This spacious Cantonese, Michelin-star-blessed brasserie de luxe is a constant on the coruscating waters of Singapore gastronomy, surviving the ever changing tides of fashion and still producing a first-rate product. Ever since 2003 Chef Cheung Siu Kong has never let up in pursuit of delivering a glittering experience for his customers. While techniques inevitably change, the kitchen stays true to classic executions, allowing the ingredients to sing – take, for example the beautiful simplicity of a dim sum lunch with Champagne. Alternatively, try their signature poached rice with lobster, pan-fried wagyu beef with wild mushrooms or sautéed fillet of grouper with shredded sweet pea and bean sprouts.
Beyond these signatures, barbecued Iberico pork with honey sauce and wok-fried prawns with soya sauce also come highly recommended, while a range of menus simplifies choice.
Private dining here is an artform, with an array of different dining rooms to suit.