Complete Restaurant Reviews, Menus & Analysis
1. MIMI RESTAURANT
Review
Mimi Restaurant offers an exceptional heritage dining experience in one of Singapore’s last two conserved Chinese mansions, dating back 155 years. The nostalgic ambiance along Singapore River creates an authentic atmosphere for family gatherings. The menu balances traditional Cantonese and Teochew preparations with thoughtful vegetarian options, making it inclusive for diverse dietary needs.
Rating: 4.5/5 – Outstanding for heritage seekers and traditionalists
Contact Information
- Address: #02-02, Clarke Quay, 3A River Valley Road, Singapore 179020
- Operating Hours: Lunch 11am-3pm (from 9 Feb 2026), Dinner 5pm-10pm
- Available From: 1 February 2026
- Reservation: Essential due to limited heritage space
Menu Analysis
Signature Dishes
Prosperous Lo Hei (Yusheng)
- Culinary Style: Traditional Cantonese
- Key Components: Fresh vegetables, crispy whitebait, candied nuts, sweet plum dressing
- Flavor Profile: Sweet, tangy, umami-rich with textural contrast
- Cultural Significance: Symbol of abundance and prosperity
Crispy Roasted Chicken
- Cooking Method: Traditional rotisserie roasting
- Texture: Crackling crispy skin, succulent meat
- Flavor Notes: Savory with aromatic five-spice undertones
- Essence: Cantonese simplicity highlighting quality ingredients
Claypot Prawns with Fried Buns
- Style: Teochew-inspired
- Textures: Tender prawns, crispy-soft buns, rich gravy
- Flavor Complexity: Sweet prawn essence, garlic aromatics, soy umami
- Serving Aspect: Interactive dining with bun-dipping
Steamed Star Garoupa
- Preparation: Cantonese steaming technique
- Texture: Silky, delicate flakes
- Flavor: Clean, naturally sweet fish with light soy and ginger
- Symbolism: Represents surplus and abundance
Vegetarian Menu
Double-Boiled Morel Mushroom and Bamboo Pith Soup
- Cooking Technique: Traditional double-boiling (4-6 hours)
- Flavor Profile: Deep umami, earthy, nourishing
- Texture: Silken mushrooms, tender bamboo pith
- Health Aspects: Cleansing, nutrient-rich
Sweet and Sour Seaweed ‘Fish’
- Innovation: Plant-based interpretation of classic dish
- Flavor Balance: Tangy-sweet with subtle ocean notes
- Texture: Crispy exterior, tender inside mimicking fish
- Appeal: Familiar flavors in vegetarian form
Pricing Structure
- Standard Feast Sets: From $98 per person (minimum 4 pax)
- Vegetarian Menu: From $88 per person
- Value Assessment: Mid-range with heritage premium
Culinary Facets & Traits
- Authenticity: High traditional adherence
- Technique Mastery: Classical Cantonese and Teochew methods
- Ingredient Quality: Premium, fresh market selections
- Presentation: Elegant, family-style serving
- Atmosphere: Historic, nostalgic, intimate
Delivery Options
Not specified – primarily dine-in experience to preserve ambiance
2. 5 ON 25 AT ANDAZ SINGAPORE
Review
5 ON 25 represents refined contemporary Cantonese cuisine with sustainability consciousness. Located on the 25th floor, it combines elevated views with elevated flavors. The planet-friendly approach to traditional dishes demonstrates culinary innovation without compromising authenticity. Excellent for discerning diners seeking luxury with environmental awareness.
Rating: 4.8/5 – Premium refined Cantonese with modern values
Contact Information
- Address: Level 25, Andaz Singapore, 5 Fraser Street, Singapore 189354
- Operating Hours: Lunch 11:30am-2:30pm, Dinner 6pm-10pm
- Available Period: 2 February – 3 March 2026
- Reservation: Highly recommended for window seating
Menu Analysis
Signature Planet-Friendly Yusheng
Sustainably-Sourced Cured Petuna Ocean Trout Yusheng
- Innovation Factor: Eco-conscious ingredient sourcing
- Texture Layers: Buttery trout, crisp vegetables, crunchy whitebait, candied nuts
- Flavor Composition:
- Base: Fresh, clean greens
- Protein: Rich, fatty ocean trout
- Accent: Sweet-tangy handcrafted plum dressing
- Crunch: Whitebait, nuts, crackers
- Luxury Additions Available:
- Jade Tiger abalone (tender, oceanic)
- Marinated jellyfish head (crunchy, savory-sweet)
- Essence: Modern sustainability meets tradition
- Price: From $88
Premium Set Menu Highlights
Steamed South Patagonian Toothfish Fillet
- Fish Character: Chilean sea bass alternative, buttery and rich
- Cooking Method: Gentle Cantonese steaming
- Texture: Extraordinarily tender, flaky, melt-in-mouth
- Flavor Profile: Sweet natural fish oils, delicate seasoning
- Accompaniments: Light soy, scallions, ginger aromatics
Koya XO Brandy Flambé Claypot-Baked Jasmine Rice
- Cooking Style: Theatrical tableside preparation
- Flavor Complexity:
- XO sauce: Dried seafood umami, spicy depth
- Brandy: Aromatic warmth, caramelized notes
- Rice: Nutty jasmine fragrance, crispy bottom crust
- Texture: Creamy rice with crunchy socarrat layer
- Sensory Experience: Visual drama, aromatic spectacle
Crispy Maine Lobster Rolls (Lunch Specialty)
- Preparation: Deep-fried dim sum technique
- Texture Contrast: Shattering crispy wrapper, succulent lobster
- Flavor: Sweet lobster, light seasoning, mayonnaise accent
- Style: Modern Cantonese dim sum innovation
À La Carte Seasonal Specials
Stir-Fried Maine Lobster
- Cooking Method: High-heat wok technique
- Texture: Tender, springy lobster meat
- Flavor Options: Ginger-scallion, superior stock, or XO sauce
- Wok Essence: Characteristic “wok hei” smokiness
Jade Tiger Abalone
- Quality Grade: Premium live abalone
- Texture: Tender yet toothsome, luxurious
- Flavor: Natural sweetness, oceanic essence
- Preparation: Braised in superior stock
Poached Spotted Grouper Fillet in Superior Fish Broth
- Technique: Precise temperature-controlled poaching
- Broth Character: Hours-simmered fish bones, concentrated umami
- Fish Texture: Silky, barely-set custard-like
- Flavor Depth: Clean, intensely savory, comforting
Pricing Structure
- Set Lunch/Dinner: From $108 per person
- Vegetarian Sets: $98 per person
- Signature Yusheng: From $88
- Value Assessment: Premium luxury tier
Culinary Facets & Styles
- Technique: Classical Cantonese with modern precision
- Flavor Philosophy: Ingredient-forward, balanced seasoning
- Presentation: Refined, contemporary plating
- Innovation: Sustainability integration
- Atmosphere: Elegant, panoramic views
- Service Style: Attentive, knowledgeable fine dining
Delivery Options
Not specified – fine dining experience optimized for on-site service
3. ORCHID LIVE SEAFOOD
Review
Orchid Live Seafood is a seafood lover’s paradise, emphasizing ultra-fresh live seafood in every dish. The restaurant’s commitment to premium ingredients and traditional preparations creates an authentic feast experience. Ideal for families who prioritize seafood quality and generous portions.
Rating: 4.3/5 – Excellent for seafood enthusiasts
Contact Information
- Address: Multiple locations including HomeTeamNS Khatib and Jalan Kelulut
- Operating Hours: Daily 11am-2:30pm, 5pm-10pm
- Dates: Enquire directly
- Note: Multiple locations for convenience
Menu Analysis
Seafood-Focused Specialties
Alaskan Crab Meat Seafood Fried Rice
- Ingredient Quality: Premium Alaskan crab
- Cooking Style: Wok-fried with high heat
- Texture: Fluffy rice, sweet crab chunks throughout
- Flavor Profile: Delicate seafood sweetness, wok hei, subtle seasoning
- Technique: Each grain separated, not oily
H.K. Steamed Wild Coral Trout
- Fish Characteristics: Wild-caught, firmer texture than farmed
- Hong Kong Style: Steamed with precision timing
- Texture: Firm flakes, springy, fresh
- Flavor: Clean, naturally sweet, enhanced with soy-ginger-scallion
- Symbolism: Whole fish represents completeness
Braised Two-Head Greenlip Abalone with Broccoli
- Abalone Grade: Large, premium two-head size
- Cooking Method: Extended braising in superior stock
- Texture: Tender with pleasant chew, luxurious
- Flavor Layers:
- Abalone: Oceanic, sweet, concentrated
- Sauce: Rich, savory, slightly viscous
- Broccoli: Fresh, crisp contrast
- Essence: Cantonese banquet classic
Signature Items
Steven Chicken (Signature Platter)
- House Specialty: Proprietary preparation
- Likely Style: Herbal or soy-poached
- Reputation: Restaurant’s calling card
- Serving: Cold or room temperature appetizer
Luxurious Pen Cai (Basin Feast)
- Concept: Multi-layered treasure pot
- Components: Premium ingredients stacked by significance
- Typical Layers (top to bottom):
- Top: Abalone, sea cucumber, premium seafood
- Middle: Roasted meats, mushrooms
- Bottom: Vegetables, beancurd absorbing flavors
- Cooking Style: Braised together, flavors meld
- Serving: Communal, symbolic of abundance
- Flavor: Rich, complex, deeply savory
Prosperous Yusheng with Lobster Sashimi
- Premium Element: Fresh lobster sashimi
- Texture: Tender, sweet raw lobster
- Flavor: Sweet crustacean, crisp vegetables, plum dressing
- Innovation: Elevated from traditional fish-based versions
Desserts
Premium Bird’s Nest Soup with Peach Gum
- Ingredients: High-grade edible bird’s nest, peach gum
- Texture: Gelatinous bird’s nest, bouncy peach gum
- Flavor: Subtly sweet, nourishing
- Health Benefits: Traditional beauty and wellness tonic
- Serving: Warm, comforting
Osmanthus Fragrant Jelly Delight
- Floral Element: Dried osmanthus flowers
- Texture: Smooth, delicate jelly
- Flavor: Floral, lightly sweet, refreshing
- Essence: Light palate cleanser
Pricing Structure
- Set Menus: From $488
- À La Carte Items: From $68
- Value Assessment: Mid-to-premium tier focused on seafood quality
Culinary Facets & Characteristics
- Primary Focus: Live seafood excellence
- Freshness Standard: Tank-to-table preparation
- Technique: Traditional Cantonese methods
- Portion Philosophy: Generous, family-style
- Ingredient Sourcing: Premium imports and local catches
Delivery Options
Not specified – likely available through restaurant direct inquiry
4. WHITE RESTAURANT
Review
White Restaurant’s collaboration with Bee Cheng Hiang brings playful innovation to CNY classics. The fusion of restaurant expertise with iconic bak kwa creates unique, Instagram-worthy dishes while maintaining traditional favorites. Perfect for younger families seeking familiar flavors with creative twists.
Rating: 4.2/5 – Creative fusion with heritage ingredients
Contact Information
- Address: Multiple locations including VivoCity and Waterway Point
- Operating Hours: 12pm-1:30pm, 4:15pm-5:45pm, 6pm-7:30pm, 7:45pm-9:45pm
- Available Period: 13 January – 3 March 2026 (closed 17 February)
- Note: Multiple timeslots for flexibility
Menu Analysis
Bee Cheng Hiang Collaboration Dishes
Golden Horse Abundance Yusheng
- Innovation: Crispy grilled bak kwa and crunchy pulled pork integration
- Texture Complexity:
- Crispy: Grilled bak kwa shards
- Tender: Pulled pork strands
- Crunchy: Traditional vegetables and crackers
- Flavor Profile:
- Sweet-savory: Bee Cheng Hiang’s signature taste
- Smoky: Grilled meat notes
- Fresh: Vegetable brightness
- Tangy: Plum dressing
- Modern Twist: Meat-forward interpretation
- Available For: 1, 4, or 8 persons
Fortune Mongolian Pork Ribs with Pork Floss
- Base Dish: Mongolian-style sweet-savory ribs
- Innovation: Pork floss coating
- Cooking Method: Deep-fried then wok-tossed in sauce
- Texture Layers:
- Exterior: Crispy pork floss coating
- Sauce: Sticky glaze
- Meat: Tender, fall-off-bone
- Flavor: Sweet-savory with caramelized edges, umami depth
- Visual Appeal: Golden, fluffy pork floss coating
- Versatility: Scales for different party sizes
Pork Floss Salted Egg Crispy Shimeiji Mushrooms
- Trend Fusion: Salted egg + pork floss (two trending flavors)
- Cooking Technique: Deep-fried mushrooms coated in salted egg sauce
- Texture:
- Mushrooms: Crispy exterior, meaty interior
- Coating: Creamy, sandy salted egg
- Topping: Fluffy pork floss
- Flavor Profile:
- Salted egg: Rich, savory-sweet, slightly salty
- Pork floss: Sweet, savory umami
- Mushrooms: Earthy, meaty
- Modern Appeal: Trendy flavor combination
- Addictiveness Factor: High
Traditional Set Menu Highlights
Crabmeat Fish Maw Soup
- Ingredients: Premium crab meat, rehydrated fish maw
- Texture:
- Soup: Thick, velvety
- Fish maw: Soft, gelatinous, collagen-rich
- Crab: Sweet, tender strands
- Flavor: Rich seafood essence, subtle seasoning
- Nourishment: Traditional wellness soup
Butter Prawns
- Style: Malaysian-Chinese fusion favorite
- Cooking Method: Wok-fried with curry leaves and butter
- Texture: Crispy shell, succulent prawn meat
- Flavor:
- Butter: Rich, aromatic
- Curry leaves: Fragrant, herbal
- Prawns: Sweet, fresh
- Seasoning: Sweet-savory balance
- Aromatics: Highly fragrant
Deep Fried Grouper
- Preparation: Whole fish, scored and fried
- Texture: Extra crispy skin and fins, moist flesh
- Flavor: Natural fish sweetness, light seasoning
- Serving Options: Sweet-sour sauce or soy-based
- Visual Impact: Dramatic whole fish presentation
Pricing Structure
- Set Menus: From $238 (for 4, 6, or 8 persons)
- À La Carte Items: From $38
- Collaboration Dishes: Scaled pricing for 1, 4, or 8 persons
- Value Assessment: Affordable to mid-range
Culinary Facets & Innovation
- Collaboration Success: Heritage brand integration
- Flavor Strategy: Familiar tastes, new applications
- Texture Focus: Crispy, crunchy elements prominent
- Target Audience: Modern families, younger generations
- Instagram Factor: High visual appeal
Delivery Options
Not specified – inquire at individual locations
5. JUMBO SEAFOOD
Review
Jumbo Seafood needs no introduction as Singapore’s iconic seafood destination. The CNY menu showcases their award-winning signatures alongside festive specialties. Reliable quality and the legendary chilli crab make this a safe yet spectacular choice for reunion dinners.
Rating: 4.6/5 – Iconic, consistent, crowd-pleasing
Contact Information
- Address: Multiple locations including Resorts World Sentosa and Ion Orchard
- Operating Hours: Enquire for specific timings
- Available Period: 2 February – 8 March 2026
- Special: CNY Eve Reunion menu available
Menu Analysis
CNY Eve Reunion Set Menu
Quintessential Salmon Yusheng
- Fish Choice: Fresh Norwegian salmon
- Style: Classic preparation
- Components: Standard prosperity ingredients
- Reliability: Consistently executed
Herbal Superior Stock Poached Live Prawns
- Poaching Medium: Multi-herb superior stock
- Prawns: Live, ultra-fresh
- Cooking Precision: Just-cooked, retaining snap
- Texture: Tender, springy, sweet
- Flavor:
- Prawn: Natural sweetness
- Stock: Herbal, medicinal, nourishing
- Essence: Clean, restorative
- Health Aspect: Gentle, wellness-focused
Steamed Soya Sauce Soon Hock (Marble Goby)
- Fish: Premium local Soon Hock
- Cantonese Classic: Steamed with soy-ginger-scallion
- Texture: Tender, gelatinous skin, firm white flesh
- Flavor: Delicate, naturally sweet, umami soy
- Technique: Precise timing for perfect doneness
Celebration Set Menu (Post-CNY Eve)
Award-Winning Chilli Crab with Man Tou
- Signature Status: Singapore’s most famous dish
- Crab Quality: Fresh, meaty Sri Lankan or local
- Sauce Character:
- Texture: Thick, gravy-like
- Flavor: Sweet, tangy, mildly spicy
- Components: Tomato base, chili, egg
- Aromatics: Garlic, ginger
- Man Tou (Fried Buns): Fluffy, perfect sauce vehicles
- Eating Experience: Messy, interactive, satisfying
- Essence: Quintessential Singaporean
Boston Lobster with Silky Egg and Crispy Noodle
- Lobster Preparation: Stir-fried, cut into sections
- Egg Technique: Smooth, silky scrambled egg coating
- Noodle Element: Deep-fried crispy noodle nest
- Texture Contrast:
- Lobster: Firm, sweet
- Egg: Velvety, rich
- Noodles: Crunchy, absorbent
- Flavor: Delicate, seafood-forward, comforting
Braised Seafood Soup with Crab Meat, Conpoy and Quinoa
- Modern Element: Quinoa addition (health-conscious)
- Traditional Base: Dried scallop (conpoy) for umami depth
- Crab Meat: Sweet, tender
- Texture: Thick, comforting soup with grain texture
- Flavor Profile: Deeply savory, oceanic, nourishing
- Innovation: East-meets-West ingredient pairing
Pricing Structure
- Reunion Sets (CNY Eve): From $388
- Celebration Sets: From $338
- Note: Yusheng not included in Celebration sets
- Value Assessment: Mid-to-premium, brand premium included
Culinary Facets & Signature Style
- Cooking Style: Singapore seafood tradition
- Sauce Mastery: Iconic gravies and coatings
- Seafood Quality: Consistently high standards
- Crowd Appeal: Universal, proven favorites
- Reliability: Decades of consistency
- Brand Reputation: Tourist and local favorite
Delivery Options
Not specified – likely available through multiple delivery platforms
6. FU YUAN TEOCHEW DINING
Review
Fu Yuan delivers authentic Teochew cuisine in an opulent setting perfect for impressing elders. The combination of traditional specialties, premium live seafood, and private room options creates an elevated experience. Excellent for families prioritizing authenticity and refined ambiance.
Rating: 4.5/5 – Authentic Teochew with upscale presentation
Contact Information
- Address: #01-01C/01D, Clarke Quay, 3A River Valley Road, Singapore 179020
- Operating Hours: 1.5h and 2h seatings from 11:30am-11pm daily
- Available Period: 2 February – 3 March 2026
- Special Feature: Limited private rooms (reserve early)
Menu Analysis
Teochew-Style Dishes
Abalone Yusheng
- Premium Element: Braised abalone slices
- Teochew Interpretation: Less sweet than Cantonese versions
- Abalone Texture: Tender, luxurious
- Balance: Seafood-forward, refined sweetness
- Price: À la carte from $68
Braised Meat Platter
- Teochew Signature: Five-spice braised selections
- Typical Components:
- Duck: Dark, tender, aromatic
- Pork belly: Melt-in-mouth fat layers
- Beancurd: Infused with braising liquid
- Eggs: Tea-stained, savory
- Braising Liquid: Soy, spices, herbs, aromatics
- Flavor Profile: Complex spice blend, not heavy
- Texture: Tender throughout, gelatinous elements
- Serving: Cold or room temperature
Steamed Marble Goby
- Fish: Premium Soon Hock (Marble Goby)
- Teochew Steaming: Lighter hand than Cantonese
- Accompaniments: Preserved vegetables, ginger
- Texture: Silky, delicate
- Flavor: Pristine fish taste, subtle accents
- Philosophy: Ingredient purity emphasized
Braised Ee Fu Noodles with Boston Lobster
- Noodle Type: Premium flat egg noodles
- Lobster Preparation: Stir-fried, then braised
- Sauce: Rich superior stock reduction
- Noodle Texture: Soft, sauce-absorbed
- Lobster Texture: Tender, sweet
- Flavor Depth: Concentrated seafood essence, umami-rich
- Presentation: Luxurious, celebratory
Pan-Fried Nian Gao (Year Cake)
- Traditional Closer: Sweet ending
- Preparation: Pan-fried until golden
- Texture: Crispy exterior, stretchy-chewy interior
- Flavor: Sweet, caramelized edges
- Symbolism: Rising prosperity year over year
Pricing Structure
- Set Menus: From $488 (for 4-6 or tables of 10)
- À La Carte Yusheng: From $68
- Private Rooms: Limited availability, reserve early
- Value Assessment: Premium tier, authentic Teochew
Culinary Facets & Teochew Characteristics
- Regional Authenticity: True Teochew flavors
- Technique: Braising mastery, delicate steaming
- Flavor Philosophy: Subtle, ingredient-focused
- Seafood Emphasis: Live, premium selections
- Ambiance: Opulent, elder-friendly
- Service: Formal, attentive
Delivery Options
Not specified – traditional dine-in focus
7. PARADOX SINGAPORE
Review
Paradox offers unprecedented flexibility with both lavish sit-down banquets and extensive buffet options. The renovated ballroom provides an elegant setting for traditional multi-course feasts, while Ellenborough Market Cafe delivers variety-seekers a spectacular spread. Excellent for large gatherings or those who want freedom to choose multiple dishes.
Rating: 4.7/5 – Versatile options for different dining preferences
Contact Information
- Address: 20 Merchant Road, Singapore 058281
- Reservation: Email or call hotel directly
- Special Discount: 20-30% off with applicable credit cards (T&Cs apply)
Banquet Menu Analysis
Seven-Course Huat Lunch Menu
Peranakan Signature: Itek Tim
- Dish: Peranakan-style roasted duck
- Preparation: Roasted with Peranakan spice blend
- Accompaniments: Preserved vegetables, tomatoes
- Flavor Profile:
- Duck: Rich, fatty, aromatic
- Spices: Complex Peranakan blend (coriander, star anise, cinnamon)
- Sourness: Preserved plum or tamarind
- Texture: Tender meat, rendered fat
- Cultural Fusion: Chinese duck, Peranakan seasoning
Emperor Herbal Chicken
- Preparation: Simmered in eight types of herbs
- Herbs Likely Include: Dang gui, goji, red dates, ginseng
- Cooking Method: Slow-simmered until infused
- Texture: Supremely tender, falling-off-bone
- Flavor: Medicinal, nourishing, subtly sweet
- Broth: Rich, wellness-focused
- Health Benefits: Traditional tonic properties
Eight-Course Fatt Dinner Menu
Five-Grain Claypot Rice with Preserved Meat
- Grains: Mix including black rice, brown rice, quinoa, barley
- Preserved Meats: Chinese sausage (lap cheong), cured duck
- Cooking Method: Claypot, creating crispy rice crust
- Texture Layers:
- Top: Glossy grains, chewy preserved meats
- Bottom: Crispy, caramelized crust (socarrat)
- Flavor:
- Preserved meat: Sweet, savory, slightly smoky
- Grains: Nutty, earthy
- Crust: Caramelized, toasted
- Modern Health Twist: Multi-grain for nutrition
Buffet Analysis – Ellenborough Market Cafe
Seafood Station
Boston Lobster
- Preparations: Multiple cooking styles available
- Quality: Fresh, premium
- Typical Styles: Grilled, steamed, thermidor
Scallops
- Freshness: High-grade
- Preparations: Grilled, baked, or in seafood dishes
- Texture: Sweet, buttery
Carving Station
Angelica Roasted Duck with Poached Pear
- Herb Element: Angelica (Dang Gui) aromatic
- Duck Preparation: Slow-roasted until crispy-skinned
- Pear Pairing: Poached in spiced liquid, sweet contrast
- Flavor Balance: Rich duck, refreshing pear
- Carving: Fresh-carved to order
Crispy Roasted Pork Belly
- Texture: Crackling skin, tender meat, luscious fat
- Flavor: Simply seasoned, pork-forward
- Crackling: Perfectly crispy, shattering
- Appeal: Universal crowd-pleaser
Hot Dishes
Shaoxing Wine Drunken Chicken with Wolfberries
- Preparation: Marinated in Shaoxing wine
- Serving: Cold or room temperature
- Texture: Tender, wine-infused
- Flavor: Aromatic wine, sweet wolfberries
- Style: Elegant appetizer
Wok-Fried Creamy Pumpkin Slipper Lobster
- Lobster Type: Slipper lobster (different from Boston)
- Sauce: Creamy pumpkin reduction
- Wok Technique: High-heat stir-fry
- Flavor: Sweet pumpkin, savory lobster
- Texture: Tender lobster, silky sauce
- Innovation: Creative sauce pairing
Dessert Station
Mandarin Thyme Gateau
- Citrus Element: Fresh mandarin (auspicious fruit)
- Herb: Thyme for complexity
- Texture: Moist cake layers
- Flavor: Bright citrus, herbal notes
Bergamot Earl Grey Tart
- Tea Infusion: Earl Grey in custard/cream
- Bergamot: Citrus-floral aromatic
- Texture: Crisp tart shell, smooth filling
- Sophistication: Refined tea dessert
Red Date Panna Cotta
- Auspicious Ingredient: Red dates (hong zao)
- Texture: Silky, jiggly, delicate
- Flavor: Subtle sweetness, date essence
- Cultural Touch: Traditional ingredient, modern preparation
Pricing Structure
Reunion Banquet:
- Lunch: $1,118++ per table of 10
- Dinner: $1,318++ per table of 10
Reunion Dinner Buffet (13-16 Feb):
- Adult: $128++
- Child: $64++
- Timings: 6pm-8pm, 8pm-10pm
CNY Lunch & Dinner Buffet (2 Jan – 3 Mar):
- Lunch: $78++ adult, $34++ child
- Dinner: $98++ adult, $42++ child
Discounts Available:
- 20% off banquet with select credit cards
- 30% off buffet with select credit cards (not valid CNY Eve)
Culinary Facets & Versatility
- Dual Concept: Banquet OR buffet choice
- Peranakan Specialty: Signature fusion cuisine
- Buffet Variety: Extensive selection
- Quality Level: Hotel standard, consistent
- Flexibility: Suits different dining styles
- Value: Discounts enhance affordability
Delivery Options
Not specified – hotel dining experience focused
COMPARATIVE ANALYSIS
By Price Point
Budget-Friendly ($88-$238)
- Mimi Restaurant: $88-$98/pax
- White Restaurant: From $238/set
Mid-Range ($338-$488)
- Jumbo Seafood: $338-$388
- Orchid Live Seafood: From $488
- Fu Yuan: From $488
Premium ($108-$128++)
- 5 ON 25: $108/pax
- Paradox Buffet: $78-$128++
- Paradox Banquet: $1,118-$1,318/table
By Cuisine Style
Traditional Cantonese:
- Mimi Restaurant
- 5 ON 25
- Jumbo Seafood
Teochew Specialty:
- Mimi Restaurant (partial)
- Fu Yuan Teochew Dining
Fusion/Modern:
- White Restaurant (with Bee Cheng Hiang)
- 5 ON 25 (sustainability focus)
Peranakan:
- Paradox Singapore
Seafood-Focused:
- Orchid Live Seafood
- Jumbo Seafood
By Party Size
Intimate (2-4 pax):
- 5 ON 25: Flexible portions
- White Restaurant: Sets for 1, 4, 8
- Mimi Restaurant: Minimum 4 pax
Medium Groups (6-8 pax):
- White Restaurant: Scalable sets
- Fu Yuan: 4-6 or 10 pax tables
- Most restaurants accommodate
Large Gatherings (10+ pax):
- Paradox: Banquet tables of 10
- Fu Yuan: Tables of 10
- Paradox Buffet: Unlimited capacity
By Dietary Needs
Vegetarian Options:
- Mimi Restaurant: Dedicated vegetarian menu ($88/pax)
- 5 ON 25: Vegetarian sets ($98/pax)
Seafood Allergies:
- White Restaurant: Meat-forward options
- Mimi Restaurant: Varied menu
Premium/Luxury Seekers:
- 5 ON 25: Sustainability + refinement
- Fu Yuan: Authentic luxury
- Orchid Live Seafood: Premium seafood
By Ambiance & Setting
Heritage/Historic:
- Mimi Restaurant: 155-year-old mansion ⭐⭐⭐⭐⭐
- Fu Yuan: Opulent traditional
Modern/Contemporary:
- 5 ON 25: 25th floor views
- Paradox: Renovated ballroom
Casual/Family-Friendly:
- White Restaurant: Multiple locations
- Jumbo Seafood: Accessible, familiar
- Orchid Live Seafood: Neighborhood spots
Flexible/Versatile:
- Paradox: Banquet OR buffet choice
COOKING TECHNIQUES GLOSSARY
Traditional Chinese Cooking Methods Featured
Steaming (清蒸)
- Technique: Gentle cooking over boiling water
- Purpose: Preserves ingredient purity, natural flavors
- Temperature: 100°C (212°F)
- Timing: Precise – overcooking ruins texture
- Best For: Fish, seafood, delicate proteins
- Examples: Steamed garoupa, toothfish, marble goby
- Cantonese Mastery: Timing is everything
- Result: Silky, tender, clean flavors
Braising (红烧/焖)
- Technique: Slow cooking in flavorful liquid
- Duration: Extended (1-4 hours)
- Purpose: Tenderize, infuse flavors
- Liquid: Soy sauce, wine, stock, spices
- Temperature: Low, gentle simmer
- Best For: Tough cuts, abalone, sea cucumber
- Examples: Braised abalone, meat platter, ee fu noodles
- Result: Fall-apart tender, deeply flavored
Stir-Frying (炒)
- Technique: High-heat, rapid cooking
- Equipment: Wok essential
- Temperature: Extreme heat (200°C+)
- Timing: Seconds to minutes
- Key Element: “Wok hei” (breath of wok) – smoky essence
- Technique: Constant motion, quick tossing
- Best For: Vegetables, seafood, meat
- Examples: Stir-fried lobster, butter prawns
- Result: Crisp-tender, aromatic, smoky
Roasting (烧/烤)
- Technique: Dry heat cooking
- Temperature: High (180-220°C)
- Purpose: Crispy skin, rendered fat
- Best For: Duck, chicken, pork belly
- Examples: Roasted duck, crispy chicken
- Preparation: Often marinated, air-dried first
- Result: Crispy exterior, juicy interior
Deep Frying (炸)
- Technique: Submerged in hot oil
- Temperature: 170-190°C (338-374°F)
- Purpose: Crispy texture, sealed moisture
- Oil Choice: Peanut or vegetable oil
- Best For: Whole fish, prawns, dim sum
- Examples: Deep-fried grouper, crispy lobster rolls
- Technique: Double-frying for extra crispness
- Result: Shattering crispy, golden
Double Boiling (炖)
- Technique: Pot within pot steaming
- Duration: 4-8 hours
- Purpose: Extract essence without boiling
- Method: Ingredients in ceramic pot, suspended over water
- Temperature: Gentle, consistent
- Best For: Soups, tonics, broths
- Examples: Morel mushroom soup, herbal soups
- Result: Crystal-clear, concentrated essence
Poaching (氽/白灼)
- Technique: Gentle simmering in liquid
- Temperature: Just below boiling (80-95°C)
- Purpose: Delicate cooking, preserve tenderness
- Liquid: Stock, water, or herbal infusion
- Best For: Seafood, chicken, fish
- Examples: Poached prawns, grouper in broth
- Result: Silky, moist, tender
Clay Pot Cooking (煲/砂锅)
- Technique: Traditional ceramic pot cooking
- Heat: Slow, even heat retention
- Purpose: Flavor melding, crust formation
- Special Feature: Crispy rice bottom (socarrat)
- Best For: Rice, braised dishes
- Examples: Claypot prawns, five-grain rice
- Result: Layered textures, complex flavors
INGREDIENT SPOTLIGHT
Premium Seafood
Abalone (鲍鱼)
- Significance: Symbol of wealth and prosperity
- Types: Fresh, dried, canned
- Grading: By size – “heads per catty” (two-head = largest)
- Texture: Chewy yet tender when properly prepared
- Flavor: Oceanic, subtly sweet, umami-rich
- Preparation: Requires extended braising (dried) or careful cooking (fresh)
- Price Point: Premium luxury ingredient
- Featured In: Yusheng, braised dishes, pen cai
Lobster (龙虾)
- Types: Boston, slipper, Maine
- Quality Indicators: Live, active, heavy for size
- Texture: Firm, sweet, springy
- Cooking Methods: Steamed, stir-fried, baked, in XO sauce
- Sweetness: Natural, delicate
- Featured In: Multiple dishes at premium restaurants
- Cultural Note: “Dragon shrimp” – auspicious name
Sea Cucumber (海参)
- Status: Prized delicacy
- Texture: Gelatinous, soft, slippery
- Flavor: Mild, absorbs surrounding flavors
- Preparation: Requires extensive rehydration
- Benefits: Collagen-rich, traditional tonic
- Use: Pen cai, braised dishes
- Symbolism: Longevity, vitality
Marble Goby/Soon Hock (笋壳鱼)
- Premium Fish: Highly prized freshwater fish
- Texture: Firm, gelatinous skin, sweet flesh
- Flavor: Delicate, naturally sweet
- Preparation: Always steamed to preserve flavor
- Price: Expensive due to slow growth
- Best Practice: Minimal seasoning
Coral Trout/Grouper (石斑鱼)
- Category: Reef fish, premium quality
- Texture: Firm flakes, moist
- Flavor: Clean, sweet, oceanic
- Types: Various species, all prized
- Preparation: Steamed (Hong Kong style)
- Symbolism: Prosperity
Patagonian Toothfish (南极鱼)
- Also Known As: Chilean sea bass
- Texture: Extremely buttery, high oil content
- Flavor: Rich, mild, luxurious
- Sustainability: Check sourcing
- Preparation: Steaming, pan-searing
- Price Point: Premium
Preserved & Dried Ingredients
Dried Scallops/Conpoy (干贝)
- Umami Bomb: Concentrated seafood essence
- Use: Soups, sauces, flavor base
- Quality: Larger = better
- Color: Golden-amber when premium
- Preparation: Rehydrate, shred, simmer
- Flavor Contribution: Deep savory depth
Chinese Sausage/Lap Cheong (腊肠)
- Character: Sweet-savory cured pork
- Texture: Firm, slightly chewy
- Flavor: Distinctive sweet-smoky
- Fat Content: High, renders during cooking
- Use: Claypot rice, fried rice, steamed dishes
- Sweetness: From sugar in curing process
Preserved Vegetables (咸菜/酸菜)
- Types: Mustard greens, radish, cabbage
- Flavor: Salty, sour, funky
- Purpose: Add complexity, cut richness
- Use: With braised duck, fish, soups
- Teochew Specialty: Essential flavor component
- Fermentation: Aged for depth
Festive Essentials
Nian Gao (年糕 – Year Cake)
- Symbolism: Rising prosperity year after year
- Base: Glutinous rice flour, sugar
- Texture Raw: Dense, sticky
- Texture Cooked: Stretchy, chewy, crispy edges
- Preparation: Pan-fried, steamed, or deep-fried
- Sweetness: Naturally sweet from sugar
- Must-Have: CNY tradition
Mandarin Oranges (桔)
- Symbolism: Gold, luck, prosperity
- Use: Decoration, gifting, desserts
- Flavor: Sweet, tangy, bright
- Auspicious: Name sounds like “luck” in Chinese
- Omnipresent: Every CNY celebration
Health & Wellness Ingredients
Bird’s Nest (燕窝)
- Source: Swiftlet saliva nests
- Status: Ultra-premium delicacy
- Texture: Gelatinous, slippery strands
- Flavor: Very subtle, mild sweetness
- Benefits: Beauty, skin health (traditional belief)
- Preparation: Cleaned, double-boiled
- Price: Extremely expensive
Peach Gum (桃胶)
- Source: Peach tree resin
- Texture: Bouncy, jelly-like when cooked
- Appearance: Translucent amber crystals
- Benefits: Skin hydration, beauty tonic
- Use: Dessert soups
- Preparation: Soak overnight, simmer
Goji Berries/Wolfberries (枸杞)
- Benefits: Vision, vitality, longevity
- Flavor: Subtle sweet, slightly bitter
- Color: Bright red-orange
- Use: Soups, braises, garnish
- TCM: Nourishes liver and kidneys
Various Herbs (药材)
- Common Types: Dang gui, ginseng, red dates
- Purpose: Wellness, balance, nourishment
- Flavor: Medicinal, earthy, some sweet
- Use: Soups, broths, braises
- Philosophy: Food as medicine
FLAVOR PROFILE DEEP DIVE
The Five Tastes in Chinese Cuisine
Sweet (甜)
- Sources: Sugar, honey, sweet preserved meats
- Balance: Never overwhelming, subtle undertones
- Examples: Bak kwa, sweet-sour dishes, desserts
- Purpose: Rounds flavors, adds harmony
Sour (酸)
- Sources: Vinegar, preserved vegetables, plum
- Function: Cuts richness, brightens dishes
- Examples: Sweet-sour dishes, yusheng dressing
- Balance: With sweet and savory
Bitter (苦)
- Sources: Certain herbs, vegetables
- Use: Minimal in festive food
- Purpose: Complexity, depth
- Balance: Subtle background note
Spicy/Pungent (辣)
- Sources: Chili, ginger, garlic, Sichuan pepper
- In CNY Food: Moderate – not overwhelming
- Examples: Chilli crab, XO sauce
- Purpose: Aromatic warmth, not aggressive heat
Salty (咸)
- Sources: Soy sauce, salt, preserved ingredients
- Function: Foundation, umami carrier
- Balance: Never overpowering
- Examples: Steamed fish, braised dishes
Umami – The Sixth Taste
Sources:
- Dried seafood (scallops, shrimp, fish)
- Soy sauce and fermented products
- Mushrooms
- Aged/cured ingredients
- Natural glutamates in seafood
Role in CNY Cuisine:
- Creates savory depth
- Satisfying, mouth-filling sensation
- Backbone of superior stocks
- Enhances overall flavor perception
Texture Hierarchy in Chinese Dining
Crispy/Crunchy (脆)
- Achieved By: Deep frying, roasting, pan-frying
- Examples: Roasted duck skin, fried fish, crackers in yusheng
- Appeal: Contrast, excitement, freshness
- Timing: Must be served immediately
Tender/Soft (嫩)
- Achieved By: Precise cooking, not overcooking
- Examples: Steamed fish, poached prawns
- Skill Level: High – easy to overcook
- Appreciation: Shows ingredient quality
Silky/Smooth (滑)
- Achieved By: Egg coating, velvet technique, gentle cooking
- Examples: Silky egg on lobster, steamed fish
- Sensation: Luxurious mouthfeel
- Technique: Requires skill and timing
Chewy/Springy (Q/弹牙)
- Prized Texture: Especially for seafood
- Examples: Fresh prawns, abalone, fish balls
- Quality Indicator: Freshness
- Term: “Q” texture (from Taiwanese)
Gelatinous (胶质)
- Source: Collagen-rich ingredients
- Examples: Fish maw, sea cucumber, pork skin
- Health: Believed beneficial for skin
- Mouthfeel: Sticky, coating, unique
Melt-in-Mouth (入口即化)
- Achievement: Long braising or high-fat content
- Examples: Braised pork belly, fatty fish
- Luxury Factor: High
- Satisfaction: Ultimate tenderness
SIGNATURE SAUCE & SEASONING ANALYSIS
XO Sauce (XO酱)
Composition:
- Dried seafood (scallops, shrimp)
- Dried chilies
- Garlic, shallots
- Oil (for preservation)
- Sometimes ham
Flavor Profile:
- Intensely savory (umami-bomb)
- Moderately spicy
- Complex, layered
- Slightly sweet undertone
Texture:
- Chunky, not smooth
- Oil-suspended solids
- Crunchy bits
Uses:
- Stir-fries
- Fried rice
- Claypot dishes
- Condiment
Origin: Hong Kong, 1980s Name: “XO” borrowed from premium cognac designation
Salted Egg Sauce (咸蛋黄酱)
Base:
- Salted duck egg yolks
- Butter
- Curry leaves
- Chili (optional)
Flavor:
- Rich, savory
- Slightly salty
- Umami-forward
- Creamy
Texture:
- Sandy, grainy
- Coating consistency
- Slightly thick
Characteristics:
- Bright golden color
- Highly aromatic
- Addictive quality
Trend: Modern fusion favorite Versatility: Works with prawns, crab, chicken, vegetables
Plum Sauce (酸梅酱)
For Yusheng:
- Pickled plums
- Sugar
- Vinegar
- Sometimes lime
Flavor:
- Sweet and tangy
- Fruity
- Slightly sour
- Refreshing
Purpose:
- Binds yusheng ingredients
- Provides moisture
- Adds festive sweetness
Balance: Key to good yusheng
Superior Stock (上汤)
Ingredients:
- Chicken bones/whole chicken
- Pork bones
- Dried seafood (scallops, ham)
- Long simmering (4-8 hours)
Characteristics:
- Crystal clear (if done well)
- Intensely flavorful
- Rich mouthfeel
- No cloudiness
Use:
- Braising liquid
- Soup base
- Poaching medium
- Sauce foundation
Quality Indicator:
- Clarity
- Depth of flavor
- Natural gelatin (sets when cold)
Chilli Crab Sauce
Jumbo’s Famous Version:
- Tomato base
- Chili paste/sauce
- Egg (for body)
- Sugar (sweetness)
- Garlic, ginger
- Lime juice
- Chicken stock
Flavor Profile:
- Sweet first
- Tangy second
- Mild spice
- Garlicky undertone
Texture:
- Thick, gravy-like
- Coats seafood
- Not too watery
Eating Method:
- Crack crab, suck sauce
- Dip man tou (fried buns)
- Messy, interactive
Balance: Sweet-tangy-spicy trinity
CULTURAL & SYMBOLIC MEANINGS
Food Symbolism in CNY
Fish (鱼 – Yú)
- Sounds Like: 余 (yú) – surplus, abundance
- Symbolism: Year of surplus
- Tradition: Must have leftover fish
- Presentation: Whole fish (completeness)
- Direction: Head toward honored guest
Yusheng/Lo Hei (捞起)
- Action: Tossing high
- Meaning: “Lift up” good fortune
- Participation: Everyone tosses together
- Phrases: Auspicious sayings while tossing
- Unity: Family bonding ritual
Nian Gao (年糕)
- Sounds Like: 年高 – year higher
- Meaning: Rising prosperity
- Sticky Nature: Family cohesion
- Sweetness: Sweet life ahead
Noodles (面)
- Long Strands: Longevity
- Tradition: Don’t cut noodles
- Texture: Chewy = longer life
- Ee fu noodles: Premium celebratory choice
Dumplings (饺子)
- Shape: Gold ingots
- Meaning: Wealth
- Eating: More = more wealth
- Northern tradition: More prominent than in Singapore
Pen Cai (盆菜)
- Basin: Overflowing abundance
- Layers: Social hierarchy (premium on top)
- Communal: Sharing prosperity
- Hakka origin: Village feast tradition
Mandarin Oranges
- Color: Gold = wealth
- Name: 桔 (jú) sounds like 吉 (jí) – luck
- Gifting: Exchange prosperity
- Pairs: Even numbers preferred
Abalone (鲍鱼)
- Homophone: 包余 – guaranteed surplus
- Status: Luxury, wealth display
- Texture: Prized delicacy
- Presentation: Whole pieces valued
Prawns (虾)
- Meaning: Happiness and laughter
- Red Color: Auspicious, festive
- Live Prawns: Vitality, energy
- Abundance: Plentiful serving
Chicken (鸡)
- Whole Chicken: Family unity
- Prosperity: 大吉大利 – great luck
- Completeness: With head and feet
- Gold Color: Especially auspicious
Color Significance
Red (红色)
- Primary CNY Color: Luck, joy, prosperity
- In Food: Prawns, braised dishes, preserved meat
- Avoid: White (mourning), black (inauspicious)
Gold (金色)
- Meaning: Wealth, fortune
- In Food: Golden fried items, mandarin oranges
- Presentation: Golden-brown = ideal
DINING ETIQUETTE & TRADITIONS
Reunion Dinner Customs
Seating Arrangement:
- Eldest/most senior faces door
- Honor positions clearly defined
- Symmetrical family placement
- Children with parents
Serving Order:
- Yusheng first (prosperity ritual)
- Soup (warming, welcoming)
- Cold appetizers
- Main protein dishes
- Carbohydrates (rice/noodles)
- Dessert (sweet endings)
Toasting:
- Multiple rounds throughout meal
- “Gong Xi Fa Cai” (恭喜发财)
- “Huat Ah!” (发啊! – Prosper!)
- Family blessings
Yusheng Ritual:
- Stand around table
- Each person adds ingredient while saying blessing
- Toss together 7-10 times
- Higher toss = higher fortune
- Auspicious phrases:
- 年年有余 (abundance yearly)
- 大吉大利 (great fortune)
- 一本万利 (profit multiplication)
- 财源广进 (wealth flows in)
Table Manners
Do:
- Wait for elders to start
- Serve elders first
- Use serving spoons
- Leave some food (shows abundance)
- Compliment host’s generosity
Avoid:
- Flipping fish (symbolizes boat capsizing)
- Finishing all food (suggests scarcity)
- Sticking chopsticks upright in rice (funeral ritual)
- Negative language
- Breaking dishes (bad luck)
PRACTICAL BOOKING GUIDE
When to Book
Timeline:
- 3 months ahead: Popular restaurants (Jumbo, Fu Yuan)
- 2 months ahead: Hotel venues (Paradox, Andaz)
- 1 month ahead: Casual spots may still have space
- CNY Eve: Book earliest – most important meal
Peak Times:
- CNY Eve (28 January 2026) – MOST COMPETITIVE
- First three days of CNY
- Weekend dinners during CNY period
Booking Tips
Questions to Ask:
- Minimum spending or per-person minimum?
- Private room availability and costs?
- Corkage policy for wine?
- Dietary restrictions accommodated?
- Set menu flexibility?
- Children’s portions available?
- Parking validation?
- Time limit per seating?
Deposits:
- Usually required
- Typically 50% advance payment
- Cancellation policies vary
- Read terms carefully
Group Coordination:
- Confirm headcount early
- Collect dietary restrictions
- Designate payment person
- Share menu in advance
- Confirm 1 week before
Budget Planning
Per Person Estimates:
- Budget: $50-$80
- Mid-range: $90-$150
- Premium: $150-$300+
- Luxury: $300+
Hidden Costs:
- Service charge (10%)
- GST (9%)
- Drinks (can double bill)
- Premium ingredient add-ons
- Corkage if BYO
- Parking
Money-Saving Tips:
- Lunch sets often cheaper
- Early bird discounts
- Credit card promotions (Paradox offers 20-30%)
- Skip à la carte add-ons
- Share yusheng across tables
- BYOB where allowed
TAKEAWAY & DELIVERY INSIGHTS
Delivery Considerations
Best Travels:
- Yusheng (assembled at home)
- Pen cai (reheat-friendly)
- Braised dishes (better next day)
- Cold appetizers
- Pre-portioned sets
Challenging Items:
- Whole steamed fish (timing crucial)
- Crispy items (lose texture)
- Live seafood
- Delicate soups
- Items requiring tableside service
Reheating Tips:
- Steamer for most dishes
- Low oven for roasted meats
- Claypot on stove for rice dishes
- Don’t microwave seafood
- Rest 5 minutes after reheating
Ordering Timeline
Advance Orders:
- 1-2 weeks minimum
- Popular items sell out
- CNY Eve orders: 2-3 weeks ahead
- Confirm delivery slots early
Delivery Windows:
- CNY Eve: Very limited slots
- Expect delays during peak
- Schedule earlier than meal time
- Have backup contact number
FINAL RECOMMENDATIONS
Best For Different Needs
Most Authentic Heritage: 🏆 Mimi Restaurant – 155-year-old mansion, traditional Cantonese-Teochew
Best Value: 🏆 White Restaurant – Affordable sets from $238, creative Bee Cheng Hiang collab
Premium Luxury: 🏆 5 ON 25 – Refined Cantonese, sustainability focus, stunning views
Seafood Specialists: 🏆 Orchid Live Seafood & Jumbo – Fresh, quality seafood focus
Most Flexible: 🏆 Paradox – Banquet OR buffet options, great discounts
Impress the Elders: 🏆 Fu Yuan – Authentic Teochew, opulent setting, private rooms
Most Instagrammable: 🏆 White Restaurant – Bee Cheng Hiang fusion dishes, modern presentation
Cuisine Match
Traditional Family: Mimi, Fu Yuan Modern Tastes: 5 ON 25, White Restaurant Seafood Lovers: Orchid, Jumbo Variety Seekers: Paradox buffet Special Occasion: 5 ON 25, Fu Yuan
CONCLUSION
The CNY 2026 reunion dinner scene in Singapore offers remarkable variety, from heritage mansions to modern luxury hotels, traditional Teochew to creative fusion. Whether you prioritize authenticity, innovation, seafood quality, or flexibility, there’s an exceptional option.
Key Takeaways:
- Book early (2-3 months ahead)
- Consider party size and dietary needs
- Balance budget with desired experience
- Understand symbolism enhances appreciation
- Embrace traditions while enjoying innovations
May your Year of the Horse reunion dinner bring prosperity, health, and family harmony! 🐴🧧✨
恭喜发财！Huat Ah!