ASIA GRAND CANTONESE CUISINE CHINESE NEW YEAR PROMOTION

For connoisseurs of authentic Cantonese cuisine in Singapore, Asia Grand is a name that commands respect. Renowned for its commitment to traditional culinary craftsmanship and premium ingredients, the restaurant has long been a preferred destination for high-end business luncheons and cherished family reunions.

As we look forward to the Year of the Horse in 2026, Asia Grand’s upcoming Chinese New Year menu promises a masterclass in blending Nanyang traditions with sophisticated Cantonese flair. Based on our recent dining experience, we have curated a list of standout dishes that we highly recommend—all of which feature in their festive lineup.

Pro-tip: To secure a table during the peak festive period, we strongly encourage making your reservations early through their official website.

Highlighted Festive Recommendations

Prosperity Salmon Yu Sheng (三文鱼捞生)

The quintessential start to any Lunar New Year feast. Asia Grand’s rendition features thick, succulent slices of fresh salmon accompanied by a vibrant medley of crisp vegetables. Tossed with their balanced plum sauce, it is as refreshing as it is auspicious, setting a high bar for the meal to follow.

Braised Shark’s Fin in Stone Pot (黄焖石锅翅)

Served bubbling hot, this dish is a testament to the art of the broth. The golden, collagen-rich soup is intensely flavorful, and the stone pot ensures every spoonful remains at the perfect temperature. It is a luxurious, warming delicacy that represents abundance and prestige.

Flambé Drunken Prawns (火焰醉虾)

A spectacular dish that delights both the eyes and the palate. Fresh prawns are bathed in premium herbal wine and ignited tableside. The flambé process caramelizes the natural sugars of the prawn while infusing the meat with a deep, aromatic fragrance.

Signature Peking Duck (北京片皮鸭)

The undisputed star of Asia Grand. The skin is roasted to a stunning amber hue—shattering like glass upon the first bite—while the meat remains tender. Wrapped in delicate handmade crepes with traditional garnishes and sweet bean sauce, it is arguably one of the best versions in the city.

Deep-fried Turbot Fish (油浸比目鱼)

Symbolizing “surplus” for the year ahead, this turbot is a masterclass in deep-frying. The exterior is impeccably crisp, yet the white flesh inside remains moist and flakey. The light soy dressing enhances the fish’s natural sweetness without overpowering it.

Braised Mee Pok with Shredded Duck & XO Sauce (X.O酱鸭丝焖面卜)

Utilizing the remaining duck from the roast, this noodle dish is packed with wok hei. The flat Mee Pok noodles are braised to a perfect “al dente” texture, absorbing the savory oils of the duck and the spicy, umami depth of the XO sauce.

Double-boiled Peach Gum with Almond in Coconut (椰皇炖杏仁桃胶)

To end the meal on a sweet note, this dessert is served in a whole coconut. The creamy almond cream and chewy, collagen-rich peach gum offer a soothing, fragrant finish—perfect for nourishing the body after a lavish feast.

Plan Your Reunion

Asia Grand’s elegant setting at Fairmont Singapore provides the perfect backdrop for a festive gathering. Given the popularity of these signature dishes, early booking is essential for the 2026 Chinese New Year period.