HK$1,200 for two, including wine.

Family, friends and business associates.

The seared star grouper fillet with fish maw on egg white and truffle sauce was pleasing to the eyes and the palate. Winner of the 2010 Gold Distinction Award at the Best of the Best Culinary Awards by the Hong Kong Tourism Board, the dish is served inside a cocktail glass and decorated with two asparagus sticks, making it look more like a dessert than a seafood dish. The black truffle paste is placed atop the grouper fillet, which sits on three coloured layers: white from the steamed egg, green from the spinach juice and orange from the carrot juice. The fish fillet was tasty with a crispy skin, and went well with the exquisite taste of truffle. We also liked the braised abalone, chicken and chestnuts in a casserole. The chicken meat was tender and the sauce well-balanced, while the chestnut was chewy. The dish was served inside a stone pot that kept the food hot.

The braised goose web and pomelo rind lacked flavour.

A selection of wine is available, and house wine (red or white) costs HK$68 a glass.