The decor emphasizes the beauty of stark simplicity, with bonsai trees and flower arrangements that change with the lunar calendar; the restaurant is famous for its beautiful jade table settings. Dishes are traditional Cantonese, as well as imaginative creations that border on Chinese nouvelle cuisine.

The menu changes with each lunar month but always includes classic favorites like the restaurant's signature barbecued suckling pig and Peking duck which are both served with plum sauce and crepe-like wraps, seasonal vegetables, and a wide selection of desserts. Examples are stewed lobster and eggplant with hot plum sauce in casserole, deep-fried prawns with sesame and mayonnaise sauce, roast duck with kiwi in lemon sauce and the braised shark's fin with crabmeat soup. The excellent roast lung kong chicken is both succulent and tender with a skin that is perfectly crispy.

Seafood selections include, sauteed prawns and sweet beans in XO sauce ...an example of spicy-sweet tastes embodied by Cantonese cooking. There is a selection of steamed whole fish but the sweet & sour garoupa rates very high. There are some commemorative dishes devised by the executive chef that includes the spectacular Yunnan ham and flowering chives in black truffle glaze.

Lunch offers diners a selection of approximately 30 choices of dim-sum at HK$30 - HK$60 ($3.90US to $7.80US). Since most diners follow the Chinese custom of ordering several dishes and then sharing, the average dinner bill without wine here begins at HK$1,000 (US$130) for two.

The InterContinental's wine list is impressive with 70% of the content coming from regions of France and the US and at least 20 wines available by the glass.