Jiang-Nan Chun, the hotel's innovative Chinese restaurant, offers fine Cantonese cuisine. The restaurant's name translates as "South of the Yang Zi River during springtime," evoking images of a revered place where emperors and wealthy aristocrats read poetry while dining on the banks of the river. Jiang-Nan Chun's refreshing Art Deco look and Art Nouveau furnishings reflect the splendour and distinction of this inspirational name, as do the linen, fine bone china, crystal ware and silver cutlery.

The restaurant is renowned for its traditional Cantonese cuisine served in contemporary style. An exceptional starter is the thick soup of diced cod, crab roe, and Chinese spinach. Not to be missed is ice-fish from the South Pole, fried until crispy with teriyaki sauce. Savour the chef's signature dishes of braised abalone with kailan, paper-wrapped shark's fin with crabmeat and double-boiled soups, finishing with a selection of delectable desserts. Dim sum is a favourite for lunch, as well as on the weekend's Oriental brunch, which features 100 items of dim sum, main courses, soups and desserts.