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One of the most popular restaurants in Chinatown, this delightful spot serves standard Cantonese and Mandarin fare in a clean, bright setting. Dim sum is doled out daily from 8am to 2.30pm. As a benefit to both hungry diners and dieters, many entrees are available in small and large portion sizes.
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This former warehouse has been given the luxury treatment, with exotic silk drapes, rich wall coverings and a technicoloured glass-enclosed wine cellar. The old film vaults have been turned into private dining rooms for the utmost in intimacy, or dine in the main room for unparalleled people watching. Then there’s the food: upscale presentations of traditional fare like Hunan pork, Cantonese roast duck and five-spice ribs. A well-composed wine list includes a variety of whites and Asian beers.
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Chef Jackie Shen’s culinary background may be French, but she has proved she can turn out inspiring Asian at this hip, stylish spot. Specialities include the bird’s nest appetiser, where a nest of puffy rice noodles coddles tamarind-glazed quail, a crispy Peking duck sweetened with a cherry-cognac sauce and an Asian bouillabaisse with shellfish and soba noodles. Adventurous diners try the multi- course tasting menu, but everyone should save room Shen’s trademark 'chocolate bag’ – a chocolate container filled with white chocolate mousse and fruit.
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Located in the rather nice Peninsula Hotel, the theme is 1930s Shanghai supper club chic, and the guests dining in this intimate setting range from couples celebrating special occasions to business people with healthy expense accounts. Chef Richard Chen specialises in Asian food with a French twist. Dim sum is served daily, and when the weather’s warm, there’s an outdoor patio.
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