The Orchard Cafe’s Feast of Prosperity

by | Jan 20, 2026 | Uncategorized | 0 comments

Restaurant Review

Overall Rating: 4.3/5

The Orchard Cafe at Orchard Hotel Singapore presents a well-curated Chinese New Year buffet that successfully balances tradition with contemporary refinement. Running until March 3rd, this festive spread demonstrates careful attention to both authenticity and presentation, making it a compelling option for celebratory dining during the Lunar New Year season.

Value Proposition: Starting at $98++ per person for lunch, the buffet offers reasonable value considering the quality of ingredients, particularly the premium seafood selections and the thoughtfully executed dessert program.

Target Audience: Ideal for families seeking a comfortable reunion meal, couples wanting a special celebratory experience, or groups looking for variety without compromising on quality.

Ambience & Dining Experience

Setting & Atmosphere

The Orchard Cafe, located in the lobby level of Orchard Hotel on the iconic Orchard Road, provides a welcoming environment that strikes a balance between hotel sophistication and festive warmth. While specific ambience details aren’t elaborated in the source material, hotel buffet venues of this caliber typically feature:

  • Spacious Layout: Generous buffet stations allowing comfortable navigation even during peak hours
  • Lighting: Warm, inviting illumination that enhances the festive mood while showcasing food presentation
  • Decor: Likely adorned with Chinese New Year elements—red and gold accents, prosperity symbols, and seasonal florals
  • Noise Level: Moderate to lively, reflecting the celebratory nature of reunion dining
  • Seating: Well-spaced tables accommodating both intimate gatherings and larger family groups

Service & Flow

The buffet operates during lunch (12pm-2:30pm) and dinner (6pm-10pm) services. The presence of live carving stations and made-to-order elements like the Pasta on Parmesan Wheel suggests attentive service and showmanship that elevates the dining experience beyond self-service monotony.

Accessibility

Conveniently located just 10 minutes from Orchard MRT station (NS and TE lines), the venue is easily accessible for both locals and tourists exploring Singapore’s premier shopping district.

In-Depth Dish Analysis

Seafood on Ice Station

Snow Crab Legs (Dinner Service)

The inclusion of snow crab during dinner service represents a premium offering. Snow crab is prized for its sweet, delicate meat and lower sodium content compared to other crab varieties. The legs are typically pre-cracked for easier consumption, showcasing the restaurant’s attention to guest convenience.

Technique Insight: Proper presentation on ice is crucial—not merely for food safety, but to maintain the natural sweetness and firm texture of the shellfish. The seafood should be kept at 0-4°C to preserve freshness.

Boston Lobsters (Weekend Service)

Reserved for Friday through Sunday service, Boston lobsters (also known as Maine lobsters) are the ultimate luxury item. Their presence on weekend buffets indicates the restaurant’s commitment to premium weekend dining experiences.

Red Prawns, Half-Shell Scallops, Clams, Sea Whelk, Mussels

This comprehensive selection covers multiple texture profiles and flavor intensities, from the sweet succulence of scallops to the slightly chewy, oceanic character of sea whelk. The variety ensures guests can build a personalized seafood plate based on preference.

Steamed Oysters with Mentaiko Sauce

An interesting Japanese-influenced preparation that transforms raw oysters into a cooked delicacy. The mentaiko (spicy cod roe) adds umami depth and a gentle heat that complements the briny sweetness of oysters.

Cold Appetizers

Poached Red Prawn with Mango, Pomelo and Namjin Sauce

This dish exemplifies modern Asian fusion, balancing:

  • Protein: Tender poached prawns providing sweet oceanic flavor
  • Fruit Elements: Mango’s tropical sweetness and pomelo’s citrus brightness cut through richness
  • Sauce: Namjin (a sweet and salty Thai dipping sauce) ties everything together with fermented complexity

Culinary Technique: Poaching prawns requires precise temperature control (70-80°C) to achieve tender texture without rubberiness. The marriage of seafood and tropical fruits is classic Southeast Asian pairing, leveraging acid and sweetness to enhance umami.

Sichuan Chilled Chicken

A reference to the classic Sichuan cold chicken dish, this preparation typically involves:

  • Poached chicken served cold
  • Dressed in Sichuan peppercorn-chili oil
  • Characteristic má là (numbing-spicy) flavor profile
  • Often includes sesame paste, soy sauce, and aromatics

Marinated Jellyfish Salad with Liangfen

Technical Marvel: Jellyfish requires extensive preparation—cleaned, blanched, and soaked to remove saltiness while maintaining its signature crunch. Liangfen (mung bean jelly) adds a slippery, cooling textural contrast.

Flavor Profile: The “gently numbing sauce” suggests Sichuan peppercorn presence, creating layers of sensation rather than overwhelming heat. This dish demonstrates restraint and sophistication in spice application.

Soups

Crab Pumpkin Soup (4.5/5 estimated)

This standout dish represents cross-cultural culinary fusion at its finest.

Technique Breakdown:

  • Pumpkin is roasted or steamed, then pureed for natural sweetness and creamy body
  • Real crab meat is incorporated, not just crab extract
  • Light cream addition creates velvety mouthfeel without heaviness
  • Balanced seasoning allows both pumpkin’s earthiness and crab’s sweetness to shine

Why It Works: The natural sweetness of pumpkin mirrors and enhances crab’s inherent sweetness. The soup’s comfort factor makes it particularly appealing as a warm starter during festive dining.

Oriental Hot Dishes

Abalone Glutinous Rice (4.8/5)

Premium Ingredient Spotlight: Abalone is one of Chinese cuisine’s most treasured ingredients, symbolizing prosperity and abundance—perfect for CNY.

Traditional Preparation Method:

  1. Glutinous rice is soaked overnight to achieve proper texture
  2. Rice is typically steamed or cooked with rich stock (chicken or seafood)
  3. Dried abalone is rehydrated and braised for hours in master stock with ginger, scallions, and oyster sauce
  4. Diced Chinese sausage, mushrooms, and dried shrimp add savory complexity
  5. Everything is combined and steamed together, allowing flavors to meld

Texture Analysis: Glutinous rice provides sticky, chewy satisfaction while absorbing surrounding flavors. Abalone contributes a unique tender-chewy texture and subtle ocean essence that elevates the entire dish.

The reviewer’s comment about limited stomach space speaks to this dish’s richness and satisfaction factor.

Dumplings in Sour Hot Sauce (4/5)

This appears to be an interpretation of Sichuan-style 酸辣抄手 (suān là chāo shǒu) or red oil wontons.

Component Analysis:

Dumpling Construction:

  • Thin wheat-based wrappers allowing filling to shine
  • Likely filled with seasoned pork and aromatics
  • Boiled or steamed before saucing

Sauce Profile:

  • Sour element from Chinese black vinegar or rice vinegar
  • Heat from chili oil and possibly fresh chilies
  • Umami base from soy sauce
  • Aromatics including garlic, ginger, scallions
  • Possible Sichuan peppercorn for numbing sensation

Reviewer’s Insight: The note about preferring stronger heat to prevent dumpling skin from firming reveals sophisticated palate awareness. As dumplings cool, the wrappers can become slightly tough; assertive seasoning maintains appeal even as temperature drops.

Festive Carvings

Crispy Duck in Lotus Leaf (4/5)

Innovative Approach: This dish represents creative interpretation of traditional elements.

Traditional Context: Lotus leaf wrapping is classic Chinese technique, used in dishes like lo mai gai (glutinous rice in lotus leaf) to impart subtle floral aromatics during steaming.

Modern Execution:

  • Duck is prepared confit-style (slowly cooked in its own fat until tender)
  • Then given tempura treatment for crispy exterior
  • Lotus leaf serves as aromatic wrapper and presentation element

Technique Deep Dive:

Duck Confit Process:

  1. Duck legs are salted and cured overnight
  2. Submerged in duck fat and cooked at low temperature (90-95°C) for 2-3 hours
  3. Meat becomes fall-apart tender while remaining moist

Tempura Application:

  1. Confit duck is cooled and excess fat removed
  2. Light batter (typically flour, cornstarch, cold water, sometimes carbonated for extra crispness) is applied
  3. Deep-fried at 170-180°C until golden and crispy

Result: Textural contrast between shatteringly crisp exterior and succulent interior, elevated by lotus leaf’s subtle fragrance.

Whole Baked Salmon

Presentation Excellence: Serving a whole baked salmon is visually impressive and signals quality—guests can see the fish’s freshness and preparation.

Preparation Method:

  1. Whole salmon is scaled, gutted, and cleaned
  2. Seasoned simply (salt, pepper, herbs)
  3. Baked at moderate temperature (160-180°C) to cook evenly
  4. Served with complementary garnishes

Accompaniments Analysis:

  • Dill Cream: Classic pairing with salmon, the anise-like flavor of dill complements fish’s richness
  • Tomato Salsa: Acidity and freshness cut through salmon’s oiliness, providing bright contrast

Quick Disappearance: The reviewer’s note about the salmon vanishing quickly from the buffet line testifies to its popularity and likely indicates proper execution.

Slow-Roasted Australian Grain-Fed Black Angus Striploin

Premium Beef Selection: Black Angus is renowned for marbling, tenderness, and rich beef flavor. Grain-feeding enhances marbling and creates buttery texture.

Slow Roasting Technique:

  1. Large striploin roast is seasoned (typically salt, pepper, herbs)
  2. Seared on all sides to develop crust
  3. Roasted at low temperature (120-140°C) for extended period
  4. Rests before carving to allow juices to redistribute
  5. Carved to order at the station

Benefits: Slow roasting ensures edge-to-edge even cooking, maximum tenderness, and concentrated beef flavor.

Pasta on Parmesan Wheel

Theatrical Presentation: This is as much about showmanship as flavor.

Technique:

  1. A large wheel of aged Parmigiano-Reggiano is hollowed out
  2. Hot pasta (typically fettuccine or similar) is tossed inside the wheel
  3. Heat melts the cheese, which coats the pasta
  4. Often finished with butter, cream, or pasta water for sauce consistency
  5. Black pepper is traditionally added

Why the Pairing Works: The reviewer’s recommendation to combine this with the beef striploin is excellent advice. The rich, umami-laden cheese sauce complements the beef’s savory depth, while pasta provides textural variety and helps balance the meal’s richness.

Desserts

Mandarin Orange Cheese Mousse Cake

CNY Symbolism: Mandarin oranges represent luck and prosperity, making this dessert culturally appropriate for the occasion.

Construction Layers:

  1. Base: Likely digestive biscuit or almond crust
  2. Mousse: Cream cheese mousse lightened with whipped cream and gelatin
  3. Mandarin Element: Fresh mandarin segments, mandarin juice reduction, or mandarin curd
  4. Finish: Mirror glaze or whipped topping

Technical Excellence: Achieving “light and citrusy” character requires balancing the richness of cheese with the brightness of citrus—too much cream cheese becomes heavy, while too much citrus can curdle dairy.

Osmanthus Fish Jelly

Cultural Significance: Osmanthus (桂花) is a treasured Chinese ingredient, used in teas, wines, and desserts for its delicate floral fragrance.

Preparation Method:

  1. Fish gelatin (isinglass) or agar-agar creates the jelly base
  2. Osmanthus flowers are steeped to create fragrant liquid
  3. Light sweetener is added
  4. Mixture is set in molds until firm
  5. May include goji berries or other garnishes

Elegance Factor: This dessert represents refinement over richness, offering palate-cleansing qualities with its delicate floral notes and quivering texture.

Mochi Yam Roll

Textural Complexity: This dessert showcases multiple textural elements.

Component Breakdown:

  • Mochi Wrapper: Made from glutinous rice flour, providing chewy, elastic texture
  • Yam Filling: Typically Okinawan purple yam or taro, offering natural sweetness and creamy consistency
  • Possible Additional Elements: Red bean paste, whipped cream, or fruit

Balance Achievement: Successfully balancing the substantial chew of mochi with the smooth creaminess of yam filling requires precise ratios and execution.

Deep-Fried Nian Gao

CNY Essential: Nian gao (年糕, literally “year cake”) is symbolic—its name sounds like “higher year,” representing advancement and progress.

Traditional vs. Fried:

  • Traditional: Steamed sticky rice cake, subtly sweet
  • Fried preparation: Transforms texture completely

Frying Technique:

  1. Nian gao is sliced into pieces
  2. May be coated in egg wash
  3. Deep-fried until golden and crispy exterior forms
  4. Interior becomes molten and stretchy

Textural Marvel: The contrast between crispy shell and gooey, elastic interior creates an addictive textural experience.

Deep-Fried Red Bean Pancake

Crowd Favorite Status: This item’s popularity suggests excellent execution.

Likely Preparation:

  1. Red bean paste (sweetened azuki beans) is prepared or purchased
  2. Thin pancake batter (flour, eggs, milk) is made
  3. Paste is wrapped in pancake
  4. Deep-fried until golden and crispy
  5. May be dusted with sugar

Appeal Factor: The combination of crispy exterior, soft pancake layer, and sweet red bean filling hits multiple satisfaction points.

Hot Orh Nee with Ginkgo Nut

Teochew Classic: Orh nee (芋泥) is traditional Teochew yam paste dessert.

Authentic Preparation:

  1. Taro is steamed until very soft
  2. Mashed thoroughly while hot
  3. Cooked with sugar and lard (traditional) or oil
  4. Stirred constantly to achieve smooth, glossy consistency
  5. Served hot with ginkgo nuts

Reviewer’s Observation: “Pleasantly low in sweetness” aligns with sophisticated palates preferring subtle sweetness. The note about lacking depth compared to other desserts might suggest the need for more lard (for richness) or longer cooking time (for caramelization).

Pulut Hitam

Malaysian/Singaporean Staple: Black glutinous rice dessert soup.

Traditional Recipe:

  1. Black glutinous rice soaked overnight
  2. Cooked with pandan leaves for fragrance
  3. Sweetened with palm sugar or gula melaka
  4. Often served with coconut milk

Low Sweetness Approach: The restaurant’s restrained sugar application may aim for healthier option, though this can sacrifice some traditional richness.

Recipe Recreation: Abalone Glutinous Rice

Since this was the highest-rated dish (4.8/5), here’s a home-cook version:

Ingredients

For the Rice:

  • 2 cups glutinous rice, soaked overnight
  • 3 cups chicken stock
  • 2 Chinese sausages (lap cheong), diced
  • 4-5 dried shiitake mushrooms, rehydrated and diced
  • 2 tablespoons dried shrimp, soaked
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • White pepper to taste

For the Abalone:

  • 4-6 pieces canned or braised abalone, sliced
  • 1/4 cup abalone braising liquid (from can or homemade)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Few slices ginger

Garnish:

  • Sliced scallions
  • Cilantro (optional)
  • Fried shallots

Cooking Instructions

Step 1: Prepare Ingredients

  • Drain soaked glutinous rice thoroughly
  • Dice Chinese sausage into small cubes
  • Rehydrate mushrooms in warm water for 30 minutes, remove stems, dice caps
  • Soak dried shrimp in warm water for 15 minutes, drain
  • Mince shallots and garlic
  • Slice abalone (if using whole pieces)

Step 2: Sauté Aromatics and Add-ins

  1. Heat wok or large pan over medium-high heat
  2. Add 2 tablespoons oil
  3. Sauté minced shallots and garlic until fragrant (about 1 minute)
  4. Add Chinese sausage, cook for 2 minutes until fat renders
  5. Add dried shrimp and mushrooms, stir-fry for another 2 minutes
  6. Transfer to a plate and set aside

Step 3: Season the Rice

  1. In a large bowl, combine drained glutinous rice with:
    • Dark soy sauce (for color)
    • Light soy sauce (for saltiness)
    • Sesame oil
    • White pepper
  2. Mix well to coat rice evenly
  3. Add the sautéed mixture and combine thoroughly

Step 4: Steam the Rice (Method 1 – Traditional)

  1. Line a bamboo steamer with cheesecloth or cabbage leaves
  2. Spread rice mixture evenly
  3. Create a small well in the center (helps steam circulate)
  4. Steam over boiling water for 30-35 minutes
  5. Halfway through, sprinkle 1/2 cup chicken stock over rice
  6. Continue steaming until rice is glossy and fully cooked

Step 4 Alternative: Rice Cooker Method

  1. Place seasoned rice mixture in rice cooker
  2. Add 2.5 cups chicken stock
  3. Cook on glutinous rice setting (or regular setting)
  4. Let rest for 10 minutes after cooking
  5. Fluff gently

Step 5: Prepare Abalone

  1. In a small saucepan, combine:
    • Abalone braising liquid
    • Oyster sauce
    • Sugar
    • Ginger slices
  2. Bring to gentle simmer
  3. Add sliced abalone
  4. Heat through for 2-3 minutes (do not overcook or abalone becomes tough)
  5. Remove ginger slices

Step 6: Assembly

  1. Portion glutinous rice into individual serving bowls or one large dish
  2. Arrange abalone slices on top
  3. Drizzle with abalone sauce
  4. Garnish with:
    • Sliced scallions
    • Fresh cilantro (if using)
    • Crispy fried shallots for textural contrast

Step 7: Serve Serve immediately while hot. The rice should be sticky and aromatic, the abalone tender with a slight chew, and all components should be well-integrated in flavor.

Pro Tips for Success

Rice Texture:

  • Don’t skip the overnight soak—it’s crucial for proper glutinous rice texture
  • If using steamer method, the rice should look glossy and translucent when done
  • Adding stock midway prevents drying out

Abalone Handling:

  • If using canned abalone, it’s already cooked—just warm through
  • Fresh abalone requires extensive preparation (tenderizing, long braising)
  • Don’t overcook during final heating or it becomes rubbery

Flavor Enhancement:

  • Quality Chinese sausage makes a significant difference
  • Use homemade chicken stock if possible for richer flavor
  • A small amount of lard (1 tablespoon) can replace some oil for authentic taste

Make-Ahead Options:

  • Rice can be cooked ahead and resteamed
  • Abalone can be prepared in advance and reheated gently

Variations:

  • Add diced water chestnuts for crunch
  • Include dried scallops (conpoy) for extra umami
  • Stir in some XO sauce for spicy seafood complexity

Recipe Recreation: Crab Pumpkin Soup

Ingredients (Serves 6-8)

  • 1 medium Japanese/Kent pumpkin (about 800g), peeled and cubed
  • 200g fresh crab meat (or canned lump crab meat)
  • 4 cups chicken or seafood stock
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup dry white wine (optional)
  • Salt and white pepper to taste
  • Pinch of nutmeg
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (if needed for thickening)
  • Fresh chives or scallions for garnish
  • Drizzle of cream for presentation

Cooking Instructions

Step 1: Roast the Pumpkin (Preferred Method)

  1. Preheat oven to 200°C
  2. Toss pumpkin cubes with 1 tablespoon oil, salt, and pepper
  3. Spread on baking sheet
  4. Roast for 25-30 minutes until tender and edges are caramelized
  5. This deepens sweetness and adds complexity

Alternative: Steam Method

  • Steam pumpkin cubes for 15-20 minutes until very soft

Step 2: Build Flavor Base

  1. In large pot, melt butter over medium heat
  2. Add diced onion, cook until translucent (5 minutes)
  3. Add garlic and ginger, cook for 1 minute until fragrant
  4. If using wine, add now and let reduce by half

Step 3: Combine and Simmer

  1. Add roasted pumpkin to pot
  2. Pour in chicken/seafood stock
  3. Bring to gentle simmer
  4. Cook for 10 minutes to meld flavors
  5. Add pinch of nutmeg

Step 4: Blend Until Silky

  1. Use immersion blender directly in pot, or
  2. Transfer in batches to countertop blender
  3. Blend until completely smooth and creamy
  4. Strain through fine-mesh sieve for extra smoothness (optional)

Step 5: Finish the Soup

  1. Return soup to gentle heat
  2. Stir in heavy cream
  3. Season with salt and white pepper to taste
  4. If soup is too thin, add cornstarch slurry and simmer for 2 minutes
  5. Adjust consistency with additional stock or cream as needed

Step 6: Add Crab Meat

  1. Pick through crab meat to remove any shell fragments
  2. Gently fold crab into soup
  3. Heat through for 2-3 minutes (don’t overcook or crab becomes tough)
  4. Taste and adjust seasoning

Step 7: Serve

  1. Ladle into bowls
  2. Garnish with:
    • Small mound of extra crab meat in center
    • Drizzle of cream in decorative pattern
    • Chopped chives or scallions
    • Crack of black pepper (optional)

Pro Tips

Pumpkin Selection:

  • Japanese kabocha pumpkin is sweetest and creamiest
  • Kent or butternut squash work well as substitutes
  • Avoid watery pumpkin varieties

Crab Quality:

  • Fresh lump crab meat is worth the investment
  • If using canned, drain well and gently press out excess moisture
  • Blue swimmer crab or Dungeness crab work beautifully

Texture Perfection:

  • For restaurant-quality smoothness, strain after blending
  • Adjust cream ratio based on desired richness
  • Soup should coat the back of a spoon

Flavor Enhancements:

  • A splash of sherry adds depth
  • Seafood stock instead of chicken enhances ocean flavor
  • Touch of cayenne provides subtle warmth

Make-Ahead:

  • Soup base (without crab and cream) can be made 2 days ahead
  • Add cream and crab when reheating to serve

Final Thoughts

The Orchard Cafe’s Feast of Prosperity buffet demonstrates thoughtful curation where quality trumps quantity. The standout dishes—particularly the Abalone Glutinous Rice and Crab Pumpkin Soup—show technical skill and understanding of both traditional Chinese festive cuisine and contemporary international flavors.

Strengths:

  • Premium seafood selection with clear upgrade options (weekends, dinner service)
  • Exceptional dessert program that balances traditional and modern
  • Creative interpretations of classic dishes (Crispy Duck in Lotus Leaf)
  • Well-executed comfort food that doesn’t compromise on quality

Areas for Consideration:

  • Some hot desserts could benefit from deeper flavor development
  • Heat levels in some dishes might be conservative for spice enthusiasts

Recommendation: At $98++ per person for lunch, this buffet offers solid value for those seeking a comprehensive Chinese New Year dining experience without the formality of à la carte fine dining. The variety ensures multigenerational appeal, while standout dishes provide memorable moments worth the visit.

The reviewer’s genuine excitement about the desserts before even starting the meal speaks volumes about the visual appeal and anticipated quality—a testament to thoughtful presentation and menu design that captures the festive spirit of the Lunar New Year.