Eén MICHELIN ster: verfijnde keuken. Zeker een bezoek waard!
Topproducten die met finesse bewerkt worden, uitgesproken smaken, gerechten die op een gelijkwaardig hoog niveau bereid worden.
With over 20 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. While he is most proud of his Cantonese barbecue (crispy deep-fried squab, in particular), double-steamed soups, dim sum, and original creations such as steamed tofu with shrimps and goji leaves also impress. And of course, nothing ends a Cantonese meal better than a serving of sago and pomelo in mango purée.