Housed in a modern glass pavilion suspended off the fourth floor of Marina One, the light-filled restaurant is surrounded by lush greenery and looks almost futuristic in its setting. Yet inside, the semi-open dim sum kitchen, contemporary Chinese paintings and original signboard from the old restaurant combine to retain a sense of tradition and heritage.
For chef/owner Yong Bing Ngen, this new iteration of Majestic is a culmination of his storied 35-year-long career, and everything he wanted to see in his restaurant, from the exclusive modern setting to finally having his own dim sum kitchen.
Watch the video below as he takes us on a tour of the new space and into the kitchen as he fires up his wok to dish up Majestic Restaurant's signature combination platter.
Distinctly Western ingredients find their way into his dim sum, like the foie gras pâté dumplings filled with mushrooms and morel mushroom spring rolls, and are so delicious they don't feel out of place at all. The chef daringly embraces color in his cooking: the succulent spinach dumplings with scallop, prawn and sweet corn arrive looking like pieces of jade, while the organic brown rice roll with prawn is naturally tinted pink with an almost shocking green Hakka-style thunder tea sauce drizzled over. The prices are very value-for-money for the quality of cooking, with a decadent bowl of lobster soup dumplings coming in at just under $10.
Remember to save room for dessert. Chef Yong's brought over the evergreen crispy king of durian with maple syrup, that is essentially a rich and creamy durian ice cream encased in a deep-fried crispy fritter.