Abalone need not wait for Chinese New Year. The Abagold Abalone Festival 2026 is already under way in Singapore, with chefs putting the shellfish into everything from mushroom chawanmushi to sea urchin risotto and Teochew-style marinades.
Running from 10 October to 12 December 2026, the festival returns for its second edition with eight partners named in the organiser’s announcement. This is a restaurant-hopping affair, rather than a single festival ground: choose a dish, book with the venue and make an evening of it.
TL;DR
- When: 10 October to 12 December 2026.
- What: Limited-time dishes featuring South African farmed Abagold abalone at restaurants across Singapore, plus a home-dining option.
- Look out for: AMI Patisserie’s abalone chawanmushi, Zenryoku’s charcoal-cooked dishes and abalone pasta and risotto at Scott’s Grill, Capasso and Supply & Demand.
- Plan ahead: XIAN’s marinated abalone is announced for late October; Tanglin Club’s dish is members-only.
- Worth knowing: Zenryoku requires each guest to order at least one alcoholic beverage. Check current menus, charges and availability directly before booking.
One ingredient, several very different dinners
Abagold farms its abalone in Hermanus, South Africa. For this festival, the interest lies in what Singapore’s chefs do with it: some keep the preparation spare, while others build a dish around the shellfish’s liver, stock or marinade.
The result is a useful excuse to explore beyond the familiar banquet-style braise. Here is what the organiser has announced.
AMI Patisserie: chawanmushi takes an autumn turn
Chef Makoto Arami’s Abalone Chawanmushi with Autumn Mushrooms combines egg custard with abalone and seaweed dashi, finished with maitake mushrooms and slices of abalone. It is served as part of AMI’s autumn dessert dining experience, rather than presented as a standalone à la carte dish.
Where: 27 Scotts Road.
Zenryoku Izakaya: charcoal, butter and ginger-scallion flavours
Zenryoku offers two routes. Shioyaki Abalone is salt-grilled over binchotan and served with an abalone-liver dashi butter sauce. Awabi Itame pairs the shellfish with portobello mushroom and ginger-scallion flavours, also cooked over the Japanese charcoal.
Where: 183 Upper Thomson Road, #01-04. The venue requires a minimum of one alcoholic beverage per guest, so factor that into your plans.
Supply & Demand: an ocean-minded risotto
The Esplanade restaurant’s Grilled Abalone Risotto sets the abalone over rice cooked with sea urchin and crustacean butter, finished with squid ink and parsley. On paper, this is one for diners who would rather make their festival dish the centre of dinner than a small extra.
Where: 8 Raffles Avenue, #01-13, Esplanade Mall Annexe.
Scott’s Grill: abalone pasta with a liver emulsion
For its Grilled Abalone Pasta with Liver Emulsion, Scott’s Grill steams the abalone in its shell for three hours before grilling it to order. The liver is poached in cream and blended into a sauce with garlic, dashi, shiso and chicken jus.
Where: 1 Scotts Road, #01-13, Shaw Centre.
Capasso: risotto or cold angel hair
At Capasso, Abagold Risotto brings together abalone, mongo ika (cuttlefish), cordyceps and puffed barley in a broth made with abalone liver. The alternative is Cold Angel Hair Pasta with Abalone Supplement, with miso-smoked uni dressing, Oscietra caviar and myoga.
Where: 92 Telok Ayer Street. Confirm how the abalone supplement is charged when ordering.
Avant Seafood Market: two simpler preparations
Avant’s Miso Butter Steamed Abalone is steamed before a finishing turn on the grill. Its Cold Baby Abalone is briefly steamed and chilled on ice. These offer a different direction from the pasta and rice dishes elsewhere on the programme.
Where: 129 Owen Road. Confirm opening and redemption hours directly before visiting.
XIAN: a Teochew-inspired option for home
Chef Desmond Heng, founder of Suguru Home Dining, introduces Teochew Marinated Abalone through his ready-to-eat seafood concept XIAN. The announced preparation uses Luzhou baijiu in place of traditional yellow wine, with shoyu, herbs, spices and rock sugar.
Availability is announced for late October, with pre-orders through the XIAN and Suguru websites. Check the launch date and collection or delivery arrangements before ordering.
Tanglin Club: a members-only addition
Tang Yun at Tanglin Club is serving South African 6-Head Abalone with Morel Mushrooms and Beancurd. This festival option is for members only.
Where: Tang Yun, 5 Stevens Road.
The Gold Trail: collect as you dine
The festival also has a collectible passport, with stamps building an illustrated Abagold Food City. The organiser’s current website lists six Gold Trail venues: AMI Patisserie, Avant Seafood Market, Capasso, Scotts Grill, Supply & Demand and Zenryoku.
Participation in the wider festival does not automatically mean a venue is part of the passport trail. Check the official festival website for current stamp requirements and redemption terms before planning your route. Redemptions are listed at Avant Seafood Market on Owen Road.
FAQ
When is the Abagold Abalone Festival 2026?
It runs from 10 October to 12 December 2026. Individual dish availability may vary; XIAN’s home-dining option is announced for late October.
Is there one festival venue?
No. The festival takes place across participating restaurants, with bookings handled by the venues. XIAN adds a ready-to-eat option for home dining.
Which restaurants are participating?
The announcement names AMI Patisserie, Avant Seafood Market, Capasso, Scott’s Grill, Supply & Demand, Tanglin Club, XIAN and Zenryoku Izakaya.
Can anyone try every dish?
No. Tanglin Club’s dish is members-only. AMI’s dish forms part of its autumn dessert dining experience, while Zenryoku requires one alcoholic beverage per guest.
Where does the abalone come from?
The festival features Abagold’s farmed South African abalone from Hermanus.
How do I join the Gold Trail?
Order a qualifying festival dish at a participating Gold Trail restaurant and collect the relevant stamp. Consult the organiser’s current terms for rewards and redemption requirements; the trail covers six venues, not all eight festival partners.
Where can I check menus and make a booking?
Start with the official Abagold Abalone Festival website, then confirm the dish, current price, any additional charges and reservation arrangements with the restaurant.
Source: Abagold’s press release dated 8 October 2026 and the official festival website, checked on 16 October 2026. This is an announcement-based guide, not a first-hand tasting review. Menus and availability may change. Festival image supplied in the press release, courtesy of Abagold.
