Contemporary Chinese is a difficult genre to nail, but chef Sam Leong doesn’t seem to have many issues here. The pan-seared foie gras with smoked duck breast and yuzu sauce is topped with crispy tofu skin for contrast. The mapo tofu dish has a delicate Sichuan “ma-la” overtone that emphasises aromatics over the spicy and numbing sensation, complemented by sweet crab claw meat and silky pearl rice. Meat dishes shine, too, as Leong’s gorgeous cumin-scented pork rack is perfectly finished to accentuate the meat’s flavour; it has enough bite and tenderness. The Australian lamb cube, which is brightly accented with yuzu, ginger and scallion is another winner.