Grand, imperial settings and award-winning cuisine await at this Tsim Sha Tsui gem
Soaring ceilings and majestic, vermillion lacquered interiors make diners feel as if they’re in a Chinese palace. Chef Cheung Long-Yin presents Cantonese dishes with a twist—bold on the menu and beautiful on the plate. Their fried chicken with a crisp gossamer skin stuffed with glutinous rice and umami-rich fermented sausage is a must-try.
- Braised bamboo pith stuffed with imperial bird’s nest topped with crab coral
- Barbecued pork loin glazed with honey sauce
- Applewood-smoked beancurd rolls with shiitake mushrooms, carrots and celery
Do pre-order their stuffed crab shell— arguably the most sumptuous in the city—that’s brimming with fresh, bounteous crabmeat.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||4 rooms for 8-24 persons|
|Dress Code||Smart casual|
|Corkage Charge||HK$495 per bottle|