ON THE PASS

Executive chef Ricky Liew creates Cantonese dishes that are pleasing to both the eyes and the palate. His cooking ethos is simple: use the best ingredients and let their natural flavours shine. He’s also a champion of healthy cooking, so he doesn’t use flavour enhancers such as MSG and cooks dishes with the least amount of oil possible.

$35-$45/PERSON 10+ 7 $25/BOTTLE LUNCH MON-SUN 11AM-2.30PM DINNER MON-SUN 6PM-10.30PM