Ready your chopsticks and toss to a year of abundance with Candlenut's Yu Sheng with homemade sesame dressing, available from 29 January - 22 February. Chef Malcolm Lee combines meticulously-prepared ingredients with harmonious flavours and contrasting textures in this symbol of reunion.

World-renowned Chef Jean-Georges Vongerichten’s legendary involvement in every aspect of his restaurants – concept, menu, architectural design, staff selection and training – shows through in The Dempsey Cookhouse and Bar, his Singapore flagship here at COMO Dempsey.

Featuring enticing dishes that showcase his signature contemporary Asian-inspired European fare, the Lunar New Year menu is available from 1 - 29 February and features Black Pepper Dumplings and more.

Indulge in the festive flavours of Lunar New Year at COMO Cuisine in COMO Orchard available from 10 – 16 February.

Begin your meal with the auspicious toss of Yu Sheng, and then savour our a la carte specials Money Bag Dumplings, Duck Sung Choi Bao, Teochew-Style Steamed Fish, Crispy Chinese Pancakes and more.

Soar into the Year of the Dragon with a spread of auspicious Lunar New Year dishes by AT feast! Start off by tossing up good fortune with our Prosperity Yusheng, featuring home-cured salmon, home-pickled ginger and yuzu dressing.

Soak up the festive vibes with our decadent “Prosperity Duck” – our take on the traditional Chinese dish, 8 Treasure Duck: deboned duck stuffed with glutinous rice, dried scallops, shrimp, Chinese sausage, mushroom, chestnuts, lotus seeds and salted egg.

Available from 2–24 Feb; pre-orders required 3 days in advance. Book a table

You can also enjoy our Prosperity Yusheng (available in two sizes) and Prosperity Duck (serves around 8-10 pax) in the comforts of your own home.

Self-collection at AT feast (16A Dempsey Road, Singapore 247695) from Tuesdays to Sundays between 12–6pm.

Embark on a Japanese culinary journey with Ippoh Tempura Bar's Lunar New Year ala-carte specials, available from 11 – 25 February.

Indulge in the exquisite Gunkan assortment featuring Salmon Roe, Sea Urchin, Caviar & Tuna, and experience the heritage of Osaka-style tempura, crafted with precision by Chef Masaru Seki, a fifth-generation tempura specialist from Ippoh, with tempura delights such as Sea Urchin Seaweed Roll and the delectable Tempura Milt.

Pangium, located within The Orangery at the Gallop Extension of the Singapore Botanic Gardens, offers 180-degree views of the UNESCO World Heritage Site. Every table affords diners a rare perspective of the 163-year-old tropical garden.

The intimate, tasting menu-only restaurant celebrates its unique setting by showcasing the natural biodiversity of our region. Named for the pangium tree that springs from the buah keluak seed, it envisions Contemporary Straits cuisine as rooted in the ethos of discovery, creativity and innovation that its cultural heritage was founded upon.