As Lunar New Year approaches, Martell returns with the second chapter of Flavours of Martell—a limited-time gastronomic series that places cognac not just alongside the food, but within it.
Running from 4 February to 3 March 2026, the programme brings together three Chinese dining institutions in Singapore—Peach Blossoms, Summer Palace, and Royal China—each presenting a dedicated Lunar New Year menu shaped around Martell’s cognacs. Rather than focusing on conventional drink pairings, the series explores cognac as an ingredient: warming, aromatic, and quietly structural, much like a seasoning.
Peach Blossoms
At Peach Blossoms, cognac takes centre stage in a celebratory seven-course menu priced at S$328++ per person. The menu leans into classic Cantonese strengths—clarity, delicacy, and depth—while allowing cognac to add a rounder, more aromatic dimension.
Standout dishes include amaebi with Martell Cordon Bleu jelly, where sweetness and salinity are gently extended by the cognac’s lingering finish, and a double-boiled hydrangea coral trout soup infused with Martell XXO. The latter feels especially thoughtful: the cognac deepens the broth without disrupting the patience and balance that define double-boiled soups. The experience ends with Martell XXO cognac ice cream—a restrained, grown-up finale that reads as a quiet toast rather than a sugary full stop.
Summer Palace
Summer Palace takes a more composed approach. Priced at S$368++ per person, its Michelin-starred Lunar New Year menu integrates Martell with restraint, allowing tradition to lead while cognac subtly broadens existing flavours.
The menu opens with an auspicious geoduck and crispy Kurobuta pork prosperity toss, before moving into a refined centrepiece: hot stone-braised bird’s nest and fish maw soup with superior chicken and conpoy, delicately accented with Martell XXO. Here, the cognac works as an aromatic underline—rounding edges rather than redefining the dish. Classic celebratory courses follow, including braised South African abalone and steamed lobster, where Martell’s influence quietly amplifies natural sweetness and umami.
Royal China
For Royal China, this collaboration coincides with its first Lunar New Year in Singapore. Priced at S$238++ per person, the menu reflects a modern, structured take on Cantonese cuisine—one that values harmony and consistency.
It begins with yuan yang mantou paired with Martell Cordon Bleu–infused olive vegetable butter, a playful nod to Western table rituals that still feels rooted in comfort. Dishes like wagyu beef and foie gras accented with Martell VSOP lean into contemporary festive indulgence, with cognac acting as a counterbalance to richness rather than a dominant flavour. Throughout the menu, Martell appears as a recurring thread, bringing warmth and cohesion across courses.
Overall, the second edition of Flavours of Martell feels less like a brand collaboration and more like a thoughtful culinary concept. By treating cognac as an ingredient rather than a symbol of celebration, the series offers a fresh, modern way to enjoy Lunar New Year dining in Singapore while staying true to tradition.
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