tea-infused six-course degustation menu


The decade-old Majestic Restaurant recently relocated from Bukit Pasoh to its shiny futuristic home at Marina One. After closing the old premises, award-winning chef Yong Bing Ngen took a six-month break to recharge, develop the restaurant’s menu, fine-tune operations and design the bright, contemporary space.

His refreshed menu (about 30 per cent of which consists of new dishes) is underpinned by solid traditional cooking techniques, balance and presentation. A standout is the Peking-style roasted Ireland silver duck with handmade rose pancakes. The chef mixes rose powder with the batter to create blushing pink pancakes, which are served with juicy duck meat, crunchy cucumber and spring onion.

Another showstopper is the sauteed Boston lobster whose succulent meat is boosted by an aromatic combination of shallot, big onion and spring onion. The smoked French corn-fed chicken with salt and hickory also impresses with its juicy, faintly smoky meat. To lend a theatrical touch, the bird is kissed with wispy smoke and presented in a small glass dome. Recommended, too, is the crispy Mangalica pork belly marinated with five spices, then deep-fried till the outer layer has a crisp bite, yet the fatty meat remains juicy.

To round off your meal, we recommend the Crispy King of Durian with lashings of maple syrup. Rich Mao Shang Wang durian ice cream is wrapped in delicate rice paper, battered and deep-fried.

The dim sum menu available for lunch also hits the mark. Wholesome items, such as organic brown rice chee cheong fun laced with Hakka lei cha sauce and a luxurious lobster soup dumpling, will certainly draw diners back again and again.

#04-01 Marina One
The Heart (East Tower)
Tel: 6250-1988



Ricky Ng, Managing director of Blue Lotus Concepts

Blue Lotus Concepts by restaurateur Ricky Ng has expanded to its fifth outlet, a colourful and quirky eatery at the new Novotel Singapore on Stevens. Like the Tanjong Pagar outlet, this restaurant offers classic Chinese and local favourites with an innovative twist. Tuck into Blue Lotus specialities such as hot stone pork lard truffle-flavoured fried rice, which diners have to “cook” at the table; hickory smoked honey-glazed kurobuta pork belly; Josper-cooked Iberico suckling pig; or the fiery chilli pomelo la mian soup with crabmeat.

#01-03 Novotel Singapore on Stevens 
30 Stevens Road 
Tel: 6838-0880



After being closed for four months for a major makeover, Hua Ting at Orchard Hotel has re-opened its doors. The stalwart’s modern chinoiserie decor is now adorned with paintings, sculptures, and specially commissioned hand-painted silk wall coverings. Master chef Lap Fai continues to helm the kitchen. Tuck into his new seafood creations such as steamed fresh crab claw with egg white, spring onion and ginger; or a decadent meat dish of stuffed sliced crispy suckling pig with prawn paste and foie gras.

Level 2 Orchard Hotel
Tel: 6739-6666