Peach Garden Chinese Restaurant: Mini Deluxe Pen Cai with Peking Duck – A CNY Review

Rating: 4.5/5
Date of Visit: January 2026
Party Size: 6 adults
Total Spend: $388++ (Mini Deluxe Pen Cai with Peking Duck Package)

The Peach Garden Experience

Peach Garden has long held a reputation as one of Singapore’s more refined Chinese restaurants—not quite at the celestial heights of hotel fine dining, but several stratospheres above your neighborhood zi char. Walking into their outlet, you immediately sense the restaurant’s positioning: crisp white tablecloths, attentive staff in proper uniforms, and that particular hush that comes when diners are treating a meal as an occasion rather than merely sustenance.

We arrived for an early dinner seating, and the dining room already hummed with CNY energy. What strikes you about Peach Garden is its consistency across outlets—whether you’re at Thomson Plaza or Marina Square, you know what you’re getting. This reliability is precisely what draws families back year after year for reunion dinners.

The Mini Deluxe Pen Cai: A Basin of Prosperity

Rating: 4.5/5

The pen cai arrived with appropriate ceremony, steaming gently in its traditional claypot, layers of luxury ingredients visible through the aromatic steam. For the uninitiated, pen cai—or “basin feast”—represents the ultimate expression of Cantonese celebratory cooking: premium ingredients layered in a vessel, each component contributing its essence to create something greater than the sum of its parts.

Peach Garden’s “Mini Deluxe” designation is somewhat misleading—there was nothing particularly mini about this abundance. The pot easily fed our party of six with leftovers, suggesting it could stretch to seven or eight less voracious diners.

Layer by Layer Analysis

Top Layer – Baby Abalone and Sea Cucumber: The baby abalones, numbering around a dozen, were tender specimens that had absorbed the pen cai braising liquid beautifully. Unlike the rubbery disappointments you encounter at lesser establishments, these had been handled with care—likely pre-braised separately before final assembly. Each piece yielded easily to the bite while maintaining enough resistance to remind you this was genuine abalone, not some mushroom imposter.

The sea cucumber deserves particular praise. Properly rehydrated sea cucumber is a litmus test for any serious Chinese kitchen—it requires days of preparation, multiple boiling and soaking cycles, and genuine expertise. Peach Garden’s specimens were exemplary: springy yet tender, with that characteristic slippery texture that allows them to slide across your palate while releasing absorbed braising liquid. The flavor itself is subtle—sea cucumber is more about texture and its ability to absorb surrounding flavors—but these had been treated with obvious respect.

Middle Layers – The Supporting Cast: This is where pen cai reveals its true character. Beneath the premium ingredients lay layers of pork belly, dried oysters, mushrooms, sea moss, and vegetables—each component positioned deliberately to contribute to the whole.

The pork belly was a revelation. Cut into substantial squares, each piece revealed the holy trinity of pork belly excellence: crispy-edged skin, a thick layer of wobbly fat that had rendered partially into the braising liquid, and tender meat. The belly had clearly spent hours in the braising liquid, taking on a mahogany hue and deep savory sweetness. The fat content, which might seem excessive in isolation, was essential—it provided richness that permeated the entire pot.

Dried oysters, those wrinkled harbingers of prosperity (the Cantonese name “ho si” sounds like “good business”), contributed concentrated umami bombs. Rehydrated to plump tenderness, each one packed more oceanic intensity than a dozen fresh oysters. I counted at least eight generous specimens, and they’d been positioned strategically throughout the pot so every diner would encounter them.

The shiitake mushrooms—and these were proper dried shiitakes, not fresh—had swollen to meaty caps that resembled tiny umbrellas. They’d absorbed the essence of everything around them, becoming flavor sponges that burst with each bite. The dried variety contributes a concentrated earthiness that fresh mushrooms simply cannot match.

The Braising Liquid – Liquid Gold: Here’s where Peach Garden truly distinguished itself. The braising liquid wasn’t merely sauce; it was the soul of the dish. Deep amber in color, with a glossy sheen from rendered fats and natural gelatin, it coated everything in luxurious richness.

The flavor profile demonstrated the kitchen’s restraint and skill—predominantly savory with layers of complexity from superior soy sauce, aged Shaoxing wine, rock sugar, and what I detected as hints of dried tangerine peel. There was depth without heaviness, sweetness without cloying, and a subtle herbal note (possibly from angelica root or codonopsis) that prevented monotony.

The liquid’s consistency was perfect—viscous enough to coat ingredients without being gloppy, allowing it to mingle beautifully with steamed rice. By meal’s end, I’d consumed perhaps two full bowls of rice simply to justify additional spoonfuls of this magnificent sauce.

Minor Criticisms:

The vegetable components—likely napa cabbage and radish at the base—had become somewhat waterlogged, losing textural definition. While this is somewhat inherent to pen cai’s nature (vegetables positioned at bottom become sacrificial flavor foundations), I’ve experienced versions where vegetables retained more integrity.

Additionally, the sea moss, while present, lacked the crispy-chewy contrast it can provide when properly fried before inclusion. It had dissolved almost entirely into the braising liquid.

The Peking Duck: Crackling Controversy

Rating: 4/5

The Peking duck arrived carved tableside, presented on an oval platter that showcased the bird’s transformation from waterfowl to crispy-skinned luxury. This was accompanied by the traditional trinity: thin flour pancakes, julienned cucumber and scallions, and sweet bean sauce.

The Skin:

This is where Peking duck lives or dies—the skin should shatter like glass, separating cleanly from the fat layer beneath. Peach Garden’s rendition achieved about 80% of this ideal. The breast portions delivered that sought-after crackle, with skin that had been lacquered to deep amber through multiple applications of maltose syrup and precise oven work. You could hear the crunch across the table.

However, the leg quarters and back portions showed less consistency—some sections remained slightly chewy rather than crispy, suggesting either uneven oven temperature or that the duck hadn’t been properly dried before roasting. Traditional Beijing preparation involves air-drying the duck for 24 hours; I suspect Peach Garden’s high volume during CNY period might compromise this step.

The Meat:

Here, Peach Garden made interesting choices. Unlike orthodox Peking duck preparation, which prioritizes skin and essentially treats meat as a pleasant afterthought, this duck featured substantial meat portions. The breast was sliced generously, maintaining moisture despite the high-heat cooking required for skin crispness.

The meat itself was good—tender, flavorful, clearly from a quality bird—but it also represented a departure from tradition. Purists might argue this dilutes the Peking duck concept; pragmatists (and those feeding six people) would counter that more edible duck for your money makes sense.

The Accompaniments:

The flour pancakes were properly steamed, thin and pliable without being gummy. They wrapped around the duck components without tearing—a small detail that matters immensely when you’re trying to construct tidy parcels.

The sweet bean sauce achieved proper balance—sweet but not candy-like, with enough fermented depth to complement rather than overwhelm the duck. Cucumber and scallions were fresh, providing necessary textural and flavor contrast to the rich duck.

Assembly and Eating:

The joy of Peking duck lies partly in the ritual—constructing your own wraps, finding your preferred ratio of skin to meat to vegetables. Our table fell into companionable silence as everyone focused on assembly, the sign of an engaging, hands-on dish.

I found myself wanting more sauce and additional pancakes by the end—the restaurant provided adequate quantities, but the duck’s generosity meant we exhausted accompaniments before finishing the bird. This is easily remedied by requesting extras.

The Complete Package Assessment

Value Proposition: At $388++ (final bill approximately $473 after taxes and service), this package presents compelling value, particularly when compared to ordering pen cai and Peking duck separately. A comparable pen cai alone at Peach Garden typically runs $250-300, while a whole Peking duck adds another $100-120. You’re essentially getting both at a bundled discount.

For six diners, this breaks down to roughly $79 per person—reasonable for the quality and quantity provided, though you’ll want to supplement with rice and possibly a vegetable dish (which we did, adding stir-fried kai lan with garlic for $18).

Festive Appropriateness: This menu combination brilliantly addresses reunion dinner’s dual mandate: impressive luxury ingredients (for face and festivity) plus substantial, satisfying food (because everyone needs to leave genuinely full). The pen cai provides the “wow” moment and traditional auspiciousness, while the Peking duck adds interactive fun and ensures adequate protein.

Practical Considerations: Both components travel well if you opt for takeaway, though I’d strongly recommend dine-in if possible. The pen cai benefits from staying hot, and Peking duck skin deteriorates rapidly once packed. The restaurant remained open throughout CNY period, avoiding the common frustration of restaurants closing precisely when you need them.

Service and Ambience

Service throughout our meal exemplified Peach Garden’s training standards. Our server demonstrated encyclopedic knowledge about ingredient sourcing and preparation methods, speaking with genuine enthusiasm rather than rote memorization. When asked about the abalone’s origin, she specified Aussie baby abalone without hesitation.

Timing between courses was well-managed, though the restaurant was clearly operating at capacity. The pen cai arrived within 15 minutes of ordering, suggesting pre-preparation (entirely acceptable for this dish, which benefits from resting). The duck required about 25 minutes, giving us ample time to make serious inroads into the pen cai.

The dining room maintained a comfortable noise level—festive without being chaotic. Families with young children were scattered throughout, and the restaurant’s spacing allowed for conversation without shouting. Background music was present but unobtrusive, some instrumental version of CNY standards.

One small service hiccup: our request for additional rice took longer than expected (nearly 10 minutes), arriving after we’d exhausted our initial bowls. This is a minor quibble but worth noting for efficiency-minded diners.

Comparison and Context

Having experienced CNY reunion dinners across Singapore’s spectrum—from hotel fine dining to hawker centers—Peach Garden occupies an interesting middle ground. It lacks the theatrical presentation of hotel establishments (no tableside carving on silver trolleys, no amuse-bouche surprises) but exceeds them in ingredient quality and portion generosity. Conversely, it offers more refinement and consistency than hawker-level reunion dinners while commanding a significant price premium.

The pen cai specifically invites comparison. I’ve had more ornate versions at hotel restaurants featuring Australian lobster and Japanese scallops, but those often prioritize visual spectacle over cohesive flavor. Peach Garden’s version feels more honest—the luxury ingredients are premium without being gratuitous, and everything serves the dish’s ultimate purpose: creating a harmonious braised feast.

Who Should Order This?

Ideal for:

• Families of 5-7 seeking quality without hotel pricing
• Those wanting traditional CNY elements (pen cai) with crowd-pleasing additions (Peking duck)
• Diners who appreciate Cantonese cooking techniques and premium ingredients
• Groups including elderly family members who value familiar, time-honored preparations
• Anyone wanting the reunion dinner experience without cooking/cleanup stress

Not ideal for:

• Strict vegetarians or those with shellfish allergies (pen cai is marine-centric)
• Small parties of 2-3 (portions too generous, though leftovers travel well)
• Adventurous eaters seeking cutting-edge or fusion interpretations
• Budget-conscious diners for whom $400+ represents significant strain
• Those requiring strict dietary accommodations (high sodium, rich ingredients throughout)

The Verdict

Peach Garden’s Mini Deluxe Pen Cai with Peking Duck Package succeeds through a combination of technical competence, quality ingredients, and smart menu design. The pen cai demonstrates proper respect for Cantonese braising traditions while remaining accessible to less adventurous palates. The Peking duck, though not quite achieving elite Beijing-level skin crackle, delivers solid execution and generous value.

Would I order this again next CNY? Absolutely, though I’d make two adjustments: request extra pancakes and bean sauce at the start, and add a lighter, vegetable-forward dish to cut through the richness. The 5% + 5% e-shop discount mentioned in the promotion is worth pursuing for those planning ahead—at these prices, 10% savings ($40+) becomes meaningful.

Peach Garden reminds us that sometimes the middle path—not the cheapest, not the most expensive, but carefully balanced—delivers the most satisfaction. This reunion dinner package won’t revolutionize your understanding of Chinese cuisine, but it will feed your family well, honor tradition appropriately, and leave everyone content. Sometimes, that’s precisely enough.

Final Ratings:

• Mini Deluxe Pen Cai: 4.5/5
• Peking Duck: 4/5
• Value: 4/5
• Service: 4.5/5
• Ambiance: 4/5
• Overall Package: 4.5/5

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Town Restaurant, The Fullerton Hotel: CNY Buffet Experience

Rating: 4/5
Date of Visit: January 2026
Buffet Type: Dinner Buffet
Party Size: 4 adults (1 complimentary with Citi promotion)
Spend: $384++ for 3 adults ($128++ each, fourth diner complimentary)

Setting the Scene

Town Restaurant occupies prime real estate at The Fullerton Hotel Singapore, overlooking the Singapore River with unobstructed views toward Marina Bay Sands. Arriving just before sunset, we watched the golden hour light transform the colonial architecture and modern skyline into something almost painterly—an appropriate prelude to what would be an evening of abundance.

The Fullerton’s gravitas permeates Town Restaurant. This is not a casual dining environment; it’s polished, elegant, and carries the weight of history (the building was once the General Post Office). Staff move with practiced efficiency, uniforms are impeccable, and there’s an unspoken understanding that you’re here for an occasion, not just a meal.

The buffet setup itself occupies a substantial portion of the restaurant, with distinct stations for salads, seafood on ice, hot dishes, carving stations, and desserts. Everything is presented with hotel-standard precision—no haphazard chafing dishes or jumbled serving utensils here.

The Buffet Concept: East Meets West

Town Restaurant’s CNY buffet takes an intriguing approach: rather than committing fully to traditional Chinese festive dishes, it offers a hybrid experience—substantial Asian components alongside international hotel buffet staples. This is both its strength and potential weakness, depending on your expectations.

Seafood Station: The Main Event

Rating: 4.5/5

The seafood-on-ice station dominated the buffet both physically and conceptually, and rightly so at $128++ per person. The presentation alone deserved appreciation: crushed ice mountains artfully arranged with shellfish, a carving station featuring a massive salmon, and strategic lighting that made everything glisten enticingly.

The Chilli Crab with Deep-Fried Mantou:

This was the headline act, and it delivered. The Fullerton’s interpretation featured sizable mud crab portions (pre-cracked for easy access—a blessing at buffets where juggling plates while extracting crab meat becomes an ordeal) bathed in that iconic Singaporean sauce: sweet, spicy, tangy, with eggy richness from the final stir-in.

The crab itself was fresh—sweet flesh that yielded cleanly from the shell, no ammonia hints or mushiness. Portion-wise, I observed the kitchen replenishing the chafing dish approximately every 20 minutes during peak dining hours, ensuring constant supply of hot, freshly-prepared crab rather than dried-out remnants.

The mantou deserve special mention. These golden-fried buns arrived crispy-edged and pillowy-centered, perfect vehicles for sauce-soaking. Unlike some hotel buffets where mantou become greasy anchors, these maintained structural integrity while absorbing chilli crab sauce, the ideal textural contrast to tender crab meat.

My only critique: the sauce’s spice level was notably tame, likely calibrated for international hotel guests. Singapore chilli crab should have gentle heat building across the meal; this version remained firmly in “mild” territory. Purists seeking authentic hawker-level kick might be disappointed.

Wok-Fried Black Pepper Slipper Lobster:

The slipper lobster represented an interesting menu choice—these crustaceans lack the dramatic presentation of whole lobsters but often deliver superior meat-to-shell ratio and sweeter flesh. The Fullerton’s preparation featured generous tail portions, wok-fried with cracked black peppercorns, butter, garlic, and what tasted like a touch of brandy.

The execution was competent but not extraordinary. The lobster meat was properly cooked (slipper lobster becomes rubbery when overdone, and these just avoided that fate), and the black pepper sauce provided aromatic punch. However, the dish suffered from buffet reality: sitting in a chafing dish inevitably compromises wok hei—that elusive smoky essence achieved only through extreme heat and immediate serving.

Fresh batches emerged noticeably superior, with pronounced wok char and more vibrant flavors. Timing your visit to the station immediately after replenishment makes a substantial difference.

Additional Seafood Components:

The raw bar featured fresh oysters (though at only one variety—appeared to be Pacific oysters, likely from Tasmania based on size and flavor profile), prawns, and mussels. The oysters were properly fresh, stored at correct temperature, with that clean oceanic taste. However, at just one variety, the selection felt limited compared to dedicated seafood buffets.

Cold prawns were large specimens, properly chilled and accompanied by cocktail sauce and lemon wedges. Nothing innovative, but solid execution—the prawns had good snap and natural sweetness.

Chinese Festive Dishes

Rating: 4/5

Town Restaurant included several seasonal Chinese preparations that acknowledged the CNY occasion without overwhelming the international buffet concept.

Yu Sheng Station:

A DIY yu sheng station allowed diners to assemble their own prosperity toss, an interactive element that proved popular, particularly with families. The station included salmon slices, all traditional condiments (plum sauce, oils, crackers, peanuts, sesame seeds), and fresh vegetables.

The salmon quality was hotel-grade—thick, uniform slices from what appeared to be Norwegian or Scottish farmed salmon. Fresh, no browning or drying at edges, with that characteristic rich, buttery texture.

The plum sauce was clearly house-made (or at least premium purchased), with actual plum flavor rather than the generic sweet goop you encounter elsewhere. However, the DIY format, while fun, meant inconsistent assembly—families unfamiliar with proper yu sheng construction sometimes created imbalanced versions.

Braised Items:

A section dedicated to traditional Cantonese braised dishes included items like sea cucumber, dried oysters, mushrooms, and what appeared to be braised duck. These demonstrated respect for CNY culinary traditions but lacked the depth of flavor you’d find at dedicated Chinese restaurants.

The sea cucumber, in particular, felt more perfunctory than premium—texture was acceptable but not exceptional, and the braising liquid lacked the complexity of serious Chinese kitchens. It satisfied the requirement for “auspicious ingredients” without truly excelling.

International Hot Dishes

Rating: 3.5/5

This is where Town Restaurant’s hybrid approach showed both its breadth and limitations.

Carving Station:

The evening we attended featured prime rib and roasted lamb rack on rotation. The prime rib was properly cooked—pink throughout, well-seasoned crust, accompanied by horseradish cream and jus. The carver offered to adjust thickness to preference, and the meat quality was legitimately good—likely USDA Choice grade or equivalent.

The lamb, however, disappointed. While cooked to proper medium-rare, it lacked aggressive seasoning and that herbaceous character (rosemary, thyme, garlic) that elevates roasted lamb. It tasted more bland than anything—fine meat rendered merely acceptable through under-seasoning.

Asian Hot Dishes:

A selection of curry, noodles, fried rice, and vegetable preparations occupied several chafing dishes. These ranged from competent to forgettable.

The laksa showed promise—decent spice level, generous seafood additions, but the broth lacked the coconut richness and complex curry depth of proper laksa. It read as “hotel laksa”—recognizable but sanitized.

Fried rice was professionally executed but unmemorable—individual grains, proper wok treatment, but lacking the intense savory punch that makes great fried rice transcendent.

A vegetable stir-fry station allowed for some lighter eating, and these vegetables were actually quite good—properly crisp, bright colors suggesting minimal overcooking, seasoned with garlic and oyster sauce in classic Cantonese fashion.

Dessert Selection

Rating: 4/5

The dessert spread was extensive and leaned heavily toward Western pastry traditions with occasional Asian touches.

Western Pastries:

An impressive array of French-style petit fours, tarts, mousse cakes, and macarons demonstrated serious pastry kitchen competence. The chocolate mousse cake featured proper layers and intense cocoa flavor without excessive sweetness. Fruit tarts included fresh berries and proper pastry cream, though the tart shells occasionally suffered from sogginess—the inevitable fate of cream-filled pastries sitting out.

Macarons were hit-or-miss. Some flavors (raspberry, chocolate) showed good shell development and filling consistency; others (salted caramel) tasted one-dimensional and overly sweet.

Asian Desserts:

Traditional CNY sweets included nian gao variations and some Southeast Asian kueh. The nian gao was competently fried—crispy exterior, chewy interior, but again lacked the “wow” factor. Kueh offerings included ondeh ondeh and kueh lapis, both decent but not exceptional.

An ice cream station featuring premium brands (appeared to be Häagen-Dazs or similar) provided the meal’s most universally appreciated dessert element. Multiple flavors, proper serving temperature, and unlimited access proved popular across all age groups at our table.

The Highlight – White Rabbit Mousse Cake:

One dessert deserving specific praise: a White Rabbit candy-inspired mousse cake that showed genuine creativity. For the uninitiated, White Rabbit is the iconic Chinese milk candy, and transforming its flavor profile into a delicate mousse demonstrated both playfulness and technical skill.

The mousse captured White Rabbit’s distinctive milky sweetness without becoming cloying, layered with what tasted like condensed milk ganache and a surprisingly delicate edible “wrapper” mimicking the candy’s rice paper. This represented exactly the kind of East-West fusion that justifies hotel buffet pricing—creative, well-executed, and appropriately festive.

Service Experience

Rating: 4.5/5

Service at The Fullerton operates at standards you’d expect from a five-star hotel. Our table was attended by multiple staff members who worked in seamless rotation—water glasses never emptied, used plates disappeared promptly, and requests were handled efficiently.

What impressed most was staff knowledge. When asked about specific dishes, our server could describe preparation methods, major ingredients, and even offer serving suggestions. This elevated the experience beyond typical buffet self-service anonymity.

The pace of buffet replenishment was well-managed. Popular items like chilli crab never sat empty for more than a few minutes, and staff actively circulated to ensure chafing dishes maintained proper temperature.

One small issue: the restaurant clearly oversold reservations for our time slot. While we had confirmed reservations, we waited approximately 15 minutes past our booking time before being seated. The Fullerton’s lobby is comfortable enough that this wasn’t catastrophic, but punctuality-focused diners should note this.

Atmosphere and Ambience

Rating: 4.5/5

Dining at Town Restaurant feels appropriately special without veering into stuffy formality. The colonial architecture provides character, high ceilings create space, and those Singapore River views add genuine value—particularly during twilight when the city lights begin reflecting off the water.

The noise level remained surprisingly manageable despite a full house. The Fullerton’s solid construction and strategic spacing prevent the acoustic chaos that plagues some buffet environments.

Lighting deserved appreciation—warm enough to feel welcoming, bright enough to actually see what you’re eating (a common buffet failure), with accent lighting highlighting the buffet stations effectively.

CNY decorations were present but restrained—subtle red and gold touches, some auspicious floral arrangements, nothing garish or overwhelming. This reflected The Fullerton’s overall aesthetic: elegant acknowledgment of the festive season without theatrical excess.

The Value Equation

This is where the Citi promotion fundamentally altered the equation. At full price ($128++ per adult, approximately $156 after taxes), this buffet would face serious competition from Singapore’s numerous CNY dining options. The food quality, while good, doesn’t quite justify that premium on its own.

However, with the “one diner free for every three paying adults” promotion, the effective per-person cost drops to roughly $117—suddenly much more reasonable for the Fullerton experience, river views, and service quality.

Without the promotion, I’d rate this buffet at 3.5/5 for value. With the promotion, it jumps to 4/5—still not a bargain by absolute standards, but fair compensation for the complete experience.

Who Should Book This?

Ideal for:

• Groups of four (maximizing the Citi promotion)
• Those prioritizing ambiance and setting over pure food focus
• Diners wanting CNY festivity without exclusively Chinese menu
• Anyone who values reliable hotel standards and professional service
• Families with varied palates (picky eaters can find something)

Not ideal for:

• Serious Chinese food purists seeking authentic preparations
• Adventurous eaters wanting cutting-edge cuisine
• Budget-conscious diners without access to promotional pricing
• Those who prioritize food above all else (dedicated restaurants offer better value)
• Large parties above 6-8 (restaurant layout doesn’t accommodate large groups well)

Comparative Context

Among Singapore’s hotel CNY buffets, Town Restaurant occupies middle ground. It doesn’t reach the heights of Marina Bay Sands’ celebrity chef venues or Shangri-La’s dedicated Chinese restaurant buffets in terms of food excellence. However, it substantially exceeds generic international hotel buffets that hastily add some yu sheng and call it “CNY special.”

The inclusion of genuine Singaporean dishes like chilli crab shows appropriate cultural respect and provides authentic local flavor. The international components, while not groundbreaking, meet professional standards. The setting and service justify premium pricing more than the food alone would.

Final Verdict

Town Restaurant’s CNY buffet succeeds as a complete experience rather than a pure food experience. The Fullerton setting, professional service, and that spectacular view create an atmosphere where competent food becomes enjoyable dining. The menu’s East-West balance will satisfy diverse groups but won’t thrill purists on either end of the spectrum.

The chilli crab and White Rabbit mousse cake represent genuine highlights—dishes worth seeking out specifically. The seafood station generally delivers on its promise, while hot dishes range from good to merely adequate. Desserts offer variety and professional execution without particular inspiration.

Would I return without the Citi promotion? Probably not—at full price, I’d opt for dedicated Chinese restaurants offering deeper expertise and better value. With the promotion? Absolutely—the effective discount makes this a pleasant way to celebrate CNY with mixed-preference groups in an undeniably beautiful setting.

The Fullerton Hotel succeeds at what luxury hotels do best: creating an experience where multiple elements combine to exceed what any single component would suggest. Town Restaurant’s CNY buffet exemplifies this philosophy—the sum proves greater than the parts, particularly when views, service, and ambiance join forces with competent cuisine.

Final Ratings:

• Seafood Station: 4.5/5
• Chinese Festive Dishes: 4/5
• International Hot Dishes: 3.5/5
• Desserts: 4/5
• Service: 4.5/5
• Ambiance: 4.5/5
• Value (with promotion): 4/5
• Value (without promotion): 3/5
• Overall Experience: 4/5

Booking Recommendations: Reserve at least three weeks in advance during CNY period. Request window seating for optimal views. Visit during sunset transition (around 6:30-7:00pm) for best lighting. Arrive hungry—this is a marathon, not a sprint.