Ah Yat Abalone Banquet Hall is only opened for big events like weddings, company dinners etc.

Established in 2002, Ah Yat Seafood is renowned for its wide array of seafood available so much so that other seafood eateries pale in comparison. Featuring over 80 types of seafood imported from all over the world, Ah Yat ensures its gets the freshest produce available to enhance the quality of its dishes. The chefs from Hong Kong display their culinary prowess by dishing up delicate dim sum and delectable seafood dishes, which has attracted a loyal following.

• The Vibe
  Ah Yat has a traditional Chinese setting, which is reminiscent of what can be found in Hong Kong restaurants - a sense of warmth. The restaurant overlooks the grandstand of Turf City, offering a peek to the rustic tracks of Turf City. Private rooms are also available for those who want to hold functions or dine in private at the restaurant.
• The Food
  When we arrived at Ah Yat, it was bustling with furious activity as people were still tucking into piping hot dim sum at 12 noon. That was the indication that we had to begin our meal with some dim sum dishes. We started off with the Steamed Fish Roe Siew Mai ($3.80 for 4 pieces). The siew mai was made with fresh shrimps and topped with fish roe. The freshness was evident as the sweetness of the siew mai poured through with each bite. The Ah Yat Steamed Shrimp Dumpling ($3.80 for 4 pieces) is also another mainstay in dim sum cuisine that must not be missed. Fresh shrimps and spring onions wrapped in a crystal clear skin, the shrimp dumpling is definitely worth trying.
  
  For the main seafood dishes, we began with Canadian Jumbo Oyster baked with Cheese and Butter ($6.50 each). Be blown away by the sheer size of the oyster, each easily the size of a giant egg tart. The oyster is extremely fresh and with each mouthful, fresh juices oozed out from the oyster. The accompanying cheese and butter sauce was light, complimenting the oyster well.
  
  The Sea White Prawns Deep Fried with Butter Cream ($6.50 per 100g) is a hit with the crowds at Ah Yat. Fresh white prawns are deep fried with butter cream and eggs. The butter flakes, a combination of eggs and butter cream, was an interesting supporting cast in this dish giving a subtle hint of sweetness in each bite. The Scottish Bamboo Clams Steamed with Garlic ($8.80 each) is a dish that has freshness written all over it. The bamboo clams, air flown from Scotland, are steamed with garlic, spring onions and soy sauce.
  
  The highlight of the day arrived when the Rainbow Lobster cooked with Black Pepper and Goose Liver ($13.80 per 100g) was served. This lip-smacking fusion dish has a touch of east meets west. The addition of foie gras gave an extra richness to the sauce and a touch of class to the dish. The rainbow lobster was very fresh, with its succulent flesh giving off unrivalled sweetness in every bite. With that in mind, the chef's black pepper sauce was rather light as he did not want to mask the freshness of the lobster, a splendid move as the dish thrills from the first bite to the last.
• The Service
  The staff at Ah Yat exudes warmth in their tasks, serving customers with a smile. Plates are changed regularly to ensure that you dine with ease and comfort.

Our restaurant, located in Toa Payoh and Marina Bay, serves lunch and dinner meals. We use only the finest ingredients and have a solid reputation for providing fresh, quality food at reasonable prices. Our restaurant offers affordable, consistently and a wide variety of exotic authentic cantonese cuisine in a sophisticated and urbane atmosphere. we have team of wait staff to provide friendly and accommodating service to all patrons. The wait staff makes customers feel relaxed and confident that their time at the famous crab king will be a favorable, memorable, dining experience.

Marina Bay is a contemporary, full service dining room, a lounge area, full bar and outdoor patio with a great view of the harbor. Both restaurant serve the freshest seafood available as well as a wide variety of delicious menu selections.

位于芽笼路门牌516（28巷和30巷之间），29巷对面的福临源特色美食餐厅主要经营各种滋补的：重庆现市最风旋的多种汤锅，干锅系列。粤菜，正宗川菜，本土风味小菜，各种海鲜等。订餐，外卖服务，价格超值！！芽笼一带免费送餐，地道川菜尽在福临源！！

福临源号称“五星级”火锅店，27万打造高雅脱俗的用餐环境，吸引路人好奇眼光。除此外，福临源服务一流，大众化和明确的消费，能使顾客消费得更是放心和愉快！

福临源老板Alan很是执着，他采购蘑菇也亲自出马，飞赴重庆，翻山越岭，到一个叫石柱的地方，采购珍贵野山菌。总共带了15种野山菌回狮城，炮制了药材野山菌汤锅，非常滋补。走遍全新加坡，也找不到另外一家下15种野山菌的火锅店了。

福临源主厨谢鸣，外号“三合一”主厨。他曾在四星级的成都旅店出任厨师11年，积累了丰富经验。2003年来到新加坡后，曾在地茂馆、国府珍锅、富丽华、阿一海鲜等著名餐馆任职，累积了深厚功力，成功把本地式、粤菜、川菜，三合一，融会贯通，互相配合，创造出品味独特的新菜式。

珍锅能驱寒养身，养身之道乃食者也，吾以位为本，至味为上也，珍品身之物在其中也。

国府珍锅，锅底：萃集深山峻岭之精华，精选纯天然野生菌，经名师精心烹调，风味独特，色呈琥珀，鲜美无比的；酱料：膳用数十种御膳之品，精心炒制，倾为人之心血，堪称天下第一酱；用其商品配制火锅，并加以精选牛肉、海鲜，汤鲜味美、清和保健、美容养颜、延年益寿、固精壮体；此乃国府之珍锅秘笈也。

”在国府登陆狮城２年多时间里，秉承”品质第一、服务第一“的宗旨，承蒙各位新、老客户的支持与厚爱，使国府已有”国府珍锅“，”国府小厨“两个店面。我们将一如既往地为各位佳朋提供最美味佳肴和最优质的服务。“ －国府珍锅董事长

故乡川菜理应算是本地小有名气的精致家常川菜馆了。老板和厨师都是地道的四川人。细腻地道的口味，麻辣鲜香俱全的菜色，绝对的原汁原味！无论是爆香的炒肥肠，或是黄澄澄的家常土豆丝，又或是口感丰厚的啤酒鸭，一样也不会令您失望！招牌菜自然首推“故乡香酥鸭”，要用15种香料腌制，在过油锅炸，鸭皮金黄酥脆，每一片都鲜嫩入味。创新的菜式---麻辣孜然炒虾也颇受欢迎，鲜甜肉丰的海虾麻辣爽口，一端上桌就让人食欲大开！家常的菜色，家常的价格，故乡绝对是不二选择！

As its name suggests, this restaurant prides itself on Sichuan cuisine prepared in a traditional way. From the restaurant’s cooks to its food to even its clientele, everything about the Hometown Kitchen smacks of tradition. This restaurant uses the most chillies we have ever seen as their boiled fish literally is presented in a pot filled to the brim with chillies and oil. The fish is firm and delicious, and we were surprised to find a stash of long bean sprouts hidden beneath the fish and chilli, which were equally tasty. The restaurant’s specialty, ma-po tofu or spicy beancurd will perk up your taste buds. The spiciness at once threatens to overpower but suddenly yields, as the soothing taste of the silky beancurd emerges.

实龙岗上段德财台的“聚宝香港美食坊”，精心烹制丰盛的鲍鱼盆菜、鲍鱼佛跳墙，发财鱼生，让你盘满钵满，吃出好运来！

来自香港的主厨兼老板叶建池，专心做港式美味30余年，年年为新旧顾客精致丰美盆菜和团圆饭，尤其是家喻户晓的盆菜，每年卖得满堂红，回头都称赞。

今年，聚宝的发财鲍鱼盆菜材料十分丰富，计有：鲍鱼、海参、花胶、发菜、瑶柱、蚝豉、猪蹄筋、烧肉、猪手、烧鸭、鲮鱼球、鲜虾、带子、白灵菇、云耳等20多样。每盆（5人用）价格$168。

凡在1月25日前订购发财鲍鱼盆菜（5人用）以及发财鱼生（中），聚宝附送发财萝卜糕一盒（价值$18.80）。

聚宝精心准备了四套团员佳肴，其中，第一套（10人）$368，佳肴有：聚宝发财鱼生、鸿运四喜鱼翅、鲍鱼全家宝、福星拱照、年年有余、哈哈欢笑、当红报喜、家肥屋润、迎春接福（甜品）。

第二套：（10人）$498，佳肴有：聚宝发财鱼生、鸿运鸡煲鱼翅、鲍鱼全家宝、翡翠玉带子、年年有余、当红报喜、福星拱照、家肥屋润、迎春接福（甜品）。

聚宝初一收炉、初二开市，上门吃开工菜的贵宾，可获得10%折扣！

If the multitude of hungry diners does not create a din, cracking crab shells, sizzling lobsters on grill and the clutter of silverware are sure to break the silence in this busy and unpretentious seafood restaurant. This joyous ambience takes one back to the commotion of old Chinatown with its fishmongers and ah-sohs engaged in a battle for the best bargain. Also on offer is its drool-worthy seafood delicacies cooked to perfection.

Founded in 1987, the first restaurant of the group is located at the popular East Coast Seafood Centre. The seafood centre, which housed 8 well-known seafood restaurants, is a popular seafood paradise for locals and tourists alike.

If the multitude of hungry diners does not create a din, cracking crab shells, sizzling lobsters on grill and the clutter of silverware are sure to break the silence in this busy and unpretentious seafood restaurant. This joyous ambience takes one back to the commotion of old Chinatown with its fishmongers and ah-sohs engaged in a battle for the best bargain. Also on offer is its drool-worthy seafood delicacies cooked to perfection.

Located along the Kallang River, this outlet has a terrific river view which al fresco lovers are sure to enjoy an evening dining under the stars.

If the multitude of hungry diners does not create a din, cracking crab shells, sizzling lobsters on grill and the clutter of silverware are sure to break the silence in this busy and unpretentious seafood restaurant. This joyous ambience takes one back to the commotion of old Chinatown with its fishmongers and ah-sohs engaged in a battle for the best bargain. Also on offer is its drool-worthy seafood delicacies cooked to perfection.

Jumbo Seafood has arrived at SAFRA Resort. Nestled among the greens of the peaceful Country Club, this outlet is a superb choice for events and gatherings. Visit us today to experience our seafood among the tranquil surroundings.

If the multitude of hungry diners does not create a din, cracking crab shells, sizzling lobsters on grill and the clutter of silverware are sure to break the silence in this busy and unpretentious seafood restaurant. This joyous ambience takes one back to the commotion of old Chinatown with its fishmongers and ah-sohs engaged in a battle for the best bargain. Also on offer is its drool-worthy seafood delicacies cooked to perfection.

Established in 2002, this 4th outlet of the Jumbo Group of Restaurants is located in the Central Business District along the beautiful historic Singapore River.

If the multitude of hungry diners does not create a din, cracking crab shells, sizzling lobsters on grill and the clutter of silverware are sure to break the silence in this busy and unpretentious seafood restaurant. This joyous ambience takes one back to the commotion of old Chinatown with its fishmongers and ah-sohs engaged in a battle for the best bargain. Also on offer is its drool-worthy seafood delicacies cooked to perfection.

Jumbo Seafood Gallery is located in the heart of the city. Situated along the Singapore River, we are just minutes away from Clarke Quay MRT station, Boat Quay and Funan Centre. Themed as the “Gallery”, JUMBO seafood gallery will also serve as a display of art works.

Apart from classic Jumbo specialties like Chilli and Pepper crab, Jumbo Seafood Gallery will also serve Lamb Chops, Roasted Duck served 2 ways, Fresh Oysters and BBQ delicaies like BBQ King Prawns, BBQ Red Tilapia, Satay and Otah.

So, come on down to Jumbo Seafood Gallery to have an artistic feast for your mind and palate today!

Traditionally, Nonya cuisine is a fusion of Chinese and Malay influences and quite often draws inspiration from both its techniques and use of key ingredients and spices. The kim Choo Nonya Dumpling is no exception to this rule and is one of many unique culinary delights interpreted from a time- honored Chinese cuisine.

Here are a few distinctive ways to tell the two apart. For instance, the Nonya-interpretation uses fragrant pandan leaves to wrap the dumpling instead of bamboo sections.

And while Chinese dumplings are filled with fatty pork fillings, Kim Choo Nonya dumplings usually contain seasoned minced pork and sliced winter melon cubes.

But what truly sets them apart is the unique taste found within each Kim Choo dumpling, which employs a complete range of local condiments to give a fulfilling taste experience.

Combining traditional five spice powder (cinnamon, star anise, fennel, cumin and coriander seeds) and a secretly-concocted ingredient developed from Straits spiced, the dumplings bring a plethora of flavors to please even the toughest of skeptics.

Blue coloring is sometimes added to give the dumpling a sweetened tang and a distinct look, courtesy of the essence found in blue pea flower or bunga telang.

Nevertheless, modern ingenuity had spurned many new variations to please the palate, adding new robust flavors to the age-old rice dumpling. Though these preparations may differ, but they make each experience truly unique and attach another chapter in Singapore’s colorful culinary tapestry.

Singapore, March 2010 – King Crab, a new player in the seafood restaurant business has set up a 8000 square feet restaurant at East Coast Seafood Centre. The ground floor of the restaurant can sit 24 tables of which 12 are alfresco while the air-conditioned 2nd floor can sit 16 tables. Sandwiched between established and big name seafood restaurants, the new kid on the block differentiates itself with the skills and innovative cuisine of ex-hotel trained chef, Low Hoe Kiat who has 18 years experience as a chef. Known as Kiat to his patrons and friends, he was with Le Meridien Hotel (Singapore) now known as Concorde Hotel for 8 years, and was working as a sous chef on the Holland America Line cruise ship serving 5 meals a day for 6 months before joining Seafood Kitchen. At Seafood Kitchen, Kiat wows diners with 9 ways of cooking each seafood dish. Managing a team of 16 in the kitchen, Kiat is always drumming up new ways of cooking seafood. There are currently 120 dishes on the menu.

Besides serving the usual chilli / pepper crabs and drunken prawns on their menu, the chef at Seafood Kitchen has introduced new items such as champagne lobster, Indonesian curry prawns, bean curd with spinach and honshimeji mushrooms and Wu Jia Pi crabs into the menu.

The champagne lobster appetizer dish is done sashimi style with grapefruit and lime leaves soaked in champagne giving it a zesty, clean and refreshing taste. The Indonesian curry prawns are cooked with a light coconut based curry which gives it the right amount of spiciness and kick. The bean curd is freshly made in the kitchen and has a layer of pureed spinach in the middle. It is topped off with honshimeji mushrooms and fish roe. The sauce is a delightful mixture of oyster sauce and tiny prawn roe which gives it’s a unique taste and subtle texture. The Wu Jia Pi crabs are cooked with Chinese sweet wine and herbs offering a delicious alternative to the usual chilli and pepper crab dish. Chef Kiat is also able to customize the menu to suit Japanese, Korean or Chinese taste buds.

Sleek and ultra sexy, New Asia, located on Level 71 promises to steal the limelight with its ritzy attitude at unrivalled altitude. Designed in hues of gold and amber with a majestic chandelier, engage in aesthetic panorama with stunning views and indulge in sensuous cocktails in a superlative atmosphere. Pump the pinnacle with invigorating tunes of house music, classics, new age, funk, Motown, electro and top forties (Wed to Sat).

Owen Seafood restaurant has a unique ordering system. Patrons are invited to review and choose their live seafood from a rather impressive series of tanks and enclosures housing the soon to be cooked creatures.

Palm Beach Seafood Restaurant stated in 1956 and was situated along Upper East Coast Road. Back then, there were few seafood restaurants and Palm Beach Broke new ground when it offered its customers an all-seafood menu using the freshest ingredients. The word spread about the delicious and value-for-money seafood at Palm Beach, and their popularity grew. Its specialty then was Chilli Crab, a dish that remains a firm favourite up till today.

Palm Beach is continually revising its menu, adding new dishes and expanding its cooking techniques. Their strong reputation comes from serving constistently superior-tasting seafood prepared by skilled chefs, who use the freshest ingredients and best local spices. Palm Beach preserves the unique Singaporen flavour in all its culinary creations and many of the well-loved originals, such as the crispy baby squid, chilli crab and black sauce prawns, continue to be popular items on the Palm Beach menu.

Unlike any other Bak Kut Teh, our "String Tied Meat" is more aromatic and taste far greater. You will definitely savor how gently the meat dissolves in your mouth; followed with a concentrated explosion of great taste.

宝香绑线新煮流，肉实甜美又祛油
骨亦幽香把客留，茶乃汤药传千秋

宝香绑线肉骨茶专卖店致力塑造成为一个国际性的品牌，使巴生肉骨茶美食得以扬名四海，传遍天下。我们提供一个古色古香，舒适宽敝，冷气清凉的用餐环境，要让每一位顾客踏入店内时，亲身体验到第一流的美食和热情招待。

别具特色的宝香绑线肉骨茶，是采用古早时代细线捆绑肉类的熟煮烹调。把肉捆绑，不只看起来美观扎实，更能抽出油脂，锁住美味。而且坚持选用上等品质较佳的药材，熬出浓汤，轻易带出肉香。阿宗肉骨茶讲求原汁原味，有人评它像鸡精般鲜甜。

阿宗的经营概念是：一碗肉骨茶，一份旧情怀。所以肉骨茶清一色以鸡公碗盛装，因为阿宗希望能保持古早时祖先流传下来的文化。

Red House Seafood Restaurant is located at the East Coast Seafood Centre where the cool ocean breeze makes dining a wonderful experience. Nestled amidst lush greenery and just a stone’s throw away from the lovely seaside, Red House is the perfect place to wine, dine and simply enjoy the scenic beauty of Singapore’s east coast.

Dress casually and relax in the homely atmosphere at Red House. The mouth-watering smells of succulent seafood simmering in a myriad of delicious sauces constantly fill the air as you let our warm and friendly staff take care of all your dining needs. At Red House, we live to serve.

Delight in the choices that our splendid menu has to offer!

From yummy traditional offerings like Drunken Prawns to the exquisite Thai-inspired Spicy Seafood Combination, we have dishes to please every palate.

Must trys are the BBQ Sotong served with Crunchy Jellyfish, Lobster Salad and our famed Sri Lankan King Crabs in Spicy Black Pepper or Aromatic White Pepper sauce.

Located in a quaint corner of the city centre, Red House at The Quayside is Robertson Quay’s prime dining spot. Tucked snugly along the riverfront, diners can enjoy a lovely view whilst feasting on delicious seafood. Plans are in the works to develop the entire stretch of waterfront outside Red House so watch out for intimate dining spaces, those perfect for dining and lounging.

The cosmopolitan feel of Red House at The Quayside is the result of a unique restaurant bar concept where you can enjoy drinks “By The House” before and after a scrumptious meal. For those who want light snacks, enjoy tasty finger food served at the bar. The modern interior designed by the acclaimed architects of GreenhilLi lends a sophisticated feel to the entire restaurant.

Enjoy our Bar Bites which include Lightly Battered Honjimeishi Mushrooms in Salted Egg & traditional local Satay. Cooked favourites include French-inspired Creamy Custard Prawns, Steamed Scottish Razor Clams with Minced Garlic, Pan-fried Canadian Cod Fish in Teriyaki sauce and Crayfish baked with Fresh Herbs and Fragrant Butter. Our excellent range of wines include white, red, rose, champagne and prosecco.

The Silver Shell Café serves culinary offerings to pamper your tastebuds. Delightful international buffets, Asian a la carte dishes, a pleasant environment and friendly smiles make the Silver Shell Café a treat.

Established in 1929, Spring Court Restaurant remains a family-run restaurant and is the oldest Chinese restaurant in singapore.

We have seen many joyous occasions. We hope to have touched many lives. We feel that every celebration, be it a wedding, birthday or re-union amongst friends and family, is important and try to make it memorable.

With the passing of an era, we have once again returned to the heart of Chinatown, bringing along seven decades of culinary expertise in Singaporean Cantonese cuisine.

The home of Suburbia used to be the two-storey Ficus Station, a stop on Sentosa's monorial system. Opposite the symbolic Ficus tree, a popular venue for wedding photography sessions and facing the par five 10th green of the Tanjong Course of Sentosa Golf Club, Suburbia harnesses the potential of the location to its fullest.

The menu at Suburbia focuses on contemporary European cuisine. Heading the culinary team is Executive Chef Odin Fu, who has more than 30 years of experience working at top hotels in the region.

谭鱼头 -- 中国好滋味，中国十大餐饮品牌

“谭鱼头火锅”以其“辣而不燥、鲜而不腥、入口窜香、回味悠长”的独特风味享誉中国海内外。至今，谭鱼头在成都北京上海广州台湾香港等五十多个大中城市拥有110余家连锁店，经营谭鱼头火锅、川菜以及其他菜系。

谭鱼头选用的良种辣椒“二荆条”非常独特，必种之特定的土壤气候和海拔高度，每年采摘期只有七天，再经手工酿制封存一年以上方可用来调制火锅底料。辣色鲜艳，辣香浓郁，辣感柔和，食后不上火，不伤胃。

“食肉不如食鱼，食鱼贵食鱼头”。谭鱼头火锅精选适重花鲢鱼头，经特殊加工后，放入谭家秘制的特色火锅汤底中涮食，再辅以18种佐料制成的专用料碟，其味鲜香嫩滑，美妙爽口。花鲢鱼头富含蛋白质、卵磷脂和多种不饱和脂肪酸。根据科学测试，人体必需的18种氨基酸和多种维生素在鱼头中的含量比例大大高于其它动物类食品。多食鱼头补脑益智，减低人体血脂，还有美容抗衰老的功效。

如果你不喜吃辣，你还可以品尝谭鱼头的三鲜锅和番茄锅，或者任意两相搭配的“鸳鸯”锅底。“夫妻肺片”、“野菜煎饼”、“龙抄手”、“钟水饺”……众多四川特色凉卤菜和成都名小吃更会让你垂涎不已，恍若置身天府之国的繁华食街。

谭鱼头亦是各界名流最爱光顾的餐厅，周润发、赵薇、张国立、宋丹丹等著名的影视名星、奥运冠军、来自世界各地的政要均是谭鱼头的常客。因为这里除了美味鱼头可以供你痛饱口腹之欲，还有地道的巴蜀情调让你心醉神迷。

Taste Paradise opened in January 2006 in the centre of Chinatown did so to much anticipation. Radically different from its sister restaurant, Taste Paradise is a contemporary Chinese restaurant with exquisite Cantonese fare served with individual style

Dubbed ‘Chinese Cuisine with a Difference’, Taste Paradise has gained a whole different set of fans with their own signature dishes.

2012 Chinese New Year Special Set Menu, 2012新春特备精选套餐

Helmed by award-winning Chef Lau Siaw Dee, Long Xia Zhou believes in using only the best ingredients to recreate otherwise simple, comfort food. Reflecting this belief is our use of only Cordyceps-fed chicken and Kurobuta pork in dishes such as Signature Chicken and Pan-fried Kurobuta respectively. With specialty items such as the Signature Lobster Porridge, which combines premium live lobster with the humble porridge, Long Xia Zhou is bound to impress any diner while still staying within his gastronomical comfort zone. Another top selling dish at the restaurant is the crocodile soup, which is said to be rich with asthma-suppressing nutrients. This delicacy is also full of collagen properties, making it a hit among women alike.

由获奖厨师Lau Siaw Dee主厨，龙虾粥世家坚持只用最好的食材做出简单又可口的菜肴。在此信念的支持下，菜肴如Signature Chicken只选用虫草鸡来制作，Pan-fried Kurobuta也只选用Kurobuta猪肉。特色菜肴如招牌龙虾粥，精选特级活龙虾在粥里长时间熬制，味道鲜美，一定会给每一位食客留下难忘印象。餐厅的另一道畅销菜肴鳄鱼汤，不仅公认有平抑哮喘的功效，而且更富含可以美容的胶原蛋白，使得它深受女士们喜爱。

位于Bugis的“廷园麻辣鱼头火锅”，在新加坡算是老字号了，以正宗的麻辣鸳鸯火锅，加上全体员工的"以诚待客"的优质服务，成为众多火锅店中的佼佼者。

这里的麻辣火锅绝对具有浓浓的重庆地道风味，其“秘制麻辣汤底”非常特别，分大辣，中辣，小辣，另外还有鸡汤，鸭汤，酸菜汤，酸菜鸭汤，酸辣汤，东炎汤等多种汤底。而且更有种类繁多的涮料食材，其中包括了鲜虾、蟹、刨牛肉、猪肉、羊肉、牛百叶、牛肚、贝壳类等，让顾客能够大饱口福，吃得称心如意。

Hong Kong's Victoria Peak Restaurant is a multi-award winner at international gourmet events and an associate of Hong Kong's top restaurants including Super Star Seafood, Kam Boat Chinese Cuisine and East Ocean-Victoria City groups. This is its first establishment in Singapore.

With a strong foundation built on authentic Chinese culinary traditions together with a selection of the best ingredients from all over the world, Victoria Peak is today a trend-setter in Asian cuisine.

Its exquisite menu includes a combination of northern and southern dim sum, Cantonese roast meats, live seafood, shark's fin, abalone and seasonal crab meat banquet. Complemented by the best international wines and beers, dining at Victoria Peak is the ultimate food experience.

Under Chef Chan's masterful direction, Yan Ting embraces his dynamic philosophy of authentic Cantonese cuisine served in a modern presentation, complemented by a majestic juxtaposition of rich traditional and contemporary Chinese art and elements in setting.

In this definitive and extraordinary epicurean experience, à la carte, dim sum and special set menus are offered at lunch, while innovative tasting menus with wine pairing headline dinnertime recommendations. To complete this gastronomically seductive gourmet affair, we also offer semi-private and private dining rooms for your special occasions and a comprehensive collection of old and new world wines, premium spirits and champagnes.

There is no description of this restaurant yet.

There is no description of this restaurant yet.

Sitting majestically on the 4th floor of HarbourFront Centre, its 2 ballrooms can accommodate up to 97 tables. VIP rooms furnished with karaoke systems are available for you to dine and sing the night away. To make your dining more pleasurable, be amazed at the reasonable prices offered for such exquisite culinary fare. Ideal for wedding / ROM reception and other social or corporate functions.

There is no description of this restaurant yet.

Newly opened and located inside NTU, the 好口味 Broadway NTU Restaurant, also known as NTU Executive Cafe, is open to public. From hometown delights to full course set menu and a-la carte, there are enough varieties for everyone. The restaurant offers 38 different hometown delights @$4.80 each, dimsum from $2.50 and congee from $1.50.

好口味 Broadway NTU Restaurant provides various services also, include buffet catering, wedding banquet, birthday dinner and catering services. Items such as complete table settings, table cloth, warmers, disposables plates, forks and spoons, desert bowls, serviettes, toothpick, chili sauce, tomato sauce, salad and garbage bags are complimentary.

Step through the magnificent doors of this traditional courtyard style residence and be seduced by the modern designs of Oriental splendour. An adept eye has blended sumptuous materials, charcoaled teak panels, slate floors and pools of light. The Feng Shui elements are used to harmonious effect. Two private dining rooms are available, decorated in a residential style. This is an ornate and inspiring setting to enjoy authentic Cantonese cuisine.

The Equinox Restaurant greets you with a panoramic backdrop of Singapore, Malaysia and Indonesia; 226 meters above sea level!

Seated in the amphitheatre-styled restaurant, the three storey high glass panels provide stunning view or Singapore's landscape and city lights.

Enjoy authentic pure Asia and pure Western cuisines prepared by award-winning chefs. The sumptuous buffets and a-la-carte menus simply make even the most informal occasions, truly special.

Hua Yu Wee is housed in a slightly battered Chinese mansion. Families flock to this non-descript Restaurant for its Food - Singapore-style Seafood Cuisine (Chilli Crab, Pepper Crab, Seafood Rolls, Steamed Prawns) that always satisfy.

GOOD TASTE, GOOD HEALTH THROUGH FOODS & TONICS

Rated Singapore's TOP restaurant in its 20 years of business!

How about savouring the best of Chinese cuisine that will linger in your memory and tastebuds?

At Imperial Herbal, the traditional Chinese health concept has been incorporated into a unique dining experience where the secrets of herbal medicine are blended with the culinary skills of master chefs to provide healthy gourmet dishes.

First conceptualized by Mrs Wang-Lee Tee Eng, the Managing Director, Imperial Herbal Restaurant opened in 1988 at Metropole Hotel, Singapore, where no other restaurant offers to give you a health diagnosis by our in-house Chinese Physician.

After 18 years, Imperial Herbal Restaurant now moved to a much bigger premises at VivoCity where you can enjoy the sweeping seaview fronting Sentosa while you dine.

Come visit us at VivoCity and enjoy our extended menu with your families and friends!

好吃，营养，平价

宏仁堂御膳厅是新加坡著名的高档中餐馆，始创人李世英女士于1988年在原家族酒店京都大酒店三楼成立，在经过18年的成功经营后宏仁堂于2006年10月扩大搬迁到新加坡最大的购物中心怡丰城三楼。现在餐厅可提供300座位，分普通座椅，沙发和包房三个区，全厅观海。

宏仁堂菜以好吃，营养和平价著称，菜谱在原药膳基础上又新开发了百多种传统和现代菜肴，其中传统的药膳补汤和新推出的数十种经济小炒 ,点心及绿色甜品已成为当下众多食客的新爱。

来宏仁堂用餐，真正体会“健康就是潮流!”

附：宏仁堂连续10年被评为本地最佳餐馆和最健康食品餐厅

The Restaurant

Located at the Fullerton Heritage, JING is the second joint venture of Chef Yong Bing Ngen of Majestic Restaurant and hotelier Loh Lik Peng’s (Hotel 1929, New Majestic Hotel).

Local hospitality design firm The Antonio Eraso Company is the creative brains behind the trend-setting JING. Using a palette of browns, golds and taupes, JING projects a classic sophisticated vibe.

Of the two private rooms, one is like a viewing gallery with outside views while the other is more intimate, tucked beyond the wine cellar.

An eye-catching design feature of the restaurant is the 800 bottle wine cellar boasting 300 labels of award winning fine premium wines from around the world chosen to complement Executive Chef Yang Lai Fatt’s creative menu.

The Cuisine

JING will serve up the best of contemporary Cantonese cuisine using tip-top internationally sourced seasonal ingredients from award-winning owner chef Yong Bing Ngen and JING's executive chef Yang Lai Fatt, in a rarefied atmosphere that will be a dining experience worth re-visiting repeatedly.

JING’s signature dishes includes Jump Over to JING, a four-hour double boiled chicken stock with treasures of the sea such as abalone, fish maw, dried scallops and shark’s fin that is simply rich and luxurious. Not to be missed is the chilean sea perch in champagne sauce that is deep-fried to perfection and presented like a blooming flower which is crispy on the outside and tender inside. The sauce with champagne and fresh fruit citrus puree is both well-balanced and refreshingly light. The stewed lobster egg noodles with a generous portion of Boston lobster could well be one of the best in town.

A dim sum selection is offered for weekday lunch with a wider range offered for weekends.

Press Release:

JING Welcomes New Executive Chef
JING Opens at Fullerton Heritage

Press Articles:

Citta Bella, May 2009
Appetite, March 2009
Cubes, Feb - Mar 2009
Newsmag F&B, Jan - Apr 2009

Situated at the Eastern part of Singapore synonymous with sea sports and seafood, Long Beach Main is open daily for lunch and dinner.

Savour our award-winning dishes in air-conditioned comfort. In addition to our signature Black Pepper Crabs, other must-try dishes include the Popular Chilli Crabs, BBQ Live Nilotica Red Fish, Golden Stripe Lobsters, Tian Jin Style Live Prawns, and Claypot Live Marble Goby Fish. Not to forget the Techew Sweet Yam Paste dessert - the "sweetest and lightest version" as testified by famed food writer Mr Wong Ah Yoke.

If you prefer dinning in private, there are also two VIP rooms which can house up to 30 dinners. After your meal, you can take a stroll down the beach or chill out in the pub nearby.

Set up in 1946 , it was not uncommon during the good old days for Long Beach customers to shout their orders for the cook to whip up familiar favourites to his stable of regulars at its first outlet in Bedok Rest House.

Today Long Beach Seafood has certainly come a long way. Best known for their legendary black pepper crab, chilli crab and smoky duck at its popular balmy location in East Coast Parkway, they were also the first to introduce a seafood menu, seafood lunch menu and even took to dressing their waiters in smart and elegant uniforms, which were all instrumental in defining the seafood dining experience.

Offering all day dining with an a-la-carte menu and extensive array of the Asian Rice and Taiwan Porridge Buffets, Quality Café is the perfect setting for any business lunches or family dinners. Featuring live cooking stations serving authentic local delights with a hint of gourmet twist, feast to your heart's content at the Quality Café.

There is no description of this restaurant yet.

The grand & unique Shanshui Palace is the perfect setting for your special day. Our glass-paneled hall with an adjacent balcony overlooks a spectacular 180 view of a lake lined with rolling mountains. A noteworthy mention should go to the 20-seater table that unites the bride and groom's families during the dinner

In addition, you will receive a complementary solemnization ceremony for the 1st 50 guests at the adjacent balcony with a minimum booking of 30 tables. A set up of floral decoration on the balcony, a linen covered table, and white ceremony chairs for your guests are included in this package.

Standing on an elevated platform, there is a unique garden style wedding stage for hosting the evening's programmes and games. The hosts will be able to oversee the entire dining area.

Shanshui Palace is now open to public. There is no extra charges for non-members.

Tatsu Sushi spells “home” to Japanese visitors to Singapore , and brings a taste of Japan to Singaporean diners. Best known for their sashimi and sushi, Tatsu Sushi restaurant sets the benchmark for quality sashimi in Singapore.

There is no description of this restaurant yet.

The Square @ Furama introduces a slew of international culinary gems that bring out the best flavours of the East and the West in the buffet and a la carte spread. Keeping the kitchen abuzz at any one time is an entourage of experienced culinary chefs, led by Executive Chef Lewis Tay.

Each bite packs a punch from the appetisers to the tantalising desserts. For a truly exquisite dining experience, choose from a wide range of renowed wines to complement your finely prepared platter.

Awards
Voted one of Singapore's Top Restaurants by Wine & Dine Top Restaurant Guide 2004, 2005, 2006, 2007 and 2008 and 2009

Unpretentious, homely and good quality Chinese cuisines are the trademarks of a Yunnan Restaurant. Founded in 1970s, this is a restaurant that has been embraced by diners across the island.

At Yunnan Garden Restaurant, we are committed to providing our guests with an exceptional quality of food every time they walk through our doors. Whether it’s a Sunday brunch, a birthday or a wedding celebration, or just an office lunch with colleagues, our value for money prices, exceptional food plus our friendly, knowledgeable service staff are a winning combination.