A bubble elevator zips you to the 37th floor to the tune of music. From within a serene interior, the city's golden lights glimmer through panoramic glass windows. Depending on your selection, a meal here is an elegant symphony of classics or an innovative fusion of Asian high notes. Adventurous taste buds are titillated with exotic temptations such as pig's shank and sea octopus.
Popular starters are the barbecued cold cuts in various combinations.
Try the Japanese and Chinese cold combination, which includes suckling pig and roast duck, both done to a delicious turn, small shishamo fish deep-fried in batter, crunchy seaweed and sweet and spicy octopus. Sri Lankan king crab and Australian oysters get star billing here although chef's specialities also include crispy roast chicken, peppered USA beef tenderloin and pan-fried New Zealand lamb with mint and ginger. Shimeji mush rooms give a winning touch to the rather chunky morsels of Japanese Kobe beef. The sweet finish to a meal here is largely traditional. Attractively attired hostesses in long maroon cheongsams give gracious service, led by manager Wong Yin Yin.