For consistently well-prepared and tasty Hong Kong-inspired Cantonese fare, this classy restaurant lives up to its name.
Whet the appetite with a double dish consisting of salt and pepper fried silver fish and the Australian scallop bacon roll with salad. The former resembles crispy thin French fries and goes down a treat with the nicely salted latter.
Next, a good nourishing call would be the double-boiled fish maw and conch soup with black garlic. The chewy texture of the fish maw in combination with all the other nutritious and flavourful ingredients of this clear broth adds to its appeal.
The golden boneless stuffed chicken with chicken tomato salad is deboned and layered with prawn paste before being deep-fried and artfully presented. Its zesty flavour and crunchy mouthfeel goes very well with the restaurant’s signature fried rice.
Dessert is something to look forward to here, especially with the double-boiled hasma with fresh almond cream. Served in a whole coconut, the freshness of the almond cream brings out the taste and texture of the hasma; taken with the crispy and fluffy golden custard cake, tops off an exceptional meal.