Now into its second decade, China Tang continues to thrive. Its core philosophy endures: classic Cantonese cuisine with hints of Sichuan and Beijing flavours, crafted with an “ingredients first” philosophy that uses organic local produce and fresh seafood on top of quality seasonal ingredients imported from around the world. Executive chef Menex Cheung continues his excellent work at this Landmark icon, drawing on his extensive experience at five-star hotels across mainland China, including Shanghai, Beijing and Hohhot. The Bomb – a soft-boiled Japanese egg encased in Taiwanese rice, breaded and fried – remains a consistent favourite. Also consider the crispy marbled beef ribs with house-made gooseberry sauce, or the fish maw served sizzling with preserved vegetables.