Seventh Son

Founded by Chui Wai Kwan, son of the late Fook Lam Moon patriarch Chui Fook Chuen, Seventh Son operates with the quiet assurance of a kitchen that has spent decades perfecting the fundamentals. The dining room reflects that same sensibility: teak underfoot, soft lighting and tables that feel designed for long meals rather than quick ones. The menu moves comfortably between grand gestures and humble pleasures. A whole suckling pig, often paraded through the dining room before being carved, delivers the satisfying contrast of lacquered skin and tender meat that Cantonese banquets prize. Elsewhere, dishes such as braised pomelo skin remind diners how much skill lies in transforming an otherwise overlooked ingredient into something silky and deeply savoury. What keeps regulars returning is the sense of continuity.

Tatler Tip

Call ahead to pre-order the crispy chicken, one of the kitchen’s most sought-after dishes and often spoken of as among the finest in the city.