Review

Sui Sian at the Landmark Hotel presents an elegant take on traditional Cantonese cuisine in a setting that channels imperial grace. Named after a pastel pink flower that blooms once a year — a symbol of nobility and reverence — the restaurant’s interiors mirror that same sentiment. Ornate yet composed, the space lends itself to business lunches, family gatherings and formal celebrations alike. Service is warm, polished and intuitively attentive. The menu spans classic Chinese fare, interpreted with precision and an emphasis on premium ingredients. A standout signature is Peking duck, gracefully carved tableside. Its crisp mahogany skin is served with delicate pancakes, cucumber, scallions, jicama and sweet bean sauce. Soups are a highlight. The serving of grouper with Yunnan ham offers a rich, balanced broth, while a hot and sour Sichuan seafood alternative delivers a measured kick of heat. Sauteed prawns with X.O. sauce arrive plump and well-coated with flavours, maintaining a pleasing texture and depth. The remaining meat from the Peking duck is later served as a second course — cooked to the guest’s preference. Desserts honour tradition. Sweet ginkgo nuts in almond cream provides a smooth, soothing finish. Deep-fried jujube pancake strikes a tasty contrast — crisp on the outside, sticky and fragrant within. An extensive drinks selection shares the same curated wine and spirits list as other hotel outlets.