Majestic Restaurant

Chef-owner Yong Bing Ngen still heads the kitchen and continues to draw diners with innovative dishes like the radish rolls packed with chicken, button mushrooms and gooey cheese, and pink organic chee cheong fun wrapped around plump prawns. Light and tasty without being oily, the finishing touches come in the form of a vibrant green sauce, which is a mixture of sesame, ginger and vegetables. Crisp and succulent, the roasted duck from Silver Farm in Ireland is also a crowd favourite.