维也纳 3 最佳酒店 沉碑地铁站

This design-forward restaurant is located within an industrial park of remodelled factory buildings. Aptly, the décor exudes an industrial chic that complements the origami art hung from the ceiling. Trained as a designer, the owner took care of the décor and furnishings, whereas the Hunanese chef recreates classics from his home province. Dongting fish head, wotou cornbread and sweet fried dumplings are cooked with acumen and dexterity.

A must-try for spicy food lovers. Named after famous statesman Zeng Guofan of Qing Dynasty, the room pays tribute to him with his literary and calligraphic works. The menu also focusses on dishes and seasonal ingredients from Hunan province, where Zeng hailed from. The signature softshell turtle is either braised in sauces or blanched in stock, best ordered ahead of time. Also try the braised pork belly, a recipe from Shuangfeng County.

The majestic red and gold colour scheme is a fitting lead-in to the Cantonese classics reimagined by Chef Chan with a refined touch. Try his juicy and tender char siu or the Peking duck with its dark and crispy caramelised skin. The array of dim sum on offer, such as apple sauce char siu puff pastry, is also a highlight. With vivid colour and varied textures, the steamed red yeast rice roll stuffed with minced shrimp in a crispy crust is enticing.

Slat wood panels, exquisite bonsai, a soundtrack of a flowing river – it all imparts a Zen-like ambiance. The young chef has extensive experience in plant-based cooking and the single tasting menu features the season's best produce. The course water bamboo three ways, in particular, showcases the chef's vision and meticulous skills. The plant is grilled, basted in sauce, oven baked and made into a roll, for varied textures and flavours.

意大利菜

点心

快餐