It’s always a delightful dining experience at Kai Garden, which is helmed by chef-owner Fung Chi Keung, formerly the group executive chef of Paradise Group. The service here is as impeccable as the food. If you can’t decide what to order from the extensive menu, leave the task to your server—we ordered everything that was recommended and enjoyed most of it.

The pan-seared wagyu beef cubes with sea salt and lime come tender and perfectly cooked; the garoupa in lobster soup is full of flavour; and the sweet and sour pork ‘on the rocks’ (i.e. served on ice shavings) features succulent meat encased in a light, crisp batter. The highlight of the menu has to be the Peking duck with its delectably crisp skin and succulent flesh. The duck is served tableside with five different wraps (original, pumpkin, spinach, bamboo charcoal and beetroot) and five sauces (traditional, black pepper, sesame, seafood and a special chef sauce). Each offers a unique flavour, but our favourite combination is the original wrap with traditional sauce.

The dim sum selection is equally impressive. The steamed prawn dumplings boast a delicate skin with plump fresh prawns enscounced within. The crowd puller is the pan-fried charcoal pork bun, comprising a delicious juicy pork filling encased within a fluffy charcoal bun.