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When we think of Chinese New Year feasting, we think of reunion, symbolism and meaningful dishes – preferably served lavishly and enjoyed with good company. This year, Martell returns with the second chapter of Flavours of Martell, a limited-time gastronomic experience that brings cognac straight into the heart of various cuisines during the festive season. This comes after its successful debut run in November 2025.
Running from February 4 to March 3, the experience takes place across three of Singapore’s most esteemed Chinese dining destinations: Peach Blossoms, Summer Palace, and Royal China. Rather than acting as an afterthought in a glass, Martell Cordon Bleu and Martell XXO are thoughtfully infused into both savoury and sweet dishes, adding warmth, depth and complexity to time-honoured recipes.
At Peach Blossoms, the award-winning Cantonese restaurant at PARKROYAL COLLECTION Marina Bay, you can indulge in modern interpretations of classic flavours, including a seven-course Prosperous Feast where cognac plays a starring role. Highlights include amaebi paired with Martell Cordon Bleu jelly, a luxurious double-boiled coral trout soup infused with Martell XXO and Chinese yellow wine, and a contemporary dessert of Martell XXO ice cream with lotus pastry.
Over at Summer Palace, the Michelin-starred stalwart at Conrad Singapore Orchard takes a more restrained, heritage-driven approach. Renowned for its impeccable Cantonese technique, the restaurant uses Martell XXO to subtly enhance depth without overpowering tradition. Delight in comforting standouts like hot stone–braised bird’s nest and fish maw soup gently accented with cognac, alongside braised 18-head South African abalone and steamed lobster with organic garlic trio.
Meanwhile, Royal China ushers in its first Chinese New Year at Raffles Sentosa Singapore with a refined yet contemporary menu. Known for its polished Cantonese cooking, the restaurant tempts guests with luxurious dishes such as braised bird’s nest soup with fresh crab meat enriched with Martell Chanteloup XXO, roasted Kurobuta char siew paired with yuzu sauce subtly infused with Martell VSOP, and pineapple ice cream with glutinous dumplings laced with Martell Cordon Bleu.
Reservations are encouraged directly with the participating restaurants: Peach Blossoms, Summer Palace, and Royal China. Find out more about Flavours of Martell here.