Having been in Singapore for over a year, SO DO FUN has steadily built a following for its robust Sichuan flavours. This Lunar New Year, the restaurant offers a timely reason to (re)visit, with a line-up of festive specials and set menus that pair celebratory traditions with the brand’s signature heat and aroma.
Available until 3 March 2026, the limited-time Lunar New Year menu is designed for both cosy reunions and larger family gatherings, combining auspicious dishes with crowd-pleasing Sichuan classics.
SO DO FUN also rolls out two tiers of festive set menus for groups of two to ten.
The Prosperity Set Menu (from S$118 for two persons) focuses on comforting, familiar Sichuan favourites. Dishes include Abalone Yu Sheng, Boiled Live Fish in Spicy Broth, Scallops Mapo Tofu, Stir-Fried Pork with Chilli Peppers and Sweet and Sour Pork Ribs — a mix that balances festive symbolism with everyday appeal.
Those looking to elevate the celebration can opt for the Abundance Set Menu (from $168 for two persons), which features more premium selections such as the Prosperity Seafood Pot with Abalone and Shark Fin, Honghu Lotus Root Pork Bones Soup, Scallops Mapo Tofu and Tender Frog with Pickled Peppers.
A must-have for the season, the Prosperity Abalone Yu Sheng (S$29.80 for small/S$56.80 for large) sets the tone for the meal. Rather than a Sichuan-style creation, the yu sheng stays true to the familiar local festive tradition — a nod to Singapore’s Lunar New Year dining culture — before the meal moves into SO DO FUN’s signature bold Sichuan flavours.
Beyond the festive menu, SO DO FUN’s regular signatures remain a strong draw.The restaurant places strong emphasis on freshness and live preparation, with part of the kitchen visible from the dining area and woks fired to order, lending the space an energetic, smoky vibrancy.
Boiled Fresh Fish in Spicy Broth.
The Boiled Live Fish in Spicy Broth (S$29.80/S$49.80) is a clear highlight. Live fish are freshly prepared, sliced into boneless fillets, then simmered in a broth laced with Sichuan peppercorns, chillies and a house spice blend. The pot arrives generously filled with bean sprouts, kelp and cucumber, all soaking up the aromatic mala broth. Rich, numbing and deeply savoury, the broth carries noticeable heat without masking the natural sweetness of the fish. Alternative flavours such as Sauerkraut and Fiery Broths are also available for those who prefer a different balance of tang and spice.
Grilled Prawns with Vermicelli and Minced Garlic.
Garlic Prawns with Vermicelli and Minced Garlic (S$18.80) is another crowd-pleaser. Plump prawns are coated in a deeply savoury garlic sauce, while silky vermicelli absorbs the seafood’s natural sweetness and aromatic oils. Comforting and aromatic, it is the kind of dish that quietly wins everyone over.
Stir-Fried Snowflake Beef
From the regular menu, the Stir-Fried Snowflake Beef (S$24.80) delivers satisfying wok hei. Tender beef slices are flash-fried with garlic and red chillies, resulting in a savoury, mildly spicy dish with deep beefy notes. The savoury gravy is so flavourful that one bowl of rice often turns into two — first for the beef, then for the remaining sauce.
Mashed Eggplant with Chili and Century Egg
The Mashed Eggplant with Chilli and Century Egg (S$11.80) showcases a traditional Sichuan cold-dish preparation. Eggplant, century egg and chillies are pounded together until the textures meld into a creamy mixture. Garlicky, savoury and gently spicy, it is a bold yet appetising starter that pairs well with plain rice.
Guiding the culinary direction is Master Chef Peng Zi Yu, widely recognised as a Sichuan cuisine mentor to international superstar Nicholas Tse. He anchors the menu with his top three signature dishes: Chengdu Mapo Tofu (S$11.80), Stir-Fried Pork with Chilli Peppers (S$17.80), and Garlic Prawns with Vermicelli and Minced Garlic($18.80). For the festive season, the mapo tofu is upgraded with scallops, adding sweetness and textural contrast to the silky tofu and savoury sauce.
The festive menu is available for dine-in and selected takeaway options, allowing families to celebrate either at the restaurant or at home. For diners who enjoy a fiery edge to their reunion meals, SO DO FUN offers a festive alternative to the usual banquet fare: one that blends tradition, spice and sociable sharing.
SO DO FUN outlets in Singapore:
Midtown House: 120 Beach Rd, #01-01
Waterway Point: 83 Punggol Central, #01-23
The Centrepoint: 176 Orchard Rd, #B1-17
