A pagoda marks the entrance while the interior, with its golden hues, projects a tranquil decor complemented with lacquered woods and plush carpets.

Featuring mainly superior Cantonese fare, the menu includes innovative dishes for the discerning palate while predictable dishes such as shark's fin, steamed fish, and seasonal vegetables are present. Every dish is expertly created and artfully presented. Elaborate cuisine from Peking duck to roasted pigeon can be found as well as simple fare such as tofu cooked in a variety of cooking styles.

Noodles are well represented served with barbequed chicken and shrimps. Vegetarians will be pleased to note that there is a good selection of dishes to choose from. If I had to select a favorite dish, it would be the braised diced scallop soup with Chinese spinach and minced beef, which has no adjectives to adequately describe it other than superb. Arguably, the restaurant also serves a seemingly endless choice of some of the best dim sum found in the city. Such as steamed meat dumpling with scallop, steamed prawn dumpling with bamboo pith, steamed minced beef ball with young ginger and steamed fish paste with seasonal vegetables. Unlike most Chinese restaurants, this outlet promises a wide range of desserts from deep-fried sesame balls, Chinese pancake with lotus seed paste, mango pudding, chestnut cream to chilled almond beancurd