Mandarin Court (formerly Pine Court) now boasts an updated menu, interior makeover and a new chef at the helm.
Chef Sunny Kong joins the newly revamped 180-seater Chinese restaurant from Hotel InterContinental’s Man Fu Yuan. In his Cantonese repertoire of familiar (double-boiled soups from his older stint at Lei Garden are making a comeback), and noteworthy dishes (read: impeccably crisp Peking duck, $70), the Sea Perch with Miso Sauce ($18) is the star. Baked till golden brown with a sweet miso and garlic paste, slivers of the buttery fish yield to the gentlest nip of chopsticks and melt delightfully in the mouth. Throwing a banquet in the ochre and maroon clad dining hall is apt, with a scenic town centre backdrop, and 10-course set menus that start from $68 per person.
Level 35, Mandarin Orchard Singapore, 333 Orchard Road. Tel: 6831 6288
Excerpt from the December issue of epicure.