Mián’s tea room‑inspired interior tweaks the “neighbourhood Chinese restaurant” template into something modern yet reverential to China’s eight great regional cuisines. Under chef de cuisine Ronald Shao – a Sichuan-born veteran with four decades of experience – the menu spans market-driven seafood, dim sum and hearty banquet dishes. Favourites range from chilled mantis shrimp with chilli paste and English mustard, to barbecue Iberico pork, and the visually arresting boneless silky fowl and chicken fillets with spring onion and spicy dan dan sauce, arranged in chess board-style. Other highlights, such as braised crispy sea cucumber with shallots and shrimp roe, and fried wild rice with seafood, egg and Tai Ma premium soy sauce see Mián honour regional heritage while elevating the plating and flavours.

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