If you’ve ever wondered what Shanghai was like in its 1920s heyday, head to Mr Wong with its glorious interiors, created by Sibella Court, and up-market take on Chinese cuisine.

Executive chef Dan Hong has enlisted the talents of chefs Brendan Fond and Michael Luo, the latter presiding over the restaurant’s weekend dim sum offering, which fills the tables first thing on Saturdays and Sundays. If you want to try the full a la carte menu, Mr Wong is open for lunch and dinner.

Much is made of their duck, which hangs in view of the dining room, and it’s impossible to resist a succulent serve. The seafood is a standout but save room for dessert — the deep fried ice cream offers a decadent end to the meal.

Must eat: Chinese roasted duck