Feeling formal or more casual? Or perhaps a private room is in order? How you experience our extensive menu of Michelin-starred, upscale Cantonese cuisine is entirely up to you in this dramatic and versatile restaurant.
- 11:30 am – 2:00 pm
- 5:30 pm – 10:00 pm
- Deep-fried mantis shrimp
with salt and spices
- Baked Buns
Filled with barbecued pork and onions
- Oven-Baked Whole Abalone Puff
With diced chicken
- Fried Lobster
Coated with salted egg yolk
- Red Crab
- Spotted Garoupa
Poached sliced fish in seafood soup
Li QiangChef de Cuisine of Cai Yi Xuan
Born and raised in Tianjin, Chef Li Qiang has more than 20 years of experience in the various cooking styles found all over China, including Cantonese, Beijing, Tianjin and Teochew cuisine. He loves to highlight exquisite seasonal flavours and works with Chef Tony Lu to add a personal touch to each menu.
“I make creations based on heritage and traditions.”
A True Taste of Canton
Taste the true flavors of the south with a menu of modern twists on traditional Cantonese dishes. Savour live-cooked dim sum, authentic Cantonese-style seafood, desserts and specialties, including honey-marinated cod and fresh abalone.
More Dining Options
Order a tailor-made gin and tonic from one of the largest gin collections in city, then relax on a comfy, oversized sofa on the terrace – or mingle with locals and fellow travellers at the bar – in this ultra-chic meeting spot located right off Opus Lounge.
Meet colleagues for a quick bite between meetings or gather the family for Sunday brunch surrounded by striking works of art inspired by Chinese landscapes in this grand, yet casual, two-storey space.
Set beneath our towering butterfly wall, here you’ll feel as though you’ve stumbled upon an old-fashioned Beijing courtyard, where the scent of fragrant tea leaves is subtle yet soothing, and tradition runs deep.