格雷斯兰花园酒店

Never judge a book by its cover: despite an unprepossessing shopfront, this eatery is packed with hungry diners addicted to its goat’s meat noodle soup. The caprine is slow-cooked for hours until tender, either in water with spices or in a soy-based broth, while the goat bone soup boasts rounded sweetness and meaty flavour. Cuts like tail, trotters, tripe and intestines are also available. Sautéed goat offal with garlic provides an opportunity to taste several cuts at the same time.

This oasis in the bustling city centre serves traditional Cantonese cooking, and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and condiment is diced in uniform sizes. Tea-smoked pigeon seduces with juicy flesh and smoky depth from pu erh tea leaves. Ask the sommelier to pair your food with wine from their well-curated selection.

意大利菜

Helmed by chef Tony Su, the kitchen specialises in Cantonese classics, alongside not-to-be-missed seasonal dishes. Their signature crispy skin lacquered chicken with juicy, velvety flesh is wickedly addictive. Wok-fried prawns with scallion and shrimp roe, and beggar’s purse filled with crabmeat and shrimp are also popular. The stylish hotel restaurant also offers private dining rooms that are perfect for business lunches and social dinners alike.

法餐

Dim yellow lights, 1930s memorabilia, golden oldies performed by singers dressed in qipao… but, surprisingly, the ambiance doesn't steal the show. It's the first-rate Shanghainese fare at bargain prices that keeps the place packed. One highlight of the fish-focused menu is crab, as the owner picks the best from his own farm; the crabmeat and roe on rice is a must. Fried shredded eel with water bamboo affords a nice contrast of textures.

中餐