The décor is true Chinese grandeur done in red and gold with magnificent chandeliers and lanterns, carved mahogany screens, large scroll paintings and vases, while the impressive private room is complete with cellar and exclusive entrance.

Chef Mok Kit-keung presents traditional specialities and creative dishes such as signatures chilled marinated abalone with Chinese wine, braised spare ribs with chin kiang vinegar and sautéed razor clams with bamboo shoot, yellow chives and Yuzu.

Desserts are a twist on classics such as baked sago pudding with chestnut paste and chilled sweetened pumpkin cream with coconut ice cream.

Signature dishes

Oven-baked cod fillet with egg white and conpoy