Chynna’s menu has become more specialised and sustainable to cater to our current times
Some might not mind the following, but we do: when the air is laden with the smell of oil and beads of sweat slowly trickle down our temples. Comfortable settings account for why we continuously return to hotel Chinese restaurants such as Chynna. At this pork-free eatery, dim sum chef Ng Meng Loong makes up for a lack of lard through the application of premium ingredients. If he thinks that juicy scallops and sticky-sweet chicken will distract us from the absence of pork in Siew Mai and Char Siew Pau, the man is absolutely right. Meaning ‘breath of the wok,’ wok hei is an ephemeral quality ascribed to Chinese dishes cooked over an open fire, and the XO Radish Cakes at Chynna possesses this coveted trait. Reservations are absolutely recommended for this Chinese restaurant—all the better to avoid a confrontation with the brusque front of house team.
ON THE PASS
Once upon a time, customers craved opulent dishes at Chinese restaurants. But according to award-winning dim sum master Ng Meng Loong, “Chynna’s menu has become more specialised and sustainable to cater to our current times.”
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|