The Royal Garden’s premier restaurant offers a departure from the local mainstream, focusing on the flavours of Beijing and Huaiyang cuisine. The dining room is brisk and functional, designed around the shuan yang rou experience that remains the restaurant’s draw. This Mongolian-style hotpot featuring slow-braised mutton lives or dies on the quality of the ingredients, which are top draw here. Other worthwhile bites courtesy of head chef Sze Chiu-kwan, include the Beijing-style dumplings and meaty pancakes. A vegetarian menu is available, though the appeal undoubtedly remains the traditional, hearty northern Chinese cooking.

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