Golden Peony

Nestled in a corner on the third floor of Conrad Centennial is this award-winning Cantonese restaurant. The interior blends traditional Chinese elements with more contemporary touches, much like the curated menu prepared by executive chef Ku Keung. His rich experience in Hong Kong cuisine is invoked in many of the restaurant’s specialities, such as the signature London roast duck—its pure layer of fat and crispy skin adding dimensions of texture and flavour. Other dishes embody Ku’s expertise in melding the comforts of classic Chinese dishes with contemporary luxuries, especially the crispy egg noodle ball with stewed half lobster and the Angus tenderloin cubes. Dim sum is another speciality served alongside novel creations, like the Szechuan mala dumplings and kurobuta pork spring rolls.