Taking the spotlight this year are festive roasts that embody the robust celebratory mood of the season. While roast pork is a ubiquitous food item for almost every Chinese New Year celebration, Verandah’s roast pork belly is elevated this year with the unique application of vanilla. Vanilla-Scented Crackling Pork Belly makes use of vanilla pods to infuse subtle floral notes into the juicy tender pork belly roast, that surface as you bite into the ‘oh-so-crispy’ crackling. As its name suggests, the 14-Day Shio Kombu Butter Aged Angus Ribeye is aged for two weeks with shio kombu (Japanese seasoned kelp) fortified butter to achieve the perfect savoury flavour, with umami notes from the butter enhancing the natural flavour of the beef.

Adding a spot of action to the dining experience, Verandah will also serve up their coveted ‘Sha Pi’ Suckling Pig, in a ‘live’ station, available exclusively on Chinese New Year’s Eve and the first day of the Chinese New Year. Indulge in this luxurious dish as the chefs skilfully carve the roast, revealing its crisp, golden skin and the tender savoury meat. Supporting the highlights, the culinary team has curated a medley of dishes showcasing seafood, meats and greens – representing land, air and sea, to signify the arrival of good fortune from every direction.

Among some of the highlights are Verandah’s festive favourites – Golden Lava Cheese Baked Lobster and Braised Eight-Head Abalone, two auspicious dishes served tableside to kick off the dining experience. Sweet succulent rock lobster is dressed in a golden salted egg sauce to bring out the flavour of the shellfish, while the tender abalone symbolising a ‘meaty’ year of good fortune and excess, is braised in its flavourful jus for your enjoyment.

Whet your appetite further with an impressive selection of cold appetizers. The Duo of Murotsu Oysters, features plump Japanese oysters from the Hyogo prefecture, cured two ways for guests to enjoy its natural flavours and in the traditional sweet and savoury Teochew style that uses a house blend of Asian herbs and aromatics to ‘pickle’ the oyster. Other rarely seen traditional favourites such as Drunken Chicken with Aged Shaoxing and Wolfberries and Cold Pork Trotter Jelly with Pickled Mustard Greens, will tingle your taste buds with their sweet, sour and spicy flavours.

Not to be missed in the buffet spread is the Black Truffle “Phoenix” Chicken, a satisfying fried chicken dish brimming with the complex savoury flavours of squid paste and scented with truffle. Seafood lovers will also delight in the selection of marine delights – Poached Prawns spiked with a distinctively warming and sharp ginger-scallion dip; sweet Steamed Scallops, and the Duo of Sea Asparagus and Pacific Clams – a festive braise with meaty shellfish, dried oysters, flower shiitake mushrooms and black moss – prized ingredients that the Chinese associate with wealth and prosperity.

Underscoring the menu are comforting dishes like Longevity Noodle with Crab Roe & Trout Caviar, and the hearty Fragrant Cured Meat ‘Lap Mei Fan’ with wax sausages, pork belly and duck leg, nostalgic nods to home-style festive comfort.

Finally, sweeten the new year with Verandah’s selection of delightful traditional and new desserts that symbolise joy, success and good fortune in the year ahead. Indulge in the popular Silky Yam Puree with Caramelised Pumpkin and Steamed “Nian Gao” with Desiccated Coconut. Be sure to enjoy their new Persimmon Creme Brulee, updated for the festive new year with sweet dried persimmon toppings.

LUNCHTIME CELEBRATIONS AND FESTIVE TAKEAWAYS

Hosting friends or business contacts? Verandah Rooftop Rotisserie offers four Chinese New Year-inspired mains, in their ever-popular semi-buffet set lunch menu. Enjoy the fork-tender slow-braised “Dong Po” Wagyu Beef Karubi or sink your teeth into the aromatic Pan Roasted Truffle-stuffed Chicken. Those seeking a lighter, yet flavoursome option can opt for the braised Eight Treasure Duck Leg or the comforting Superior Seafood Poached Rice. Pair these delectable entrees with unlimited servings from their complementary buffet spread of fresh salads, hearty soups, appetisers and tempting desserts.

For those looking to amp up their home celebration with restaurant quality cuisine without breaking a sweat with actual cooking, Verandah Rooftop Rotisserie’s signature roasts and Chinese New Year highlights are available for online pre-orders. The takeaway menu includes festive must-haves like Prosperity Yu Sheng and Fragrant Cured Meat ‘Lap Mei Fan’, and mouth-watering highlights such as the Twice-cooked Black Garlic Pork Belly Char Siew, and the “Dong Po” Wagyu Beef Karubi. Orders can be placed online with at least three working days in advance.

Verandah Rooftop Rotisserie offers an abundant feast perfect for ringing in the Year of the Horse with friends and family, overlooking lush surroundings and golden views at the cosy rooftop restaurant. The Chinese New Year Semi-Buffet Lunch kicks off from 2 February 2026, while the Chinese New Year Buffet Dinner will run every weekend from Friday to Sunday from 6 February 2026, and Chinese New Year’s Eve and the first day of the Chinese New Year on 16 and 17 February 2026. Online orders for takeaway begin from 31 January 2026.

Guests who confirm their reservations before 16 January 2026 will also enjoy a 10% discount on their food bill. Each table of four adults and above will also receive a complimentary yusheng, while groups of six or more adults will be treated to an additional bottle of wine – the perfect way to raise a toast to prosperity, laughter and togetherness in the new year.

For full details of the Chinese New Year Dinner Buffet Menu, please refer to Appendix A; For the Chinese New Year Lunch Semi-Buffet Menu, please refer to Appendix B; The Chinese New Year Takeaway Menu details are included in Appendix C.