An elegant venue that is spacious yet also intimate with little intrusion from other diners and huge trees and columns to break up the space. Large floor-to-ceiling windows offer panoramic views of Victoria Harbour.
The food is subtly spiced and cleanly presented, as good Cantonese food should be, and the menu is sure to include everyone’s favorite Cantonese dish. The delicacies include a wide selection of shark’s fin soup, birds nest soup, and tender abalones. The menu ranges from Cantonese standards such char siu (bbq pork) and sweet and sour pork, which are both excellent, to the famous Peking duck (order in advance) and crispy suckling pig. The sauteed garoupa with ginger and spring onion makes a light but flavourful fish dish and the deep-fried scallops filled with pear and shrimp mousse are innovative. The dessert menu includes Cantonese favourites such as mango pudding and sago cream with mango and pomelo, which are both fantastic.
The wine list is very broad and covers most geographies, varieties, and prices.
The service is the highlight of this restaurant. Staff are cleverly attentive but unobtrusive and personal without being obsequious.
A dinner for two with appetizers and dessert cost $920, excluding wine and drinks.
Food
Wine
Service
User rating| 9-10 | The very best |
| 7-8 | Excellent |
| 5-6 | Very good |
| 3-4 | Fair |
| 1-2 | Poor |
x 4 = Very Expensive $700+x 3 = Expensive $500 - $699x 2 = Moderate $300 - $499x 1 = Inexpensive under $300
