Headlined by celebrity chef Susur Lee since its inception in 2010, this fine dining restaurant under the TungLok Group is a bastion of reliable Chinese cooking under the watchful eyes of senior executive chef Ken Ling, who brings with him a deft touch to the kitchen. From exquisite treats like flambé salt-baked greenlip abalone to six-hour boiled fish bone soup, the focus is on marrying top-of-the-line ingredients with meticulous execution. In true TungLok style, the interiors designed by Japan-based MY Planning are stylish, slick and zen, with a judicious use of accent lighting to complement the use of rich, dark wood.