Two golden, crispy-bottomed buns filled with tender sliced A4 wagyu and black pepper sauce. Comfort food refined.
Tips from diners
Eat immediately when they arrive - the texture depends on that crispy exterior
Tender braised beef shank tossed with Sichuan peppercorns and chilies, creating that numbing-spicy sensation. From their Upper Room menu, more casual and bold.
Tips from diners
Order this if you're eating at the Upper Room bar - it pairs well with beer or white wine, not formal tea service
A signature preparation where proteins (usually shrimp, scallop, or squid) are tossed with their house XO sauce, made in-house with aged chili and seafood. Served with greens.
Tips from diners
Ask which protein is best today - they rotate based on market availability
A structured tasting beginning with delicate dim sum, followed by double-boiled soup, your choice of sautéed chicken and cuttlefish with XO sauce OR crispy local beef brisket. Ends with dessert and tea.
Tips from diners
Book this Monday-Friday for the best timing. It's elegant enough for client dinners but not stuffy - exactly 60 minutes total
Choose between free-flow champagne and juices (HKD 638), non-alcoholic with premium teas (HKD 788), or full wine pairing. Includes dim sum, small plates, and weekend specialties.
Tips from diners
Book these only on Saturday or Sunday - arrives at 11 am and go slowly. You'll get better service and food quality if you're not rushed
Redesigned by André Fu in 2025 to evoke a Guangdong collector's private mansion from the 1920s. Two-floor concept with formal dining upstairs and casual Upper Room bar below. The chef researches historical Cantonese cookbooks to revive nearly-lost dishes and techniques.
Take the stairs to explore both floors - André Fu's design in 2025 is stunning. The room tells a story about 1920s Guangdong collecting.
Start with the executive lunch set to understand their technique. Then come back for casual Upper Room dining if you want something looser.
Ask your server what 'forgotten' techniques they're reviving - the chef makes decisions about what to recover from old Cantonese cookbooks
The HKD 468 executive lunch is excellent value for a one-star restaurant. Skip the a la carte unless you want to spend more.
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