The Rooftop That Time Forgot
Yue Hwa’s façade endured as a sentinel of heritage, but its rooftop, once the pride of a community, became a secret space above the familiar.
It was not lost, only waiting.
Waiting for the right moment, the right hands, the right vision to breathe life back into its walls.Hidden in plain sight, it stood as Chinatown’s quiet secret. A stage without its actors. A story without its readers. A chapter waiting for its return.
And so, The Fulin Pavilion was imagined, not to erase what was forgotten, but to let it rise again.
The Rooftop Reimagined
The silence did not last forever. Where once there were only memories, there is now a new beginning. The forgotten rooftop has been reborn as The Fulin Pavilion, a Cantonese dining and bar destination that blends the elegance of a bygone era with the rhythm of modern Singapore.
Two Masters. One Vision.
The Fulin Pavilion’s soul lives in its kitchen, guided by two masters whose paths stretch across Hong Kong, Guangzhou, Beijing, Jakarta, and Singapore.
Chef Foo Wah Keng
“Dim sum is memory folded into flavour”
Over two decades in the kitchens of Crystal Jade, Spring Court, and Orchid Hotel have honed his mastery of dim sum, translucent har gow, silk-smooth rice rolls, dumplings bursting with quiet perfection.
Chef Lin Jian Ming
“Cantonese cuisine is an orchestra”
With more than 35 years in classic Cantonese cuisine, from the grand ballrooms of Hong Kong’s Jiangnan Jia Hotel to Executive Chef at Singapore’s Peach Garden, he has turned banquets into theatre, each menu unfolding like a crescendo.
Where Every Meal is a Memory
The Pavilion
More Than A Place To Dine
A living stage where heritage and imagination share the spotlight. Every element is designed to create moments that linger long after the last bite.
By Day
Bright & Unhurried Atmosphere
Bamboo baskets lift to reveal translucent har gow, rice rolls glide silk-smooth, and tea perfumes the air with a quiet rhythm. This is the poetry of dim sum, where every fold carries memory and tradition.
By Night
Transforms Under The Stars
Here, Cantonese banquets unfold like symphonies, double-boiled broths, lacquered roasts, seafood feasts. Cocktails flow in harmony with jazz and Canto melodies, turning dinner into theatre.
