Ya Ge unveils Prosperity in Full Bloom, an elegant Chinese New Year showcase that honours heritage, culinary techniques, and premium ingredients in celebration of the coming Year of the Horse. Rooted in time-honoured techniques and expressed through understated luxury, the seasonal offering spans six meticulously curated set menus, complemented by à la carte highlights and an extensive selection of festive takeaway creations. Available for dine-in at Orchid Hotel Singapore, as well as for takeaway and gifting, the celebrations run from 1 January to 3 March 2026.
From the auspicious opening toss to indulgent abalone, lobster and charcoal-smoked specialties, Ya Ge’s Chinese New Year menus are thoughtfully designed for both intimate gatherings and grand reunion feasts, offering a sense of generosity that defines the season.
An Auspicious Beginning
Festivities commence with the Prosperity Yu Sheng with Yellowtail and Crispy Eel, a vibrant interplay of freshness and indulgence. Silky yellowtail is layered with crisp eel and dried shredded codfish, accompanied by finely julienned carrots and radish, pickled ginger, peanuts, pumpkin seeds, melon seeds and sesame seeds. Binding the elements together is the chef’s special citrus dressing, made from freshly squeezed orange and lemon juice, gently reduced to intensify its aroma. Bright, fragrant and uplifting, it sets a celebratory tone of abundance and good fortune.
Six Curated Set Menus for Every Occasion
To mark the season, Ya Ge presents six Chinese New Year set menus crafted to suit celebrations of varying scales and styles. From the approachable Abundance Set Menu to the luxurious Opulent Set Menu, alongside the Success, Reunion, Fortune and vegetarian Longevity menus, each offering balances auspicious symbolism, premium ingredients and culinary finesse. Available for both per-person dining and large-format tables, the menus cater seamlessly to festive gatherings, from close-knit family meals to lavish reunions.
The Opulent Set Menu: A Statement of Festive Luxury
At the pinnacle of the offering is the Opulent Set Menu, created for the most auspicious celebrations. The journey begins with a deeply nourishing Double-boiled Collagen Soup with Shark’s Fin, Crab Meat and Prawn Dumpling, followed by Steamed Red Garoupa prepared in classic Hong Kong style. Stir-fried Australian Lobster with Glutinous Rice Wine Sauce delivers layered depth through gentle fermentation and subtle heat, while Stewed Yellow Jade Sea Cucumber with Nostoc and Organic Cauliflower adds quiet richness.
The feast continues with Eight Treasures Vegetables wrapped in lotus leaf, and concludes with Braised 5-Head Abalone paired with Inaniwa udon in a luxurious abalone sauce, a menu that speaks confidently of abundance through restraint and finesse.
A Thoughtful Vegetarian Interpretation
For guests seeking a plant-forward celebration, the Longevity Set Menu offers a refined vegetarian experience rooted in Ya Ge’s culinary philosophy. Highlights include Vegetarian Goose Yu Sheng and a comforting Double-boiled Matsutake Mushroom Soup with Nostoc and Bamboo Pith. Premium fungi and organic vegetables take centre stage in dishes such as Braised Mocked Abalone with Organic Cauliflower and Sautéed Yunnan Black Tiger Palm Mushroom with macadamia nuts and asparagus. Balanced and deeply satisfying, the menu concludes with festive desserts that honour tradition.
Nourishing Elegance, One Bowl at a Time
Among the seasonal highlights is the Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum, a dish that exemplifies patience and restraint. Old hen is simmered slowly into a full-bodied broth, then gently stewed with prized fish maw, Asian moon scallop and Huangshan wild tribute chrysanthemum. Silken and restorative, the soup is traditionally associated with nourishing yin, enhancing complexion and promoting well-being.
Precision from Sea to Flame
The Steamed Yellow Croaker with Fennel in Chicken Broth showcases precision and purity. Marinated for hours with fennel, thyme, rosemary and bay leaf, the fish is gently steamed in a rich chicken broth that infuses each bite with subtle sweetness and savoury depth. Clean, aromatic and restrained, it rewards quiet appreciation.
Lobster, Reimagined
Inspired by Beijing-style stir-fry traditions, the Stir-fried Australian Lobster with Glutinous Rice Wine Sauce balances boldness with elegance. Fermented glutinous rice wine and Pi Xian broad bean paste lend warmth and complexity, enhancing the lobster’s natural sweetness without overpowering it.
Textures and Contrast
Adding crunch and contrast, the Deep-fried Deshelled Prawn with Fish Floss and Shrimp Roe delivers immediate satisfaction. Crisp prawns are coated in a house-made dressing enriched with shrimp roe and fish floss, resulting in a savoury-sweet interplay that is indulgent and moreish.
Wrapped in Fragrance
A quietly luxurious vegetarian centrepiece, the Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushrooms wrapped in Lotus Leaf brings together ginkgo nuts, macadamia nuts, lotus seeds, edamame, baby corn, pine mushrooms, white fungus and bamboo shoots. Wrapped and gently steamed, the lotus leaf releases a delicate fragrance when opened at the table.
Smoke, Char and Theatre
The Smoked Grilled ‘Pi Pa’ Chicken commands attention through its meticulous preparation. Marinated, air-dried, deep-fried, sauced, charcoal-grilled and finally smoked, the chicken emerges lacquered, aromatic and deeply savoury. The final smoking just before service heightens its fragrance, creating a memorable moment of ceremony.
Comfort and Familiarity
Steamed Jasmine and Glutinous Rice with Chinese Sausage and Waxed Meat anchors the feast with comforting familiarity. Fragrant jasmine rice and sticky glutinous grains absorb the savoury richness of Chinese sausage and waxed meat, bringing warmth and balance to the table.
A Refreshing Finish
Desserts offer a gentle conclusion, from the Chilled Red Ruby with Jackfruit and Corn to Mandarin Orange Mochi filled with custard and mandarin orange pulp, delivering a refreshing sweet-tart close.
Festive Takeaway and Gifting
Beyond the dining room, Ya Ge extends the celebrations with an extensive selection of festive takeaway sets and gifting options, available from 1 January to 3 March 2026 with a three-day advance order. Highlights include the generously layered Ya Ge Prosperity Pen Cai, Prosperity Yu Sheng in two sizes, roasted boneless suckling pig, dry-aged Irish duck, premium roast platters and handcrafted radish cake.
New festive additions include the Prosperity Lion Nian Gao, Duo Happiness Nian Gao with Gula Melaka and Sweet Potato, and a delicately balanced Red Bean Pudding. Curated takeaway reunion sets are designed for effortless hosting, while pre-orders enjoy a 15% saving ideal for early planners and corporate gifting.
Celebrating Togetherness
At Ya Ge, Chinese New Year is a celebration of connection and continuity, where meaningful moments unfold over thoughtfully prepared dishes. Whether hosting a family reunion or marking the season with refined festive fare, guests are invited to celebrate 2026 in a setting where tradition, elegance and prosperity come together in full bloom.
Reservations and Availability
Ya Ge’s Chinese New Year menus are available for dine-in from 1 January to 3 March 2026. Reservations are highly recommended due to limited seating and strong demand.
Takeaway sets and festive goodies can be ordered online with a three-day advance notice at https://eshop-yage.myshopify.com or directly at the restaurant. Guests enjoy a 15% discount on pre-orders.
For more information, please visit:
https://www.orchidhotel.com.sg/offers/yage-2026-chinese-new-year
