Forgive the dining-room's somewhat corporate feel - shades of the boardroom circa 1990 – there’s a savvy kitchen behind the scenes. Tuck into tasty double boiled soups of varying descriptions: snow frog with cervine embryo and fish maw (tastier than it sounds) or American sea whelk soup with common yam rhizome, spicy and aromatic, and wolfberries. Follow up with various steamed delicacies – sauteed pork slice with lotus root or beef fillet with onion scallion – or casserole with braised beef short ribs with ginger. Other favourites include barbecued honey pork or crispy roasted duckling.