Cherry Garden by Chef Fei

Cantonese and Teochew restaurant at Mandarin Oriental, Singapore, relaunched on 2 July 2025 as Cherry Garden by Chef Fei after the hotel’s multi-month Marina Bay renovation, reported locally at about S$135 million when the house closed in 2023. Supervising chef Huang Jinghui (Chef Fei), whose Guangzhou house Jiang by Chef Fei holds two Michelin stars, works with chef de cuisine Steven Luo on seasonal seafood, dim sum, and signatures such as boneless crucian carp congee that Singapore critics keep naming after the relaunch. The MICHELIN Guide Singapore 2026 awarded the room a first star about a year after opening under the new concept, Mandarin Oriental’s first Singapore restaurant star and, by the group’s count, its thirtieth Michelin star worldwide. Interiors borrow courtyard-house cues: wooden trellises, stone walls, garden light, and four private dining rooms for about four to eighteen guests, the largest with an outdoor patio that wedding and corporate hosts now book on purpose rather than as banquet overflow. Published lunch and dinner sets recently sat near S$138 to S$268 before service; confirm current menus, daily lunch and dinner hours, and dress expectations on the hotel dining page before you deposit. Book through Mandarin Oriental at 5 Raffles Avenue; City Hall and Promenade MTR exits are the practical rail approaches. Useful when you want hotel Chinese treated as a cultural flagship, including anniversary and Garden Suite wedding menus that put the restaurant at the center of the celebration brief.