Chinese cuisine is undoubtedly more complex than it might seem. The finer foods require attention to subtle details that elevate the dining experience, by finding ways to keep the dishes delicious without compromising on the nutritional benefits. For instance, we don’t use any artificial food colouring. If you see a bright ochre, we will have used turmeric which not only provides that golden yellow which forms the aesthetic colour palette of a dish but has significant health benefits at the same time.
Chef David Chang, our dim sum and pastry chef, has mastered his art by keeping things simple and organised in the midst of its sophistication. In addition to being gluten free, this handcraft requires dexterity working with every section of the palm of the hand, and I am proud to say that the craft has been gaining acknowledgement of being one of the finest in the business.
Also, using quality ingredients like rapeseed oil for its omega fats and vitamin E; sea salt to bring out the nuances of flavours in meats and seafood, accents of enoki mushrooms, hints of rice wine and homemade chilli oil in the right places make all the difference.
We re open for lunch this Sunday, 22nd of November 12 noon till 8:30pm for takeaway. Enjoy some of your favourite dishes like Cheung fun and Char siu bao —long awaited from our traditional Sunday lunch specials! See you then.