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Blooming orchids, lingering incense, the trickle of a stream beside your table: all conspire to transport you to dreamy Thailand in this stunning two-level space. Main courses are divided into hot, salty, sour and sweet, to simplify ordering of an authentic meal. Memorable dishes include roast kingfish in a fiery green chilli sauce strewn with Thai basil or crab Pad Thai. Attentive servers deliver steaming jasmine rice. Choose from a list of thoughtful wines or Thai Singha beer.
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Proud Chinese lions guard the main entrance to this pretty-in-pink banquet hall, its round tables napped with white linen. Bustling dim sum lunches are a joy, with more than 100 tempting items, all fresh and hot from the kitchen and trundled out on trolleys. Dinner is more sedate and not nearly as inspired.
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Aptly [name]d 'luxurious meeting place’, this calm oasis for elegant chinoiserie and sophisticated dim sum dining serves traditional and new-wave Cantonese dishes. Crisp white linens, well-spaced tables and attentive service add to the experience. The extravagant menu offers à la carte dishes as well as set dinners. Rich sea scallops are deep-fried to consummate tenderness, their taro coat crisp. Roast crispy duckling is particularly splendid, and there’s an entire page devoted to shark and abalone dishes.
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This dimly-lit veteran operates as smoothly as ever, with kimonoed waitresses directing the crowd to private tatami rooms, curtained booths or sushi and robata bars. Sushi and sashimi are of a high standard, while a slab of perfectly- grilled sea bass parts into juicy flakes sweetened by a teriyaki glaze. Choose from a small list of beers, warm or cold sake and ho-hum wines.
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