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The award-winning chef Boon Bun Hoe applies his contemporary flair to authentic Chinese cuisine. The beautiful and bold
red modern interiors are visually inviting and keep the atmosphere alive.
The steamed live lapu-lapu fillet with tobiko and truffle oil (the chef’s recommendation) takes 30 minutes to prepare so put in the order ahead of time.
Who can pass up the crispy goodness of the roasted U.S. duck slathered in a sweet plum sauce? Combine this with the XO fried rice and you’re all set.
Perfectly crisp and golden brown, the pan-fried lotus paste pancakes are sweet but not so while the chilled mango purée with pomelo and sago is utterly refreshing.