JIANG-NAN CHUN

The menu is traditional, with touches of modernity peppering the extensive offering. Double-boiled soups are a speciality—the double-boiled pork rib soup with sea whelk, maka and dried scallops stands out for its rich umami and depth of harmonious flavours.

The mesquite wood oven is why the Peking duck here trumps others in terms of aromatic smokiness and gutsy flavours. It’s inventively matched with decadent caviar; the saltiness of the sea subtly augments the juiciness of the duck meat and the delicate crunch of the roasted skin. Also sample the smoky roast pork to further enhance the mesquite wood oven experience.