01 | Summer Palace
It’s the Year of the Ox, so expect plenty of beef on the menu. Summer Palace’s ox-themed a la carte dishes include the stewed beef casserole, comprising beef, tendon, omasum, tripe and white turnip; and stir-fried diced beef tenderloin with black pepper and asparagus. Other festive items to add to your table include the braised dried oyster with sea moss and beancurd skin; stewed pork leg with sea cucumber and sea moss; and braised sea cucumber with goose web and vegetables. Or if you’re keen on something other than Chinese food this season, head to Basilico one floor down for Italian-inspired lohei: angel hair pasta, applewood-smoked salmon, scallops poached in Amalfi lemon, Norcia black truffles, Avruga caviar and pickled porcini mushrooms.
Until 26 February; Tel: 6725 3288; firstname.lastname@example.org; email@example.com
02 | Man Fu Yuan
Man Fu Yuan has really gone all out this year, launching not one prix-fixe menu, but eight. The five-, six- or seven-course menus comprise a dizzying variety of seasonal specialties, from salmon yusheng with Japanese Omi A4 Wagyu beef; to the double-boiled Sakura chicken broth with conch meat, fish maw, bamboo pith, cordyceps flower; to the Man Fu Yuan Abundance Treasure Pot, which contains Australia sea cucumber, 10-head abalone, Canadian lobster, Hokkaido scallops and a staggering 14 more ingredients. There’s even a vegetarian prix-fixe menu, a thoughtful touch considering how much presence meat-forward dishes tend to have during festive periods.
Until 26 February; singapore.intercontinental.com
03 | The Courtyard and The Landing Point
After a year that has left us feeling discombobulated at best, take a chance with some unexpected Chinese New Year fare: afternoon tea. The Courtyard at The Fullerton Hotel Singapore and The Landing Point at The Fullerton Bay Hotel Singapore will both offer a three-tiered tower of treats, from traditional tarts to imaginative creations such as mandarin orange macarons, caramelised chicken bak kwa egg tarts, orange-marinated lobster and shellfish in a cone, pineapple nuggets, and Eight Treasure gula melaka.
Until 28 February, excluding 14 February; Tel: 6877 8911/8912; firstname.lastname@example.org
04 | The Lobby Lounge
A five-course festive high tea menu? Sign us up, stat. The Lobby Lounge at the Capitol Kempinski Hotel Singapore presents an array of Chinese-inspired snacks bearing sophisticated European influences — honey-glazed pork and foie gras brioche, chicken floss and truffle egg croissant, bak kwa quiche, pineapple scones with caramel kaya and clotted cream, lychee liqueur baba, orange blossom panna cotta kumquat confit and more. Tea pairing is included, but consider adding on two glasses of champagne, because why not?
Until 26 February, excluding 14 February; Tel: 6715 6871
05 | The Deli
New this season at Goodwood Park Hotel include the Lucky Fortune Oranges (kumquat butter cakes shaped into mandarin oranges, resting on a “box” that’s made of marble cake); the Bountiful Box of Sweet Blessings, a medley of 15 mini tarts and cakes; and the pineapple crumble tart, with almond cream and almond pastry crumble — all idea for gifting. And when the munchies hit, you’ll want to have these on hand: sweet and savoury lotus root chips coated with maple butter syrup and tossed with minced garlic and almond flakes, and crumbly walnut cookies.
Available for takeaway and delivery; until 26 February; goodwoodparkfestive.oddle.me
06 | Janice Wong
Here’s a sweet that looks too good to eat: the hand-painted Chocolate Koi, coated with single-origin Equateur 76 percent dark chocolate and stuffed with praline feuilletine and candied orange. And as expected of the award-winning pastry chef, Wong’s baked treats are definitely worth stocking up on. Pick up the Cookie Hamper Set, comprising kueh bangkit, pineapple flower tarts, pineapple balls, and cookie flavours from caramel popcorn to macadamia raisin.
07 | Junior The Pocket Bar
Celebrating Chinese New Year doesn’t have to be just about eating. Get into the holiday spirit with Junior The Pocket Bar’s limited-run pop-up collaboration with Remy Martin. Now in its second year, the partnership results in such festive concoctions as Rolling for Prosperity, with VSOP, pineapple, spiced brown butter rum and lemon, and served with the pastry that inspired it on the side, so you can have your pineapple tart and eat it too. And while you’re there, down the Ang Bao Na Lai (“hand over the red packet”) and the Heart of Gold too. The former is a rosy blend of The Botanist Dry Gin, lychee, grapefruit, lemon and rose, and garnished with strawberry dust, while the latter comprises Cointreau, fino sherry, dry vermouth, spiced Mandarin soda and a flaky love letter.
Until 27 February; Tel: 8121 1462; juniorthepocketbar.com