While other five star Oriental outfits in the city offer a pan Asian spread, Chinoiserie is dedicated exclusively to Chinese food. This is the restaurant that turned out iconic dishes such as kai lachew and ohai zho lobster (no longer on the menu) under a string of ex pat master chefs. The food is as authentic as the local palate would allow. Currently their kitchen is headed by expat chef Lian Yun Lei who has been at Chinoiserie for almost a decade now and his penchant for adventure is obvious in the food (he is known to have made tofu taste like duck). His repertoire includes dishes such as steamed snow fungus soup, stir fried lap cheung (Chinese pork sausages) with Chinese cabbage and Chinese pickles and butter chilli garlic prawns, the must tries.