New Tastes, Same Elegance

Ya Ge, the modern Chinese restaurant nestled within Orchid Hotel Singapore, proudly unveils a refreshed menu that reaffirms its commitment to elevating the art of Chinese cuisine. Thoughtfully crafted by the restaurant’s talented culinary team, the latest additions span innovative dim sum, refined à la carte creations, and refreshing desserts — each dish a harmonious blend of tradition, creativity, and the signature elegance that defines the Ya Ge experience.

This menu refresh marks a return to the roots of tradition, enriched with a contemporary twist. The newly introduced dim sum creations—meticulously crafted by Ya Ge’s new Head Dim Sum Chef, Kong Wai Nan — invite guests to rediscover familiar favourites through a refined lens. Highlights include the Steamed Sea Bream Dumpling with Black Bean Paste 古早味豉香鲷鱼饺, the visually stunning Gourd-shaped Puff with Bacon 火腿葫芦仔 and the umami-packed Steamed Spinach Dumpling with Salted Egg Yolk 金沙苋菜饺. Bursting with texture and flavour, the Deep-fried Yam Paste Puff 芋泥芋仔酥 and Steamed Luffa with Sakura Prawn Dumpling 樱花虾胜瓜饺 round out the selection with comforting, yet inventive flair. All new dim sum items are priced at $9 for 3 pieces, except for the Deep-fried Yam Paste Puff, which is available at $8 for 3 pieces.

On the à la carte front, Ya Ge introduces a delectable range of starters, meats, and soups — masterfully curated by Executive Chef Sam Chong. The Charcoal-Grilled Dried Aged Iberico Pork Jowl with Hairy Fig 炭烧五指毛桃熟成黑豚猪颈肉 ($22) delivers a tender, smoky indulgence, followed by the Crispy Eel topped with Roasted Sliced Almond, a delightful contrast in texture and richness. Another highlight is the Traditional Steamed French ‘An Xin’ Chicken with Minced Ginger 古早味姜茸贵妃安心鸡 ($15 per quarter portion), a nostalgic nod to comforting, old-school flavours elevated with finesse. The Double-Boiled Chicken Soup with Dried Black Truffle and Dendrobium Stem 干松露石斛炖竹笙鸡汤 ($22) offers nourishing depth and floral undertones, while heartier dishes include the Roasted In-boned Pork Belly with Fresh Pineapple Sauce ⁠鲜风梨烤腩排骨 ($28) and the Pan-fried Vermicelli with Black Bean Sauce 豉汁滑蛋香煎米粉 offered with a choice of USDA Beef, Kurobuta Pork, or Seafood (美国肥牛，黑豚肉，海鲜) ($29) — a bold, umami-forward dish perfect for robust appetites. For seafood lovers, the Steamed Red Garoupa Fillet with Szechuan Peppercorn and Matsutake 藤椒松菇蒸红斑件 ($36) presents a delicately spicy and aromatic treat, while the Wild Five Grain Fried Rice with Xiang Xi Preserved Vegetables and Roasted Pork Belly 湘西外婆菜烧肉炒五谷野米饭 ($30) adds a rustic yet flavourful finish to the selection.

To complement these savoury indulgences, Ya Ge offers delicate sweet endings, such as the Chilled Lo Han Guo Jelly with Cream Cheese 奶盖罗汉果冻 ($9) and the fruity Chilled Pink Guava with Yoghurt Jelly 粉红佳人甘露 ($9) — perfect for rounding off the meal with a refreshing touch.

Anniversary Limited-Time Promotion: Roasted Boneless Suckling Pig

In celebration of the one-year anniversary of Ya Ge’s Roast Meat Selections, first introduced in August 2024, the restaurant is offering a special promotion on its show-stopping Roasted Boneless Suckling Pig 秘制脆皮去骨乳猪. Available at a celebratory price of $298++ (U.P. $368++) from now until 30 November 2025, this luxurious centrepiece is expertly roasted over charcoal to achieve a crisp golden skin and irresistible smoky depth. Served with Ya Ge’s in-house Chef’s Special Sauce, it promises an indulgent experience perfect for any special occasion. A 2-day advance notice is required for this signature dish.

This refreshed menu reaffirms Ya Ge’s standing as a destination for refined Chinese dining—where culinary artistry, elegant presentation, and warm hospitality come together in perfect harmony. Whether returning for familiar favourites or discovering new culinary gems, guests are invited to savour every moment—and every bite—of the Ya Ge experience.