This newish iteration of popular Mian is located on the UG level in The Pavilion, within the modernist but still luxurious Murray Hotel and offers a great range of Chinese dishes. Chef Ronald Shao hails from Sichuan so unsurprisingly this province is well represented as in poached spotted grouper with geoduck and chilli or dried bean curd with chilli sauce and fresh walnut. Another stand-out is stir-fried minced pigeon with pork liver sauage and fried rice. Lunchtime dim sum is worth shelling out for, too.