Exquisite chandeliers add visual appeal to this high-ceilinged yet understated room, enveloped in Chinese ink murals and carved wood windows. The main menu is predominantly Cantonese, with occasional offerings from other provinces and seasonal items that keep it fresh. The executive chef from Hong Kong who worked in a number of hotels in Beijing shows astute judgment in signatures like crispy roast chicken, and poached prawns in a superior broth.