By JULIET HUANG

Shanghai chic One on the Bund opens at the refurbished Clifford Pier in Singapore, and marks the debutante of Executive Chef and Creative Designer Calvin Yeung.

The restaurant takes its name and design concept from the original embankment in Shanghai, resulting in an infusion of present day Oriental glamour in this iconic colonial-esque establishment.

The 10,000 square feet One on the Bund has restored Clifford Pier’s high-ceilinged roof with its concrete arched ribboned trusses and fashioned the dining space after traditional Chinese courtyards.

To the left, carved wooden panels screen the open plan Noodle Bar where skilled chefs in action prepare fresh noodles, one of the restaurant’s signature dishes. To the right, the main dining area is accessed through curved arcs, reminiscent of sea waves.

Textured bricks, Chinese water colors, and antiques continue the Oriental allure. Other features include a state-of-the-art Open Flame Roast Duck Kitchen; a Dessert Bar that whips up sweet treats of Western pastry with Asian influence and a chill-out bar surrounded by the panoramic view of Marina Bay.

Hongkong-based Calvin Yeung’s culinary style includes reinventing contemporary Chinese cuisine with a creative Western twist.

One on the Bund is a showcase of his ardor for exploring ‘multi-sensory’ dining experience, with specialties including signature dishes such as One on the Bund’s crispy lamb ribs, fresh scallops accompanied with pomelo, braised snails in spicy Chinese wine sauce and crispy chicken served on a bed of red chili.