FLAVOURS AT ZHONGSHAN PARK

The three-page à la carte menu is divided into local, Asian and Western cuisines, with each page complete in its selections, making for easy navigation. The local page covers Chinese, Malay, Indian and Peranakan favourites, while the Asian section features primarily Hong Kong items. The meaty, sweet crab timbale whets the appetite; the pan-roasted tender Angus fillet Rossini, accompanied by crisp asparagus and herb-roasted potatoes, is enhanced by fragrant Madeira-truffle sauce. There is an adequate, albeit compact, wine list. Staff are attentive and friendly in this well-designed, colourcoordinated restaurant.