Canton-I

One of ION Orchard’s new hotspots, this Hong Kong transplant is a good place to scoff down comfort Cantonese fare before hitting the stores. If you are there for lunch, try some of the more unusual dim sum selections, such as fish maw stuffed with minced pork and prawns, or bouncy crystal coriander dumplings. Moving along to the mains, we found a good range of perfect-for-sharing dishes. The foil-baked garoupa fillet, crisp on the outside and succulent inside, is matched with a boldly flavoured barbecue sauce. Equally impressive is the beef tenderloin and brisket stewed with daikon slices until incredibly tender. The wok-tossed fried rice is a must-have, speckled with egg, dried scallops and seafood, it is served in a stone bowl to keep the ingredients warm. Tip: if you don’t scoop it up fast enough the last grains will dry up. The service is lacking, but keep in mind that the restaurant is new and still smoothing out a few kinks.

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