The spacious dining room here evokes the tranquillity of a serene Chinese garden. A palette of natural wood tones, adorned with traditional flower and water motifs, recalls the grandeur of bygone banquet halls. Recent culinary highlights have included steamed egg with lobster fillets in a saffron sauce, pan-fried fish maw with almond and chicken sauce, and a gently braised sliced New Zealand abalone. An extensive selection of locally sourced teas and a curated collection of fine wines from around the world complement the dining experience, offering guests a truly refined and memorable culinary journey.