Re-opened after a kitchen upgrade, this elegant Chinese stalwart is back with executive chef Chan Lap Hing’s contemporary Cantonese offerings. The signature roasted duck with tea leaves is arguably the best in town, while other time-honoured favourites are must-tries such as deep-fried prawns with yuzu mayonnaise, wagyu beef cubes with black pepper and longan, suckling pig with foie gras, pan-fried lamb chops, and comforting poached rice with seafood in superior broth. The dim sum is deservedly famous, among them, whimsical handmade creations too pretty to eat—think swan-shaped yam dumplings and seafood pumpkin paste dumplings shaped like mandarins.