executive Chinese chef Ku Keung, Golden Peony is a stalwart Cantonese restaurant with an elegant ambience to match. Service staff have excellent knowledge about the menu and are attentive even when it’s busy. Fans of Peking duck will be intrigued by the house-style, where the previously roasted duck is bathed in hot oil to crisp up its skin prior to serving. There’s also the addition of crispy fried beancurd skin in the pancakes, which are assembled tableside. Between the two signature soups, double-boiled baby abalone soup and lobster and prawn superior fish bone broth, the latter is more savoury and full-bodied while the abalone soup is clear and sweeter. Ku’s signature claypot dishes are not to be missed. The Hong Kong-style claypot rice is fragrant and robustly-flavoured from the cured meats despite not having a crispy rice “crust”. The wine list is well stocked with recognisable and high quality labels.