Yuè @ Aloft Singapore brings Taiwan Braised Beef Noodles to the menu for a limited time, from 3 July to 16 August 2026. This is available as ala carte (S$22.90++) or as part of the Weekday Lunch Set Menu.
Chef Melvin Lim leads the culinary team at Aloft Singapore Novena, overseeing 21 on Rajah, Yue @ Aloft and the hotel’s banquet operations. With over 24 years of experience, he is trained in classical French and Italian cuisine, and has built his career across luxury hotel kitchens, including banquet operations for dignitaries and major events. His cooking style is clean, simple and ingredient-driven, inspired by his grandmother’s ability to perfect comforting, everyday dishes.
Happening every Friday, Saturday and Sunday for dinner from 6pm to 10.30pm, Roast & Wok night offers a lively dining experience. A whole lechon is roasted as well as a curated spread of zi char favourites including roasted lamb (S$42++ for 300g), roasted Silver Hill Irish duck (S$54++ half duck), grilled Balinese Chicken satay (S$14++ for 6 sticks), grilled oyster (S$19++ for 6 pieces), and grilled local lobster (S$68++ whole). Add a 3L Carlsberg Beer Tower at S$79++ for the first tower and S$69++ for subsequent towers. Marriott Bonvoy members enjoy 20% dining privileges.
The Roasted Silver Hill Irish Duck is one of the restaurant’s latest signature dishes and an easy recommendation for duck lovers. Unlike some ducks that can have a strong gamey flavour, this one is clean tasting and exceptionally well roasted. The skin is beautifully crisp with a delicate crackle, while the meat remains tender and juicy beneath. Dip it into the accompanying plum sauce for a touch of sweetness, although we found it delicious even on its own. We also hear that Yuè @ Aloft will soon be offering the roast duck in different portion sizes, including a quarter duck, making it a more accessible option for smaller groups or anyone craving a quality roast duck without having to order a whole bird.
A Roast & Wok Feast Bundle at S$158++ for four comes with 600g of signature roasted lechon, 600g of Cereal Tiger Prawn, Bayam, Conpoy, Whole Garlic, Superior Broth, LIMPEH Bee Hoon and Garlic Rice & Pickles. Marriott Bonvoy Members get a complimentary slow-boiled soup of the day for four with every bundle ordered.
The feast can be upgraded at S$79++ for an additional Singapore-Style Chilli Crab (800g) with deep-fried twisted rolls. The à la carte menu offers 7 ways of cooking methods for the live crab. We had the Yue Signature, Pork Lard & Chai Poh, pictured above. It was a different take on what we have had, and we enjoyed it for the rich, preserved radish and the crunchy pork lard. Definitely one you have to order. Crabs here are XXL (800g) and are priced seasonally.
Live tiger prawns are prepared in 10 different styles, priced at S$9++ per 100g with a minimum order of 500g. Options include Drunken Prawns, Cereal Prawns, Salted Egg, XO Sauce, Black Pepper, Soya Sauce, Ginger and Scallions, Sambal Sauce, Poached with Condiments, and Wok-braised. We tried the Drunken Prawns and Cereal Prawns. The prawns were fresh, while the cereal coating was rich, creamy, sweet and savoury. So addictive, I finished every last bit everytime I order this.
The carb dishes here are seriously addictive, with plenty of options including Egg Fried Rice with Tobiko and Scallop, Fried Rice with Salted Fish and XO Sauce, Mee Tai Bak with Chai Poh, Chicken and XO Sauce, and KL Thick Rice Noodles with Seafood and Pork. We had the wok-hei-rich LIMPEH Bee Hoon and Penang-style Char Kway Teow, both loaded with generous cockles.
Just last week, we visited Yuè @ Aloft to try its Signature Weekday Semi-Buffet Lunch, available from just S$15.90++. The lunch includes your choice of a main course, along with unlimited servings from the salad and dessert bar. Diners can choose from a good variety of mains, including the signature Sarawak White Pepper Bak Kut Teh, Pork Rib Curry, Assam Fish, Sweet & Sour Pork with Popping Candy, Spring Chicken with Luzhou Laojiao Zisha, LIMPEH Bee Hoon, Penang-style Char Kway Teow and KL Thick Rice Noodles with Seafood and Pork.
We tried the Sarawak White Pepper Bak Kut Teh and Pork Rib Curry, and were genuinely impressed by how tender the pork ribs were. The curry was rich, comforting and packed with flavour. It would not have been our first choice on the menu, but we’re glad we ordered it. We’ll definitely be back for another bowl, and perhaps the Assam Fish from the à la carte menu the next time.
It is no wonder we keep returning to Yuè @ Aloft. The menu is extensive, with enough comforting Chinese classics, zi char favourites, roast meats, seafood dishes and hearty carbs to make every visit feel different. Even after several meals here, we still have not tried everything. That is part of the appeal. You can come for the Roasted Silver Hill Irish Duck, return for the live tiger prawns, then get distracted by the LIMPEH Bee Hoon, Penang-style Char Kway Teow or weekday semi-buffet lunch. Plenty of reasons to come back.
Be sure to make reservations.