Jayson Tang, executive Chinese chef at the JW Marriott Hong Kong, and Leung Wing-pan, dim sum head chef, lead the team at this stalwart of the Hong Kong dining scene. The spacious dining room recalls a serene Chinese garden. A palette of natural wood tones is complemented by traditional flower and water motifs, evoking the grandeur of bygone banquet halls. Must-try dishes include the steamed minced grouper and coriander dumpling, the fresh fish soup with fish maw and assorted seafood, and the steamed egg with flathead lobster, dried fish roe and saffron. An extensive tea list, sourced locally, and a wide range of quality wines from around the world, round out the experience.

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