Toss to good health and wealth at chef-owner Malcolm Lee’s Michelin-starred restaurant with a Peranakan-inspired Yu Sheng, tied together with a Gula Melaka sesame dressing. Candlenut’s rendition combines classic ingredients such as arrowhead chips, ginger flower and mizuna, alongside ingredients native to Peranakan cuisine.

Candlenut’s signatures, a collection of Lee’s family recipes, will please all palates. Highlights include Chef’s Mum’s Chicken Curry, a classic dish that uses fragrant rempah made up of garlic, ginger, and chillies and Aunt Caroline’s Babi Buah Keluak, featuring Iberico pork jowl simmered in an earthy sauce.

Other standout plates include Buah Keluak Fried Rice, served with a sunny-side-up egg; and Ngoh Hiang, offering minced free-range pork, prawns, shiitake mushrooms, and water chestnuts rolled in a crispy beancurd skin.

Or opt for the ‘ah-ma-kase’ tasting menu, a family-style meal showcasing a curation of Peranakan dishes, perfect for festive reunions.

Family and friends will find their perfect retreat at Candlenut’s private dining room which cater to parties of up to 8.

Lunar New Year à la carte specials and ‘ah-ma-kase’ tasting menus
Available from 16 January to 12 February 2025

Among COMO Cuisine’s seasonal menus of traditional à la carte Lunar New Year offerings is their opulent take on Yu Sheng, a quintessential dish elevated by the addition of paspaley pearl—a rare delicacy prized for its delicate texture and sweetness, sourced from the freshest oysters. This lavish preparation features a vibrant medley of ingredients, including salmon sashimi, crisp vegetables, and golden wonton skin, all brought together by a sweet plum sauce.

The menu also features symbolic dishes enjoyed during the Lunar New Year celebrations: Steamed Cod Fish for good fortune, wok-fried Longevity Noodles, representing a long and healthy life, and Pineapple Tarte Tatin for prosperity.

Lunar New Year à la carte specials
Available from 13 January to 12 February 2025

Chinese customs meet Korean traditions in an extravagant feast for sharing at COTE Korean Steakhouse. To get the celebrations in full swing, diners can order Yu Sheng, a Lunar New Year staple crafted from the freshest produce and bluefin tuna, dressed in a vibrant plum and yuja vinaigrette.

Diners can indulge in the Feast of the Blue Serpent, a sumptuous set menu that begins with Gogi Cha, a USDA Prime beef bone consommé, setting the stage for a feast of exquisite flavours. The highlight of the meal is a selection of five premium cuts, including Japanese A5 Wagyu from Sendai Prefecture, cooked tableside and served with an array of Korean Banchan.

For an elevated experience, diners can pair their meal with a selection of fine wines curated by COTE’s resident sommelier.

Lunar New Year à la carte specials
Yusheng available from 13 January to 12 February 2025
Specials available from 29 January to 2 February 2025

Celebrate Lunar New Year at Culina Bistro with Spring Harvest, an à la carte menu showcasing seasonal flavours with a modern European flair. Tuck into vibrant and comforting dishes like Oriental Salad, Drunken Fish Chowder, and Cereal School Prawns. For Asian flavours, highlights include Longevity Noodles, Sweet and Sour Fish, and Bang Bang Duck.

The pièce de résistance is the oven-roasted Flatfish, fresh from Culina’s market, served with linguine, prawns, and scallops—perfect for sharing among three to four people.

Lunar New Year à la carte specials
Available from 29 January to 12 February 2025

The Singapore outpost of Osaka’s oldest tempura restaurant presents a lavish approach to a Lunar New Year dining experience.

At Ippoh Tempura Bar by Ginza Ippoh, diners can expect a fusion of East-Asian cultures, traditions and flavours with opulent dishes like Signature Roast Beef with Caviar, Kinmedai Usuzukuri—thinly sliced white-fleshed Golden Sea Bream sashimi, known for its tender flesh and umami-rich flavour—and Mandarin Orange Jewel Jelly as a sweet finale to any Lunar New Year meal.

This Lunar New Year, Michelin-starred Pangium invites diners to celebrate the Year of the Snake in its lush locale. Tucked away in the greenery of the Gallop Extension in the Singapore Botanic Gardens, Pangium’s private dining room welcomes up to 8 guests for an intimate dining experience, overlooking the UNESCO World Heritage site’s verdant beauty.

In this serene setting, chef-owner Malcolm Lee presents Menu No. 8, inspired by the theme Distilling the Essence. Experience a unique culinary journey through the Malay Archipelago as every dish honours the flavours and tradition of Straits cuisine.

Available throughout the Lunar New Year season

The Dempsey Cookhouse and Bar commemorates the Lunar New Year with an à la carte menu that marries chef Jean-Georges Vongerichten’s distinct French culinary techniques with traditional Chinese flavours.

The restaurant’s East meets West-inspired specials reflect Jean-Georges’ love for family, heritage, and desire to create meaningful connections through food. Highlights include Black Pepper Crab Dumplings, representing wealth; Glazed Shrimp E-fu Noodles, offering wishes of longevity; and Three Chili Mala Chicken, symbolising good luck and prosperity.

Private rooms can accommodate groups of 14 and 24.

Lunar New Year à la carte specials
Available from 13 January to 12 February 2025

Celebrate Lunar New Year with a playful Italian twist at Torno Subito, Massimo Bottura’s first restaurant in Asia. Known for its whimsical approach to Italian cuisine, the restaurant draws inspiration from the carefree spirit of the 1960s Italian Riviera, offering bold, creative flavours in a vibrant space.

This Lunar New Year, host intimate family reunions in Torno Subito’s private dining room, which accommodates up to 12 guests. Guests can indulge in signature dishes crafted with Bottura’s signature flair, from handmade pastas to inventive takes on Italian classics.

Torno Subito recently earned the prestigious Seventh Place on 50 Top Italy 2025, a global ranking celebrating the finest Italian restaurants worldwide—a testament to its exceptional culinary experience.