There’s no menu at Pietro Porcu’s homey restaurant. Instead, expect whatever the Sicilian-born chef happens to be cooking up that day. Using seasonal produce plucked from the Porcu family farm, meals feature the likes of suckling pig, tender roasted barramundi, and fregola-a grain similar to couscous, native to Sardinia. The wine list is exclusively Italian, highlighted by number of rare Sicilian Pinot Biancos and Moscatos. 95 Toorak Rd., South Yarra; 61-3/9866-5975.
But Chinese food is only half the story. The Grand Hyatt Hong Kong’s chic Kaetsu restaurant (1 Harbour Rd., Central; 852/2588-1234) features sophisticated Japanese cuisine and the city’s most extensive sake menu
Quanjude (86-10/6511-2418) serves up over 2,000 succulent roast ducks every day. Expect to queue, even if you’ve reserved a table.
A members-only club links the restaurant to its hole-in-the-wall neighbor, the Noodle Bar, where the menu is no bigger than the seating plan.
Hand-pulled wheat noodles come with beef tendon, tripe, or brisket, dished up in steaming bowls of soup at a sushi-style connter.
Down the road, My Dining Room (81B Club St.; 65/6327-4990) occupies an elegant space above the swish Union lounge. It features the contemporary East-West cooking of chef Vincent Teng: tempura of baby asparagus, seared foie gras, lobster lasagne.
Food is a Singaporean obsession, and the Chinatown area has more than its fair share of good places to eat. Spizza (29 Club St.; 65/6224-2525) is a spiffy pizzeria where the toppings include white truffle, mascarpone, fried egg, and prosciutto. With sweet pies for dessert and a come-as-you are atmosphere, Spizza has become an addiction for many locals.
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