This restaurant is the result of a collaboration between the TungLok Group and Beijing’s XiHé Group, both stalwarts of Chinese cuisine. No prizes for guessing that the signature dish here is the Peking duck, served in a veritable procession. The crisp, lacquered skin is served with a combination of popping candy and blueberry sauce, while meat from the bird’s breast is served with wheat pancakes and an Eight Treasures Box holding a variety of condiments.

Also recommended is the Australian wagyu beef cubes fried with vegetables in truffle oil; deep-fried Chinese yam with dried chillies; and Sichuanstyle steamed marble goby. Get the pan-fried red bean pancake at dessert. The sweet bean paste is smooth and luscious, while the pancake is supple and fried to a light crisp. The double-boiled almond cream with egg white in young coconut is a good option for those who prefer to eschew oil at dessert.