One of the new tenants of the revived Grandstand mall (formerly Turf City), this 180-seater collaboration between the Tung Lok and XiHe restaurant groups is all about XiHe’s famous Peking Duck, which is air-cured twice in a carefully maintained 16 degree celsius environment. It uses the same recipe from the original XiHe YaYuan (which has two restaurants and three bistros) in Beijing. Also worth a try are some of XiHe executive chef David Zhang’s creations, including braised lion’s head meatballs ($6 per bowl), wok-fried Australian wagyu beef with truffle oil and stewed sea cucumber with spring onion sauce..