Perched on the 60th floor of the UOB Plaza building, this refined Chinese restaurant has been serving authentic Sichuan and Cantonese cuisines since 1996. For a memorable meal, it’s best to start with the 4 Chong Qing chilled chicken dish with spicy bean paste and sliced pork in garlic and chilli sauce—both popular Sichuan appetisers to tantalise the taste buds. The chefs are adept at preparing comforting soups too; highly recommended are the double-boiled deluxe seafood soup with pork ribs for a nourishing option as well as the Sichuan hot and sour soup for a burst of delicious flavours.