2026 pricing reflects 10% increase

Diamond Kitchen

Ambience: Unpretentious and family-friendly, Diamond Kitchen embodies the spirit of Singapore-style seafood restaurants. The atmosphere is lively and convivial, designed for animated family gatherings rather than formal dining. Expect bustling energy, communal enjoyment, and the authentic sounds of celebration.

Review: This establishment excels at delivering nostalgic, comfort-driven flavors that resonate with local palates. The You Tiao Xia represents creative fusion, with golden-fried prawns wrapped in squid paste offering textural complexity and seafood sweetness. The Fish Maw Pig Trotters braised in white pepper broth provides warming, collagen-rich comfort. The signature Gan Xiang Crab, coated in fragrant curry-based sauce, delivers aromatic complexity and moderate heat, while the Salted Egg Sotong achieves that addictive sweet-savory balance beloved in Singaporean cuisine.

Price Point: $361++ to $1,461++ for set menus (group portions) – 2026 pricing reflects 10% increase

Crossroads Buffet, Singapore Marriott Tang Plaza Hotel

Ambience: Vibrant and interactive, Crossroads Buffet creates a festive carnival atmosphere. Multiple food stations encourage exploration, while the open kitchen design adds theatrical energy. The space accommodates families comfortably with a relaxed, approachable vibe that encourages indulgence.

Review: This buffet impresses with both variety and quality, a rare combination. The DIY Yu Sheng station with Baby Abalone and Tuna Tataki transforms tradition into interactive experience. Roasted meats shine, particularly the Crispy Pork Belly with its shattering skin and the well-seasoned Roast Duck. The playful Bak Kwa Pizza represents creative fusion at its most whimsical. The dinner-exclusive Binchotan Grill elevates the experience significantly, with smoky lobster and squid skewers paired with house-made sauces adding premium value and flavor depth.

Price Point: $75++ (weekday lunch) to $130++ (weekend dinner) per adult – 2026 pricing reflects 10% increase

Yan, National Gallery Singapore

Ambience: Sophisticated Cantonese dining within a cultural landmark. The restaurant benefits from the Gallery’s stunning architecture, offering views and an atmosphere that blends art with culinary excellence. The space feels both grand and intimate, perfect for occasions requiring elegance.

Review: Yan demonstrates mastery of traditional Cantonese technique across six celebratory menus. The Poached Kampong Chicken with Chinese Wine and Conpoy showcases the Cantonese philosophy of ingredient primacy, with delicate poaching preserving the chicken’s natural sweetness while the conpoy adds umami depth. The Steamed Soon Hock Fillet with Yunnan Ham represents regional expertise, with the ham’s saltiness enhancing the fish’s subtle flavor. Each dish reflects meticulous preparation and respect for ingredient quality.

Price Point: $152++ to $317++ per person – 2026 pricing reflects 10% increase

Signature Dish Analysis

Yu Sheng (Prosperity Toss Salad)

Cultural Significance: The quintessential Chinese New Year dish, Yu Sheng symbolizes abundance and prosperity. The communal tossing ritual brings diners together in shared celebration.

Facets & Textures:

Crispy elements: Fried wonton skin, crackers, you tiao providing satisfying crunch
Fresh components: Raw fish (salmon, tuna, octopus) offering clean, oceanic sweetness
Pickled vegetables: Carrot, radish, ginger contributing acidic brightness and snap
Aromatic additions: Sesame seeds, peanuts, five-spice powder creating nutty, warm notes
Luxury toppings: Abalone, gold leaf, Iberico ham elevating traditional versions

Dressing Profiles:

Traditional: Plum sauce base with sesame oil, sweet and tangy
Contemporary: Yunnan rose dressing (yì by Jereme Leung) adding floral elegance

Textural Journey: The dish succeeds through contrast: crispy against tender, rich against acidic, smooth against crunchy. Each bite should deliver multiple sensations simultaneously.

Glazed Pork Prime Rib (The Capitol Kempinski Hotel)

Cooking Technique: This dish represents East-meets-West culinary philosophy, applying Chinese glazing techniques to a Western premium cut.

Flavor Profile:

Primary: Rich, fatty pork with marbled texture
Glaze components: Sweet soy, aromatics, likely five-spice or star anise
Balance: Tangy elements cutting through richness
Finish: Caramelized exterior providing bittersweet notes

Textural Aspects:

Exterior: Lacquered, slightly crispy from reduction
Interior: Tender, juicy, with fat rendered but not dry
Mouthfeel: Unctuous yet balanced by acidity

Recipe Approximation:

Ingredients:

1.5kg pork prime rib
4 tbsp dark soy sauce
3 tbsp Shaoxing wine
2 tbsp honey
2 tbsp rice vinegar
1 tbsp hoisin sauce
3 star anise
4 slices ginger
2 cloves garlic, crushed
1 tsp five-spice powder

Cooking Instructions:

Score pork skin in crosshatch pattern, rub with salt
Combine all marinade ingredients, coat pork thoroughly
Marinate 4-6 hours or overnight in refrigerator
Bring to room temperature 1 hour before cooking
Roast at 160°C for 2 hours, basting every 30 minutes
Increase temperature to 220°C for final 15 minutes to crisp exterior
Rest 15 minutes before slicing
Reduce remaining marinade to thick glaze consistency
Slice pork, drizzle with glaze before serving

Wok-Fried Lobster in XO Sauce (Wan Hao)

Sauce Analysis: XO sauce represents the pinnacle of Cantonese condiment craft, named after premium XO cognac to denote luxury status.

XO Sauce Components:

Dried seafood: Scallops (conpoy), shrimp, fish providing umami foundation
Aromatics: Shallots, garlic, ginger creating aromatic base
Chili: Dried chilies adding heat and color
Cured pork: Chinese ham or lap cheong contributing savory depth
Oil base: Allows preservation and flavor melding

Cooking Technique:

High heat wok cooking: Essential for wok hei (breath of wok)
Quick searing: Preserves lobster tenderness while developing caramelization
Sauce incorporation: Added at peak heat for optimal coating
Timing: 3-4 minutes total to prevent overcooking

Flavor Complexity:

Umami layers: Multiple seafood sources creating depth
Heat profile: Moderate spice that enhances rather than overwhelms
Aromatic finish: Ginger and garlic providing freshness
Textural elements: Crispy fried aromatics against tender lobster

Crispy Rice in Seafood Broth (The Capitol Kempinski Hotel)

Culinary Concept: This dish plays with temperature and textural contrast, a hallmark of sophisticated Chinese cuisine.

Preparation Method:

Rice preparation: Cooked rice pressed into thin layer, dried
Frying: Deep-fried until golden and crispy (similar to guoba)
Broth creation: Rich seafood stock with premium ingredients
Service drama: Hot broth poured over crispy rice tableside
Transformation: Rice transitions from crispy to tender, absorbing umami

Textural Evolution:

Initial: Shattering crispness with audible sizzle
Middle: Softening exterior, crispy core
Final: Tender yet slightly chewy with absorbed broth

Umami Sources:

Seafood stock base (likely shellfish, fish)
Dried seafood elements (scallop, shrimp)
Possible additions: sea cucumber, fish maw, crab

Cantonese Claypot Rice with Foie Gras (Wan Hao)

Traditional Foundation: Claypot rice represents Cantonese comfort food, typically featuring Chinese sausage and cured duck cooked with rice in clay vessel.

Innovation Analysis: Adding foie gras demonstrates luxury ingredient integration while respecting traditional cooking methods.

Cooking Process:

Rice cooking: Jasmine rice in clay pot with precise water ratio
Layering: Sausage, duck, foie gras placed atop rice midway
Crust formation: Rice crisps on bottom (socarrat equivalent)
Fat rendering: Foie gras melts, enriching rice
Finishing: Superior light soy sauce for seasoning

Flavor Integration:

Foie gras: Buttery richness, subtle liver notes
Chinese sausage: Sweet, cured pork flavor
Cured duck: Savory, slightly funky depth
Rice: Absorbs all flavors, crispy bottom provides textural contrast

Recipe Adaptation:

Ingredients:

2 cups jasmine rice
2.5 cups chicken stock
2 Chinese sausages, sliced
100g cured duck, sliced
100g foie gras, cubed
2 tbsp superior light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
2 scallions, chopped
Ginger slices

Cooking Instructions:

Rinse rice until water runs clear, drain
Place rice in clay pot, add stock and ginger
Bring to boil over medium-high heat
When bubbles appear, reduce to low heat
After 10 minutes, arrange sausage and duck on top
Add foie gras pieces between other meats
Cover, cook 10 more minutes without lifting lid
Increase heat to high for 2 minutes (creates crust)
Turn off heat, let rest 5 minutes
Mix soy sauces and sesame oil
Pour over rice, garnish with scallions
Mix thoroughly before serving

Gan Xiang Crab (Diamond Kitchen)

Style Classification: Singapore-style dry-wok curry crab, distinct from wet chili or black pepper versions.

Flavor Profile:

Curry base: Fragrant, not coconut-heavy, emphasizing spices
Aromatics: Curry leaves, shallots, garlic, ginger
Heat level: Moderate, building gradually
Sweetness: Balanced with tomato or ketchup undertones
Butter notes: Richness without heaviness

Textural Characteristics:

Crab shell: Slightly caramelized from high-heat wok
Coating: Thick, clingy sauce with bits of aromatics
Meat: Tender, sweet, easily extracted
Finish: Slightly sticky fingers (signature of good execution)

Eating Experience:

Messy, hands-on engagement
Shell-sucking to extract sauce
Fried mantou (buns) for sauce mopping essential
Communal, convivial dining style

Salted Egg Sotong (Diamond Kitchen)

Cooking Technique Analysis:

Phase 1 – Sotong Preparation:

Clean, score squid in diamond pattern
Light dusting with cornstarch
Quick flash-fry until just cooked (prevents rubberiness)
Drain and set aside

Phase 2 – Salted Egg Sauce:

Salted egg yolks steamed, then mashed
Curry leaves fried until crispy
Butter melted, egg yolks added
Garlic and chili padi for aromatics
Sugar for sweet-savory balance

Phase 3 – Integration:

High heat wok
Sauce components combined
Squid tossed quickly to coat
Curry leaves added at end for crunch

Flavor Elements:

Salted egg: Creamy, briny, slightly grainy texture
Sweetness: Balances salt, creates addictive quality
Butter richness: Luxurious mouthfeel
Curry leaf: Aromatic, slightly bitter contrast
Chili heat: Subtle background warmth

Menu Structure & Progression

Traditional Set Menu Architecture

Classic Chinese Banquet Flow:

Cold Appetizers: Palate awakening, often multiple small dishes
Soup Course: Clear or thick, sets pace for meal
Seafood Dishes: Premium ingredients showcasing freshness
Poultry/Meat: Richer flavors, more substantial
Vegetable Course: Palate cleansing, textural variety
Carbohydrate: Rice, noodles, or fried items for satiation
Dessert: Light, sweet conclusion

Contemporary Adaptations

Modern menus blend tradition with innovation:

Course reduction: 4-7 courses vs. traditional 8-10
Smaller portions: Allows sampling without overwhelming
Global techniques: French, Japanese influences
Presentation focus: Plating aesthetics elevated
Dietary accommodations: Vegetarian, halal options available

Culinary Facets & Essential Characteristics

Textures in Chinese Festive Cuisine

Crispy (脆 cuì):

Fried items: spring rolls, prawn crackers, crispy skin
Importance: Contrast against soft, provides sensory excitement
Examples: Suckling pig skin, yu sheng crackers

Tender (嫩 nèn):

Poached chicken, steamed fish, braised meats
Technique: Precise timing, gentle heat
Goal: Retain moisture, natural sweetness

Silky (滑 huá):

Seafood, tofu, certain vegetables
Method: Velveting, cornstarch coating, quick cooking
Feel: Luxurious mouthfeel, elegant

Bouncy (爽 shuǎng):

Properly cooked seafood, fish balls, tendons
Quality: Springy resistance, not mushy
Cultural value: Indicates freshness, skill

Gelatinous (糯 nuò):

Fish maw, sea cucumber, certain braised items
Texture: Slippery, slightly resistant
Status: Often premium ingredients

Flavor Principles

Umami Layering: Chinese festive cuisine builds depth through multiple umami sources:

Dried seafood (scallops, shrimp, oysters)
Fermented ingredients (soy sauce, bean paste)
Stocks (chicken, pork, seafood)
Cured meats (ham, sausage)

Balance (中和 zhōng hé):

Sweet-savory interplay
Rich dishes followed by light
Hot-cold temperature contrasts
Heavy-fresh ingredient pairings

Harmony (和谐 hé xié):

Ingredients complement, not compete
Cooking methods vary throughout meal
Colors balanced for visual appeal
Symbolic foods integrated naturally

Symbolic Elements in CNY Dining – Year of the Horse 2026

Ingredients with Meaning:

Fish (鱼 yú): Sounds like “surplus,” always included
Black moss (发菜 fà cài): Sounds like “prosperity”
Oysters (蚝豉 háo shì): “Good business”
Lettuce (生菜 shēng cài): “Generating wealth”
Prawns (虾 xiā): Laughter, happiness
Abalone (鲍鱼 bào yú): Abundance, luxury
Horse-themed elements 2026: Expect creative interpretations like “galloping to success” presentations, horseshoe-shaped pastries, and dishes symbolizing strength, vitality, and forward momentum

Horse Year Symbolism: The Horse represents energy, freedom, and progress. Restaurant menus in 2026 may incorporate:

Dynamic plating styles suggesting movement
Vibrant, bold flavors reflecting the Horse’s spirited nature
Ingredients associated with vitality and stamina
Decor featuring equestrian motifs and lucky horse imagery

Color Symbolism:

Red: Good fortune, celebration
Gold: Wealth, prosperity
Green: Growth, renewal
White: Purity (used sparingly)

Cooking Styles & Techniques

Cantonese Methodology

Steaming (蒸 zhēng):

Philosophy: Preserve natural flavors
Control: Precise timing, temperature
Application: Fish, chicken, dim sum
Excellence indicators: Flesh remains moist, seasoning subtle

Stir-frying (炒 chǎo):

Requirement: Wok hei (breath of wok)
Technique: Extremely high heat, constant motion
Timing: Seconds matter
Results: Seared exterior, tender interior, smoky aroma

Braising (焖 mèn):

Process: Initial sear, then slow cooking in liquid
Duration: Hours for tough cuts
Transformation: Collagen to gelatin
Flavor: Deep, complex, concentrated

Roasting (烤 kǎo):

Method: Hanging or oven roasting
Goal: Crispy skin, juicy meat
Examples: Duck, suckling pig, char siu
Technique: Multiple bastings, temperature control

Provincial Variations

Huaiyang Cuisine (yì by Jereme Leung):

Refined, delicate flavors
Precise knife work
Light seasoning
Elegant presentation

Sichuan Elements:

Bold, numbing-spicy profiles
Layered heat (málà)
Fragrant oil bases
Complex spice blends

Shanghai Style:

Sweeter flavor profiles
Wine-based cooking
Red braising techniques
Comfort-focused

Essences & Defining Features

Restaurant Personality Traits

Fine Dining Establishments (yì, Yan, Wan Hao):

Precision: Every element controlled, intentional
Restraint: Subtle flavors, delicate seasoning
Technique showcase: Skills on display through simplicity
Service ritual: Formal, choreographed, attentive
Pacing: Leisurely, contemplative dining

Family-Style Venues (Diamond Kitchen):

Generosity: Large portions, sharing encouraged
Boldness: Pronounced flavors, assertive seasoning
Nostalgia: Familiar dishes, comfort-driven
Communal energy: Lively atmosphere, conversation-focused
Value: Quantity and quality balanced

Hotel Buffets (Crossroads):

Abundance: Overwhelming variety
Accessibility: Something for everyone
Interactivity: DIY elements, live stations
Flexibility: Eat at your pace, quantity
Entertainment value: Visual spectacle, theatrical elements

Quality Indicators

Premium Ingredient Markers:

Live seafood tanks
Seasonal availability mentions
Specific sourcing (Yunnan ham, Kampong chicken)
Luxury items (abalone, sea cucumber, foie gras)
Daily market fresh claims

Technique Excellence Signs:

Wok hei presence in stir-fries
Intact fish presentation (whole steaming)
Crispy-tender contrasts executed well
Clear, clean broths (no cloudiness)
Balanced, not overseasoned dishes

Practical Factors

Reservation & Planning

Booking Timeline:

Fine dining: 2-4 weeks advance for CNY period
Popular family restaurants: 3-4 weeks minimum
Buffets: 1-2 weeks usually sufficient
Peak dates: Eve, Day 1-3 of CNY book earliest

Group Considerations:

Minimum party sizes (often 2-4 persons)
Round tables for 10-12 ideal for Chinese banquets
Private room premiums ($100-500++)
Set menu restrictions (no splitting different menus)

Timing Strategy:

Lunch sittings: 12pm, 2:30pm
Dinner sittings: 6pm, 8:30pm
Early slots less rushed
Late slots more leisurely

Dietary Accommodations

Available Modifications:

Vegetarian set menus (most establishments)
Halal options (limited, inquire directly)
Shellfish allergies (advance notice required)
Less spicy versions available
Children’s portions (some venues)

Cultural Considerations:

No pork options (select restaurants)
Alcohol-free cooking available
Rice/noodle preferences respected
Fish can often be substituted

Delivery Options & Takeaway Analysis

Home Celebration Alternatives

Available Services: Most restaurants offer CNY takeaway packages, though details weren’t specified in the source material. Typical offerings include:

Yu Sheng Packages:

Pre-assembled or DIY kits
Portion sizes: 4-8 persons
Price range: $64++ to $427++ – 2026 pricing reflects 10% increase
Preservation: Best consumed same day
Assembly: Instructions provided for DIY versions

Pen Cai (Treasure Pot):

Traditional one-pot feast
Layered ingredients by cooking time
Reheat instructions provided
Serves: 6-10 persons typically
Premium versions: $317++ to $977++ – 2026 pricing reflects 10% increase

Roasted Meats:

Whole ducks, char siu, suckling pig
Order in advance (48-72 hours)
Best consumed within 4 hours
Reheating reduces skin crispness

Set Menu Packages:

Individual dishes packed separately
Reheating instructions critical
Some dishes travel better than others
Recommended: order day-of consumption

Delivery Considerations

Optimal Dishes for Takeaway:

Braised items (retain heat, improve with time)
Roasted meats (acceptable quality loss)
Dried/preserved items
Sturdy vegetables

Problematic Dishes for Delivery:

Steamed fish (overcooks easily)
Fried items (lose crispness)
Delicate seafood
Dishes requiring tableside preparation

Timing & Logistics:

Peak CNY delivery: book 1-2 weeks ahead
Delivery windows: 2-4 hours typically
Self-collection: more timing control
Temperature maintenance: insulated bags essential

Value Assessment

Price-to-Experience Ratios

Premium Tier ($220++ per person):

Justification: Rare ingredients, exceptional technique, ambiance
Ideal for: Important clients, milestone celebrations
Expectations: Flawless execution, memorable experience

Mid-Range ($110-198++ per person):

Sweet spot: Quality meets value
Justification: Solid ingredients, skilled preparation, pleasant setting
Ideal for: Family reunions, friend gatherings

Accessible ($75-152++ per person):

Value focus: Quantity generous, quality respectable
Justification: Traditional dishes done well
Ideal for: Large groups, casual celebrations

Buffet Model ($75-130++ per person):

Unique value: Variety unlimited, pace self-controlled
Justification: Try multiple dishes, no commitment
Ideal for: Mixed preferences, exploratory diners

All 2026 pricing reflects approximately 10% increase from 2025 due to inflation and premium ingredient costs

Final Recommendations by Dining Style

For Tradition Purists: Yan or Wan Hao – Authentic Cantonese execution, time-honored dishes, formal service

For Modern Explorers: The Capitol Kempinski Hotel – Contemporary twists, creative presentations, innovative combinations

For Family Gatherers: Diamond Kitchen – Nostalgic flavors, generous portions, lively atmosphere, approachable pricing

For Variety Seekers: Crossroads Buffet – Maximum diversity, interactive elements, flexible pacing

For Special Occasions: 藝 yì by Jereme Leung – Iconic location, refined execution, impressive presentations

Conclusion

Chinese New Year 2026 dining in Singapore offers remarkable range, from heritage recipes executed with precision to bold contemporary interpretations. The common thread across all establishments is respect for tradition, whether through faithful recreation or thoughtful innovation. Each venue brings distinct personality, technique, and value proposition, ensuring every celebration finds its perfect culinary match.

The Year of the Horse promises dynamic energy and forward momentum, and Singapore’s restaurants deliver accordingly – through generous portions, premium ingredients, skilled preparations, and the warmth of shared celebration that defines this auspicious season. As we gallop into 2026, these dining experiences capture both the spirited vitality of the Horse and the timeless traditions that make Chinese New Year Singapore’s most cherished celebration.