Conrad Singapore Marina Bay has announced its Lunar New Year offerings for the Year of the Horse, available from 1 February to 3 March 2026. The celebrations feature refined dining experiences, festive takeaways, and curated gifts across its award winning restaurants, Golden Peony and Oscar’s.
The highlight is clearly at their acclaimed cantonese restaurant, Golden Peony. We recently had the opportunity to preview the festive highlights crafted by Chinese Executive Chef Ku Keung, with a menu showcasing classic flavours with contemporary restraint, offering a dining experience that feels both luxurious and comforting.
The meal began with a luxurious prosperity toss, the Fortune Gold Flakes ‘Yu Sheng’.
This rendition features a careful layering of textures and clean flavours, bringing together baby abalone, salmon, and crispy white bait. The addition of fish skin adds a welcome crunch, while fresh fruit provides a refreshing sweetness that reflects the culinary finesse of the kitchen. By far the best Yusheng we had so far for this year.
Following the toss, we were served the Double-boiled Lobster with Bamboo Pith and Sea Whelk in Young Coconut.
This signature soup arrives in a young coconut and finished with a delicate peony flower for a visual flourish. Yes, a soup dish can be this beautiful!
The soup itself is silky and aromatic. Everything feels perfect for this soup, with each of the ingredient carefully curated and shaped in roundish presentations.
For the fish course, the kitchen presented the Steamed Chinese Perch with Preserved Radish, Garlic Sauce and Beancurd Stick.
In a dramatic nod to the festivities, the freshwater perch is presented on a dragon-shaped platter.
The fish is gently steamed to preserve its natural sweetness, while the savoury combination of preserved radish, garlic sauce, and beancurd stick adds depth and balance.
Next came the Crab Roe and Pork Patty steamed with Water Chestnut.
Here, rich crab roe crowns a tender minced pork patty, complemented by the crisp sweetness of water chestnut.
The undisputed centrepiece of the tasting was the Roasted Suckling Pig stuffed with Fish Maw and Sea Cucumber, Conpoy Orza Rice and Tibetan Rock Grain.
A signature favourite, the pig is flambéed tableside for a touch of theatricality, featuring golden crisp skin that gives way to succulent meat. Beneath the meat lies a layer of luxurious rice infused with fish maw, dried scallop, and Tibetan rock grain.
Absolutely love this. When the chef was slicing the pig tableside, you get food ASMR as you hear the alluring crackling sound of the skin as the knife cuts in. It is as good as it sounds.
To conclude the meal, we enjoyed a duo of desserts starting with the Chilled ‘Koi’ Soy Pudding with Aloe Vera Jelly and Crispy Fried Water Chestnut Kueh.
The former as you can see, is so pretty that you cannot help but admire it for a while before tucking in.
The silky koi-shaped soy pudding is paired with cooling aloe vera jelly, while the crisp fried water chestnut kueh offers a delightful textural contrast and subtle sweetness.
We also sampled the Homemade ‘Nian Gao’ with Sweet Potato and Yam.
This layered nian gao delivers a gentle sweetness and comforting richness, with each slice symbolising growth, progress, and the promise of prosperity in the Year of the Horse.
Overall, a beautiful, exquisite presentation of the very best of Cantonese cuisine to usher in the Year of the Horse!
For those celebrating at home, Golden Peony offers an extensive takeaway and gifting collection.
This includes various Yu Sheng options like Fortune Salmon Yu Sheng and the Fu Lo Shou Tri Star Yu Sheng with lobster, abalone and salmon.
The selection also features prosperity dishes such as Prosperity Abalone Pen Cai, whole roasted suckling pig, Signature London Duck, and comforting staples like Fortune Glutinous Rice.
The festive range is completed with traditional pastries, cakes, and handcrafted bakes, including Nian Gao, Yam Cake, and assorted pralines.
Curated gift sets and hampers are also available. These takeaways are available for self collection and islandwide delivery from 2 February to 3 March 2026.
Oscar’s, the hotel’s all day dining restaurant, also invites guests to a season of reunion dining from 1 February to 3 March.
The festive buffet brings together international signatures and local Lunar New Year flavours, featuring fresh seafood on ice, Hong Kong style roasted meats, and live noodle stations.
A highlight is the DIY Prosperity Yu Sheng station where guests can assemble the symbolic dish before a communal toss. The celebrations include a Chinese New Year Eve Reunion Dinner buffet on 16 February, followed by special festive lunch and dinner buffets on the first two days of the new year, 17 and 18 February.
Golden Peony is open for reservations and takeaways, with set menus ranging from S8++ per person for the Vegetarian Set Menu to S
This rendition features a careful layering of textures and clean flavours, bringing together baby abalone, salmon, and crispy white bait. The addition of fish skin adds a welcome crunch, while fresh fruit provides a refreshing sweetness that reflects the culinary finesse of the kitchen. By far the best Yusheng we had so far for this year.
Following the toss, we were served the Double-boiled Lobster with Bamboo Pith and Sea Whelk in Young Coconut.
This signature soup arrives in a young coconut and finished with a delicate peony flower for a visual flourish. Yes, a soup dish can be this beautiful!
The soup itself is silky and aromatic. Everything feels perfect for this soup, with each of the ingredient carefully curated and shaped in roundish presentations.
For the fish course, the kitchen presented the Steamed Chinese Perch with Preserved Radish, Garlic Sauce and Beancurd Stick.
In a dramatic nod to the festivities, the freshwater perch is presented on a dragon-shaped platter.
The fish is gently steamed to preserve its natural sweetness, while the savoury combination of preserved radish, garlic sauce, and beancurd stick adds depth and balance.
Next came the Crab Roe and Pork Patty steamed with Water Chestnut.
Here, rich crab roe crowns a tender minced pork patty, complemented by the crisp sweetness of water chestnut.
The undisputed centrepiece of the tasting was the Roasted Suckling Pig stuffed with Fish Maw and Sea Cucumber, Conpoy Orza Rice and Tibetan Rock Grain.
A signature favourite, the pig is flambéed tableside for a touch of theatricality, featuring golden crisp skin that gives way to succulent meat. Beneath the meat lies a layer of luxurious rice infused with fish maw, dried scallop, and Tibetan rock grain.
Absolutely love this. When the chef was slicing the pig tableside, you get food ASMR as you hear the alluring crackling sound of the skin as the knife cuts in. It is as good as it sounds.
To conclude the meal, we enjoyed a duo of desserts starting with the Chilled ‘Koi’ Soy Pudding with Aloe Vera Jelly and Crispy Fried Water Chestnut Kueh.
The former as you can see, is so pretty that you cannot help but admire it for a while before tucking in.
The silky koi-shaped soy pudding is paired with cooling aloe vera jelly, while the crisp fried water chestnut kueh offers a delightful textural contrast and subtle sweetness.
We also sampled the Homemade ‘Nian Gao’ with Sweet Potato and Yam.
This layered nian gao delivers a gentle sweetness and comforting richness, with each slice symbolising growth, progress, and the promise of prosperity in the Year of the Horse.
Overall, a beautiful, exquisite presentation of the very best of Cantonese cuisine to usher in the Year of the Horse!
For those celebrating at home, Golden Peony offers an extensive takeaway and gifting collection.
This includes various Yu Sheng options like Fortune Salmon Yu Sheng and the Fu Lo Shou Tri Star Yu Sheng with lobster, abalone and salmon.
The selection also features prosperity dishes such as Prosperity Abalone Pen Cai, whole roasted suckling pig, Signature London Duck, and comforting staples like Fortune Glutinous Rice.
The festive range is completed with traditional pastries, cakes, and handcrafted bakes, including Nian Gao, Yam Cake, and assorted pralines.
Curated gift sets and hampers are also available. These takeaways are available for self collection and islandwide delivery from 2 February to 3 March 2026.
Oscar’s, the hotel’s all day dining restaurant, also invites guests to a season of reunion dining from 1 February to 3 March.
The festive buffet brings together international signatures and local Lunar New Year flavours, featuring fresh seafood on ice, Hong Kong style roasted meats, and live noodle stations.
A highlight is the DIY Prosperity Yu Sheng station where guests can assemble the symbolic dish before a communal toss. The celebrations include a Chinese New Year Eve Reunion Dinner buffet on 16 February, followed by special festive lunch and dinner buffets on the first two days of the new year, 17 and 18 February.
Golden Peony is open for reservations and takeaways, with set menus ranging from S$168++ per person for the Vegetarian Set Menu to S$2,888++ for the Luxurious Set Menu for a table of ten.
Oscar’s buffet prices start from S$68++ for adults during the festive lunch.
Oscar’s buffet prices start from S++ for adults during the festive lunch.
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