Summer Pavilion’s prices might have bored a hole in our pockets, but we think the damage was worth the taste of the restaurant’s exquisite Cantonese spread.

The 2022 one-star Michelin awardee boasts a broad selection of Chinese staples, from all-time favorite dim sum to Peking ducks to lobsters on glutinous rice. 

We think this familiar selection might be underwhelming for adventurous eaters. But the good thing is that the restaurant seemingly knows this and refuses to disappoint. 

We appreciate that despite the familiar dishes and tastes, Chef Cheung Siu Kong managed to elevate the menu to a unique dining experience. The bird’s nest soup, fresh prawns, and Iberico pork were as delightful as they were filling!  

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Also, the restaurant’s dinnerware was a welcome sight. The ceramic plates’ intricate patterns were a feast to the eyes in themselves, and they reminded us of dinners at home. 

That said, we advise against ordering Summer Pavilion’s wines unless it’s for a very special occasion. Their selection is so pricey (we’d rather visit a bar after the meal).

We also had to book our visit months in advance, as last-minute reservations were nearly impossible to score. We’d say that’s a bit disappointing for casual eaters who go to Chinese restaurants on a whim.

If you’re big on restaurant ambiance, you might just love dining in Cassia. The restaurant has lavish interiors, but the interesting thing is that it still emits a warm and welcoming vibe amid the luxury. 

We think what does the trick are the comfy seats, wooden floor, and indoor plants. Every element of the space looks good together!

As for the food, we found dishes that we’d surely return to. The Peking duck was fragrant and succulent (one order can feed four light eaters!), and the Wagyu beef with black pepper sauce was phenomenal and presented so prettily.

We also had a helping of pork dumplings, which was a very comforting dish.

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That said, we think the dishes were mostly lightly seasoned (perhaps to cater to tourists), which might not sit well with some diners. 

Still, the service and the food were pleasant overall.

Know that Cassia’s dinner sets are pricey (starting at $199). But if you want to save money, it has a $69 lunch menu set. 

Also, note that this restaurant is located off mainland Singapore, on Sentosa Island. It’s most convenient to dine here if you’re staying at the Capella Hotel that houses it.

Comforting Fujian meals are the highlights of six-time Michelin Star recipient Putien, making it a popular go-to for Chinese cuisine lovers looking for homey, soothing dishes.

The dining spot also has a relatively affordable menu compared to other Michelin-star restaurants in Singapore. 

We were lucky to secure a table several months earlier, coinciding with Putien’s seasonal (and incredibly yummy) razor clams.

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And since we visited this restaurant more than once, we’re confident in our recommendations. Try the tender stewed yellow croaker and the loaded red seafood lor mee (braised noodles).

Do order Putien’s starter platter, too. The different flavors and textures made for delightful appetizers during our visit.

We did think that the place felt too crowded when we dined in the Kitchener branch on a Friday. 

The tables were placed a bit too close to each other, and the bustling atmosphere was a bit too much to our liking.

Still, the tasty Fujian spread kept the dining experience enjoyable.

That said, a few patrons claimed that Putien might fall short sometimes during peak periods when they can’t serve a signature meal because it’s out of stock. 

Service slip-ups like forgetting to refill the diner’s water or clear their used plates might also occur during busy hours.

Man Fu Yuan’s modern twist on Cantonese cuisine makes it an ideal option for diners looking for something different. 

While retaining the essence of popular Cantonese roasts and soups, the restaurant does a great job of incorporating cooking techniques befitting a fine-dining setting. 

We experienced it first-hand when we tasted the chef’s Beijing duck creation. Topped with foie gras, caviar, and gold dust, the dish was nothing short of luxurious.

Even common Cantonese dishes were instant hits for us, particularly the aromatic and juicy char siew and lavish roasted suckling pig. 

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We also couldn’t forget the deep-fried purple sweet potato custard balls. We were expecting a decent dessert, but the crunchy-outside gooey-inside texture of the delightful sweet went beyond our expectations.

As the restaurant’s prices can be high, most diners here opt for the weekend dim sum buffet to get the best bang for their buck. 

The downside is that if you reserve the seat for this one, you will have a limited 1.5-hour dining time.

Also, weekends in Man Fu Yuan mean the constant comings and goings of diners, which might be distracting to some. Fortunately, you can request a secluded spot when you book your reservation.

That said, the restaurant can’t always accommodate seat requests due to the volume of diners.  

Hai Tien Lo is best known for its delectable dim sum. Having tried the a la carte dim sum menu ourselves, we couldn’t disagree with people saying that the restaurant’s selection is one of the best in town.

Our favorites include the siew mai with quail egg and black truffle and the charcoal barbecue pork bun with truffles. Both were tasty, and their sauces were not overpowering.

We also sampled some of Hai Tien Lo’s signature dishes. We have to say that the stewed Wagyu beef cheeks and chicken soup with abalone were splendid treats to our taste buds!

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Also, the soup’s presentation was IG-worthy, and its taste was comforting. Thank goodness we managed to snap a photo of the untouched food before we ate!

As for the ambiance, we loved that Hai Tien Lo just straight-up screams Chinese with its gold and red interiors. And though elegant, the overall vibe of the place is warm and friendly, not suffocating.

Though, know that reserving a seat in this restaurant is a struggle due to it being fully booked for months. This is especially true if you’re trying to reserve a table for the weekend.

Service can also be slow at times due to the restaurant’s many visitors. While we didn’t mind waiting a bit for a server, we hope that the staff can be more efficient in the future.