Eden Restaurant Welcomes the Year of the Horse with an All-Day Luxury Lunar New Year Experience

An All-Day Approach to Lunar New Year Dining

As Singapore ushers in the Year of the Horse, Eden Restaurant at Pullman Singapore Orchard offers a season-long culinary celebration that ranges from power lunches to indulgent reunion dinners. Set within a light-filled glasshouse along Orchard Road, Eden Restaurant is set to deliver an evolving experience by offering festive dining throughout the day rather than limiting celebrations to a single meal. From January through to March, diners are invited to indulge in the festive season with thoughtfully curated set menus, prosperity dishes and vibrant feasts that reflect the forward momentum associated with the Year of the Horse, while remaining grounded in the rituals that define the season.

The “Golden Horse” Lunar New Year Feast

At the heart of the festivities is The “Golden Horse” Lunar New Year Feast. Conceptualised by executive chef Eric Seow, the menu reinterprets classic Lunar New Year dishes through premium ingredients and refined techniques, resulting in a celebratory offering designed to be shared around the table. Available from 3 February to 3 March 2026, the menu includes signature ingredients such as abalone, snow nest and sea cucumber — each handled with restraint to allow the depth of texture and flavour to come to the forefront of each plate.

A New Take on Lo Hei

A key highlight of Eden Restaurant’s Lunar New Year offering is its Lo Hei collection. Each Yu Sheng is seasoned with a house-made yuzu chia seed dressing — offering a lighter counterpoint to the richness typically associated with festive meals. Whether opting for the indulgent abalone and salmon combination or a fruit-forward vegetarian interpretation, the experience feels celebratory while offering options to both traditionalists and health-conscious diners alike.

For those gathering in larger groups, Eden Restaurant’s prosperity set menus provide a structured (and less rambunctious) way to celebrate. The six-course and eight-course menus focus on slow-cooked dishes with contrasting textures. Highlights include an eight-hour slow-cooked herbal dang gui chicken, braised snow nest soup enriched with crabmeat and conpoy and a crisp pei pa duck paired with house-made hoisin. Each menu concludes with a nourishing dessert designed to symbolise renewal and abundance, reinforcing the sense of prosperity that underpins the entire culinary experience.

Extending Festivities Beyond the Reunion Dinner

Beyond t

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