This branch of the Singapore-based chain sports a dining room that is cosy rather than large; there are also private rooms. The chefs use quality local ingredients and tweak the recipes to suit the local palate. Signature dishes include crispy chicken stuffed with glutinous rice that needs to be pre-ordered one day ahead. Fried Sri Lankan crab with black peppercorns, and steamed river eel in Shaoxing wine are also worth trying. Reservations are a must.
- MICHELIN guide inspectors
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