I had the chance to try WHITE Restaurant’s Chinese New Year menu, and it felt like the kind of meal that is meant to be shared with loved ones, over familiar dishes.

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We started with the Golden Horse Abundance Bakkwa Yusheng with abalone. The familiar lo hei ritual was lifted by the addition of Bee Cheng Hiang bakkwa, which brought a gentle smoky sweetness that worked surprisingly well with the crisp vegetables. The whole abalone on top made it feel festive without tipping into excess. It was balanced, savoury-sweet, and easy to keep eating even after the tossing frenzy settled.
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The Golden Crabmeat Fish Maw Soup followed, warm and comforting. It was thick without being heavy, with clear crab sweetness and soft pieces of fish maw that made it feel indulgent in a quiet way. This was the kind of soup you slow down for, especially nice at the start of a long meal.
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The VSOP Drunken Herbal Prawns were fragrant as soon as they hit the table. The herbal notes were present but not overpowering, and the prawns were plump and fresh. I liked that the alcohol aroma did not overwhelm the natural sweetness of the seafood, making it approachable even for those who usually avoid drunken dishes.
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One of the heartier plates was the Sea Cucumber Braised Duck. The duck was tender and deeply flavoured, soaking up the rich sauce, while the sea cucumber added texture rather than taste. It felt like a classic celebratory dish that would appeal to older family members but still hold its own for younger diners.
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The White Beehoon with sea asparagus clams was a welcome pause from the richer dishes. Light, clean and gently savoury, it tied everything together and was dangerously easy to keep scooping onto your plate.
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We also had the Fatt Choy Lettuce with abalone and mushroom, which was simple and comforting. The crunch of lettuce and earthy mushrooms made this feel like a necessary counterpoint to the heavier meats, and it carried all the symbolic meaning you expect from a New Year dish.
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The Deep Fried Grouper arrived whole, golden and crisp. Breaking into it revealed moist, sweet flesh that contrasted nicely with the crunchy exterior. It felt celebratory in the most traditional sense, especially when shared communally.
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To end, the Yam Paste with ginkgo nuts and pumpkin was smooth and gently sweet. It was not overly rich, which made it a pleasant and calming way to wrap up the meal.
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Bee Cheng Hiang’s collaboration with WHITE also serves up Fortune Mongolian Pork Ribs with Pork Floss. The ribs were tender and well coated in a savoury Mongolian glaze that leaned more aromatic than sweet, with a satisfying depth of umami. The pork floss on top added a soft, fluffy contrast and extra savouriness.
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I personally prefer the Pork Floss Salted Egg Crispy Shimeji, which was a fun, moreish side that disappeared quickly. Each mushroom was crisp on the outside, with the salted egg yolk bringing richness without becoming cloying. Finished with pork floss, it hit that familiar Chinese New Year flavour profile that is comforting and addictive, perfect for sharing and nibbling between bites of heavier dishes.

Overall, WHITE’s Chinese New Year menu leans into tradition with thoughtful updates rather than dramatic reinvention. The collaboration elements add interest, but the food still feels grounded and familiar.

  • WHITE Restaurant

  • Phone
    +65 8012 2678
  • Address
    Suntec City; 3 Temasek Boulevard, #B1-131, Suntec City,Singapore 038983
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