Nestled within the elegant setting of Orchid Hotel, Ya Ge rolls out its festive menu, ready to usher in the Year of the Snake.  These menus are available from 13 January 2025 to 12 February 2025.  There were quite a few standouts from their festive menu and we share our favourites with you.

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All of their festive menu will feature the Crispy Golden Eel and Yellowtail Yu Sheng.  The vibrant assortment includes savoury yellowtail, crispy eel skin and finely shredded vegetables that are meticulously crafted in the shape of a snake.  It is also topped with koi fish-shaped mango puddings and thin sheets of edible gold leaves. 
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The double-boiled superior soup with whole chicken and shark’s fin stuffed in pig’s maw deserves a thumbs up.  Ya Ge’s signature dish features pig’s maw stuffed with chicken and premium shark’s fin, then simmered to perfection in a rich, aromatic broth infused with the essence of old hen, chicken feet, chicken bones and a touch of white pepper.  It is extremely comforting and those who can handle the heat from the pepper will surely enjoy this dish. 
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Another dish I did not expect to like but ended up enjoying is the braised 5-head abalone with pork trotter and white shiitake mushroom.  The pork trotter is slow-braised over a few hours in a rich and aromatic sauce infused with an intricate blend of herbs and spices. 
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The pork trotter is very tender and the other ingredients absorb the braised sauce well.
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My favourite dish of the night was the Stir-Fried Australian Lobster dish.  The succulent lobster is sautéed and combined with white asparagus in a creamy Hokkaido milk and egg white sauce, enriched with truffle oil.  It was genius to add some roasted pine nuts because the texture and fragrance was just *chef’s kiss*. 
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This was so delicious, we slurped up every bit and almost wanted to ask for seconds!
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The Smoked Herb-Infused Irish Pipa Duck was dry-aged for 168 hours and marinated for more than a day in a blend of Western and Chinese spices before being roasted and smoked. 
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The claypot chicken rice with chinese sausage and grilled eel was delightful.  The combination of savoury chicken, rich Chinese sausage and sweet smoky eel creates a harmonious blend of flavours that are complemented by the crispy rice crust. 
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Look at this!  It is making a carb lover like me hungry again. 
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The dessert was probably the weakest link after all the excellent savoury dishes.  Chilled plum jelly with fresh berries is served alongside yoghurt raspberry pudding.  The sour notes from the dessert helps to cut through the richness of the other food but we thought that the dessert was a bit of a letdown.  
Apart from that, the meal at Ya Ge was superb and I will readily recommend it to family and friends who want hearty and delicious Chinese food.  Takeaway sets and goodies can be made 3 days in advance on their website, or at the restaurant; and there is a 15% discount on pre-orders made between 1 and 31 January 2025.  

Budget: $100 to $200 per person

    • Ya Ge

    • Phone
      +65 8031 6831
    • Address
      1 Tras Link, Level 3 Orchid Hotel Singapore, Singapore 078867
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