Da Dong

Da Dong is considered the Ferran Adrià of China. In fact, when British celebrity chef Heston Blumenthal (of the Fat Duck restaurant) came in search of the perfect Peking duck, it was Da Dong who he asked to teach him his secrets. At all three of his restaurants in the city, Da Dong merges molecular gastronomy with traditional Chinese cuisine. The menus, which look like coffee-table books that are illustrated with stunning photographs taken by the chef himself, feature more than 100 dishes.

The food is truly for the adventurous diner who will love such molecular concoctions as cherry tomatoes glazed in Champagne jelly with crispy mushrooms inside or the lobster noodles or persimmon capsules. The presentations are exquisite, like miniature paintings and the juxtaposition of flavors and textures are truly revolutionary. This branch, opposite from Wangfujing Bookstore, is within walking distance to the Raffles hotel.