Food Picks: An elevated Cherry Garden by Chef Fei at Mandarin Oriental, Singapore

SINGAPORE – Chinese restaurant Cherry Garden at Mandarin Oriental, Singapore has undergone a revamp and, since July 2, has been relaunched as Cherry Garden by Chef Fei. 

The 52-year-old Chaoshan-born chef – whose name is Huang Jing Hui – is no stranger to Mandarin Oriental, as he is the chef-consultant for its sister properties across Guangzhou, Shenzhen, Jakarta, Beijing and Bangkok. 

His Guangzhou establishment, Jiang by Chef Fei, holds two Michelin stars and One Diamond in China’s Black Pearl Restaurant Guide. 

While he is not based in Singapore, the charismatic chef has played an instrumental role in overhauling and elevating the restaurant’s menu and training the team, which includes 39-year-old chef de cuisine Steven Luo from Guangzhou, who helms the kitchen here. 

Several dishes in the extensive menu here are similar to the ones at Jiang by Chef Fei, such as seared Xisha Island lobster with creamy garlic sauce (seasonal price) and crispy pork with sweet and sour sauce ($36). 

There is a strong focus on seafood dishes and two of them are worth splashing out for. One is the geoduck blanched with basil and chilli in a rich chicken broth (seasonal price). The other is the signature boneless crucian carp congee ($138++ a portion), in which the fish is meticulously deboned and cooked gently in a comforting porridge. The congee is also available on the dim sum menu at $18++ a portion. 

Meat lovers can go for the sauteed diced wagyu beef with Sichuan peppercorn and chilli ($108++ a portion) or splurge on the most refined double-boiled pork tripe soup with fish maw and white pepper ($360++ a portion). 

For best value, go for the set menus that are priced at $138++ or $218++ a person for lunch, and $198++ or $268++ for dinner. 

Where: Level 5 Mandarin Oriental, Singapore, 5 Raffles Avenue 
MRT: City Hall/Promenade
Open: Noon to 2.30pm, 6 to 10pm daily 
Tel: 6885-3500
Info:

str.sg/MBiB