Established in 1988, the celebrated Wah Lok Cantonese Restaurant has consistently received accolades over the years. You’re welcomed by grand wooden arches, oriental motifs, and a rotunda aglow with a cascading chandelier. As waiters banter with regular diners in fluent and polite Cantonese, it feels like you have been transported to a bustling Hong Kong institution. Soups are a barometer of Chinese cooking and Wah Lok nails it with its signature boiled fish maw and chicken soup. The classic deep-fried frog legs with sliced ginger is superb, as is the baked spare rib in a lip-smacking Hong Kong-style barbecue sauce with a spicy kick. There’s an entire page dedicated to hearty and comforting claypot dishes, so come in a big group to sample a variety of them. Finish the meal with a bowl of piping hot walnut cream or freshly prepared double-boiled hashima.