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| 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 festive 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.
For celebrations that call for abundance, 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 oyster Rockefeller.
At the live stations, guests can opt for cooked-to-order seasonal options such as claypot lobster golden Pao Fan, Eight Treasure Fried Rice, or the Treasure Pot Pen Cai. Other festive sharing serves include the Singapore chilli Crab, and Braised Beancurd with shiitake and leek.
