Bangkok chef Andy Fung is cooking at Golden Peony, the Cantonese restaurant at Conrad Singapore Marina Bay, from 2 to 15 November 2026, and his menu puts tom yum sauce on a sea cucumber spring roll. If you’ve been hunting for an excuse to book a proper Chinese dinner before the year-end rush, this two-week window is a strong one. It’s capped by a sake-paired collaboration dinner on 14 November.
The Chef Flying in From Bangkok
Chef Andy is the Executive Chinese Chef of Liu, the Cantonese restaurant at Conrad Bangkok, where he has run the kitchen for more than eight years. His career has taken him through Hong Kong, China, the Philippines and Thailand, and the hotel puts his time in Chinese kitchens at nearly four decades. Back in Bangkok, his signature is a Hong Kong-style Peking duck that the hotel says is air-dried for 24 hours before it goes into a hanging oven.
The residency is titled Cantonese Craft, with a Thai Accent, and the name does its job. Thai herbs, fruit, heat and acidity come in selectively, for brightness and contrast rather than a takeover.
“For me, Cantonese cooking is about respecting tradition, understanding ingredients, and achieving the right balance of flavours,” Chef Andy said. He added that his years in Thailand “have introduced new influences to my cooking while allowing me to remain true to my Cantonese roots.” Read the menu and you can see that balance at work, with green papaya, Isan dipping sauce and mango sticky rice sitting beside fish maw and bird’s nest.
Tom Yum Meets Sea Cucumber
Sea cucumber is a classic Cantonese luxury, prized for its texture because it has little flavour of its own. When Golden Peony rolled out its heritage-focused menu in 2024, sea cucumber went quietly into a long-simmered stock base. Chef Andy takes the opposite route. He wraps it in a crisp spring roll and dresses it in the sour-spicy notes of tom yum, Thailand’s most recognisable soup.
On paper, the pairing makes sense. A sour-spicy sauce gives a mild, bouncy ingredient something to push against, and the crunch of the roll handles the rest. The Sea Cucumber Spring Roll is on the à la carte menu, where dishes start from S$18++, and it turns up again in the five-course set and at the 14 November dinner.
The Dishes Worth Ordering
The showpiece is Boston Lobster Three Ways. The claw is steamed with egg white and caviar, another portion is fried with crispy garlic and olive vegetable, and the third is fried in “Gong Bao” sauce, the dried-chilli stir-fry most people know as kung pao. Three textures from one shellfish make it the plate to share if your table is ordering only one big dish.
The Roasted Duck is wood-smoked and served with black truffle barbecue sauce. The Steamed Sticky Rice with crab meat and sakura shrimp arrives in a lotus leaf basket with “Isan Nam Jim Jaew”, a tangy chilli dipping sauce from north-eastern Thailand. A vegetarian menu runs alongside, with dishes like a braised King Oyster Mushroom Roll, so your meat-free friend gets a proper seat at the table.
Which Set Menu to Book
The five-course set (S$128++) is the one to book. It packs the Sea Cucumber Spring Roll and the Boston Lobster Three Ways in with a drunken tiger prawn marinated in 15-year aged Chinese wine, black garlic and fish maw soup, crispy stuffed quail and Thai mango sticky rice. That’s the fullest tour of the Thai accent you’ll get in one sitting.
The four-course set (S$88++) leans classical and skips both the spring roll and the lobster, which rather misses the point of this residency. The six-course (S$188++) adds bird’s nest and the Isan sticky rice, a fair pick if you’re after the richer end of the menu.
Two Chefs, One Saturday Night
On Saturday, 14 November, Chef Andy joins Golden Peony’s Executive Chinese Chef Ku Keung for A Meeting of Masters, a six-course four-hands dinner (two chefs cooking one menu together) paired with sake. It’s the high point of the residency, and both chefs will introduce selected courses through the evening, so you hear the thinking behind each plate from the person who cooked it.
Chef Andy’s courses carry the Thai notes: a cucumber skin roll with green papaya salad, the tom yum spring roll and a pan-fried Lemongrass Cake with scallop and minced pork. Chef Ku answers with chilled Boston lobster in sweet plum and 8-year Shaoxing wine, honey-glazed sea perch, and a cumin-spiced lamb chop with carrot cake and Chinese sausage. Dessert is a joint effort, Thai mango sticky rice beside an egg tart with bird’s nest, and the sakes on the pairing list include Haru Baru, Tsuki No Uta (Moon) and Sakura Bloom #0.
Without sake, the four-hands dinner is S$128++ a person, the same as the five-course set, for two chefs and a longer run of dishes; with the sake pairing it is S$178++. Book by 10 November for the 15 per cent early-bird discount.
🗓️ Date: 2 to 15 November 2026
⏰ Time: Monday to Friday, 11.30am to 2.30pm and 6.30pm to 10.30pm; Saturday and Sunday, 11.30am to 3pm and 6.30pm to 10.30pm (Golden Peony’s listed hours)
📍 Location: Golden Peony, Level 3, Conrad Singapore Marina Bay, 2 Temasek Boulevard, Singapore 038982
🥢 A Meeting of Masters: Saturday, 14 November 2026, 6.30pm
💰 Prices: À la carte from S$18++; set menus S$88++ to S$188++; A Meeting of Masters S$128++ (S$178++ with sake), subject to 10% service charge and prevailing GST
Tom yum on sea cucumber sounds like a dare, but it comes from a chef who has spent more than eight years in Bangkok putting Thai flavours beside Cantonese classics without letting either one shout. With two weeks of lunches and dinners and one Saturday where both chefs share the menu, this is a taste of Bangkok without the flight. Book through Golden Peony’s page, and keep an eye on Conrad Singapore Marina Bay for its next guest chef.
Photos and Visuals courtesy of Conrad Singapore Marina Bay.
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