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A comfortable sit-down ambience is brought to life with subtle Mandarin flare in the décor of this chain’s restaurants. Armed with a pair of chopsticks, the dim sums are a natural first port of call, especially the prawn siu mai or fried wontons, with a trifecta of delicious condiments. A steaming hot bowl of peppery lemon soup could follow, before delving into pepper salt jumbo prawns, Keong’s chicken with green chilli and spring onion, konjee crispy lamb or crackling spinach (they do this so well). If you plan to splurge, the lobster comes in a choice of four lovely sauces, as does the freshwater bekti. Old-time regulars may point you towards General Tao’s favourite chicken and the corn and potato tsing hoi style. You can never really go wrong with their Fukien crabmeat fried rice or Singapore rice noodles with mains – and, do not forget to finish off with the classic fave of a hot, sweet-soft date pancake in a flaky pastry, topped with cool vanilla ice cream.