"Seventh Son nails classic, elegant Cantonese cuisine. Come at lunch for the dim sum; it's a "tycoons' canteen" during weekdays with groups of businesspeople and office celebrations. At dinner, stick to simple homecooked classics like steamed beef patty with dried mandarin peel or order the suckling pig a day in advance. The place runs like a well-oiled machine: Service is efficient, and mistakes are rarely made. The senior staff speak enough English to communicate with overseas visitors." - Kate Springer, Janice Leung Hayes
