Fine and authentic Cantonese cuisine with inspired contemporary touches that stimulate the taste buds in a soothing and grand ambience.
Pork-free dim sum is part of the a la carte menu here and must-tries are dim sum staples like the crystal jade shrimp dumplings ( har kaw), chicken mushroom and shrimp dumplings (siew mai). They are grand in look and taste, with both packing the biggest and juiciest prawns we’ve had the honour to savour.
For deep-fried dim sum, the almond-coated golden prawn balls with parmesan cheese come highly recommended. Being the novelty that it is (cheese in Chinese cuisine), this dish surprisingly works as the different textures and flavours of the ingredients all meld into something delightful.
An excellent signature dish to try is the wok-fried marinated lamb chops with dried chillies and garlic chips. Lamb is not a staple meat type in Chinese cuisine yet chef Michael Wong brilliantly pulls it off – it is nicely tender and moist with pinkness still evident in the meat, and with the spices ably enhancing the gamey flavour of the lamb, every bite is satisfyingly luscious.