Enter this 120-seater Cantonese restaurant and you feel like you’ve walked into a quiet teahouse overlooking a bamboo garden. Indeed, its teak-panelled main dining room and four regal private rooms make for an atmospheric setting.

From the dim sum menu, expect the unusual such as steamed walnut with dark chocolate bun or steamed prawn dumpling with black garlic, alongside staples like xiao longbao and kurobuta char siew bao.

One to order from the comprehensive a la carte menu is the double-boiled soup with abalone, matsutake mushroom and snow fungus, a compact bowl of goodness filled to the brim with quality ingredients. Another must-try is the pan-fried A4 Miyazaki wagyu beef sirloin with garlic barbecue sauce, paired with sautéed vegetables. The meat is tender and juicy with a faint smoky char that adds to the beef’s umami quotient. From their seafood selection, go for their range of live fish or seafood specialities such as steamed garoupa served with pickled chillies. Topped with a delicate charcoal powder tuile, the delicate fish drizzled with a piquant sauce is a colourful plate to behold.

Finish your mains on a wholesome note with rice dishes such as five-grain fried rice with Cantonese pork sausage and vegetables. For dessert, try their cherries in Nu’er Hong and aged Kuei Hua wine cocktail jelly with lychee sorbet, for something a little boozy and refreshing to boot.