广州愉香公寓 - 广州琵洲国际会议展览中心

The chain operates branches in Hunan and Guangdong, but everything started in this flagship venue with a landscaped garden and a running stream. Its namesake signature dish is rice cooked in a pigeon and pork bone broth, boasting a crispy golden crust on the bottom and topped with steamed pigeon or a combo of pigeon meat and gizzards. Besides deep-fried or salt-baked fowl, the sautéed squid with cucumber is also a must.

TV may well have changed the life of the Hong Kong chef who helms Chōwa – after honing his skills in Western cooking, Louis Tam was inspired to explore Franco-Japanese fusion food by a Japanese TV drama. The seasonal six- and eight-course tasting menus embody his vision, and everything is made from scratch: the sauces, pickles, even the plum wine. The piping hot brioche has a springy texture thanks to the yudane recipe. Ask about wine and sake pairings.

The majestic red and gold colour scheme is a fitting lead-in to the Cantonese classics reimagined by Chef Chan with a refined touch. Try his juicy and tender char siu or the Peking duck with its dark and crispy caramelised skin. The array of dim sum on offer, such as apple sauce char siu puff pastry, is also a highlight. With vivid colour and varied textures, the steamed red yeast rice roll stuffed with minced shrimp in a crispy crust is enticing.

Chao Yue means jumping waves, echoing the sculptural wave form on the ceiling of the spacious dining room. Three fixed price menus put the fun back into fine dining and globally sourced produce is used in impeccably presented, playful and pleasantly surprising dishes, such as eel maw disguised as sticky lychee rice balls. Chaozhou traditions and innovative techniques are melded seamlessly in dishes like boneless crispy skinned pigeon in bean sauce.

Adjacent to a convention centre, the restaurant is spread over two floors with both a main dining area and many private rooms. Bird and flower murals and marble with exquisite veining add to the contemporary Chinese chic. In addition to Cantonese barbecue and dim sum, Chef Fei and his team excel in Chaoshan favourites such as marinated raw seafood and soy-marinated meats. Must-try items include the baby pigeon with its crispy skin and juicy meat.

Slat wood panels, exquisite bonsai, a soundtrack of a flowing river – it all imparts a Zen-like ambiance. The young chef has extensive experience in plant-based cooking and the single tasting menu features the season's best produce. The course water bamboo three ways, in particular, showcases the chef's vision and meticulous skills. The plant is grilled, basted in sauce, oven baked and made into a roll, for varied textures and flavours.

A must-try for spicy food lovers. Named after famous statesman Zeng Guofan of Qing Dynasty, the room pays tribute to him with his literary and calligraphic works. The menu also focusses on dishes and seasonal ingredients from Hunan province, where Zeng hailed from. The signature softshell turtle is either braised in sauces or blanched in stock, best ordered ahead of time. Also try the braised pork belly, a recipe from Shuangfeng County.