Cantonese delicacies with a splendid view of the waterfront—that’s what WOK°15 Kitchen offers from its prime location at ONE°15 Marina Sentosa Cove. Helmed by executive chef Chum Kar Ho, the restaurant draws regulars back time and again with a fine selection of roasted meats and wok-fried specialities, including classic chilli crab. Succulent Sri Lankan crabs are served at the table in a wok, swimming in a fragrant and flavourful tomato-based sauce. Mantous (fried buns) must be ordered separately, but are worth the extra cost as the deep-fried pillowy buns here are simply divine. They are as good eaten on their own, or dipped in the sweet-savoury chilli crab sauce. Another house special is the roasted pork belly, with its crown of crisp crackling atop tender, succulent meat. Japanese greenhouse tomato with wasabi-infused sesame sauce is a scrumptious option, but must be ordered in advance because it is not always available. Try the baked king prawn with pumpkin sauce, encased in a beautiful deep-fried vermicelli basket. The sweet crunchy prawns are covered in a well-seasoned sauce made with pumpkin, milk, butter and salted egg, before they are sprinkled with oats and crispy curry leaves. The beef char kway teow is popular too—no surprise given the generous slivers of beef tossed with the lightly charred noodles scented with the wok hei of a well-seasoned wok. The extensive dessert menu offers all the classics, from which the traditional chilled mango with sago and pomelo is a satisfying choice. The rendition here is a little runnier than most, but is comforting and packs just the right ratio of fruit to sago balls, and the perfect amount of sweetness without being cloying.