You are assured of authentic Cantonese dining with the Peninsula's Hong Kong home-base expertise while the restaurant design is based on that of a Chinese teak jewel box, with a touch of Art Deco. Two sides are glass with rich, dark teak walls and sliding lattice panels open to reveal a tranquil pool and garden with a view of the river. Upon sitting at your table, you'll notice a collection of teas and a glass kettle with water simmering over a small flame. Select your favorite tea and the server will dexterously prepare it for you.

As you sip your tea, you can ponder over the wonderful menu that includes many of the dishes that has made Cantonese food famous. There are unique touches added to many dishes, such as placing salted black olives on your perfectly steamed fillet of snowfish. Traditional dishes like the pigeon roasted whole are presented in award-winning fashion while only the correct breed of bird is used to make the Cantonese crispy chicken while a dish of fried rice becomes magic when wrapped with abalone in lotus leaf. The menu features a variety of daily fresh delicious dim sum and dumplings. There are also Cantonese specialties, such as, shark's fin, stewed whole African or Australian abalone, Peking duck, and a page full of vegetarian dishes that would even tempt the carnivorous diner. And of course there is the ever-popular mango pudding for dessert.

The wine list is superb with one of the best selections of wine in Bangkok. As with all other aspects of the restaurant, the quality of service completes the circle of perfection. As far as price is concerned, depending on the selections, the cost of a meal could easily climb.

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