Suzhou’s Michelin-selected restaurant Ban Lan 班嵐 makes its international debut this month with a new outpost at Scotts Square. Renowned for its elegant take on Fujian (Hokkien) cuisine, Ban Lan brings centuries of culinary heritage to Singapore, offering dishes celebrated for their delicate flavours, fresh seafood, and nourishing broths.
Helmed by Chef Sun Xiao Yang, a Fujian native and disciple of award-winning Chef Wu Rong, Ban Lan Singapore promises a dining experience steeped in authenticity and artistry. The menu features time-honoured favourites such as Southern Fujian spring rolls (run bing), a 400-year-old UNESCO-recognised dish, alongside the luxurious Buddha Jumps Over the Wall, simmered for 24 hours with premium seafood. Other highlights include steamed glutinous rice cake with crab, baked Boston lobster with truffle and Fujian rice, and the signature crispy sesame chicken, delicately smoked with Anxi Tie Guan Yin tea — offered at half price from November 7 to 16 as part of its opening promotion.
From Suzhou to Singapore, Ban Lan continues its legacy of refined Fujian cuisine, balancing tradition and innovation with every dish. With warm service and intricate flavours drawn from the mountains and seas of its home province, the restaurant invites diners to experience the depth and elegance of Hokkien dining, reimagined for the modern palate.












