GOLDEN PEONY

Executive Chinese chef Ku Keung helms the kitchen, and his finesse is evident in dishes such as the delicate double-boiled seafood soup in whole young coconut, as well as the crispy egg noodle ball with stewed half Maine lobster. Beyond refined Cantonese flavours, his creativity also shines in contemporary dishes like his speciality of crispy fried New Caledonia Obsiblue prawn, which sees the prawns stuffed with spicy fish paste and dried shrimp, then sprinkled with a curry leaf crumble. For dessert, the chilled cream of avocado is tasty and surprisingly light, but the fragrant crispy fried pancake with black sesame paste is what ultimately stole our hearts.