The chic understated elegance that this fine-dining Michelin star restaurant stands for, is matched by its menu offerings of modern Cantonese food. Head Chef Raymond Wong who has been instrumental in creating the ‘Only at’ local section of the menu, ensures that the local ingredients shine and the dishes are executed to perfection. 'Braised Indian Mutton with Taro' served in a clay pot, is a must-try dish. Dim sum lovers will relish the unique, neatly bundled, 'Black Fungus Dumpling'. Abundant vegetarian options available on the menu. The 'Hakka Hand-pulled Noodles' pair well with 'Stir-fry Tofu and French Beans'. Carnivores must-try the 'Golden Fried Soft Shell Crab'. The swish long blue bar with bartenders adeptly creating unique cocktails makes for a fascinating spectacle. The bespoke teas, especially the 'Strawberry and Champagne', is a must-have. For dessert, the 'Chocolate Raspberry Sphere', is a treat. The service is expectedly impeccable and the staff articulate and alert. Apart from regular favourites, the new additions and set menus are worth trying.
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