Where To Find The Best Chinese Restaurants In Singapore

Trying to define Chinese food is like trying to summarise an entire civilisation, where things are complex, diverse and deeply regional on a plate. From the delicate dim sum of Cantonese kitchens to bold, spicy Sichuan stir-fries, from the comforting broths of Fujian street stalls to homestyle Teochew and Hainanese dishes with roots right here in Singapore, Chinese cuisine is a vast, living archive of culture, migration, and adaptation.

In Singapore, where the Chinese, Malay, Indian and Western communities have long shaped the island’s culinary identity, the spectrum of Chinese food is vast. Whether you're chasing wok hei perfection in a zi char joint, craving a banquet fit for your in-laws, or sipping fine tea in a gilded dining room, here are some of the best Chinese restaurants in Singapore we've tried.

Maggie’s

1 Keong Saik Road, #01-04

Image credit: Maggie's | Supplied

To mark its first anniversary, Maggie’s has unveiled a refreshed menu that doubles down on the restaurant’s playful “Almost Chinese” philosophy. Rather than chasing authenticity, Maggie’s continues to reinterpret Chinese flavours through a more irreverent lens, blending regional influences, diaspora-inspired ideas, and unexpected combinations into dishes that prioritise bold flavours above all else. 

Returning favourites such as Maggie’s Prawn Toast and Dirty Rice have been refined, while a new line-up of starters include Golden (Bitter) Gourd Rings and a rich Wagyu Cheek Marmalade. One of the best elevations is Maggie’s Chinese-inspired pasta programme, where Italian formats meet distinctly Chinese flavours. Think Maggie’s Hae Mee which channels the spirit of prawn mee, and the Mapo Conchiglie, which pairs shell pasta with a Sichuan pork ragù and stracciatella. Larger plates continue the restaurant’s maximalist approach with dishes like the Roasted Xinjiang Lamb Ribs, while desserts come in the form of a decadent Sticky Date Pudding finished with a crème fraîche and a soy-infused butterscotch. 

The anniversary celebrations also extend to the bar with the second edition launch of The Aunties Have Lived, Maggie’s famous cocktail programme that reimagines the classics through a distinctly Chinese lens. Highlights include the Luscious Lucy, a longan and red date twist on the Negroni, and Haughty Harriet, a Cosmopolitan-inspired cocktail brightened with hawthorn. Together, the drinks capture the same personality-driven spirit that has helped make Maggie’s one of Singapore’s most distinctive dining destinations.

Shang Palace

Shangri-La Singapore, 22 Orange Grove Road, Singapore 258350

Image credit: Shang Palace | Supplied

If there’s one restaurant that has truly earned the ‘grandmaster’ status in Singapore’s Chinese dining scene, it’s Shang Palace, a Cantonese institution that has outlasted trends, fads, and more dim sum waves than we can count. And now, after more than fifty years of defining how refined Cantonese cuisine should look, taste, and feel, the icon is rolling out a refreshed menu on 24 November 2025, and it’s not playing coy. This renewal is all about elevating heritage without losing the soul of what makes Cantonese cooking so irresistible: clarity of flavour, disciplined technique, and that poetic sense of balance the cuisine does best.

Guided by Executive Chef Daniel Cheung’s creative vision, the revamp leans into storytelling that shows up on the plate. Expect new tableware, polished presentation styles, and a few tableside moments that nudge the experience from “lovely meal” into “sit up, something’s happening.” The new à la carte signatures are Cantonese craft dialled up for a modern palate: think Braised Boneless Duck plated with Eight Treasures (chicken, prawns, cuttlefish, pork liver, fish maw, sea cucumber, bamboo shoots, and mushrooms), Baked Iberico Pork Rib glazed with Osmanthus Honey and Black Pepper Sauce, and Deep-fried Crab Claw stuffed with shrimp paste and encased in almond before deep-frying. There’s also the supremely comforting Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth, heart and stomach-warming. These additions expand the existing canon of nostalgic favourites and Cantonese classics, bringing the cuisine’s depth, heritage and finesse into sharper focus. 

Man Fu Yuan

80 Middle Road, Level 2, Frasers House, a Luxury Collection Hotel

Image credit: Man Fu Yuan | Supplied

Located inside Frasers House, a Luxury Collection Hotel, Man Fu Yuan is a stalwart in the Chinese fine dining scene in Singapore, serving culinary presentations that showcase an artful balance of spices and flavours.

It has since unveiled a refreshed menu that continues to champion traditional Cantonese cooking, while also incorporating influences from other regional Chinese cuisines. Led by Executive Chinese Chef Aaron Tan, the new line-up focuses on refined techniques and ingredient-driven dishes, with highlights including the Eight Treasures Hulu Gourd Duck and the 168-Hour Cured Fresh Mantis Prawns with fragrant wine. 

Other standout dishes include the Steamed Yellow Croaker with minced Iberico pork—which combines Northern Chinese influences with classic Cantonese steaming techniques—and the labour-intensive Braised Pomelo Skin with preserved spicy soybean and dried shrimp roe, a heritage Cantonese dish rarely seen in Singapore. These additions expand on the precision and craftsmanship that have long defined this highly acclaimed restaurant. Think of it as the perfect banquet to splurge on.

Hua Ting

442 Orchard Road, Level 2, Orchard Hotel Singapore

Image credit: Man Fu Yuan | Supplied

Having won multiple awards for its timeless signatures, roast delights, and home-crafted dim sum, Hua Ting at Orchard Hotel Singapore is known for its authentic Cantonese cuisine.

Led by Hong Kong Masterchef Chung Lap Fai, you can expect dishes like their signature roasted London duck, poached dragon tiger grouper fillet with salted mustard green, wok-fried Kurobuta pork with asparagus and XO sauce and wok-fried rice with wagyu beef.

The restaurant is comfortable and classically decorated and offers additional private rooms for exclusive dining, from intimate spaces that seat a group of four, to the luxurious 20-seater Chairman's Room with its own dedicated entrance.

Dong Fang Mei Shi

195 New Bridge Road

Image credit: Dong Fang Mei Shi | Facebook

A stone’s throw away from the Chinatown MRT, Dong Fang Mei Shi is known for its Northeastern Chinese cuisine and is always packed during peak times. We recommend getting there early unless you’re prepared to line up.

There is no fuss and frills with regards to the decor, the focus remains on the flavour of the food. While pan-fried meat is the calling card, you'll also find all your old Chinese favourites here.

We recommend their juicy pork dumplings and sauteed dried chicken with chilli and pepper Chongqing style. The chicken cubes are deep-fried to perfection and covered with mouth-watering mala spices.

Golden Peony

2 Temasek Boulevard, Conrad Centennial Singapore

Image credit: Golden Peony | Instagram

The cuisine at Golden Peony is centred around a cherished heritage of carefully sourced ingredients, intricate techniques, and a striking balance of taste, texture, and presentation which is all done under the hands of Chinese Executive Chef Ku Keung.

With dishes that pay homage to the chefs Hong Kong heritage, you can expect to be treated to a host of Cantonese culinary treasures, but our favourites include the roasted Peking duck with homemade pancakes, bean curd skin, cucumber and spring onion, sweet and sour pork with fresh mango, bell pepper and onion, and the chilled mango pudding for dessert.

JB Ah Meng

534 Geylang Road

Image credit: JB Ah Meng | Facebook

Frequently visited by some of Singapore’s top chefs (and some of the most famous chefs in the world), JB Ah Meng is a Bib Gourmand awardee famous for its white pepper crab.

Owner Wang Feng stir-fries Sarawak white pepper, ginger and spring onions with meaty Sri Lankan crabs to create a dish so good that the late Anthony Bourdain wanted to include it in one of his New York restaurants. Wang ultimately refused Bourdain’s invitation as he wanted to focus on his little restaurant in Geylang and serve the locals.

If crab isn’t your thing, the JB san lou mee hoon is another one of the restaurant's signature dishes. Vermicelli noodles are stir-fried with squid and prawns until it resembles a pancake. The outside is deliciously crispy while the inside stays nice and moist.

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Zi Yean

56 Lengkok Bahru, #01-443

Zi Yean as the kind of place you go when you're looking for some old-school, budget Chinese delight. Occupying the entire ground floor of a HDB block in Lengkok Bahru, the restaurant is divided into two parts: an open area dedicated to zi char (home-cooked fare) and an air-conditioned area (always a plus in our books) for more upmarket stuff like bird’s nest and abalone.

Helmed by Chef Fok Wing Tin who made his name in the 1990s at Empress Room and later Xin Cuisine Chinese restaurant at the Holiday Inn Atrium hotel, Zi Yean is a cheap and cheerful spot that offers all the usual dim sum goodness from pan-fried dumplings to steamed egg yolk buns and honey BBQ pork. It's not tech-savvy, so you're not going to find curated images and information about the restaurant online, but trust us when we say old is gold. 

Mr Hainan

#02-153/154, VivoCity, 1 HarbourFront Walk, Singapore 098585

Image credit: Mr Hainan | Supplied

If you’re the sort who only thinks “chicken rice” when someone says Hainanese, Mr Hainan is here to school you. Tucked into VivoCity, this newcomer is all about the island’s real-deal flavours straight out of Hainan, China. Think delicate small sea fish, fragrant black bean–steamed fillets, and lip-tingling yellow pepper and assam fish that balance spice with sour.

Seafood is the star, but the poultry deserves a slow clap too: the famous Hainan Wenchang Chicken (firm, flavourful, and raised the OG way with a natural diet) and the Jiaji Duck, braised with pineapple, are two of the island’s most prized dishes.

Rounding things out are heritage plates you won’t find on every corner, like a 500-year-old aged vinegar seafood soup, Wuzhishan pork ribs made from native mountain pigs, and the Hainan Fortune Pot for feasting vibes. 

Wan Hao Chinese Restaurant

Singapore Marriott Tang Plaza Hotel, 320 Orchard Road

Image credit: Singapore Marriott Tang Plaza Hotel | Supplied

Seafood lovers, your Cantonese feast just arrived. Dive into lobster and Sri Lankan crab delights at Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel. The restaurant is serving up a seasonal showcase of the ocean’s finest, from sweet, tender Western Australian rock lobster to flavour-packed Sri Lankan crab, all prepared with the precision and artistry that has made the restaurant an Orchard Road staple. Dim sum lovers can indulge in highlights like Crispy Crab Meat Puff with Glass Noodle and Chinese Parsley, Minced Lobster Dumpling with Gold Leaf, and Lobster Siew Mai with Crab Roe and Minced Pork, each bite a perfect balance of texture and taste.

The à la carte menu takes things even further. Try Baked Crab in Foie Gras and White Pepper Sauce, where succulent crab meets a velvety, subtly spiced sauce, or the Wok-Fried Lobster with Onion in Green Peppercorn Sauce for a sweet, aromatic punch. The Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp offers a luxurious twist on a Cantonese classic, while other premium creations like Sautéed Minced Lobster Meat with Shrimp Roe and Egg White or Stewed Lobster with Thai Basil and Cuttlefish in Claypot showcase the chefs’ mastery over rich, layered flavours.

Available for lunch between 1 October to 31 December 2025, this is a crustacean lover’s dream. 

Jin Ting Wan

Marina Bay Sands, 10 Bayfront Avenue

Image credit: Marina Bay Sands | Supplied

Marina Bay Sands has added another stunner to its dining portfolio with Jin Ting Wan, a Cantonese restaurant helmed by Guangxi-born Executive Chef Albert Li. The menu weaves familiar Hong Kong-style canon with influences from Shunde, Teochew, and Hakka kitchens, plus the occasional Szechuan spark. Expect signatures like the Roasted Pipa Duck with Black Pepper, presented on a custom pipa-shaped plate, or the Angus Short Rib with Preserved Vegetables, wrapped in straw leaves and steeped in a traditional “nine-steam, nine-sun” technique for added depth.

Dim sum fans won’t be left out either, lunch brings artisanal creations like the Radish Puff with Chinese Ham, shaped like a chic handbag, or the vivid Steamed Crispy Red Rice Roll with Shrimp and Pork. For something indulgent, try the Simmered Homemade Beancurd Skin with Baby Spinach in fish broth made from Heilongjiang soybeans, or the tableside-poached Hokkaido Geoduck in a rich, umami seafood broth. Sweet endings come in the form of Baked Taro Tart with Bird’s Nest, layered with ginkgo nut for extra richness.

The restaurant’s beverage programme is another standout. Head Tea Master Jacky Zhao Gang has curated over 80 rare teas—including aged Pu’er from Yunnan and the exclusive Fu Yu Jin Ting blend—while Sommelier Joe Yang’s list of 100 labels champions rising Chinese winemakers. The setting itself matches the ambition: sweeping views, private suites, and an art lounge made for lingering over tea. Launching in September, Jin Ting Wan’s first seasonal tasting menu will spotlight wild foraged mushrooms from Yunnan, including prized Matsutake, underscoring its commitment to provenance and storytelling. This is Cantonese dining elevated, and it might just reset the standard on the bay.

Royal China, Raffles Sentosa

4 Bukit Manis Road

Image credit: Royal China at Raffles Sentosa Singapore | Website

For Cantonese fare that hits all the refined notes, Royal China is a masterclass in balance, restraint, and quiet luxury. Helmed by Executive Chinese Chef Ling Heng Yao, the menu leans into timeless Cantonese techniques elevated with just the right amount of modern flair, think delicate dim sum, expertly roasted Peking Duck, and double-boiled soups so soulful they could mend broken spirits.

Framed by floor-to-ceiling windows and lush greenery, the serene setting sets the tone for a culinary experience that feels both elevated and grounded. Ingredients are locally and sustainably sourced where possible, and the wine and tea pairings are just as considered as the plating. 

Birds Of A Feather

115 Amoy Street

Image credit: Birds Of A Feather | Supplied

Taking inspiration from Chengdu (a city in China) with its verdant landscapes and laid-back lifestyle, Birds of A Feather serves up contemporary cuisine with Sichuan (a style of Chinese cuisine famous for its addictive spicy-numb flavour profile) influences. Now, the verdant retreat in the heart of the city has launched a refreshed menu along with a new cuisine approach.

Alongside all-time favourites and signature dishes are new East-meets-West creations given a fresh perspective by Head Chef Eugene See. The rustic flavours of the Sichuan classic Yu Xiang Qie Zi (鱼香茄子) is given a modern take with Chef Eugene preparing the eggplant dish in two ways. One follows the traditional cooking method of braising deep-fried eggplant in a rich, house-made Yu Xiang sauce. The other is an escabeche style with the eggplant pickled in the same Yu Xiang sauce, topping soba noodles and julienne vegetables, and given a sprinkle of crispy puffed buckwheat for a little crunch.

A tribute to Chef Eugene's love for roast duck, Oriental Duck Consommé cleverly uses the bird in different ways to create a delicious dish. Minced duck meat is combined with chicken farce to form a ravioli filling, while duck bones are simmered with Hoisin sauce and mirepoix to develop a light and flavourful duck consommé, poured tableside. The plump dumplings are served alongside braised daikon, watermelon radish, black trumpet mushrooms, and cordyceps flower.

Birds of A Feather also has an extensive drinks list carefully curated to complement the dishes. The Bloody Spicy, inspired by the classic Bloody Mary, infuses Sichuan pickled pepper vodka with tomato juice and an array of spices, delivering a bold and invigorating kick.

The Black Pearl

333 North Bridge Road, #07-11/12, Odeon 333

Image credit: The Black Pearl | Supplied

The newest venture from Gaia Lifestyle Group, The Black Pearl has opened at Odeon 333 in downtown Singapore. Perched on level seven, the one-of-a-kind rooftop Chinese fine dining destination is nestled in the exclusivity of an entire floor, spanning picturesque views of the charming arts and cultural surrounds.

Helmed by multi-award-winning Executive Chef Dee Chan, the restaurant has two menus to choose from, the a la carte menu and the five-course Experience Menu, both highlighting the different regional influences of Canton.

Our recommendation would be the la carte menu which is ideal for sharing and features signatures like the Black Pearl Signature Pork Knuckle Jelly, Double-boiled Homemade Cured Duck Leg Soup with 10-year Aged Tangerine Peel, and Smoked Braised Goose with Sugar Cane. There’s also a selection of live seafood which is prepared with a choice of cooking techniques, ranging from the traditional Teochew method of steaming with salted vegetables, mushroom and bean curd, to the Hong Kong ‘Bi Feng Tang’ style of wok-frying with garlic and dried chilli.

Other highlights include roast delights such as Crispy Roasted Pig Stuffed with XO Glutinous Rice and BBQ Premium Iberico Char Siew, and handcrafted dim sum such as Quail Egg Spinach Siew Mai and Charcoal Crust Duck Meat Bao.

Imperial Treasure

Various Locations

Image credit: Imperial Treasure | Supplied

Imperial Treasure has become synonymous with authentic fine Chinese cuisine. Since opening their first outlet back in 2004, the brand has gone on to win the hearts of gourmands and casual diners alike. Today, the Group has more than 20 restaurants in Singapore, Shanghai, Guangzhou, Hong Kong, Incheon, London and Paris and over 50 accolades under its name as well as multiple Michelin stars.

Most recently, Imperial Treasure has opened a unique dual-concept dining destination at Jewel Changi Airport. The dual-concept space features Imperial Treasure Super Peking Duck and Treasures Yi Dian Xin, each offering its own unique culinary experience and menu.

Imperial Treasure Super Peking Duck, renowned for its exquisite culinary craftsmanship, offers you the chance to indulge in authentic Peking duck prepared by master chefs. Delight in their signature interpretations of classic dishes, such as Deep-fried Marble Goby 'Soon Hock' Fish, Australian Lobster (Baked with Superior Broth), Canadian Geoduck Clam, and Alaskan Crab.

Known for its contemporary twist on classic dishes, Treasures Yi Dian Xin appeals to those seeking a casual yet flavourful dining experience amidst the bustling ambiance of Jewel Changi Airport. Highlights include the Steamed Rice Roll with Crispy Shrimp, Steamed Salted Egg Yolk Black Custard Bun, and ‘Li Wan’ Style Congee.

Fu Lin Bar & Kitchen

3D River Valley Road, #01 - 02 and 127 Telok Ayer Street

Image credit: Fu Lin | Supplied

Known for its yong tau foo (a Hakka Chinese dish made from tofu stuffed with a ground meat mixture or fish paste. It is eaten in numerous ways, either dry with a sauce or served as a soup dish), Fu Lin Bar & Kitchen started over 30 years ago as a humble yong tau foo stall in Siglap, run by husband-and-wife duo, Karen and Jimmy. Over time, they’ve grown into several popular food court stalls and now a full-fledged restaurant along the Singapore River, which has helped introduce the local delicacy to a wider international audience.

The pair take pride in preparing yong tau foo fresh every day, using yellowtail fish and wonton (ingredients that have become staples for their loyal customers). Apart from the usual, their signature offerings boast unique noodle dishes bathed in a rich, special gravy, along with homemade chilli sauce and black sauce that pack a punch. They also serve up beloved local favourites like fragrant carrot cakes and comforting zi char dishes.

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Main image credit: Imperial Treasure | Supplied

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