WHY GO

Stimulate all five senses here, as its name implies, with an incomparable Cantonese dining experience.

The double-boiled chicken and abalone soup with dried scallop is chef recommended and it’s easy to know why. Steamed for hours till the essence of chicken and abalone is diffused into the soup, it tastes deliciously nutritious.

Tantalise the taste buds with honey glazed baked black cod. The outer skin is caramelised with just the right amount of sweetness while its fresh, flaky chunk sits on a layer of healthy fatty fish oil, steamed asparagus and shimeiji mushrooms. Next, savour the incredibly tender free-range chicken which is delicious with its black spicy sauce infused with shallots and garlic bulbs.

The fragrant crispy vegetables features lotus root, celery, French beans, black fungus, baby corns and a generous sprinkling of crunchy pine nuts. Resembling a perfect stir-fried mess, it sits on a net of deep-fried noodles that can be eaten as it melts with the aromatic sauce.

Coming with options of either red bean or lotus, the crispy Shanghainese pancake makes for a crackling and delightful way to end the meal.