Just one week old, sophisticated Paradise Pavilion at the new Marina Bay Financial Centre boasts an eccentric French neo-classical interior in which to eat authentic Peking duck. How authentic? The Paradise Group first sourced Executive Peking Duck Chef Zheng Jing Chun from Quan Ju De restaurant in Beijing, who then recreated an apple wood roasting brick oven from materials imported from Beijing. Each duck, at age 45 days to be at its prime and fattiest, is freshly roasted only upon order – which can take up to 45 minutes, and is served table side within two minutes. Crackly slivers of glistening skin is served first, dabbed with sugar, before the chef carves out the meat to be rolled with rice flour crepe, cucumber slices, spring onion, and a homemade sweet sauce.

While the duck dominates, regulars will be pleased to find a selection of fine dining Chinese cuisine, with worldly influences. Crispy fried scallop stuffed in squid ring with a Thai salad is expertly balanced, while a poached fillet of garoupa in porridge stock relies on fresh, superior ingredients to provide wholesome nutrition. Degustation menus by consultation chef Eddy Yap offer more delicacies such as pan-seared foie gras and crisp-fried lobster with truffle-infused mustard dressing. At lunchtime, there are executive dim sum items that include black truffle chicken pie and cheong fun with scallop. All these are marvelously paired with over 100 labels from the wine cellar, and friendly advice from the on-site wine specialist. Of note is the excellent value house red of Penfolds Koonunga Hill 76 Shiraz Cabernet that stands up well to the earthy, succulent Peking duck, and even to fresh birds’ eye chilli. The wrap-around restaurant has one main dining hall and five private dining rooms, all overlooking Marina Bay and elegantly bearing a robin’s egg colour theme from the wall panels to the buttoned velvet chairs. 8A Marina Boulevard, #02-01 Marina Bay Financial Centre, Ground Plaza. Tel: 6509 9308.

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