A mix of fine art exhibitions and fine dining, this expansive venue, which also boasts a spacious terrace and elegant interiors, in Central also offers one of the best modern takes on classic Cantonese cuisine in town. Using traditional cooking techniques and premium ingredients, new executive chef Chan Yau Leung brings his signature take on traditional Cantonese cuisine to the table. Expect an array of new a la carte dishes and a new signature tasting menu that draws inspiration from a variety of Chinese regional cuisines. If you're craving Cantonese dishes, book a table at the Michelin-starred restaurant Duddell's. New dishes are available on the a la carte and signature tasting menus and include starters like chilled South African abalone, fried shredded shrimp with fresh crab meat, Chinese ham, egg, and bean sprouts, and winter melon broth with fresh crab meat. Meat dishes to try include honey-glazed barbecued pork, which comes with a spicy sauce, or the free-range local chicken, which is crispy fried to perfection ($698/whole; $368/half). The chicken needs to be pre-ordered 24 hours in advance because it requires 10 hours of air drying and resting before undergoing a traditional frying technique that involves pouring hot oil 300 times to give it its crispy texture. Seafood lovers can enjoy sautéed prawn with chicken broth ($398) served with jumbo prawns from Vietnam, as well as the traditional Cantonese stuffed crab Shell ($288) made with buttery crab meat fried with breadcrumbs.
