This upmarket room features a rose gold and olive-green palette, dotted with Lingnan architectural motifs. The kitchen is helmed by an experienced Cantonese chef. Dim sum are made fresh from scratch daily. Stir-fried rice vermicelli in Longmen style is loaded with wok hei - add sweet chilli sauce for a kick. The steamed sunflower seed-fed chicken and soy-marinated chicken impress with mild sweetness, juicy flesh and springy skin.