With recently revamped Cherry Garden located in Oriental Hotel, there is no need to catch a two-hour express flight to Hong Kong to satisfy a good dim sum craving. Executive Chinese Chef Hiew Gun Khong, with skills and expertise on par with those of Hong Kong chefs, impresses even the toughest clientele with steaming plates of beautifully crafted dim sum and other Cantonese delights.

• The Vibe
  Cherry Garden is a harmonious balance of sophistication, history and at the same time sporting a Chinois chic outlook. Paving the way into the restaurant's imposing interior is an antique doorway. You will be greeted by a symbolic golden head lion carving, decorations like boxes of red chests and cherry blossoms line the restaurant's entrance before advancing to an interior of a pavilion-like garden. Its somber brown interior, elevated platforms in the pavilion-style complete with railings and wooden tables, is a stark contrast to its seductive red entrance. Cherry blossoms are the main theme to the restaurants – they appear as motifs on the menu, plates as well as carpet.

• The Food
  Like all Chinese restaurants, Cherry Garden serves a range of Chinese dishes ranging from roast meats, fish to vegetables. Renown for their scrumptious, fresh hand-made dim sum, Cherry Garden's recommended dishes never fail to impress in both presentation as well as quality.

  Indulge in their weekend ala-carte style buffet ($38+++ per adult) and be served with freshly steamed dim sum or specialty dishes straight from the kitchen, where the chef creates one's order on the spot. A simple ha kao (steamed prawn dumpling with preserved vegetable) or a steamed “pomegranate” dumpling displays a smooth delicate skin that holds its treasure of ingredients within, only to break open upon the first bite.

  A nutrition-packed Bird's Nest Broth with red dates, water chestnut, chicken, dried conch, scallop and carrot brings a new dimension to the consumption of bird's nest. Sweet clear broth rejuvenates the senses and never fails to bring out the healthier aspect. Other healthy selections include a personal favourite – the Oven-Baked Sea Perch topped with spicy hawthorn shallot sesame sauce. The fragrance of shallot, garlic and sesame sauce adds a savory taste to the succulent fresh fish while its crisp skin concluded a fine touch to this delectable dish. An unusual use of healthy red cargo rice in the Fragrant Fried Jasmine and Red Cargo Rice wrapped In Bamboo Leaf takes a refreshing turn away from the usual use of glutinous rice. Lighter on the palate and much easier to digest, this rice is fragrant by itself; chilli lovers will enjoy a spoonful of Cherry Garden's home-made chilli shrimp paste to further enhance this dish's flavour.

  Exhibiting a touch of modernity in a traditional recipe, experience warm and cold, sweet and salty in the Pan-Fried Red Bean Pancake ($10) topped with vanilla ice-cream. Crispy pancake, oozing warm red bean set in contrast against creamy cold ice-cream combine to form a harmonious flow of tastes. A more refreshing alternative will be Chef Hiew's unique creation – Chilled Sour Plum Crystal Jelly with Sliced Guava ($8). Ice-cold jelly glides down the throat with a tingling sour sensation that freshens up the palate after a hearty meal.

• The Service
  Impressive in their smart uniforms, it is a pleasant dining experience at Cherry Garden as waiters ensured that their guests feel thoroughly pampered and right at home. Sensitive to guests' needs, one's cup of tea is always kept warm and dishes exchanged for a clean one frequently.

The SD Food Advisor's take on Cherry Garden
Cherry Garden is the definite choice for sophisticated yet authentic dining at a Chinese restaurant. Situated at Oriental Hotel, a visit to Cherry Garden begins a gastronomical journey from its grand entrance, through a culturally designed interior and an indulgence in truly delicious delicacies. And such a journey proved satisfying, rendering a definite second visit when one's craving arises again.