Chinese New Year 2026 Food Delivery & Takeaway - Maxthon

Restaurant Reviews & Analysis

1. Yang Ming Seafood

Overall Rating: 4.5/5

Yang Ming Seafood delivers an exceptional seafood-focused CNY experience with premium live ingredients and traditional Cantonese preparations. Their strength lies in the freshness and quality of seafood, making them ideal for families who prioritize ocean delicacies during festive celebrations.

Signature Dishes Analysis:

Prosperity Abalone Yusheng: Features tender braised abalone slices atop fresh vegetables and crispy crackers, embodying wealth symbolism
Andrew Boston Lobster: Succulent, sweet flesh with firm texture; likely prepared steaming or stir-fried with superior stock
Scallop Fish Maw Broth: Silky collagen-rich soup with plump scallops offering umami depth

Contact Information:

Website: Order online at Yang Ming Seafood official site
Locations: Multiple outlets (Ubi, Bishan)
Order Period: Now through March 3, 2026
Delivery: January 23 – March 3, 2026 (unavailable Feb 17-18)

2. Andaz Singapore (5 ON 25)

Overall Rating: 4.7/5

Andaz’s approach emphasizes luxury and convenience with their signature eight-hour braised pen cai. The hotel’s attention to presentation and reusable claypot packaging shows thoughtfulness for home dining experiences.

Signature Dishes Analysis:

Pen Cai (Treasure Pot): Twelve-layer arrangement featuring six-head Perlemoen abalone, fish maw, sustainable king scallops, tiger prawns, roasted pork and duck
13 Wonders Mahjong Chocolate Set: Creative fusion of tradition and modern confectionery

Contact Information:

Address: Level 25, Andaz Singapore, 5 Fraser Street, Singapore 189354
Website: Order online through 5 ON 25
Order Period: February 2 – March 3, 2026

3. Fu Lin Men

Overall Rating: 4.6/5

Fu Lin Men excels in authentic Cantonese cuisine with balanced set menus that eliminate decision fatigue. Their combo deals provide excellent value for larger gatherings while maintaining restaurant-quality standards.

Signature Dishes Analysis:

Salmon & Abalone Yusheng: Luxurious combination offering both texture contrast and symbolic prosperity
Treasure Pot: Traditional braised dish with abalone, dried oyster, and sea cucumber in rich sauce
Crispy Marble Goby: Premium whole fish with delicate flesh, enhanced by premium soy sauce

Contact Information:

Locations: Multiple venues (Temasek Club, Chinese Swimming Club)
Website: Order online at Fu Lin Men
Order Period: Pre-orders available now

4. White Restaurant

Overall Rating: 4.3/5

White Restaurant distinguishes itself through innovative collaborations, particularly with Bee Cheng Hiang. This creative approach appeals to younger families seeking traditional flavors with contemporary twists.

Signature Dishes Analysis:

Golden Horse Abundance Yusheng: Unique interpretation featuring crispy grilled bak kwa and crunchy pulled pork
Golden Harmony Pork Knuckle: Likely braised until tender with caramelized exterior
Prosperity Emperor Half-Chicken: Herb-infused preparation symbolizing completeness

Contact Information:

Locations: Multiple outlets (VivoCity, Waterway Point)
Website: Order online at White Restaurant
Order Period: Pre-orders available now

5. Fu Yuan Teochew Dining

Overall Rating: 4.4/5

Fu Yuan specializes in refined Teochew cuisine, offering lighter, more delicate flavors compared to heavier Cantonese preparations. Perfect for families preferring subtle, nuanced dishes.

Signature Dishes Analysis:

Golden Deep-Fried Dragon Tiger Grouper: Crispy exterior with flaky, sweet flesh; oyster sauce adds savory depth
Fu Yuan-Style Herbal Chicken: Teochew medicinal herbs create aromatic, nourishing broth
Golden Quinoa Fried Rice: Modern twist with nutritious quinoa, conpoy umami, and Chinese sausage sweetness

Contact Information:

Website: Order online at Fu Yuan Teochew Dining
Order Period: Pre-orders available now
Delivery/Collection: February 2 – March 3, 2026 (one-day advance notice required)

Complete Menu Analysis by Restaurant

Yang Ming Seafood Menu Breakdown

Set Menus (from $688.80)

Prosperity Abalone Yusheng
Scallop Fish Maw Broth
Hong Kong-Style Chinese Pomfret
Seasonal Vegetables
Iced Peach Gum & Lychee Dessert

A La Carte (from $138.80)

Andrew Boston Lobster
Luxurious Feast Pot (abalone, prawns, fortune bags, broccoli)

Serves: 6-10 persons

Andaz Singapore Menu Options

Pen Cai ($288+)

6-Head Perlemoen Abalone
Fish Maw
Sustainable King Scallops
Tiger Prawns
Roasted Pork & Duck
Premium Vegetables
Eight-hour braised stock

CNY Treats (from $15)

Fortune Chocolate Set (assorted flavors)
Black Tea Chocolate Bar
Red Velvet Cookies (halal, vegetarian)
13 Wonders Mahjong Chocolate Set

Serves: 4 or 8 persons

Fu Lin Men Menu Structure

Yusheng Options

Salmon Lo Hei (4-6 pax or 7-10 pax)
Abalone Lo Hei (two sizes)
Salmon & Abalone Combination (two sizes)

Takeaway Combo ($638 for 10 pax)

Salmon Lo Hei
Flavored Rice with Lotus Leaf Wrap
Treasure Pot (abalone, dried oyster, sea cucumber)
Peach Resin Dessert
Optional Add-on: Crispy Marble Goby (+$60)

A La Carte (from $58)

White Restaurant Bundle Options

Double Happiness Bundle ($80)

Golden Horse Abundance Yusheng (with Bee Cheng Hiang bak kwa & pork floss)
Golden Harmony Pork Knuckle

Triple Treats Bundle ($100+)

Golden Horse Abundance Yusheng
Golden Harmony Pork Knuckle
Prosperity Emperor Half-Chicken

A La Carte (from $38)

Fu Yuan Teochew Dining 6-Course Menu ($288)

Prosperity Abalone Yusheng (+$68, optional)
Golden Deep-Fried Dragon Tiger Grouper with Oyster Sauce
Fu Yuan-Style Herbal Chicken
Stir-Fried Prawn Balls
Chinese Spinach with Trio Egg in Superior Stock
Braised Tofu with Diced Sea Cucumber & Minced Pork
Golden Quinoa Fried Rice with Conpoy & Chinese Sausage

Serves: 6 persons (adjustable)

Detailed Dish Analysis

Yusheng (Lou Hei) – The Prosperity Toss

Cultural Significance: Symbolizes abundance and prosperity; the higher you toss, the greater your fortune

Flavor Profile:

Sweet: Plum sauce, honey
Tangy: Lime juice, vinegar
Savory: Soy sauce, fish
Nutty: Peanuts, sesame seeds
Fresh: Raw vegetables (carrot, radish, turnip)

Textures:

Crispy: Crackers, fried wonton skin
Crunchy: Raw vegetables, nuts
Tender: Fish (salmon) or abalone
Chewy: Candied components

Premium Variations:

Standard: Salmon-based
Luxury: Abalone slices
Ultra-premium: Salmon + abalone combination
Innovative: Bak kwa and pork floss (White Restaurant)

Pen Cai (Treasure Pot) – The Ultimate CNY Centerpiece

Historical Context: Hakka dish originating from walled villages, symbolizing unity and abundance

Layering Structure (bottom to top):

Base Layer: Daikon radish, cabbage (absorbs flavors)
Middle Layers: Roasted pork, duck, dried oysters, fish maw
Top Layers: Premium ingredients – abalone, scallops, prawns, sea cucumber

Cooking Method:

Eight-hour braising in rich stock (pork bones, chicken, dried seafood)
Slow cooking develops deep umami complexity
Each ingredient retains distinct texture while absorbing unified flavor

Flavor Characteristics:

Essence: Deep umami from dried seafood and prolonged braising
Complexity: Multiple protein sources create layered savory notes
Richness: Collagen from fish maw and tendons creates silky mouthfeel
Balance: Vegetables provide freshness to counter richness

Textures:

Tender: Braised abalone, roasted meats
Gelatinous: Fish maw, sea cucumber
Firm: Scallops, prawns
Soft: Vegetables absorbing stock

Whole Fish Preparations

Dragon Tiger Grouper (Fu Yuan)

Preparation Method: Deep-fried until golden

Fish cleaned, scored, coated in light cornstarch
Deep-fried at high temperature (180°C) for 8-10 minutes
Finished with oyster sauce glaze

Flavor Profile:

Primary: Sweet, delicate fish flesh
Secondary: Savory oyster sauce umami
Aromatic: Ginger, scallions

Textures:

Exterior: Crispy, golden skin
Interior: Flaky, moist flesh
Contrast: Crunchy coating with tender meat

Cultural Symbolism: Whole fish represents completeness and surplus (“年年有餘”)

Hong Kong-Style Pomfret (Yang Ming)

Preparation: Steamed with ginger, scallions, soy sauce

Fish steamed for 8-12 minutes until just cooked
Soy sauce mixture poured over
Hot oil drizzled to release aromatics

Characteristics:

Light, clean flavors highlighting fish quality
Silky, smooth texture
Aromatic finish from scalding oil technique

Braised Dishes – The Heart of Cantonese Cooking

Treasure Pot (Fu Lin Men)

Key Ingredients:

Abalone: Chewy, oceanic sweetness
Dried Oyster (“ho see”): Intense umami, prosperity symbol
Sea Cucumber: Gelatinous, collagen-rich
Supporting: Mushrooms, vegetables

Braising Process:

Rehydration of dried ingredients (8-12 hours)
Initial blanching to remove impurities
Slow braising in master stock (2-3 hours)
Final reduction for concentrated sauce

Flavor Development:

Umami Layers: Dried seafood, oyster sauce, shiitake mushrooms
Sweetness: Natural seafood sugars, rock sugar
Aromatics: Star anise, ginger, scallions
Complexity: Time-developed depth from slow cooking

Pork Knuckle – Golden Harmony Style

Preparation Method:

Braising Phase: Pork knuckle simmered 2-3 hours in soy-based stock with spices
Roasting Phase: Oven-roasted or deep-fried for crispy skin
Finishing: Glazed with maltose for sheen

Texture Contrasts:

Crispy, crackling skin
Tender, gelatinous fat layer
Soft, melt-in-mouth meat
Sticky collagen

Flavor Components:

Savory: Soy sauce, five-spice
Sweet: Maltose glaze, rock sugar
Aromatic: Star anise, cinnamon, cloves
Rich: Rendered pork fat

Herbal Chicken – Teochew Style

Medicinal Herbs Used:

Dang Gui (Angelica): Sweet, slightly bitter
Goji Berries: Subtle sweetness
Red Dates: Natural sweetness, fruity notes
Codonopsis: Mild, earthy
Solomon’s Seal: Neutral, slightly sweet

Cooking Process:

Double-boiling method for 3-4 hours
Gentle heat preserves herb essence
Chicken remains tender, not overcooked

Characteristics:

Light, clear broth (vs. rich Cantonese soups)
Subtle herbal fragrance
Nourishing, warming properties
Delicate chicken texture

Recipe: Simplified Home-Style Yusheng

Ingredients (Serves 8-10)

Base Vegetables:

1 cup julienned carrot
1 cup julienned white radish
1 cup julienned cucumber
1 cup julienned turnip
1/2 cup pickled ginger strips
1/2 cup pomelo sacs

Proteins:

300g sashimi-grade salmon, thinly sliced
OR 200g cooked abalone, sliced

Crispy Elements:

1 cup fried wonton skin strips
1/2 cup crushed peanuts
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Sauce Components:

3 tbsp plum sauce
2 tbsp lime juice
2 tbsp sesame oil
1 tbsp light soy sauce
1 tsp five-spice powder
1 tsp white pepper

Garnishes:

Coriander leaves
Red and green chili strips (optional)

Cooking Instructions:

Prepare Vegetables (30 minutes ahead):
- Julienne all vegetables into thin, matchstick strips
- Soak in ice water for 15 minutes to crisp
- Drain thoroughly and pat dry
- Refrigerate until assembly
Make Crispy Elements:
- Cut wonton skin into thin strips
- Deep-fry at 180°C until golden (30-45 seconds)
- Drain on paper towels
- Can be prepared 1 day ahead; store in airtight container
Mix Sauce:
- Combine plum sauce, lime juice, sesame oil, soy sauce
- Add five-spice powder and white pepper
- Whisk until smooth
- Adjust sweetness/tanginess to taste
Assembly (Just before serving):
- Use large circular platter
- Arrange vegetables in rainbow pattern around edge
- Place salmon/abalone in center
- Scatter pomelo sacs throughout
- Add crispy wonton strips in mounds
- Sprinkle nuts and sesame seeds
- Top with coriander
- Place sauce in small bowls on the side
The Toss (Lo Hei):
- Pour sauce over ingredients
- Everyone uses chopsticks to toss together
- Shout auspicious phrases while tossing high:
  - “恭喜发财” (Gong Xi Fa Cai – Prosperity)
  - “风生水起” (Feng Sheng Shui Qi – Good fortune)
  - “步步高升” (Bu Bu Gao Sheng – Progress)
  - “年年有余” (Nian Nian You Yu – Abundance)

Tips for Success:

Keep vegetables cold and crisp
Add crispy elements last to prevent sogginess
Use fresh, high-quality fish
Toss vigorously for good luck!
Serve immediately after tossing

Storage:

Components can be prepped 4-6 hours ahead
Keep separated until serving
Do not mix sauce in advance

Recipe: Eight-Treasure Pen Cai (Simplified Version)

Ingredients (Serves 6-8)

Premium Ingredients:

6 pieces canned abalone (or 4 fresh if available)
200g dried fish maw (soaked overnight)
12 large prawns (heads on)
200g sea cucumber (soaked, cleaned)
8 dried shiitake mushrooms (soaked)
4 dried scallops (conpoy)

Main Proteins:

400g roasted pork belly (siu yuk)
400g Chinese roasted duck
200g fish balls
4 pieces dried oysters (soaked)

Vegetables & Extras:

1 whole daikon radish (peeled, large chunks)
1 napa cabbage (quartered)
200g Chinese broccoli (gai lan)
8-10 fried tofu puffs

Braising Stock:

2L chicken stock
1L pork bone stock
100ml Shaoxing wine
50ml oyster sauce
30ml dark soy sauce
20ml light soy sauce
3 slices ginger
4 cloves garlic
2 star anise
1 stick cinnamon
Rock sugar to taste

Cooking Instructions:

Preparation (1 day ahead):

Soak Dried Ingredients:
- Fish maw: Soak in cold water 12 hours, changing water twice
- Sea cucumber: Soak 24-48 hours, clean interior thoroughly
- Dried shiitake: Soak in warm water 4 hours
- Dried oysters: Soak 6-8 hours
- Dried scallops: Soak 2 hours
Blanch Seafood:
- Boil water with ginger slices
- Blanch fish maw 2 minutes, drain
- Blanch sea cucumber 3 minutes, drain
- This removes any impurities and odors
Prepare Stock:
- Combine chicken and pork stocks in large pot
- Add Shaoxing wine, soy sauces, oyster sauce
- Add aromatics (ginger, garlic, star anise, cinnamon)
- Simmer 30 minutes to develop flavors

Day of Cooking (3-4 hours):

Braise Dried Ingredients:
- Add dried scallops to stock, simmer 1 hour
- Add dried shiitake, simmer 30 minutes
- Add dried oysters, simmer 30 minutes
- Remove and set aside
Cook Sea Treasures:
- Add abalone to stock, braise gently 45 minutes
- Add fish maw, braise 30 minutes
- Add sea cucumber, braise 20 minutes
- Remove all and set aside
Prepare Vegetables:
- Add daikon chunks to stock, cook until tender (30 minutes)
- Add napa cabbage, cook 15 minutes
- Remove and arrange in bottom of claypot
- Briefly blanch Chinese broccoli separately
Assemble Pen Cai:
- Use large claypot or deep casserole
- Bottom layer: Daikon, cabbage
- Second layer: Roasted pork, duck pieces
- Third layer: Mushrooms, dried oysters, tofu puffs
- Fourth layer: Fish maw, sea cucumber, fish balls
- Top layer: Abalone, prawns, scallops
- Garnish: Chinese broccoli around edges
Final Braising:
- Strain braising stock, reduce by 1/3
- Pour over assembled pen cai
- Bring to gentle simmer
- Cook 15-20 minutes to marry flavors
- Adjust seasoning with rock sugar, soy sauce
Serving:
- Serve in claypot at the table
- Keep warm over portable burner
- Serve from top to bottom
- Provide both rice and spoons

Pro Tips:

Quality of dried ingredients greatly affects final dish
Don’t rush the soaking process
Braise each ingredient separately for optimal texture
Stock should be rich but not overly salty
Traditionally eaten from top (expensive items) to bottom

Make-Ahead:

Stock can be made 2 days ahead
Braised items can be prepared 1 day ahead
Assemble and final cook on serving day

Storage:

Refrigerate leftovers in stock within 2 hours
Consume within 2 days
Reheat gently to avoid overcooking seafood

Culinary Analysis: Facets & Characteristics

Regional Cooking Styles

Cantonese (Fu Lin Men, Yang Ming)

Philosophy: Freshness above all; minimal seasoning to highlight natural flavors
Techniques: Steaming, stir-frying, braising, roasting
Characteristics: Light, clean flavors; emphasis on texture
Signature: Dim sum, roasted meats, seafood preparations
Sauces: Oyster sauce, superior stock, light soy-based

Teochew (Fu Yuan)

Philosophy: Delicate, refined, emphasis on natural ingredients
Techniques: Steaming, braising, double-boiling
Characteristics: Lighter than Cantonese; subtle seasonings
Signature: Herbal soups, steamed fish, marinated meats
Sauces: Fish sauce-based, preserved vegetables, lighter broths

Modern Fusion (White Restaurant)

Philosophy: Traditional meets contemporary; creative combinations
Techniques: Traditional methods with modern ingredients
Characteristics: Familiar comfort with surprising elements
Innovation: Bak kwa in yusheng, contemporary presentations

Flavor Profiles & Essences

Umami Depth

Sources: Dried scallops (conpoy), dried oysters, shiitake mushrooms, aged soy sauce
Development: Long braising, reduction, layering multiple umami sources
Purpose: Creates satisfying, mouth-filling richness central to Chinese cuisine

Balance (Yin-Yang)

Cooling (Yin): Seafood, vegetables, lighter proteins
Warming (Yang): Ginger, garlic, roasted meats, spices
Application: Each menu balances rich and light dishes

Five Flavors (Wu Wei)

Sweet: Rock sugar, natural seafood sweetness, glazes
Sour: Vinegar in yusheng, lime, pickled elements
Bitter: Herbal medicines, certain vegetables (gai lan)
Spicy: White pepper, ginger (warming rather than hot)
Salty: Soy sauce, oyster sauce, fermented ingredients

Texture Hierarchy (Kou Gan)

Chinese cuisine uniquely prioritizes texture:

Crispy (Cui)

Roasted pork skin, fried fish exterior, wonton strips
Achieved through: High heat, drying, double-frying

Tender (Nen)

Steamed fish, braised meats, delicate seafood
Achieved through: Precise timing, gentle cooking, marinades

Gelatinous (Nuo)

Fish maw, sea cucumber, pork skin
Achieved through: Long braising, collagen breakdown
Highly prized for mouthfeel

Crunchy (Cui)

Fresh vegetables, water chestnuts, nuts
Achieved through: Raw or minimal cooking, ice water shocking

Chewy (Jiao)

Abalone, certain mushrooms, tendon
Achieved through: Proper soaking, controlled braising
Indicates quality and luxury

Silky (Hua)

Egg dishes, tofu, fish maw soup
Achieved through: Gentle heat, emulsification

Cooking Techniques Glossary

Braising (红烧 – Hong Shao)

Low, slow cooking in soy-based liquid
Develops deep color and complex flavors
Used for: Pork, poultry, seafood, tofu

Steaming (蒸 – Zheng)

Gentle cooking preserving natural flavors
Requires precision timing
Used for: Fish, dim sum, delicate items

Stir-Frying (炒 – Chao)

High heat, constant motion
Requires proper wok technique (“wok hei”)
Used for: Vegetables, noodles, quick-cooking proteins

Double-Boiling (炖 – Dun)

Ingredients cooked in covered bowl within boiling water
Preserves delicate essences
Used for: Soups, herbal preparations, bird’s nest

Roasting (烧 – Shao)

High heat for crispy exterior
Often glazed for shine
Used for: Duck, pork, chicken

Deep-Frying (炸 – Zha)

Quick cooking at high temperature
Creates crispy textures
Used for: Whole fish, spring rolls, wonton

Symbolic Foods & Meanings

Fish (鱼 – Yu)

Sounds like “surplus/abundance” (余 – yu)
Always served whole for completeness
Direction: Head toward elders for respect

Abalone (鲍鱼 – Bao Yu)

“Guaranteed abundance and prosperity”
Premium status ingredient
Chewy texture indicates quality

Prawns (虾 – Xia)

Sounds like “laughter” (哈 – ha)
Curved shape resembles smiling
Red color = good fortune

Sea Cucumber (海参 – Hai Shen)

“Prosperity from the sea”
Regenerative properties = renewal
Gelatinous texture = wealth accumulation

Dried Oysters (蚝豉 – Ho See)

Sounds like “good business/fortune”
Essential in treasure pots
Intense umami flavor

Lettuce (生菜 – Sheng Cai)

Sounds like “growing wealth”
Used in yusheng
Fresh, crisp texture

Pomelo (柚子 – You Zi)

Sounds like “to have” (有 – you)
Yusheng ingredient
Tangy sweetness

Peanuts (花生 – Hua Sheng)

Name means “flower birth”
Symbolizes longevity, fertility
Crunchy texture in yusheng

Delivery Options & Logistics

Delivery Coverage

Yang Ming Seafood

Areas: Island-wide delivery likely given multiple outlets
Schedule: January 23 – March 3, 2026
Blackout: February 17-18 (CNY Eve/Day 1)
Lead Time: Order now for peak dates
Packaging: Insulated containers for seafood freshness

Andaz Singapore

Areas: Central Singapore, likely expanded for CNY
Schedule: February 2 – March 3, 2026
Special: Reusable claypot included
Storage: Pen cai can be reheated easily
Timing: Specific delivery slots available

Fu Lin Men

Method: Both delivery and self-collection
Areas: Check specific to outlet locations
Schedule: Pre-order now, delivery during CNY period
Packaging: Secure containers for liquid-based dishes
Options: Flexible serving sizes

White Restaurant

Method: Takeaway from multiple outlets
Locations: VivoCity, Waterway Point, others
Schedule: Pre-order now for CNY period
Convenience: Pick up from nearest location
Packaging: Ready-to-heat containers

Fu Yuan Teochew Dining

Method: Delivery and self-collection
Schedule: February 2 – March 3, 2026
Notice: One-day advance required
Flexibility: Adjust portions as needed
Packaging: Suitable for reheating

Ordering Best Practices

Timeline:

1 month ahead (mid-January): Secure preferred date/time
3 weeks ahead: Order if flexible on timing
2 weeks ahead: Limited availability for peak dates
1 week ahead: Very limited slots

Peak Demand Dates:

February 16 (CNY Eve): Highest demand
February 17 (CNY Day 1): Second highest
February 15 (day before CNY Eve): Growing demand

Payment:

Most require advance payment
Credit card/online payment typical
Some may require deposit

Cancellation:

Check individual restaurant policies
Usually 3-7 days notice required
Deposits may be non-refundable closer to date

Reheating Instructions

Yusheng:

Do not refrigerate once assembled
Assemble maximum 2 hours before serving
Keep components separated if preparing early

Pen Cai:

Reheat in claypot on stovetop
Medium heat for 15-20 minutes
Ensure center is hot before serving
Can use microwave: 5-7 minutes on high, stirring halfway

Braised Dishes:

Stovetop: Gentle heat, stir occasionally
Microwave: 3-5 minutes, covered
Add splash of water if sauce thickened

Fried Items (Fish, Pork Knuckle):

Oven: 180°C for 10-12 minutes
Air fryer: 170°C for 8-10 minutes
Avoid microwave (loses crispiness)

Soups:

Stovetop: Bring to gentle simmer
Microwave: 3-4 minutes, stirring halfway
Do not over-boil delicate ingredients

Rice Dishes:

Microwave: 2-3 minutes covered
Stovetop: Steam with splash of water
Fluff with fork before serving

Storage Guidelines

Same Day Consumption:

Keep at room temperature maximum 2 hours
Refrigerate promptly if not eating immediately

Refrigeration:

Store in airtight containers
Consume within 2 days
Separate sauce-heavy items

Freezing (if needed):

Braised meats: Up to 1 month
Seafood dishes: Not recommended
Rice: Up to 2 weeks
Yusheng: Never freeze

Price-Value Analysis

Budget Categories

Premium Tier ($500-$800+)

Yang Ming set menus ($688.80+)
Fu Lin Men combo ($638)
Serves 8-10 persons
Value: $69-$80 per person
Features: Multiple courses, premium seafood, comprehensive feast

Mid-Range ($250-$500)

Andaz pen cai ($288+)
Fu Yuan set menu ($288)
Serves 4-8 persons
Value: $36-$72 per person
Features: Signature centerpiece dishes, quality ingredients

Accessible ($80-$250)

White Restaurant bundles ($80-$100+)
Individual a la carte items
Serves 2-4 persons
Value: $20-$50 per person
Features: Core dishes, good for small families

Best Value Recommendations

For Large Families (8-10 pax):

Winner: Fu Lin Men Combo ($638)
Why: Complete meal, premium ingredients, optional add-ons
Per Head: ~$64-80

For Medium Groups (4-6 pax):

Winner: Fu Yuan Set Menu ($288 + $68 yusheng = $356)
Why: Six courses, balanced nutrition, authentic Teochew flavors
Per Head: ~$59-89

For Small Gatherings (2-4 pax):

Winner: White Restaurant Triple Treats Bundle (~$100-120)
Why: Creative fusion, convenient, satisfying portions
Per Head: ~$25-60

Best Luxury Option:

Winner: Andaz Pen Cai ($288 for 4 pax)
Why: Eight-hour braised, premium ingredients, reusable claypot
Per Head: $72
Bonus: Beautiful presentation, hotel-quality

Cost-Saving Tips

Order Early: Some restaurants offer early bird discounts
Self-Collection: Save on delivery fees ($10-30)
A La Carte Mix: Combine set items with selected a la carte dishes
Group Orders: Some restaurants offer bulk discounts
Weekday Delivery: Avoid CNY Eve premium charges

Dietary Considerations & Modifications

Vegetarian/Vegan Adaptations

Yusheng Modifications:

Replace fish/abalone with: Crispy mock duck, vegetarian “fish”, marinated tofu slices
Ensure plum sauce is vegetarian (no anchovy)
Add: Avocado, mango for creamy richness
Increase: Nuts, seeds for protein

Treasure Pot Alternatives:

Substitute seafood with: Mushroom varieties (king oyster, shiitake, enoki)
Add: Vegetarian goose, mock abalone, tofu skin rolls
Maintain layers: Still achievable with plant-based ingredients
Stock: Use mushroom-based instead of seafood/meat

Restaurant Options:

Andaz: Red velvet cookies (vegetarian)
Most restaurants: Can accommodate with advance notice
Key: Order 1-2 weeks ahead for modifications

Allergy Management

Shellfish Allergies:

Avoid: Prawns, scallops, dried oysters
Safe options: Chicken, pork, fish-only dishes
Cross-contamination: Notify restaurant about severity
Best choice: Fu Yuan herbal chicken, White Restaurant pork knuckle

Seafood Allergies:

Avoid: All fish, shellfish, dried seafood products
Safe dishes: Roasted meats, braised pork, vegetable dishes
Check: Oyster sauce (contains shellfish extract)
Alternative: White Restaurant bundles (meat-focused)

Gluten Allergies (Celiac):

Contains gluten: Soy sauce, oyster sauce, some fried items
Request: Tamari (gluten-free soy sauce) substitution
Avoid: Fried wonton strips, wheat-based noodles
Safe: Steamed dishes, plain rice, fresh vegetables

Nut Allergies:

Yusheng concern: Peanuts, sesame seeds prominent
Request: Omit nuts from preparation
Check: Some sauces contain sesame oil
Alert restaurant: Risk of cross-contamination

Halal Options

Certified Halal:

Andaz Singapore: Red velvet cookies (halal-certified)
Check individual restaurants for certification status

Considerations:

Most CNY dishes contain pork (roasted pork, pork knuckle)
Alcohol used: Shaoxing wine in many braised dishes
Alternative proteins: Chicken, beef, lamb, seafood
Recommendation: Call ahead to discuss halal modifications

Health-Conscious Modifications

Low-Sodium:

Request: Less soy sauce, oyster sauce
Choose: Steamed fish over braised items
Avoid: Preserved vegetables, salted fish
Add: Fresh herbs for flavor without salt

Low-Carb/Keto:

Skip: Rice, fried wonton strips
Focus on: Seafood, roasted meats, vegetables
Yusheng: Omit sweet sauces, increase protein
Best dishes: Steamed fish, herbal chicken, stir-fried vegetables

Heart-Healthy:

Choose: Steamed and braised over fried
Request: Less oil in stir-fries
Select: Fish, seafood for omega-3s
Include: Vegetable dishes for fiber

Sensory Experience Breakdown

Visual Presentation

Color Symbolism:

Red: Prosperity, joy (prawns, chili, goji berries)
Gold: Wealth (fried items, golden fish, amber sauces)
Green: Growth, renewal (vegetables, herbs)
White: Purity (radish, fish flesh)
Black: Sophistication (black moss, century egg)

Plating Philosophy:

Abundance: Overflowing portions symbolize plenty
Height: Tall arrangements = rising fortune
Circular: Unity, completeness (round platters)
Layering: Pen cai showcases hierarchy and variety

Restaurant Presentations:

Andaz: Hotel elegance, refined plating
Yang Ming: Fresh seafood showcase, ingredient-focused
Fu Lin Men: Traditional Cantonese, balanced compositions
White Restaurant: Contemporary fusion, playful elements
Fu Yuan: Teochew minimalism, natural beauty

Aromatic Profile

First Impressions (Opening container):

Braised dishes: Rich, savory, slightly sweet aromatics
Steamed fish: Clean, oceanic, ginger-scallion freshness
Roasted meats: Caramelized, smoky, spice-forward
Herbal soup: Medicinal, comforting, earthy-sweet

Layered Aromatics:

Base notes: Star anise, cinnamon, fermented soy
Middle notes: Ginger, garlic, mushroom earthiness
Top notes: Scallions, cilantro, sesame oil

Heating Enhancement:

Aromatics intensify with reheating
Steam releases trapped fragrances
Hot oil finish awakens volatile compounds

Taste Journey

Yusheng Experience:

Initial bite: Sweet plum sauce dominates
Mid-palate: Tangy lime, savory soy emerge
Texture play: Crunchy vegetables, tender fish
Finish: Nutty sesame, refreshing citrus
Aftertaste: Complex blend of all elements

Pen Cai Progression (Eating top to bottom):

Premium layer: Delicate seafood, clean flavors
Middle layers: Richer meats, deeper umami
Base layer: Vegetables absorb all flavors
Final bites: Most intense, concentrated taste
Overall: Journey from light to rich

Flavor Evolution:

Day 1: Fresh, distinct ingredient flavors
Day 2: Married flavors, deeper complexity
Reheated: Concentrated, more intense

Mouthfeel Complexity

Temperature Contrasts:

Hot braised items with cool pickled vegetables
Room temperature yusheng with chilled elements
Warm rice with cold garnishes

Textural Layers (In single bite):

Crispy exterior + tender interior (fried fish)
Smooth sauce + crunchy vegetable (stir-fry)
Gelatinous + firm (fish maw with mushroom)
Silky + chewy (tofu with sea cucumber)

Coating Dynamics:

Sauce viscosity coats tongue
Collagen creates silky mouthfeel
Oil provides richness and carry
Starch thickens and binds

Cultural Context & Traditions

CNY Dining Etiquette

Seating Arrangement:

Elders face door (position of honor)
Host sits near kitchen (service position)
Guests opposite host
Younger generation serve elders first

Serving Order:

Cold appetizers: Light start
Yusheng toss: Peak energy, auspicious phrases
Soup: Cleanse palate
Main dishes: Serve in order of prestige
Fish: Always last (surplus remains)
Rice: Only after dishes (shows abundance)
Dessert: Sweet ending

Table Manners:

Never flip fish (symbolizes boat capsizing)
Leave some fish (represents surplus)
Don’t stick chopsticks upright in rice (funeral ritual)
Share dishes family-style
Toast with tea or alcohol for prosperity

Symbolic Numbers

Eight (八 – Ba):

Sounds like “prosper” (发 – fa)
Andaz pen cai: Eight-hour braising, 8 persons option
Eight treasures in dishes
Most auspicious number

Nine (九 – Jiu):

Sounds like “long-lasting” (久 – jiu)
Nine-course meals common
Symbolizes longevity

Pairs/Even Numbers:

Represent balance, harmony
Dishes served in pairs (2, 4, 6, 8)
Two chickens, four fish, six prawns

Regional Variations

Cantonese Traditions:

Emphasis on roasted meats (duck, pork)
Seafood prominence
Lighter, cleaner flavors
Extensive dim sum spreads

Teochew Customs:

Herbal soups for health
Preserved vegetables (kiam chye)
Steamed fish preparations
Tea ceremony importance

Hokkien Practices:

Angel hair noodles for longevity
Spring rolls (wealth rolls)
Hae bee hiam (spicy prawn paste)
Pineapple tarts

Hakka Heritage:

Pen cai tradition originates here
Braised dishes prominence
Preserved meats
Rice wine importance

Modern Adaptations

Contemporary Changes:

Smaller portions (nuclear families)
Fusion flavors (White Restaurant’s bak kwa yusheng)
Convenience (delivery vs. cooking)
Dietary accommodations (vegetarian, halal options)

Maintained Traditions:

Symbolic foods remain essential
Family gathering importance
Yusheng toss ritual
Abundance symbolism

Generational Shifts:

Younger families: Convenience-focused
Middle generation: Balance tradition and ease
Elders: Traditional preparations preferred
Solution: Mixed approach (delivery premium items, cook simple dishes)

Pairing Recommendations

Beverage Pairings

Tea Selections:

Pu-erh: Cuts richness of braised meats, aids digestion
Oolong: Balanced for seafood, cleansing
Chrysanthemum: Cooling, offsets fried foods
Longjing (Dragon Well): Delicate for steamed fish
Tie Guan Yin: Fragrant, pairs with everything

Wine Pairings (If preferred):

Yusheng: Riesling, Gewürztraminer (handles sweet-sour)
Steamed Fish: Sauvignon Blanc, Chablis
Braised Meats: Pinot Noir, light reds
Roasted Duck: Burgundy, fuller whites
Spicy Dishes: Off-dry Rosé

Chinese Spirits:

Baijiu: Traditional, high alcohol, celebratory toasts
Huangjiu (Yellow wine): Warming, less intense
Plum wine: Sweet, dessert pairing

Non-Alcoholic:

Barley water: Traditional, cooling
Chrysanthemum tea: Sweet, refreshing
Sour plum drink: Tangy, digestive aid
Coconut water: Hydrating, mild

Complementary Dishes

To Balance Rich Set Menus:

Add: Simple vegetable stir-fry (gai lan, choy sum)
Include: Clear soup (winter melon, ABC soup)
Serve: Pickled vegetables for palate cleansing

To Enhance Seafood-Heavy Menus:

Include: One red meat dish for variety
Add: Crispy fried item for texture contrast
Serve: Ginger-heavy soup to warm

To Complete Meat-Forward Menus:

Add: Steamed fish for tradition
Include: Seafood yusheng
Serve: Vegetable dishes for balance

Dessert Pairings

Traditional Desserts:

Nian Gao (CNY cake): Sticky rice cake, steamed or fried
Tang Yuan: Glutinous rice balls in sweet soup
Longevity Peach Buns: Steamed, filled with lotus paste
Peanut Soup: Warm, comforting
Red Bean Soup: Traditional, not too sweet

Modern Desserts (From reviewed restaurants):

Andaz chocolate sets
Iced peach gum with lychee (Yang Ming)
Peach resin dessert (Fu Lin Men)

Fruit Selections:

Mandarin oranges: Classic, symbolize gold
Pomelo: Large citrus, prosperity
Persimmons: Sweet, auspicious
Longan: “Dragon eye,” good fortune
Lychee: Love, close relationships

Shopping & Preparation Guide

Essential Ingredients to Stock

Sauces & Condiments:

Light soy sauce (seasoning)
Dark soy sauce (color)
Oyster sauce (umami)
Sesame oil (aroma)
Shaoxing wine (cooking)
Rice vinegar (acidity)
Plum sauce (yusheng)

Dried Goods:

Dried shiitake mushrooms
Dried scallops (conpoy)
Dried oysters
Fish maw (if making pen cai)
Sea cucumber (if making pen cai)
Chinese sausage (lap cheong)
Preserved vegetables

Fresh Aromatics:

Ginger (essential)
Garlic (essential)
Scallions (essential)
Cilantro (garnish)
Chinese celery

Pantry Staples:

Cornstarch (thickening)
Rock sugar (sweetness)
Five-spice powder
White pepper
Star anise
Cinnamon sticks

Where to Buy

Fresh Seafood:

Wet markets (Tekka, Chinatown)
Seafood suppliers (specific to restaurants)
Supermarket seafood counters

Specialty Ingredients:

Chinatown dried goods shops
Ban Choon Trading (dried seafood)
Lim Chee Guan, Bee Cheng Hiang (bak kwa)
Phoon Huat (baking supplies, decorations)

Convenience Options:

FairPrice, Cold Storage (basics)
Sheng Siong (good dried goods section)
Redmart, FairPrice online (delivery)

Restaurant-Quality Ingredients:

Culina (premium imports)
Marketplace (gourmet items)
Huber’s Butchery (quality meats)

Kitchen Equipment Needed

Essential:

Large wok (stir-frying)
Steamer (bamboo or metal)
Claypot/casserole (braising, pen cai)
Sharp cleaver (Chinese knife)
Large serving platters

Helpful:

Rice cooker
Slow cooker (braising)
Deep fryer or deep pot
Fish poacher (large fish)
Spider strainer

Serving:

Lazy Susan (for sharing)
Individual small bowls
Chopsticks and spoons
Tea pot and cups
Serving spoons

Timeline Planning Guide

1 Month Before CNY

Week 1 (Mid-January):

Research restaurant options
Finalize guest list and headcount
Set budget
Place pre-orders for peak dates
Reserve delivery slots

Week 2:

Order non-perishable decorations
Stock up on dried ingredients
Plan complementary dishes
Arrange seating layout
Order CNY snacks, goodies

Week 3:

Confirm all orders
Plan beverage purchases
Prepare shopping list for fresh items
Clean and organize kitchen
Test equipment

Week 4 (Week of CNY):

Purchase fresh ingredients
Final order confirmations
Prepare vegetables (can be done 1-2 days ahead)
Clean serving dishes
Set up dining area

CNY Eve Day (Feb 16, 2026)

Morning:

Confirm delivery time
Prepare table setting
Steam rice cooker
Prep garnishes
Chill beverages

Afternoon:

Receive delivery
Check all items
Begin reheating sequence
Final table arrangement
Brew tea

Evening:

Reheat dishes in stages
Assemble yusheng just before serving
Keep dishes warm
Enjoy reunion dinner!

Day 1-2 of CNY (Feb 17-18)

Enjoy leftovers creatively
Reheat properly
Visit family with food gifts
Continue festive eating

Troubleshooting & FAQs

Common Issues & Solutions

Problem: Fish is overcooked after reheating

Solution: Reheat on low heat, shorter time; fish continues cooking in residual heat
Prevention: Slightly undercook initially if reheating expected

Problem: Fried items lost crispiness

Solution: Reheat in oven/air fryer, never microwave
Prevention: Store separately from sauced items

Problem: Yusheng became soggy

Solution: Can’t fix; prevention is key
Prevention: Add sauce only when ready to toss; keep ingredients separate

Problem: Braised dish sauce too salty

Solution: Add water/stock to dilute; add sugar to balance
Prevention: Taste before serving; adjust seasoning

Problem: Not enough food

Solution: Quick additions: order extra rice, simple stir-fried vegetables, instant soup
Prevention: Overestimate portions; better to have leftovers

Problem: Too much food

Solution: Freeze suitable items (braised meats); share with neighbors; creative leftovers
Prevention: Accurately estimate appetites; consider takeaway portions

Storage & Food Safety

Temperature Control:

Hot foods: Above 60°C (140°F)
Cold foods: Below 5°C (41°F)
Danger zone: 5-60°C (bacteria growth)

Maximum Room Temperature Time:

2 hours total
1 hour if above 32°C ambient
Discard if exceeded

Refrigeration Guidelines:

Cool to room temp first (30-60 minutes)
Don’t put hot food directly in fridge
Store in shallow containers
Label with date
Use within 2-3 days

Reheating Safety:

Heat to 75°C (165°F) internal temperature
Use food thermometer
Stir halfway through
Only reheat once
Don’t partially reheat

Quality Assessment

How to Tell If Food Is Still Good:

Visual:

No mold growth
No discoloration (graying, yellowing)
No excessive liquid separation

Smell:

No sour odor
No ammonia smell
No “off” or rancid scent

Texture:

Not slimy or sticky
No unusual softness
Sauce hasn’t separated excessively

When in Doubt: Throw it out. Food poisoning isn’t worth the risk.

Creative Leftover Ideas

Day-After Transformations

Leftover Yusheng:

Mix into fried rice
Top on noodle soup
Make spring rolls filling
Add to porridge

Leftover Braised Meats:

Chop for fried rice
Fill steamed buns
Make congee topping
Create meat pies

Leftover Rice:

Egg fried rice
Rice porridge (congee)
Rice cakes
Onigiri (rice balls)

Leftover Vegetables:

Chop for egg scramble
Mix into noodles
Make vegetable pancakes
Add to soup

Leftover Seafood:

Make seafood fried rice
Create seafood congee
Mix into pasta
Make fish cakes

Fusion Creations

East-West Mashups:

CNY tacos (braised pork filling)
Asian-style pizza (duck, hoisin sauce)
Fried rice arancini
Spring roll lasagna

Modern Interpretations:

Deconstructed yusheng salad
Pen cai risotto
Char siu burger
Wonton soup ramen

Final Recommendations Summary

Best Overall Experience

Winner: Andaz Singapore 5 ON 25

Hotel quality
Beautiful presentation
Reusable claypot
Reliable execution
Best for: Impressing guests, luxury experience

Best Value

Winner: White Restaurant

Affordable bundles
Creative offerings
Multiple locations
Good for small families
Best for: Budget-conscious, convenience

Best Traditional Experience

Winner: Fu Lin Men

Authentic Cantonese
Comprehensive sets
Classic preparations
Best for: Traditional families, larger groups

Best Seafood Focus

Winner: Yang Ming Seafood

Fresh ingredients
Seafood specialization
Premium options
Best for: Seafood lovers, quality-focused

Best for Intimate Gatherings

Winner: Fu Yuan Teochew Dining

Perfect 6-person portions
Refined Teochew cuisine
Balanced menu
Best for: Small families, health-conscious

Additional Resources

Useful Websites

Honeycombers Singapore (CNY guides)
HungryGoWhere (restaurant reviews)
Burpple (food photos, reviews)
Daniel Food Diary (detailed reviews)

Books on Chinese Cooking

“The Breath of a Wok” by Grace Young
“Phoenix Claws and Jade Trees” by Kian Lam Kho
“Chinese Soul Food” by Hsiao-Ching Chou
“Every Grain of Rice” by Fuchsia Dunlop

Cultural Understanding

“The Fortune Cookie Chronicles” by Jennifer 8. Lee
“Chop Suey” by Andrew Coe
“A Spoonful of Promises” by Agnes Chang

This comprehensive guide aims to help you navigate Chinese New Year 2026 food delivery and takeaway options in Singapore with confidence. Whether you’re ordering for a large family reunion or an intimate gathering, understanding the cuisine, traditions, and practical considerations will ensure a memorable and delicious celebration. Gong Xi Fa Cai! 恭喜发财!