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FORTUNE FAVOURS THE BOLD
Create new traditions and welcome in the Year of the Rabbit, the Black Sheep way.

A new year has sprung and as we leap into higher goals and grand resolutions, do something extraordinary and celebrate with friends and family in a more unconventional way. From glamourous dinners to a high-spirited Tet brunch and showstopping dishes for delivery to complete any celebration, there are plenty of options to start new traditions and welcome in the year well-fed and full of joy.

DINE OUT         

Be Glamorous: Grand Majestic Sichuan 
Available 21-25 January 

For a celebration awash with glamour, immerse yourself in the plush, lavish surroundings of Grand Majestic Sichuan and set the stage for a prosperous new year against the perfect backdrop with a table full of the fiery flavours of Sichuan. Dine on a curated 5-course menu, A Majestic New Year (11 dishes, designed for four guests of more), crafted by Chef Theign and journey through the depths of Sichuan cuisine, from a line-up of appetisers including Chuan Bei Liang Fen, Sichuan mung bean jelly noodles, and Shan Hu Xue Lian, coral-like snow lotus root and chilli, to the signature Xian Xia Hong You Chao Shou, prawn wontons in sweet aromatic soy and chilli oil.  

As the mains hit the table, guests are treated to a plethora of flavours and textures from the fiery Chongqing La Zi Ji, firecracker three yellow chicken with facing heaven chillies to the sweet and sour flavour of Sichuan Tang Cu Cui Pi Yu, a line-caught crispy whole grouper all paired with the restaurants signature Sichuan-flavour-forward vegetable and rice dishes. Enjoy classic European-style service and copious amounts of Champagne as you welcome in the Year of the Rabbit at Grand Majestic Sichuan. 

Click here to reserve a table. 

 

Be The Future: Ho Lee Fook 
Available 21-25 January 

Step out of the past and into the future and embrace the boundary-breaking flavours of Chef ArChan. Our Chinese restaurant with a Hong Kong heart is putting up a 10-course banquet feast, Kung Hei Fat Choy (designed for four guests and above), of nostalgic dishes and familiar flavours. From a Chiuchow-style Marinated Raw Prawn ‘Lo Hei’ with carrot and radish noodles, star fruit and jade sprouts and Steamed Egg Custard with sea urchin to Chef ArChan’s Fish In a Lotus Pond, delicate fish dumplings in a spinach sauce.

The menu flows through a Double-steamed Broth soup to cleanse the palate before the mains hit the table. Expect the signature Kurobuta Pork Char Siu and Steamed Whole Threadfin in a shaoxing wine paired with wok-fried Australian Wagyu Tri-Trip M6+, Stir-Fry King and menu exclusive Lotus Leaf-Wrapped Rice, all executed with a Ho Lee Fook twist. Descend the stairs for an evening encased in ruby-red and golden hues and start the new year with a taste of good fortune. 

Click here to reserve a table. 

 

Be Opulent: Crown Super Deluxe 
Available 21-25 January  

Set the bar high for new year celebrations and take a front-row seat at the teppan. Let Crown Super Deluxe’s team of skilled teppan chefs impress as they expertly prepare a lavish 10-course curated menu, An Opulent New Year (available for lunch and dinner). From a creamy foie gras and rich abalone to a choice of A5 Kagoshima Wagyu cuts, this feast will be served with finesse. Gather with your closest friends and secure a seat in the main dining room or elevate any family outing and reserve a private teppan room for an intimate experience (Rocky Room, seats up to 17; Genisis Room, seats up to 8 guests; learn more here). Infuse a dash of Rocky Aoki’s American dream and join in the Whiskey Lounge for dessert or a pour of whisky.  

Click here to reserve a table. 

 

Be A Rebel: Le Garçon Saigon 
Available 22-25 January 

Pushing the boundaries at our Saigonese grillhouse is Head Chef John Nguyen, who is bringing his signature touch to the restaurant’s cuisine. With an edge for reinventing classic Vietnamese flavours and a penchant for breaking the rules and making his own, Chef Nguyen’s dishes exude a kind of free-spirited, risk-taking attitude, all while giving a nostalgic nod to tradition.

Bask in the brasserie-inspired dining room and sink your teeth into a menu full of rich flavours. Exclusively for Tet, Chef Nguyen is offering his much-loved Pho Ga special. Available starting Sunday, 22 January, the rich Pho uses local three yellow chicken and a combination of herbs that are a loving homage to his grandmother’s recipe but is, of course, executed with his rebel touch. 

Click here to reserve a table.  

 

Be Playful: Chôm Chôm 
21 January, from 12pm 

Take a break from long, formal dinners with family and liven things up at SoHo’s favourite stoop with a bia hoi-style Tet brunch, Mot Hai Ba, Brunch! (inclusive of free-flow, from 12pm). Spend a fun-loving afternoon of bottomless cold beers, house wines and house-made rice wines as you feast on dishes bursting with vibrant Vietnamese flavours.  

Kick off the Saturday afternoon with a sharing-style platter to start, featuring a bountiful spread including Cha Lua, Vietnamese ham, Gio Thu, head cheese, house-made pickles, pineapple compote, duck liver pate and Tet exclusive Banh Chung, glutinous rice with pork belly and mung beans. Rounding out the midday meal, are the Thit Kho Pork Skewer, coconut caramelised pork belly with egg yolk and menu-exclusive Banh Chuoi, a banana leaf-wrapped delicacy filled with banana, sticky rice, and black beans, alongside stoop favourite: Short Rib Lettuce Wraps 

This sharing-style menu crafted by Chef Logan Hester sets the stage for an afternoon primed to unwind with friends, enjoying casual conversation and setting those new year plans befitting the long holiday weekend.  

Click here to reserve a table.  

 

STAYING IN: 

Be The Host With The Most: GO
Available 21 – 25 January with a 48-hour pre-order

For those choosing to celebrate with family and friends in the comfort of home, let us do the heavy lifting. Impress your guests with two showstopping dishes crafted by Chef ArChan, of Ho Lee Fook, and Chef Theign, of Grand Majestic Sichuan, made specially for family-sized new year celebrations. Both dishes are available to complete any at home festivities, delivered via GO with a 48-hour pre-order. 

Fortune favours the bold and Chef ArChan’s show-stealing Typhoon Shelter Crab & Corn (serves four per order) is primed to headline every reunion dinner table. Going back to her roots and reimagining a traditional Hong Kong recipe, this fragrant, savoury crab is plump full of umami and prepared in a generous amount of crispy garlic crumbs, scallion, red chilli, and black bean, all with a Ho Lee Fook twist.

One of the collaboration dishes from culinary icon Fuchsia Dunlop’s recent visit in November is making a return as Chef Theign brings back the Australian Spiny Lobster in Gong Pao (serves four per order). A journey through tangy, spicy, and salty flavours, this buttery and delectable lobster dish hits all the right notes. 

Orders are available for pre-order from 11 January on GO.

 

Be Generous: Black Sheep Lai See 
Available 21-25 January, across all Black Sheep venues 

Regardless of where you choose to celebrate, all guests dining across our restaurants over the holidays will receive a little bit of good fortune. From chef specials and lunches on the house, to complimentary desserts and drinks, and more, prosperity and happiness await in each red packet.

Looking for last minute Chinese New Year plans? Visit Fortune Favours the Bold for everything we have going on.

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