Cantonese cuisine takes centre stage at the new Kai Garden in Marina Square.
The 200-seat restaurant is run by chef-owner Fung Chi Keung, previously from the Paradise Group.
Do not miss the signature Peking duck ($88, whole), which comes with five types of wraps (original, pumpkin, beetroot, spinach and bamboo charcoal) and five sauces (duck, black pepper, sesame, seafood and a special mixed sauce).
Other highlights include garoupa in lobster soup (seasonal price); sweet and sour pork on the rocks ($22), where the popular dish is served on shaved ice; double-boiled Japanese matsutake mushrooms served in hot pot ($38); and pan-fried charcoal pork buns ($6.80 for three).
Where: 03-128A/B Marina Square, 6 Raffles Boulevard
Open: 11.30am to 3.30pm (weekday), 11am to 4pm (weekend and public holiday), 6 to 11pm daily
Info: Call 6250-4826 or go to www.facebook.com/KaiGardenSG
This article was first published on December 13, 2015. Get a copy of The Straits Times or go to straitstimes.com for more stories.