In most cultures, the surest way to mark a new beginning is to gather for a convivial feast, and the Lunar New Year does it best. Here are some of the must-try menus in Singapore serving auspicious flavours, and a little extra flourish, for the season ahead din
Cassia, Capella Singapore
For a reunion feast that feels quietly refined, Cassia is welcoming the Year of the Horse with a run of Lunar New Year set menus from 16 February to 3 March, built around premium Cantonese ingredients and bright, seasonal flavours. On Chinese New Year’s Eve (16 February), go for the Joyous Reunion (S$248++ per person) or Celebration of Spring (S$288++ per person) menus, which begin with an auspicious Prosperity Lo Hei tossed in a house-made golden pineapple sauce, before moving into signatures like braised six-head South African abalone and steamed Australian rock lobster finished with aged Hua Diao wine.
From 17 February onwards, the line-up expands with options such as Dawn of Spring (lunch-only, S$168++), Auspicious Harmony (S$268++), and Abundant Blessings (S$328++), where highlights range from braised fish maw soup and sea cucumber to a luxe Chef’s Trio Platter and wok-fried Boston lobster with vermicelli and Cassia’s signature chilli sauce. And if you like your auspicious symbols cute, keep an eye out for playful dim sum (including goldfish-shaped har gao) and a dessert finale that runs from watercress jelly to black glutinous rice mochi.
藝 yì by Jereme Leung
藝 yì by Jereme Leung is serving its Lunar New Year set menus from 1 February to 3 March (with 16 February excluded). The Prosperous Set clocks in at $198++ per person (minimum two diners) and starts, as it should, with a toss: Fortune Yu Sheng with salmon sashimi and crispy fish skin. Highlights that follow include a luxe, longevity-coded double-boiled spiky sea cucumber soup with wild termite fungus, sea whelk and conpoy, plus a comforting steamed glutinous rice with abalone and shiitake—before ending on sweet symbolism with deep-fried nian gao (purple sweet potato and yam) and a homemade “yuan bao” water chestnut cake perfumed with fragrant lime.
COTE Korean Steakhouse, COMO Singapore
COTE Singapore is ringing in the Lunar New Year with Singapore-exclusive festive offerings from 19 January to the last day of the Lunar New Year on 3 March, designed for reunion-style feasting with a Korean-American edge. Start with its polished spin on a classic: Bluefin Tuna Yu Sheng (S$128++, serves 4–6), layered with crisp vegetables and lifted with Korean accents like perilla leaves and a plum-and-yuja vinaigrette, plus a nutty crunch from whole hazelnuts and toasted sesame.
For a fuller spread, the Feast of the Fire Stallion (S$178++ per head) delivers a tableside-grilled parade of five cuts spanning USDA Prime, Australian wagyu, and Korean 1++ Hanwoo BMS 9 ribeye from Jeju Island, backed by all the right supporting acts (ban-chan, ssam fixings, stews with rice), and finished with vanilla soft serve with soy sauce caramel.
Yan Ting, St. Regis Singapore
For a reunion feast that leans classic (and properly indulgent), Yan Ting at The St. Regis Singapore is serving six- and eight-course Lunar New Year set menus from 19 January to 3 March, designed around prosperity, abundance, and togetherness. Expect crowd-pleasers with luxe Cantonese gravitas: think Prosperity Yu Sheng with crispy fish skin and whitebait, braised fish maw broth with dried scallop and crab meat, and braised six-head abalone with prosperity oyster and black moss in the Bountiful Set (S$168++ per head). Going big with the extended family? The Lucky Set (S$2,388++ per table of 10) ups the ante with dishes like double-boiled fish maw consommé with sea whelk, dried scallop and matsutake, alongside celebratory mains including steamed marble goby “soon hock” with ginger and scallion and roasted duck with angelica root.
Shisen Hanten by Chen Kentaro
The Michelin-starred Shisen Hanten obliges with seven dine-in set menus (from S$168++ to S$388++ per guest) in Chef Chen Kentaro’s signature Chūka Szechwan Ryori style. Book in for lunch (9 February to 3 March) or dinner (2 February to 3 March), and start strong with the Shisen Hanten Prosperity Salmon Yu Sheng (from SS$78++). Then, lean into the indulgence with their new wok-fried glutinous rice dotted with foie gras, Chinese sausage and black truffle (S$75 nett); the kind of dish that makes “one more bite” feel inevitable.
Violet Oon
Violet Oon Singapore is leaning into its heritage playbook with private dining room-only Chinese New Year set menus across its three venues on Dempsey Hill, ION Orchard, and National Kitchen. A seasonal highlight is the VO Fragrant Yu Sheng, a tropical-leaning take on the classic toss; think kaffir lime leaves, pink ginger flower, sweet beetroot and crispy fish skin, with smoked salmon or abalone, and finished with gold leaf for extra shine.
Book a private room, and the celebration continues beyond the lo hei with festive staples like Hee Peow Soup (made with auspicious ingredients including abalone, fish maw and hand-formed crab balls), alongside crowd-pleasers such as kuay pie tee and ayam buah keluak.
