Facing the Singapore River, the spacious restaurant, its gold and red hues reflected in a large half-moon mirrored wall, provides a quiet sojourn in the busy Quay. Spicy Sichuan and Cantonese delicacies are featured here. The fiery Sichuan hot-and-sour soup, served in a glass bowl, awakens the palate with its pleasantly spicy overtones. Wasabi prawns, though not listed on the menu, may be requested; plump and sweet, they serve as the perfect foil for the aromatic jade-green wasabi paste, leaving a lingering aftertaste. Peony Jade’s sautéed pork spare ribs, dressed with a lightly fragrant cappuccino sauce, are recommended for their tenderness and their rich, elegant taste. The Teochew orh-nee dessert features a warm, sweet mound of yam paste that sits decorously in a moat of coconut milk, sprinkled with yellow sweetcorn kernels and pumpkin slivers. The compact wine list includes a small selection of Chinese wines. Friendly staff do their best to accommodate all guests’ requests.