Despite the relatively upmarket setting at the base of the Singapore Flyer, don’t expect a similar level of service. That aside, the kitchen tries to keep things lively, especially with the simpler dishes. Try the teasmoked duck, nasal-searing wasabi prawns, and superb fried mahogany-hued mantou. The sea bass is perfectly steamed Teochewstyle, lightly tart and gingery; also quite sensational are the lobster chunks drenched in a thick coating of salted egg yolk and then deep-fried – a cholesterol nightmare, but maddeningly delicious nevertheless.

See our full review of Seafood Paradise here.