Cantonese cuisine is showcased at its finest here. The Hong Kong-style cuisine is consistently elegant. Peking duck is a particular favourite. The crispy skin of the roasted bird is lovely when eaten with home-made crepe, sweet sauce and spring onions.
Diners have a choice as to how they want the meat of the duck to be prepared.
We chose the sang choy pao version, where the diced duck is stir fried with chestnuts, pickles and duck liver. The hearty melange is then wrapped in fresh lettuce leaves. Fish, one of the defining challenges of Cantonese chefs, is cooked immaculately, too. The garoupa steamed in light soy Hong Kong style is tender and well flavoured. Extravagant diners will like to try the restaurant's speciality braised shark's fins.