The best Chinese restaurants in Singapore

There are split moments where you’ll feel as if you’re dining in a teahouse within a Chinese garden. Named after a classic Chinese phrase, Yue Bai describes the colour of moonlight and it mirrors the moon in the graceful interiors of the modern Chinese restaurant. In the kitchen is chef and co-owner, Lee Hong Wei, and he presents refined Chinese heritage dishes that seamlessly weave in the nourishing benefits of traditional Chinese dietary therapy (shi liao). And the cooking? Let’s just say it is equally as tasty as it’s good for your body.

Summer Palace looks and dresses the part of a revered Michelin-starred restaurant. Its sophisticated setting enhances the refined dining experience, making it a treat for the senses. For over four decades, it has seamlessly blended the traditional flavours of Cantonese cuisine with modern sensibilities. Now under the masterful guidance of Executive Chef Liu Ching Hai, its seasonal menu features a la carte dishes and tasting sets, ensuring freshness at its best. Dig into rich double-boiled soups, fresh seafood, and fragrant stir-fried dishes cooked with the “dragon’s breath” in a Hong Kong-forged cast iron wok. Complement your meal with world-class wines, tea-inspired cocktails, and artisanal Chinese teas.

Tien Court, on the second floor of Copthorne King's Hotel Singapore, is a culinary gem for contemporary Teochew fare and handcrafted dim sum. The kitchen is helmed by Master Chef Lui Wing Keung, who has over 33 years of culinary experience and a number of accolades under his belt. Some of his signatures? The Puning chicken (from $26) that's marinated with a tasty fermented bean sauce, and the braised Silver Hill Irish Duck (from $48), a beautifully presented platter for the whole table to share. While dining here, soak in the elegant ambience too – they've been serving Teochew cuisine since 1989 and are recognised for their exceptional quality.

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Nested in the Holiday Inn Singapore Atrium, Xin Cuisine presents modern Cantonese delicacies in an exquisite setting that is worthy of both your loved ones and esteemed business associates. With menus expertly crafted by master chefs from Hong Kong, expect fine creations such as the baked sea perch with Japanese miso sauce ($20), seafood poached rice in superior stock ($16) and the well-kept secret of crispy roast pork with mustard dip ($18). The signature of the home-style roast duck with tea leaves (from $38) is a dish not to be missed – think amber-hued crispy crackling skin infused with aromatic tea smoke and juicy succulent meat.

Aside from the a la carte lunch options, the Cantonese restaurant also plates up extravagant afternoon dim sum fare featuring perennial favourites of steamed barbecued pork bun, salted egg yolk custard bun and shrimp dumpling with fish roe. And if you’re thinking of bringing your own bottle to impress your guests, you’d be glad to hear that corkage fees are waived.

The 51-year-old Shang Palace needs no further introduction. Its delicacies speak volumes, evoking a familiar warmth and sense of place to reminiscent memories many find comfort in. Now, the refreshed menu consists of acclaimed Hong Kong Chef Daniel Cheung's exquisite take on time-honoured classics with subdued traces of contemporary creativity. Of course, apart from Cheung’s new dishes, guests will still be able to enjoy the one-Michelin-starred restaurant’s renowned – and tightly guarded – nostalgic dishes that had been enjoyed across generations in the resplendent space.

Food here is worth the journey. Acclaimed executive chef Alan Chan flexes his 30 years of culinary experience and explores Haute Cantonese cuisine by adding his own unique flair to time-honoured recipes. His food reflects a deep appreciation for his roots in Cantonese cuisine. The best part? It could all be summed up in a stunning six-course signature menu ($188). The atmosphere is equally as stunning.  Designed by renowned architect André Fu, luxuriate in the comforts of ornate chairs, elegant wallpaper, and exquisite trinkets steeped in elegant contemporary charm. Don't sleep on the double-boiled soups, they are chef Alan's forte.

You already know Chinese restaurants are a dime a dozen in Singapore but we've yet to come across one like Yellow Pot. Dishing out traditional favourites with a modern twist that are genuinely prepared with a healthier approach, sink your teeth into the signature roast duck ($38) with shatteringly crisp skin and a silky braised sweet and sour eggplant ($18). Each and every one of your five senses will be piqued as you dine in the luxed-up interiors curated by the deft hands of acclaimed British designer Anouska Hempel, rounding up the gastronomical journey at Yellow Pot.

Min Jiang has long been a household name. The beloved establishment has been serving up refined Cantonese and Sichuan cuisine since 1982; it's quality unfailing over the years. But now, after 38 years, it’s finally time for some change. It begins with the aged interior. After undergoing refurbishments, the new Min Jiang boasts a sleeker, brighter environment. The food has similarly been updated to celebrate the restaurant’s new chapter. Sample newly created dim sum, which includes the steamed pumpkin ball ($6.20 for three) and homemade squid tofu with XO sauce ($7.80 for three), or try the latest offerings of deep-fried stuffed dough sticks with shredded abalone and enoki mushroom ($36) and roasted chicken skin with prawn paste in sesame pockets ($36). In keeping with traditions, Min Jiang continues to offer the dim sum pushcart service during lunchtimes – a rare sight in Chinese eateries these days. 

At Wan Hao Chinese Restaurant, you’ll be tucking into both traditional Cantonese classics and modern Chinese interpretations. Helmed by Executive Chef Brian Wong, there are several culinary masterpieces. A clear star of the show is the Spanish suckling pig wrapped with wok-fried glutinous rice and Chinese sausage ($508). Another must-try is the Irish Peking duck served with thin Chinese crepes (from $65), making for a truly delectable bite with its light, crisp skin. Continue savouring exquisite Cantonese fare by ordering the double-boiled boneless quail broth ($98) for each – it comes filled generously with bird’s nest.

Helmed by chef Cheung Siu Kong, Summer Pavilion is a one-Michelin-starred Chinese restaurant. The Cantonese joint offers lunch and dinner sets (from $108), which feature dishes made with lavish ingredients of pan-fried sea perch, poached rice with lobster, double-boiled chicken soup with sea whelk, and more. 

Singaporean chef Jereme Leung might have left our shores some 16 years ago, but he has set up multiple successful restaurants and even appeared as a judge in MasterChef China. Now, he’s back on home grounds with a Chinese restaurant at the Raffles Hotel. Art and excellence come through in the space – and the food. A thousand individually strung floral strands greet you as you enter. Each dish that’s served is just as elegant, from the Hundred-ring cucumber and poached sea whelk ($30) to the Golden roasted duck ($56/$108) dusted in gold powder and served with rainbow pancakes.

Taste the flavours of Southwestern China at the largest Yunnan food and beverage chain in the world. Yun Nans has over 150 outlets in China and is making Singapore, and Jewel Changi Airport, its first international outpost. The restaurant brings most of its ingredients in fresh from the province to make its signature dishes like the Steamed Pot Chicken Soup ($23.90), which uses steam and condensation to create a heady chicken broth best eaten with a plate of cold rice noodles, chicken, vegetables and egg tossed in a vinegary sauce. If you're up for a spicy challenge, get the beef stew in copper pot ($24.90), an intense beef broth filled with beef shin, tendon and offal peppered with a generous amount of chilli.    

Most might know Si Chuan Dou Hua Restaurant at UOB Plaza, where spicy Sichuan dishes are served alongside panoramic views of the city. But away from the hustle of the CBD lies another of its outlet, hidden from plain sight on the third level of PARKROYAL on Kitchener Road. And its latest makeover provides new reasons to seek out the restaurant. Beyond its signature mainstays of diced chicken with dried chilli (from $22) and twice-cooked pork slices (from $22), there are new creations on the menu worth trying, too. A must-order: the Exotic Garden With Black Truffle In Osmanthus Sauce (from $98).

Old-school Chinese restaurant Kia Hiang at International Plaza has been a long-time favourite among those working in Tanjong Pagar. Its sister restaurant, Myo Restobar is looking to make a similar impression at Oxley Tower downtown. Serving dim sum and other home-style Cantonese dishes, Myo does comfort food right. Don't miss the signature Kia Hiang Claypot Spring Chicken ($20) that's made using a recipe that's been passed on for generation. The chicken is wrapped in a layer of Chinese cabbage and stewed for hours in a herbal gravy resulting in meat that simply falls off the bone, best eaten with a plain bowl of rice.  

Located at the top of National Gallery, Yan serves up comforting Cantonese cuisine by head chef Ng Sen Tio. His love for seafood is evident in the menu – must-tries include the fried minced duck meat and cuttlefish paste in egg pancake ($14), a rare heritage dish that can hardly be found anywhere else. And as you move on to the mains, the seafood takes centre stage – or pot. Lobster and clams are used to flavour the porridge ($18/100g) in this signature dish that’s equal parts nourishing and decadent.

Housed in The NCO Club, Madame Fan is a sexy Chinese restaurant by Alan Yau, the restaurateur behind the Wagamama brand in the UK. The menu features progressive dishes including its five house specialities: double boiled four treasure soup, drunken crab rice noodle, steamed soon hock, hand-cut Taiwan noodles and lobster wonton noodles. Also popular is its boozy cocktail dim sum brunch. 

Dining at Mott 32 is a sexy, luxurious affair. The experience kicks off even before you step into the space – just its name alone inspires confidence. After all, the restaurant has outposts in Hong Kong, Las Vegas, Seoul, and Vancouver, and is renowned for its progressive Chinese cuisine. The usual Chinese staples are executed with premium ingredients, Mott 32's modus operandi. Signatures include parcels of plump siew mai ($9 for two) stuffed with Iberico pork and soft-boiled quail egg, and a Singapore-exclusive sugar-coated Peking duck bun ($10 for three). But the bird shines best in Mott 32’s iconic applewood roasted duck ($108). Preparing it is a laborious process: it's cured and marinated for over 48 hours before it's placed in the oven for an hour to earn its glistening brown skin.

Since it opened in 1988 this fine-dining restaurant's focus on Cantonese dishes has garnered acclaim, with its dim sum deserving special mention. The contemporary restaurant is designed with the welcoming nature of a Chinese courtyard in mind, with the circular dining room providing a glimpse of the lush greenery beyond its windows. Come during lunch for a spread of bolo bao, chee cheong fun, fried carrot cake, har gao and more. Dinner is a more extravagant affair with dishes like Sri Lankan mud crabs steamed with egg whites, lobster mee sua and Peking duck.

With humble roots as a coffee shop along Kitchener Road, Putien has come a long way. Specialising in cuisine from the Fujian province of China, the restaurant regularly imports ingredients native from its namesake city, Putian. Try the fried Heng Hwa bee hoon that’s made with sun-dried bee hoon or, when they’re in season, the Duo Tou clams from the Hanjiang district. Despite having ten outlets in Singapore, the quality of the food served at Putien is always consistent, making it a safe bet even for the pickiest of palates.

Western dishes get a Sichuan twist at Birds of a Feather. Inspired by the laid-back teahouses of Chengdu, the café tastefully makes use of lush greenery and eclectic design pieces to create a space you won't mind unwinding at from morning 'til late. The lunch menu features lighter bites such as the roasted chicken and avocado salad with Sichuan pepper ($18-$20) and Oriental Bolognaise ($20). Despite its names, the dishes aren't too spicy and the subtle kick added is easily manageable, even if you have a low spice tolerance. 

This three-in-one concept pays tribute to three distinctive Chinese cuisines: Cantonese, Huaiyang and Sichuan. Get your dim sum and congee fix at the MRKT or have a longer meal at the DINING portion of the restaurant. On the menu are new creations such as the Sichuan chicken ($22) and Eight Treasures Tofu Pudding ($18) as well as signatures from its sister restaurant, Shang Palace at the Shangri-La Hotel. This includes the indulgent deep-fried whole boneless chicken filled with fried glutinous rice ($78) that's great for sharing.

Jiang-Nan Chun evokes the artisanal culture and rustic livelihood of the Jiang Nan region’s river villages through its decor and authentic Cantonese cuisine. Its Peking duck ($98) undergoes special preparation methods for 14 hours before it's roasted in the mesquite wood-fired oven. Popular mains include the deep-fried sea perch with salted egg yolk ($24), soon hock with pork belly ($85), and king prawns with glass noodles ($32).

Jade is probably the prettiest place in the city for dim sum and other Cantonese delicacies. Take in picturesque views from Jade’s floor-to-ceiling windows, or be entranced by its recently refurbished interiors featuring pastel jade hues and specially commissioned wallpaper printed with birds that are native to Singapore. An à la carte dim sum menu is available during weekday lunch. Expect staples such as siew mai with abalone and shrimp dumplings, as well as unique creations like deep-fried taro paste wrapped in truffle and mushroom.

Imperial Treasure opened its first outlet in 2004 at Ngee Ann City. Doesn’t seem that long ago, eh? Especially when you realise the brand now has 30 restaurants across Singapore and Shanghai, with plans to expand to South Korea, Paris and London. The new Imperial Treasure Fine Teochew Cuisine in ION Orchard is a more refined version of the original, with a spacious main dining hall and six lavish private rooms. Signature dishes include diced abalone and chicken wrapped in egg white ($25), chilled flower crab ($20/100g) and a platter of sliced duck meat, duck tongue, cuttlefish and beef tripe ($34-$68).

Be transported back in time when you step into Plum Village, a small Hakka restaurant that’s been around for more than 30 years. Chinese lanterns hang from the walls and you’ll even find a modest library at the back. The food hasn’t changed since the restaurant opened, you’ll find classic Hakka dishes like fried yam balls ($9-$18) and stuffed beancurd ($6-$15). But the star dish here is definitely the salted vegetable with pork ($13.80-$27.60) that's been stewed for hours until it is perfectly tender. 

Its atas digs at Sentosa Cove provide gorgeous views, but Blue Lotus’ true claim to fame is its traditional Chinese dishes served with modern accents. Start with the moreish lemongrass prawn stick dressed in a spicy citrus sauce ($18) before getting your hands dirty with the chilli pomelo crab ($9/100g) – the fruit pulp adds a sweet-sourness you won’t find in typical versions of the dish. The Sichuan-style parwns ($38) is yet another spin on the classic. 

The restaurant is musty and the decor looks like it hasn’t changed in three decades, but that hasn’t stopped hordes of regulars from filling the tables every night. While it might not look it, Beng Hiang only moved to its new premises in Jurong East in 2015 after spending years at a shophouse along Amoy Street. It’s one of only about two or three surviving Hokkien restaurants in town – and, as you’d expect, the food’s authentic, from the braised pig’s trotters with yam ($38) to fried mee sua ($8-$18) tossed with both fresh and dried prawns. Also not to be missed is the oyster omelette ($12-$28): it’s lighter compared to the ones you’ll find at the hawker centre.

Be warned: dine at Si Wei Mao Cai only if you can take the heat. The dishes here are not kidding when it comes to spice – they’ll leave you dripping in sweat and with a numb tongue. The most fiery of the lot is the Si Wei Langzi catfish ($29) that’s served swimming in chilli oil and Sichuan peppercorns. For something milder, order the duck stewed with potatoes ($26) that have been braised in a slightly spicy brown sauce. If you’re feeling especially brave, try the si wei chilli frog ($26), or frog’s legs stir-fried with both fresh and dried chillies for an intense kick.

Even though it might not dish out the best dumplings in town, Redstar is absolutely worth it. It’s one of the few dim sum spots in town with the authentic pushcart experience and, to match, decor plucked straight out of the ’60s.  Aunties will flock to your table, hawking baskets filled with liu sha bao ($4.70) and xiao long bao ($4.50), then stamping your card to track your orders. And ordering way too much is part of the experience here, so check your self-control at the door. Other reliable favourites include char siew sou ($4.50) and oversized har gao ($4.50) stuffed with whole shrimp.