For many, this has been one of the best Chinese restaurants in Singapore over the past two decades, a soothingly deluxe restaurant dazzling with its refined but authentic cuisine and service to match, and a reasonably recent makeover has only added to this claim. The space has added a further layer of comfort while the menus have been revitalised with plenty of surprises and excellent seasonal specials, as in chilled marinated South African baby abalone with Japanese sake, double-boiled chicken soup with sea whelk, spike sea cucumber and organic black garlic, steamed fresh crab claw with a frothy spring onion and ginger sauce and stuffed sliced crispy suckling pig with prawn paste and foie gras.