Executive chef Siu Hin-chi – a man with experience in restaurant kitchens that have earned a combined 24 Michelin stars – ensures that the highest standards are maintained at this celebrated spot on Connaught Road. There are no duds here. The menu is seasonal, with winter featuring outstanding dishes like pan-fried sun-dried oysters with honey and black truffle, and braised pea sprouts with fresh crabmeat and coral. The dim sum menu also rotates in the first and second half of each month, to ensure variety for regular visitors. As well as separate a la carte and tasting menus, there is a vegetarian menu filled with impressive dishes like steamed egg white with imperial bird 's nest and bamboo pith.

‍