Canton Road

WHY GO

With a modern take on traditional Chinese cuisine, specifically from the Jiangsu province, chef Wang Wei Qing of Canton Road has paved the way for bold renditions of old favourites such as the Ming dynasty roasted Peking duck. Perfect for any occasion, most dishes are meant to be shared as servings are plentiful and the immediate dining area seats a lucky 88.

TATLER TIPS

Reservations are necessary, although walk-in parties may wait in a private seating area and enjoy libations from the fine wine selection.

• For the stuffed suckling pig with dried shrimp and taro fried rice, do order at least a day in advance to ensure that your event menu has its crowning jewel.

• The seafood can be prepared in many different ways, but recommended is the tiger grouper with stir-fried ginger and spring onion for a straightforward take on the fresh fish.

Sweet and sour pork ribs, Jiangnan style

Signature fried rice, sea urchin, shrimp, and Australian scallops

Wasabi coated prawn balls