Together, director of culinary Siu Hin-chi – a man with experience in restaurant kitchens that have earned a combined 24 Michelin stars – and executive chef Cheung Kin-ming ensure that the highest standards are maintained day after day, year after year at this celebrated establishment on Connaught Road. Every dish is exemplary. The menu is seasonal, with winter featuring outstanding dishes like braised sun-dried oyster with roasted pork belly, black mushroom and sea moss; and braised pea sprout with duck liver sausage. The dim sum menu also rotates from the first to second half of each month, to ensure variety for regular visitors. As well as separate à la carte and tasting menus, there is a vegetarian menu filled with impressive dishes like steamed egg white with imperial bird’s nest and bamboo pith.