Restaurant

The head chef honed his skills in New Zealand and Australia before joining Emmelyn. It serves business sets at lunch and a dinner tasting menu that respects the seasons. All of which showcase dishes underscored by French tradition with fresh, modern twists. You can expect top-notch local and imported produce like Qiandao Lake caviar, French oysters and Iberian ham. The sourdough is made with homemade wild yeast that the restaurant has been fermenting since it opened.