To many, Cherry Garden is an institution. With 30 years of exceptional service alongside its quest for innovation and improvement, the Cantonese restaurant has established itself as one of the best.
The restaurant has throughout the years undergone numerous facelifts to keep up with the changing times; its most recent saw a refresh of both its menu as well as its interior. However, fans will be happy to know that their specialities such as the wok-fried radish cake with XO sauce, golden pumpkin soup with morel mushrooms and chicken and steamed cod fillet are still on the menu. Brunch, lunch and dinner sittings haven't changed either.
The restaurant has throughout the years undergone numerous facelifts to keep up with the changing times; its most recent saw a refresh of both its menu as well as its interior. However, fans will be happy to know that their specialities such as the wok-fried radish cake with XO sauce, golden pumpkin soup with morel mushrooms and chicken and steamed cod fillet are still on the menu. Brunch, lunch and dinner sittings haven't changed either.
Watch Executive Chinese Chef Cheng Hon Chau walk us through the refreshed Cherry Garden
What has changed are little subtle touches that add up. Cherry Garden retains much of its traditional flair with its original wooden beams and panelling while updating the space by stripping down the dark wood panels to reveal a warm shade of terracotta.
That coupled with new lighting and a couple of tasteful decor updates, immediately brightened the space up. Several new dining areas opened up too for those seeking some privacy and a nice respite from the ubiquitous Cantonese hustle and bustle.
That coupled with new lighting and a couple of tasteful decor updates, immediately brightened the space up. Several new dining areas opened up too for those seeking some privacy and a nice respite from the ubiquitous Cantonese hustle and bustle.
One of Cherry Garden's private rooms that can be opened up to form a part of a bigger function room or cordoned off to fit a cosy party of eight.
The menus too saw an upgrade with new dishes and ingredients reimagined. Customers can expect delicate plates of food that while innovative, remains distinctively Cantonese. Flavour doesn't take a backseat here.
Their five-grain fried rice (pictured: left) with lup cheong (waxed pork sausage) and mixed vegetables is a nutritious new addition that can be found across their brunch, lunch and dinner menus.
Another new highlight is the prized A4 Miyazaki wagyu beef sirloin that's been pan-fried and paired with a garlic barbecue sauce
Pretty as a picture: the dim sum trilogy showcasing some of Cherry Garden's finest small bites
