The Hong Kong outpost of this Beijing brand specialises in Huaiyang cuisine, referring to the Huai river and Yangzhou, a city that is a byword for good taste and luxury for most of China’s history. Executive chef Sze Chiu-Kwan executes every dish with ambrosial aplomb, and even serves up other regional styles now, including piquant Sichuanese (but no Cantonese). For cooler months, their famed Mongolian mutton is ideal for hot pot. Do ask for their luscious house sesame sauce.

Signature Dishes

• Mongolian mutton hotpot
• Wok-fried crabmeat and rock lobster with salted egg yolk on rice crackers
• Longjing tea leaf smoked duck egg

Tatler Tip

Mutton lovers should definitely pre-order the 10-course mutton gourmet banquet.