Flower power

The floral theme at Yu Lei extends from the décor of each private room named after a flower, and into the Chinese dishes which are exquisitely created by executive chef Mikiya Imagawa.

The signature combination appetiser platter (HK$240) features chrysanthemum blossoms on the plate of shredded chicken, jellyfish, beancurd rolls and lobster and seaweed aspic.

Another highlight is the drunken Kyushu crab (HK$580), a whole fresh crustacean marinated in hua diao wine for 10 days before being served.