I have no clue whether the design of the dining room here has anything to do with the banquet halls at the Government House but there's certainly an element of colonial twist in it.
Traditional Chinese cuisine with a modern twist is the name of the game and we kicked things off in style with the steamed crab claw in Hua Diao wine (花雕蟹鉗). It was a pretty good start. The crab claw was fresh and sweet while the soup was full of flavors from the wine and ginger. Very nice.
Next up was one of their signature dishes, minced chicken soup with bird's nest (雞茸燕窩粥). This was very thick as they rightfully called it congee (粥) instead of soup in Chinese. A bit of gold foil made the whole thing a little more "premium".
Braised pork with preserved vegetable in soy Sauce (梅菜扣肉) - I love fatty meat on any given day but this was just a little too oily even for me. I did like the preserved vegetables which was working well with the supreme soy sauce.
Steamed tofu with prawn mousse in soya sauce (龍王老少平安) - This dish brought back a lot of memories. I used to have it almost every week back when I was little. They did make a slight modern twist to this very traditional dish by using minced prawn (蝦膠) instead of minced fish, which I thought was rather slick. I had to get more rice just to make sure that I finished the whole things off along with the soya sauce.
Double boiled silver fungus with lotus seed (蓮子燉雪耳) - Had to wait for a little while (10-15 minutes) for this one but it's well worth the wait. Another classic dish from Chinese cuisine and it had very good taste and pleasant texture.
Food Rating: 4.5/10
Price: $$$$
Address: 5/F, 18 On Lan Street, Central, Hong Kong
Closest Metro Station: CentralTel: +852 2564-3868
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