There are Cantonese and Teochew restaurants, and then there is Cherry Garden by Chef Fei.
Located at Mandarin Oriental Singapore, the restaurant has been given a new lease of life under the leadership of Chef Fei, a name that already carries weight among diners familiar with fine Chinese cuisine.
Originally from the Chaoshan region of Guangdong, he earned two MICHELIN stars in Guangzhou before taking his signature finesse abroad.
His influence is clear from the start, showing in the refined way each dish is prepared and plated.
And the good news is: Cherry Garden by Chef Fei has also earned its first MICHELIN Star in the MICHELIN Guide Singapore 2026.
The restaurant itself has been given an update, and I liked it better.
It was elegant without being austere, and though formal, it didn’t feel overly intimidating.
Signatures feature Wok-Fried Mud Crab with Black Pepper Sauce ($26 per 100g), Seared Xisha Island Lobster with Creamy Garlic Sauce ($24 per 100g), Sichuan-style Poached Tiger Grouper with Pickled Cabbage ($22 per 100g), and Braised Crab Meat with Asparagus ($28).
Other mains include Crispy Prawns with Mayonnaise Sauce ($38), Steamed Crab with Minced Pork ($68), and Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli ($48).
The server recommended the Poached Squid with Chilli Oil and Pepper ($42), which set the tone nicely.
It was not the fiery, numbing sort of spice you might expect, but a more refined warmth that lingered gently.
Then came the Cantonese Barbecued Pork ($36), glistening with honey glaze. It was neatly sliced, its charred edges adding depth to the sweetness.
While it didn’t quite reach the melt-in-the-mouth decadence of the best char siews, it was still satisfying.
The star dish for me was probably the Wagyu Beef with Sichuan Peppercorn ($108). It managed to be rich and deeply flavourful without feeling overly heavy.
Each cube had a light outer crust while staying tender inside, with the peppercorns lending a fragrant, subtle numbness.
For contrast, I ordered the Yang Chun Noodles with Shrimp Roe in Chicken Broth ($22).
The clear golden broth was clean and comforting, carrying the aroma of chicken essence with just a touch of savoury shrimp roe, though the portion size (for its price) was slightly disappointing for me.
In the end, Cherry Garden by Chef Fei wasn’t about theatrical plating or wild reinterpretations.
Prices are steep and you are paying as much for the hotel ambience as the food, but the overall meal still delivers on quality.
Cherry Garden by Chef Fei
Mandarin Oriental Singapore Level 5, 5 Raffles Avenue, Singapore 039797 (Near Esplanade MRT)
Opening Hours: 12pm – 2:30pm, 6pm – 10pm (Mon – Sun)
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