Madame Fan

Whether for a romantic rendezvous, a family gathering or a deal-closing business meeting, Madame Fan plays host to all. At this stylishly fitted restaurant, Cantonese cuisine shapes the culinary philosophy of veteran chef Pak Chee Yit, though he does not shy away from being progressive. Starters include crispy jumbo prawns slathered in an inviting ume wasabi sauce and lifted with a bright mango salsa. The classic Peking duck is reimagined into ready-to-eat scrolls wrapped in thin pancakes with scallions, cucumbers and duck sauce. Pak’s double-boiled soups are also not to be missed; the seasonal yellow croaker chicken soup, enhanced by fish maw and crisp bamboo pith, is rich without being cloying. For meat lovers, the fork-tender Australian rib-eye beef cubes—stir-fried in a velvety Sarawak black pepper sauce—are a standout choice, even over the wagyu alternatives. Service is warm, competent and waitstaff offer excellent recommendations.