Above: Chilled homemade bean curd with red cherry shrimp and century egg.
Singapore Restaurants: Pavillion
It’s hard to reconcile the smart Chinoiserie decor at this dining room with its location, on the ground floor of a dowdy condominium. Close your eyes until you’re inside, where you’ll be greeted by a sexy space kitted out with beaded lamps and red tassels, not to mention the promise of some of Singapore’s most creative Chinese cuisine. Helmed by Kelvin Lee and Chan Kwan Kee, both of whom spent time at the city-state’s popular Majestic Restaurant, Pavillion takes classic Chinese recipes and spruces them up with au courant ingredients and presentation. Unlike most Chinese eateries, the majority of dishes here are served as individual portions—not necessarily a bad thing, as you probably won’t want to share fusiony creations like seaweed-dusted tuna tartare or chilled tofu flecked with preserved egg and dashi-scented Sakura shrimp. Traditionalists will not be disappointed either: Lee and Kee are masters of dim sum and serve everything from scallop dumplings and bean curd rolls to baked egg tarts (01–02 Craig Place, 20 Craig Rd.; 65/6557-2820). –Evelyn Chen