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Tucked discreetly behind Raffles Hotel, this rather bizarre but novel eatery combines Chinese cuisine with Chinese medicine. Celebrity chef Anthony Bourdain had his yang pepped up with deer penis wine and his sex life improved by doubleboiled\r\[name]rican ginseng soup. Be careful that your choice of order doesn’t give away more of your medical needs than you’d like made public!
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Affording some of the best views over the bay area, Hai Tien Lo is the rightful recipient of many culinary awards. Executive chef Yong Bing Ngen, whose extensive experience includes a spell in Bangkok, offers signature dishes like crispy prawn with wasabe mayo as well as home-made bean curd with dried scallops, baked cod with honey and pepper sauce and, for dessert, aloe vera with mango sherbet. Golden Peony Level 3 Conrad Centennial Singapore, 2 Temasek Boulevard, Bay/City area Tel: 6432 7482 Smart casual The Golden Peony is a lesson in understated elegance—the service is attentive yet unobtrusive, the decor is soothing and delicate. Traditional Cantonese cuisine is married with modern methods whereby lighter oils and seasonings help flavours flourish and keep waistlines in check. The menu, although not vast, is probably best navigated with some help from the knowledgeable staff.
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Just voted the best ethnic restaurant in Singapore, Hua Ting maintains traditional Cantonese cooking while combining new ingredients. Hong Kong master chef Chan Kwok is at the helm. Signature dishes include shark’s bone cartilage soup, home-made bean curd with crab meat and vegetables, and baked spare ribs with barbecue sauce.
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Coming from the fine stable of the Tung Lok group of restaurants, director of kitchens is the award-winning Sam Leong who describes the cuisine as ‘modern Chinese’. Signature dishes include wokfried crab claw in fresh green peppercorns accompanied by pan-seared radish cake, and steamed fillet garoupa with minced chopped chilli and roasted minced garlic.
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Carlton Hotel is still, and always has been, best known for the awardwinning Cantonese restaurant Wah Lok, consistently rated as Singapore’s most popular Cantonese and ranked among Singapore’s best restaurants for 13 consecutive years since its opening. Since March 1989, Wah Lok’s kitchen has been run by executive chef Li Kwok Kwong and his team of experienced Hong Kong chefs.
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