Review

The Silk Road offers traditional Cantonese cuisine infused with contemporary flair, the dining room’s design capturing the elegance of 1920s Shanghai, featuring Art Deco elements including plum-hued wooden doors, glass screens adorned with gold tracing, a marble mosaic floor, and stylish retro lighting, all contributing to the luxurious ambience of a bygone age. The menu ranges from clay pot dishes and dim sum to barbecue, specialty soups, live seafood, and various meats, rice, and noodles. The signature dim sum trio stands out, showcasing supreme abalone sui mai, shrimp har gow topped with caviar, and steamed succulent crab leg in yellow curry: each bite is a focused diner exploration of varietal textures and flavours. A highlight of the meal is the double-boiled supreme fresh fish maw soup, served in a clay pot. The mellow and velvety broth complements the exquisite fish maw’s delicate yet resilient, bouncy nature. Another chef-recommended dish is Peking duck, with Imperial caviar and Chinese pancakes. Crispy skin perfectly pairs with the rich, slightly salty taste of the caviar, sauce, cucumber, and spring onion. The duck meat is cooked to your preference and stir-fried with salt and chilli, offering an intense flavour profile with a pleasing contrast of textures. To conclude the meal, the crispy peony mille-feuille provides a delightful crunch and smooth, creamy custard, creating a decadent finish. Drinks-wise, the restaurant offers a diverse cocktail selection, including Japanese-inspired drinks.