A Chinoiserie-style setting and an extensive selection of delicacies make this a stylish spot to dine and be seen.
Apart from requisite Chinese restaurant staples and a pork-free barbecue selection, Chynna also serves an interesting collection of vegetarian dishes and a special "well-being" cuisine.
The hot and sour soup with shredded fish maw and handmade mackerel fishball makes for a lovely spicy start. For something milder, go with the clear chicken soup with bamboo pith or the sundried scallop broth. The signature wok-fried prawns set the benchmark. Coated in a creamy buttermilk sauce, spiked with chilli and scented with curry leaf, they are absolutely delicious. Other hits: The honey-glazed boneless chicken topped with crispy ginger flakes, and the homemade soft beancurd, which is smooth as tau foo fah.