Restaurant Cougar Lee 錦軒, led by Beijing-born Chef Ethan Lee, unveils its inaugural Chinese New Year menu — blending classic Chinese flavours with refined European influences.
Available exclusively on Chinese New Year Eve and Day 1, the two set menus are crafted for both small and large gatherings and include a complimentary DIY Dumpling Experience for a memorable family celebration.
Restaurant Cougar Lee’s Chinese New Year Menu
Yusheng with Chutoro and Amberjack
As per Chinese tradition, the meal kicked off with the tossing of Yusheng. Unlike the traditional salmon Yusheng, the Yusheng with Chutoro and Amberjack (S: $58, L: $88) features sashimi style Chutoro and Amberjack atop a colourful bed of julienned sweet breakfast radish, French carrot and orange slices.
As the dish is tossed, the citrusy aroma of the homemade yuzu dressing enlivens the senses. Each bite offers a refreshing crunch, rich umami, balanced out by the yuzu dressing – a fitting start to the celebrations.
Braised Platter
The Braised Platter (S: $45, L: $88) features Kurobuta pork collar, duck breast, free-range kampung chicken, and foie gras, all infused with a rich 18-year-old braising sauce.
This dish highlights Chef Ethan’s expertise in both Asian and European cuisines, especially since foie gras is not commonly found in Chinese cooking. The addition of foie gras brings extra depth to the dish and provides a pleasing contrast to the leaner meats.
Iberico Pork Stuffing with Lychee
The Iberico Pork Stuffing with Lychee (S:$22 for 5 pcs, L:$40, for 10 pcs) is a testament to Chef Ethan’s creativity and meticulous craftsmanship. Each piece features a lychee fruit stuffed with Iberico pork, then coated in egg wash and a layer of crisp red rice pops, making them nearly indistinguishable from real lychees.
The first bite delivers a satisfying crunch, followed by the juicy sweetness of lychee and the rich, savouriness of Iberico pork—a medley of textures and flavours that is bound to be a crowd-pleaser. Complementing this playful creation are Moscato-marinated muscat grapes, deep-fried to a golden crisp, offering bursts of fragrant sweetness and a subtle hint of wine.
Homemade Noodles with Butter Garlic Live Lobster
After savouring the Iberico Pork Stuffing with Lychee, the meal continues with another showstopper: the Homemade Noodles with Butter Garlic Live Lobster. The handmade noodles are deep-fried till crisp and artfully arranged to give the illusion of motion, as if they were leaping from the plate.
Tender lobster, bathed in aromatic butter, garlic, and enlivened by slices of cut chilli padi, crowns the noodles—infusing every bite with rich, briny sweetness, a buttery, garlicky fragrance, and a hint of spice. This dish is both a visual and sensory highlight of the meal.
Pork Stomach Soup with Kampung Chicken
This comforting soup brings together tender kampung chicken and pork stomach in a nourishing broth. The combination yields a rich, savoury flavour profile, with the pork stomach adding a pleasant chewiness to the dish.
Those who love peppery flavours will especially rejoice, as the use of Sarawak White Pepper imparts a mild yet aromatic spice to the dish without overwhelming the palate.
Steamed Red Grouper ($98/kg)
A fish course is an essential component of any Chinese New Year meal, symbolising abundance (年年有余). The grouper ($98/kg) was accompanied by honey peach slices, which were notably sweet and flavourful. The fish itself featured firm, fresh flesh. Overall, the dish was simple yet executed with finesse.
Traditional Beijing Style Steam-baked Iberico Presa
Chef Ethan showcases his Beijing heritage with this refined dish, elegantly served in a blue and white porcelain vessel. The presa, a prized cut from the Spanish Iberian pork shoulder, is wonderfully marbled, resulting in an exceptionally tender texture. Beneath the presa lies a layer of handmade tofu meatballs, notable for their delicate softness and depth of flavour.
The meal concluded with a dumpling-making session, during which Chef Ethan shared the symbolism of dumplings within traditional Chinese family gatherings, adding a meaningful dimension to the meal.
Final Thoughts on Restaurant Cougar Lee
If you are in search of a Chinese New Year meal that masterfully blends tradition and creativity, this is an experience not to be missed. Restaurant Cougar Lee impresses with classic offerings such as Beijing-style steam-baked Iberico presa, while inventive dishes like lychee stuffed with Iberico pork showcase the chef’s creative flair.
But what truly sets the experience apart is how it brings everyone together. The dumpling-making session was a blast—more laughs than perfect dumplings—and it added a real sense of warmth to the meal. If you want a celebration that’s both delicious and meaningful, this spot delivers.
Restaurant Cougar Lee’s CNY Menu Details
For CNY Eve & Day 1, guests can look forward to two curated set menus priced at $668 for 4–6 pax (7+1 courses) and $1,288 for 8–10 pax (10+1 courses).
Each set menu also includes a complimentary DIY Dumpling Experience. Two fillings, Pork and Prawn, will be provided, with select dumplings hiding a Surprise Egg Yolk or Cheese Filling symbolizing gold and good luck for the year ahead.
A selection of auspicious festive à la carte dishes, including yusheng, will also be available from 9 February to 3 March. These include some of the dishes from the special CNY set menus.
Ongoing Promotions at Restaurant Cougar Lee
Toast to the season with celebratory promotions, including Moutai bottle at $368 (U.P. $398) and Moutai Shots (6 shots for $66 | 8 shots for $88).
Restaurant Cougar Lee
Where: 61 Tras St, Singapore 079000
Operating Hours for Chinese New Year (Eve & Day 1):
Lunch: 11:30am – 2:30pm
Dinner: 4:30pm – 7pm | 7:30pm – 10pm
