Hidden on the third floor of the Wharney Hotel, there’s something old school about Seventh Son. Maybe it’s that tucked-away location – that makes Seventh Son an “if you know, you know” kind of place – or the live seafood tanks that so many contemporary restaurants eschew. Regardless, while it’s not the flashiest location, there’s an undeniable appeal. Naturally, that extends to the first-rate Cantonese cuisine. Executive chef Chan Kwok-wai and his team produce expert dishes, starting with the signature crisp roast suckling pig – its paper-thin skin and tender, flavourful meat make it a must for advance ordering. The kitchen also shines with classics like the abalone and fish maw, Seventh Son’s crispy chicken, and more comfort-driven dishes such as deep-fried egg custard with chicken kidney and the steamed beef patty with dried tangerine peel.

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