Situated in its own two-storey pavilion near The Murray’s lovely old cassia tree, Mián has modernised the experience of a local Chinese restaurant right down to the decor and plating, all while maintaining the integrity of dishes and flavours, which span the length of China. The establishment took over from Guo Fu Lou, of the Fook Lam Moon group, and has surpassed even those high standards. Numerous items from the dim sum menu should not be missed, like the char siu puffs and minced tangerine beef balls. Mián’s silky fowl and chicken fillets with spring onion and spicy dan dan sauce is beautifully presented, with the two types of chicken cut into squares and pieced together like a chess board.