Inspired by the Forbidden City, the interior has a majestic feel. The kitchen is helmed by an executive chef with over 20 years' experience who excels in high-calibre Cantonese and Chaoshan cooking, plus some ingenious creations. The slow-cooked seafood soup in whole mini winter melon is loaded with umami. With pineapple and strawberries, the sweet and sour pork boasts juicy shoulder butt enrobed in a crispy shell and coated in a tangy, fruity glaze.