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    The surrounding Yellow Sea and inland Bohai Sea serves up a rich variety of seafood, including prized catches like abalone and sea urchin, showcased in the all-day dining outlet 39oN Restaurant helmed by Dalian-born, Paris-trained Chef Stephane Yu. His menu is a delightful convergence of European and Chinese influences, skilfully executed in dishes such as Dalian crabmeat soup with puff pastry and baby abalone stewed with potato and saffron risotto. Diners can also savour local favourites like pan-fried men zi (potato jelly) as well as popular Singaporean fare such as Hainanese Chicken Rice and Bak Kut Teh (pork bone soup).


    About Chef Stephane Yu

    Chef Stephane Yu has worked in a Michelin-starred restaurant in Paris as well as five-star hotels in China in his 20-year culinary career. He has cooked for the Summer Davos forum, serving creatively themed delicacies which won praise from Executive Chairman, Professor Klaus Schwab. “No matter what precious ingredients are used or how complicated the production process, the most unforgettable flavour is the taste of home,” says the Dalian native. His dishes, which feature international delicacies and seasonal highlights, incorporates the best elements of his hometown, with the freshest ingredients sourced from the market every morning.