Both setting and cuisine here cater to a discerning clientele of corporate bigwigs and well-heeled gourmands.
TATLER TIPS Expect an inventive selection of specialities that adroitly combine Cantonese with Nyonya, Sichuanese and regional Chinese culinary influences.
Distinctive dishes worth raving over include steamed cod with baby spinach and spicy chilli oil, chilled shredded chicken with lady’s fingers in cincalok, prawns with sesame and braised beancurd with seafood in claypot. More sophisticated palates may prefer the baby lamb ribs with chef’s special sauce, a nouveau creation aimed at tempting Chinese diners to try the delicately gamey meat. Dessert options are also worth exploring thanks to creative choices such as chilled avocado puree and osmanthus jelly.