HeeFun Apartment - FuLi New World Plaza

The head chef, who hails from Guangdong, has been cooking professionally since the age of 15 and has extensive experience at hotels in Shanghai and Nanjing. Each dish embodies the utmost finesse and attention to detail. The range of dim sum at lunch is dazzling – especially the deep-fried taro dumplings with shrimp and chicken filling. His signature crispy-skin chicken, made with birds from Qingyuan, boasts robust flavours and a velvety texture.

Christened after the dynasty and a nod to the owner's name, this award-winning place has pillars covered with stainless steel bricks and gigantic glass-feathered wings hung from the mirrored ceiling that lend an eerie sense of space. Standouts on the predominantly Sichuanese menu include spicy boiled tiger grouper, jujube wood-roasted 42-day Peking duck, and spicy crab. Try the Sichuan street food, too – such as stuffed pancake, and Zhong's dumplings.

Perforated windows, ceiling fans and chandeliers impart retro Lingnan flair. Chef Feng also bases his recipes on Lingnan traditions and seasonal local produce, but slightly tweaked to the local palate and spruced up with unique creativity. His Shunde minced fish soup perfumed by makrut lime leaves, and roast goose that takes 45 minutes to cook in the oversized grill, tend to sell out fast. End the meal with silky ginger milk curd in Shawan style.

Nestled in a printing plant-turned-cultural park, the two-storey restaurant boasts an airy, high-ceilinged dining room. Faux-industrial elements work well with wood and bamboo accents for a relaxed ambience. The menu features simple dishes with Sichuanese touches, such as the must-try poached fish with peppercorns on the vine – layered flavours contrast nicely with the velvety fish. Friendly service and sensible prices are also reasons to visit.

As in other branches of this Singapore-based chain, the kitchen team never fails to deliver quality dishes thanks to inspired insights and honed skills. The must-try black pepper mud crab exudes an intoxicating aroma and seafood flavour, while double-boiled fish maw soup with shark bones warms the heart and soul. Their dim sum lunch is to die for – deftly crafted translucent rice noodle rolls and tofu skin rolls stuffed with shrimps and chives.

In a main dining room and 32 private rooms, all exuding understated glamour, this place champions innovative and refined Cantonese fare. It serves hand-crafted dim sum, a rare thing these days. The menu has an array of double-boiled tonics, such as fish maw and ginseng soup. Pre-order to avoid disappointment. Round off the meal with black sesame sweet soup over milk custard for double indulgence. Other signatures include stir-fried flat rice noodles with beef, and juicy roasted goose.

Chinese