A Culinary Journey Through Singapore’s Festive Offerings
Chinese New Year’s Eve reunion dinners have evolved from intimate home gatherings into grand restaurant affairs, driven by space constraints in modern Singaporean homes and the desire for elaborate feasts without the stress of home preparation. As we approach the Year of the Horse on February 16, 2026, Singapore’s dining scene offers an impressive spectrum of experiences, from traditional Teochew banquets to contemporary Asian interpretations.
The Premium Experience: Jade at The Fullerton Hotel
Ambience & Setting
Jade occupies a refined space within The Fullerton Hotel’s heritage building, where colonial grandeur meets Chinese sophistication. The restaurant exudes understated luxury through dark wood paneling, silk lanterns casting warm amber glows, and jade-hued accents that reference both the restaurant’s name and auspicious symbolism. For those seeking something different, The Courtyard option transforms the hotel’s grand atrium into a Chinese garden tableau, with decorative elements evoking classical Suzhou landscapes.
The dual seating arrangement (6pm-8pm and 8:30pm-10:30pm) allows for a more intimate dining experience without the rushed feeling that sometimes plagues buffet-style reunion dinners. The Courtyard’s single 6:30pm-10pm seating suggests a more leisurely pace.
The Culinary Philosophy
Executive Chef Leong Chee Yeng has crafted a menu that embodies the Year of the Horse’s defining characteristics—strength, grace, and spirit. This isn’t merely thematic decoration but a conceptual framework that influences ingredient selection, cooking techniques, and presentation.
Dish Analysis
Premium Winning Horse Yu Sheng ($888)
The centerpiece demands attention and justifies its three-day advance notice requirement. Norwegian smoked salmon provides a buttery richness that contrasts beautifully with the wine-marinated abalone’s tender chew. The rose wine marinade is a sophisticated touch, its floral notes elevating the abalone beyond conventional preparations. The artistic arrangement depicting a horse in motion transforms the traditional prosperity toss into edible art, though one wonders if diners will hesitate before the customary tossing disrupts such careful plating.
At $888, this represents a significant investment, but the symbolism of the number (triple fortune) combined with premium ingredients justifies the price for families seeking both culinary excellence and auspicious beginnings.
Deep-Fried Peony Chilean Sea Bass with Sweet & Sour Strawberry Sauce ($230)
The marriage of sea bass and strawberry demonstrates Chef Leong’s willingness to push beyond conventional Cantonese boundaries. Chilean sea bass offers generous, flaky flesh that holds up well to deep-frying, while the “peony” presentation suggests intricate scoring that blooms during cooking. The strawberry-based sweet and sour sauce is intriguing—strawberries bring natural acidity and subtle sweetness that could refine the sometimes cloying sweetness of traditional sweet and sour preparations. This dish serves up to seven people, making it reasonable at approximately $33 per person for what promises to be a substantial fish.
Roasted Irish Pipa Duck ($58 half / $108 whole)
The pipa duck, named for its resemblance to the Chinese lute, represents classical Cantonese roasting technique. Irish duck tends toward a leaner profile than its Mainland Chinese counterparts, which could yield crispier skin with less greasiness. The pricing structure accommodates both smaller and larger gatherings, with the whole duck representing better value for families of six or more.
Warm Almond Cream with Red Date Paste Glutinous Rice Ball ($20 per person)
This dessert bridges tradition and comfort. Almond cream provides silky richness, while the red date paste filling in glutinous rice balls offers concentrated sweetness with earthy undertones. The warmth is particularly welcome during Singapore’s air-conditioned interiors, and red dates carry associations with vitality and health—an appropriate conclusion to a festive meal.
The Set Menu Experience
The individually plated set menus ($118-$268) represent a modern approach to reunion dining. This format ensures consistency, proper pacing, and elegant presentation—advantages over family-style service where certain dishes might arrive cold or portions prove uneven. The $98 vegetarian option acknowledges diverse dietary needs without relegating non-meat-eaters to afterthought status.
The 10% early bird discount for bookings before January 15 makes the premium experience more accessible and rewards planning.
Verdict
Jade delivers refined Cantonese cuisine with contemporary sensibilities in a setting befitting Singapore’s most significant cultural celebration. The premium positioning suits multi-generational families seeking to honor tradition while embracing culinary innovation. The Courtyard option offers a more dramatic setting for those who prioritize ambience alongside gastronomy.
The Heritage Specialist: Fu Yuan Teochew Dining
Ambience & Cultural Context
Fu Yuan operates two locations—the established Clarke Quay Riverside venue and the newer Greenwood Avenue restaurant. The Clarke Quay setting benefits from riverside views and the historic district’s atmospheric shophouse architecture. Teochew cuisine, known for its delicate, less oil-intensive approach compared to Cantonese cooking, demands an environment that mirrors this restraint. Fu Yuan likely favors clean lines, pale wood, and subtle decorative elements that don’t overwhelm the food.
The Menu Structure
The tiered pricing ($688/$888 for four persons, scaling to $1,888/$2,988 for ten) creates clear value propositions. The $200 premium at each tier presumably reflects upgraded ingredients—perhaps larger abalone, additional sea cucumber, or premium live seafood selections. This allows families to calibrate spending based on their priorities and budgets.
Premium Ingredients in Context
Abalone, Fish Maw, and Sea Cucumber
These three ingredients form the holy trinity of Chinese banquet cooking. Abalone’s tender texture and subtle ocean sweetness require hours of braising to achieve proper doneness. Fish maw (dried fish swim bladder) offers textural intrigue with its gelatinous, slightly crunchy quality while absorbing surrounding flavors. Sea cucumber provides another textural element—its mild flavor serves as a vehicle for rich sauces.
The inclusion of “handcrafted festive items” suggests house-made delicacies like yam paste, traditional kueh, or specialty dumpling preparations that demonstrate kitchen craftsmanship beyond simply assembling expensive ingredients.
Traditional Techniques with Contemporary Interpretation
Fu Yuan’s positioning suggests they honor Teochew fundamentals—steaming, braising, and clear broths that showcase ingredient quality—while incorporating modern plating and perhaps unexpected flavor combinations. Teochew cuisine traditionally emphasizes the natural taste of premium ingredients rather than heavy saucing, making it particularly suitable for showcasing costly seafood.
The Early Bird Advantage
The 10% discount until February 1 represents significant savings on already substantial bills. For a family ordering the $2,988 menu, this translates to nearly $300 saved—enough to cover an additional course or premium wine pairings.
Verdict
Fu Yuan caters to traditionalists and Teochew dialect speakers seeking authentic preparations with family-appropriate pricing tiers. The dual locations offer geographic flexibility, though the Clarke Quay venue likely provides superior ambience for this once-yearly celebration.
The Modern Innovator: YARA at Evans Road
Ambience & Philosophy
YARA’s Evans Road location in a serviced residence suggests a neighborhood-intimate setting rather than hotel grandeur. Modern Asian dining typically favors minimalist aesthetics—concrete, natural wood, open kitchens, and contemporary lighting that creates Instagram-worthy moments without sacrificing comfort.
Deconstructing the Dishes
Prosperity Yu Sheng ($88)
The decision to use Hamachi (yellowtail) instead of salmon represents bold departure from convention. Hamachi offers cleaner, more refined flavor with firmer texture than salmon’s oily richness. The savoury granola and crisp rice puffs introduce textural complexity and umami depth absent from traditional sweet-centric yu sheng. Candied kumquat brings concentrated citrus sweetness, while pickled ginger adds sharp, palate-cleansing acidity. The ume (plum) dressing with yuzu oil creates a Japanese-Chinese fusion—ume’s tart-sweet complexity and yuzu’s aromatic brightness replacing conventional plum sauce’s one-dimensional sweetness.
This isn’t mere novelty but thoughtful reinterpretation that maintains the prosperity toss ritual while elevating flavor sophistication. At $88 for four to six persons, it’s priced comparably to traditional versions but offers distinctly different experience.
Lotus Fragrance US Duck ($138)
The 1.5kg Jurgielewicz farm duck sourcing indicates quality focus—this American producer specializes in Moulard ducks prized for their meat quality. Stuffing the duck with black truffle glutinous rice, cashews, shiitake, and salted egg yolk creates luxurious complexity. The glutinous rice absorbs duck fat during cooking, becoming rich and savory. Black truffle elevates the dish into premium territory. Cashews provide textural contrast and buttery sweetness. Salted egg yolk adds umami richness and the characteristic orange-gold visual appeal prized in Chinese cuisine.
The four-hour simmered angelica jus demonstrates serious technique. Angelica root brings medicinal warmth and subtle anise-like aromatics that complement rich duck meat. This extended cooking time extracts maximum flavor while creating silky texture.
Grilled Barramundi En Papillotte ($128, dine-in only)
The dine-in restriction suggests this dish requires immediate service to maintain its dramatic presentation and optimal temperature. Stuffing barramundi with Muar otah prawn paste represents Singaporean-Malaysian fusion—otah’s spicy, aromatic character transforms mild barramundi into flavor bomb. The banana leaf wrapping imparts subtle vegetal notes while creating moisture-retaining environment. The sequence of baking then grilling suggests initial gentle cooking followed by high-heat char for textural contrast. Sambal ijo (green chili sambal) brings Indonesian influence with its fiery, herbaceous kick.
This dish exemplifies YARA’s modern Asian approach—technically precise Western cooking methods (en papillotte) applied to Southeast Asian flavor combinations.
Fortune Pen Cai ($368)
Pen cai (basin feast) represents traditional Hakka celebration food—a layered treasure pot where ingredients are arranged by cooking time and texture, braised together so flavors meld while each component retains identity. YARA’s version features duck, chicken, 8-head abalones (indicating substantial size), tiger prawns, fish maw, Hokkaido scallops, and shiitake.
The six-hour dried sole fish bone broth demonstrates commitment to proper foundations. Dried sole bones contribute deep umami and subtle sweetness distinct from more common chicken or pork broths. This extended cooking extracts maximum gelatin and flavor, creating rich, body-coating texture.
At $368 for six to eight persons ($46-$61 per person), this represents excellent value for a dish featuring 8-head abalone and Hokkaido scallops.
Verdict
YARA offers adventurous diners modern interpretations that honor festive traditions while embracing contemporary techniques and unexpected ingredients. The pricing sits comfortably in the mid-premium range, making innovation accessible without the intimidation factor of ultra-luxury establishments. Best suited for younger families or food enthusiasts seeking departure from conventional reunion dinner expectations.
The Buffet Champion: Verandah Rooftop Rotisserie
Ambience & Atmosphere
Rooftop dining with infinity pool and skyline views immediately sets Verandah apart from enclosed restaurant settings. The outdoor-indoor configuration at Momentus Hotel Alexandra likely offers breezy, resort-like ambience—particularly appealing for a celebratory meal where the journey matters as much as the destination. The visual drama of Singapore’s skyline provides built-in entertainment and photo opportunities for younger family members.
The Roast Specialists
Vanilla-Scented Crackling Pork Belly
Using vanilla pods to scent crackling pork represents sophisticated technique. Vanilla’s floral, slightly sweet aromatics complement rather than overwhelm pork’s savory richness. The pods likely infuse the meat during roasting while contributing to the crackling’s fragrance. This approach transforms familiar comfort food into something memorably distinctive.
14-Day Shio Kombu Butter Aged Angus Ribeye
Aging beef with shio kombu (salted kelp) butter introduces Japanese umami-building technique to premium Western beef. The 14-day aging period develops concentrated flavor and tender texture through controlled enzymatic breakdown. Shio kombu contributes glutamate-rich seasoning that penetrates the meat. This represents serious butchery craftsmanship and demonstrates the kitchen’s commitment to process-driven excellence.
‘Sha Pi’ Suckling Pig
Live carving stations create theater and guarantee hot, freshly carved portions. Suckling pig’s crispy skin and tender, delicate meat make it perpetual favorite, while the carving station ensures each guest receives optimal skin-to-meat ratio.
Tableside Service Elements
Golden Lava Cheese Baked Lobster
The “golden lava” description suggests molten cheese sauce—likely enriched with egg yolk for additional richness and the characteristic flowing, lava-like consistency. Tableside service ensures the dish arrives at peak temperature and visual drama. Lobster’s sweet, firm meat provides luxury protein that pairs surprisingly well with rich cheese sauces when properly balanced.
Braised Eight-Head Abalone
Bringing braised abalone tableside demonstrates confidence in preparation quality. Eight-head abalone represents substantial size (eight pieces per Chinese catty/600g), requiring careful braising to achieve tender texture without rubberiness. The tableside presentation allows guests to appreciate the abalone’s size and the glossy, concentrated braising liquid.
Cold Appetizers & Supporting Dishes
The Duo of Murotsu Oysters prepared two ways likely offers raw and cooked preparations, accommodating different preferences while showcasing the oysters’ quality. Murotsu oysters from Japan’s Hyogo Prefecture are prized for clean ocean flavor and plump meat.
Drunken Chicken with Aged Shaoxing demonstrates proper attention to traditional preparations—the chicken’s silky texture and the Shaoxing wine’s complex, nutty notes create classic flavor combination. Cold Pork Trotter Jelly represents comfort food elevated—the natural gelatin from slow-cooked trotters sets into wobbly, savory terrine.
Black Truffle “Phoenix” Chicken, Poached Prawns with ginger-scallion, and Longevity Noodle with Crab Roe & Trout Caviar round out the offerings with mixture of luxury ingredients and traditional favorites.
Dessert Innovation
Silky Yam Puree with Caramelised Pumpkin combines familiar Chinese dessert elements (yam paste/orh nee) with caramelized pumpkin’s concentrated sweetness and subtle earthiness. Persimmon Crème Brûlée represents East-West fusion—persimmon’s honey-like sweetness and slight astringency paired with French custard’s richness and caramelized sugar’s bitter-sweet crack.
Value Proposition
At $108 per adult for over 30 dishes including premium ingredients like 8-head abalone, aged beef, and live lobster, Verandah offers exceptional value. The $58 children’s pricing makes it family-friendly, while the buffet format allows everyone to eat according to their preferences and appetites—particularly important for reunions spanning multiple generations with varying tastes.
Verdict
Verandah excels at delivering variety, value, and visual drama. The rooftop setting creates memorable experience beyond the food itself, while the breadth of offerings ensures every family member finds favorites. Best suited for larger gatherings (8-12+ people) where the buffet format’s variety justifies the logistics of getting everyone to Alexandra Road.
The Value Champion: Kent Ridge Guild House (NUSS)
The Community Club Advantage
NUSS venues offer members and their families significantly better value than commercial establishments, though quality and ambience may be more functional than luxurious. The multiple venue options (Café on the Ridge, The Scholars Chinese Restaurant, Della & Seng Gee Guild Hall) allow families to choose based on group size and budget.
Analyzing the Pricing
Café on the Ridge ($468 for six persons = $78/person)
This represents extraordinary value for a reunion dinner set menu. While details aren’t provided, this pricing suggests solid preparations of traditional favorites without premium ingredients like abalone or sea cucumber. The focus likely centers on well-executed classics—steamed fish, roast meats, braised dishes, and comforting soups.
The Scholars Chinese Restaurant ($888-$1,388 for ten persons = $88-$139/person)
The higher per-person cost suggests upgraded ingredients and more elaborate preparations compared to Café on the Ridge. The $1,388 tier might include abalone, premium seafood, or specialty preparations that justify the 50% price premium.
Della & Seng Gee Guild Hall ($788-$888 for ten persons = $79-$89/person)
This pricing positions between the café and The Scholars, suggesting good-quality preparations with some premium touches without reaching full luxury ingredients.
The Dual Seating Reality
The two seating times (5:30pm-7:30pm and 8:15pm-10pm) create natural traffic flow management but impose time constraints absent from single-seating venues. Families must gauge whether two hours suffices for their reunion needs, factoring in photography, speeches, and the natural rhythm of multi-generational gatherings.
Who Benefits Most
NUSS members seeking value without sacrificing tradition will find these offerings ideal. The lack of ambience pretension can actually create more relaxed atmosphere where families focus on togetherness rather than Instagram-worthy presentations. For practical Singaporeans prioritizing food quality and company over setting, Kent Ridge represents smart choice.
Verdict
Kent Ridge Guild House delivers exceptional value for NUSS members, with pricing that makes reunion dinners accessible without requiring significant financial sacrifice. The multiple venue options accommodate various group sizes and budget levels. However, non-members should investigate guest policies and potential surcharges before planning.
Final Recommendations
For Traditional Families Seeking Prestige: Jade at The Fullerton or Fu Yuan Teochew Dining deliver heritage, premium ingredients, and settings befitting significant occasions.
For Adventurous Eaters: YARA offers modern reinterpretations that maintain festive spirit while delivering unexpected flavors.
For Large Gatherings Prioritizing Variety: Verandah Rooftop Rotisserie or Edge at Pan Pacific provide buffet abundance with premium touches.
For Value-Conscious Families: Kent Ridge Guild House (for NUSS members) or Food Capital at Grand Copthorne balance tradition and affordability.
For Intimate Fine Dining: 5 ON 25 at Andaz Singapore combines handcrafted menus with private dining options and tableside theater.
The diversity of Singapore’s 2026 Chinese New Year’s Eve reunion dinner scene ensures every family can find appropriate match for their priorities, whether they emphasize tradition, innovation, value, or prestige. Early booking remains essential across all price points, as February 16 approaches and tables disappear.