Drunken Fish

Seafood takes centre stage at this electric venue, whose Chinese name draws from the legendary Kunpeng, a giant mythical fish symbolising aspirations and grand dreams. It is a fitting namesake for a restaurant that scours the globe for the most sought-after specimens: French blue lobsters, Sri Lankan crabs and Malaysian freshwater Empurau all find their way to these kitchens. Executive chef Henry Zhang Zhicheng is the mind behind the menu, and is who skilfully integrates innovative culinary techniques from across the region to create a gastronomic experience like no other. Guests may choose the spicy embrace of Sichuan, the refined simplicity of Hong Kong-style cooking, or a fusion of Singaporean, Thai and Japanese flavours. The restaurant itself is a visual spectacle. Modern design meets the mysteries of the deep through multiple hand-bent curved aquariums, while floor-to-ceiling windows frame the Performance Lake, which serves as the restaurant's centrepiece.

Tatler Tip

Plan your visit for a Friday or Saturday evening to experience the live seafood and wine auction. It is a thrilling spectacle that transforms dinner into an immersive event.