"The creator of Hakkasan and Wagamama introduces a new dim sum restaurant with a dining room on an elevated platform. The modern design affords views into both open kitchens where cooks steam and roll hundreds of dumplings. White furnishings are off-set by black walls that serve as backdrops to swirling light shows that play out on the walls, floors, and ceilings. The technical design works to highlight the excellent traditional fare, with steamed prawn and chive dumplings, char siu pineapple buns, taro croquettes, and venison puffs." - Janna Karel, David Yeskel
Fontainebleau
