Excellence is hard to achieve and even harder to maintain. That is why T’ang Court’s consistently world-class Cantonese fare deserves special notice. It has been 10 years since the kitchen first received three Michelin stars, and standards have not dipped since. The menu covers familiar ground – Peking duck, baked stuffed crab shell with crabmeat and onions, stir-fried lobster with spring onions – but executes it with exemplary technique. Take the golden fried chicken, prepared by dousing the skin repeatedly in hot oil rather than deep-frying the bird. The result is a crisp exterior without any trace of grease. Pre-ordering signature items is advised if you don’t want to miss out.

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