The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring intelligently and crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, carabineros from Argentina, and lobster from Australia – try the Cantonese-style sautéed lobster. The lunchtime menu offers over 40 kinds of dim sum.