Regarded as one of the top Cantonese restaurants in Singapore, the 120-seater restaurant is also one of the prettiest with its soothing blue and jade decor hue, specially commissioned wallpaper and elegant lantern lighting.

With the overall concept inspired by the Chinese saying “a feast of eight precious treasures”, Chinese executive chef Leong Chee Yeng’s Cantonese-style menu features more than just a few culinary treasures. The jewel has to be the roasted Peking duck, which is succulent and aromatic. The best way to enjoy it is to tuck the duck meat into a soft pancake along with shreds of candied orange peel, a dollop of hoisin sauce and crisp cucumber. Similarly the crispy roasted pork belly is excellent; the combination of the crust and evenly marbled meat makes for quite a mouthful. The simmered egg noodles with Boston lobster and X.O. chilli sauce is another must order. Served with half a lobster in a rich, mouthwatering X.O. sauce spiked with a hint of ginger, it is an indulgent bowl that makes the meal.

Finishing off is an assortment of creative Chinese desserts like the almond ice which is similar to a cheng teng but served with almond jelly. Or choose the cream of mango, a modern interpretation of an old standard with coconut ice cream and green lime jelly.