T. Dining by Singapore Tatler - - Chinese -

There are a lot of dishes to try here, other than its sig­na­ture Pek­ing duck, of course. The sautéed crab claw is one of them; the chefs skil­fully cook the fleshy meat with shal­lots and pre­served olives. It’s a must­try dish full of aro­mas, tex­tures and har­mon­is­ing flavours.

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