Nestled within the lush Capella Singapore on Sentosa, the longstanding Chinese restaurant continues to evolve under the guidance of new chef, Ben Wong. The dedicated chef, who has amassed 30 years of experience at some of the region’s best, shapes every dish with meticulous care and balance. His signature double-boiled sakura chicken soup with conch, fish maw and dendrobium is double-boiled for six hours – a time-intensive labour that shows in the deep, nourishing broth.
Another highlight is the steamed leopard coral grouper, served with the chef’s signature yellow chilli sauce. Prized for its delicate taste and springy texture, it’s a masterclass in technique and finesse, accentuated by a light punch of preserved chilli. If you’re complementing the meal with tea, and you should, try the white peony and melon tea, served in beautifully textured ceramic. The dining room, designed by the famed André Fu, blends modern chinoiserie with understated elegance, offering a polished setting for special occasions.
