

10

"For a Cantonese fine‑dining experience with Three MICHELIN Stars, this over‑three‑decades‑old gem pairs a plush ambiance—Chinese art and elegantly set tables—with a balance of sophistication and homeliness; under executive chef Wong Chi Fai, expect exquisite soups crafted from premium ingredients and standout specialties like Peking duck, braised whole Yoshihama abalone, and a visually stunning baked stuffed crab shell." - Faye Bradley