Chef David Yap is the culinary master behind this temple of modern Chinese cuisine.
Striking light fittings and matching illuminated decorative screens soften the dark tones used throughout. Couples and smaller groups can sit at the regular tables, all smartly dressed with white linen, while larger groups are accommodated at round tables with the customary lazy Susan.
Chef Yap’s cooking talents go beyond the classics, with menu inclusions inspired by his culinary training in the richness and diversity of many Asian and world cuisines. Four-style scallops features pan-fried scallops with XO sauce, ginger and spring onion, garlic-infused Peking sauce and spicy salt or there’s the evergreen favourite of crisp and piquant Hong Kong-style sweet and sour lightly battered pork. Spicy options, too, are well catered for with kung pao beef, stir-fried with peanuts and fragrant dried chilli, or lightly battered, tender, salted calamari, sautéed in spicy herbs and chilli. And there’s a wide variety of noodle and rice dishes to accompany your meal.
PSST! For additional gastronomic theatre, make sure to order the Peking duck, ceremoniously served at the table by your waiter.