Following the renaissance of Bo Innovation in its new location, Alvin Leung has turned his attention to this stylish new gem on the ground floor of the South China Building where he has set up shop with his long-time friend and renowned chef Cheng Kam Fu. Fu brings signatures like sautéed pork’s tri-tip in black beans and chili sauce and crispy fried chicken wing stuffed with Imperial bird’s nest, while Leung delivers traditional favourites that err towards the comforting – think beautifully marbled, sautéed wagyu beef seasoned with three different exotic peppers. There are contemporary spins, too, as with dishes where the two toques collaborate, while fans also love the resurrected Cantonese dishes that have long been forgotten.
The lighting and art are both high style, conjuring a museum setting, and diners note the luxury-evoking textures of bronze, stone and jade, intermingled with the contemporary calling cards of neutral walls, modern surfaces and walnut finishes. The look is at once modish but respectful of tradition, while tea-stained glass partitions create privacy and a little drama. Two private dining rooms seat 12 guests each.