Chinese New Year celebrations traditionally center on lavish reunion dinners, symbolizing prosperity and kinship. This year, Martell returns to Singapore’s elite culinary scene with the second iteration of “Flavours of Martell,” an exclusive gastronomic event uniting premium cognac with traditional Chinese cuisine. Running from February 4 to March 3, 2026, the limited-edition experience features custom menus at three esteemed Cantonese dining establishments: Peach Blossoms, Summer Palace, and Royal China, showcasing how Martell’s Cordon Bleu and XXO expressions can introduce unexpected depth and warmth to festive dishes.
This special pairing follows a successful pilot in late 2025, moving beyond cognac as a mere after-dinner digestif. Instead, the luxurious spirit is consciously integrated into savory and sweet courses, enhancing time-honored recipes through subtle infusion and thoughtful application.
Exploring Innovative Cognac Pairings
The participating restaurants each offer a distinct interpretation of this unique culinary challenge, reflecting their individual styles and expertise.
At Peach Blossoms, the award-winning Cantonese institution located within PARKROYAL COLLECTION Marina Bay, the focus is on modern interpretations of classic flavors. Their seven-course Prosperous Feast places cognac center stage. Notable highlights include amaebi (sweet shrimp) served alongside a delicate Martell Cordon Bleu jelly, and a luxurious double-boiled coral trout soup enriched with both Martell XXO and Chinese yellow wine. The meal concludes with a contemporary dessert featuring Martell XXO ice cream paired with a traditional lotus pastry.
Anchoring Tradition with Subtle Enhancement
In contrast, Summer Palace at Conrad Singapore Orchard, a Michelin-starred stalwart revered for its impeccable, heritage-driven Cantonese technique, adopts a more restrained approach. The restaurant expertly uses Martell XXO to subtly deepen the flavor profile without overshadowing traditional preparation. Guests can savor comforting items such as hot stone-braised bird’s nest and fish maw soup, gently accented with the cognac. Other standouts include braised 18-head South African abalone and steamed lobster prepared with an organic garlic trio. This approach emphasizes enhancement rather than outright fusion.
Meanwhile, Royal China marks its first Chinese New Year at Raffles Sentosa Singapore with a contemporary and refined menu. Known for its polished Cantonese cooking, the restaurant is tempting guests with luxurious selections. Their menu includes braised bird’s nest soup with fresh crab meat enriched with Martell Chanteloup XXO, and roasted Kurobuta char siew paired with a subtle yuzu sauce infused with Martell VSOP. The experience culminates with a dessert of pineapple ice cream and glutinous dumplings laced with Martell Cordon Bleu.
A New Dimension to Festive Dining
The integration of fine French cognac into auspicious Chinese New Year dishes offers diners a novel way to appreciate the symbolic feasting tradition. By incorporating the spirit directly into the preparation, chefs are unlocking new layers of complexity, demonstrating the versatility of high-quality spirits beyond classic beverage pairings. This trend reflects a broader culinary movement toward cross-cultural experimentation and elevated dining experiences during holidays.
Diners interested in experiencing this limited-time menu are highly encouraged to make reservations directly with the participating venues: Peach Blossoms, Summer Palace, and Royal China. Further details on the initiative are available through Martell’s official resources.