Traditional Chinese dialect 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.

Nestled within the storied Fullerton Hotel Singapore, a beautifully preserved National Monument, Jade Restaurant is as captivating as its gemstone namesake. The restaurant wraps you in luxury with its jade-inspired interiors, bespoke wallpaper, and overhead lanterns that glow like jewels. Helmed by Chinese executive chef Leong Chee Yeng, it redefines Chinese cuisine with dishes that are both rooted in tradition and bursting with creativity. The Weekend Yum Cha (from $68) is a table-spread dream with must-tries like the fragrant bak kut teh xiao long bao, the crispy roasted Peking duck with caramelised orange peel, and the umami-rich simmered egg noodles with lobster and Jade’s XO Sauce. For a sweet finale, the silky hot almond cream with snow lotus seed is pure bliss.

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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.