Tucked within Orchid Hotel Singapore, Ya Ge has built its reputation on refined Cantonese cooking with a modern sensibility, anchored by careful technique, quality produce, and clean flavours.
Ya Ge’s Chinese New Year Menu
For Chinese New Year, the restaurant remains true to this approach, offering a menu that emphasises balance and textural contrast rather than excess. The result is a festive meal that feels measured and approachable, making it ideal for multi-generational gatherings where both young and old can enjoy a variety of flavours and textures.
Prosperity Yusheng with Yellowtail and Crispy Eel
The meal opens with the Prosperity Yusheng with Yellowtail and Crispy Eel, a classic Chinese New Year dish symbolising prosperity and abundance. Yellowtail brings a clean, fresh base, while the crispy eel adds savoury crunch and structure. The citrus dressing is assertive and unmistakable, leaning more towards sweetness than sharpness.
A thoughtfully made horse-shaped orange jelly element introduces a soft, playful texture that adds a touch of fun and is likely to be a hit with kids, while its sweetness remains understated by the rest of the yusheng.
Double-Boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum
The Double-Boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum offers a calming shift. The broth is clear and well-clarified, with the umami coming from chicken, scallops and fish maw. Chrysanthemum appears subtly, lending a light floral note without overwhelming the soup. It is a calm, clean soup that resets the palate for the next course.
Steamed Yellow Croaker in Chicken Broth with Fennel
The Steamed Yellow Croaker in Chicken Broth with Fennel tastes fresh and delicate, with naturally sweet, clean flesh that comes through clearly. The broth is light but carries some body, supporting the fish without overpowering it.
Aromas of fennel, thyme, rosemary and bay leaf — herbs more commonly found in Western cooking — are used subtly here, adding depth and a gentle aromatic lift without masking the fish.
The larger size of the croaker also means that there are fewer bones, which makes it easier and safer for young children and seniors to enjoy. It is a simple, elegant dish that lets the freshness of the fish shine while showing how Western herbs can complement Chinese flavours.
Stir-Fried Australian Lobster with Glutinous Rice Wine Sauce
The Stir-Fried Australian Lobster with Glutinous Rice Wine Sauce leans towards familiar comfort. Lightly battered lobster is coated in a glossy sauce that is savoury and mildly spiced, with a gentle fermented note from the glutinous rice wine and Pi Xian broad bean paste. Chopped green and red peppers add colour and a subtle freshness. The dish is indulgent but restrained, allowing the lobster to remain the focus.
Smoke-Grilled Pi-Pa Chicken
Known for its dry-aged duck and other well-executed Cantonese BBQ meats, Ya Ge turns its attention to another poultry with the Smoke-Grilled Pi-Pa Chicken. The chicken is marinated, air-dried before being deep-fried, coated in sauce, then charcoal-grilled and lightly smoked — a multi-step process that requires careful control.
Despite these layers of cooking, the meat remains moist and tender throughout, including the breast, with a subtle smokiness and light char on the skin. Its well-balanced flavours and easy-to-eat presentation make it a highlight of the meal and enjoyable for diners of all ages.
Deep-Fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad
The Deep-Fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad arrives with prawns that are large and naturally sweet. The crispy garnish adds a touch of elegance and an extra layer of crunch on top of the succulent prawns.
While the flavours of the fish floss and shrimp roe are subtle under the dressing, the dish succeeds as a lively, texturally engaging course that highlights the freshness and quality of the prawns.
Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom
The Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom exemplifies how vegetarian cooking is built on simplicity, focusing on layers of flavour and texture rather than heavy seasoning.
A medley of fresh edamame, tender baby corn, white fungus, and bamboo shoots provides crunch and variety, while the earthy black tiger palm mushroom adds depth. Ginkgo and macadamia nuts contribute subtle contrast, resulting in a dish that is balanced, satisfying, and texturally engaging.
Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Waxed Meat
A hallmark of any good Cantonese restaurant is its glutinous rice, and Ya Ge delivers. The Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Waxed Meat is fragrant, well-seasoned, and generously portioned. Each tender, slightly chewy grain carries the rich, savoury flavour of the waxed meats and sausages, creating a satisfying contrast in texture. Ending the meal with rice is both practical and symbolic — it balances the richness of the previous courses while also representing abundance and prosperity, rounding off the feast on a high note.
Desserts: Chilled Red Ruby with Jackfruit and Corn & Mandarin Orange Mochi
The desserts end the meal on a light and festive note. The Chilled Red Ruby with Jackfruit and Corn is bright and refreshing, with the sweetness of jackfruit and the earthy bite of corn complementing the water chestnut encased red rubies. Coconut jelly adds springiness, making each spoonful cooling and palate-cleansing.
The Mandarin Orange Mochi follows, with pillowy mochi encasing orange custard and real mandarin segments for a juicy, citrusy finish. Mandarins symbolize wealth and good fortune, making it a fitting and satisfying finale to the celebratory feast.
Our Review of Ya Ge’s Chinese New Year Menu
Overall, Ya Ge’s Chinese New Year menu celebrates balance, texture, and clarity of flavour. From the bright, auspicious yusheng to the comforting glutinous rice and playful, refreshing desserts, each course is thoughtfully paced and executed.
While the dishes are rooted in traditional Chinese and Cantonese cuisine, we enjoyed the subtle contemporary touches — from inventive flavour pairings to refined techniques — that added depth and modernity without overshadowing the classics.
The menu highlights fresh ingredients, technical precision, and subtle festive symbolism, resulting in a celebratory meal that feels both elegant and approachable and perfect for a family-oriented celebration.
Be sure to also bring home Ya Ge’s festive treats, such as the ever popular Prosperity Lion Nian Gao and their new Duo Happiness Nian Gao with Gula Melaka and Sweet Potato. Check out more information on all Chinese New Year menus and takeaway festive goodies
Ya Ge – 雅阁
Where: Orchid Hotel Singapore, Level 3, 1 Tras Link, Singapore 078867
Website: Ya Ge
Operating Hours:
Monday to Sunday
Lunch: 11.30am to 2.30pm (last order 2pm)
Dinner: 5.30pm to 10.00pm (last order 9pm)
Seating Capacity: 120
