[Singapore] Cherry Garden by Chef Fei at Mandarin Oriental

Follow me to Mandarin Oriental Singapore - reimagined to provide an “Exceptionally Singapore” experience for visitors and locals alike! Originally opened in 1987, the hotel undertook an extensive 6 month renovation in 2023 and is reborn with a tropical garden theme featuring brighter colors and floral motifs. Completing the transformation is the new signature fan designed by celebrated Singaporean artist Hans Tan which draws inspiration from the Peranakan batk design and meld harmoniously with floral elements.

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The hotel was impressive from the start in the atrium lobby where you can see all the way up to the fan-shaped ceiling. One of my favorite pastime was riding the glass elevators which provided a great way to see the hotel’s interior. I stayed in the Club Marina Bay Room with panoramic views of the city skyline through its floor to ceiling windows. The room featured a cool blue palette with classy Asian and floral decor. It also came with exclusive access to the HAUS 65 club lounge with benefits such as champagne breakfast and complimentary car service.

Facilities included a beautiful 25 meter outdoor swimming pool, fitness center, wellness terrace, and award-winning spa. Bespoke experiences are on offer as well such as culinary classes and cruising down the streets of Singapore in a vintage Vespa sidecar. For dining options, the hotel offers 10 dining venues including all-day dining at Embu, afternoon tea at the Lobby Lounge, Italian cuisine at Dolce Vita, creative cocktails with a skyline view at MO Bar, and Cantonese cuisine at Cherry Garden by Chef Fei

During my stay, I had a splendid lunch at Cherry Garden by Chef Fei where elevated Cantonese cuisine meets Teochew heritage! The restaurant reopened last year in collaboration with Chef Fei who holds 2 Michelin Stars for his restaurant Jiang by Chef Fei in Guangzhou. Aside from Singapore, Chef Fei is also leading the Chinese restaurants at other MO properties in Guangzhou, Shenzhen, Jakarta, Beijing and Bangkok. I had tried his food before in Shenzhen and was glad to be reunited with his signatures such as the poached threadfin fish with a delicious sauce and the impressive boneless crucian carp congee. Chef Fei also happened to be in town during my visit so I met him for the very first time here!

Poached squid with chili oil and pepper / Marinated jellyfish head with caviar / Cantonese-style barbecued pork with honey / Marinated celtuce with pickled chilli / Marinated radish with vinegar and soy sauce

红油鲜鱿鱼 / 鱼子酱珊瑚花 / 明炉玫瑰黑豚叉烧 / 冰爽刨椒脆士笋 / 胭脂樱桃萝卜

Double-boiled sea whelk soup with conpoy and basil
金不换干贝炖海螺汤

Seared Xisha Island lobster with creamy garlic sauce
风范西沙小青龙

Chaoshan-style poached threadfin fish with plum sauce
潮式梅汁煮午笋鱼

Sautéed diced Wagyu beef with Sichuan peppercorn
煎烹椒麻雪花和牛粒

Poached baby spinach with garlic
盐蒜高汤煮菠菜

Boneless crucian carp congee
挑战刀工极限无骨鲫鱼粥

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