Chinese New Year - Celebrate by the river or at home with our festive menu and goodies
Get together with your family and business associates to usher in a year of abundance and prosperity by the river.
Prosperity Abalone Yu Sheng (6 to 8 persons)
Early Bird Offer until 1 February - $48.80++ (U.P. $68++)
Toss to greater health and wealth with our Prosperity Abalone Yu Sheng at just $48.80++ (U.P. $68++).
⭐Healthy wild salad greens served with premium baby abalone
⭐Dressed in chef's special dressing of black garlic and apple vinegar to aid digestion
⭐Golden fried vermicelli and flounder fish add extra crunch to your lo-hei gathering
⭐Available for dine-in or takeaway from 9 February. Prices are subject to service charge and prevailing GST.
⭐Enjoy additional $5 off when purchased in conjunction with Fortune Seafood Treasure Pot
Fortune Seafood Treasure Pot (6 to 8 persons)
Early Bird Offer until 1 February - $202.50++ (U.P. $288++)
Filled to the brim with premium ingredients such as Australian abalone, sea cucumber, a thoughtfully deboned whole pomfret fish and more, the Fortune Seafood Treasure Pot (U.P. $288++) is possibly the only Chinese New Year Pen Cai with the greatest value at just $202.50++.
⭐ Great for gatherings of 6 to 8 persons
⭐ Available for dine-in or takeaway from 9 February. Prices are subject to service charge and prevailing GST.
8-Course Festive Abundance Set Menu (6 to 8 persons)
Early Bird Offer until 1 February - $710.40++ (U.P. $888++)
Indulge in a memorable dining experience by the river with our 8-course Chinese New Year festive set menu featuring auspicious dishes that usher in new beginnings, good luck and fortune.
⭐ Prosperity Abalone Yu Sheng
⭐ Choice of handpicked Crabmeat Shark’s Fin Soup or handpicked Crabmeat Fish Maw Soup
⭐ Signature Crispy Roast Chicken
⭐ Steamed Marble Goby (Soon Hock) in traditional Hong Kong Style
⭐ Singapore Sri Lanka Chilli Crab with Fried Mantou
⭐ Broccoli with Egg White and Conpoy
⭐ Black Truffle and Seafood Fried Rice
⭐ Dessert of the Day
Available for dine-in from 9 February.