A Symphony of Spring at Cherry Garden by Chef Fei

Cherry Garden by Chef Fei presents a limited-time Spring delicacies — a showcase of heritage, seasonality and refined culinary craftsmanship. Savour the flavour of Spring as Michelin-starred Chef Fei curates a refreshing menu inspired by the season's bounty, with each creation meticulously prepared to capture the essence of the season.

Photo credits: Cherry Garden by Chef Fei

A delicate prelude to the palate, the appetiser platter features a vibrant combination of spring flavours, as the earthy notes of black truffle complement the succulent roasted goose meat in Roasted goose with Oscietra caviar and truffle, to the Chaoshan-style pickled vegetable and abalone featuring a harmonious blend of tangy nuances, crisp texture, and umami freshness, and finishing off with a plum cured tomato that highlights a fruity variation — a tree tomato with a subtle hint of passion fruit.

A comforting Chicken broth with fresh Hokkaido lily bulbs ensues — the broth slow-steamed for four hours for a full, rounded depth, before the addition of lily bulbs that lend a soft and gentle sweetness. Shining the spotlight on this repertoire of seasonal specialities is the Chaoshan-style fried superior fish maw, an elevated reinterpretation of the season's prized delicacy.

Photo credits: Cherry Garden by Chef Fei

A sensorial gastronomic journey unfolds with the Chaoshan-style fried superior fish maw, taking diners through the senses with its dance of colours, flavours and techniques — from the ensemble of 13 distinctive ingredients including cumin, fermented chilli, homemade preserved radish sauce, and more for an added aromatic twist, to the careful control of heat level to maintain the tender texture of fish maw.

Paying homage to traditional Chaoshan-style home cooking technique, the Spring vegetables in superior stock is a simple yet flavourful dish of fresh seasonal greens. A testament to refined culinary craftsmanship, the Steamed live snow crab meat and shrimp dumpling features a luscious layer of crab meat and basil, enveloped in crystal clear dumpling skin shaped in the resemblance of a crab claw.

The harmony of texture and flavour conclude the meal on a satisfying note as diners can look forward to a refreshing serving of strawberry sago, paired with the soft texture of caramelised egg fritters.

Spring Set Menu is available at SGD 368++ per person (with minimum of four persons). Spring delicacies are also available as a la carte option. View Menus.Both set menu and a la carte options are available from 4 March to 31 May 2026.