Think of this as a modern adaptation of a traditional Chinese mansion, with different spaces designed for individual/group dining and personal/corporate entertaining needs.
Passion and creativity are the norm rather than the exception for the culinary team led by group executive chef Justin Hor.
Savour signature dishes like the golden sand beancurd— finger-thick cuts of soft beancurd enrobed in a fine, crisp layer of crumbed batter—and the wickedly simple but indulgent potato rolls with bacon. The delectable pork ribs with sticky caramelised sauce capture a well-honed fusion of East meets West influences. A handful of regional Chinese fare like those from Shunde is represented by simple hearty specialities such as baby Chinese cabbage and prawn paste “cakes” in milky white broth.