Old World Shanghainese splendour meets contemporary décor, establishing Le Mei as a refined haven for contemporary Chinese cuisine.
WHAT TO ORDER
The crystal jade shrimp dumplings (har kow) and chicken mushroom and shrimp dumplings (siew mai) are excellent choices in the pork-free dim sum spread.
Other notable selections here include chilled sliced abalone with asparagus and marinated jellyfish perked up with minced garlic and bird’s eye chilli dip, and the scrumptious ying-yang prawns in which shelled, succulent crustaceans come tossed in two sauces: zingy Asian-style dressing and garlic pepper sauce.
Comfort food seekers should be able to draw ample succour from partaking hearty offerings of doubled boiled sun-dried scallops with seafood dumpling soup, and fried kway teow with fresh shrimp, eggs and crab roe.
Dessert veers between the classic — Chinese herbal jelly served with honey — to the new-fangled such as salted egg ice-cream with red bean paste. Both exceed expectations in terms of taste, with presentation leaning towards unfussy minimalism.