Get booking for Chinese New Year reunion dinners
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Crab Roe with Sea Urchin Yu Sheng. -- PHOTO: THE RITZ-CARLTON, MILLENIA SINGAPORE
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Deep-fried Turbot Fish served with Superior Coriander Soy Sauce by Szechuan Court & Kitchen. -- PHOTO: FAIRMONT RAFFLES HOTELS INTERNATIONAL
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Crispy Tiger Prawns tossed in Tangy Mayonnaise by by Szechuan Court & Kitchen. -- PHOTO: FAIRMONT RAFFLES HOTELS INTERNATIONAL
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Wok-fried Ramen with Lobster in XO Sauce. -- PHOTO: TASTE PARADISE
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Baby Abalone Fortune Pot. -- PHOTO: MANDARIN ORCHARD SINGAPORE
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Chinese New Year Yu Sheng. -- PHOTO: FOUR SEASONS HOTEL SINGAPORE
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Chinese New Year Pen Cai. -- PHOTO: FOUR SEASONS HOTEL SINGAPORE
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Crabs in Bay's Signature Kopi Sauce. -- PHOTO: MAJESTIC BAY
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Baked Rice and Assorted Seafood in Chef's Recipe Sauce. -- PHOTO: MAJESTIC BAY
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Roast Whole Suckling Pig with Glutinous Rice. -- PHOTO: XIN CUISINE
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Atlantic Sea Bass. -- PHOTO: BOATHOUSE AT FULLERTON
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'Eight Treasures' Duck. -- PHOTO: LI BAI CANTONESE RESTAURANT
Crab Roe with Sea Urchin Yu Sheng. -- PHOTO: THE RITZ-CARLTON, MILLENIA SINGAPORE
Deep-fried Turbot Fish served with Superior Coriander Soy Sauce by Szechuan Court & Kitchen. -- PHOTO: FAIRMONT RAFFLES HOTELS INTERNATIONAL
Crispy Tiger Prawns tossed in Tangy Mayonnaise by by Szechuan Court & Kitchen. -- PHOTO: FAIRMONT RAFFLES HOTELS INTERNATIONAL
Wok-fried Ramen with Lobster in XO Sauce. -- PHOTO: TASTE PARADISE
Baby Abalone Fortune Pot. -- PHOTO: MANDARIN ORCHARD SINGAPORE
Chinese New Year Yu Sheng. -- PHOTO: FOUR SEASONS HOTEL SINGAPORE
Chinese New Year Pen Cai. -- PHOTO: FOUR SEASONS HOTEL SINGAPORE
Crabs in Bay's Signature Kopi Sauce. -- PHOTO: MAJESTIC BAY
Baked Rice and Assorted Seafood in Chef's Recipe Sauce. -- PHOTO: MAJESTIC BAY
Roast Whole Suckling Pig with Glutinous Rice. -- PHOTO: XIN CUISINE
Atlantic Sea Bass. -- PHOTO: BOATHOUSE AT FULLERTON
'Eight Treasures' Duck. -- PHOTO: LI BAI CANTONESE RESTAURANT
Those who have yet to decide where to have their reunion dinner this Chinese New Year had better get booking - restaurants are filling up fast and some are already full.
Top restaurants such as Jiang-Nan Chuan at Four Seasons Hotel Singapore, Majestic Restaurant at the New Majestic Hotel in Bukit Pasoh, and Summer Pavilion at The Ritz-Carlton, Milennia Singapore will be full-house come Feb 9, the eve of Chinese New Year.
Even well-known zi char eateries such as Keng Eng Kee in Bukit Merah and Yi Jia South Village Seafood Restaurant are booked out at the popular dinner-time seating that starts at about 7pm. But tables are still available at both restaurants' other two seatings - the first starts at about 5.30pm, while the third and final seating starts at about 8.30pm.
Menu prices, restaurateurs says, are up by about five to 10 per cent, citing reasons such as the rising cost of manpower and hikes in the prices of more auspicious ingredients that include everything from dried scallops to fish maw.
