Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
The restaurant is impressively designed with a repeated elliptical theme complementing a sophisticated Chinese vibe. There are nine private function rooms to cater to parties of different sizes. The tableware, china and linens are well chosen and of a very good quality. The colour scheme of the restaurant is mostly white, with accents of persimmon and lacquer black on the fixtures, furniture and carpets. The noise control is good as the restaurant is well padded with sufficient soft furnishings. Lighting levels are comfortable and the lighting design makes the restaurant look impressive. Tables are placed sufficiently apart to afford some privacy for each table.
As an appetiser, the roast Peking duck with pancakes features parchment thin, smoky, perfectly-roasted duck skin wrapped in a thin yellow crepe-like pancake with sweet sauce. The rest of the duck meat is minced and fried together with diced vegetables and served on lettuce leaves. Overall, a competent and delectable version of this classic dish.
The crabmeat and egg white soup that comes next is a delicate balance of savoury crab meat and the natural sweetness of corn in a stock thickened with egg white. The dish is simple, but reasonably flavourful.
An unusual way to serve this delicacy, the century eggs wrapped in fish paste has the jellied eggs wrapped in fish paste and fried. A winning touch is the topping of hae bee hiam (chilli fried dried shrimp) on each wedge of egg and fish paste. The unusual pairing of both century eggs and the chillied shrimp is creative and, more importantly, so delicious.
The recommended steamed turbot fish is cooked with a splash of premium soya sauce, shredded coriander leaves and spring onions. The result is a dish that showcases the fish’s freshness and flavours effectively.
The limited wine list offers a compact selection of about twenty wines, featuring reds and whites from New and Old World sources. House pours are very 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 pairing the wine with any of the food ordered. Even so, wine knowledge and service at this establishment is very basic.
Overall, the service at the restaurant is of a reasonable standard. Telephone bookings are efficiently recorded. The greeting at the restaurant is warm and inviting as the diner enters. Table service is knowledgeable and the wait staff helpfully offers menu recommendations. The waitress has good knowledge of the menu items and anwers questions about the menu confidently. During the meal, requests are tended to efficiently and cheerfully.
The price here is reasonable given the restaurant’s central location, décor and the quality of the cuisine. As with most fine Chinese restaurants, the bill can spiral quickly if seafood and seasonal specialities are ordered.