FARE Chinese fare with a twist. AMBIENCE Pleasant and spacious, the décor of this two-storey bar-cum-restaurant harks back to the days of the tai-pan dynasty with Chinese artworks and dark wooden furniture with hints of modern touches here and there. COST HK$648 per person for new weekend dim sum brunch with a free-flow GH MumM Champagne. WHO TO BRING Anyone who loves to eat and drink (it’s free-flow after all). TURN-ONS The long list of starters - which include several classic dim sum dishes, such as shrimp, meat and vegetable dumplings, which come steamed, braised, baked or fried - were all up to standard and hard to fault. We were particularly impressed with the mini-octopuses toasted with Sichuan sauce. The octopuses were succulent and not chewy. The signature Peking duck was recommended and rightly so. The dish was elegantly presented with the chives and cucumbers neatly displayed with the sauce. The duck meat was tender, while the skin was delicate yet crispy. We also enjoyed the crispy long spring rolls with mashed shrimps and wasabi. The hint of wasabi and the thin yet crackling skin of the roll made this exceptionally delicious. Another item worth trying was the roasted grouper fillets with scallions, spring onions and fried shallots. The other hero dishes that won us over with their freshness and originality were the home-made noodles with Yunnan ham and the stir-fried French beans with spicy termite mustard. All went down well with the bubbly. TURN-OFFS Quite loud club lounge music which the staff said they are not allowed to turn down. DRINKS There is a good selection of teas and alcoholic beverages.