Hong Kong Cuisine — Restaurant in Hong Kong Island

Dining city $250/ person

Crispy prawn with shredded pasty The pasty is so crispy and fluffy, it is deep fried but not oily, and the shrimp is so bouncy and umai!

Abalone minced pork Chinese mushroom tart. The abalone js soft and rich in oyster sauce, and the tart fillings are so tasty , full of meaty flavor and the tart is crispy, very good.

Red vinegar chicken broth jelly sand ginger chicken terrine with green pea puree This is very light and refreshing, the jelly got a bit sour taste and yet equipped with ginger chicken flavor, very good appetizer.

Braised meatball with cordials flower chicken soup The soup is clear , not greasy at all, with rich chicken flavor, and the braised meatball is so soft and meaty, with natural pork flavor and it is rather light.

Steamed sichuan spicy prawn dumping This prawn dumplings is very tasty! The shrimp is so fresh and the dumping is so smooth and juicy, the hint of sichuan sauce adds a highlight to it so the taste won’t be boring.

Pan fried scallion satay beef bun This bun is very tasty, it is crispy outside and soft inside and the satay beef is so delicious! It is rich in taste but not spicy, and the bun got a bit sweetness, love it!

Crispy spare rib in shrimp paste$80 This is very good! The spare rib got a bit pork fat which is so tender and juicy! And the saltness of shrimp taste enhance the pork flavor, lovely.

Sweet and sour fish fillets $80 This is quite. Nice too, the sweet and sour sauce is delicious, and the fish is really soft. It is good to be paired with rice.

Steamed rice with hairy crab roe and fish maw This rice is covered with hairy crab roe and fish maw sauce, which makes the rice so moist and creamy, with broth flavor, full of collagen, lovely.

Homemade tofu ice cream with Japanese red bean This icecream is very smooth and rich tofu flavor, and the red bean is sweet and soft together with crispy...

disclaimer: i came here for first time after visiting many other high end chinese restaurent to try their value set ($250 lunch on HK dining week) and if that was reason i was Treated miserably like an unwanted guest they should reconsider why they participate in these and shud limit their clients to alluent local who order alacarte. Promotions like this is to showcase their best, to make them repeat customer but what have done is to make me spread sad truth for people not to visit.

Firstly slow speed - i sat for first 45min.before appatizer was served and after 1hour still not even half way through. If definition of "high end" has changed to "slow" please let me know.

secondly - quality control is non existent. For example the pork belly roll (additional i was willing to pay) came with frozen cucHmber that was ice rock. i questioned and they basically said "if u not happy i can cancel the dish" as if they just dOnt care about customer feedback

thirdly - oder of serving. they dOnt even follow the sequence. they mix/match whatever that was available so i got: pork roll (main) arrived first, dImsum, then soup, rice, then dessert and dumpling (they forgot the dumpling so added back at end). oh did i say they didnt even bring spoon with soup

at that point I stopped arguing. when i see scope for improvements i provide constructive feedback. This joint is DOA (dead on arrival) case, best part is payIng the bill and knowing where i can recommend...

Super! This is a fine Chinese Restaurant. I was impressed by their interior design. First I felt a bit western style setting, but 1983 was under British Colony. Hong Kong was very mixed with East and West. You can find many old valuable photos on the walls. I specially like the chinese words they clearifly the sex on rest room doors. We had a set lunch menu for 2. I can see every single dish was prepared with care by the chefs. (They said they have 8 chefs in the kitchen) Not only the food were tasty. When EACH dish arrived at our table. We can smell the fragrance and knew what was used with the food. That's rare to experience now a day. No need to describe, I only provide all the dishes in photos. In Chinese word: (colour, fragrance, taste) all reached the top level. One needs to experience in present. Services 10/10. All staffs were very polite and well trained. Food (colour, fragrance, taste) 10/10. Dining environment 10/10. Very pleasant and comfortable. Just a suggestion to the Restaurant. With such a fine dining place. All reached to the top level. A real napkin should be used instead of paper napkins even at lunch time. (They claimed diner time they use real napkin) Shouldn't save that little expense on washing, and distroy the top fine dining image. This is why in the end I took a * away. Keep up the good work. I will come back definitely to try the...