12 Best Cantonese Restaurants in Singapore (2026)

Cantonese cooking sits at the heart of Singapore's Chinese dining scene, from polished hotel fine-dining rooms and roast-meat specialists to old-school dim sum halls and heritage family restaurants. This guide gathers twelve real, currently-operating Cantonese restaurants across the island, covering roast meats, seafood, claypot dishes, double-boiled soups and dim sum, each checked against its own website or listings. Treat it as a shortlist to compare by budget, occasion and dish rather than a strict ranking.

Summer Pavilion is the Cantonese fine-dining room at The Ritz-Carlton, Millenia Singapore, set in a Chinese garden-inspired space in Marina Centre and led by chef Cheung Siu Kong. The Michelin Guide has awarded it a star, and the kitchen is known for refined classics such as double-boiled soups, barbecued and roasted meats, abalone and seafood, with a dim sum selection at lunch. Several private rooms suit business meals and celebrations, and reservations are recommended, particularly at weekends and for larger groups.

Marina Centre
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Hua Ting has served Cantonese cuisine at Orchard Hotel Singapore since 1992 and is helmed by Hong Kong-born master chef Chung Lap Fai. The menu spans time-honoured signatures, house roast meats and an extensive handcrafted dim sum list, alongside seasonal set and tasting menus. The elegant Orchard Road setting and several private rooms make it a long-standing choice for family gatherings and business lunches. It is one of the more established hotel Cantonese kitchens in the city; book ahead for dim sum service and weekends.

Orchard
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Jade occupies a corner of The Fullerton Hotel Singapore, a conserved national monument by the Singapore River, and is led by Chinese executive chef Leong Chee Yeng. It serves classic Cantonese cooking, from traditional roast meats and dim sum to seafood and refined a la carte dishes, in a jade-toned room framed by the building's original Doric columns. Two private rooms and partitioned areas suit celebrations and small events. The central Fullerton location is convenient for CBD lunches; reservations are advised for dim sum and weekends.

Fullerton
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Wan Hao is the Cantonese fine-dining restaurant at Singapore Marriott Tang Plaza Hotel on Orchard Road, with a refined menu and a strong line in seafood. Its kitchen runs seasonal promotions built around premium ingredients such as lobster and crab, alongside roast meats, double-boiled soups and dim sum. The polished dining room and private rooms suit both business meals and family occasions in the heart of the shopping belt. Lunch and dinner are served daily; reserving ahead is sensible for weekends and private-room bookings.

Orchard
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Man Fu Yuan is a long-running Cantonese restaurant in the Bugis hotel now known as Frasers House, a Luxury Collection Hotel (formerly InterContinental Singapore), led by executive Chinese chef Aaron Tan. It is best known for its dim sum, with the kitchen listing dozens of handcrafted items and running a popular weekend a la carte dim sum experience, alongside roast meats, seafood and modern takes on Cantonese classics. The opulent room and private spaces suit larger celebrations; book ahead, especially for weekend dim sum.

Bugis
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Peach Blossoms sits on level five of PARKROYAL COLLECTION Marina Bay and is led by executive chef Edward Chong, known for a contemporary, artfully presented take on Cantonese and wider Chinese cooking. Expect modern interpretations of classic dishes alongside roast meats, seafood and a multi-course chef's menu, served in a nature-inspired dining room with views across Marina Bay. The setting leans special-occasion, so it suits dates, milestone dinners and impressing visitors. Lunch and dinner tasting and a la carte options are available; reservations recommended.

Marina Bay
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Mitzo is a contemporary Cantonese restaurant and cocktail bar on level four of Grand Park Orchard on Orchard Road. It pairs modern dim sum and Cantonese small and large plates, with its barbecued char siew a signature, alongside an inventive, Chinese-influenced cocktail programme, giving it a livelier, more design-led mood than the typical hotel dining room. That makes it a good pick for date nights, after-work drinks with dim sum, or a group wanting something less formal. It serves lunch, dinner and weekend brunch; booking ahead is wise.

Orchard
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Yan is a refined Cantonese restaurant on the fifth floor of the National Gallery Singapore, near City Hall, serving traditional dishes in a smart, contemporary room. It is known for its roast meats, including Peking duck carved tableside and crispy roast suckling pig, alongside double-boiled soups, seafood and handmade dim sum. Three private dining rooms and booth seating make it flexible for families, business meals and celebrations, with the added draw of the gallery's civic-district setting. Lunch and dinner are served; reserve ahead for private rooms and weekends.

City Hall
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Kam's Roast is the Singapore outpost of a Hong Kong roast-meat specialist, with its sit-down restaurant at Jewel Changi Airport. Roast meats are the whole point: the kitchen is known for its char siu, including a fattier toro char siu cut, crispy-skinned roast pork and roast duck (the brand notes it serves duck here rather than goose because of import rules). It is more casual and quick than the hotel dining rooms, and works well for a focused roast-meat meal or a bite around the airport. Expect queues at peak times.

Jewel Changi Airport
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Spring Court, on Upper Cross Street in Chinatown, bills itself as Singapore's oldest family-run Chinese restaurant, tracing its roots to 1929 and now run across four generations. Its cooking is a Singapore-Cantonese style, with long-standing house specialities such as roast meats, prawn-paste chicken, house-rolled popiah and classic seafood dishes served in a multi-storey shophouse. The heritage story and sizeable rooms make it a popular choice for large family dinners and reunions. It is more traditional than trend-driven; book ahead for big tables and festive periods.

Chinatown
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Red Star is a nostalgic Cantonese restaurant on Chin Swee Road near Chinatown, open since the 1970s and among the last places in Singapore still serving dim sum from push carts. Staff wheel trolleys of freshly steamed and fried dim sum past your table, so you point at what you want as it passes, a throwback experience as much as a meal. The large, old-school dining hall suits weekend family breakfasts and big groups. Go early at weekends, when the carts and crowds are at their busiest.

Chinatown
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Mouth Restaurant is a long-running Cantonese and Hong Kong-style kitchen with its main dining room at Chinatown Point, part of the well-known Mouth group. It offers a big spread of handmade dim sum along with roast meats, Peking duck and live seafood such as crab, making it a versatile mid-range choice for groups who want variety. The mall setting is comfortable and accessible rather than formal, suiting family meals and casual celebrations. Dim sum is served at lunch; reservations help at weekends and for larger tables.

Chinatown
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