The menu at Peach Garden boasts interesting touches that indicate that the chef has keen palate and a passion for creative cooking. The restaurant’s signature starter of consommé with fresh prawns and sweet scallops was delicate and clear, like crystal glass. This dish was artfully presented on a delicate bed of egg white steamed in Chinese rice wine and served with a soft roll of rice vermicelli: a picture-perfect display of expert culinary execution. In true Cantonese style, the signature soups of superior shark's fin and shark bone cartilage are offered in two different renditions: with peppery mustard leaves or with silky fish maw and bamboo pith. I went for the mustard version – the fresh, green, peppery leaves were the perfect foil the cartilaginous, sticky soup. An innovative creation of fresh coconut with sautéed scallops and kailan made a fantastic main – the bitter-green kailan going perfectly with the sweet, pearly scallops. The steamed custard bun, a mix of sweet custard and salted egg, was a lovely, subtle and creamy mix of salty and sweet flavours, while the silky cream of almond with beancurd was also very satisfying, if rather bog-standard. On top of the comforting food, the warm, personable service from proprietors Angela Ho and Veronica Tan also make this place a must-visit.

WINE: A succinct list of wines, along with the expertise of Angela and Veronica, means you’re sure to find something suitable.