Boasting close to 30 years of culinary experience, Chef Aaron Tan ( 陈 健 倫 ) was appointed Executive Chinese Chef at InterContinental Singapore in February 2019, where he plays a key role in overseeing the hotel’s culinary operations across its portfolio of restaurants, banquet and outside catering in addition to helming , InterContinental Singapore’s award-winning Cantonese restaurant.
Aaron cut his teeth in Asian and Western cuisine in the kitchens of several well-known establishments including Conrad Centennial Singapore and Fairmont Singapore. Under the guidance of several master chefs, he further honed his skills in Chinese cuisine, specialising in Cantonese gastronomy.
The award-winning chef currently also serves as the Vice-President in the Society of Chinese Cuisine Chefs (Singapore)—so it’s safe to say he knows a thing or two about Chinese cuisine and the Chinese food scene in Singapore.
With new restaurants and regional offerings opening all the time, as well as old-school favourites remaining tried and true, here’s a roundup of the best Chinese restaurants in Singapore, according to Executive Chinese Chef Aaron Tan.
Man Fu Yuan
80 Middle Road, Level 2, InterContinental Singapore
Image credit: Man Fu Yuan | Supplied
Located inside InterContinental Singapore, Man Fu Yuan is a stalwart in the Chinese fine dining scene in Singapore, serving culinary presentations that showcase an artful balance of spices and flavours, uplifted by modern interpretations and quality ingredients while retaining the essence of traditional favourites.
One of the highlights is their chef combination platter which showcases the four key functions within the Chinese culinary kitchen: steam and wok, roast, dim sum, and cold/cutter. You can expect dishes such as steam egg white with crab meat and sea urchin (representing steam and wok), roasted smoked duck (roast), bean curd seafood spring roll (dim sum), and chilled Fanny Bay oyster (cold/Cutter).
But the star of the show has to be their 3.33 slow braised pork ribs which are meticulously prepared in three steps over a total cooking time of 3 hours and 3 minutes. Slow-braised for 3 hours, deep-fried for 2 minutes, and wok-glazed for 1 minute, these ribs undergo a flambe process before being served. This not only adds a theatrical flair but also adds an additional smoky flavour to the ribs. Finally, the dish is finished with a drizzle of delicious desiccated coconut.
Hua Ting
442 Orchard Road, Level 2, Orchard Hotel Singapore
Having won multiple awards for its timeless signatures, roast delights, and home-crafted dim sum, at Orchard Hotel Singapore is known for its authentic Cantonese cuisine.
Led by Hong Kong Masterchef Chung Lap Fai, you can expect dishes like their signature roasted London duck, poached dragon tiger grouper fillet with salted mustard green, wok-fried Kurobuta pork with asparagus and XO sauce and wok-fried rice with wagyu beef.
The restaurant is comfortable and classically decorated and offers additional private rooms for exclusive dining, from intimate spaces that seat a group of four, to the luxurious 20-seater Chairman's Room with its own dedicated entrance.
Dong Fang Mei Shi
195 New Bridge Road
Image credit: Dong Fang Mei Shi | Facebook
A stone’s throw away from the Chinatown MRT, is known for its Northeastern Chinese cuisine and is always packed during peak times. We recommend getting there early unless you’re prepared to line up.
There is no fuss and frills with regards to the decor, the focus remains on the flavour of the food. While pan-fried meat is the calling card, you'll also find all your old Chinese favourites here.
We recommend their juicy pork dumplings and sauteed dried chicken with chilli and pepper Chongqing style. The chicken cubes are deep-fried to perfection and covered with mouth-watering mala spices.
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Golden Peony
2 Temasek Boulevard, Conrad Centennial Singapore
The cuisine at is centred around a cherished heritage of carefully sourced ingredients, intricate techniques, and a striking balance of taste, texture, and presentation which is all done under the hands of Chinese Executive Chef Ku Keung.
With dishes that pay homage to the chefs Hong Kong heritage, you can expect to be treated to a host of Cantonese culinary treasures, but our favourites include the roasted Peking duck with homemade pancakes, bean curd skin, cucumber and spring onion, sweet and sour pork with fresh mango, bell pepper and onion, and the chilled mango pudding for dessert.
JB Ah Meng
534 Geylang Road
Image credit: JB Ah Meng | Facebook
Frequently visited by some of Singapore’s top chefs (and some of the most famous chefs in the world), is a Bib Gourmand awardee famous for its white pepper crab.
Owner Wang Feng stir-fries Sarawak white pepper, ginger and spring onions with meaty Sri Lankan crabs to create a dish so good that the late Anthony Bourdain wanted to include it in one of his New York restaurants. Wang ultimately refused Bourdain’s invitation as he wanted to focus on his little restaurant in Geylang and serve the locals.
If crab isn’t your thing, the JB san lou mee hoon is another one of the restaurant's signature dishes. Vermicelli noodles are stir-fried with squid and prawns until it resembles a pancake. The outside is deliciously crispy while the inside stays nice and moist.
Zi Yean
56 Lengkok Bahru, #01-443
Helmed by Chef Fok Wing Tin who made his name in the 1990s at Empress Room and later Xin Cuisine Chinese restaurant at the Holiday Inn Atrium hotel, is a cheap and cheerful spot that offers all the usual dim sum goodness from pan-fried dumplings to steamed egg yolk buns and honey BBQ pork.
Occupying the entire ground floor of a HDB block in Lengkok Bahru, the restaurant is divided into two parts: an open area dedicated to zi char (home-cooked fare) and an air-conditioned area (always a plus in our books) for more upmarket stuff like bird’s nest and abalone.
We like to think of Zi Yean as the kind of place you go when you're looking for some good, budget Chinese delight.
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Maggie’s
1 Keong Saik Road, #01-04
Image credit: Maggie’s | Supplied
is a new “Almost Chinese” bistro that has opened on Keong Saik Road bringing playful charm and unapologetically inventive dishes with a focus on regional Chinese flavours to the city. Adding to the Pleasurecraft Group lineup (Marcy’s, Parliament, and previously Hevel), Maggie’s is an immersive destination, that sits squarely between the far east, and deep south, in an irreverent, fun-loving atmosphere that promises to redefine casual dining.
As a sister restaurant to Marcy’s, Maggie’s beats with the same heart, sharing a similar ethos of creating transportive dining experiences while taking the familiar, and casting new light on them with bold, exciting flavours. Drawing inspiration from far beyond the ever-familiar Cantonese and Teochew roots, Maggie’s looks further afield towards the vibrant flavours from regional Chinese cuisines, including dishes influenced by Xi’an, Dongbei, and Hunan.
Signature offerings include a whimsical take on Cacio e Pepe using signature springy noodles, Sichuan peppercorn and furu (fermented bean curd) for that hint of richness; lamb tartare with century egg, green Hunan chilis, and crispy fried sunchoke; the not so classic sticky date pudding with red dates and dried lychee, finished with a whisper of soy sauce umami and a lashing of pork fat; and Maggie’s Prawn Toast which features homemade focaccia, crowned with a sunny side up egg croque madame style and dribbled in a tangy passion fruit and butter sauce.
Taking inspiration from China’s rich traditions and spinning them into drinks, the cocktail menu is where mischief meets mastery. Think Sichuan peppercorn-infused Sichuan Margarita (called ‘Double Happiness’), osmanthus and goji berry-laced Gui Hua Gao Oiu and a red date and winter melon Red Date Rum “Tea”, among others. There’s also an extensive wine roster focusing on small-scale vintners and crowd-pleasers alike.
Birds Of A Feather
115 Amoy Street
Image credit: Birds Of A Feather | Supplied
Taking inspiration from Chengdu (a city in China) with its verdant landscapes and laid-back lifestyle, serves up contemporary cuisine with Sichuan (a style of Chinese cuisine famous for its addictive spicy-numb flavour profile) influences. Now, the verdant retreat in the heart of the city has launched a refreshed menu along with a new cuisine approach.
Alongside all-time favourites and signature dishes are new East-meets-West creations given a fresh perspective by Head Chef Eugene See. The rustic flavours of the Sichuan classic Yu Xiang Qie Zi (鱼香茄子) is given a modern take with Chef Eugene preparing the eggplant dish in two ways. One follows the traditional cooking method of braising deep-fried eggplant in a rich, house-made Yu Xiang sauce. The other is an escabeche style with the eggplant pickled in the same Yu Xiang sauce, topping soba noodles and julienne vegetables, and given a sprinkle of crispy puffed buckwheat for a little crunch.
A tribute to Chef Eugene's love for roast duck, Oriental Duck Consommé cleverly uses the bird in different ways to create a delicious dish. Minced duck meat is combined with chicken farce to form a ravioli filling, while duck bones are simmered with Hoisin sauce and mirepoix to develop a light and flavourful duck consommé, poured tableside. The plump dumplings are served alongside braised daikon, watermelon radish, black trumpet mushrooms, and cordyceps flower.
Birds of A Feather also has an extensive drinks list carefully curated to complement the dishes. The Bloody Spicy, inspired by the classic Bloody Mary, infuses Sichuan pickled pepper vodka with tomato juice and an array of spices, delivering a bold and invigorating kick.
The Black Pearl
333 North Bridge Road, #07-11/12, Odeon 333
Image credit: The Black Pearl | Supplied
The newest venture from Gaia Lifestyle Group, has opened at Odeon 333 in downtown Singapore. Perched on level seven, the one-of-a-kind rooftop Chinese fine dining destination is nestled in the exclusivity of an entire floor, spanning picturesque views of the charming arts and cultural surrounds.
Helmed by multi-award-winning Executive Chef Dee Chan, the restaurant has two menus to choose from, the a la carte menu and the five-course Experience Menu, both highlighting the different regional influences of Canton.
Our recommendation would be the la carte menu which is ideal for sharing and features signatures like the Black Pearl Signature Pork Knuckle Jelly, Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel, and Smoked Braised Goose with Sugar Cane. There’s also a selection of live seafood which is prepared with a choice of cooking techniques, ranging from the traditional Teochew method of steaming with salted vegetables, mushroom and bean curd, to the Hong Kong ‘Bi Feng Tang’ style of wok-frying with garlic and dried chilli.
Other highlights include roast delights such as Crispy Roasted Pig Stuffed with XO Glutinous Rice and BBQ Premium Iberico Char Siew, and handcrafted dim sum such as Quail Egg Spinach Siew Mai and Charcoal Crust Duck Meat Bao.
Imperial Treasure
Various Locations
Image credit: Imperial Treasure | Supplied
has become synonymous with authentic fine Chinese cuisine. Since opening their first outlet back in 2004, the brand has gone on to win the hearts of gourmands and casual diners alike. Today, the Group has more than 20 restaurants in Singapore, Shanghai, Guangzhou, Hong Kong, Incheon, London and Paris and over 50 accolades under its name as well as multiple Michelin stars.
Most recently, Imperial Treasure has opened a unique dual-concept dining destination at Jewel Changi Airport. The dual-concept space features Imperial Treasure Super Peking Duck and Treasures Yi Dian Xin, each offering its own unique culinary experience and menu.
Imperial Treasure Super Peking Duck, renowned for its exquisite culinary craftsmanship, offers you the chance to indulge in authentic Peking duck prepared by master chefs. Delight in their signature interpretations of classic dishes, such as Deep-fried Marble Goby 'Soon Hock' Fish, Australian Lobster (Baked with Superior Broth), Canadian Geoduck Clam, and Alaskan Crab.
Known for its contemporary twist on classic dishes, Treasures Yi Dian Xin appeals to those seeking a casual yet flavourful dining experience amidst the bustling ambiance of Jewel Changi Airport. Highlights include the Steamed Rice Roll with Crispy Shrimp, Steamed Salted Egg Yolk Black Custard Bun, and ‘Li Wan’ Style Congee.
Fu Lin Bar & Kitchen
3D River Valley Road, #01 - 02 and 127 Telok Ayer Street
Image credit: Fu Lin | Supplied
Known for its yong tau foo (a Hakka Chinese dish made from tofu stuffed with a ground meat mixture or fish paste. It is eaten in numerous ways, either dry with a sauce or served as a soup dish), started over 30 years ago as a humble yong tau foo stall in Siglap, run by husband-and-wife duo, Karen and Jimmy. Over time, they’ve grown into several popular food court stalls and now a full-fledged restaurant along the Singapore River, which has helped introduce the local delicacy to a wider international audience.
The pair take pride in preparing yong tau foo fresh every day, using yellowtail fish and wonton (ingredients that have become staples for their loyal customers). Apart from the usual, their signature offerings boast unique noodle dishes bathed in a rich, special gravy, along with homemade chilli sauce and black sauce that pack a punch. They also serve up beloved local favourites like fragrant carrot cakes and comforting zi char dishes.
The Dragon Chamber
2 Circular Road
Image credit: The Dragon Chamber | Facebook
Secretly located within a brightly coloured kopitiam behind a fridge door, serves up guerilla style food that brings back age-old unconventional Chinese dishes. The menu is designed to push you out of comfort zone with adventurous dishes that showcase unconventional ingredients and unusual Chinese techniques of nose-to-tail animal preparation.
Some of it’s more unfamiliar offerings include the Dragon Claw (a Singapore farmed crocodile foot braised in herbal sauce and served on a bed of kale), Stingray in Dragon Curry (stingray with the Dragon Lord’s own house special coconut curry) and Milk Cracker Lemon Chicken (deep fried chicken slices with crushed milk crackers and peanuts topped with lemon sauce).
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Main image credit: Man Fu Yuan | Supplied
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