Nestled within The Londoner Macao, The Huaiyang Garden is a serene sanctuary inspired by traditional Chinese gardens, complete with moon gates and hand-embroidered silk wallpaper. Under the guidance of master chef Zhou Xiaoyan, hailed as the “Godfather of Huaiyang Cuisine”, the kitchen showcases one of China’s four great culinary traditions. Chef Zhou’s philosophy prioritises seasonality, subtle flavours and exacting preparation. The kitchen’s technical mastery is evident in signature dishes like the steamed hilsa herring with 20-year-old huadiao wine, for which chefs meticulously remove 164 bones without altering the fish’s shape. Other stand-outs include shredded bean curd with crabmeat and egg white, and a remarkably tender stewed pork ball with crab roe.

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