If you have a generous expense account or someone special you want to impress, take them to Jiang-Nan Chun for fine Cantonese cuisine. I started with one of their double boiled soups - the broth was so rich and flavoursome, it was almost satisfying as a meal in itself. It’s best to call a day in advance to place your order, so that the kitchen can have the luxury of time to labour over it. Here they really appreciate the quality of their ingredients, and it shows in dishes such as its signature braised abalone wedge with bitter Hong Kong kailan (a Chinese brassica similar to broccoli). At $40 per piece, it was pricey, but truly worth every cent for its luxurious texture and balanced bitter-salty-sweet flavour. No corners are cut either, when it comes to the preparation. For a dish of sweet and sour pork, they used hawthorn berries in place of tomato ketchup, lending it a classier, subtle, nuanced tang and giving the familiar dish a touch of finesse. A dish of eel (one of my favourite fish) was grilled until crisp and drizzled with black bean sauce in a yam basket: firm, rich, gelatinous and fatty - absolutely superb. The innovative desserts are also guaranteed crowd-pleasers. The smooth and flavourful almond cream with yam and hasma (dried Asiatic grass frog’s fallopian tubes, with a texture like tapioca: I’m not joking) was exceptionally good; while fried dough sheets were given a touch of elegance by being infused with the subtle fragrance of cassia flowers - light, crisp and delicately floral: an absolute delight. The waiting staff were friendly, professional and passionate about the restaurant.