NEW CHAPTERS, FAMILIAR NAMES

From a reimagined Cantonese institution to a deeply personal tempura omakase, these restaurants present new menus that are rooted in memory, craft, and evolution.

- ANTON D. JAVIER

CHERRY GARDEN BY CHEF FEI

One of Singapore’s most storied Cantonese restaurants enters a bold new chapter with the unveiling of Cherry Garden by Chef Fei. The reimagined identity signals more than just a name change — it marks a reinvention of the Mandarin Oriental, Singapore institution under the culinary vision of Michelin-starred Chef Fei, known for his mastery of both Cantonese and Teochew cuisine. While the restaurant retains its tranquil, courtyard-inspired interiors, the experience has been elevated with a refreshed menu that embraces heritage and refinement.

Chef Fei’s philosophy is rooted in seasonality, purity of ingredients, and fine-tuned balance, which is evident in standout creations like the Lobster with Basil and Pickled Mustard Greens, a bright and savoury dish that nods to his Chaoshan roots. The Boneless Crucian Carp Congee impresses with technical precision, while the sautéed diced Wagyu beef with Sichuan peppercorn delivers an East-meets-West flourish. Paired with handcrafted dim sum and a thoughtfully designed space with private rooms and main dining room options, the restaurant offers an elegant reinterpretation of Chinese fine dining in the heart of Marina Bay.