CaRry Hotel

This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.

Complete with a courtyard and a high-ceilinged foyer, the interior of this luxurious mansion oozes 1930’s glamour. The menu adds a new twist to elaborate recipes available only to the elite back in the day, and which entail lashings of patience and exceptional skills. Try the roast suckling pig three ways that takes a day to prepare. Yilan speciality goza is deep-fried custard made with minced pork and shrimp. For a sweet finale, try kumquat and mashed taro.

Formerly a members-only dining club, it excites not by its decor, but by shrewdly executed Huaiyang and Sichuan classics, alongside Taiwanese favourites. The veteran head chef cuts back on oil and salt without sacrificing flavour. The main room is quiet and spacious; private rooms are perfect for banquets. Arrive early if you wish to enjoy a long lunch.

This popular soup dumpling shop was born over 20 years ago after its owners were taught how to make xiao long bao by a Shanghainese chef. Only the freshest pork hind leg cuts are used as the filling and the dumpling ‘skin’ is made simply with flour and water. Their soup-squirting dumplings are also known for their lightness. The red bean pancake uses two kinds of red beans in its silky filling which is complemented by a crisp sesame pastry crust.

A floral display provides pops of colour in this pristine white cube that calls to mind an art gallery. Chef Alain Huang's tasting menus comprise 10-plus creative courses that are French in origin but influenced by Asian cuisines, wine or alcohol-free drinks inclusive. Top-notch ingredients such as king prawn, scallop and veal are meticulously prepared and beautifully presented. Your meal is bookended by stunning amuse-bouches and petit fours.

This shop has been selling the same tasty popiah rolls for over 30 years, though it was renamed and changed location. The fillings, including braised pork belly, tofu skin, ground peanuts and pork floss, impart rich texture. Vegetarian version available.

This pushcart near the end of the market may lack a sign but it always attracts a queue. Their shaobing, fried in oil then baked in a clay oven, comes in two sweet and two savoury varieties – try the minced pork or sugar filling.