Discover a selection of nourishing spring delicacies and an exclusive seasonal dinner menu, masterfully curated by Executive Chef Wong Chi Ki. Showcasing the finest seasonal ingredients and premium seafood, Chef Wong presents an exquisite array of dishes, including Steamed Bamboo Pith Stuffed with King Crab Meat, Shrimp Paste and White Asparagus in Lobster Sauce, and Double-boiled Duck and Dried Sea Whelk Soup with Fresh White Maitake Mushroom and 25 Years Tangerine Peel. With six specially crafted spring dishes and the six-course Spring Specials Set Dinner Menu, this seasonal offering promises a refined and revitalising dining experience.

 

For an elevated indulgence, enjoy our Spring Specials Set Dinner Menu with optional enhancements: an additional HK$80 for a nourishing Double-boiled Dried Sea Whelk Soup with Fish Maw, or HK$120 for half an Australian Lobster, perfect for those seeking an extra touch of decadence.

Date: From 17 February 2025 to 31 May 2025

 

 

 

*All prices are subject to 10% service charge. Advance reservation is required.