深圳大天窗花园酒店

The archway lined in porcelain art is the prelude to a sophisticated dining experience in a swish interior with the bonus of spectacular river views. In addition to Minnan classics, the menu also features some novelty recipes with creative twists. Crispy eel is air-dried before being deep-fried and dressed in honey with three types of lemons, imparting fruity and citrusy aromas. Round off with dimpled sticky rice balls in brown sugar syrup and sesame.

An outpost of its famed namesake in Chengdu, this place operates in a sleekly furnished space – the oversized starburst sculpture over the circular counter is definitely the focal point. The kitchen is run by a team from the parent restaurant, and their Sichuan menu showcases both classic and creative recipes. Try the torrent catfish, which is endemic to Sichuan, either in a patchouli-scented broth, or with tangy pickles in aromatic chilli oil.

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