Culinary art is taken to new heights at this exquisite looking dining room which is currently at the top of its game. Each meal is a journey where chef Vicky Lau's avant-garde take on 'Chinese cuisine with a French twist' is played out like a symphony where every note counts. The delicacy of razor clams in an unctuous tomato sauce overlayed with a sabayon and Oscietra caviar or a more earthy dish of squid with chorizo and Sardinian gnocchi followed, say, by wagyu beef and pigeon egg accompanied by a hedonistic broth. Wash it down with a Fourschaume Chablis or a matched twenty-year old Syrah-Grenache blend from Vacqueyras.
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