Restaurant

This smart restaurant comes complete with a manicured garden, a main dining room and lavish private rooms. The Cantonese head chef, well versed in Cantonese barbecue, sizzling claypot dishes, and dim sum, has been practising his art for over 20 years. He prides himself on his double-boiled soups, slow-cooked for four hours to allow flavours to mingle. Stewed Silkie chicken soup in coconut uses coconut juice instead of water for a nutty-sweetness.