Now in its second year, Fifty Tales welcomes the Lunar New Year with the return of its Chinese New Year Cincai Dinner, once again in collaboration with Brown-Forman.
Available from 8 January to 2 March 2026, the limited-time menu includes Chinese New Year cocktails and the restaurant’s signature Roasted Corn-Fed Chicken, Truffle Hokkien Char, and Szechuan-style cabbage, alongside the Fifty Tales Yee Sang (with salted guava and calamansi sauce and Chilean abalone).
The Chinese New Year cocktail lineup features Ma Shang Lai (Tequila Herradura with prawn
fat-wash, lychee foam, and plum liqueur), Ah Kam (bak kwa fat-washed
Woodford Reserve with mandarin and chocolate bitters), and Huat Ah (Gin
Mare with chrysanthemum and citrus). 
Two set menus are available: RM288++ for 2-3 pax (4 dishes, 1 cocktail) and RM598++ for 4-6 pax (6 dishes, 2 cocktails). Add-on cocktails are priced at
RM58++ with any set.
Ordering the set menu, a bottle of Benriach 10 years old or Glendronach 12 years old qualifies diners for a Chinese New Year lucky draw running until 5 March 2026, with prizes including single malt whiskies and a personalised calligraphy artwork as the grand prize. Winners will be announced on Fifty Tales’ Instagram, with the grand prize revealed on 5 March 2026.
For more & reservations:
Contact: +03-2022 1100
The featured spirits are distributed in Malaysia by Drinks Connexion, Brown-Forman’s exclusive local distributor.
