HOI KING HEEN

The INTERCONTINENTAL Grand Stanford’s Chinese restaurant has long been a favourite of gourmands in the know. Chef Leung Fai-hung’s deep knowledge of traditional Cantonese cuisine and willingness to explore new techniques mean that the menu covers everything from the classics to the avantgarde. Staples such as roast suckling pig and tonic soups are done as if they wrote the textbook themselves, although on occasion, even essentials like the char siu (barbecued pork) can be a little dry. While many of the new creations have won awards, they can seem a little too experimental for the uninitiated. The wine list offers a number of flashy, high-end labels, as well as lesser-known and reasonably priced choices, about which the service team is equipped to answer basic queries. The basement location and conservative décor is made up for with its expansiveness, making it a good spot for family gatherings.

Mott 32 offers a myriad of dramatic seating options