Majestic Restaurant
Delivery
Pickup
Reservation
The award-winning Majestic Restaurant features contemporary Chinese cuisine and handmade dim sum. You can now experience and savour Majestic Restaurant amazing culinary concepts right at the comfort of your own homes as we offer island-wide delivery and pickup services.
Dishes We Love
Baked White Lotus Paste Mooncake (4pcs)
Baked White Lotus Paste With Single Yolk Mooncake (4pcs)
Baked White Lotus Paste With Double Yolks Mooncake (4pcs)
Baked Mixed Nuts Mooncake (4pcs)
Baked Red Bean Paste with Melon Seeds (4pcs)
MENU T (FOR 4 PERSONS)
MENU U (FOR 5 PERSONS)
MENU V (FOR 5 PERSONS)
MENU W (FOR 8 PERSONS)
Dim Sum Set A
Dim Sum Set B
Dim Sum Set C
S/S Pork Set D
Beef Kai Lan Set E
Kong Po Prawn Set F
Chilli Crab Meat Set G
Vegetarian Tofu Set H
Black Pepper Pork Set I
Beef Brisket Set J
Kyoto Pork Chop Set K
Sliced Grouper With Kailan Set P
Fresh Prawn Dumpling With Celtuce (3 粒/pcs)
Pork Siew Mai Dumpling With Crab Roe (4 粒/pcs)
Char Siew Bao (3 粒/pcs)
Shanghai Xiao Long Bao (4 件/pcs)
Vegetarian Dumpling With Black Truffle (3 粒/pcs)
Beancurd Roll Filled With Minced Pork, Black Fungus And Vegetables In Abalone Sauce (3 件/pcs)
Fresh Pork Dumpling With Chives (6 粒/pcs)
Chicken Feet With Black Bean Sauce
Steamed Black Bean Sauce Pork Ribs
Glutinous Rice With Diced Chicken And Pork Wrapped In Lotus Leaf (2 件/pcs)
Crispy Chilli Crab Meat Rolls (4 件/pcs)
Crispy Prawn Roll With Mayo Dressing (6 件/pcs)
Vegetable Spring Roll With Porcini Mushroom (6 件/pcs)
Radish Cake With Chinese Pork Sausage And Dried Shrimps (4 件/pcs)
Organic Brown Rice Roll With Prawn, Hakka Style (only available for LUNCH)
Rice Roll With Prawns (only available for LUNCH)
Yam Dumpling With Scallop, Diced Chicken, Mushroom And Dried Shrimps (3 件/pcs)
Baked Honey Pork Char Siew Pastry (3件/pcs) AVAILABLE UNTIL 8PM
Baked Honey Pork Char Siew Pastry (5件pcs) AVAILABLE UNTIL 8PM
Portuguese Egg Tarts (4 件/pcs)
Portuguese Egg Tarts (6 件/pcs)
Pan-seared Minced Pork And Chives In Sesame Bun
Roasted Peking Duck With Pancake, Spring Onion, Cucumber And Sweet Sauce (Whole)
Roasted Irish Silver Hill Duck (Whole)
Roasted Irish Silver Hill Duck (Half)
Roasted Duck (Whole)
Roasted Duck (Half)
Kurobuta Pork Char Siew By Master Chef
Kurobuta Pork Belly Marinated With Five Spice
Organic Mixed Greens And Fruit Cubes Salad
Vegetarian Spring Roll With Organic Greens
Crispy Whitebait With Fine Salt And Pepper
Crispy Oyster With Fine Salt And Pepper
Crispy Cuttle Fish Seven Spices Salt
Lychee ‘Siew Mai’ Sweet, Sour And Spicy Sauce 4pcs
Crispy Fish Skin With Salted Egg Yolk
Chilled Beancurd With Crabmeat And Century Egg Sauce
Cherry Vine Tomato With Plum Juice
Foie Gras Roll With Minced Pork
Crispy Pork Intestines
XO Chilli Sauce 150g
VSOP Chilli Sauce 60g
Homemade Walnuts With Honey And Sesame (150g)
Homemade Cashew Nuts With Honey And Sesame (150g)
Vegetarian Sweetcorn Soup With Tofu
Hot And Sour Vegetarian Soup
Vegetarian Soup With Crystal Black Truffle Dumpling
Lobster Dumpling Soup
Crabmeat Broth With Fish Maw
Double-Boiled Sea Treasures Soup With Black Truffle
Shark Cartilage Soup With Fish Maw, Conpoy And Wolf Berry
Double-Boiled Whole Abalone With Black Chicken, Chinese Herbs And Conpoy Soup – 4 Persons
Double-boiled Free Range Chicken Soup With American Conch And Dried Scallop- 4 Persons
Signature Claypot Shark’s Fin Soup With Crabmeat And Mushroom Served With Beansprouts, Coriander Leaf
Braised Superior Shark’s Fin With Crabmeat And Crab Roe (100g)
Buddha Jumps Over The Wall
Turbot Fish Baked With Sea Salt 1kg - (Pre-order at least 45 minutes before collection)
Turbot Fish Steamed In Superior Light Soya Sauce 1kg - (Pre-order at least 45 minutes before collection)
Scrambled Egg With Sautéed Shark’s Fin And Crabmeat Served On Crispy Lettuce
Braised Abalone With Mushroom Served In Claypot
Singapore Style Chilli Sauce Boston Lobster With Man Tou
Wok-fried Boston Lobster With Seven Spice And Trio Onions
Pan-Fried Fresh Prawns With Sweet, Sour And Spicy Sauce
Pan-Fried Fresh Prawns With Garlic And Sweet Soya Dressing
Prawn With XO Chilli Sauce And Seasonal Vegetables
Fried Prawns With Spicy Chilli Sauce Served With Man Tou
Fried Crab Claw With Spicy Chilli Sauce Served With Man Tou
Crispy Prawns With Salted Egg Yolk, Creamy Milk And Lemon Sauce
Wasabi Mayo Dressing Prawn With Salmon Roe
Wok-Fried Prawn And Tofu With Cashew Nuts And Dried Chilli In “Kong Po” Sauce
Wok-Fried Prawn With Brocolli
Fried Sea Perch With Champagne Sauce And Mixed Green
Steamed Sea Perch With Kai Lan,Dried Leaf Mustard And Fungus
Crispy Soon Hock With Light Soya Sauce 700g
Braised Soon Hock Fish With Eggplant, Beancurd And Crispy Pork Lard
Wok-Fried Grouper Fillet With Ginger And Spring Onion
Wok-Fried Grouper Fillet With Hong Kong Kailan
Braised Giant Grouper Belly With Garlic And Spring Onion 500g
Soft Shell Crab With Crispy Cereals
Sautéed Diver Scallops With Asparagus In Xo Chilli Sauce
Sautéed Diver Scallops With Brocolli
Braised Crocodile Palm Cooked In Claypot 300g
Steamed King Prawn With Crystal Vermicelli And Fragrant Garlic Oil
Steamed Scotland Bamboo Clam With Crystal Vermicelli And Fragrant Garlic Oil
Wok-Fried Chicken Cubes With Cashew Nuts And Dried Chilli In Kong Po Style
Claypot Free Range Chicken With Glutinous Rice Wine, Ginger And Wood Ears
Steamed Chicken With Chinese Herbs Wrapped In Lotus Leaf (Half)
Smoked Corn-Fed Chicken With Salt And Hickory (Half)
Sweet And Sour Pork With Mixed Fruits
Braised Kurobuta Pork Belly Hakka Style Cooked In Claypot
Stewed Kurobuta Pork Belly With Yam
Kyoto Pork Chop
Black Pepper Pork Chop
Grilled Lamb Rack In Honey Dressing Served With Carrot Cake And Pork Sausage
Pan Seared Fillet Of U.S Ribeye, Garden Green In Sesame Sauce And Korean Kimchi
Pan-Fried Diced U.S Beef Tenderloin With Black Pepper Sauce
Stir-Fried Sliced Of Beef With Young Ginger And Spring Onion
Stir-Fried Sliced Of Beef With Kai Lan
Braised Beef Brisket And Tendon With Radish Cooked In Claypot
Seared Kagoshima Wagyu Ribeye With Yuzu Spicy Sauce And Sea Salt
Poached Amaranth Leaf With Beancurd And Whole Garlic In Superior Broth
Braised Homemade Beancurd With Whole Garlic
Claypot Beancurd With Chicken And Salted Fish
Wok-Fried Tofu With Cashew Nuts And Dried Chilli In “Kong Po” Sauce
Sauteed Asparagus With XO Chilli Sauce
Broccoli With Flower Mushrooms
Sautéed Kai Lan With Dried Leaf Mustard And Fungus
Stir-Fried Choy-Sum, Chives And Minced Garlic
Preserved Dried Leaf Mustard Vegetables With Black Fungus
Sautéed Mixed Vegetables With Black Fungus And Sliced Lotus Root
Mixed Vegetables Claypot With Yam And Beancurd Sheet
Homemade Hor-Fun With Seafood, Kai Lan Egg Wash Sauce
Claypot Homemade Hor-Fun With Fresh Prawn In Egg Wash Sauce
Homemade Hor-Fun With Grouper Fillet In Egg Wash Sauce
Homemade Hor-Fun With Sliced Beef Egg Wash Sauce
Stir-fried Hor-Fun With Sliced Kagoshima Wagyu Beef
Stir-fried Hor-Fun With Beansprout And Choy Sum Vegetable
Homemade Hor-Fun With Beancurd Sheet, Mushroom And Kailan In Egg Wash Sauce
Braised E-Fu Noodles With Mushrooms, Chives And Dried Sole Power
Crispy Noodles With Seafood, Kai Lan Egg Wash Sauce
Stewed Noodles With Boston Lobster, Ginger And Spring Onions (Half , 350g)
Stewed Noodles With Boston Lobster, Ginger And Spring Onions (Whole)
Wok-Fried "Mee Sua" With Diced Seafood, Egg And Bean Sprouts
Wok-Fried "Mee Sua" With Shredded Pork, Egg And Bean Sprouts
Stewed "Mee Sua" With Oyster, Pork Lard Cubes And Crab Roe Gravy
Stewed "Mee Sua" Baby Abalone, Diced Vegetable And Crab Roe Gravy
Wok-Fried “Mee Sua” With Beansprout And Choy Sum Vegetable
Pan-Fried Carrot Cake With Pork In XO Sauce
Fried Rice With Eggs And Vegetable
Fried Rice With Salted Fish, Chicken And Bean Sprouts
Fried Rice With Prawns And Egg
Yang Zhou Fried Rice With BBQ Pork And Shrimps
Ebiko Fried Rice With Diced Scallops
Signature Crabmeat Fried Rice With Egg White And Black Truffle
Preserved Meat Claypot Rice - M (Pre-order at least 60 minutes before collection)
Preserved Meat Claypot Rice - L (Pre-order at least 60 minutes before collection)
Kampong Chicken And Yellow Ginger Claypot Rice- M (Pre-order at least 60 minutes before collection)
Kampong Chicken And Yellow Ginger Claypot Rice- L (Pre-order at least 60 minutes before collection)
Steam Rice
Double-boiled Fresh Almond Puree
Lemongrass, Gum Tragacanth and Aloe Vera Jelly
Chilled Tianjin Pear With Honey Pomelo Citrus
Double-boiled Superior Bird’s Nest With Almond Puree
Double-boiled Golden Bird's Nest In Honey Rock Sugar -165ml
Crispy King Of Durian Ice Cream With Maple Syrup
Steamed Custard Buns With Salted Egg Yolk (3 粒/pcs)
Longevity Buns (6 粒/pcs)
Longevity Buns (28 粒/pcs)
Dried Prunella Herbal Drink 300ml
3 Bottles of Dried Prunella Herbal Drink 300ml
Brothers AT WAR, Cabernet Sauvignon, Australia
Hudelot-Baillet, Bourgogne Hautes-Cotes de Nuits
Domaine Sebastien Dampt, Chablis 1er Cru Cote de Lechet
Francois Carillon, Bourgogne Chardonnay
Dining Experiences
Ratings and Reviews
5.0
TheRantingPanda
Surprisingly Good
'The Organic brown rice roll with prawn done Hakka style (S$6.80) is quite an interesting dish. A green sauce is poured over the crispy rice roll, which is in fact thunder tea (“lei cha”) sauce and is inspired by chef’s Hakka background. The crispy rice roll along with the sauce is surprisingly good.'
January 2018
5.0
Don Medoza (Singapore Tatler)
Succulent and Flavourful
'The restaurant now uses the hybrid Irish bird from Silver Hill Farm in Ireland and the rewards are obvious. The crisp skin is served with slightly thicker and fluffier pink-hued (using rose powder) crepes. The meat, succulent and flavourful with just the right amount of extra fat, is served sliced and dressed in roasting juices—because it really doesn’t need anything more.'
April 2018
5.0
BibikGourmand
Depth of Flavour
'The Cantonese are known for their clear soups and Yong is no different (although his dialect group is Hakka). For this newly created soup at Majestic Restaurant, chef takes his inspiration from the decadent Buddha Jumps Over The Wall broth but he serves it sans the shark fin. Instead chef uses a plethora of dried Chinese delicacies like mushroom, fish maw, sea cucumber and abalone and he cooks them with chicken, sea whelk and a tiny chunk of mountain yam. Double boiled for a total of 10 hours, the resulting broth tastes clean and delicate, with a depth of flavour that can only come from long hours of patient brewing.'
January 2018