More than just mouth-watering delights, many Chinese restaurants offer an air of opulence for special occasions. You can throw wedding banquets, celebrate an elder’s birthday, among many social and professional gatherings.
The food is elevated with fresh, and sometimes exotic ingredients.
To entice the international and younger clientele, Chinese restaurants have also started to infuse trendy gourmet ingredients, such as truffle into their dishes.
Unlike typical Chinese food you see in hawker centres, which places taste above visuals, Chinese restaurants adopt a different philosophy. Many have incorporated the art of food styling to make each dish Insta-friendly for millennials and gen-zs.
The Big-8 Chinese Culinary Traditions
Chinese restaurants offer a wide variety of exotic dishes that can’t be found in your neighbourhood food courts.
China is a huge country with a very long and rich history. Its vast region consists of different climates, geographical features (i.e. sea, mountains, etc.) and cultures. Coastal provinces have better access to fresh seafood, while inland provinces have access to exotic herbs.
Chinese cuisine doesn’t just stem from Chinese culture alone. Remember, not all of China’s population are of Han Chinese extraction. Over the years, the intermingling with other minority cultures, as well as missionaries and traders from foreign lands have also introduced new ingredients to the region’s taste palate.
The social, historical and physical aspects of China’s different regions have played a part in shaping its different unique schools of cooking.
In alphabetical order, these are the 8 most popular culinary regions of China.
Anhui
Anhui cuisine (安徽菜), or Hui cuisine (徽菜) hails from the landlocked province of Anhui. It features the UNESCO World Heritage Site of Huangshan (黄山)or Yellow Mountain, which is a source of many herbs and wild gourmet found in this cuisine.
This cuisine features more braising and stewing techniques and less on frying and stir-frying.
Tofu is also a common feature in many Hui dishes. Anhui’s Shou County (寿县) has been dubbed as the “Hometown of Tofu”. One of its locals, Han Dynasty Prince, Liu An (劉安), has been attributed as the inventor of Tofu by various scholars. However, this theory has been countered by different sources.
A more historically traceable invention by an Anhui native would be the Stinky Tofu (臭豆腐). Wang Zhihe (王致和), from the Huangshan region of Anhui, has been credited with this creation. After suffering from a massive setback by Qing Dynasty standards (failing the Imperial Examination), Wang sold Tofu in the Imperial Capital of Beijing. One day, he discovered his unsold Tofu cubes had turned greenish, giving off an odour. The experimental Huang later realised that despite its smell, these green tofu cubes are surprisingly tasty. He then perfected the technique of Stinky Tofu in his stall and sales flourished. The popularity of this Stinky Tofu eventually reached to the courtyards of the palace, where Empress Cixi (慈禧太后) has dubbed it as “imperial green cubes”.
Cantonese
Cantonese cuisine (廣東菜), or Yue cuisine (粵菜), is one of the most popular regional cuisines worldwide. For years, “Chinese Food” found in many Anglosphere and Latin American countries have been overwhelmingly Cantonese. Cantonese-style restaurants are also ubiquitous in Singapore.
Cantonese cuisine features a sweeter taste profile. However, it leans towards a light to the mild palate on the whole. Unlike typical Chinese takeouts in the west, which feature lots of deep-fry, sugary notes, traditional Cantonese cuisine strives for balance instead of intense flavours.
The cooking techniques are diverse, from its signature wok hei (stir-frying) to steaming. There’s also plenty of soups found in Cantonese menus.
Thanks to its proximity to the sea, Cantonese cuisine has also perfected many seafood dishes.
Dim Sum (點心), a breakfast favourite of many Cantonese, is one of the best-known gifts this cuisine has shared with the world.
Fujian
There’s no one set of characteristics that defines Fujianese cuisine (福建菜), or Min cuisine (閩菜). Despite its small geographical area, Fujian is a culturally diverse region. You can find different languages spoken among different villages that are just short distances apart.
The province is with blessed with a coastal front, as well as a mountainous backdrop, providing an abundance of food sources for its natives.
Fuzhou, its provincial capital, is home to the famous Buddha Jumps Over the Wall (佛跳牆) and dishes based on Red Rice Wine (紅米酒). The cuisine around its vicinity also features several sweet and sour notes.
Moving down south to Xiamen and its surrounding regions, seafood is the main attraction. There’s a particular emphasis on the unami, xianwei, or seafood taste (鲜味). Like the Cantonese, this region also boasts several soup dishes.
Hunan
Hunanese cuisine (湖南菜), or Xiang cuisine (湘菜) offers some of the spiciest dishes in the Chinese culinary scene. Its vinegar-infused chopped chilli (剁辣椒) is a common feature in many Xiang dishes. The vinegar in the plates can aid digestion, lower blood pressure and cholesterol.
There are many ways to prepare Hunanese dishes, including braising, fermenting, stewing, smoking and pickling.
Jiangsu
Jiangsu is another coastal province that has lots to offer when it comes to seafood. However, like its Fujianese counterpart, many different styles have emerged from this province.
Some sub-regional styles of Jiangsu cuisine (江苏菜), or Su cuisine (苏菜), are:
- Nanjing (南京) – Focuses on refined preparation techniques to produce visually appealing dishes.
- Suzhou (苏州) – Offers a sweeter variation of Jiangsu dishes.
- Wuxi (无锡) – Features freshwater seafood and ingredients from the nearby Lake Tai (太湖)
Jiangsu cuisine may sometimes include Shanghainese cuisine (上海菜), given that Shanghai used to be part of Jiangsu province. A lot of Shanghainese dishes are pickled in alcohol. They can also be produced through a variety of cooking methods, from serving it raw to braising and stewing. An internationally-renowned Shanghainese dish is the Shanghai Soup Dumplings (上海小籠包).
Overall, Jiangsu cuisine features cooking techniques that produce more tenderness on its meat, offering a more delicate chewing experience.
Shangdong
Shangdong cuisine (山東菜), or Lu cuisine (鲁菜), is one of the most influential cuisines in the north. It features more wheat-based carbs, as opposed to rice. This could probably explain why people from Shangdong province are usually taller!
This cuisine has 2 major sub-regional styles:
- Jiaodong (膠東)- A coastal region famous for its seafood.
- Jinan (济南)- Known for its clear and creamy broths.
Overall, Shandong cuisine is known for its unique stir-frying technique, which is done over extreme heat. This is to lock in the flavour of the food while keeping out the oil.
Sichuan
Sichuan cuisine (四川), or Chuan cuisine (川菜), is one of the most recognisable regional styles outside of China. In 2008, UNESCO even designated its provincial capital, Chengdu (成都), as a “Creative City of Gastronomy” as a sign of recognition for its remarkable culinary scene.
Like its Hunanese counterparts, one of the main characteristics of Chuan cuisine is its spiciness. Sichuanese dishes move a step up to deliver numbing sensations in your mouth. The term Mala (麻辣), originated from the city of Chongqing (重慶), literally translates to numbing spiciness. Mala Hotpot is very popular amongst many Singaporeans.
Sichuanese cuisine features a range of cooking techniques from stir-frying, steaming, braising, and fast-frying.
Zhejiang
Zhenjiang cuisine (浙江菜), or Zhe cuisine (浙菜), offers light to mild flavours, as well as an abundance of fresh seafood. Instead of boldness, Zhe cuisine prides itself for its refined ingredients. It’s perfect for those who don’t like spicy flavours.
This province has a few sub-regional styles:
- Hangzhou (杭州) – Known for its frequent use of bamboo shoots.
- Shaoxing (紹興) – Popular for its poultry and fresh fish.
- Ningbo (寧波) – A coastal region that has access to fantastic seafood varieties.
Located between Fujian and Shanghai, Zhejiang has received influences on its cooking methods, such as braising and stewing. Nevertheless, it also has its own unique preparation technique of brine-soaking.
Must-try Chinese Dishes
Dumplings
Dumpling has been a traditional dish served during Chinese New Year’s Eve. There are endless possibilities when it comes to the flavours of the dumplings, chicken, beef, mutton or minced pork with vegetables, and anything you can think of can be a dumpling filling.
Hotpot
A Hotpot is usually cooked in a big wok and placed on a stove to get continuous heat. Once the soup is boiling, you can add the ingredients into the hotpot. Slices of meat and vegetables are some of the common ingredients to put in a hotpot.
Peking Roasted Duck
Peking Roasted Duck enjoys world fame as it represents Beijing cuisine, and is one of China’s national dishes. This dish is savoured for its thin and crispy skin, which is often paired with sweet bean sauce or soy with mashed garlic, and wrapped in thin pancakes along with thinly sliced cucumbers, green onion and shallot.
Sweet and Sour Pork
Women and children love this Chinese dish. The pork is covered in starch and stirred in ketchup before it’s served. A crispy crust covers the pork, and it feels like heaven in your mouth, enriched with contrasting sweet and sour flavour.
Kung Pao Chicken
Kung Pao Chicken is not only popular among the Chinese, but foreigners as well. Diced chicken is the backbone of this spicy, sweet and sour dish, which is well accepted abroad. The chicken is stir-fried with peanuts and dried chilli to give a fresh, crispy and spicy taste.
Mapo Tofu
If you love spicy food, then this dish is for you. Mapo Tofu’s spicy and hot taste is a perfect example of a typical Sichuan dish. The dish’s flavour is enriched and enhanced with ground beef, diced green onion and sizzling hot broth drizzled over the tofu as a finishing touch.
Spring Rolls
Spring rolls are usually filled with vegetables and minced meat, into a wrapped dough and folded into cylinder-shaped and fried until golden yellow. Spring rolls are a common choice as a side dish in a Chinese restaurant.
Chow Mein
Chow Mein is stir-friend noodles in Cantonese. This dish usually consists of noodles, sliced meat, onions, and green pepper. This noodle dish is simple yet delicious and is one of the first choices for supper among the Chinese.
Scrambled Eggs with Tomatoes
The Scrambled Eggs with Tomatoes is one of the most classic Chinese dishes. This recipe only consists of eggs, tomatoes, oil and salt, which makes it perfect for anyone to whip up a batch anytime. The bright-red tomatoes and fluffy yellow eggs open the diner’s appetite. This dish is so juicy that you can mix the juice with rice when eating.
Let’s Get to It!
If you’re salivating by now, here are our picks for the top 20 Chinese restaurants in Singapore for you to have an unforgettable feast!
Restaurant | Birds of a Feather |
| Signatures | Spicy Oriental Bolognaise, Find The chicken in the Chilis, Bird’s Signature Burger, Hot & Sour Chazuke, Sichuan Oxtail Soup, Lonely Hotpot and Bird’s Brown Sugar Fresh Milk Boba Pearl |
| Pricing | Starting from 13.90 SGD for main courses |
| Website | https://birdsofafeather.oddle.me/en_SG/ |
| Address | 115 Amoy Street, #01-01, Singapore 069935 |
| Contact | +65 9755 7115 |
| Operating Hours | Monday to Wednesday: 10:45 AM to 3 PM, 5 PM to 11 PM Thursday: 10:45 AM to 3 PM, 5 PM to 12 AM Friday and Saturday: 10:30 AM to 12 AM Sunday: 10:30 AM to 10 PM |
| Review 1 | Food was great, ambience was very nice. I love the plant corner and it makes the place look very beautiful. I made a reservation and indicated that I was celebrating my friend’s birthday – our salted caramel cake came with a candle! That was a very nice touch, thank you! By George Thomas |
| Review 2 | It was our first time visiting, and “find the chicken in the chillies” was a well-loved dish among us. The staff were also helpful and they explained the ingredients thoroughly when we asked. I would visit again! By Sophia Lim |
| Review 3 | We celebrated our wedding anniversary at this wonderful place. Service was perfect. Shah is fantastic. His recommendations were on point. The ambience was cool too with the right mix of music in the background. I will be back very soon to try out the other dishes. By Anna Foo |
Restaurant | Blue Lotus Chinese Eating House |
| Signatures | Chilled Japanese Cherry Tomatoes, Plum Vinaigrette, “Tanjia” Style Fish Maw Soup, Signature Lemongrass Prawn Sticks with Citrus Spicy Dressing, Blue Lotus Signature Chilli Pomelo Crab, Hot Stone Garlic Butter King Prawns, Parmesan Crisp, Honey-Glazed Kurobuta Pork Ribs, Wok Fried Australian Angus Beef Tenderloin with Peppercorn, Claypot Mapo Tofu with Kurobuta Minced Pork, Hot Stone Egg Fried Rice with Chinese Sausages, Shiitake Mushrooms & Crispy Pork Lard, “Mao Shan Wang” Durian Crème Brulee |
| Pricing | Starting from 20 SGD for main courses |
| Website | |
| Address | 31 Ocean Way, #01-13, Singapore 098375 |
| Contact | +65 6339 0880 |
| Operating Hours | Monday to Thursday: 5:30 PM to 10 PM Friday to Sunday: 11:30 AM to 3 PM, 5:30 PM to 10 PM |
| Review 1 | Excellent food, great ambience and service. I had the signature crab with glass noodles, recommended. Compared with other popular ways of cooking, this style better preserves the texture and flavour if the crab. The lemongrass shrimp ball and satay were also very nice. By Nick Zuo |
| Review 2 | Lovely ambience and decor along the Sentosa cove stretch. Great place for a casual and convivial gathering with family or friends. Besides their much-acclaimed crab, other dishes were also well executed and though a bit pricey, portions were generous. We liked the melt-in-mouth lamb, sizzling hot tofu, crab meat fried rice and kids were happy with the satay. By Lagoon Tan |
| Review 3 | Delicious food. Good service. their Hong Kong steamed fish in plum soup is surprisingly fresh and refreshing, even though I’m to a fan of fish. Fried noodle is uniquely soft and well-balanced. Drinks are reasonably priced. Highly recommended. By VT |
Restaurant | Beng Hiang |
| Pricing | Starting from 318 SGD for set meals. |
| Website | http://www.benghiang.com/ |
| Address | 135 Jurong Gateway Road, #02-337, Singapore 600135 |
| Contact | +65 6221 6695 +65 6221 6684 |
| Operating Hours | Monday to Sunday: 11:30 AM to 3 PM, 6 PM to 10 PM |
| Review 1 | The food here is mostly hand made and you can tell that the taste is more natural than the most common pre-prepared type. This is represented by the freshness and the taste. The Kong Bank Bao, one of their signature Dim Sum dishes was exceptional. Another standout was the humble pork bao (BBQ honey pork bun), which was handmade, moist and on a different level than your standard variety. All in all, great standard, highly recommended. By Paul Schneider |
| Review 2 | A true blue Hokkien restaurant that never fails to bring back the taste of familiar favourites. Considering that there are fewer and fewer of them around these days, the size of Beng Hiang stands out for still being able to hold a good-sized event if needed. It is unsurprising to see three, or even four-generation families enjoying a lovely family dinner together, definitely a testament to Beng Hiang being an institution of sorts in its own right. This is the real McCoy. By Garett Lee |
| Review 3 | This is a restaurant that is well-known for Hokkien dishes, such as braised pork bun, Hokkien noodles and spiced meat tools (Ngor Hiang). We too a set meal for 10. The appetizer – duck salad, was amazingly good. Shreds of duck meat, mixed with strips of fresh cucumber, radish, carrot, pickled papaya, and tangy salad sauce, set your palate ready for the remaining dishes. The dishes were generally good. it’s worth a try is you have not been there. By Ken Lim |
Restaurant | Cassia |
| Signatures | Deep-Fried Lobster Roll with Mango and Cheese, Wok-Fried Cod Fish Coated with Cherry Sauce, Honey-Glazed Barbecued Arvinyo Omega 3 Pork Char Siew with Lemongrass, Double-Boiled Rich Chicken Broth with Fish Maw, Dried Scallop, Sea Cucumber, and Flower Mushroom, Wok-Fried Lobster with White Pepper, Ginger and Spring Onion, Wok-Fried Australian Wagyu Beef with Black Pepper Sauce, Pan-Fried Scallop, Fried Rice with Preserved Chinese Sausages, Chilled Avocado Cream with Vanilla Ice Cream |
| Pricing | Lunch set: 59 SGD per person Chef Lee’s Signature set: 129 SGD per person Treasures set: 189 SGD per person |
| Website | https://www.capellahotels.com/en/capella-singapore/dining/cassia |
| Address | 1 The Knolls, Sentosa Island, Singapore 098297 |
| Contact | +65 6591 5045 |
| Operating Hours | Monday to Thursday: Closed Friday to Saturday: 12 PM to 2 PM, 6:30 PM to 10 PM Sunday: 12 PM to 2 PM |
| Review 1 | My husband brought me to Cassia for my birthday brunch. The restaurant itself was very well decorated and ambience was lovely and relaxed. I had high expectations for the dim sum brunch and boy, they didn’t disappoint! We had several dim sum dishes to share- they were all exquisite and well-executed. Some of them were done up in fusion style (not your traditional dim sum items) but were still delicious. I especially appreciated the addictive XO dipping sauce for the dim sum. The service was prompt and sweet. I was given a complimentary birthday cake at the end. That was a nice touch! I have enjoyed every moment at Cassia and I’m sure to be back with friends to try out the other dishes. By Wk |
| Review 2 | After having dim sum here, I forgot all the dim sums I ever had. The truffle dim sum was so amazing. Its taste was so delicate and its smell was so abundant. You should try it. the noodle soup was amazing. The fried rice was also great. As for the pecking duck, its taste was more than average. Nothing special. Nice atmosphere. Nice staff. Also, a very historical place where the summit between North Korea and US President happened. By Keith Chung |
| Review 3 | I had the pleasure of visiting Cassia over the Chinese New year and received sublime service from beginning to end. Unfortunately, I have found truly attentive and high-quality service hard to come by in Singapore since I moved here a year ago, but the staff at Cassia proved themselves to be an exception to this trend. My partner and I had the pleasure of interacting with the staff, listening to them explaining the meanings behind the Chinese New Year’s gifts given to each guest, the history of the hotel, and the culture of Cantonese cuisine. However, the staff was by no means overbearing, and to my complete delight, I didn’t even notice as they attentively removed my finished plates or filled up my glass. Overall, it was a wonderful experience. If you want delicious food in a beautiful setting with some of the best services in Singapore, you don’t need to think twice before making a booking at Cassia. By Rebecca Hodges |
Restaurant | Imperial Treasure Fine Teochew Cuisine |
| Signatures | Chilled Flower Small Crab in Teochew style, Three Kinds of Marinated Combination in Teochew Style, Steamed Coral Trout in Teochew Style |
| Pricing | Starting from 21.40 SGD for main courses |
| Website | |
| Address | ION Orchard, #03-05, 2 Orchard Turn, Guoco Tower, #02-01 & #03-01, 7 Wallich Street |
| Contact | ION Orchard +65 6736 2118 Guoco Tower +65 6384 2722 |
| Operating Hours | ION Orchard Monday to Friday: 11:30 AM to 3 PM, 6 PM to 11 PM Saturday: 11 AM to 3 PM, 6 PM to 11 PM Sunday: 10:30 AM to 3 PM, 6 PM to 11 PM Guoco Tower Monday to Friday: 11:30 AM to 3 PM Saturday: 11 AM to 3 PM, 6 PM to 11 PM Sunday: 10:30 A to 3 PM, 6 PM to 11 PM |
| Review 1 | The dishes are very delicious and the restaurant ambiance is awesome for Business dinner with customers. They also have a huge window to see through orchard roads. The staff are friendly and helpful for our win appreciation dinner as they have professional decanters. Recommended trying. By Ben Lin |
| Review 2 | One of the better places in Singapore for dim sum and Chinese cuisine. This place offers a wide selection of delectable and exquisite Chinese delights across the Cantonese and Teochew cuisines. This place offers a range for patrons – from affordable (restaurant standard) to the high-end fine dining (that you can be proud to show your clients and families). The place is big enough to accommodate a lot of people and designed perfectly nicely! It is highly recommended to all! By Yong Chieh Gooi |
| Review 3 | Customer service is top-notch. The place was beautifully furnished and very classy. Family’s go-to place for special occasions like grandmother’s birthday. however, the price is slightly on the higher end. What you are paying for is the while package – good service, great traditional taste you can’t get somewhere else. By Ben Loy |
Restaurant | Jiang-Nan Chun |
| Signatures | Signature Peking Duck, Prok Ribs Soup, and Dim Sum |
| Pricing | Starting from 98 SGD per person for A-La-Carte Lunch Menu |
| Website | https://www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun/ |
| Address | 190 Orchard Blvd, Singapore 248646 |
| Contact | +65 6831 7220 |
| Operating Hours | Monday to Sunday: 11:30 AM to 2:30 PM, 6 PM to 10:30 PM |
| Review 1 | Very decent food generally. Interesting to have a Peking Duck here – 2 types of wraps and four condiments – sugar to start then the choice of typical classic sweet sauce, Cantonese sauce, and caviar. Note that one duck can have about 20 wraps. Their daily double-boiled soup is superb. One of the very few fine Chinese restaurants which place attention to decent plating and sophisticated service. Ambience is cozy and tables are spaced comfortably apart. By VL Kong |
| Review 2 | Jiang Nan Chun, Spring in mild China, is one of the best Chinese restaurants in Singapore. It’s been my cantine for 3 years when I wanted to indulge myself with good food and excellent service. Tried the spicy Northern dumplings, they are the best in the world. Trust me. By YWY |
| Review 3 | Went for their ala carte lunch today. It was just 2 of us so had to give the Peking Duck a miss. The manager provided us with great recommendations. The portions and the number of dishes were just right. I enjoyed the egg white vegetable $26 and abalone vermicelli $40. The total bill was $203, a reasonable price for the ambience, great food, and attentive service. By Rise&Shine |
Restaurant | Jade |
| Signatures | Steamed Chilean Seabass, Sautéed Chicken, Roasted Duck, Stir’fried Wagyu Beef, Traditional-Style Sautéed Boston Lobster, Wok-Fried Sweet, and Sour Omniprok Vegan Meat, Simmered Ee-Fu Noodles |
| Pricing | Starting from 18 SGD for main courses |
| Website | https://www.fullertonhotels.com/fullerton-hotel-singapore/dining/jade |
| Address | 1 Fullerton Square, Singapore 049178 |
| Contact | +65 6877 8911 +65 6877 8912 |
| Operating Hours | Monday to Friday: Closed Saturday and Sunday: 11:30 AM to 3 PM |
| Review 1 | Excellent Chinese food and dim sum. We were fortunate to get a reservation, as the place is usually booked many weeks ahead. Besides the items photographed, the lobster porridge and desserts were outstanding. Top-notch service and attention by Ms. Penny and Ms. Joppy, taking care of our table, keeping the food flowing, frequently changing our plates, and keeping our teacups filled. I have made a reservation for our visit next month. By Ian Heng |
| Review 2 | Excellent food, ambience, and services. I had my best-roasted pork in Jade. Its crispy skin and tender meat are the best. The dessert, chilled cream of mango with lime jelly, and coconut ice cream are supreme too. Recommend for sliced wagyu beef with spring onion and ginger. I will definitely visit the Fullerton Jade restaurant again. By Piper Goh |
| Review 3 | I tried the “Taste of Nostalgia” menu. Nice fusion taste of east and west. The food still maintains the authenticity of Cantonese cuisine with some addition that spice up the dish. I like the ambience as it is decorated with light colours but still having the usual Chinese restaurant setting. Highly recommended to those who need to host foreign friends or guests. By Melvin Yeo |
Restaurant | Min Jiang at Dempsey |
| Signatures | Legendary Wood-Fired Beijing Duck, steamed prawn dumpling, Braised Sea Treasure Soup, Iberico pork fried rice, Typhoon Shelter squid, and soft shell crab. |
| Pricing | Starting from 24.20 SGD for main courses |
| Website | https://www.goodwoodparkhotel.com/dining/min-jiang-dempsey |
| Address | 7A & 7B Dempsey Road, Singapore 249684 |
| Contact | +65 6737 7411 |
| Operating Hours | Monday to Sunday: 11:30 AM to 2:30 M, 6:30 PM to 10:30 PM |
| Review 1 | Excellent food. Peking Duck was top: Skin was crispy and the meat tender. Fish was steamed to perfection. Gorgeous ambience. The service was very good and professional. Only downside: a little pricey and a little understaffed. By Jerilyn Wang-Brochet |
| Review 2 | I came here for lunch when my fiance and I were scouting for our wedding dinner restaurant. We ordered set Lunch A to sample the food, and it was great! The restaurant ticked all the boxes we had in mind. Chinese food, tasted good, good service, great ambience. We both agreed this is the restaurant after our first dish! By Wei Ping Goh |
| Review 3 | Good variety of options available in the set menu which is great. I thought the serving was generous with premium ingredients used and each dish was well prepared and tasty (but not overpowering). A nice outdoor/indoor setting to boot! By Joshua Ng |
Restaurant | Myo Restobar |
| Signatures | Kia Hiang Claypot Spring chicken, Kia Hiang Claypot Organic Chicken, NZ tenderloin, Flaky Angus Beef Pastry, Tangy Orange Braised Pork Ribs with Buns, Angus Ribeye Cubes with Garlic & Broccoli, Baked Hamachi Collar in Butter Sauce, Fried Prawns Tossed in Salad Cream |
| Pricing | Starting from 8 SGD for main courses |
| Website | |
| Address | 138 Robinson Road Oxley Tower Lobby 1, #19-01, Singapore 068906 |
| Contact | +65 6931 1247 |
| Operating Hours | Monday to Friday, and Sunday: 11 AM to 3 PM, 5 PM to 10 PM Saturday: Closed |
| Review 1 | Very reasonably priced Chinese food. Their signature claypot chicken dish is delicious with a bowl of rice. Very tender chicken wrapped n cabbage that has absorbed all the tewing sauce and chicken essence. By Joan Ng |
| Review 2 | Not only their famous claypot chicken, overall very yummy food including desserts9not overly sweet). Seatings pretty spaced out when I visited so makes it a comfy dining experience. By Brenda Lee |
| Review 3 | We had a Chinese New Year lunch here and the food was superb! Service was also excellent and very efficient. The place was nicely decorated too. Would highly recommend for big groups. By Bertrand Wong |
Restaurant | Mitzo |
| Signatures | Braised Sea Cucumber with Minced Chicken and Seasonal Grees in Truffle Sauce, Double-boiled Sea Cucumber with Chicken and Mushroom in Pork Consommé, Braised Fish Maw with Seafood in Carrot Broth, Black truffle Crispy Roast Duck, Sanpei Chicken with onion, Mushroom and Thai Sweet Basil, Fried Spicy Shanghai Noodle with Mushroom and Beansprout, XO Fried Rice with Lobster Meat, Vegetables and Mushroom |
| Pricing | Starting from 14 SGD for main courses |
| Website | https://mitzo.sg/ |
| Address | 270 Orchard Road, Level 4 Gran Park, Orchard, Singapore 238857 |
| Contact | +65 6603 8855 |
| Operating Hours | Monday to Sunday: 12 PM to 2 PM, 6:30 PM to 9 PM |
| Review 1 | Organised a dinner here earlier this year. Service was good and attentive. The food is already good and some of the dishes were creative. We recently came back for lunch to try their dim sum. Although not many items on the menu, the chef tried to create a modern dim sum menu that’s popular in Hong Kong. Overall, it was very good quality. And will be another one of our go-to places for good sim sum. By Leica G |
| Review 2 | A beautifully eclectic restaurant with top-notch food and service. The biggest star is their Black Truffle Crispy Roast Duck, a truly one of its kind in Singapore! The Mitzon Special BBQ Pork is perhaps the most flavourful Char Siew in town that simply melts in your mouth. And their Crispy Roast Pork Belly is up there among the best. Finally, their chilled Avocado Milkshake is a spectacle for the senses – a must-try! By Jeremy Wong |
| Review 3 | One of the best dim sum buffets in Singapore. A somewhat more modern take on the cuisine but the quality of all dishes was amazing. The setting is contemporary and classy also. Highly recommended. By Allan Ang |
Restaurant | Putien |
| Signatures | Braised Pork Intestines, Seaweed with Mini Shrimps, Braised Beancurd with Chinese Cabbage, Deep Fried Pig’s Trotter with Salt and Pepper, Stir-Fried Yam, Spinach with Salted Egg Yok and Century Egg, Putien Lor Mee, Fried Heng Hwa Bee Hoon |
| Pricing | Starting from 10.90 SGD for main courses |
| Website | https://www.putien.com/ |
| Address | Kitchener Road 127 Kitchener Road, Singapore 208514 ION Orchard 2 Orchard Turn, #04-12, ION Orchard, Singapore 238801 Jurong Point 1 Jurong West Central 2, #02-34 JP1, Singapore 648886 Marina Square 6 Raffles Boulevard, #02-205, Singapore 039594 Nex 23 Serangoon Central, #02-18/19, Singapore 556083 Northpoint 930 Yishun Avenue 2, Northpoint Shopping Centre #02-42/43/44, Singapore 769098 Parkway Parade 80 Marine Parade Road, #02-13/13A, Singapore 449269 Raffles City 252 North Bridge Road, #02-18, Singapore 179103 Resorts World Sentosa 26, Sentosa Gateway, #01-203/204, The Forum, Singapore 098138 Tampines Mall 4 Tampines Central 5, #B1-01/27, Singapore 529510 Vivo City 1 HarbourFront Walk, #02-131/132, Singapore 098585 SingPost Centre 10 Eunos Road 8 #03-106 Singapore Post Centre Singapore 408600 Jewel Changi 78, Airport Boulevard #02-249 Singapore 819666 |
| Contact | Kitchener Road +65 6295 6358 ION Orchard +65 6509 4296 Jurong Point +65 6795 2338 Marina Square +6 6336 4068 Nex +65 6634 7833 Northpoint +65 6257 1482 Parkway Parade +65 6345 6358 Raffles City +65 6336 2184 Resorts World Sentosa +65 6686 3781 Tampines Mall +65 6781 2162 Vivo City +65 6376 9358 SingPost Centre +65 6747 4355 Jewel Changi +65 6908 5182 |
| Operating Hours | Kitchener Road Monday to Sunday: 11:30 AM to 3 PM, 5:30 PM to 10 PM ION Orchard Monday to Sunday: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Jurong Point Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Marina Square Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 430 PM, 5:30 PM to 10 PM Nex Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Northpoint Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Parkway Parade Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 P Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Raffles City Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Resorts World Sentosa Monday to Friday: 11:30 AM to 4:30 PM, 5 PM to 10 PM Tampines Mall Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Vivo City Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM SingPost Centre Monday to Friday: 11:30 AM to 3 PM, 5:30 PM to 10 PM Saturday, Sunday and PH: 11:30 AM to 4:30 PM, 5:30 PM to 10 PM Jewel Changi Monday to Sunday: 11:30 AM to 10 PM |
| Review 1 | The first thing that struck me was their excellent service The receptionist answered our queries patiently even before we went in. We ordered a set lunch for two. The food was good, not too salty. The portion is reasonable, enough to leave with a full stomach. Highly recommend their soups which come with a rich broth that makes one want to have more. The restaurant also provided free food for my toddler. We asked for more rice as she was not full and that came free of charge too. By Phua Gim Hui |
| Review 2 | Always enjoyed my food at Putien. Seasonal clams are plump and juicy. Fried yellow croaker crispy and fresh. Consistent quality. By Pamela Tan |
| Review 3 | had an enjoyable dinner and birthday celebration for my niece. The service staff are also professional and efficient. I didn’t expect them to have a balloon hat and pops for the birthday. Thank you very much Putien! A free plush toy was given to my niece too. By Alan Koek |
Restaurant | Plum Village |
| Signatures | Salted Vegetables with Pork, Hakka Yong Tau Fu, Plum Village’s Abacus Beads, Fried Prawns with Haka Wine, Pig Stomach Soup |
| Address | 16 Jin Leban, Singapore 577554 |
| Contact | +65 6458 9005 |
| Operating Hours | Monday to Sunday: 11:30 AM, 2:30 PM, 6 PM to 10 PM |
| Review 1 | The best and last few rare authentic Hakka Restaurant in Singapore that does justice to its true blue Hakka roots! Salt Baked Chicken, Yam Abacus Seed, Fried Prawn with Hakka red Wine, Stuffed Beancurd, Preserved Vegetable with Prok Belly, Hakka Spring Rolls are highly recommended! By Jasper |
| Review 2 | This place is super underrated! The food here was so good that we ordered another round of the same dishes! If you’re looking for the classic Hakka abacus, look no further! They made it really fragrant and soft in texture. The dishes in my images are definitely fail-safe. Order them to try! By Alice Chua |
| Review 3 | It feels like dining in someone’s home: the food is delicious and simple, the host is kind and gracious, and the atmosphere is nostalgic. Definitely a gem in Singapore food scene! By Fanni Lisa |
Restaurant | Shang Social |
| Signatures | Bamboo Noodles with Darkk Soya Sauce, Sichuan Kung Pao Prawn, Yellow Croaker with Vinegar Gravy and Sugar, Stone Smoked Marinated Rib-Eye with lemongrass served in Wooden Box, Live Abalone Chicken Congee, Chengdu Homemade Dan Dan Noodle with Minced Pork, Seafood Broth Rice served in Ironpot |
| Pricing | Starting from 7.28 SGD for main courses |
| Website | http://shangsocial.com/ |
| Address | 78 Airport Blvd, #01219 to 222, Singapore 819666 |
| Contact | +65 6346 0260 |
| Operating Hours | Monday to Thursday: 11:30 AM to 9 PM Friday to Sunday: 11:30 AM to 10 PM |
| Review 1 | I had their Christmas lunch, a 5 course set with a drink. We were promptly served and the waiting staff paid attention to all the customers there. The interior is modern yet soy. And the food served was very good! Ingredients were fresh and the portions were just nice! We had a very good time there. By Brand Nyu Day |
| Review 2 | Wonderful experience! The waitress and waiters are very attentive, and we were offered stools but they immediately brought an armchair for my elderly mother. They provide great recommendations for food too. Personally I’m very impressed with the bean curd, Ko bak bun, fish maw soup. I will go back again. By Annie Goh |
| Review 3 | A lovely place to get Dim Sum, ambience was really nice and relaxing! The dim sum here is also delicious too! I love the Har how and the Ngoh Hiang, really delicious and true to the taste! By Wilfred Loy |
Restaurant | Summer Pavilion |
| Signatures | Braised Superior Bird’s Nest, Summer Pavilion Monk Jump Over the Wall, Double-boiled Fish Bone Soup, Fish Maw, Wolfberry, Pan-fried South African Abalone, Homemade Sauce, Assorted mushroom, Braised King Scallop, Stuffed Eggplant, Prawn Paste, Spicy Sauce, Saitéed Dong xing Grouper Fillet with Shredded Sweet Pea, Bean Sprout, Pan-fried Japanese Wagyu Beef, Wild Mushroom, Poached Special Fish Noodle, Candian Lobster Meat, Poached Rice, Canadian Lobster Meat |
| Pricing | Starting from 32 SGD for main courses |
| Website | https://www.ritzcarlton.com/en/hotels/singapore/dining/summer-pavilion |
| Address | 7 Raffles Avenue, Singapore 039799 |
| Contact | +65 6434 5286 |
| Operating Hours | Monday to Sunday: 11:30 AM to 2:30 PM, 6:30 PM to 10:30 PM |
| Review 1 | It’s a very exquisite place to have a meal. Came here for dinner and had the privilege of a private room and a personal staff in waiting. She is really very good and attentive taking care of all our needs. The menu was pre-ordered and recommended by the restaurant. All the dishes were delicious and elegantly presented. BE prepared to dig deep into your pocket. By Thomas Lew |
| Review 2 | Exceptional. rarely does one get to enjoy food, service and ambience of this quality. From start to finish this meal was utter perfection. Do try the reef in red wine, beef simply does not get any more tender than this and their lobster meat with poached rice is sublime. Highly deserving of their Michelin star. By Andrew Sinnett |
| Review 3 | Love the ambience and the food there. Dim sum was unique and delicious. Their barbecued Iberico pork is a must to order! Never have I tried pork that is so tender and tasty. Yummy! By Annie Teri |
Restaurant | Si Wei Mao Cai |
| Signatures | Maocai Pork Belly and Sweet Potato Noodles, Potato Duck, Fragrant Pepper Chicken, Pan-fried Glass Noodles with Egg, Sichuan Boiled Fish |
| Pricing | Starting from 26 SGD for main courses |
| Website | https://www.facebook.com/siweimaocai8/ |
| Address | 33 Mosque Street, Singapore 059511 |
| Contact | +65 6223 1170 |
| Operating Hours | Monday to Friday: 11 AM to 10 PM |
| Review 1 | I love this place1 I came with a friend from Sichuan who gave a thumbs up for authenticity. It’s good to come in a group so you get to try an assortment of dishes and not be stuffed like we were. Ordered Mapo tofu, eel, eggplant and a veggie mala tang. All were delicious. By Sarah Chiang |
| Review 2 | Pretty authentic taste and reminded me of my days in Shanghai. The fish was bonier but I am used to it. Nice ambience as we came in early. Gets crowded very fast during dinner time. By Wing Seng Chan |
| Review 3 | Great Sichuan comfort food. The amazing variety on the menu to cater to any Sichuanese’s comfort food craving. So much to choose from – I should have come in a larger group to taste more. Servings are well-sized while tastes are very authentic. A pity they ran out of fatty beef slices. By Wai Kit Chan |
Restaurant | Wah Lok Cantonese Restaurant |
| Signatures | Baked BBQ Pork Buns, Steamed Crab Meat and Egg White Dumplings, Deep-fried Century Egg wrapped with Minced Shrimps, Lobster Mee Sua |
| Pricing | Starting from 23.50 SGD for main courses |
| Website | https://www.carltonhotel.sg/wah-lok.html |
| Address | 76 bras Basah Road, Singapore 189558 |
| Contact | +65 6311 8188 +65 6311 8189 |
| Operating Hours | Monday to Saturday: 11:30 AM to 3 PM, 6:30 PM to 10 PM Sunday: 11 AM to 3 PM, 6:30 PM to 10 PM |
| Review 1 | Excellent service. The consistency and quality of food are what keeps me returning back to this restaurant. By Leonard Tan |
| Review 2 | Authentic Cantonese Premium Dim sum restaurant in town. I love the food and ambience. The Dim sum only served during Lunch and can request for complimentary parking coupon. Located inside Carlton hotel level 2. Very friendly, attentive waitress/supervisor and excellent service, always topping/refilling my tea. Better come with more people so you can order more selection. The individual shark fin soup dumplings and egg tarts were very delicious! It is better to make table reservations because it is always full house. By TT |
| Review 3 | Top-quality dim sum restaurant in the heart of Singapore. they’re located on the second row with lots of tables and wheelchair accessibility. Make a reservation so you are guaranteed a table during busy times. Very quick service. By Richard Loat |
Restaurant | Yi by Jereme Leung |
| Signatures | Hundred-ring Cucumber with Poached Sea Whelk, Braised Beef Cheeks Tendon Oxtail with Sorghum Grains, Sichuan Spiced Crispy Fish Skin, Toragashi Spiced Cordyceps Flower and Enoki Crisps, Win Pickled Edamame with Sesame Oil and Black Pepper Dressing, Century Eggs with Roasted Peppers and Pickled Giner, Sichuan Spicy Chicken and Luncheon Meat |
| Pricing | Starting from 12 SGD for main courses |
| Website | https://www.yi-restaurant.com.sg/ |
| Address | 328 North Bridge Road #03-02, Raffles Arcade, Singapore 188719 |
| Contact | +65 6412 1331 |
| Operating Hours | Monday to Sunday: 11 AM to 2:15 PM, 6 PM to 9:30 PM |
| Review 1 | I went for their lunch menu. Each person $88 plus. Four for the price of three. So it is a good value. We didn’t eat beef and chef swapped us with noodles. The portion is small but they are all perfection. delicious. By Eileen Teo |
| Review 2 | Awesome Anniversary dinner. We chose the menu with most of Jereme Leung signature dishes. Dishes are awesome and ambience is classy and cosy. The abalone Soup, Codfish and the Iberico Pork is a must order! Awesome and friendly service by James! Explained to us the concept of the restaurant and also took his time to tell us more about each dish! Will highly recommend couples to come here for celebrations if you wish to try out the Chinese cuisine. Will definitely recommend people here! By Sito JX |
| Review 3 | Extraordinary menu with expert preparation. We really enjoyed our meal. Tried some of the chef recommendations and a few unusual options. All equally excellent. The Szechuan chicken was off the charts spicy hot so ask for mild version if are not up for the heat. Our server also engineered 2 perfect dry vodka martinis. Perhaps the best of our trip. go here and be adventurous or stick to the basics. It was all delicious! By Louis Peter Re |
Restaurant | Yun Nans |
| Signatures | Double-boiled Chicken with Red Mushroom, fried Chayote with Dried Shrimp, Century Egg with Grilled Capsicum, Spicy Fish with Jasmine Petals, Steamed Red Grouper with Green Peppercorns, Poached Prok Collar with Pickled Chilli, Wild Porcini Mushroom with Dried Chillies, Double Boiled Pear with Golden Fungus and Snow Lotus |
| Pricing | Starting from 8.53 SGD for main courses |
| Website | https://order.yunnans.sg/area1/6 |
| Address | Jewel Changi 78 Airport Blvd, #02-217 Jewel Changi Airport Mall, Singapore 819666 Westgate 3 Gateway Drive, #03-07 Westgate, Singapore 608532 |
| Contact | Jewel Changi +65 6908 3677 Westgate +65 6970 9891 |
| Operating Hours | Jewel Changi Airport Monday to Friday: 11:30 AM to 10 PM Saturday and Sunday: 11 AM to 10 PM Westgate Monday to Friday: 11:30 AM to 10 PM Saturday and Sunday: 11 AM to 10 PM |
| Review 1 | Food was excellent. I especially love the claypot chicken with noodles. Service was superb too. Special mention to their assistant manager who was very patient when recommending the items. Thoroughly enjoyed my experience there. By Chan Kayley |
| Review 2 | The special taste of their dishes is the reason why we keep coming back. Plus their friendly and good services the staff provide to us, we will definitely recommend friends to come with family, friends and colleagues especially for a big group that can order all their signatures to share. By Ben Lin |
| Review 3 | Loved the food here! We tried a variety of dishes but the most memorable being the grilled fish and clear chicken soup. Staff were extremely helpful, attentive and best of all, friendly. Highly recommend mining at this restaurant if you would like to try a different kind of Chinese food. By XY |
Restaurant | Yan Palace |
| Pricing | Starting from 38 SGD for 2-pax set menu |
| Website | https://www.yanpalace.sg/ |
| Address | Hong Lim Complex Blk 531 Upper Cross Street #01-49 Hong Lim Complex, Singapore 050531 Warren Golf & Country Club 81 Choa Chu Kang Way, Singapore 688263 |
| Contact | Hong Lim Complex +65 6222 2516 Warren Golf & Country Club +65 6760 6616 |
| Operating Hours | Monday to Saturday: 11 AM to 215 PM, 6:30 PM to 10 PM Sunday and PH: 10 AM to 2:15 PM, 6:30 to 10 PM |
| Review 1 | Old school Chinese restaurant serving decent food for the money you pay. Nostalgic decorations, great food. We were particularly wow by the roast piglet and roast chicken. Other dishes were pretty decent too. Great for group gatherings, the common area could get a bit rowdy, try to book their private function room for a big group and better privacy. Highly recommend this restaurant. last of the few old school restaurants still serving good food today. By Poh Soh Lee |
| Review 2 | Excellent Cantonese foods with great service! Price is reasonable and portions are generous. Fresh ingredients cooked in traditional Cantoses style. Definitely value for money, and good quality cooking! By Esther Yee-Rohen |
| Review 3 | Superb alternative to Yum Cha at a fraction of the price and great service and value for money. Food comes piping hot. recommend the carrot cake, har gaw and black bean sauce pork. By Kevin Ho |
Common ingredients used in Chinese cuisines
- Light soy sauce
- Dark soy sauce
- Sesame oil
- Oyster sauce
- White rice vinegar
- Fermented black beans
- Diced green onion
Customs and etiquette in Chinese dining
When it comes to Chinese dining customs and etiquette, proper etiquette brings luck and poor conduct brings shame to the Chinese.
Seating arrangement
When it comes to the seating arrangement, the Chinese follow a specific set of rules. The seniority and organisation hierarchy determines the seating arrangement of the guests. The host or the oldest person in the room sits at the seat of honour, which is the position in the centre, facing the room entrance. Significant guests then sit next to the host, while those who are less significant sit the furthest from the host.
Communal eating
Chinese restaurants often offer communal chopsticks, which are chopsticks specifically used for shared dishes only. Usually, these chopsticks would be distinct from the regular chopsticks by their length and more ornate.
Lazy Susan
Lazy Susan is also known as a turntable, is a large circular rotating platform placed at the centre of a table that is used to share a large number of dishes among the diners. The dishes are usually served to the guest-of-honour first then rotated clockwise around the table. The host will often be served last.
Bill
It’s a common sight for Chinese families to dispute over who pays the bills person paying and demonstrates generosity, sincerity, and dominance. It is regarded as impolite for a guest not to try to foot the bill. Usually, the host is accorded the honour of paying for the meal.
Sequence of meals
Beverages
Hot Chinese tea is provided in most Chinese restaurants. The tea is either prepared beforehand or after the guests are seated. When alcohol is involved, toasting usually occurs. It is rude and disrespectful to decline a toast, and everyone is expected to toast at least once.
Appetisers
During a meal, appetisers are served first. The most common appetisers are roasted peanuts and unsalted boiled peanuts.
Soups
In most cases, a bowl of hot soup would be one of the dishes served during the meal. The soup may come at the beginning or the end of a meal.
Main courses
Celebratory events like weddings and graduations often feature more than ten dishes to represent good luck. Steamed white rice is provided in small bowls, and eaten together with other dishes. Along with the other dishes, the rice is consumed in tiny amounts.
Final courses
As for final courses of the meal, starchy dishes like noodles and dumplings are often served to satisfy the guests fully. In formal settings, the diners would only take a tiny amount of the final dish to avoid implying that the host was stingy.
Desserts
Often, canned pineapples or freshly cut fruits are served as desserts in Chinese restaurants. Other commonly offered desserts include cold or hot red bean soup, rice pudding and ice cream.
Things to take note of when eating Chinese food
- Don’t add soy sauce on rice
- Never cross your chopsticks onto the table
- Always hold the lid of teapot while you pour
- Don’t stick chopsticks into your rice
- Lift your cup with two hands when making a toast
- Avoid flipping a fish
- Never pop an entire soup dumpling into your mouth
- Always use the backend of chopsticks to get food if communal chopsticks aren’t provided
Conclusion
The Chinese are known for following their traditions strictly, especially when dining in a Chinese restaurant. It is important to note the dos and don’ts when dining in a Chinese restaurant to show respect to the Chinese culture. Do be extra cautious as you might have offended a Chinese in the restaurant without even knowing. With that being said, Chinese restaurants in Singapore are an excellent choice if you want to savour authentic Chinese cuisine.
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