Named 100 Top Tables' Best Chef last year, Silas Li has built something special in Happy Valley. Having originally trained as a French chef, Li employs an East-meets-West philosophy of cooking to create inventive dishes that are unmatched at most other Chinese restaurants. The dim sum menu is full of memorable morsels. Deep-fried egg tofu is transformed by the accompanying Sichuan peppercorns and spicy salt, while the home-made minced beef pies with melted cheese and 13 spices are an ingenious vehicle for sneaking a British pasty onto the menu. For dinner, the signature fried chicken is a must-try as Li's take has crispier skin than almost anyone else's – but the exceptional smoked soy sauce chicken is worth remembering for the next time you inevitably want to return.

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