Kai Garden in Marina Square is the brainchild of chef Fung Chi Keung, previously from the Paradise Group. Here, he serves up classic Cantonese cuisine with a refreshingly innovative approach.

For instance, the signature crispy Peking duck. Generous slices of crisp duck skin are served with five assorted wraps— original, pumpkin, spinach, bamboo charcoal, beetroot—along with corn crisps to be wrapped with the duck. They add a savoury, crunchy element but may risk overpowering the duck.

The remaining meat from the Peking duck can then be prepared as pulled duck meat, certainly an unusual option and testament to Kai’s creativity. Deep fried until light and crisp, the strands of duck meat are just delicious, paired with mantou or steamed buns.

The grouper in lobster soup is not to be missed either. The fresh fish is lightly poached and served in a rich crustacean broth. The rest of the fish is then fried into golden crispy chunks that calls for another round of indulgence.

From the dim sum lunch menu, highlights include steamed custard bun, pan-fried charcoal pork bun and seafood fried dumpling with foie gras.