Rich, famous, infamous and ordinary, the 'Drum' has drawn them all with the city's finest Cantonese food for nearly four decades. Every night is a performance. Watching the procession of diners - dressed to impress or as casual as they come - is almost as engaging as the food itself. Expect great cooking in plush, plummy surrounds, and exemplary service, headed by Jason Lui, possibly the city's best maatre d'. Chef Anthony Lui produces classic Cantonese dishes using the very best ingredients, from pearl meat to wagyu beef. Peking duck is a signature, the seafood often spectacular. You can spend a fortune, or dine without breaking the bank on dishes like delicate steamed dim sum, lightly battered and stuffed garfish served with shiitake sauce, stir-fried West Australian scallops or rice noodles stir-fried with Angus eye fillet. But specials are always worth exploring. As a finale, try the spun-sugar spectacle of Peking toffee apples teased out before your eyes.