China Beach

Vietnamese or Thai? Chinese or Malaysian? Sometimes, you just don't know what you feel like. Fortunately, China Beach can cater for most Asian persuasions, with friendly, focused and efficient service to boot. Chef and co-owner Mai Busayarat's menu runs from Sichuan-spiced squid to steamed teriyaki tofu and massaman wagyu-shin curry. Twice-cooked duck with tamarind, lychees, ginger and crisp shallots, and beef fillet with black bean paste and lime leaf are right on the money. A generous vegetarian curry puff with chilli sauce and cucumber yoghurt and a delicate poached chicken salad with Vietnamese dressing also impress. Authenticity can waver, however, with a dim sim-like steamed prawn sui mai, and unadorned nasi goreng seemed little more than glorified fried rice. Desserts, such as a deliciously refreshing sago and coconut cream pudding topped with fresh passionfruit, admirably adhere to the restaurant's pan-Asian theme, which is nicely accentuated by designer Iain Halliday's whitewashed shop-house decor.