Chinese New Year Dinner at The Langham Melbourne
The Langham Melbourne's Melba Restaurant transformed into a vibrant celebration of Chinese New Year, delivering one of the most memorable dining experiences of the year. Attending the media preview set the stage for what would become an unforgettable feast (buffet is running from Feb 16-21), blending authentic Cantonese traditions with refined fine-dining execution.
The evening began with an impeccable array of Chinese cold starters that immediately signaled the level of care and precision involved. Braised soy beef shin paired with jellyfish salad dressed in sesame and fragrant vinegar offered a refreshing, textural contrast, while drunken chicken alongside century egg with pickled ginger brought classic flavors elevated by perfect seasoning. Pickled black wood-ear mushrooms, Sichuan crushed cucumber salad, and seaweed with cucumber rounded out the section, each bite crisp, balanced, and bursting with umami.
From there, the meal escalated into a parade of signature highlights that left diners in awe. The Cantonese fried radish cake topped with scallop XO sauce delivered golden, crispy exteriors giving way to tender, savoury interiors - an instant crowd-pleaser. Then came the showstopper: crispy Cantonese roast duck, its skin shatteringly crisp, wrapped in delicate pancakes with homemade plum sauce and fresh spring onions for that perfect balance of richness and brightness. Steamed red grouper glistened under a superior stock, its flesh flaky and impeccably seasoned, while beef tenderloin with black pepper sauce melted in the mouth, tender and boldly flavored.
No celebration would feel complete without the luxurious “Buddha Jumps Over the Wall,” a opulent soup brimming with sea cucumber, fish maw, scallops, chicken, abalone, mushrooms, quail eggs, and rich Shaoxing wine-infused master stock. Its depth and complexity made every spoonful feel indulgent. Seasonal greens provided a welcome freshness, and the E-fu noodles with spanner crab, pearl mushrooms, and silky egg white sauce offered slurpy, comforting decadence that lingered long after the last bite.
The attention to detail extended beyond the food. The staff, widely regarded as the envy of the industry, moved with seamless grace, ensuring every course arrived at its peak. Huge credit goes to André Jacques, Jay, Jeffrey, and Executive Chef Thomas Rappl, whose vision and leadership brought this authentic Chinese fine-dining experience to life. Their commitment shone through in every element, from flawless preparation to thoughtful presentation.
Wine pairings elevated the entire affair. Exceptional selections from Stonier and Penfolds complemented the bold flavors beautifully, while celebratory Chandon sparkling bubbles added a festive sparkle to toasts and moments of joy. The harmony between food and drink felt effortless yet expertly considered.
A lavish Chinese New Year buffet awaited - with dedicated Chef’s Special Station, Comfort Food Station, Seafood Counter, Meat Counter, Soup Station, and Sweets. The set feast commanded full attention. Desserts provided a sweet, triumphant finale: fluffy Fa Gao prosperity cakes , Tang Hulu candied fruits for playful sweetness, pork floss cake for savory contrast, almond tofu, eight-treasure rice rich with nuts and fruits, and sliced seasonal fruit to cleanse the palate. Each bite brought pure delight, sealing the evening in celebratory bliss.
Running from February 16 to 21, 2026, this special Chinese New Year offering at Melba Restaurant invites guests to immerse themselves in the festivities. Whether seeking a grand buffet experience or inspired by the preview's highlights, bookings are essential to secure a spot in what promises to be a highlight of Melbourne's dining calendar. The Langham once again proves why it stands out in the city's culinary landscape - through unwavering dedication, exceptional ingredients, and a genuine passion for creating lasting memories. Here's to prosperous feasts and many more nights filled with such joy.