2017 Review 2018 Review

This elegant Cantonese restaurant recently welcomed executive chef Lai Chi Sum from Hong Kong, who has expanded the menu to include creative, home-style options. Highlights from the new additions include baked pork ribs with black olives, baked crab shells with crab meat and onions, and steamed kampong chicken with ginger and spring onions.

Diners can still look forward to all-time favourites like roasted suckling pig served three ways—crispy skin paired with pancakes and condiments, sliced pork shoulder, and baked fillet perfumed with lemongrass.