Recently Chef Yeo Kai Siang transformed his home private dining venture into a degustation-only restaurant. Christened Chez Kai, the small restaurant is located in a heritage shophouse at the fringe of Geylang Road (the newly renovated Colinwoo Residences). The young Singaporean who was trained at Le Cordon Bleu Paris serves a well-curated nine-course ‘Franco-Chinese’ menu. 

The dining experience kicks off with ‘Aged Ham, Duck, Chicken Consomme’ – the clarified broth is given a nice depth of flavour thanks to a melange of prosciutto ham, ham hock, duck, chicken and pork bones. This is followed by a unique dish with a Hakka slant: slightly crisp pan-seared ‘abacus seeds’ made of yam and tapioca flour are partnered with a 65-degree cured egg, apple-wood smoked hamachi and flavourful swordfish broth.

The Homemade Egg Pasta, made from scratch using local eggs is crowned with a plump Hokkaido scallop, and spiced up with XO sauce – whipped up in-house with trimmings of Hokkaido scallop, and prawns and dried shrimps. In between the courses, you’ll also get to munch on freshly baked sweet potato bread, served with homemade kombu and seaweed butter. 

If you are looking for a customised menu, give the team one week’s notice to curate something special for you.

Find out more: Chez Kai

The newly opened Ya Ge is located in the heart of Tanjong Pagar. Leading the kitchen team is Hong Kong-born executive chef Tse Chi Leung who conceives dishes using premium seasonal ingredients along with Cantonese cooking techniques. Tse has 25 years’ culinary experience at top restaurants including Imperial Treasure at Marina Bay Sands and Yan Restaurant.  

Try his innovative interpretations of Chinese dishes such as chilled Hua Diao chicken rolls, and crispy mini pumpkin pastry with minced chicken, mushroom and a touch of thyme. Signature dishes include the Roasted Floral Infused Chicken, which has been infused with floral tea for over five hours before being fire-roasted until crispy and garnished with fried tea leaves. Another speciality is the succulent sautéed diced beef with black garlic and bbq sauce. The chef’s rendition of carrot cake features crisp cubes of steamed carrot cake tossed with fried egg, bean sprouts, preserved radish and dried shrimp paste.

The set lunches are ideal for business meals. But if you’re planning a special celebration (from now till 30 September), feast on the eight-course set menu featuring a selection of  Ya Ge’s signature dishes ($268 for four to five persons). 

Find out more: Orchid Hotel

(Read more: Chinese restaurants are bringing back old-school dishes for a new crowd)

Executive Chinese Chef Edward Chong of Peach Blossoms is known for his ‘Progressive Cantonese’ menu, woven with modern culinary techniques and artful presentation.

He recently introduced several new dishes showcasing a range of premium seafood. 

One of the beautifully presented dishes with unexpected elements is the chilled Japanese abalone marinated with Japanese rice wine and kelp. The juicy abalone is paired with jellyfish and brightened with house-made yuzu ponzu sauce. Another new item is the deep-fried marble goby fillet with crispy scales, which is complemented by a thick, tangy-sweet organic pineapple sauce. 

The restaurant has also rolled out a juicy crab claw dish with stewed mung bean noodles in a richly flavoured crab roe collagen. The crab roe is simmered with collagen broth to create a thick and luscious sauce along with chunks of crabmeat.  The chef also cleverly marinates the crab roe with ‘Gu Yue Long Shan’ rice wine, then painstakingly forms it into a solid block similar to bottarga. This umami-rich ‘crab roe bottarga’ is generously shaved over the dish to heighten its overall flavour. 

Find out more: Peach Blossoms

Qin by the Tung Lok Group is located at Clan Hotel in Far East Square. Opened in 2021, the somewhat low-key restaurant on the fifth floor of the hotel offers distinctive cuisine that marries Chinese and Asian flavours with a touch of creativity. 

Start with the ceviche hamachi laced with cold-pressed Japanese sesame oil and perilla plum gel. The combination is given a textural contrast with crispy rice, and further uplifted with calamansi, shallots and fresh herbs. Other more substantial dishes to tuck into include the Canton Crisp Beef Brisket, braised in a pickled cream and served with crispy vermicelli, as well as the 36 Hours Sous Vide Angus Short Rib. The ribs are marinated with a Balinese-inspired sambal matah, grilled over binchotan and served with a light satay espuma. Pair these dishes with Qin’s unique cocktails concocted with Singapore- or Asian-made rums or gins. 

Find out more: Qin

Related: Expert chef Jereme Leung on changing face of Chinese cuisine