Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
The design of the restaurant is elegant and restrained for a traditional Chinese restaurant. The colour scheme is a combination of natural wood colours tastefully combined with smart neutrals. A scattering of Chinese object d’art throughout the restaurant reminds us of the cultural roots of the cuisine. Table settings, porcelains and linens are all of reasonably fine quality. Lighting and noise levels are perfectly controlled. The tables are suitably set far apart enough to give the diners a reasonable sense of privacy during their meals.
The crispy signature roasted duck is a perfect combination of waxy, roasted skin and juicy, tender aromatic meat. The fat is mostly rendered off, leaving the diner with a delicious mouthful of duck with every bite.
Masters at Cantonese soup broths, the chefs at this restaurant present an unctuous, milky double boiled shark bone cartilage soup slow simmered with the goodness of health-giving traditional Chinese herbs and condiments. The soup has some complex layers, but could do with a little more flavour and seasoning.
The recommended braised homemade emerald bean curd with local spinach topped with scallops is a very well-conceived and well-executed combination. The savoury sear of the scallops on top pairs very deliciously with the subtle smoothness of the bean curd and the tender poached spinach below. A light, healthy and memorable dish.
The meal ends heartily with a plate of fried fish paste noodles with prawns. The noodles in this dish are actually made of extruded fish paste. Deliciously chewy and uniquely textured, they are served with a topping of fried fresh prawns and vegetable greens. Tossed in a scrumptious, well balanced sauce, this is a plate of comfort food that will definitely please most diners.
The wine list features a small selection of about two dozen wines, featuring sparkling, reds and whites and from New and Old World sources. There is also a premium choice of eight champagnes for that special celebratory dinner. Housepours are limited, with only one red and one white as choices. There is no sommelier on duty and you need to speak with the manager about wine pairings with the food. Even so, wine knowledge is basic.
Overall, the service at the restaurant is of a very good standard. Telephone bookings are politely recorded and special requests are noted efficiently. The welcoming greeting at the restaurant is warm and inviting. Table service is knowledgeable and the wait staff offers menu recommendations helpfully. Her knowledge of the menu items is good. It is also reasonably easy to catch their attention during the meal, and requests are tended to efficiently and cheerfully.
The price is quite reasonable given the location, décor and the quality of the cuisine. Of course, the total cost of the meal can spiral rapidly if seafood and seasonal specialities are ordered.