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Even if you don’t own a yacht, you can still head down to Marina Sentosa Cove's WOK°15 Kitchen to sample Cantonese dishes with waterfront views. This is the club's first independent restaurant effort, headed by executive chef Chum Kar Ho. On the menu are cuisine standards like chilli crab ($8/100 grams), grilled sea cucumber with fish maw and scallions ($32), and a variety of double-boiled soups ($36/pot), enough for two to three people.