Having celebrated its 10th anniversary last year, China Tang appears to be in rude health. The ethos remains the same as always: classic Cantonese with nods to the flavours of Sichuan and Beijing, using only the best ingredients. Executive chef Menex Cheung continues to do a sterling job at this icon in the Landmark, and his varied experience on the mainland – at five-star hotels in Shanghai, Beijing and Hohhot serves him well. The Bomb – a soft-boiled Japanese egg wrapped in Taiwanese rice, coated with breadcrumbs, then fried – is a perennial crowd pleaser. Don't pass either on the crispy marbled beef ribs that come with a gooseberry sauce made in-house, or the fish maw served in a sizzling pot alongside preserved vegetables.

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