Jiang-Nan Chun

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Mon – Sun 11:30-14:30

The executive chef's revamped menu brings you the best of both worlds, letting you taste oriental classics and original creations

Tatler Says

Executive chef Tim Lam has revamped the menu so you get both the classics and his creations here. The Peking duck is roasted using mesquite wood, helping the skin crisp with just the right amount of fat under it; the juicy meat is also afforded a tinge of smokiness. The dish is further elevated with a topping of Oscietra caviar. Other highlights include a crab shell filled with shredded crabmeat, onions, milk and butter, and a dessert of hot almond cream steamed with egg white.



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