The atrium’s tray ceiling covered in faux red brick evokes the cosiness of a traditional home. The Hong Kong chef boasts a career in Cantonese cooking spanning some three decades, hence his solid skills and savvy approach. His set menus are rooted in the classics but jazzed up with imported gourmet treats like Japanese spiny sea cucumber, kuri pumpkin and lily bulb. The tea menu is also well curated – order a pot to enhance your experience.