Cloud-like egg white dish with minimal fat, refined with premium aged ham and wild mushroom
Tips from diners
The egg should remain slightly underdone so it stays fluffy; if firm throughout, it was overdone
A lighter course; order as an interlude between richer dishes, not as a main event
Half roasted pigeon basted in longjing tea oil and fermented black bean reduction, a dish that bridges traditional and contemporary
Tips from diners
The skin should be crackling; if it's soft, it was rested too long after roasting
The tea aroma is delicate; do not over-chew or you lose the subtlety
Seasonal soft shell crab dressed lightly with vinegar reduction and fresh chrysanthemum petals for floral bitterness
Tips from diners
This dish changes with the season; the spring version is sweeter, the fall version more delicate
The vinegar should be subtle, not sharp—if it tastes sour, the reduction was overdone
Premium sea cucumber braised until gelatinous, finished with abalone-enriched sauce and garnish of aged ham
Tips from diners
Sea cucumber is an acquired texture; it should feel like soft cartilage, not rubbery
The abalone sauce adds umami without overshadowing the delicate protein
Chef's selection showcasing 8 courses of contemporary Cantonese with focus on seasonal ingredients and classical technique
Tips from diners
Tasting menu is customizable; notify the kitchen of allergies and strong dislikes at booking, not arrival
Pairs well with wine selections from their focused list; ask staff for pairings
A two-generation collaboration between Chef Siu Hin-Chi and Chef Oliver Li respecting tradition while innovating contemporary technique. Located on a quiet Central terrace with visible kitchen, dinner is more available than lunch which books 2 weeks out during peak season.
Contemporary Cantonese by Chef Siu Hin-Chi and Chef Oliver Li—a two-generation collaboration respecting tradition while innovating
Menu changes seasonally; signature dishes rotate but philosophy remains rooted in classical Cantonese technique
Dinner is more available than lunch; lunch reservations are typically 2 weeks out during peak season
Located in Central but on a quiet terrace; the location feels removed from the chaos below
The kitchen is visible from the dining room; watch the execution during your meal to deepen appreciation
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