Si Yan Teochew Dining (司宴潮州菜) opens at Palais Renaissance on Orchard Road on Friday, 13 November 2026. Its opening promotion puts a members-only price on three luxury seafood dishes until 3 January 2027. If your idea of Teochew food stops at a bowl of porridge, this menu is a chance to see how far the cuisine goes, from raw-marinated crab to a kampong chicken that arrives under a glass smoke dome.
The 70-seat restaurant says it cooks from 38 years of time-honed Teochew recipes. That’s the pitch. The useful part is knowing which dishes are worth planning around and what the “up to 50% off” deal is worth at the table.
The Turnip That Waited 15 Years
Preserved turnip, or chye poh, is a staple of Teochew kitchens, and long ageing mellows its saltiness into a savoury depth with a lingering sweetness. It’s the backbone of the Steamed Marble Goby with 15-Year Vintage Turnip at S$14 per 100g, where the turnip is meant to lift the delicate fish without burying it.
For a first visit, the carrot cake is the sensible pick, since it lets you taste the 15-year turnip without committing to a whole fish priced by weight.
Meet the “Teochew Poison”
Raw-marinated seafood, or shēng yān (生腌), is the boldest corner of this menu and is still rarely found in Singapore. Si Yan credits its version to a traditional 38-year-old recipe.
The headliner is the Marinated Australian Western Rock Lobster in Teochew Style at S$23 per 100g. The restaurant says live lobster is prepared on the day, marinated for 45 minutes and served within an hour. Roe crab comes three ways, all at S$14 per 100g: the Teochew Marinated Red Cream Mud Crab, marinated for more than eight hours until the flesh turns translucent; the Chilled Drunken Yellow Cream Crab, steeped in Huadiao wine; and the Chilled Yellow Cream Crab in Teochew Style, the familiar classic.
All of these need advance orders, so a walk-in craving won’t get you raw crab.
Smoke Domes and Pig Stomach Soup
A whole pig’s stomach goes inside a pineapple enzyme-fed kampong chicken raised without growth hormones, and the two are slow-simmered together. It sounds wild until you realise it’s a very old-school way of getting two flavours into one broth.
The camera-ready one is the Longjing Tea-Smoked Pineapple Kampong Chicken at S$68 for a whole bird. Si Yan air-dries the chicken, smokes it in stages with Longjing tea leaves, tops it with crispy fried tea leaves, then brings it out beneath a glass smoke dome. Both dishes need advance orders, so book them when you reserve your table.
An Oyster Omelette in One Sheet
Si Yan’s take on orh luak (oyster omelette) breaks from the usual loose, scrambled style. You can swap the oysters for prawns.
Each plate is made to order, so allow at least 30 minutes. Put it in with your first round of orders rather than as an afterthought.
Lunch From S$8.80
The cheapest way into Palais Renaissance’s newest Teochew room is the lunchtime dim sum.
Desserts start at S$8 for the Teochew Style Sweet Soup with Peach Gum, and the Teochew Yam Paste with Ginkgo Nuts and Coconut Milk (orh nee) is S$9.
Doing the Maths on 50% Off
The opening deal covers the Si Yan Signature Trio (司宴三宝) for Si Yan members from 13 November 2026 to 3 January 2027.
“Up to 50%” is a ceiling, and the one dish you can check lands below it. The regular menu lists the 3-head abalone at S$62 a piece, so the S$38 promo saves S$24. That’s about 39% off. On the king crab, an example 1kg crab at S$14 per 100g works out to 10 × S$14 = S$140. The regular menu lists Alaska King Crab at a seasonal price, so there’s no fixed figure to measure that saving against.
The shark’s fin is murkier. The menu lists the stone-pot shark’s fin at S$58 (75g Superior) or S$128 (100g Premium) per person. If shark’s fin isn’t something you order, the abalone is the clearest value in the trio.
Read This Before You Book
The king crab needs an advance order. Private rooms carry a minimum spend of S$600++ per table at lunch and S$800++ at dinner.
Si Yan at a Glance
📍 Location: 390 Orchard Road, #B1-01, #B1-02/02A/03, Palais Renaissance, Singapore 238871
🗓️ Opening date: Friday, 13 November 2026
⏰ Hours (per the restaurant): Monday to Friday 11am to 3pm (last order 2.30pm); Saturday 11am to 3.30pm (last order 3pm); Sunday and public holidays 10.30am to 3.30pm (last order 3pm); dinner daily 6pm to 10.30pm (last order 10pm)
🦀 Opening promotion: Up to 50% off the Si Yan Signature Trio for Si Yan members, 13 November 2026 to 3 January 2027
🥟 Lunchtime dim sum: From S$8.80
📞 Reservations: 6224 9088 or WhatsApp 8281 8188
Heritage kitchens tend to win people over through the plate rather than the press release, the way the family recipes at Choon Hoy Parlor did. Pre-order the soup, put in the oyster omelette early, and settle the membership question before the deal ends on 3 January 2027. Bookings go through Si Yan Teochew Dining’s website, its Instagram at @siyan.teochewdining, or WhatsApp on 8281 8188. Go hungry!
Photos and Visuals courtesy of Si Yan Teochew Dining.
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