Plush carpeting, decorative furnishings and upholsteries, table set-ups in rich hues of matt gold and beige; and a totally new menu of novel dishes and morsels of dim sum.

An exceptional selection of food is available, most of which is classic Cantonese, with a few variables here and there with Thai-style mixed jellyfish and chicken meat a bit less hot than it is when prepared back home. Preparation is skillful in the many choices of shark's fin and the more expensive but deliciously fresh version of abalone. Along with a simple selection of sizzling plates and claypots is an abundance of seafood dishes prepared at the luxury end of the scale. Among some of the items that are available in the dim sum menu are the prawn and jade abalone dumplings topped with tobiko, vegetarian bean shoots and pine nut dumpling, and deep-fried water chestnut and banana rolls. Recommended favorites from the a la carte menu are the chilled mango pudding with cream, pumpkin and dried scallop soup and chilled prawns with mixed fruit served in an orange bowl with mayonnaise.

As far as the dessert selection, the kiwi cream is an innovtive choice.