The St. Regis Singapore is set to present a refined exploration of heritage cuisine as it hosts the 2025 edition of Marriott International’s Luxury Dining Series
Sensory indulgences often bring back memories. While we won’t delve into the exact science behind this phenomenon, almost everyone can attest to the images that surface when hearing a familiar song or picking up a scent that transports us to a revisited scene.
Well, if you’re eager to challenge this notion—and pride yourself on possessing an epicurean’s palate—perhaps no better opportunity presents itself than the Singapore leg of Marriott International’s Luxury Dining Series.
From 29 to 31 August, The St. Regis Singapore will host a curated programme of dining experiences as part of this regional initiative, which brings together a selection of the group’s luxury properties across Asia Pacific. Now in its second year, this iteration—under the theme “Forgotten Flavours”—centres on exploring culinary traditions, techniques, and ingredients that have faded from view.
Held across four of The St. Regis Singapore’s distinctive venues—Yan Ting, The Astor Grill, The Tea Room, and the St. Regis Bar Singapore—the programme is set to bring forth a mélange of historical flavours and contemporary interpretations.
At Yan Ting, the hotel’s Cantonese restaurant, Executive Chinese Chef Chan Chung Shing partners with Daniel Wong of Jin Xuan from The Ritz-Carlton Shanghai. Together, they present a four-hands menu inspired by imperial Cantonese cuisine. Highlights include a Golden Coin Crab Cake, traditionally associated with wealth, and a White Pepper Chicken Soup with Pork Tripe and Fish Maw, once valued in Qing Dynasty kitchens for its restorative qualities.
The Astor Grill, meanwhile, will feature a six-hands dinner led by Vladmir Veiga, Head Chef of the one Michelin-starred LAB by Sergi Arola; Fabio Granata, Executive Chef of The St. Regis Singapore; and Angelo Sergio, the restaurant’s Chef de Cuisine. The menu moves between Portuguese and Italian references, with Carabineiro Prawns with veal sweetbreads and barrel-aged Madeira, and Cod Fish “Trippette”, built on cod maw and tomato gravy, served over white corn polenta among the highlights.
Elsewhere, The Tea Room and the newly launched St. Regis Bar Singapore offer quieter expressions. For afternoon tea, pastry chefs Angela Lai and Ng Chee Leong draw on familiar local flavours—buah keluak, rojak, gula melaka—recast as refined bites like Coconut Macarons and Rojak Kueh Pie Tee. Later in the evening, guest bartenders Paulo Naranjo and Marco Dognini join the hotel’s resident team behind the bar, presenting cocktails inspired by overlooked regional spirits and traditional techniques.
