BOUNTIFUL BEGINNINGS THIS LUNAR NEW YEAR AT FOUR SEASONS HOTEL SINGAPORE
Usher in abundance, good health and prosperity in the Year of the Rabbit and celebrate new beginnings over sumptuous feasts and elegantly designed menus from the award-winning restaurants at Four Seasons Hotel Singapore.
Reunions at Jiang-Nan Chun
From SGD 188 per person
Available January 1 – February 5, 2023
Toss to success and good health with the luxurious prosperity yu sheng, bursting with fresh ocean flavours of lobster, abalone and salmon, complemented by hand-shredded root vegetables and a healthy crunch of pumpkin seeds, melon seeds and sunflower seeds at Jiang-Nan Chun.
Savour from eight specially curated menus with delicacies including prosperity lobster yu sheng, double-boiled chicken soup, braised spiny lobster and more.
A splendid six-course Vegetarian Celebration Menu is also available at SGD 148 per person.
Lunar celebration menus, both à la carte and set menus, are now open for reservations.
For dining enquiries and reservations, call +65 6831 7653, WhatsApp 9455 3466 or email firstname.lastname@example.org
NOBU Style Yu Sheng
From SGD 118 onwards
Available January 5 – February 5, 2023
Toss to a year of soaring success and pink of health with NOBU style yu sheng, which is exclusively available in Singapore, featuring the first-of-its-kind Japanese-Peruvian yu sheng, a vibrant platter of hand-cut vegetables with premium ingredients. Elevate the celebrations with luxurious options from NOBU’s list of fresh catch and seasonal produce.
Lunar New Year Banquets
From SGD 1388 per table of 10 persons
January 1 – February 5, 2023
Ring in the Lunar New Year with sumptuous multi-course menus against a backdrop of luxury in the Hotel’s elegant ballrooms. With a promise of personalized and dedicated service, a team of experienced professionals takes care of all details for a prosperous start to a fresh new year.
Contact email@example.com for all enquiries and reservations.
Lunar New Year Goodies Takeaways
Now till February 5, 2023
Festive Desk, Lobby Level
Complete the Lunar New Year celebrations with a delightful list of skillfully handcrafted Chinese New Year goodies from the kitchen of Jiang-Nan Chun, perfect for family celebrations and festive gifting.
Matcha Pastry with Red Bean Paste NEW – SGD 58 per box – Debuting this year, the Matcha Pastry is a crowd-pleaser with a buttery golden crust and fragrant red bean paste, which pairs perfectly with a cup of tea.
Kumquat Oolong Mousse Cake NEW – SGD 88 – To welcome the blooming spring, Executive Pastry Chef Audrey Yee has created an elegant kumquat oolong mousse cake that celebrates the fresh citrus with decadent oolong tea-infused Jivara chocolate mousse, kumquat compote, chocolate crunch base and Manjari chocolate whipped ganache.
Four Seasons Luxury Hampers
Available from SGD 388
For a personalised gift of opulence, select from a wide variety of handcrafted delights, premium teas, bubblies and wine, as well as a wide range of auspicious favourites.
Alternatively, convey well wishes with two specially curated premium hamper arrangements filled with the best to impress loved ones or corporate partners.
Lunar New Year Goodies to Go – all pricing SGD
Kumquat oolong mousse cake NEW 88
Signature pineapple tarts 68
Matcha pastry with red bean paste NEW 58
Coconut nian gao 48
Carrot cake with Chinese sausage 48
Jiang-Nan Chun XO chilli sauce 48
Jiang-Nan Chun hot bean chilli sauce 38
Artisan chocolate pralines 48
Abalone, lobster and smoked salmon yu sheng (small – for up to six persons) 198
Abalone, lobster and smoked salmon yu sheng (large – for up to ten persons) 298
Smoked salmon yu sheng (small- for up to six persons) 108
Smoked salmon yu sheng (large – for up to ten persons) 158
Pen cai (small – for up to six persons) 888
Pen cai (large – for up to ten persons) 1,288
Jiang-Nan Chun Abundance Hamper SGD 388 – Superior abalone, premium mandarin oranges, signature pineapple tart, Jiang-Nan Chun XO chilli sauce, Jiang-Nan Chun hot bean chilli sauce, imperial Pu Er tea, roasted cashew nuts with seaweed
Four Seasons Luxury Hamper SGD 588 – Superior abalone, premium Korean dried black shiitake, signature pineapple tart, Jiang-Nan Chun XO chilli sauce, Jiang-Nan Chun hot bean chilli sauce, caramalised walnuts, artisan chocolate pralines, premium mandarin oranges, imperial Pu Er tea, Grøn Copenhagen sparkling tea (5% vol)
To place takeaway orders, get in touch with the festive desk at 6831 7253, email firstname.lastname@example.org or place orders online. It is recommended that orders are placed at least three days in advance. The last pre-order date for takeaways is January 19, 2023, and delivery is available at SGD 58 per destination, subject to availability.
All prices subject to prevailing government taxes and service charge
Sofitel Singapore City Centre welcomes the spring festivities with a bountiful repertoire of culinary treasures from 9 January to 5 February 2023
Joyful Reunions at Racines
From 9 January to 5 February 2023, guests can revel in the festive bustle and tuck into two springtime set menus presenting enticing dishes such as Smoked Salmon Yu Sheng, Double-boiled Chicken Soup with Fish Maw and Dried Scallops, Steamed Rice with Waxed Meat and Chinese Sausage, as well as Red Bean Paste with Sesame Dumplings and Dried Orange Peel. Prosperity Set Lunch is available daily from 12pm to 3pm at $68++ per person, and Abundance Set Dinner is available from Friday to Sunday, 6pm to 10pm at $88++ per person.
On weekdays from 9 January to 2 February 2023, there are oriental semi-buffet dinners for heart-warming reunions between families, friends and business partners. Highlights on the menu include festive favourites such as Yu Sheng, Braised Fish Maw and Abalone in Superior Sauce, Angelica Roast Duck, Nian Gao with Coconut, and Osmanthus Jelly. Available from Monday to Thursday, 6pm to 10pm, the semi-buffet dinner is priced at $98++ per adult, $49++ per child.
Over the Lunar New Year holidays from 21 to 23 January 2023, guest can embark on an exceptional dining encounter with quintessential reunion classics ranging from Seafood Treasures Soup with Shredded Crab Meat, Caramelised King Tiger Prawns in Special Sauce, Braised Fish Maw and Abalone in Superior Sauce, to Bird’s Nest Egg Tart with Steamed Coconut Nian Gao. Harvest Reunion Set Lunch and Dinner is available from 12pm to 3pm and 6pm to 10pm, at $138++ per person.
For reservations, guests can call +65 6428 5000
Exquisite Lunar New Year Takeaways
The range of sweet and savoury delights from Sofitel Singapore City Centre are perfect for gifting and sharing over joyous gatherings with family and friends. Those looking for the ultimate gift of opulence can opt for the Magnifique Pen Cai ($328+ for 6 persons, $498+ for 10 persons), which is loaded with premium ingredients including abalone, scallops, prawns, roasted pork, duck breast and black truffle, while those looking to welcome good tidings with a prosperity toss can pick the Healthy Yu Sheng ($128+), which is a combination of mixed fruits such as kiwi, tangerines, cantaloupe, apples, honeydew, and shredded vegetables.
Lunar New Year takeaway specials are available for purchase via https://bit.ly/sofitelcny23 from 23 December 2022 to 2 February 2023. Guests can enjoy 15% early bird savings using promo code “EBCNY15” before 16 January 2023.
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Humidifying Air Purifiers
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With love, from Devon: Lifting the curtain on thenew JAAN by Kirk Westaway
The newly refurbished two Michelin starred restaurant draws inspiration from the natural landscapes of Devon to transport guests on a culinary journey through Chef Westaway’s home region
Two Michelin starred JAAN by Kirk Westaway is poised to reopen its doors on 6 December following a three-month transformation, presenting an elevated experience that transports guests on a journey to Devon in Southwest England, the home region of Chef Kirk Westaway. The refurbished and elegant space pays homage to the uniquely diverse terroir of Devon, also the root of Chef Kirk’s inspired culinary creations.
“Design and ambience is such an intrinsic part of creating a memorable dining experience and I am thrilled to have been involved in the design of a space that further complements and embodies our culinary philosophy. JAAN has been a landmark dining destination for nearly 20 years, and this journey of evolution is an integral part of our enduring promise to continue delivering exceptional guest experiences that combine impeccable design, fine flavours and the exquisite craftsmanship of Reinventing British cuisine. We cannot wait to welcome guests back into JAAN to experience it all,” mused Executive Chef Kirk Westaway.
Working in close partnership with award-winning global hospitality design agency greymatters, the new JAAN promises an immersive dining experience that highlights the essence of JAAN through modern and timeless lens.
“The new JAAN by Kirk Westaway pays homage to an illustrious history while celebrating its iconic location overlooking sweeping city views. This evolution has been much anticipated and we’re thrilled to finally unveil JAAN’s new look and welcome guests into the stunning new space, as Chef and his team continue to provide an elevated and incredibly memorable and distinctive fine dining experience,” said Mr Marcus Hanna, Managing Director of Fairmont Singapore & Swissôtel The Stamford.
With Love From Devon (The Space)
Unique to any region in the world, the county of Devon holds immense diversity in a small footprint. Its remarkable terroir ranges from vertical Jurassic-era cliff sides of layered ancient sedimentary to silty fields of sand and salt. Move a little further in and the land takes the taste of the iron in the granite-rich soil as well as the peat of the bogs or the earthy forest.
Mr Alan Barr, Founder of greymatters, says “The elevation of the interior environment, its carefully curated guest journey, and its decor is interspersed with some truly iconic design features, which typify the close bond that has developed between our design team and the visionary Chef Kirk and his team. JAAN by Kirk Westaway – with such balance and equilibrium between the environment, the cuisine, and the service – is placed to lead amongst the brightest stars in the Singapore culinary landscape for the foreseeable future.”
Designed to take guests on a multi-sensorial journey through Devon, each chapter unfolds as they make their way through the halls to the main dining area. The journey begins when the lift doors open on the 70th floor of Swissôtel The Stamford. On the left, the front-of-house team welcomes guests into the restaurant through brass-framed glass doors to a hallway lined with artworks by Australian artist Steven Cross, designed to take guests on a visual journey through the varied landscape from which extraordinary produce is yielded. The artworks draw inspiration from Chef Kirk’s cultural essence and his roots.
Fringing the vast expanses of barren Moorland, with its sentinel Tors, fertile farmland is interspersed with wooded valleys. The haunting grey permanence of Dartmoor, one of the oldest natural landscapes on Earth, gave Devon-born Chef Kirk Westaway inspiration to develop JAAN, anchoring his innovative British cuisine on Devon’s vernacular terroir and produce.
Past the second fluted glass door, guests ascend the stairs and step into a cosier space expressed by architraves and mirror reflections and framed by a curved feature screen. The arrival experience is enhanced with a thoughtfully curated welcome drink, served from the elegant bar area just off the carpeted dining area and distinctively marked by herringbone wood flooring. Made out of engineered marble, the edges of the bar are curved, bringing a touch of modernity to the space. Throughout the restaurant, each piece of furniture complements the next, harmoniously collaborating to transport guests to the shores of Devon.
In the main dining area, the space opens up completely with an invitation to dine against the exquisite backdrop of Singapore’s city and coastline. The eye is immediately drawn to a stunning floor-to-ceiling light installation in the centre of the room. Inspired by hawthorn trees that bend and brace to withstand nature’s wrath, the new signature piece represents the essence and the spirit of Chef Kirk, adapting and scaling new heights. This imagery was brought to life by fashioning 20-year-old, hand-blown Italian Murano Glass, upcycled from the restaurant’s original chandelier, to evoke much of the tree’s texture and forms. With a smart lighting system, the lights are programmed to dim and brighten according to the hour of the day.
Devon’s terroir frames the backstory of the main dining hall, with a soothing palette lining the walls as well as gold mirrored panels on the raised ceilings. The walls are accentuated by textured wallpaper that features abstract brush strokes reminiscent of soft gauzy clouds. A deep blue gradient carpet fills the floor, all coming together to evoke a feeling of standing on the Jurassic-era cliffs of Devon and gazing out at the ocean.
Working with French furnishing company Pierre Frey on fabrics, and Muebles Asia, leading manufacturers of wooden furniture in Bali, on the furniture, the 35-seater main dining room includes a mix of banquette and regular seats to create a warm, intimate feeling for guests. Drawing inspiration from natural landscapes, every piece is custom-made to feature organic curves, from the seafoam blue banquettes to side tables in the style of a tree branch.
Building on Chef Kirk Westaway’s belief that provenance is the driving force behind extracting maximum flavours from any meal one can create, the restaurant reopens with a new Winter menu geared for the festive season. The highly anticipated instalment of the lauded Reinventing British menu, which features over 3000 ingredients, pays tribute to quality and seasonality, featuring white truffles, fresh lemon thyme leaves, and a guinea fowl as Chef’s modern take on the classic Christmas poultry. The new menu will also include a new British cheese selection that will be refined with new cheese sourced from Devon, including a luscious Baron Bigo from Suffolk, England. Featuring only the freshest ingredients, JAAN’s iconic menu is a quality interpretation of English food that could and should be seen in the future.
The menu, available from 6 December is complemented with an award-winning wine list of over 700 labels co-curated with Rajeshwaran Gopal, Head Sommelier, and impeccable world-class service presented by a dedicated team headed by Giuseppe Farinotti, Restaurant Manager.
Hop into a bountiful Year of the Rabbit at Mandarin Oriental, Singapore
Herald in a prosperous Year of the Rabbit at Mandarin Oriental, Singapore with a curation of Spring Festival celebrations, from a special Lunar New Year edition Cycle For MOre by the bay and a repertoire of Cantonese delicacies at Cherry Garden, to a treasure trove of takeaway goodies and a rejuvenating wellness indulgence at The Spa. Look forward to auspicious dishes including the luxurious Chicken soup packed with American ginseng, fish maw, conpoy, Chinese mushroom and sliced abalone, and the Braised 4-head abalone in oyster sauce with premium sea cucumber, Chinese mushroom and dried oyster in beancurd pouch, both dishes signifying a year of prosperity and wealth, alongside five renditions of the propitious Yu Sheng Platter.
YA GE 雅阁
CHINESE RESTAURANT AT ORCHID HOTEL SINGAPORE
Indulge in traditional Chinese dishes with a modern twist. Curated with modern palate in mind, our Executive Chef is set to bring your palate on a journey from the past to the future.
Monday to Sunday
Lunch: 11.30am to 2.30pm (last order 2pm)
Dinner: 5.30pm to 10.00pm (last order 9pm)
Tel: 6818 6831
WhatsApp: +65 8031 6831
Ya Ge continues to serve you for takeaway orders, available for delivery or self-collection.
Events at Ya Ge 雅阁
Looking for a place to hold a small group event of 50-60 persons? Ya Ge 雅阁 is ideal for baby shower or birthday celebrations! For more information, email Event Sales specialist at email@example.com.
Hop into the Year of the Rabbit with Janice Wong
Lunar New Year 2023 Collection
Award-winning pastry chef Janice Wong offers her Lunar New Year 2023 collection, which celebrates the Year of the Rabbit by reinterpreting customary holiday treats with her creative gourmet flair. Discover vivid and visually appealing gourmet delicacies such as Chinese New Year Cakes, Assorted Cookies, Bon bons and delicious hamper bundles, all set for the season.
The Rabbit, a Chinese symbol of longevity, peace, and prosperity, finds shape in Janice Wong’s limited-edition Rabbit Chocolate Sculpture (S$50), which is loaded with crispy chocolate-coated nuts for all to share. The Chinese New Year Cakes (S$10 each) are designed to enchant, lovingly formed in the shapes of a mandarin orange, a beautiful white rabbit, a firecracker and a traditional red square with wishes for prosperity.
A trio of three praline Chocolate Koi Fish (S$58) convey the creative pastry chef’s wishes for good fortune and abundance for her customers in the New Year. Each Chocolate Koi is hand-painted, filled with 76% dark chocolate and packed with crunchy praline feuilletine and popping candy. Relish in flavours of smoky barbecue bak kwa and whiskey with her special Bon Bons, available in a CNY Box of 9 (S$39), as well as Praline Poprocks in the shape of a red Firecracker. Laden your snack bar and impress your guests with seasonal specialities (from S$27), such as Pineapple Balls, Peanut Cookies, Kueh Bangkit, and the return of the popular rich Chocolate coated Pineapple Balls with a delicate brushstroke of gold, ideal for the celebrations. The Love Letters & Hazelnut Dip (S$45) – crispy love letters served with a delicious hazelnut dip – is a must-have for your celebration, as is the Cookie & Chocolate Hamper (S$150), an array of sweet and savoury treats packed in a two-tiered box with oriental elements.
There are special edition festive bundles (from S$140) for gifting, teeming with Janice Wong’s Lunar New Year 2023 confections along with a bottle of spirit, wine, or champagne. Please visit https://janicewong.online/collections/cny-2023 for more information and to purchase items from the Lunar New Year 2023 collection, visit her Singapore stores at Great World, i12 Katong, and Paragon, or purchase from Grabmart.
This Lunar New Year, Fat Cow’s glorious Gyu Sheng returns to beckon good fortune to your side! Available for both dine-in ($99++) and takeaway ($99+) from 16 January to 5 February (requires 2- days’ advance notice), Fat Cow presents their unique take on Yu Sheng: an extra luxe interpretation where slices of raw fish are instead replaced with generous portions of luscious, thinly sliced wagyu of A4 grade.
Fat Cow’s Gyu Sheng
Renowned for its remarkable handpicked line-up of premium Japanese wagyu and customised beef experiences, Fat Cow’s interpretation of the traditional Yu Sheng dish leverages on their expertise for the diner’s festive pleasure.
The Gyu Sheng offers a delicious platter of luxe A4 Miyazaki wagyu, chuka kurage, chuka wakame, uni, ikura, caviar, and complete with white radish, carrots and pickled gingers glazed with a tart-tangy goma ponzu sauce – putting together all traditional symbolisms of joy and peace, wealth and blessings.
Toss up prosperity or ‘lou hei’ to your hearts’ content with Gyu Sheng together with your family and friends and celebrate the welcoming of the Lunar New Year with Fat Cow.
Lunar New Year at Rempapa
Since the start of Chef Damian D’Silva’s journey in advocating Singapore Heritage cuisine, he has made it his priority to engage, interest, and motivate the next generation of culinary talents; extending a platform for them to learn, explore, and in turn, share their culinary stories with Singaporean diners.
As part of Rempapa’s Cultural Celebration Series, Chef Damian commemorates this Lunar New Year with a celebratory fare curated by his team of young chefs – Head Chef Alan Chan, Sous Chef Chit Pang, and Chef Chee Seng – at Rempapa from 9 January to 5 February 2023. In addition to these dine-in highlights, a collaboration with Genevieve Lee from Sourbombe Artisanal Bakery also brings special festive creations for self-collection and island-wide delivery from 3 to 20 January 2023.
Heartwarming Lunar New Year dine-in delights at Rempapa
From 9 January to 5 February 2023, enjoy well-loved festive recipes led by heartfelt narratives from Chef Damian and his team.
Hu Say ($18++) by Chef Damian – Hu Say, the Teochew name for yu sheng, is an auspicious dish inspired by the recipe from Chef’s Peranakan grandmother.
Dang Gui Prime Ribs ($22++) by Chef Chee Seng – A flavourful stack of prime ribs glazed with dang gui sauce. The dish draws on the comforting pork rib and dang gui soup prepared by his former chef.
Homemade Golden Tofu ($26++) by Sous Chef Chit Pang – A family favourite of house-made tofu wok-fried with a medley of lily bulb, carrots, celery, mushrooms, and prawns in a savoury sauce.
Braised Pork Knuckle with Fa Choi & Dried Oysters ($68++) by Head Chef Alan Chan – The classic Hokkien dish, a childhood favourite of Chef Alan, is always prepared with love by his grandmother.
Steamed Red Grouper with Silky Steamed Egg (seasonal price) by Head Chef Alan Chan – Chef Alan combines two of his favourite Cantonese dishes – steamed fish and steamed egg – in this stunning heritage gem.
Festive takeaway treats with Sourbombe Artisanal Bakery
Rempapa furthers the heritage conversation with Sourbombe Artisanal Bakery – the brainchild of Genevieve Lee (or ‘Gen’ for short), runner-up of MasterChef Singapore Season One. From 3 to 20 January 2023, indulge in exclusive Lunar New Year treats conceptualised by Chef Damian and Gen.
Rempapa Sourbombe A-bun-dance Box ($32+)
A vibrant box of three Sourbombes with heritage flavours and eight pieces of kueh. Two Sourbombes are loaded with savoury fillings of Pang Susi and Prawn Bostador from Rempapa – inspired by Chef Damian’s childhood Eurasian favourites, and the third features Sourbombe’s sweet Mango Pomelo. The celebratory box also includes four different types of kueh (two pieces each) from Rempapa – Puteri Ayu, Sago Bandung, Talam Keladi, and Kueh Salat.
Hae Bee Hiam Cookies ($22+ per 250g tub) – The Hae Bee Hiam Cookies is a moreish treat of Rempapa’s house-blend of dried shrimps sambal and Sourbombe’s cookie base, accentuated with aromatic curry leaf butter.
Lunar New Year Bundle ($50+)
Gifting is made easy with a festive bundle that comprises a Rempapa Sourbombe A-bun-dance Box and a tub of Hae Bee Hiam Cookies.
Ring in a joyous Lunar New Year with The Marmalade Pantry as the homegrown bistro presents a new curated collection of delectable classic goodies and stylishly packaged gifting options. The chic collection of festive treats showcases new highlights and perennial favourites, as well as thoughtful gift sets for loved ones and business associates. During this time of cherished reunions, bonding, and bountiful feasting, enjoy the Spring In Bloom Afternoon Tea Set or Executive Set Lunch – perfect for that long-awaited catch-up with friends, a gathering with colleagues, or corporate hosting.
Not to be missed this year is the newly introduced redolent Osmanthus Cranberry Cookies ($28+, 300g), as well as signature Lunar New Year snacks – Golden Pineapple Tarts ($30+, 350g), Sambal Shrimp Rolls ($28+, 350g), and Traditional Petite Chicken Bak Kwa ($30+, 300g).
Most of these snacks are each contained in a brand-new metallic amethyst tin canister featuring illustrations of The Marmalade Pantry’s signature olive stalks; and with a gold clamp lock, the ornate air-tight canister can be reused for storage purposes. The individually vacuum-packed Traditional Petite Chicken Bak Kwa comes in an elegant and auspicious octagon-shaped box.
These delectable goodies are available for purchase individually and in two specially curated gift sets that are bound to impress – The Traditional Classics (S$80+) and The Signature Collection (S$98+). Each set is packaged in The Marmalade Pantry’s premium light pink gift bag with shimmery gold geometric floral motifs.
Diners can also enjoy the Spring In Bloom Afternoon Tea Set ($78++ for two persons) highlighting a variety of Chinese New Year-inspired sweets and savouries, and the refreshed Executive Set Lunch (from $28++). Take away the afternoon tea set, or have it delivered in a patented, foldable two-tiered stand packaging.
Dates For Ordering & Collection
Pre-order from now till 2 February 2023 at all outlets – The Marmalade Pantry ION, Downtown, and The Marmalade Pantry Petite Bugis, as well as via the online store. Takeaway via self-collection (only available at The Marmalade Pantry Downtown) and delivery can be made from 3 January to 5 February 2023.
Pre-order with MasterCard® by 31 December 2022 to enjoy 15% off Chinese New Year à la carte orders (not applicable for Festive Lunar New Year Gift Sets) – use promo code <CNY15> for online purchases.