Four Seasons Chinese Restaurant (政府大厦)

In Singapore sometimes it's not so easy to find really good Cantonese cuisine. Four Seasons as a new comer to the scene has been doing a nice job. It brought authentic Cantonese flavour which you could taste in Hong Kong maybe around 20 years ago, while at that time food tastes more real and less artificial, to Singapore.

It's signature dish of roast duck is unique. Different from the crispy version of roast duck in Imperial Treasure and Min Jiang, it stressed on 'Cantonese' style. You shouldn't expect crispy skin but a flavourful, tender and juicy texture of duck meat, beneath the duck's fat skin. It's not as chewy as duck, but it's texture is more similar to chicken, which is a nice plus.

The crispy pork belly is good, but if it cuts in cube shape and thus in each bite you have a bigger surface area of crispy pork skin would be marvellous. Yet the mustard is a bit too salty and when you dipped it with spicy sauces the bitter taste stood out.

The soup of poached veggie is great, and you may really want to drink them after eating the veggie. The selection of dessert is also fantastic because it has more traditional desserts like 拔絲香蕉 and 蘋果. If it shortened the time to serve them after they have been made it would be very good because if it took a little bit too long the deep-fries batter on it would become not crispy anymore.

The services is good as they serve the dishes very quickly. What a pity is that even on a Sunday evening it seems that it could just serve one round of customers. Maybe it's too new to be known by foodies in Singapore.