A riverside spot that’s on the finer end of the spectrum, The Peninsula’s Chinese dining room is illuminated by natural sunlight glow and rimmed with leafy greenery. Bamboo steamers rule during lunchtime, with each lid opening up to reveal stuffed and bundled one-bite dim sum wonders such as crab roe-crowned siu mai and crispy shrimp wrapped in delicate rice noodles. Come dinner, the menu take classic Cantonese dishes and thrusts them into the modern age, hence signatures like minced Wagyu beef with orzo pasta and X.O. sauce, and snow fish fillet with quinoa.