Roast lamb braised with five spices and served with chilli and mint chutney, and the grilled venison kebabs have undoubtedly earned clients' respect. The three-layer bean curd with seaweed and vegetables, and the cod topped with a crispy chilli sambal are examples of traditional items dressed in creativity. The warm bean curd, pomelo mango 'soup', or the black sesame paste-filled glutinous rice dumplings are equally good ways of ending a satisfying meal. Labels from France, Chile, Australia, Italy, Spain, Germany, and California fill a decent selection. A full house does not seem to faze the staff one bit.
Service is efficient and prompt.
As in most Chinese restaurants, price depends greatly on what you order. Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.