Overlooking Kowloon Park, Cuisine Cuisine wraps its dining room in cool emerald‑green tones, creating a relaxed yet refined backdrop for its celebrated Cantonese cooking. Executive chef Edwin Tang Ho‑wang reinterprets time‑honoured dishes with seasonal produce and modern twists. Classics such as roasted Peking duck and honey‑glazed barbecue pork sit alongside contemporary plates like braised lobster with truffle soup and carabinero prawn with rice noodles. Sustainability is woven into the experience through initiatives such as a vegan umami menu, which highlights locally sourced ingredients from within an 800‑kilometre radius. The restaurant’s seafood‑centric à la carte and set menus – featuring live fish and prawns available by pre‑order – shine for special occasions.

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