Park Palace’s Master Chef Chan Kung Lai cooks up a storm with signature dishes such as poached geoduck clam in superior broth, steamed lobster with vintage shao hsing hua tiao chiew, and stir fried flower crab meat with bacon that will get the appetite going. The mood here is quiet and tranquil as it only seats 124 diners.
Can’t get enough Chinese food? Here are our favorite Chinese restaurants in Singapore.
