JIANG-NAN CHUN

Four Seasons Hotel, Level 2, 190 Orchard Road Boulevard, S(248646) TEL: 6831 7220

This Chinese stalwart is in the very capable hands of executive chef Tim Lam, who has jazzed up the menu to include his creations alongside classic favourites. Try the crab shell filled with a tasty mix of shredded crabmeat, onions, milk and butter, as well as the dessert of silky and aromatic hot almond cream steamed with egg white. You can’t go wrong with the Peking duck, which is roasted using mesquite wood to render it juicy and a little smoky; the skin is also deliciously crisp with just the right amount of fat underneath. It’s paired with the usual accompaniments, but for a luxe touch, it is also topped with oscietra caviar. For a Cantonese restaurant, the wine list is quite impressive, and has major Old and New World labels. The service staff are helpful and friendly, but not intrusive.