"Formerly a members-only dining club, it impresses not with its décor, but with its food. Impressive skills transform seemingly simple dishes into tasteful presentations revealing great textures and taste. The menu is largely Hunan and Sichuan in origin, but with a Taiwanese twist. Signature dishes include double-steamed soups, chicken rice with sesame oil, pork tail braised in red yeast rice, and mille-feuille tofu skin." - Kenneth Goh
