珠海逸辉

This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight.

If you’re looking to impress, you can’t fail with this Cantonese restaurant atop a skyscraping hotel. The stunningly ornate room is supremely comfortable, as are the private rooms that can be joined into one big one. Chef Ho has years of experience and his tasty creations boast a modern aesthetic, a match for the sumptuous surroundings. Try their double-boiled soups, honey-glazed Iberico char siu, and Australian veal with ginger and scallion.

This award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food.

The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal.

The first overseas outpost of the legendary Hokkaido establishment, Sushi Miyakawa is open for dinner only with an omakase menu comprised of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. With only 10 counter seats and one room, reservations are recommended.

No expense was spared in fitting out this upscale restaurant, whose recurring dragon motif and stunning floral chandelier in the foyer are the epitome of lavish. The menu is equally elegant and rich in flavour: the squab two ways is a must – the crispy skin deep-fried bird showcases the precision of Cantonese cooking while the version steeped in Chaozhou spiced marinade oozes savoury depth. The tea counter boasts over 50 premium teas.

This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.