Peony Jade (Clarke Quay)

Located on the first floor of a riverfront building, this restaurant has classic Chinese imagery throughout its roomy interiors—red lanterns hanging from the ceiling, wooden lattice patterns on the walls and a moon gate (in this case, mirrored) that almost looks like it leads somewhere. The menu is expansive and features Sichuan and Cantonese dishes. And if you find it difficult to choose which dishes to order, simply ask the alert staff for help. The presentation varies from classy (char siu on a heavy black slate tile) to unique (hot-and-sour soup in the kind of dessert glass used for chendol or scoops of ice cream). The dish of king prawns is served with a comforting pumpkin sauce, while the smoked duck has hints of smokiness, though its flesh could be more succulent. You’d do well to add in an order of utterly tender beef steak or lamb baked Chinese-style.

TATLER TIP

Lunchtime diners should ask to see the dim sum menu, as the servers might not automatically present it. Note that the portion sizes for à la carte items are huge.

SIGNATURE DISHES

1. Szechuan camphor wood and fragrant tea leaf-smoked duck with

steamed flower buns

2. King prawns (de-shelled) garnished with creamy pumpkin sauce 3. Deep-fried scallops served two ways in taro nest with noble sauce 4. Baked Chinese-style lamb and/or beef steak with The Pump Room

microbrewery beer