Cherry Garden is an establishment that takes seriously the hallmarks of elegant Cantonese fine dining. The restaurant has maintained its consistency thanks to Executive Chinese Chef Hiew Gun Khong's expertise and knack for innovation. This is coupled with impeccable service - from the waitstaff to the manager - who diligently and graciously pour tea for guests and describe the dishes that arrive at your table.

As the procession of dim sum items arrive, each one is crafted with perfect flair. Some came dolled up with garnishes such as crunchy tobiko and sweet wolfberries that lent flavour and texture, and some with a pleasant surprise - think: truffles.

The drunken chicken dumplings are prettily folded, and trapped inside each steamed pillow-soft morsel was shredded chicken redolent of wine, ginger and sesame.

The xiao long bao was intricately pleated with smooth, thin skin, which unfortunately tore a little bit when we lifted up the dumpling. The juicy pork and stock cocooned within was however highly satisfying.

The other crowd pleaser was the crystal dumpling whose skin was transparent and pleasantly chewy. Each parcel was teeming with mushrooms and vegetables and delicately flavoured with bits of truffle that thankfully wasn't too overwhelming.

Another innovative gem was the deep-fried potato dumpling stuffed with cheese, crabmeat and onions. It was crisp on the outside and creamy inside - something that kids will probably enjoy. The steamed scallop dumpling's flavour may be a little subtle for some, but the silky egg white and dou miao added an interesting touch to this item.

Dim sum classics like siew mai and har gao were injected with some creativity to boot. For instance, the pork siew mai was livened up with dried Japanese sole and asparagus, and the steamed prawn prawn dumplings were fused with spinach and enoki mushrooms.

The soft slabs of steamed radish cake were given a twist with a topping of tasty minced pork and dried shrimps and further crowned with shredded chilli and spring onions. The steamed Kurobuta pork char siew bao was the best we've had so far - thanks to the pork's tender texture and the balanced flavour that wasn't too cloyingly sweet.

If you like your dim sum refined and woven with finesse, yet don't mind paying for quality - this is the place for you. Cherry Garden certainly raises the bar for dim sum dining in the city. Do look out for the weekend a la carte buffet with free-flow champagne priced from $118 (without champagne $48).

Cherry Garden, 5 Raffles Avenue, Marina Square, 6885 3538

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