Travelling to this corner of Lantau is rare for anyone not wheeling a suitcase, but the Cantonese cuisine, and the terrace view of planes taking off and landing at Chek Lap Kok, makes any journey here a worthwhile one. Chef Jacky Chung Chi-keung sticks to a Chinese culinary tradition that simultaneously reveres the classics while welcoming new ideas. Pleasant surprises appear throughout the a la carte and dim sum menus, with highlights including the double-boiled fish maw with brassica and almond cream, the deep-fried taro pastries with roasted duck and king oyster mushrooms, and the har gao with citrus and lard.

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