At this one-Michelin-starred restaurant, local celebrity chef Sam Leong marries common ingredients with technique to produce modChinese magic. Start with milky double-boiled chicken broth featuring sweet morel mushrooms in Thai coconut. Western touches are evident in dishes like beef tenderloin tossed in black pepper sauce, foie gras in yuzu soy sauce, and lemongrass-marinated lamb chop in fermented spicy bean dressing. Ah Sam abalone mee sua is a bestseller here, richly flavoured with superior chicken stock. For dessert, Leong adds clever twists to tradition such as in his reconstructed egg tarts and molten black sesame cake. Both are must-tries.