Tea of Spring

WHY GO

The award-winning chef Boon Bun Hoe applies his contemporary flair to authentic Chinese cuisine. The beautiful and bold red modern interiors are visually inviting and keep the atmosphere alive.

TATLER TIPS

Wok-fried prawn skewer with baby abalone and broccoli

Deep-fried boneless chicken and minced with almond flakes

Braised top shell, sea asparagus, black sea moss, and Taiwan pechay