超级屋国际酒店

The bamboo bush, jade ornaments, ink paintings and cut flowers may prime your brain for a hefty price tag, but a meal in this modern restaurant doesn’t break the bank. Its signature braised fish head is juicy and tender, nicely braised in an aromatic brown sauce. Roast duck uses 40-day-old birds that are chargrilled to perfection and plated gorgeously. Always save room for the creamed yam and osmanthus sweet soup.

The upmarket chain is famous for flawlessly fresh seafood flown in from Taizhou daily and this branch is no exception. If you find the à la carte menu overwhelming, go for the set menu to sample various specialities all at once. Besides their signature wild-caught yellow croaker and fried hairtail, make sure you save room for the bird’s nest sweet soup with coconut water and buffalo milk. For the best experience, book a table and pre-order in advance.

The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.

Jingji specialises in royal cuisine that not only pays homage to the nation's culinary traditions, but also captures the essence of regional recipes. The two set menus served in the main dining room focus on dried seafood and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. Those booking a private room can customise their menus. The name is a portmanteau of "Beijing" and "Yueji" – the official flower of the city.

The Milanese fashion brand runs this elegant restaurant that exudes feminine sensibility. On the menu, Northern Italian classics are the main draw: think veal Milanese and Piedmontese beef brasato, as well as hand-made agnolotti and linguine. The array of freshly baked Italian bread on offer is also fantastic. For the full experience, order the set menu. Oenophiles should check out the wine list, which features labels from every region of Italy.

With over 40 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. He is justly proud of his crispy deep-fried squab – 30-day-old birds are basted three times to crisp the skin while keeping the meat juicy and silky. Other standouts include double-boiled soups, dim sum, as well as sago and pomelo in mango purée that strikes a perfect balance between sweet and tangy.

This brand under the Xin Rong Ji group specialises in Sichuan fare, in particular cuisine from Yibin, the chef's home city. Most of his ingredients are from Sichuan and seasonal. With its deep fiery heat, the plateau loach hot pot with green Sichuan peppercorns on the vine is a hit. The quick-fried pork liver and kidney is another must-try. The drinks list focuses on wine and sparkling tea from Sichuan. Ask the sommelier about wine pairings.