Check out these Cantonese restaurants in Singapore serving up creations with flair and finesse.
Text by: Eris Choo
Shang Palace
From now until 30 June, Shang Palace is offering its specially curated 54th Anniversary Celebration Set Menu along with a selection of nostalgic à la carte dishes. On 23 April 1971, Shangri-La Singapore (and Shang Palace restaurant) opened its doors, making history as the first property under the Shangri-La Group.
To commemorate the anniversary, Executive Chinese Chef Daniel Cheung crafted the seven-course set menu ($388 for four persons), highlighting the flavours of Shunde with masterful techniques. The meal kicks off with starters like crispy milk custard, battered and deep-fried till golden on the outside and delicate within. These are served alongside pan-fried long bean rings stuffed with dace fish paste. This is followed by a comforting braised fresh fish meat with luffa melon, straw mushrooms, and chrysanthemum. Mains include pan-fried yellow croaker fish with a silky smooth tomato egg sauce, and a hearty claypot rice with shredded yellow eel.
One of the unique ala carte dishes to try is the “Golden Money Chicken” which comprises a blend of lean pork, fatty pork, and chicken liver, formed into coin shapes, skewered, and roasted, and served with honey sauce. Dim sum classics from the 1960s to 1980s, such as siu mai with quail eggs, are available for lunch too.
Meanwhile, a collaboration between Shang Palace and one Michelin-starred Yong Fu Hong Kong is taking place from 30 June to 2 July. This Four-Hands experience will showcase the culinary artistry of Chef Daniel Cheung and Chef Liu Zhen, masters of Cantonese and Ningbo cuisine respectively, in a refined eight-course showcase. Originating from Ningbo in Zhejiang Province – known as the “land of fish and rice” – Yong Fu was founded in Shanghai in 2011 with a mission to elevate traditional Jiangnan cuisine. The brand has since expanded across China and arrived in Hong Kong in 2019, where it swiftly earned a Michelin star under the helm of Chef Liu Zhen.
On 30 June, Chef Daniel and Chef Liu will present a specially curated Chef’s Table within the hotel’s banquet kitchen. They will prepare and serve personalised tasting journey in an unconventional setting. On 1 & 2 July, look forward to a Four-Hands eight-course dinner held at Shang Palace.
Royal China, Raffles Sentosa Singapore
Tucked within the recently opened Raffles Sentosa Singapore, Royal China offers a sophisticated take on Cantonese cuisine. The kitchen leans into the fundamentals of Cantonese cooking, focusing on balance, flavour, and respect for ingredients. Kick off the meal with chilled fresh beancurd skin topped with ikura and dressed with a mala sauce, or delicate dimsum. Signature dishes include crisp Peking duck and nutritious double-boiled soups, made from locally and sustainably sourced produce wherever possible.
These are complemented by a selection of premium wines and specialty teas which have been curated to pair with the food. Private dining rooms are also available for celebrations and entertaining.
Jiang-Nan Chun, Four Seasons Hotel Singapore
Celebrated Hong Kong chef Alan Chan has returned to helm the Jiang-Nan Chun, Four Season Hotel’s award-winning Cantonese restaurant. To mark the occasion, he will join current Executive Chinese Chef Alec Khoo (who’s retiring soon_ to present a special Four Hands Dinner (SGD168++) for two nights only on 26 and 27 June 2025. The six-course menu will showcase the best of seasonal ingredients and the culinary techniques of both chefs, with dishes such as the luxurious Deep Fried Scallop Sphere with shrimp paste, Australian black truffle, and chilled foie gras dressed in five spice and caviar; baked cod fillet layered over sauteed egg white, quinoa and roe; and braised lobster egg noodles in superior stock. Following the dinner experience, Chef Alan will also be unveiling an exclusive Chef’s Tasting Menu from 28 June 2025, featuring a curated collection of his signature dishes.
Mansion 7
Nestled along Maxwell Road in Tanjong Pagar, the new Mansion 7 serves up excellent dim sum, premium roasts, and masterfully wok-cooked dishes. Must-tries from the dimsum menu include the Carrot Squid Paste Cake and Sichuan Chopped Pepper Grouper Fish Crystal Dumpling, which is shaped like a goldfish to symbolise fortune and good luck. For family gatherings or special occasions, the signature roasts are sure to delight, be it a whole Roast Suckling Pig ( $368++, advanced orders only) or luxurious Peking Duck. Another highlight is the ‘Mao Tai’ Kurobuta Char Siew, a spin on the classic barbecued pork dish, prepared using prized black pork and a housemade Mao Tai sauce. To commemorate its opening, the restaurant will also be featuring limited time offers such as live seafood bbq fiestas on Thursday to Saturday evenings and weekend dimsum feasts.