This elegant restaurant in the Marina Mandarin hotel is a reliable place for a tasty Chinese lunch or dinner. My starter of clear abalone and mushroom soup was soft, subtle and dainty, and showed a real light touch from the chef, whilst my main dish of unctuous stewed belly pork satiated my fatty, carnivorous instincts with is gooey richness. On the recommendation of my waitress, I went for the savoury-sour cold red plum noodles as a pre-dessert: they really refreshed my palate ready for the real show-stealers here. Desserts at Chinese restaurants are so often afterthoughts that it is a real pleasure to find them given real care and attention. Forget the run-of-the-mill longans, almond jelly and nut creams: desserts here are innovative and delicious. If you want proof, try the luxurious creamy avocado mousse dressed with glistening, gummy sago pearls and a dollop of ice cream. Another, a red plum served with yoghurt, serves as a palate cleanser after a meal of rich Cantonese dishes, while the pumpkin cream with black glutinous rice delivers a rich, natural sugar hit that does not cloy.

WINE: A comprehensive selection of Old and New World wines, but we recommend going for the interesting Chinese wines by the bottle. Limited selection by-the-glass.