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A lavish meal of novel Cantonese dishes that will delight even the most jaded Chinese restaurant regular makes it worth the trip. The chef from Beijing has many tricks up his culinary sleeve.
Start with crispy fried shrimp glazed with almonds in a creamy sauce or be adventurous and try the frog legs, a delicacy that’s crisp outside and succulent inside, with a scrumptious side relish.
The two-way chicken is justifiably their pride: divine morsels in a gingery sauce and crispy skin stuffed with shrimp mousse.
Pair this with the delectable salted fish rice and the velvety spinach tofu with mushrooms and you may reach nirvana.
But don’t go till you have the dessert of hot almond cream with coconut and glutinous rice balls or the salted duck egg ice cream.