With glorious jade, stone and gold accents merging seamlessly with intricate embroidery and plush furnishings, the Regent's Cantonese restaurant is the definition of elegance. At night, diners gaze out of the floor-to-ceiling windows that look out towards Victoria Harbour at the pulsating lights and boats bobbing past; back inside, the room is low-lit and cosseting, with evenly spaced tables and wooden partitions slicing corners of privacy. The menu here has a foundation of classic Chinese culinary techniques—intensely flavoured double-boiled soups, impeccably roasted meats, wok-fried seafood and vegetables—and also elements of contemporary diversions. The Peking duck, which must be ordered in advance, is carved tableside and served with an impressive array of condiments including matchsticks of green papaya, red pepper and pineapple in addition to the traditional cucumber and scallions. Ingredients such as Kagoshima wagyu and carabinero prawn are weaved into dishes as well. Be sure to save room for the desserts, such as the impressively theatrical chilled mango cream with sago and pomelo, and the baked-to-order sweet pastries.

What to order

• The signature Peking duck must be ordered at least 24 hours in advance and is served in two courses: the skin wrapped in light pancakes, and usually minced duck in lettuce wrappers.
• Wok-fried lobster with crabmeat roe and fresh milk is a lesson in frying technique, with the fresh milk light and wobbly.
• Crispy sesame dumplings with pineapple and custard cream is balanced, with sweet and tart flavours and a delightfully chewy texture.

Tatler Tip

The second course for Peking duck can be tailored to your taste, with alternative options such as stir-fried with peppers and mango.