Courtyard by Marriott Singapore Novena welcomes the year with menus full of prosperity

Source: Courtyard by Marriott Singapore Novena. The Reunion Seafood Buffet at Sky22.

This festive season, Courtyard by Marriott Singapore Novena invites guests to gather above the city lights to savour Lunar New Year feasts. 

Available every Friday and Saturday evening till 28 March 2026 (excluding 14 February), the restaurant presents the Harmonious Lunar New Year Semi-Buffet Dinner, a festive indulgence with sweeping city views as a backdrop. Guests are invited to enjoy free-flow starters and desserts, from freshly-poached prawns and a well-stocked salad bar to puddings, cakes, pastries and a chocolate fondue. 

Mains and seasonal specials include Samsui chicken dressed with ginger scallion sauce and served with jasmine steamed rice, eight treasure fried rice topped with foie gras, prawn and assorted cured meats, and hearty Sky22 Wagyu beef burgers, served with fries. For an elevated celebration, opt for the claypot lobster golden pao fan (+S$15), garnished with ikan bilis, scallion and fried ginger.

Co-workers seeking an auspicious addition can opt to add the Auspicious salmon yusheng to the experience. Brimming with smoked salmon, marinated octopus and jellyfish, crispy fish skin and julienned vegetables, the tossing ritual is available at S$38++ for three to four persons, and S$58++ for eight to 10 persons.

Sky22’s Reunion Seafood Buffet brings the table to life with oceanic bounty. Available every Sunday till 1 March 2026, and on Lunar New Year holidays from 16 February to 18 February 2026, the feast features freshly-shucked oysters and poached snow crab to start. Generous servings of scallops, prawns, sushi, salad bar and charcuterie follow alongside hot appetisers including steamed sea bass fillet dim sum, and oysters Rockefeller.

At the live stations, guests can request cooked-to-order seasonal options such as the claypot lobster golden pao fan, Eight Treasure fried rice, or the Treasure Pot pen cai. Other festive dishes include the Singapore chilli crab, and braised beancurd with shiitake and leek.

Usher in prosperity with seasonal golden pastries and confectionery, such as pineapple tarts, orange & chia seed tea cake, kueh lapis, and tang yuan. The experience concludes with fortune cookies. 

Details

Harmonious Lunar New Year Semi-Buffet Dinner 
Available till 28 March 2026 (excluding 14 February), every Friday and Saturday
6.30 pm to 10 pm
S$38++ per person

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/harmonious-semi-buffet-dinner-6652914096357376

Reunion Seafood Buffet 
Available till 1 March 2026, every Sunday and during the Lunar New Year (17 and 18 February 2026)*  
12 pm to 2.30 pm
S$68++ per adult (50% off every 2nd adult diner on Sundays, excluding eves of public holidays, and public holidays)

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/reunion-seafood-buffet-6193287663665152 

*The buffet is also available for dinner on Lunar New Year Eve, 16 February 2026, from 6.30 pm to 10.30 pm. 

Auspicious gifts  

The Abundance Treasure Pot pen cai, serving eight to 10 persons, features premium ingredients including baby abalone, fish maw, prawn and sea cucumber alongside seasonal vegetables and dried oyster, is available for takeaways at S$328.88+. The Auspicious salmon yusheng is also available as a takeaway for S$68+. 

Details

Both options will be offered to 11 March 2026. Preorder at least seven days ahead at https://courtyardsingapore.oddle.me/en_SG 

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, as well as for golf and spa sessions through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy, including at 30 Marriott brands worldwide. Membership is free.

Birkin International Hotel celebrates Chinese New Year and Ramadhan 2026

Birkin International Hotel, a new coastal haven located in Klebang, Melaka offers guests the perfect blend of seaside serenity and the cultural charm of heritage. The hotel is set to welcome 2026 with two major festive dining celebrations, featuring a vibrant Chinese New Year buffet dinner and the much-anticipated Gulai Kawah Tradisi Ramadhan buffet. 

Source: Birkin International Hotel. Celebrate the season of togetherness at Birkin International Hotel with a Chinese New Year spread, featuring auspicious yee sang and classic favourites, followed by a comforting, flavourful Ramadhan buffet.

The Chinese New Year buffet dinner has been curated to capture the joy, abundance, and togetherness of the Lunar New Year. Available on 16th, 17th and 18th February 2026, from 6:30 pm to 10 pm at Birkin Kitchen, the buffet features festive favourites and classic Chinese New Year dishes. 

To complement the buffet experience, Birkin International Hotel also offers the Prosperity Toss (yee sang, sometimes called lohei or yusheng) from 26 January to 3 March 2026. Available in three variations — Prosperity Ahead, Abundance Year, and Abalone Fortune — the yee sang symbolises good fortune, success, and abundance, and serves as a meaningful addition to any Chinese New Year celebration.

For guests seeking a more private dining experience, the hotel's Chinese set menu will be available till 3 March 2026, served in private rooms from 6:30 pm to 10 pm. 

As Ramadhan approaches, Birkin International Hotel continues its tradition of bringing people together through food with the Gulai Kawah Tradisi Ramadan Buffet, running from 27 February to 19 March 2026, daily from 6:30 pm to 10 pm.

This buffet showcases authentic Malaysian heritage cuisine, with a strong emphasis on traditional flavours and communal dining. Highlights include the fan-favourite kambing gulai kawah, alongside a spread featuring rusa golek, kambing golek, nasi Arab, ayam bakar tandoori, ayam panggang Maharani, ketam bunga masak lemak, murtabak tomahawk, ekor asam pedas, and sup sum-sum, a beef or mutton soup made with marrow-filled bones. 

"These festive promotions reflect our commitment to celebrating Malaysia's rich cultural diversity through food and meaningful experiences," said Kevin Lee, GM of Birkin International Hotel.

"Whether welcoming the Lunar New Year with prosperity and joy or breaking fast together during Ramadhan, we aim to create memorable moments for our guests."

Details

The Chinese New Year buffet dinner costs RM180+ per adult. 

The Ramadhan buffet is priced at RM205+ for adults. There is a Buy 10 Free 1 promotion as well. 

Call +6012-558 7295 or email reservations@birkinhotels.com for reservations and enquiries.

Advance reservations are strongly recommended, and all promotions are subject to availability. Prices are subject to prevailing sales and service tax (SST).

Lunar New Year specials at Pacific Emporium, Singapore

Source: Pan Pacific Singapore. Enjoy a bountiful feast at Pacific Emporium.

The culinary team at Pacific Emporium has crafted a five-course, family-style Bountiful set menu.

Guests can indulge in crispy chicken cutlet, accompanied by a green mango salad and sweet chilli sauce; deep-fried sea perch, served with a sweet and spicy ginger soy sauce, and wok-fried broccolini with garlic among other hearty dishes that reflect the rich flavours of the season. 

Details

Bountiful set menu
16 and 17 February 2026
Dinner | 5 pm – 10 pm
S$208++ per set menu for four persons

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes. 

For reservations, call +65 6826 8240 or email dining.ppsin@panpacific.com

Explore

Read more about Chinese New Year festivities at Pan Pacific Singapore.

Chinese New Year at Edge 

Hashtags: #PanPacificSingapore, #PacificEmporiumSG, #ShareYourMoment 

Celebrate abundance at the Edge

Source: Pan Pacific Singapore. Edge’s selection of Lunar New Year roasts, premium seafood, yusheng, cakes, and kuehs. 

Usher in a bountiful year of the horse with a lavish array of signature Lunar New Year favourites at Edge in Pan Pacific Singapore. 

Executive Chef Andy Oh and his culinary team invite guests to welcome prosperity, good fortune, and joyful new beginnings with Edge’s do-it-yourself lohei (yusheng), complemented by delicacies such as such as tiger prawn, eight treasure free-range chicken, wild-caught seabass, braised premium seafood treasure pot, wok-fried XO sauce baby asparagus with lotus root, wolfberries and sweet peas, and more.

Details

Edge’s Lunar New Year buffet is available from 23 January until 3 March 2026. View the menu at https://www.menu-ppsin.panpacific.com/edge-lny-2026

Lunar New Year lunch 
23 January – 14 February 2026 
12 pm – 2:30 pm
Mondays to Thursdays: S$72++ | Fridays and Saturdays: S$88++
Includes free-flow soft drinks

19 February – 3 March 2026
Mondays to Fridays: 12 pm – 2:30 pm | Saturdays: 12 pm – 3 pm
Adult: S$88++
Includes free-flow soft drinks

Lunar New Year dinner (Except 16, 17 and 18 February 2026)
6 pm – 10 pm
Adult: S$118++*

Lunar New Year Sunday brunch
25 January - 1 March 2026 (Sundays)
12 pm – 3:30 pm
S$118++* | S$178++**

Lunar New Year’s Eve lunch
16 February 2026
12 pm – 3 pm
Adult: S$128++* | S$158++***

Lunar New Year’s Eve dinner
16 February 2026
6 pm – 10 pm
Adult: S$168++* | S$198++***

Lunar New Year Days One & Two lunch
17 and 18 February 2026
12 pm – 3 pm
Adult: S$128++* | S$158++***

Lunar New Year Days One & Two dinner
17 and 18 February 2026
6 pm – 10 pm
Adult: S$168++* | S$198++***

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes. 

For reservations, call +65 6826 8240 or email dining.ppsin@panpacific.com 

Explore

Read more about Chinese New Year festivities at Pan Pacific Singapore.

Welcome the year of the horse at Pacific Emporium

Hashtags: #PanPacificSingapore, #EdgeSG, #ShareYourMoment

*Inclusive of free flow of chilled juices and soft drinks 

**Beverage package: Inclusive of free flow of Taittinger Brut Réserve Champagne, Tiger Beer, house red wine, house white wine, a selection of house spirits, cocktails, chilled juices, and soft drinks

***Beverage package: Inclusive of free flow of Tiger Beer, house red wine, house white wine, chilled juices, and soft drinks

Welcome 2026 with a meal at Mott 32

Mott 32's seasonal autumn-winter menu, here only till 8 February 2026, celebrates rich, warming flavours. 

Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32.

Highlights include the hairy crab meat & roe Shanghainese soup dumpling (蟹粉小笼包, S$28++ for three pieces), its delicate wrapper giving way to a molten centre layered with briny sweetness. 

The wok-fried giant garoupa, black garlic, kale (黑蒜油泡龙趸球, S$68++) is a complex option for the tastebuds, with the black garlic and kale contributing a deep, earthy complexity. Expect citrus brightness against savoury depth from the fragrant casserole-baked duck meatball with aged mandarine peel and duck egg (陈皮瓦罉焗鸭肉球, S$48++), while the cumin French lamb belly (孜然法国羊腩, S$58++) offers a gentle spice that lingers on the tongue.

Two chicken dishes are on the menu: the sesame chicken stuffed with shrimp mousse (芝麻百花鸡, S$58++) option is tender with a subtle nuttiness, while the braised free-range chicken, chestnuts (板栗炆走地鸡, S$42++) evokes rustic comfort, its mellow sweetness harmonising with the bird’s natural flavour. 

Last but not least, Mott 32 offers steamed claypot rice, hairy crab roe, spring onion (蟹粉煲仔饭, S$86++) to deliver a luxurious finish, each grain infused with umami richness.

Details

For more information and reservations, visit marinabaysands.com/restaurants/mott32.html

Unforgettable harbourfront celebrations at the Regent Hong Kong

Source: Regent Hong Kong.

Ignite the year of the horse at Regent Hong Kong with harbourfront celebrations that herald prosperity and connections. Acclaimed for its cinematic views of Victoria Harbour, this premier dining destination offers immersive experiences across six unique restaurants.

Regent Hong Kong has once again partnered with Hong Kong Design Centre and Wholly Wholly to celebrate the power of design with purpose. Through this collaboration, the three partners continue to empower local design talent and spark meaningful dialogues between tradition and modernity through festive packaging that transforms each gift into an expression of joy, reunion, and human warmth.

Inspired by the intricate weaving patterns of bamboo, the design celebrates the strength and grace found in the ties that bind—familial bonds, enduring friendships, and shared memories. The design is at once resilient yet gentle, traditional yet forward‑thinking. It resonates beautifully with Regent Hong Kong’s own architectural language, where designer Chi Wing Lo’s basket‑like weaving patterns are thoughtfully interwoven throughout the property, symbolising unity and timeless harmony.  

Puddings and gift sets

Embrace the time-honoured tradition of sharing festive treats with valued business partners with gift sets from Regent Hong Kong. For the year of the horse, Regent Hong Kong is introducing the reduced-sugar Lunar New Year pudding (HK$388), presented with a mini loose leaf tea tin from Lai Ching Heen. Crafted with the finest ingredients and time-honoured techniques, this seasonal treat features a delicately chewy texture that enhances its healthier profile.

Savoury turnip cake (HK$388), also bundled with a Lai Ching Heen mini loose tea leaf tin, is expertly steamed to blend the subtle sweetness of turnip with the rich, savoury essence of air-dried preserved meat. 

New Year Joyful Combo Set (HK$688): This gift set includes both the savoury turnip cake and reduced-sugar Lunar New Year pudding.

Lai Ching Heen Fortune Hamper (HK$2,288): This luxurious collection features either savoury turnip cake or reduced-sugar Lunar New Year pudding, complemented by homemade products from Lai Ching Heen, including sparkling da hong pao with white peach, homemade XO sauce, caramelised walnuts and more.

Auspicious Abundance Gift Box (HK$3,388): This opulent gift box includes both savoury turnip cake and reduced-sugar Lunar New Year pudding, paired with sparkling tea golden oolong and champagne. 

Details

Discover these seasonal treats that celebrate tradition and togetherness on the Regent Hong Kong eShop at https://regenthkshop.com/collections/chinese-new-year-delicacies

Up to 4 January, enjoy a maximum of 10% off savoury turnip cakes and Chinese New Year puddings, along with 5% off selected gift sets. 

Chinese New Year dining

The hotel offers six diverse dining venues, each featuring outstanding cuisine and majestic harbour views — a setting well known for offering the best vantage points for fireworks displays throughout the year. For bespoke culinary journeys that combine intimacy with discreet luxury, Lai Ching Heen, Nobu Hong Kong and The Steak House offer exclusive private dining venues. 

At Lai Ching Heen, a two-Michelin-Star and Black Pearl Two-Diamond restaurant, a Chinese New Year deluxe set lunch menu will be available from 17 February to 3 March, priced at HK$998 per person. Look out for dim sum and Cantonese delicacies, crafted by Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang. 

The Fat Choy dinner menu – available from 2 February to 3 March (excluding 18 February) – is a Cantonese feast of curated seasonal dishes at HK$2,288 per person.

On 18 February, Lai Ching Heen presents a 6-course Chinese New Year dinner set, priced at HK$3,488 per adult. This culinary journey features dried oyster, fish maw, whole abalone (28 heads), lobster, and Kagoshima Wagyu, as well as a traditional dessert trio of double boiled sweetened red bean soup, glutinous rice dumplings and water chestnut pudding, paired with bergamot and da hong pao tea pastry.

Details

Chinese New Year deluxe set lunch (six courses) 
Date: 17 February to 3 March 2026
Mondays to Saturdays: 12 pm to 2:30 pm
Sundays & public holidays: 11:30 am to 2:30 pm
Price: HK$998 per guest
*Ala carte menu available 

Chinese New Year deluxe set dinner (six courses)
Date: 18 February 2026
Time: 6 pm to 10 pm
Price: HK$3,488 per adult

Fat Choy set dinner (six courses) 
Date: 2 February to 3 March 2026 (except 18 February)
Price: HK$2,288 per guest
*Ala carte menu available  

From 16 February to 2 March, a Lunar New Year afternoon tea experience from The Lobby Lounge (HK$1,388 for two) goes live. Enjoy seasonal savoury flavours and confections crafted by Executive Pastry Chef Andy Yeung, all complemented by panoramic views of Victoria Harbour. 

Details

Lunar New Year Afternoon Tea
Dates: 16 February to 2 March 2026 

Mondays to Fridays: 3 pm to 6 pm
Saturdays, Sundays & public holidays: 12 pm to 3 pm (1st seating) | 3 pm to 6 pm (2nd seating)
Price: HK$788 for 1 guest | HK$1,388 for 2 guests
Includes a glass of champagne per guest

Nobu Hong Kong invites guests to celebrate the Lunar New Year from 17 to 19 February with its unique blend of Japanese and Peruvian cuisine. The Chinese New Year Dinner Omakase features sashimi lohei, perfect for ushering in good fortune; king crab tempura; abalone usuzukuri; A5 Wagyu, and toshikoshi soba, symbolising blessings for the year ahead.  

Details

Chinese New Year Dinner Omakase 

Dates: 17 - 19 February 2026
Time: 6 pm to 11 pm
Price: HK$1,888 per guest
*Ala carte menu available

The Steak House – MICHELIN-recommended and ranked among the world’s top 101 steakhouses – is offering whisky-aged cuts through 31 March. Alternatively, guests can indulge in international buffets at Harbourside, or embark on a sensory journey at Qura Bar. 

Details

Harbourside Chinese New Year lunch buffet 

Dates: 17-22 February 2026
Time: 12 pm to 3 pm
Price: HK$728 per adult

Harbourside Chinese New Year dinner buffet 

Dates: 17, 19-20, 22 February 2026
Time: 6 pm to 10 pm
Price: HK$1,088 per adult 

Date: 21 February 2026
Times: 5:30 pm to 8 pm (1st seating) | 8:30 pm to 11 pm (2nd seating)
Price: HK$1,088 per adult 

*The number of heads of an abalone refers to a measurement system describing how many abalones are required to reach a specific unit of measurement. The smaller the number, the larger the abalone. 

**All prices are subject to a 10% service charge.

***Toshikoshi describes straddling the year from the eve to the new year. Usuzukuri refers to a Japanese technique of slicing food thinly. 

Festivities at the Verandah Rooftop Rotisserie

Verandah Rooftop Rotisserie is giving everyone a reason to “meat” up over an unforgettable festive buffet, available till 3 January 2026, followed by celebrations for the year of the horse. 

The dining merriment begins at Momentus Hotel Alexandra’s Level 7 Lifestyle Deck, an elevated open-air space that sets the tone for a relaxed yet elegant celebration. Overlooking the infinity pool and featuring panoramic sunset views, the deck is designed for social gatherings, with cosy seating and a lively atmosphere for mingling over pre-dinner drinks and canapés. 

As the golden hour fades into evening, guests can enjoy a sparkling wine reception paired with jamon Iberico de Bellota and savoury canapés before continuing to Verandah Rooftop Rotisserie for the main dining experience. 

Inside, diners are invited to discover festive delights starring live kitchen theatrics, air-flown prime meats and seafood, and seasonal sweet treats.

The Le Grande Christmas Roast features eight different cuts of premium beef, pork and lamb. The jewel in the crown is the 14-day butter-aged Argentinian beef ribeye. Top quality Argentine beef ribeye is enrobed in velvety unsalted butter and aged in-house, infusing the ribeye with rich nutty undertones that shine when the meat is seared and then finished on the binchotan hibachi grill.

Other prime cuts include the Tajima Wagyu beef rump (MBS 8 - an exceptionally high grade of beef marbling), US prime beef short ribs, herb-crusted spring lamb rack, Sakura pork tomahawk, and the crowd-pleaser, crackling pork porchetta* with truffle and herb stuffing. Grain mustard honey-glazed gammon ham and fillet mignon beef Wellington are also on the menu.

Then there is the seafood bar, where king crab legs, Japanese oysters, half shell scallops, and Poached live tiger prawns are served on ice. Fresh sashimi selections including salmon, tuna, yellowfin and octopus, prepared to order and served tableside. 

European-styled recipes like chestnut-stuffed rotisserie chicken, and grilled whole turbot with lemon beurre blanc have been given a modern update, while comforting classics include Parmigiano cheese wheel carbonara pasta and Valencian seafood paella. 

There is also a salad bar and charcuterie board presents a colourful display of salads, artisan cheeses, antipasti and cold cuts like prosciutto, Spanish chorizo and Italian salami.

Festive desserts include croquembouche, pavlova, and a pink chocolate Fondue, complete with churros, waffles and other sweet condiments for dipping. Verandah Rooftop Rotisserie’s much-requested signature cempedak crème brûlée, classic gingerbread trifle and red Velvet Yule Log Cake round up the sweet treats. 

Details

Dates: Till 3 January 2026
Price: S$98++

Ring in prosperity 

Source: Momentus Hotel Alexandra.

Verandah Rooftop Rotisserie presents a grand buffet spread to celebrate the year of the horse, with over 30 auspicious dishes to savour.

Magical moments give way to celebrating the year of the horse, under the theme 五谷丰收喜迎春, a celebration of bountiful harvest and new beginnings.

Taking the spotlight this year are festive roasts that embody the celebratory mood of the season. While roast pork is ubiquitous for Chinese New Year, Verandah’s roast pork belly is elevated this year with the unique application of vanilla. Vanilla-scented crackling pork belly makes use of vanilla pods to add floral notes to the roast. And as its name suggests, the 14-day shio kombu butter aged Angus ribeye is aged for two weeks with butter made with shio kombu (Japanese seasoned kelp) to achieve the perfect savoury flavour.

Verandah will also serve up the coveted ‘sha pi’ suckling pig at a live station on Chinese New Year Eve and the first day of the Chinese New Year. The culinary team has curated a medley of supporting dishes showcasing seafood, meats and greens - representing land, air and sea, to signify the arrival of good fortune from every direction. 

Verandah’s festive favourites include golden lava cheese baked lobster and braised Eight-Head Abalone, two auspicious dishes served tableside. Succulent rock lobster is dressed in a golden salted egg sauce to bring out the flavour, while the abalone symbolises a ‘meaty’ year of good fortune and excess, is braised in its own jus. 

Whet the appetite further with cold appetisers. The Murotsu oyster duo features Japanese oysters from the Hyogo prefecture, cured two ways. Guests can enjoy the oyster's natural flavours and in the traditional sweet and savoury Teochew style that uses a house blend of Asian herbs and aromatics to ‘pickle’ the oyster. 

Not to be missed in the buffet spread is the black truffle “phoenix” chicken, a fried chicken dish with complex savoury flavours based on squid paste and truffle. Seafood lovers will also delight in the selection of marine delights - poached prawns spiked with a sharp, warming ginger-scallion dip; sweet steamed scallops, and the duo of sea asparagus and Pacific clams - a festive braise with shellfish, dried oysters, flower shiitake mushrooms and black moss. 

Underscoring the menu are comforting dishes like longevity noodle with crab roe & trout caviar, and fragrant cured meat ‘lap mei fan’ with 'wax' sausages, pork belly and duck leg.

Finally, sweeten the new year with Verandah’s selection of desserts that symbolise joy, success and good fortune in the year ahead. Indulge in the popular silky yam puree with caramelised pumpkin and steamed “niangao” with desiccated coconut. The persimmon creme brulee is new, and comes with dried persimmon toppings.

Niangao or new year cake is a sticky treat made with glutinous rice flour. 

Lunchtime celebrations

Hosting business contacts? Verandah Rooftop Rotisserie offers four Chinese New Year-inspired mains as part of their popular semi-buffet set lunch menu: slow-braised “Dong Po” Wagyu beef karubi, pan roasted truffle-stuffed chicken, braised eight treasure duck leg, and superior seafood poached rice. Under the semi-buffet approach, these entrees can be complemented with unlimited servings from the buffet spread of salads, soups, appetisers and desserts.

Details

The Chinese New Year Semi-Buffet Lunch kicks off from 2 February 2026, while the Chinese New Year Buffet Dinner will run every weekend from Friday to Sunday from 6 February 2026, on Chinese New Year Eve and the first day of the Chinese New Year, on 16 and 17 February 2026 respectively. Online orders for takeaway begin from 31 January 2026.

Guests who confirm their reservations before 16 January 2026 will also enjoy a 10% discount on their food bill. Each table of four adults and above will also receive a complimentary yusheng, while groups of six or more adults will be treated to an additional bottle of wine.

Verandah Rooftop Rotisserie semi-buffet lunch
2 February to 6 March 2026
Daily from 12 pm to 2:30 pm
S$39++ per person

Verandah Rooftop Rotisserie buffet dinner
6 to 8, 13 to 15, 20 to 22, 27 and 28 February 2026
Every Friday, Saturday and Sunday from 6 pm to 10 pm
S$98++

New Year’s Eve dinner
16 February 2026
5 pm to 7 pm (first seating) | 7:30 to 9:30 pm (second seating)
S$108++

First Day of Chinese New Year dinner
17 February 2026
6 to 10 pm
S$108++

Festive takeaways

For those looking to amp up celebrations with restaurant-quality cuisine, Verandah Rooftop Rotisserie’s signature roasts and Chinese New Year highlights are available for online pre-order. The takeaway menu includes festive must-haves like Prosperity yusheng and fragrant cured Meat ‘Lap Mei Fan’, plus twice-cooked Black Garlic Pork Belly Char Siew, and the “Dong Po” Wagyu Beef karubi. Orders can be placed online with at least three working days in advance. 

Details

Festive takeaways are available from 31 January to 3 March 2026
Order 3 days in advance online for pickup at restaurant
From S$50++

*A porchetta is an Italian recipe for a boneless pork roast that features a tender interior and crispy skin.

Welcome the year of the horse with Pan Pacific Singapore

Source: Pan Pacific Singapore. The Meteoric Success set menu from Hai Tien Lo.

Pan Pacific Singapore is hosting celebrations to welcome the year of the horse. The hotel will feature a range of sumptuous  new year goodies and dishes that celebrate Lunar New Year culinary heritage. There are also hampers of traditional treats for gifting, a restful staycation package, as well as a luxurious spa journey at St Gregory.

Auspicious reunions 

At the heart of the Lunar New Year celebrations is Hai Tien Lo, where Executive Chinese Chef Edden Yap and his culinary team have curated eight set menus, alongside a selection of àla carte specialities. Each dish showcases traditional flavours and ingredients that symbolise prosperity, happiness, and good fortune. 

Lunar New Year set menus 

From 23 January until 3 March 2026, guests can savour the double-boiled chicken soup with whole abalone, morel mushroom, dried scallop, and sea whelk, a dish that embodies warmth and richness. The Steamed Canadian sea perch fillet, infused with aged tangerine peel, garlic, and black beans, offers a delicate balance of flavours, while the wok-fried East Australian lobster with Thai basil leaf and green vegetables in supreme soya sauce promises an exceptional seafood experience. 

The braised Australian fresh half abalone in abalone sauce is a must-try, while the sautéed Japanese A5 Wagyu beef with fresh mushrooms and green vegetables provides a sumptuous option for meat lovers. To conclude the dining experience on a sweet note, guests can indulge in Prosperity niangao, coated with peanuts and shredded yam. This dessert, with its delicate and sticky texture, symbolises family togetherness and harmony. 

The double-boiled bird’s nest with rock sugar and red dates further enhances the festive spirit, while being both nourishing and celebratory. 

Details

Available from 23 January to 3 March 2026
11:30 am – 2:30 pm (lunch) | 6 pm – 10:30 pm (dinner)

View Hai Tien Lo’s Lunar New Year set menus at https://www.panpacific.com/content/dam/pphg-revamp/en/ppsin/pphg2-0/dining/hai-tien-lo/ppsin_dining_hai_tien_lo_lny_menu_2026.pdf (PDF)

A minimum of two persons is required for the following set menus: 

• Fortune Blessing Menu | 福满人间宴 (S$168++ per person) 
• Blissful Harmony Menu | 如意吉祥宴 (S$188++ per person) 
• Blossoming Spring Vegetarian Menu | 花满三春宴 (S$188++ per person) 
• Glorious Riches Menu | 富贵满门宴 (S$268++ per person) 
• Meteoric Success Menu | 飞黄腾达宴 (S$338++ per person) 
• Joyous Abundance Menu | 鸿禧有余宴 (S$498++ per person) 

At least five people are required for the following set menus, which offer 'family-style' sharing portions: 

• Double Happiness Menu | 双星报喜宴 (S$218++ per person) 
• Divine Treasures Menu | 聚宝金盆宴 (S$288++ per person)   

Lunar New Year ala carte menu 

From 23 January until 15 February 2026, guests are invited to indulge in àla carte dishes, including the: 

• Abundance yusheng, featuring a combination of whole abalone, lobster, scallop, coral clam and crystalline ice plant, priced at S$288++ per platter
• Double Blessings premium treasure pot, available from S$598++ (serves six persons) 
• Wok-fried diced Japanese premium A5 Wagyu beef in black pepper sauce (S$58++ per person) 
• Wok-fried Australian lobster with Thai basil in supreme soya sauce (S$46++ per person) 
• Wok-fried rice with prawn, fresh and dried scallops, barbecued honey-glazed pork and preserved vegetables in signature homemade XO chilli sauce (S$36++ per portion) 

Details

View Hai Tien Lo’s Lunar New Year ala carte menu at https://www.panpacific.com/content/dam/pphg-revamp/en/ppsin/pphg2-0/dining/hai-tien-lo/ppsin_dining_hai_tien_lo_lny_menu_2026.pdf (PDF)

Lunar New Year ala carte menu
23 January to 15 February 2026
11:30 am – 2:30 pm (lunch) | 6 pm – 10:30 pm (dinner) 

For reservations, call +65 6826 8240 or email dining.ppsin@panpacific.com

Auspicious hampers 

Hai Tien Lo presents the Prosperity Hamper (S$488 nett), featuring premium delicacies, such as the royal dried abalone with black truffles, premium black and red sausages, snow fungus with peach collagen set, ginseng gift box, spicy prawn rolls, concealed pineapple rounds, caramel walnuts with sesame seeds and more, presented in elegant festive packaging.

Details

Hai Tien Lo’s Prosperity Hamper is available for purchase at panpacificsingapore.oddle.me/en_SG until 3 March 2026. Opt for delivery, or self-collection from the Lunar New Year festive booth located on level 1 of Pan Pacific Singapore, from 23 January until 3 March 2026.

Enjoy early bird privileges with up to 30% off till 22 January 2026. From 23 January until 3 March 2026, enjoy discounts of up to 25% off.

Lunar New Year goodies

Indulge in delights thoughtfully crafted to bring happiness and prosperity to the celebrations. Among the collection of classic offerings from Hai Tien Lo are Florentine mixed nut almond cookies (S$48 nett for 180 g), spicy prawn rolls (S$48 nett for 220 g), concealed pineapple rounds (S$48 nett for 350 g), kueh bangkit (S$45 nett for 240 g), caramel walnuts with sesame seeds (S$42 nett for 250 g), and candied cashew nuts with roasted coconut (S$42 nett for 250 g). 

Additionally, seasonal creations are available, including the kueh lapis combination of rainbow, original, pandan, and prunes (S$82 nett for 1 kg), a pair of Chinese taro and turnip cake with preserved meat and dried shrimp in bamboo basket (S$78 nett for 1.6 kg), Prosperity Lunar New Year koi fish niangao (S$48 nett for two pieces), Lunar New Year prosperity-themed macarons (S$72 nett for 12 pieces), and more, will be available. Niangao is a traditional new year cake, typically made with glutinous rice flour.

Details 

Hai Tien Lo’s Lunar New Year goodies are available for purchase at panpacificsingapore.oddle.me/en_SG until 3 March 2026.

Opt for delivery, or self-collection from the Lunar New Year festive booth located on level 1 of Pan Pacific Singapore, from 23 January until 3 March 2026.

Enjoy early bird privileges with up to 30% off till 22 January 2026. From 23 January until 3 March 2026, enjoy discounts of up to 25% off.

Lunar New Year takeaways

Hai Tien Lo further presents a sumptuous array of takeaways crafted by Executive Chinese Chef Yap and his team. 

Poon Choy | 盆菜

Poon choy, a dish of layered premium ingredients (treasures) that is served in a single pot, is a quintessential part of Lunar New Year. The Hai Tien Lo classic treasure pot, priced at S$388 nett (serves six persons) and S$628 nett (serves 10 persons), feature selected high-quality ingredients such as eight-head whole abalone, fish maw, dried scallop, sea cucumber, Sakura chicken, homemade fish bean curd, homemade wanton, and broccoli. 

For those seeking a more elevated dining experience, the Double Blessings premium treasure pot, priced at S$598 nett (serves six) and S$938 nett (serves 10), features ingredients such as lobster, braised pork knuckle, eight-head whole abalone, dried oyster, sea cucumber, fish maw, dried scallop, roast duck, homemade fish bean curd, Chinese mushroom, black moss, sliced lotus root, and Yunnan fungus. 

Yusheng platters 

A highlight of the celebrations is the traditional "toss to prosperity" ritual, designed to bring good fortune and prosperity for the year ahead. Hai Tien Lo has prepared three yusheng platters: 

• The Vitality yusheng offers a mix of whole abalone, lobster, and smoked salmon at S$168 nett (serves two to four persons) and S$228 nett (serves six to eight). 
• For those seeking a more traditional option, the Double Blessings yusheng, with smoked salmon and crispy silver whitebait fish, returns to the takeaway menu at S$88 nett (serves two to four persons) and $128 nett (serves six to eight persons). 
• For guests preferring a vegetarian option, the nutritious Prosperity vegetarian yusheng is an excellent choice, comprising crystalline ice plant, vegetarian jerky, and garden Greens, priced at S$68 nett (serves two to four persons) and S$98 nett (serves six to eight persons). 

Barbecued selections 

Guests can savour an array of succulent barbecued meats, including the golden barbecued crispy whole suckling pig, available at S$438 nett (serves six to eight persons), the roasted duck with angelica root sauce, (S$90 nett, serves eight to 10 persons), and the crispy spring chicken with fragrant minced garlic, available for S$45 nett (serves eight to 10). 

Hai Tien Lo Superior Treasure Set 

This year, Hai Tien Lo presents the Superior Treasure Set, priced at S$828 nett (serves six to eight persons) and S$1,288 (serves eight to 10 persons). Highlights include the Double Blessings premium treasure pot, Double Blessings yusheng with smoked salmon and crispy silver whitebait fish, crispy spring chicken with fragrant minced garlic, and Chinese taro cake in bamboo basket.

Details

Hai Tien Lo’s Lunar New Year takeaways can be ordered from panpacificsingapore.oddle.me/en_SG until 3 March 2026. Opt for delivery, or self-collection from the Lunar New Year festive booth located on level 1 of Pan Pacific Singapore, from 23 January until 3 March 2026.

Enjoy early bird privileges with up to 30% off till 22 January 2026. From 23 January until 3 March 2026, enjoy discounts of up to 25% off.

Luxurious Lunar New Year retreats 

Book a getaway at Pan Pacific Singapore over the festive period. The exclusive 40th Anniversary Stay Package includes a one-night room stay for two persons with breakfast at Edge and a welcome drink at PLUME. 

Guests staying during the Lunar New Year period will also receive New Year-themed amenities. 

Details

For more information, visit https://eshop-ppsin.panpacific.com/products/2d1n-stay-voucher-h12026 

Lunar New Year corporate celebrations

The event spaces at Pan Pacific Singapore are perfect for hosting Lunar New Year gatherings, corporate events, and celebrations. Seven-course and eight-course set menus are available for lunch and dinner with prices starting at S$1,488++ per table of 10 persons. A minimum booking of 20 persons is required. 

Details 

View Pan Pacific Singapore’s Lunar New Year corporate celebrations set menus at https://drive.google.com/file/d/1SLRDl02kennoywbtHU0ej5o1OaYBXyUB/view

For enquiries, call +65 6826 8248 or email sales.ppsin@panpacific.com 

A luxurious retreat

Take advantage of the exclusive 40th Anniversary Stay Package to luxuriate in a one-night room stay for two persons with breakfast at Edge and a welcome drink at PLUME. Guests staying during the Lunar New Year period will also receive auspicious Lunar New Year-themed amenities curated for the season. 

Details

Visit https://eshop-ppsin.panpacific.com/products/2d1n-stay-voucher-h12026 for more information. 

Explore

Celebrate abundance at Edge  

Festivities at Pacific Emporium 

Hashtags: #PanPacificSingapore, #HaiTienLoSG, #ShareYourMoment

*All prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes where '++' is mentioned. Prices are inclusive of prevailing taxes where 'nett' is mentioned.

Lunar New Year cheat sheet for businesses in the year of the Fire Horse, 2026

The horse replaces the snake as the 7th animal* in a 12-year cycle in the Chinese zodiac in 2026. Chinese New Year begins 17 February in 2026, and auspicious language will be the norm from the eve of the 1st till the 15th day of the lunar new year. 

A wish for lots of business opportunities:
生意兴隆.

Evergreen greetings

Generic auspicious greetings include 新年快乐 (xin nian kuai le), 'happy new year' and the ubiquitous 恭喜发财 (gong xi fa cai), 'congratulations on receiving riches and prosperity'. Riches are synonymous with success in Chinese culture, and especially so around Chinese New Year. 心想事成 (xin xiang shi cheng), 'may your wishes come true', and 福气满满 (fu qi man man), 'prosperity in abundance', will be well received.

Evergreen business greetings

Fortune-related greetings in business settings include:

- 和气生财 (he qi sheng cai), 'wealth arising from harmony',

- 步步高升 (bu bu gao sheng), or 'rising higher with each step taken',

- 财源广进 (cai yuan guang jin), or 'may riches enter in huge volumes', or 财源滚滚 (cai yuan gun gun), 'may riches gush in',

- 东成西就 (dong cheng xi jiu), or 'achievements everywhere, literally from east to west',

- 工作顺利 (gong zuo shun li), 'may your work go smoothly',

- 鸿运当头 (hong yun dang tou), 'may fortune find you',

- 货如轮转 (huo ru lun zhuan), 'may your products sell like hotcakes, as quickly as wheels turn'

- 骏业日新 (jun ye ri xin), 'an excellent business always pays salaries on time', describing a thriving business

- 骏业腾飞 (jun ye teng fei), 'an excellent business soars high', also describing business success

- 马到成功 (ma dao cheng gong), 'instant success' or literally 'succeed when the horse arrives' - particularly popular in the year of the horse as the word for horse (马) features in this saying. 马到功成 (ma dao gong cheng) is a similar saying, meaning 'the work is completed when the horse arrives', or 'the project is completed swiftly' 

- 年年有余 (nian nian you yu), 'surpluses every year'

- 平步青云 (ping bu qing yun), 'an easy path to a meteoric rise'

- 升官发财 (sheng guan fa cai) 'get a promotion and a raise'

- 生意兴隆 (sheng yi xing long), or 'may the business thrive significantly'

- 事业有成 (shi ye you cheng) 'success in business' , 事业发达 (shi ye fa da) 'a thriving business'

- 新年进步 (xin nian jin bu), which means 'making progress in the new year'

- 一本万利 (yi ben wan li), 'reap much more than you invest'

Animal-related greetings

Greetings can also involve the animal for the year, such as filling in the blank accordingly for ___年大吉 (___ nian da ji), 'great fortune in the year of the ___', and ___年行大運/___年行大运, (___ nian xing da yun), 'great luck in the year of the ___ as it progresses', depending on which animal whose year it is. 

It is the year of the horse in 2026, the year of the goat (羊, yang) after that, and then the year of the monkey (猴, hou) thereafter. 

You may also see ___ 来运转 (___ lai yun zhuan), or 'a change of fortunes when the animal arrives'.  Referring to the animal of the year as 福___ (fu ___), or 'the fortune-bringing ___' as well as 金___ (jin____), or the 'golden ____' is common as well as gold is much prized as a precious metal.

Pun-related greetings for the year of the horse

Puns are common in Chinese when many words sound the same, and brands may pun on positive classical Chinese sayings in their festive marketing** as a result. A search online*** has turned up several new year sayings for the horse, which symbolises strength and speed. Cavalry was also a significant part of Chinese defence, leading to military-related language as well:

Besides 马到成功, or 事业马到成功 (shi ye ma dao cheng gong), 'instant success in your affairs', auspicious greetings which mention the horse include:

- 骏马迎春 (jun ma ying chun), 'the excellent horse welcomes spring'

- 駿馬報喜 (jun ma bao xi), 'the excellent horse reports happy news' 

- 骏马奔腾（jùn mǎ bēn téng), 'the excellent horse is galloping', describing something that's developing quickly, or a person who is full of vigour

- 馬躍新程 (mǎ yuè xīn chéng), 'the horse leaps into a new journey', to wish success for a new chapter.

- 龙马精神 (long ma jing shen), 'spirit of the dragon-horse', a description of vigour and a wish for good health

- 一马当先 (yi ma dang xian), 'the warrior horse is the leader'

- 快马加鞭 (kuài mǎ jiā biān), 'to spur a fast horse to speed up', conveying the idea of quick success or rapid progress.  

Some auspicious descriptions involving horses are best paired with a business-related objective:

- 马上_____, (ma shang) is the most common trope for greetings in the year of the horse. While the phrase means 'immediately', it literally is also 'on a horse'. So 马上有钱 (ma shang you qian), would mean 'to get rich instantly', and also 'there's money on the horse'.

- _____如馬蹄生風/马蹄生风 (ru ma ti sheng feng), 'like hoofbeats generating wind', a description of something accelerating. Fill the blank with 生意 (sheng yi) 'doing business' to create 生意如馬蹄生風 (sheng yi ru ma ti sheng feng), a wish that business opportunities grow and develop quickly. An alternative with a similar meaning is 四蹄生风 (si ti sheng feng), 'four hooves generating wind'.

- 千金萬馬 (qian jin wan ma), 'a thousand pieces of gold and 10 thousand horses', a wish for great wealth and unstoppable momentum in the year of the horse.  

- _____万马奔腾 (wan ma ben teng), literally '10,000 horses galloping', typically describes a powerful scene, great momentum, or a grand spectacle. Add a positive prefix, like 好运万马奔腾 (hao yun wan ma ben teng) - this means 'luck rushing in, like the arrival of 10,000 horses'.

- _____不停蹄 (bu ting ti), 'tireless hoofbeats', describing something that is continuous, such as 财源不停蹄 (cai yuan bu ting ti), 'wealth that doesn't stop streaming in'. 

- 騏驥馳騁 (qí jì chí chěng), 'a galloping thoroughbred', by extension an excellent person who is extremely successful. Each of the four characters feature the character for 'horse'.

- 马力十足 (ma li shi zu), '10x the horsepower needed', or 'a horse with 10 legs'; either way, a wish that a business or an individual is well-equipped for the task.

- 匹馬一麾 (pǐ mǎ yī huī), 'commanding one horse', a description of courage and efficiency, basically a leader who is able to achieve great things with a small team.

Here's how brands have been including the horse in their Chinese New Year campaigns: 

Marigold collaborated with Quby and added the festive motto 马上行大运 (ma shang xing da yun), "instant arrival at fortune".

100PLUS went for the classic 马到成功 on its cans.

 

Cadbury didn't add any Chinese words, but referred to riding and 'prosperity'. The grand prize - gold bars - have horses on them.

Casa Hana's festive cookies use 马上有钱.

 

Everfresh, a tissue brand, went for 马上有钱花 (ma shang you qian hua), again 'to get rich instantly' but literally 'get money to spend immediately' and 'there's money to spend physically on the horse'. The same character for 'spend' is used for 'flower', which are used to decorate homes for the Lunar New Year. And as it happens, standard Everfresh packaging almost always features a specific flower for a specific type of tissue.

 

 

Old Town and Super, both coffee brands, wish customers 马上发财 (ma shang fa cai), another variation of 'get rich instantly'. The word for horse has been given creative treatment and looks like a galloping horse.

 

 

This sachima brand, Shachima, has taken the 'ma' of its name to say 玛上有福 (ma shang you fu), a pun on 'instant prosperity' or literally 'prosperity comes instantly on top of the snack'.

 

 

Like Cadbury, Glico has gone for a message in English. The copy is a direct reference to 一马当先, 'the galloping horse charges forward'. The Chinese characters can also be read as 'a horse will lead').

 

A red packet series featuring horse-related auspicious sayings. In this case, the packets are a lucky gold, not red. 马蹄疾驰 (ma ti ji chi) "the hooves gallop", while 步步高升 is apt for galloping horses. Google AI Overviews has surfaced additional auspicious phrases with a similar intent: 

马蹄声声踏富路，财源滚滚来 (ma ti sheng sheng da fu lu, cai yuan gun gun lai)

马蹄踏金路，富贵长春至 (ma ti da jin lu, fu gui chang chun zhi)

马驰万里福满门，福运满满一整年 (ma chi wan li fu man men, fu yun man man yi zen nian)

舞出马力, HUAT 到底 (wu chu ma li, huat dao di) from Ah Huat Coffee refers to the grace and strength of the horse and maximising prosperity. The brand played on its own name, 'Huat' (发 or 'fa' in Mandarin), to wish customers ultimate prosperity at the same time. 

IKEA's Chinese New Year campaign in Singapore also refers to the power of the horse: 马力全开，福喜临门 (ma li quan kai, fu xi lin men), literally to 'max out the horsepower to gain prosperity and happiness at your door'. 

Pagoda brand sesame oil bottles had a collar that puns on a well-known Chinese New Year greeting, 心想事成, while also alluding to the horse's strength. Pagoda's version for the year of the horse is 心想志成, replacing 'shi' with the rhyming 'zhi' for xin xiang zhi cheng, changing the wish to 'may you succeed in everything you are determined to do'. 志 is sometimes described as 'inner strength'.

Tiger had its year in 2022 but manages to consolidate a reference to itself in addition to the year of the horse. This festive greeting takes the form of spring couplets, which are come in pairs and are read from top to bottom instead of left to right as they traditionally decorate either side of the main entrance of a home. 

A matching horizontal greeting is often pasted over the top of the doorway. An allusion to the song Who let the dogs out, Tiger's version is 'Hu let the huat out'. 'Hu' or 虎 means 'tiger', so the phrase can also mean 'Tiger is the means to jumpstarting your prosperity'. 

The left saying, 马舞春风 (ma wu chun feng), 'horse dances in the spring breeze' - introduce the concepts of grace, happiness, and the advent of spring Spring Festival, another name for Chinese New Year. 舞, 'to dance', was also seen in the copy for Ah Huat Coffee. 万事如意, on the right, is a common festive greeting.

Want Want, whose Chinese name is 旺旺, has created festive packaging featuring 骏马旺业 (jun ma wang ye), 'the excellent horse (the year of the horse) heralds a flourishing business'. Like Ah Huat, the brand can play on its own name every Chinese New Year.

These cookies have no festive packaging and aren't traditionally associated with New Year food, but deserve a mention as they just happen to be called 马蹄酥 (ma ti su), 'horse hoof puffs'.

The lohei (撈起)

No traditional Chinese New Year banquet in Malaysia and Singapore is complete without a lohei ceremony before the meal proper. Loheis are available weeks before Chinese New Year, and up to the 15th day of the new year.

A lohei platter. Each ingredient has an auspicious meaning, including the raw salmon slices (abundance) at the side, and the sauces in bowls (plum sauce in the foreground for a sweet future, and oil next to it to ensure everything goes smoothly).

A platter of yusheng (鱼生, sometimes called 'yee sang'), a raw fish**** salad, is first brought to the table after which toppings are ceremoniously added individually, accompanied by auspicious wishes that accompany specific ingredients. The sweet sauce is typically added while saying 甜甜蜜蜜 (tiantian mimi, a wish that life will be sweet) and the fish or seafood component arranged on the salad while saying 年年有余 because 余 (yu, 'surplus'), sounds like 鱼 (yu, 'fish').

Once complete, diners toss (lo) the salad with chopsticks while calling out their wishes for the coming year - just use the ones mentioned above. The higher the salad is raised (hei), the better the luck for the coming year.

If you can't remember too many greetings, don't worry - a simple 'happy new year' is fine. The whole idea is to start off the year right, and it's traditional to hope for fortune, prosperity and success. Just stay away from anything negative. 万事如意 (wan shi ru yi), 'may all things be as you wish'!

Poster from the Don Don Donki department store shared in the year of the snake showing what is to be said at each stage of lohei preparation.

Explore

Fengshui masters typically release forecasts for a new year before Chinese New Year as well. Dato' Joey Yap of The Joey Yap Group and founder of the Mastery Academy of Chinese Metaphysics has released video forecasts for different animal signs in 2026, for example.

View additional marketing assets with a horse theme at https://www.facebook.com/media/set/?vanity=singaporerecommends&set=a.1449827553820219

Hashtags: #12Animals, #AnimalZodiac, #ChineseZodiac, #CNY, #CNY2026, #ChineseNewYear, #JoeyYap, #LunarNewYear, #LNY, #SpringFestival, #YearOfTheFireHorse, #YearOfTheFireHorse2026, #YearOfTheHorse, #yearofthehorse2026

*The sequence, according to legend, came down to which 12 animals arrived first in a race to be included in the zodiac. The animals crossed the finishing line in the sequence of rat, ox or cow, tiger, rabbit, dragon, snake, horse, goat or sheep, monkey, rooster, dog and pig. What everyone also seems to agree on is that the rat took advantage of the ox. It was actually in second place, but jumped off the ox's back to get to the finish line first. The rabbit is also known as the jade rabbit due to a second legend, in which it offered itself as food to a hungry man. The man turned out to be the Jade Emperor in disguise, and as a reward the rabbit became immortal and was sent to the moon to live forever.

**2015 was the year of the goat (or ram), and there are a few festive greetings that take advantage of how the word for goat, 羊 (yang), is a homonym found in various Chinese idioms. 阳光灿烂 (yang guang can lan) is a wish for bright sunlight or a bright future; 喜气洋洋, converted to 喜气羊羊 (xi qi yang yang) for the year, refers to happiness everywhere; while 羊羊得意, really 洋洋得意 (yang yang de yi), is a wish that the recipient will get whatever he or she wants, in the best way possible.

In 2017, the year of the chicken (鸡, ji), drinks manufacturer Pokka wished everyone 吉祥如意 (ji xiang ru yi) - all the happiness and prosperity that you hope for, but replacing 吉 with 鸡, and 祥 with 翔 (xiang), which means to 'soar' in keeping with the avian theme.

For 2018, the year of the dog, the word 旺 (wang), which has connotations of abundance and prosperity, was common in festive decor as it sounds similar to the sound a dog makes, 汪 (wang). 

2019 featured very few puns on pigs in Singapore, and 2020 was the same as the rat is often depicted negatively in classical Chinese phrases. 2021 continued with this trend with just one phrase, 扭转乾坤 (niu zhuan qian kun) or 'a complete change' used, with the word 扭 replaced with the homonym 牛. The year of the tiger (2022) was the same, with words that sounded like 虎 being replaced. One brand, UFC, changed 五福临门 (wufu linmen), 'may the five fortunes come to your door', to 虎福临门 (hufu linmen) - 'may the fortune of the tiger come to your door', for instance.

2023, the year of the rabbit, featured many homonym replacements. 钱兔似锦 (qian tu si jin), 'the money rabbit has a future as bright as brocade', is a play on 前程似锦 (qian cheng si jin), 'the future is as bright as brocade'. 兔飞猛进 (tu fei meng jin) sounds exactly like 突飞猛进, 'to progress and grow in leaps and bounds', but would mean 'the rabbit has flown in with great fanfare'. Similarly, 扬眉兔气 (yang mei tu qi) or 'to raise the eyebrows in a rabbit-related atmosphere', makes little sense without the context that the greeting sounds exactly like 扬眉吐气 (yang mei tu qi), 'to feel pride and happiness after completing a difficult task'. 兔显神通 (tu xian shen tong), 'to be superpowered with the rabbit', requires the context that 大显神通 (da xian shen tong) means 'to be superpowered'. 兔然暴富 (tu ran bao fu), 'get rich with the rabbit', is a play on 突然暴富 (tu ran bao fu), 'to suddenly get rich'. The original saying is 一夜暴富 (yi ye bao fu), or 'to get rich overnight'. Last but not least, 大展宏图, sometimes 大展鸿图 (da zhan hong tu) and also reversed as 宏图大展, sometimes 鸿图大展 (hong tu da zhan), meaning 'to unveil or embark on grand plans', can be revised to 大展宏兔 (da zhan hong tu), 'the grand rabbit has been unveiled', or 'to embark on the great year of the rabbit'.

2024 saw 生意兴龙 (sheng yi xing long), 'a business like a happy dragon', a play on 生意兴隆 (also sheng yi xing long), a 'prosperous business'. 

The year of the snake, 2025, was exceptionally punny. It boasted 有蛇有得 (you she you de) to get something if the snake is present, a pun derived from 有捨有得 (also you she you de), to get something in return if you give something up first. 喜蛇临门 (xi she lin men), 'the happy snake comes to your door', is derived from 喜事临门 (xi shi lin men), 'happy occasions come to your door'. 蛇拿九穩 (she na jiu wen), 'the snake takes nine reliably', a reference to opportunities, is inspired by 十拿九穩 (shi na jiu wen), 'of 10 taken, nine are stable'. 一蛇二鸟 (yi she er niao), 'one snake, two birds' is of similar meaning, and comes from 一石二鸟 (yi shi er niao), 'one stone takes down two birds'. 蛇蛇如意 (she she ru yi), 'your wishes come true with snakes', can be recognised as formerly 事事如意 (shi shi ru yi), 'everything is as you wish'. 丰衣足蛇 (feng yi zhu she), 'an abundance of clothing and snakes', is a pun based on 丰衣足食 (feng yi zhu shi), 'an abundance of clothing and food'. 蛇灿莲花 (she can lian hua), 'the snake is as glorious as a lotus flower', inspired by 舌灿莲花 (also she can lian hua), 'a tongue as glorious as lotus flowers', sometimes written as 舌粲莲花 (again pronounced as she can lian hua), 'a tongue as charming as lotus flowers'. 画蛇添福 (hua she tian fu), 'draw a snake to add prosperity' an auditory play on the well-known 画蛇添足 (hua she tian zhu), 'draw a snake and add legs to it', literally to add unwanted features to an object.蛇觅隆发 (she mi long fa) 'the snake searches for great growth', with 蛇觅 taken as a homonym for什么 (shen me), 'everything' to create a wish for 'accelerated growth in all things'. 好蛇成双 (hao she cheng shuang), literally 'a good snake will become two', derived from 好事成双 (hao shi cheng shuang), 'may good events double'.

***Most of the greetings are the results from a Google AI Overview. Some contributions came from Reddit.

****Various chefs have experimented with different takes on the salad. The raw fish component has been replaced (or complemented) by raw sweet shrimp, Wagyu beef slices, smoked salmon, sliced abalone or lobster for example, while the salad may be replaced (or complemented) by fruit. Fancier toppings such as gold flakes or caviar have also appeared in recent years.

Jin Ting Wan debuts at Marina Bay Sands, Singapore

Marina Bay Sands has unveiled Jin Ting Wan, a new destination for Cantonese cuisine. Overlooking views of the city skyline and sea, the restaurant honours authenticity while embracing modern sophistication in Chinese dining.

Leading the kitchen is Executive Chef Albert Li, a Guangxi-born talent who seeks to shine a light on the regional depth of Guangdong province, including influences from Shunde, Teochew, and Hakka culinary traditions. The result is a distinctive menu enriched with subtle accents from other Chinese regional styles such as Szechuan.

Source: Jin Ting Wan. Executive Chef Albert Li presents the Angus short rib with preserved vegetable wrapped in straw  leaves (九九梅菜安格斯牛肋).

Jin Ting Wan’s menu features roasted meats, dim sum, and comforting soups. Signature dishes include roasted pipa duck with black pepper (堂剪黑胡椒枇杷鸭), presented on a customised pipa-shaped dish, and the Angus short rib with preserved vegetable wrapped in straw leaves (九九梅菜安格斯牛肋). The preserved mustard greens are prepared using the traditional “nine-steam, nine-sun (九蒸九晒)” technique, adding depth and authenticity.

Chef Li demonstrates a wide repertoire of techniques and textures across the menu. Take the poached Hokkaido squid with peanut and garlic in chilli oil (脆爽北海道火箭鱿鱼蒜香红油), where rocket squid, caught at peak freshness, is swiftly poached to preserve its texture and served with a Szechuan-inspired sauce.

Another highlight is the simmered homemade fresh beancurd skin with baby spinach in fish broth (自制鲜腐竹鱼汤菠菜苗), featuring tofu skin delicately separated using a time-honoured technique from housemade soy milk. The soybeans are specially sourced from Heilongjiang, China’s largest soybean-producing province, lending the dish a rich character.

For soup, the Hokkaido geoduck with seaweed in clear seafood broth (海藻冲浪北海道海蚌片) stands out with delicate slices of mini geoduck clam gently poached tableside in an umami-laden broth. This clear soup is simmered for four hours using kombu, chicken, pork, scallop, and regional fish varieties, delivering depth in every sip.

A fitting finale comes in the form of the baked taro tart with bird’s nest and ginkgo nut (燕窝银杏芋泥挞), where the velvety richness of taro is balanced with delicate bird’s nest, long prized in Chinese culinary culture for its elegance and nutritional value.

Complementing the cuisine is a beverage programme that offers depth, heritage, and innovation. The Art Lounge at Jin Ting Wan offers an immersive tea experience led by Head Tea Master Jacky Zhao Gang, one of the region’s most respected experts in Chinese tea. 

With over 20 years of mastery, Zhao curates a collection of more than 80 carefully sourced teas many of which are rare, limited-edition selections from private producers. Guests are invited to explore varieties such as feng huang dancong from Guangdong, aged pu’er from Yunnan, and the house-exclusive fu yu jin ting, a poetic fusion of wildflower-scented raw pu’er and moonlight white tea.

In parallel, the wine programme curated by Head Sommelier Joe Yang brings into focus the excellence of Chinese winemaking with around 100 labels.

Aligned with Jin Ting Wan’s philosophy of seasonality, provenance, and ingredient-led storytelling, the restaurant will debut its first seasonal tasting menu this September, celebrating the bounty of early autumn with wild foraged mushrooms from the highlands of Yunnan. Guests will be among the first in Singapore to savour freshly flown-in matsutake (pine mushrooms), cherished for their intense aroma, alongside rare golden fungus, revered for its gelatinous texture, in new dishes that capture the transition of the season.